Marla Rose

PS Carribean Kidney Bean and Carrot Stew with Baked Plantains

Chef: Marla Rose, VeganStreet.com

Makes: 6 Servings

Prep Time: 30 min

Cook Time: 35 min

Marla Rose Carribean Stew 2.jpg

Total Time: 1 hr 5 min

INGREDIENTS

  • 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)

DIRECTIONS

Marla Rose Carribean Stew.jpg
  1. Start your rice and preheat your oven to 375 for baking plantain bananas.

  2. In a large skillet, heat ¼ c vegetable broth over medium high heat.

  3. Add the shallots and sauté for 4-5 min.

  4. 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.

  5. Meanwhile, make your sauce. In a blender or food processor, combine and crushed tomatoes, plant milk, roasted bell pepper and maple syrup.

  6. Blend until smooth and add to the skillet with the sautéed ingredients.

  7. Simmer on medium-low for 15 min.

  8. Stir in defrosted peas and cook another 5 min, turn off the heat and stir in the baby spinach until it’s just wilted.

  9. Slice the ends off the plantains and make slits through the peel of the plantain on opposite sides. Pull off the peel.

  10. Slice on a diagonal in ½” pieces.

  11. 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.

  12. 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.






Print Friendly and PDF

PP Trollkrem (Troll Cream)

Marla Rose Troll Kreme.jpg

Chef:  Marla Rose, Vegan Street
Makes: 1-2 Servings
Prep Time:  10 minutes

INGREDIENTS

  • 6 T aquafaba (I used chickpea water)

  • ½ t cream of tartar

  • ¼ c organic sugar

  • 6 T lingonberry or your favorite fruit spread (Lingonberry is traditional)

  • ½ t pure vanilla extract

DIRECTIONS

  1. In a mixer, add your aquafaba and cream of tartar and beat on high for two minutes using the whisk attachment.

  2. One T at a time over about five minutes, add the sugar and jam/spread until fluffy incorporated.

  3. Add vanilla, beat on high.

  4. Add the rest of the ingredients.

  5. When all are added, beat for another minute or two until you have one big bowl or two smaller bowls of fluff.

  6. Enjoy!

Marla Rose Troll Kreme #2.jpg

*Trollkrem, literally Troll Cream, a Norwegian mousse-like dessert that somehow is supposed to evoke trolls!
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.

 

Print Friendly and PDF

PP Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern  Stuffed Peppers.jpg

Chef:  Marla Rose
Makes:  15-20 Jack-O-Lanterns
Prep Time:  60 minutes
Cook Time:  40 minutes
Total Time:  1 hr 40 minutes

INGREDIENTS

  • 1 2/3 c low-sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1 poblano pepper, seeded andminced (optional)
  • ½ butternut squash, peeled, seeds removed and cut into smallish, uniform squares
  • 1 T tamari (or Braggs Aminos)
  • 1 T basil cut with herb scissors or chop into fine pieces
  • 1 t thyme
  • ¼ - ½ t cinnamon
  • ¼-1/2 t cayenne powder
  • ½ t chili powder (or more)
  • 2 c defrosted organic corn
  • 30 oz black beans, rinsed and drained
  • 28 oz can crushed tomatoes
  • 25 oz hominy, drained and rinsed
  • 1-2 T adobo sauce (optional)
  • 15-20 colorful peppers; try to find flat bottomed peppers
  • Salt and Pepper to taste

DIRECTIONS

  1. Preheat oven 375 degrees
  2. In a large, deep skillet (cast iron is perfect for this if you have one), heat 1/3 c of the vegetable stock over medium heat.
  3. Add the onion, saute.   Stir often, for about 6 minutes
  4. Add the garlic, jalapeno & poblano peppers, butternut squash, additional 1/3 c of vegetable stock, tamari and spices.  Raise the temperature to medium-high, cook, stirring often, for 10-13 minutes, until squash pieces are el dente.
  5. Add the corn, black beans, crushed tomatoes, hominy and adobo sauce as well as ½ - 1c of vegetable stock.  
  6. Take mixture and begin filling the peppers and place on a large cookie sheet.   
  7. Bake for 30-40 minutes or until the peppers are appropriately decrepit looking.

TIPS

  1. Pepper colors are totally up to you.
  2. You can find chipotle peppers packed 

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.

