Vegan Puerto Rican Caldo de Vegetales: A Hearty and Flavorful Stew

In the heart of Puerto Rican cuisine lies a dish that warms the soul and fills the belly: Caldo de Vegetales, or Vegetable Stew. This traditional recipe, now veganized, is a perfect blend of vibrant flavors, nutritious ingredients, and rich cultural heritage.

The Cultural Significance

Caldo de Vegetales is more than just a meal; it’s a gathering of family and friends around the table. It’s a dish that speaks to the resilience and resourcefulness of Puerto Rican people, who have always managed to create delicious meals with whatever ingredients are available. This vegan version honors that tradition while catering to modern dietary preferences.

Ingredients

For this hearty stew, you’ll need:

• 2 medium sweet onions, chopped
• 3 cloves of garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 medium yuca, peeled and cubed
• 1 large zucchini, sliced
• 1 large carrot, sliced
• 1 cup of kidney beans, drained and rinsed (or any other beans of your choice)
• 2 cups of vegetable broth
• 1 cup of tomato sauce or puree
• Puerto Rican Sofrito Base (see below)
• Puerto Rican Adobo Seasoning Blend (see below)
• Salt and pepper to taste
• Optional: TVP (Textured Vegetable Protein) for added protein

Puerto Rican Sofrito Base

To make the sofrito, you’ll need:

• 1/4 cup Olive Oil or Annatto Oil
• 12 cloves garlic, finely grated
• 1 large white onion, diced
• 1 red bell pepper, seeds and ribs removed, diced
• 1 green bell pepper, seeds and ribs removed, diced
• 1 Cubanelle pepper, seeds and ribs removed, diced
• 5 ají dulce peppers, seeds and ribs removed
• 1/2 cup cilantro, finely chopped
• 7 sprigs of culantro (5 finely chopped, 2 whole)
• 1 cup tomato sauce or puree

Combine all the ingredients in a food processor or blender and pulse until you get a semi-smooth consistency.

Puerto Rican Adobo Seasoning Blend

Mix together:

• 1 tbsp Kosher Salt
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano

Instructions

1. Prepare the Sofrito Base: Blend all the sofrito ingredients until semi-smooth. This will be the foundation of your stew’s flavor.
2. Heat the Oil: In a large pot, heat the olive or annatto oil over medium heat.
3. Sauté the Onions and Garlic: Add the chopped onions and minced garlic to the pot. Cook until the onions are translucent.
4. Add the Vegetables: Add the cubed potatoes, yuca, sliced zucchini, and sliced carrot. Cook for about 5 minutes, stirring occasionally.
5. Add the Beans and Broth: Stir in the kidney beans, vegetable broth, and tomato sauce or puree.
6. Add Sofrito and Adobo: Add the prepared sofrito base and adobo seasoning blend. Mix well to combine.
7. Season to Taste: Add salt and pepper to taste. If you’re using TVP, add it now and stir well.
8. Simmer: Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
9. Serve: Serve hot, garnished with additional cilantro or culantro if desired.

Tips and Variations

• TVP: If you want to add extra protein, TVP is a great option and is easily available in Puerto Rico. It’s affordable and absorbs the flavors beautifully.
• Beans: Beans are a staple in Puerto Rican cuisine and can replace TVP or tofu for a more traditional feel.
• Vinegar: For a splash of brightness and health benefits, a small amount of white vinegar can be added towards the end of cooking, though it’s optional.

Enjoy Your Vegan Caldo de Vegetales!

This stew is a celebration of flavors and traditions, made with love and care. It’s perfect for a family dinner or a cozy night in. The sofrito and adobo blend together to create a rich, savory broth that will leave you wanting more. So go ahead, gather around the table, and savor the taste of Puerto Rico in every spoonful.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chickpea Salad: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, flavors are not just about taste; they’re about culture, history, and community. Today, we’re going to infuse a classic chickpea salad with the bold and aromatic flavors that define Puerto Rican cuisine, creating a dish that is both delicious and authentic.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon freshly made Sofrito (see below for recipe)
• 1 teaspoon Puerto Rican Sazón
• Salt and black pepper to taste
• 1 tablespoon chopped fresh culantro (optional, but highly recommended for that authentic flavor)
• A splash of vinegar (to balance the flavors)

Sofrito Recipe

Sofrito is the heart of Puerto Rican cooking, a blend of fresh herbs and vegetables that adds depth and aroma to any dish.

