Author: Sofrito

Vegan Puerto Rican Flan: A Creamy, Caramel-Topped Delight

Flan, a beloved dessert in Puerto Rican cuisine, is known for its silky, creamy texture and the rich, caramelized sugar layer at its base. Here’s how you can create a delicious vegan version of this classic dessert, keeping all the vibrant flavors and cultural significance intact.

The Cultural Significance of Flan

In Puerto Rico, flan is more than just a dessert; it’s a tradition. It’s often served at family gatherings, holidays, and special occasions. The process of making flan is almost therapeutic, involving careful steps to achieve that perfect caramel and creamy custard. By veganizing this recipe, we’re not only making it accessible to everyone but also honoring the traditional methods while adapting to modern dietary preferences.

Ingredients

For the Caramel:

• 100 g (½ cup) granulated sugar
• 30 ml (2 tbsp) water

For the Custard:

• 360 ml (1 ½ cups) evaporated coconut milk
• 250 g (¾ cup + 1 tsp) sweetened condensed coconut milk
• 200 ml (¾ cup + 4 tsp) non-dairy milk (oat milk, almond milk, or soy milk)
• 200 g (7 oz) vegan cream cheese (homemade or store-bought)
• 40 g (5 tbsp) cornstarch
• 2 teaspoons agar-agar powder
• 2 teaspoons vanilla extract or vanilla bean paste
• ¼ teaspoon sea salt
• 60 g (7 ½ tbsp) cold and cubed vegan butter

Instructions

Step 1: Prepare the Caramel

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes and turns a reddish-amber color. Pour the caramel into the bottom of a flan pan or individual ramekins and let it set.

Step 2: Prepare the Custard

Blend together the evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt until smooth.

Step 3: Cook the Custard

Cook the custard mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 minutes.

Step 4: Cool and Thicken

Pass the custard through a fine-mesh sieve into a bowl. Whisk in the cold cubed vegan butter until the mixture is smooth and creamy. Let it cool at room temperature.

Step 5: Assemble the Flan

Pour the custard mixture over the set caramel in the flan pan or ramekins. Refrigerate for 12-24 hours to allow the flan to set.

Step 6: Serve

To serve, run a sharp knife about 1 inch deep around the inner edge of the pan to loosen the custard. Place a large serving plate on top of the pan and quickly turn it over. Slowly lift the pan, and the custard will unmold itself, with the caramel sauce cascading down the sides.

Tips and Variations

For a seasonal twist, you can try making a Vegan Pumpkin Flan by adding pumpkin puree, cinnamon, and pumpkin spice to the custard mixture. This adaptation is perfect for autumn and Thanksgiving celebrations.

Flan is one of those desserts that remains true to its roots even when veganized. The key is in the careful balance of the caramel and the creamy custard, ensuring each bite is a harmonious blend of flavors. With this vegan Puerto Rican flan, you’re not just making a dessert; you’re continuing a tradition that brings people together. So go ahead, indulge in this creamy delight, and share it with your loved ones – it’s a taste of culture and love in every spoonful.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Ropa Vieja: A Flavorful and Cultural Delight

The Story Behind Ropa Vieja

Ropa vieja, which translates to "old clothes" in Spanish, is a dish that has its roots in Spanish cuisine but has been lovingly adopted and adapted by both Cuban and Puerto Rican cultures. The name comes from the shredded texture of the meat, which resembles torn clothes. This vegan version of Puerto Rican Ropa Vieja is a tribute to the rich culinary heritage of the Caribbean, with a twist that makes it accessible to everyone.

Vibrant Flavors and Cultural Significance

Ropa vieja is more than just a meal; it’s a celebration of flavors and traditions. The dish is a perfect blend of spices, herbs, and textures that evoke the warmth and hospitality of Puerto Rican cuisine. In this vegan version, we replace the traditional beef with ingredients that not only mimic the texture but also enhance the flavor profile.

Ingredients

For this recipe, we will use ingredients that are readily available and affordable, especially in Puerto Rico.