Print Friendly and PDF

PP Chili Mac

Chef:  Marla Rose; Vegan Street
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

Marla Rose; Chili mac.jpg

INGREDIENTS

  • 16 oz. pasta, such as macaroni or penne, gluten-free or regular
  • 1 yellow onion, diced
  • 2 celery stalked, sliced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and membrane removed for milder spice
  • 30 oz. tomato sauce 
  • 1 1/3 c low-sodium vegetable broth, divided
  • 15 oz kidney beans, cooked
  • 2 c defrosted frozen corn
  • 1 c defrosted frozen peas
  • ¼ c nutritional yeast
  • 1 T dried basil
  • 2 teaspoons chili powder, more or less depending on desired spiciness
  • 2 teaspoons thyme
  • 3 handfuls baby spinach
  • Salt and pepper to taste

DIRECTIONS

  1. Begin cooking your pasta, usually 10-12 minutes el dente.
  2. Meanwhile, in a large pan, heat 1/3 cup of broth or 1 tablespoon olive oil for a minute over medium heat.
  3. Add the onion and celery; sauté for six minutes or so, then add the garlic and jalapeno. Add a broth by the tablespoon if the pan becomes too dry.  
  4. Sauté for a few minutes, then add the tomato sauce, kidney beans, 1 cup remaining broth, corn, peas, nutritional yeast and spices.
  5. Cook for about ten minutes, then stir in your drained pasta and spinach. Cook until heated through. Serve and enjoy!

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.

Print Friendly and PDF

PP BBQ Jackfruit Taco "Meat" w/ Dilly Slaw

Chef:  Marla Rose; Vegan Street
Makes:  4-6 Servings
Prep Time:  20 minutes (Dilly Slaw) 10 minutes (BBQ Jackfruit Taco “Meat”)
Cook Time:  35 minutes or until tender
Total Time:  1 hour 11 minutes

INGREDIENTS

  • 40 oz canned jackfruit in water or brine, drained, rinsed and shredded with a fork or sharp knife
  • 1 T low sodium tamari
  • 3 cloves garlic, minced
  • ¼ t liquid smoke
  • ½ c plus 2 T of your favorite (no oil) vegan BBQ sauce, homemade/store bought, divided
  • ¼ c low sodium vegetable broth
  • 1 t cayenne powder (optional)
  • Salt & pepper to taste

DIRECTIONS

Slaw

  1. Prepare slaw first.  In a medium bowl, combine all ingredients and stir; season to your preference.  
  2. Allow to sit for 20 minutes or more to absorb the flavors and soften.

Jackfruit

  1. Heat a large skillet over medium heat.  
  2. (You will be healthy sautéing w/ water or veggie broth.  To prevent sticking, put a little and let it bubble in pan.)
  3. Add the shredded jackfruit and saute, stirring often with a spatula, for about 5 minutes.  
  4. Add garlic, tamari and liquid smoke, sautéing for 6 minutes.
  5. Add ½ c of BBQ sauce, vegetable broth and cayenne (if using), bring to a simmer, then lower the heat to medium low.  
  6. Cook for 25-30 minutes, stirring occasionally, until softened.  
  7. Add more broth by the tablespoon if mixture gets too dry.  
  8. When jackfruit has reached the desired level of tenderness, add the final two tablespoons of BBQ sauce, stir through and remove from heat.
  9. Serve hot and garnish as you wish with Dilly Slaw on top!

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.

Print Friendly and PDF

PP Banana Creamsicle Sorbet

Chef :  Marla Rose; VeganStreet.com
Prep Time:  4 minutes

 

 

 

 

 

 

INGREDIENTS

  • 2 1/2 ripe bananas, peeled, chopped and frozen overnight or for a few hours
  • 1/2 c orange juice (I used orange-peach juice)
  • 1 t pure vanilla extract

DIRECTIONS

  1. In a food processor:
  2. Add the bananas to the food processor and process on pulse until it all gathers up together. Add your liquids and process until everything is integrated.  
  3. Or in a blender:. 
  4. Add the liquids first and then the banana on top of that. Blend until all is combined.
  5. Enjoy!

 TIPS

  1. To make it less orange-y/more creamy, use 1/4 cup of orange juice and 1/4 cup almond milk or vegan creamer. 
  2. Sprinkle with nutmeg or cinnamon and eat that nomminess up.

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.