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed to help blend. Freeze in ice cube trays for long-term use.

Instructions

1. Prepare the Sofrito: If you haven’t already, blend your Sofrito ingredients in a food processor until smooth. Sauté 2–3 tablespoons of Sofrito in olive oil to “awaken” the flavors before adding to your salad.
2. Chop the Vegetables: Dice the red onion, red bell pepper, and chop the cilantro and culantro (if using).
3. Mix the Salad: In a large bowl, combine the chickpeas, diced onion, bell pepper, garlic, and chopped cilantro.
4. Add the Flavor: Add the sautéed Sofrito, Puerto Rican Sazón, salt, and black pepper to the bowl. Mix well to ensure all ingredients are evenly coated.
5. Balance the Flavors: Add a splash of vinegar to balance the flavors and enhance the overall taste of the salad.
6. Serve: Serve the salad chilled or at room temperature. You can garnish with additional cilantro or culantro for a fresh and vibrant look.

Cultural Significance and Tips

• Sofrito: This aromatic base is a staple in Puerto Rican cuisine, bridging the island’s Taíno, Spanish, and African roots. It’s essential for adding that authentic flavor to your dishes.
• Sazón: This vibrant spice mix, with its annatto for color and flavor, is a must-have in any Puerto Rican kitchen. It adds a golden-red color and depth to your dishes.
• Vinegar: A splash of vinegar not only balances the flavors but also provides health benefits, making it a great addition to savory dishes.

Making it More Puerto Rican

To give your salad an even more authentic Puerto Rican twist, consider adding some local ingredients or alternatives:

• Protein Addition: If you want to add some protein, you could use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. Alternatively, you could use beans like black beans or chickpeas for added texture and flavor.
• Spice it Up: For an extra kick, you can add some diced ají dulce peppers or a sprinkle of Adobo seasoning on your chickpeas before mixing them into the salad.

This Puerto Rican Vegan Chickpea Salad is more than just a meal; it’s a celebration of the island’s rich culinary heritage. With every bite, you’re experiencing the blend of cultures and flavors that make Puerto Rican cuisine so unique and delicious. So go ahead, take a taste, and let the vibrant flavors of Puerto Rico transport you to a world of culinary delight.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Baked Tofu: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, deeply rooted in the island’s diverse cultural heritage. To bring this vibrant essence to your table, we’re transforming a simple baked tofu recipe into a deliciously authentic Puerto Rican vegan dish.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is renowned for its bold and aromatic spice blends: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional cooking and will elevate your baked tofu to new heights.

Ingredients

• 1 (450 g) block of extra firm tofu
• 2 tbsp Puerto Rican Adobo (see below for homemade Adobo recipe)
• 1 tsp Puerto Rican Sazón (see below for homemade Sazón recipe)
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste
• Optional: A splash of vinegar to balance flavors

Homemade Adobo Recipe

• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika (optional, for color)

Combine all ingredients thoroughly and store in a sealed container for up to 6 months.

Homemade Sazón Recipe

• 1 tbsp ground annatto (achiote)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Instructions

1. Prepare the Tofu:
   • Preheat your oven to 425°F (220°C).
   • Remove the tofu from its container and press out the excess water using a tofu press or by wrapping it in a clean kitchen towel and placing heavy objects on top for at least 30 minutes.
   • Once pressed, drain the excess water, pat the tofu dry, and cut it into bite-sized cubes.
2. Season the Tofu:
   • In a large bowl, combine the tofu cubes, Adobo, Sazón, olive oil, cornstarch, garlic powder, dried oregano, salt, and black pepper. Toss the tofu to ensure it is completely coated with the spice mixture.
3. Bake the Tofu:
   • Line a baking sheet with parchment paper and arrange the tofu cubes, making sure to leave some space between each piece.
   • Bake in the preheated oven for 30 minutes, flipping the tofu halfway through at the 15-minute mark.
4. Add a Touch of Balance:
   • If desired, add a splash of vinegar to balance the flavors and enhance the health benefits of the dish.

Serving Suggestions

• Serve your Puerto Rican Vegan Baked Tofu as part of a traditional meal, such as alongside rice and beans (arroz y habichuelas), or as a protein component in a hearty stew (sancocho).
• For an extra burst of flavor, sauté some Sofrito in olive oil before adding the baked tofu to your dish.

Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Adobo, Sazón, and Sofrito reflects this rich cultural heritage, bringing depth and authenticity to every dish. By incorporating these spice blends into your vegan baked tofu, you’re not only enhancing the flavor but also honoring the culinary traditions of Puerto Rico.

Alternative Protein Options

If you prefer not to use tofu, you can substitute it with tempeh or textured vegetable protein (TVP), which is easily available and very affordable in Puerto Rico. However, for many dishes, especially stews and soups, beans are an excellent and nutritious alternative.

Enjoy your deliciously flavorful Puerto Rican Vegan Baked Tofu, and let the vibrant spirit of the island’s cuisine come alive in your kitchen

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Pickle Lemonade: A Refreshing Twist on a Classic

As the sun shines brightly over the vibrant streets of Puerto Rico, there’s nothing quite like a refreshing drink to quench your thirst and celebrate the island’s rich culinary heritage. Here’s a unique and delicious Puerto Rican vegan twist on the classic pickle lemonade, infused with the flavors and spirit of this beautiful island.

Why This Recipe?

Pickle lemonade might sound unusual, but it’s a surprisingly delightful combination that can be elevated with the bold and aromatic flavors characteristic of Puerto Rican cuisine. By incorporating elements like fresh herbs and a hint of spice, we create a drink that is not only refreshing but also deeply rooted in the island’s culinary traditions.

Ingredients

• 2 cups freshly squeezed lemon juice
• 1 cup water
• 1 cup sugar (or to taste, consider using natural sweeteners like coconut sugar)
• 1/4 cup pickle brine (from a jar of pickles, ensure it’s free from animal products)
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 tsp ground ginger
• Ice cubes
• Sliced lemons and sprigs of mint for garnish

Instructions

1. Prepare the Lemonade Base:
   • In a large pitcher, mix together the lemon juice and sugar until the sugar is completely dissolved.
   • Add the water and stir well.
2. Infuse with Fresh Herbs:
   • Add the fresh mint and cilantro leaves to the pitcher. Let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
3. Add the Pickle Brine and Ginger:
   • After the herb infusion, strain the mixture to remove the mint and cilantro leaves.
   • Add the pickle brine and ground ginger to the pitcher. Stir well to combine.
4. Chill and Serve:
   • Chill the mixture in the refrigerator for another 30 minutes.
   • Serve the pickle lemonade over ice cubes and garnish with sliced lemons and sprigs of fresh mint.

Cultural Significance and Vibrant Flavors

Puerto Rican cuisine is known for its bold flavors and aromatic spice blends, but it’s also about simplicity and freshness. This vegan pickle lemonade captures the essence of Puerto Rico’s love for fresh herbs and zesty flavors.

• Fresh Herbs: Mint and cilantro are staples in many Puerto Rican dishes, adding a bright and refreshing touch to this lemonade.
• Pickle Brine: The tanginess of the pickle brine gives this drink a unique twist, reminiscent of the island’s love for pickled vegetables and fruits.
• Ginger: A hint of ginger adds warmth and depth, reflecting the island’s blend of indigenous, Spanish, and African culinary influences.

Enjoy Your Refreshing Puerto Rican Vegan Pickle Lemonade

This drink is perfect for hot summer days, outdoor gatherings, or simply as a refreshing pick-me-up. It’s a celebration of Puerto Rico’s vibrant culture and the joy of creating delicious, plant-based dishes that everyone can enjoy.

So, sit back, sip on this refreshing Puerto Rican vegan pickle lemonade, and let the flavors transport you to the sun-kissed beaches and lively streets of this beautiful island. ¡Salud

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Stir-Fry: A Fusion of Flavors

In the vibrant culinary landscape of Puerto Rico, traditional dishes are often a symphony of flavors, colors, and cultural heritage. Today, we’re going to give a classic stir-fry a delicious Puerto Rican vegan twist, incorporating the iconic spice blends and fresh ingredients that make Puerto Rican cuisine so beloved.

Ingredients

• Protein:
  • 1 cup of TVP (Textured Vegetable Protein), a highly affordable and accessible option in Puerto Rico, or you can use tofu or tempeh as alternatives.
  • Marinate the TVP with 2 tablespoons of Puerto Rican Adobo (see below for recipe) and a splash of vinegar for at least 30 minutes.
• Vegetables:
  • 1 cup of asparagus, cut into bite-sized pieces
  • 1 cup of snap peas, sliced
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1 large bell pepper, chopped (any color)
  • 2 ají dulce peppers or cubanelle peppers, chopped
• Spice Blends:
  • Puerto Rican Sofrito (see below for recipe)
  • Puerto Rican Sazón (see below for recipe)
• Seasonings:
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
• Other:
  • 2 tablespoons of olive oil
  • 1 tablespoon of vegetable broth

Puerto Rican Adobo Recipe

• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika (optional)

Combine all ingredients thoroughly and store in a sealed container.

