The Chef's Cookbook: Maria Larios of Viva Vegan
Los Angeles native Maria Larios grew up in an environment where food and quality time went hand-in-hand. For her, cooking is not just enjoyable, but it’s also a reflection of her culture.
Before opening Viva Vegan in Little Rock, Larios was a full-time graphic designer. Her main reason for making the move to Little Rock in May 2016 was to expand on a food justice project she began in LA, which also gave her time to focus on other passions. With the support of her partner, she opened Viva Vegan in September 2016.
Viva Vegan serves as a vehicle for spreading the message that veganism doesn’t have to mean boring food options. The food Larios serves includes influences from Mexican and other Latin American foods, as well as Indian, Thai, Ethiopian and American food.
“Our food is a veganized fusion of what I was raised on,” Larios says.
Viva Vegan serves up 100 percent vegan options at various pop-ups around Little Rock, as well as event catering. Their menu varies from pop-up to pop-up, but the mainstays are tacos, loaded chips and donuts.
“Not only is it wonderful to have options for the vegans in Little Rock, but it also brings us so much joy when we see our omnivorous customers delightfully surprised by our food,” she says. “Most that aren’t familiar with vegan cuisine are under the impression that salad is their only option when seeking to eat a plant-based diet. We are more than happy to dispel this myth.”
Rapid-Fire Questions:
Guilty-pleasure food: I can’t fathom feeling guilt over food that brings me pleasure.
Favorite celebrity chef: Chloe Coscarelli
Go-to meal when you’re short on time: Slow-cooked legume stew
Secret recipe you’ll never share: Our jackfruit “carnitas” marinade
Favorite vegetable: Potatoes. To those who argue that potatoes are a starch, not a vegetable, they are, in fact, botanically categorized as vegetables.
Go-to kitchen gadget: Food processor
Coffee or tea: Is hand pressed juice an option?
Favorite meal of the day: Dinner because it usually involves a well-planned meal and good conversations
Stuffed Sweet Potatoes
INGREDIENTS
2 medium or large sweet potatoes
1 cup precooked black
beans
1 bunch of spinach
1 medium onion
1 lb. purple cabbage
2 tbsp. extra virgin olive oil
salt and pepper to taste
Cashew cream:
1 cup cashews (soaked for 6 hours)
1/2 cup of plant-based
milk (or water)
2 tbsp. nutritional yeast
1 tsp. apple cider vinegar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
DIRECTIONS
1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
2. Using a fork, poke multiple holes into both sweet potatoes. Place potatoes in oven and bake for approximately 45-60 minutes total, flipping them halfway through.
3. While the sweet potatoes are in the oven, heat olive oil over medium heat in saucepan. Add onions and cook for a few minutes until they become translucent. Before onions brown, add spinach and toss to coat. Cook until spinach shrinks. Add small amount of water if needed.
4. Add pre-cooked beans to saucepan until warmed.
5. Cut purple cabbage into long thin strips.
6. Put all cashew cream ingredients into blender. Blend until creamy.
7. When finished baking, cut sweet potatoes in half lengthwise. Season with salt and pepper to taste. Top with black beans, spinach, onions, cabbage and the cashew cream.
8. Enjoy!