Print Friendly and PDF

PP or PS Portabella Pepper Steak

Chef:  Marla Rose; Vegan Street
Makes:  4-6  Servings
Prep Time:  10 minutes
Cook Time:  18 minutes
Total Time:  28 minutes

 

 

 

 

INGREDIENTS

  • 1/3 c low-sodium vegetable broth
  • ½ large yellow onion (or 1 medium yellow onion), cut into half-moons
  • 1 T tamari
  • 16-ounces baby or whole portabella mushrooms, sliced
  • 3 bell peppers, seeded and sliced
  • 6 scallions, sliced
  • 3 -4 cloves garlic, minced
  • 1 T fresh ginger, minced
  • 3 T organic cornstarch
  • 1 t Chinese five-spice powder
  • 1 ¾ c low-sodium vegetable broth
  • 1 T tomato sauce
  • ¼ t liquid smoke (optional)
  • Sprinkling of sesame seeds on top (If you choose to add these PS)

DIRECTIONS

  1. Heat 1/3 cup low-sodium vegetable broth over medium-high heat in a large skillet for one minute.
  2. Add the onions and tamari; cook for four minutes, until softened. Add the mushrooms, peppers, scallions, garlic and ginger and sauté for six minutes.
  3. Meanwhile, put the cornstarch and the five-spice powder in a bowl or large measuring cup. Slowly, add the broth, whisking to avoid clumps, and the tomato sauce and liquid smoke.
  4. Add to the sauté pan and cook for seven minutes over medium heat, stirring occasionally as the sauce thickens.
  5. Serve over rice or your grain of choice and sprinkle some sesame seeds over the top. 

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.

Print Friendly and PDF

PP Two Potato Kugel

Chef:  Marla Rose; Vegan Street
Makes:   8 servings
Prep Time: 20 minutes
Cook Time:  1 hr 10 minutes
Total Time:  1 hr 30 minutes

 

 

 

 

INGREDIENTS

  • 2 lbs. russet potatoes, peeled and julienned
  • 1 large or two medium sweet potatoes, peeled and julienned
  • 2 1/2 c low-sodium vegetable broth
  • 1 T dried dill
  • 1/2 T dried thyme
  • 1 bay leaf
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 5 T matzo meal (optional)
  • 2 T Veggie Broth
  • 1/2 - 2/3 c curly parsley, minced


DIRECTIONS

  1. Preheat oven 425. Line a large casserole pan with parchment and keep lid aside. 
  2. In a colander, press the russet potatoes with your hands to release any water. 
  3. Meanwhile, make your stock. In a medium pot, combine the vegetable broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a simmer over medium heat. Allow to simmer for 15 minutes.
  4. Remove from heat and, if using, whisk in the matzo meal.
  5. Layer your potatoes in the prepared casserole pan. I did half white potatoes, half sweet potatoes, then the final half of white and sweet. Pour the warm broth over the potatoes, removing the bay leaf.
  6. one tablespoon of vegetable broth over the top, cover, and bake for 30 minutes.
  7. Remove from oven, remove the lid, and drizzle the top with the second tablespoon of vegetable broth.
  8. Lower the temperature to 400 degrees and bake, uncovered, for 25 more minutes.
  9. Sprinkle the top with parsley, serve and enjoy!

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.

Print Friendly and PDF

PP: No Oil/Fat Kasha Varnishkes

Chef:  Marla Rose
Makes: 6-8 Servings
Prep Time:  20 minutes
Cook Time:  25 minutes
Total Time:  45 minutes
 

 

 

 

 

INGREDIENTS 

  • 2 1/3 c low-sodium vegetarian broth, divided
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 c baby bella mushrooms, sliced (or mushrooms of your choice)
  • 1 T low-sodium tamari
  • 1 c buckwheat groats, a.k.a., kasha, medium or coarse grain
  • 1 VeganEgg, prepared as per instructions
  • 8 oz. whole grain seashell pasta, cooked
  • ½ c fresh dill, chopped
  • Salt and pepper to taste


DIRECTIONS

  1. In a large skillet or pan with a lid, heat 1/3 cup vegetable broth over medium-high heat for a minute, then add the onions. 
  2. Cook, stirring often, until the onions become tender; about six minutes. 
  3. Add the garlic, mushrooms and tamari and cook for five minutes. 
  4. Meanwhile, in a medium bowl, combine the buckwheat groats and prepared VeganEgg until the groats are all coated.
  5.  Add to the pan and cook, stirring often, until the groats separate and dry out a bit, about two minutes. Add the broth and cook until it’s at a low boil, then cover and lower the heat. 
  6. Cook for 12 – 14 minutes or until the groats are tender. 
  7. Add the cooked pasta, season with dill, salt and pepper. 
  8. Serve with extra dill on top. 

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.

Print Friendly and PDF