Chef: Marla Rose, VeganStreet.com
Makes: 6 Servings
Prep Time: 30 min
Cook Time: 35 min
Total Time: 1 hr 5 min
2 c brown rice cooked with water or vegetable broth
1 c shallots, minced
¼ c low sodium vegetable broth
3-4 cloves garlic, minced
1 T ginger, minced
1 hot pepper, seeded and diced (optional)
2 c carrots, slice
1 red bell pepper, seeded and diced
15 oz can red kidney beans, rinsed and drained
2 t thyme
2 t curry powder
Salt and pepper to taste
28 ox crushed tomatoes
14 oz lite coconut/plant milk
1 c roasted red bell pepper
2 t maple syrup
2 c frozen peas, defrosted
2 c baby spinach
3 ripe plantain bananas
cashew halves (optional)
Start your rice and preheat your oven to 375 for baking plantain bananas.
In a large skillet, heat ¼ c vegetable broth over medium high heat.
Add the shallots and sauté for 4-5 min.
Add the garlic, ginger and optional hot pepper, adding more broth by the T if the pan becomes dry. Sauté for 3-4 min and then add the carrots, red bell pepper, kidney beans, thyme, curry powder and salt and pepper as desired, sautéing for 6 minutes or so.
Meanwhile, make your sauce. In a blender or food processor, combine and crushed tomatoes, plant milk, roasted bell pepper and maple syrup.
Blend until smooth and add to the skillet with the sautéed ingredients.
Simmer on medium-low for 15 min.
Stir in defrosted peas and cook another 5 min, turn off the heat and stir in the baby spinach until it’s just wilted.
Slice the ends off the plantains and make slits through the peel of the plantain on opposite sides. Pull off the peel.
Slice on a diagonal in ½” pieces.
Place flat on a prepare baking sheet and bake in the pre-heated oven for 15 min. (Silpat baking sheet or high temp parchment paper) Flip and bake another 8 min. Salt if you like. These plantains should be served fresh from the oven.
To serve, scoop some rice, spoon on some stew and arrange plantains on the out edge of the serving.
Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.