Puerto Rican Sofrito Recipe

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers or cubanelle/bell peppers
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Puerto Rican Sazón Recipe

• 1 tbsp ground annatto (achiote)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp black pepper

Combine all ingredients in a bowl and store in an airtight container.

Instructions

1. Prepare the TVP: Marinate the TVP with Adobo and a splash of vinegar for at least 30 minutes to enhance the flavor and tenderize it.
2. Sauté the Sofrito: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2-3 tablespoons of Sofrito and sauté until the mixture is fragrant and slightly caramelized, about 3-4 minutes.
3. Add the Vegetables: Add the chopped onion, garlic, bell pepper, and ají dulce peppers to the skillet. Cook until the vegetables start to soften, about 5 minutes.
4. Add the Asparagus and Snap Peas: Add the asparagus and snap peas to the skillet. Cook for an additional 3-4 minutes, or until they start to tenderize but still retain some crunch.
5. Add the Marinated TVP: Add the marinated TVP to the skillet and stir well to combine with the vegetables and Sofrito.
6. Season with Sazón and Broth: Sprinkle 1-2 teaspoons of Puerto Rican Sazón over the mixture and add 1 tablespoon of vegetable broth. Stir well to combine.
7. Finish with Flavor: Season with salt and black pepper to taste. If needed, add a splash of vinegar to balance the flavors.
8. Serve: Garnish with fresh cilantro and serve hot over rice, mofongo, or with some crusty bread.

Cultural Significance and Vibrant Flavors

This vegan stir-fry is more than just a meal; it’s a celebration of Puerto Rican culture and cuisine. The use of Sofrito as the aromatic base, Adobo for marinating, and Sazón for adding that golden-red color and depth, all come together to create a dish that is both authentic and innovative.

The combination of fresh vegetables like asparagus and snap peas with the traditional Puerto Rican spice blends brings a unique twist to a classic stir-fry. This dish is not only delicious but also a testament to the versatility and richness of Puerto Rican vegan cuisine.

So, the next time you’re in the mood for something flavorful and culturally rich, give this Vegan Puerto Rican Stir-Fry a try. It’s a dish that will transport your taste buds to the vibrant streets of Puerto Rico, all while enjoying the comfort of a plant-based meal.

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Cream of Yuca Soup: A Delicious and Cultural Delight

In the heart of Puerto Rican cuisine, there’s a soup that warms the soul and fills the belly – Sancocho, or in this case, a creamy and comforting Vegan Cream of Yuca Soup. This dish is a celebration of the island’s rich culinary heritage, adapted to fit a vegan lifestyle without compromising on flavor or tradition.

The Cultural Significance

Sancocho, which translates to “stew” in Spanish, is more than just a meal; it’s a gathering. Families and friends come together to share in the preparation and enjoyment of this hearty soup. The root vegetables, particularly yuca (cassava), are staples in Puerto Rican cuisine, symbolizing resilience and nourishment.

The Recipe

Ingredients

• 2 tbsp. Olive Oil or Annatto Oil
• 1 tbsp. Minced Garlic
• 1/4 cup Sofrito Base (see below for preparation)
  • Alternatively, you can use a simpler version with just garlic, onion, and bell peppers if you prefer.
• 1 bag (24 oz.) frozen Yuca – Cassava
• 5 cups Vegetable Broth
• 1 tsp Adobo Seasoning Blend (see below)
• 1 tsp Smoked Paprika
• Salt and Black Pepper to taste
• Fresh Cilantro for garnish

Vegan Puerto Rican Tomato and Avocado Salad: A Flavorful Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cuisine. Here’s a vibrant and delicious vegan version of a classic tomato salad, infused with the essence of Puerto Rico.