• 1 cup TVP (Textured Vegetable Protein): TVP is a great alternative to meat and is easily available in Puerto Rico. It’s also very affordable.
• Sofrito Base:
  • 1/4 cup Olive 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
• Adobo Seasoning Blend:
  • 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
• Additional Ingredients:
  • 2 bay leaves
  • 1 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup sliced green olives
  • Fresh cilantro for garnish
  • Brown rice or Cuban black beans for serving

Instructions

Preparing the Sofrito

1. Heat the Olive Oil: In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the grated garlic, diced onion, red bell pepper, green bell pepper, Cubanelle pepper, and ají dulce peppers. Sauté until the vegetables are very limp and translucent, about 10 minutes.
3. Add Herbs and Spices: Stir in the chopped cilantro and culantro. Cook for another minute.

Adding the Adobo and TVP

1. Add Adobo Seasoning: Mix in the Adobo Seasoning Blend and cook for a minute, allowing the spices to release their aroma.
2. Add TVP: Rehydrate the TVP according to package instructions and then shred it into strips. Add the shredded TVP to the pot and stir well to combine with the sofrito and adobo mixture.

Building the Sauce

1. Add Bay Leaves and Broth: Add the bay leaves and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes.
2. Add Crushed Tomatoes: Stir in the crushed tomatoes and continue to simmer for another 15 minutes, allowing the sauce to thicken.
3. Season and Adjust: Remove the bay leaves and adjust the seasoning if necessary.

Final Touches

1. Add Green Olives: Stir in the sliced green olives.
2. Simmer and Serve: Let the dish simmer for a few more minutes to allow all the flavors to meld together. Serve hot over brown rice or with Cuban black beans, garnished with fresh cilantro.

Serving Suggestions

• Traditional Sides: Serve with white rice, black beans, or Cuban black beans.
• Additional Delights: Consider adding a side of fried plantains or a fresh salad for a well-rounded meal.

Tips and Variations

• Beans Over TVP: If you prefer, you can use beans such as kidney beans or chickpeas instead of TVP. Simply cook the beans according to your preference and add them to the sofrito mixture.
• A Splash of Vinegar: For an extra depth of flavor, you can add a small splash of white wine vinegar towards the end of the simmering time. This balances the flavors and adds a touch of acidity.

This vegan Puerto Rican Ropa Vieja is a dish that honors the cultural richness of Puerto Rican cuisine while offering a delicious, plant-based alternative. Enjoy the vibrant flavors and hearty texture of this comforting meal, perfect for any occasion.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. Today, we’re going to blend these vibrant flavors with the creamy, spicy essence of Indian korma, creating a unique and delicious Puerto Rican Vegan Korma.

The Cultural Significance

Korma, a dish originating from India, is known for its creamy and mildly spiced sauce, often made with nuts, seeds, or coconut milk. In Puerto Rico, the trifecta of Adobo, Sazón, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that not only honors the culinary heritage of both cultures but also offers a fresh, plant-based twist.

Ingredients

For the Sofrito:

• 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

For the Korma:

• ½ cup raw cashews
• 14 ounces canned full-fat coconut milk (unsweetened)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 2 tablespoons Sofrito (prepared above)
• 1 teaspoon Sazón (see below for recipe)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon turmeric
• ½ teaspoon cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground fennel
• ½ cup tomato paste
• 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 cup cooked or canned beans (such as chickpeas or kidney beans)
• 1 tablespoon coconut sugar (or light brown sugar)
• Sea salt to taste
• Optional: TVP (Textured Vegetable Protein), Tofu, or Tempeh for added protein

For the 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

Instructions

Prepare the Sofrito:

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

Prepare the Sazón:

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

Make the Korma:

1. Blend the Cashews and Coconut Milk:

   • Add the cashews and coconut milk to a blender and blend until smooth. Set aside.

2. Sauté the Onions and Spices:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, crushed garlic, minced ginger, and prepared Sofrito. Sauté until the onions are softened.
   • Add the Sazón, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves, and fennel. Stir well and cook for about 2-3 minutes, until fragrant.

