This hearty Native American stew is based on a sacred trio of crops—squash, corn, and beans—known as the Three Sisters, which certain tribes traditionally planted side by side so that they could grow in symbiosis. Our vegan and gluten-free interpretation of the dish includes locally grown acorn squash, providing beta-carotene and potassium; white hominy, lending B vitamins and fiber; and creamy tiger-eye beans, for protein and essential minerals. Turmeric and Aleppo flakes, two of Laroot’s cornerstone spices, are added for antibacterial and immune-boosting properties.