Ingredients:

• 4 large tomatoes, diced
• 2 ripe avocados, diced
• 1/2 cup of red onion, thinly sliced
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of fresh culantro (recao), chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of Puerto Rican Sazón (see below for homemade recipe)
• Salt and black pepper, to taste
• A splash of vinegar (for balancing flavors)

Homemade Puerto Rican Sazón:

• 1 tablespoon ground annatto (achiote)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Instructions:

1. Prepare the Sofrito Base: While traditional sofrito is sautéed in oil, for this salad, we’ll use a fresh and raw version to maintain the crispness of the ingredients. Blend together:
   • 1 bunch of culantro (recao leaves)
   • 1 bunch of cilantro
   • 2 ají dulce peppers (or substitute with cubanelle or bell peppers)
   • 1 large onion, chopped
   • 1 head of garlic, peeled
   • 1 green bell pepper, chopped
   Roughly chop all ingredients and blend in a food processor until you get a smooth, chunky salsa-like consistency.
2. Combine the Salad Ingredients: In a large bowl, combine the diced tomatoes, avocados, thinly sliced red onion, chopped cilantro, and chopped culantro.
3. Add the Flavor: Mix in the minced garlic and the fresh sofrito blend. Add the homemade Sazón and stir well to combine.
4. Dress with Olive Oil and a Splash of Vinegar: Drizzle the olive oil over the salad and add a splash of vinegar to balance the flavors. Season with salt and black pepper to taste.
5. Serve: Serve the salad immediately, garnished with additional cilantro or culantro if desired.

Cultural Significance and Vibrant Flavors

This vegan tomato and avocado salad is more than just a dish; it’s a celebration of Puerto Rican flavors and traditions. The use of Sazón adds a deep, earthy flavor and a vibrant red color, reminiscent of the island’s indigenous Taíno people. The fresh sofrito blend brings together the aromatic essence of local peppers, herbs, and garlic, which is a cornerstone of Puerto Rican cuisine.

The combination of tomatoes and avocados provides a creamy and refreshing base, while the red onion and cilantro add a crunchy texture and a burst of freshness. This salad is perfect for any occasion, whether it’s a family gathering or a simple meal that honors the rich culinary heritage of Puerto Rico.

Tips and Variations

• For an added protein boost, you can include cooked black beans or chickpeas, which are staples in Puerto Rican cuisine.
• If you prefer a heartier salad, consider adding some roasted or grilled tofu or tempeh, marinated in a mix of Adobo and Sazón for enhanced flavor.
• TVP (Textured Vegetable Protein) is another affordable and easily available option in Puerto Rico, which can be seasoned with Adobo and added to the salad.

This vegan Puerto Rican tomato and avocado salad is a testament to the versatility and richness of island cuisine, adapted to fit modern vegan preferences. It’s a dish that not only delights the palate but also honors the cultural roots and flavors of Puerto Rico.

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Plantain Mofongo: A Flavorful and Cultural Delight

Mofongo, a staple dish from Puerto Rico, is a culinary treasure that has been enjoyed for generations. This traditional dish, typically made with green plantains, can be beautifully adapted to a vegan version that retains all the vibrant flavors and cultural significance of the original.

What is Mofongo?

Mofongo is essentially a mash of green plantains, mixed with various ingredients to create a delicious and hearty meal. The green plantains, which are starchy and not sweet like their ripe counterparts, are the backbone of this dish. When combined with the right spices and accompaniments, mofongo becomes a true comfort food.

Ingredients

For the Mofongo:

• 4 green plantains
• 4 large garlic cloves, minced
• 1 teaspoon Adobo Seasoning Blend (see below)
• 1.5 teaspoons olive oil
• 2 tablespoons low-sodium vegetable broth
• Salt to taste

Adobo Seasoning Blend:

• 1 tablespoon Kosher Salt
• 1 tablespoon Onion Powder
• 1 tablespoon Garlic Powder
• 1 tablespoon Smoked Paprika
• 1 teaspoon Freshly Ground Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano

For the Stew (optional):

• 1 tablespoon olive oil
• ½ large green bell pepper, coarsely chopped
• ¾ large onion, coarsely chopped
• 1 small summer squash (yellow or green)
• 1 (14.5-ounce) can fire roasted tomatoes, with juice
• ½ cup tomato sauce
• 1 (15-ounce) can kidney beans, rinsed, drained
• Pinch of sea salt (optional)
• 1 cup cooked black beans or chickpeas (for added protein)

Instructions

Preparing the Mofongo:

1. Roast the Plantains: Preheat your oven to 400°F (200°C). Peel the green plantains and cut them into 1-inch pieces. Place them on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until they are tender and lightly caramelized.
2. Mash the Plantains: Once the plantains are cool enough to handle, place them in a large mortar and pestle or a big mixing bowl. Add the minced garlic, Adobo Seasoning Blend, olive oil, and vegetable broth. Mash the mixture until it is well combined and has a slightly chunky texture. Season with salt to taste.