3. Add Tomato Paste and Vegetables:

   • Add the tomato paste and sauté for a minute until it starts to darken.
   • Add the frozen mixed vegetables and cooked or canned beans. Sauté until the vegetables have slightly softened.

4. Simmer the Korma:

   • Add the blended cashew and coconut milk mixture. Stir well to combine.
   • Simmer until the vegetables are cooked and the flavors are nicely blended together.

5. Season and Serve:

   • Add coconut sugar for flavor balance and a pinch of sea salt to taste.
   • If desired, add a splash of vinegar to balance the flavors.
   • Serve with basmati rice, fresh cilantro, and some crispy plantain chips or tostones on the side.

Optional Protein Addition:

If you want to add more protein to your korma, you can include TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico. Simply marinate the TVP in a mixture of Adobo and Sazón before adding it to the korma.

Tips and Variations:

• For an extra creamy sauce, add more cashew paste or a little more coconut milk.
• Use a variety of colorful vegetables to make the dish visually appealing.
• If using beans, they can be substituted with other protein sources like Tofu or Tempeh, marinated in Adobo and Sazón for added flavor.

Conclusion

This Puerto Rican Vegan Korma is a celebration of flavors from two rich culinary traditions. With the aromatic base of Sofrito, the vibrant color and depth of Sazón, and the creamy richness of cashews and coconut milk, this dish is a true fusion of the best both worlds have to offer. Enjoy this hearty, flavorful meal that not only satisfies your taste buds but also honors the cultural heritage of Puerto Rico and India.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Lo Han Jai: A Fusion of Flavors and Cultures

In the heart of Chinese and Buddhist cuisine lies a dish so vibrant and flavorful, it has captured the hearts of many around the world – Lo Han Jai, or Buddha’s Delight. To give this traditional dish a unique and delicious Puerto Rican vegan twist, we’re blending the rich flavors of Puerto Rico with the hearty ingredients of Lo Han Jai.

The Cultural Significance

Lo Han Jai is more than just a meal; it’s a celebration of vegetarian cuisine that has been a staple in Buddhist and Chinese communities for centuries. It’s traditionally served on the first day of the Chinese New Year to purify and rejuvenate both body and spirit. By infusing this dish with Puerto Rican flavors, we’re honoring the cultural exchange and culinary innovation that make cooking so exciting.

The Puerto Rican Twist

Ingredients

• 2 tablespoons olive oil
• 2 cups Puerto Rican Sofrito (see below for recipe)
• 3 slices fresh ginger
• 3 cloves garlic, sliced
• 5 dried shiitake mushrooms, soaked in warm water and sliced
• ¼ cup dried wood ears, soaked in warm water
• 1 cup fried tofu puffs or tempeh, cut into bite-sized pieces
• 1 cup Napa cabbage, cut into 2-inch pieces
• 1 cup bean threads, soaked in warm water and cut into 2-inch pieces
• 1 cup firm tofu, cut into 1/2-inch cubes
• 1 cup snow peas
• 1 cup fresh bean sprouts
• 2 cups vegetable broth
• 2 tablespoons Puerto Rican Sazón (see below for recipe)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Sofrito Recipe

For an authentic Puerto Rican flavor, you’ll need a good sofrito base. Here’s a simple 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. Add a bit of olive oil if needed.

Sazón Recipe

For that vibrant Puerto Rican flavor, use this homemade sazón:

• 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 Ingredients:

   • Soak the shiitake mushrooms and wood ears in warm water for about 10 minutes. Slice the mushrooms and cut the wood ears into smaller pieces.
   • Boil the bean threads in water to cover for 5 minutes, then drain.
   • Cut the tofu into bite-sized pieces and prepare the snow peas by removing the strings.

2. Heat the Wok or Large Pan:

   • Heat a large wok or pan over high heat until smoky. Add the olive oil.

3. Cook the Aromatics:

   • Add the Puerto Rican Sofrito to the hot oil and cook for about 6 minutes, stirring often, until the mixture is fragrant.
   • Add the sliced ginger and garlic and cook for another minute.