Preparing the Stew (optional):

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped bell pepper and onion and sauté until they are softened.
2. Add the Squash and Tomatoes: Add the summer squash and cook for a few minutes until it starts to soften. Then, add the fire roasted tomatoes, tomato sauce, and a pinch of sea salt. Stir well.
3. Add the Beans: Add the kidney beans, black beans, or chickpeas to the pot. Stir in the cooked beans and let the stew simmer for about 20-25 minutes, allowing the flavors to meld together.

Serving Mofongo

To serve, shape the mofongo mixture into balls or cylinders. You can serve these alongside the stew, or with a side of your favorite vegan protein such as TVP (textured vegetable protein), tofu, or tempeh. TVP is a great option as it is easily available in Puerto Rico and very affordable.

Cultural Significance

Mofongo is more than just a meal; it’s a part of Puerto Rican culture and tradition. It’s often served at family gatherings and special occasions, symbolizing unity and warmth. By making this dish vegan, you’re not only adapting it to modern dietary preferences but also keeping the cultural essence alive.

Tips and Variations

• Use Beans for Protein: Beans are a staple in Puerto Rican cuisine and can add a rich source of protein to your mofongo. Black beans or chickpeas work beautifully in the stew.
• Add a Splash of Flavor: While not necessary in this recipe, a splash of vinegar can sometimes balance flavors in savory dishes. However, for mofongo, the Adobo Seasoning Blend and the stew’s flavors are enough to make it delicious.
• Experiment with Sofrito: If you want to add an extra layer of flavor, you can use a Sofrito Base Preparation in your stew. This blend of garlic, onions, bell peppers, and cilantro adds a deep, aromatic flavor that complements the mofongo perfectly.

Enjoy your vegan mofongo with the knowledge that you’re not only savoring a delicious meal but also honoring the rich culinary heritage of Puerto Rico.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Italian Dressing: A Flavorful Fusion

When you think of Italian dressing, you might not immediately associate it with the vibrant flavors of Puerto Rican cuisine. However, by blending the classic ingredients of Italian dressing with the rich and aromatic spice blends of Puerto Rico, you can create a truly unique and delicious vegan Italian dressing.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is renowned for its bold flavors, thanks to the trio of Adobo, Sazón, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and can elevate any dish with their deep, savory flavors.

• Adobo: A versatile dry rub that enhances and tenderizes proteins with its bold, savory flavor. It’s perfect for adding depth to your dressing.
• Sazón: A vibrant spice mix that adds a golden-red color and depth to dishes. It’s great for adding a rich, earthy flavor.
• Sofrito: An aromatic base made from fresh herbs and vegetables, which forms the foundation of many Puerto Rican dishes. It adds a fresh and aromatic flavor that complements the other ingredients beautifully.

The Recipe

Here’s how you can create this delicious Puerto Rican Vegan Italian Dressing:

Ingredients:

• 1/2 cup olive oil: Use a high-quality extra virgin olive oil for the best flavor.
• 1/4 cup white wine vinegar: This adds a sharp yet balanced flavor to the dressing.
• 2-3 cloves garlic, minced: Fresh garlic is essential for that authentic Italian flavor.
• 1/2 red bell pepper, minced: Adds a sweet and crunchy texture.
• 1 tsp Adobo: Use homemade or store-bought Adobo to give your dressing a bold, savory flavor.
• 1 tsp Sazón: This will add a rich, earthy flavor and a vibrant color.
• 2 tbsp Sofrito: Blend in some fresh Sofrito to give your dressing an aromatic base.
• 1 tsp Italian seasoning: To maintain the Italian essence of the dressing.
• Salt and black pepper: To taste.
• Optional: 1 tsp vegan mayo: For a creamy version of the dressing.

Instructions:

1. Prepare the Sofrito: If you’re using fresh Sofrito, blend the ingredients in a food processor until smooth. You can also use frozen Sofrito cubes.
2. Combine the Ingredients: In a mason jar or a bowl, combine the olive oil, white wine vinegar, minced garlic, red bell pepper, Adobo, Sazón, Sofrito, Italian seasoning, salt, and black pepper.
3. Mix Well: If using a mason jar, close the lid and shake vigorously. If using a bowl, whisk the ingredients until well combined.
4. Taste and Adjust: Open the jar or stop whisking and taste the dressing. Adjust the seasonings as needed.
5. Optional: Add Vegan Mayo: If you prefer a creamy dressing, add 1 tsp to 1 Tbsp of vegan mayo and mix well.

Using Your Puerto Rican Vegan Italian Dressing

This dressing is not just limited to salads; it can be used in various dishes to add that extra burst of flavor.

• Salads: Perfect for a big Italian salad or a simple side salad.
• Marinades: Use it as a marinade for tofu cutlets, tempeh, or even TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
• Pasta Salads: Add it to your vegan pasta salad for a zesty and flavorful twist.
• Grilled Vegetables: Drizzle it over grilled vegetables like yuca or plantains for an extra layer of flavor.

Cultural Significance and Health Benefits

This Puerto Rican Vegan Italian Dressing is more than just a recipe; it’s a celebration of the rich culinary heritage of Puerto Rico blended with the simplicity of Italian dressing. The use of Adobo, Sazón, and Sofrito not only adds flavor but also connects you to the historical and cultural roots of Puerto Rican cuisine.

Additionally, the inclusion of vinegar in this savory dish provides health benefits by aiding digestion and balancing flavors, making it a nutritious and delicious addition to your meals.

Conclusion

This Puerto Rican Vegan Italian Dressing is a vibrant and flavorful fusion that will elevate your salads and other dishes to a new level. With its rich, aromatic flavors and the health benefits of its ingredients, it’s a recipe that will quickly become a staple in your kitchen. So go ahead, give it a try, and experience the delicious blend of two culinary worlds

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Sesame-Coconut Shortbreads: A Delicious Twist on a Classic

In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that make every dish a celebration. Today, we’re going to give a classic shortbread recipe a vibrant Puerto Rican vegan twist, blending the island’s iconic flavors with the simplicity and elegance of shortbread cookies.

Ingredients

• 1 cup vegan butter (such as VioLife’s unsalted vegan butter), softened
• 1/2 cup coconut oil
• 1/2 cup granulated sugar
• 1/4 cup sesame seeds
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup shredded coconut
• 1 tablespoon guava paste or marmalade (optional, for an extra layer of flavor)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream the Butter and Sugar: In a large bowl, cream together the vegan butter, coconut oil, and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3. Add Flavorings: Stir in the sesame seeds, vanilla extract, and a pinch of salt. The sesame seeds will add a delightful nutty flavor, while the vanilla will provide a subtle sweetness.
4. Blend in Flour and Coconut: Gradually add the all-purpose flour and shredded coconut to the mixture. Mix until the dough is well combined and slightly chunky.
5. Form the Cookies: Use your hands or a small cookie scoop to form the dough into small balls, about 1 tablespoon each. Place these balls onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Optional Guava Touch: If you’re feeling extra festive, create a small indent in each cookie and fill it with a tiny cube of guava paste or marmalade. This adds a sweet and tangy surprise to your shortbreads.
7. Bake to Perfection: Bake the cookies for 15-20 minutes, or until the edges are lightly golden and the tops remain pale.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The Cultural Significance

These shortbreads are more than just a delicious treat; they embody the cultural richness of Puerto Rico. The use of sesame seeds and coconut reflects the island’s African and Spanish influences, while the guava paste adds a touch of the island’s indigenous and tropical flavors.

Tips for Making it Extra Special

• Use Local Ingredients: If you’re in Puerto Rico, consider using locally sourced ingredients like fresh coconut and guava paste for the most authentic flavors.
• Experiment with Flavors: Feel free to add a hint of almond extract or a sprinkle of sea salt to give your shortbreads an extra layer of flavor.

Why These Shortbreads Stand Out

These vegan shortbreads are not only a delight to the taste buds but also a testament to the versatility and richness of Puerto Rican cuisine. By using vegan butter and coconut oil, we ensure that everyone can enjoy these cookies, regardless of dietary preferences. The addition of guava paste or marmalade gives them a unique and festive touch, perfect for any occasion.

In Puerto Rico, food is more than just sustenance; it’s a way to connect with family, culture, and tradition. These shortbreads are a delicious way to experience that connection, and we hope you enjoy making and sharing them as much as we do. ¡Buen provecho

Vegan Boricua Pantry Essentials