4. Add the Vegetables:

   • Stir-fry the mushrooms, wood ears, bean threads, Napa cabbage, and tofu for 3-4 minutes.
   • Add the snow peas and bean sprouts and cook for an additional 2 minutes.

5. Season with Puerto Rican Flair:

   • Add the vegetable broth, Puerto Rican Sazón, and a splash of sesame oil. Stir well to combine.
   • Cover the pan and simmer over low heat for about 5 minutes.

6. Thicken the Gravy:

   • Mix 2 tablespoons of water with 1 tablespoon of cornstarch. Stir this mixture into the pan to form a light gravy. Adjust as necessary.

7. Serve:

   • Season with salt and pepper to taste.
   • Drizzle with a bit more sesame oil if desired.

Tips and Variations

• Meat Alternatives: Use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, if you prefer a heartier texture. However, for this dish, tofu or tempeh work beautifully.
• Balancing Flavors: A splash of apple cider vinegar can add a nice balance to the savory flavors, though it’s optional.
• Customize: Feel free to add other vegetables like carrots, bamboo shoots, or water chestnuts to make the dish even more varied.

Enjoy Your Puerto Rican Vegan Lo Han Jai!

This dish is a vibrant celebration of flavors from two rich culinary traditions. The Puerto Rican Sofrito and Sazón add a unique twist to the traditional Lo Han Jai, making it a must-try for anyone looking to explore new flavors. Whether you’re cooking for a special occasion or just a hearty meal, this Puerto Rican Vegan Lo Han Jai is sure to delight your senses and nourish your spirit.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Spinach and Gungo Pea Soup: A Flavorful and Nourishing Delight

As the seasons change and the days grow cooler, there’s nothing quite like a warm, comforting bowl of soup to brighten up your evening. Today, we’re going to give a traditional spinach and gungo pea soup a vibrant Puerto Rican vegan twist, infusing it with the rich flavors and cultural significance of the island.

The Cultural Significance of Puerto Rican Cuisine

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, reflecting the island’s diverse history. At the heart of this cuisine are three essential spice blends: Sazón, Adobo, and Sofrito. These blends are more than just seasonings; they are the backbone of traditional Puerto Rican cooking, each with its own unique history and use.

• Sofrito: This aromatic base is made from a mixture of fresh herbs and vegetables, including culantro, cilantro, ají dulce peppers, onions, garlic, and sometimes tomatoes. It forms the foundation of many dishes, adding a depth of flavor that’s hard to match.
• Adobo: A versatile dry rub, Adobo is perfect for enhancing the flavor of proteins and vegetables. It’s a simple yet powerful blend of garlic, onion powder, oregano, salt, and black pepper.
• Sazón: With its vibrant annatto color and earthy flavor, Sazón adds a golden-red hue and depth to dishes like rice, stews, and soups.

Recipe: Puerto Rican Vegan Spinach and Gungo Pea Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1/2 cup Sofrito (see below for homemade Sofrito recipe)
• 3-4 garlic cloves, minced
• 1 pound spinach, fresh or frozen
• 1 cup gungo peas (pigeon peas), canned or cooked from scratch
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon Puerto Rican Sazón
• 1 teaspoon Puerto Rican Adobo
• Salt and pepper to taste
• 1-2 medium potatoes, diced (optional)
• 1-2 carrots, sliced (optional)
• Fresh cilantro or culantro for garnish

Homemade Sofrito Recipe

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6-8 ají dulce peppers (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. Freeze in ice cube trays for long-term use.

Instructions

1. Preheat and Sauté: Heat the olive oil in a large caldero or Dutch oven over medium heat. Add the diced onion and chopped green bell pepper and sauté until they are soft and translucent.
2. Add Sofrito: Add the homemade Sofrito and cook for about 6 minutes, stirring often, until it is fragrant and slightly caramelized.
3. Add Garlic and Spices: Add the minced garlic, Sazón, and Adobo. Cook for a few minutes, stirring constantly to prevent burning.
4. Add Broth and Peas: Pour in the vegetable broth and water, then add the gungo peas. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes.
5. Add Spinach and Vegetables: If using, add the diced potatoes and sliced carrots. Continue to simmer for another 10-15 minutes until the vegetables are tender. Finally, add the fresh or frozen spinach and cook until wilted.
6. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro or culantro.

Tips and Variations

• For a Heartier Soup: Add some cubed tofu, tempeh, or TVP (textured vegetable protein), which is easily available and very affordable in Puerto Rico. TVP can be marinated in a mixture of Adobo and Sazón for added flavor.
• Balance the Flavors: A splash of apple cider vinegar can balance the flavors and add a hint of tanginess to this savory soup.
• Customize with Vegetables: Feel free to add other vegetables like sweet potatoes, yams, or callaloo to increase the nutritional density of the soup.

Enjoying the Soup

This Puerto Rican Vegan Spinach and Gungo Pea Soup is a perfect comfort food for cool days. The combination of Sofrito, Sazón, and Adobo gives it a rich and authentic flavor that will transport you to the vibrant streets of Puerto Rico. Serve it with a side of warm bread or a fresh salad for a complete meal.

As you take your first spoonful, remember the cultural heritage and love that goes into every Puerto Rican dish. This soup is not just a meal; it’s a celebration of flavors, traditions, and the warm hospitality of the island. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous, Spanish, and African heritage. To create a unique and delicious Puerto Rican Vegan Korma, we’re blending the traditional Indian korma with the vibrant spices and techniques of Puerto Rico. This dish is a perfect fusion of cultures, bringing you a flavorful, creamy, and utterly satisfying vegan meal.

The Cultural Significance

Korma, a classic Indian dish, is known for its creamy and mildly spiced sauce. In Puerto Rico, the trio of Sazón, Adobo, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that honors both culinary traditions while offering a fresh, vegan twist.

Ingredients

• For the Sauce:

  • ½ cup raw cashews
  • 14 ounces canned coconut milk (full-fat, unsweetened)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon minced ginger
  • 1 jalapeno pepper, seeded and chopped (optional for heat)
  • 2 tablespoons Sofrito (see below for recipe)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground fennel
  • Salt to taste

• For the Korma:

  • 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
  • 1 cup cooked beans (such as kidney beans or chickpeas) or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico
  • 1 medium waxy potato, peeled and diced (optional, but recommended for a heartier dish)
  • 1 tablespoon coconut sugar or light brown sugar
  • Fresh cilantro for garnish

Sofrito Recipe

• 1 bunch culantro (recao leaves) or 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. Add olive oil if needed to achieve the desired consistency.

Instructions

1. Prepare the Sauce:

   • In a blender, combine the cashews and coconut milk. Blend until very smooth and set aside.

2. Sauté the Aromatics:

   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, crushed garlic, minced ginger, and chopped jalapeno. Sauté until the onions are softened.

3. Add Sofrito and Spices:

   • Stir in the Sofrito and cook for about 2 minutes, allowing the flavors to meld.
   • Add the cumin, coriander, cinnamon, turmeric, cardamom, cloves, and fennel. Cook for another minute, stirring constantly.

4. Add Vegetables and Protein:

   • Add the frozen vegetables, cooked beans or TVP, and diced potato (if using). Sauté until the vegetables start to soften.

5. Simmer the Korma:

   • Pour in the blended cashew and coconut milk mixture. Stir well and bring to a simmer.
   • Reduce heat to low and let it simmer until the vegetables are cooked and the flavors are well combined.

6. Season and Balance:

   • Add coconut sugar and salt to taste. For a balanced flavor, add a splash of apple cider vinegar if desired (though this is optional).
   • Simmer for a few more minutes to allow the flavors to settle.

7. Serve:

   • Serve the korma over basmati rice or with some naan bread. Garnish with fresh cilantro and offer poppadoms on the side if desired.

Tips and Variations

• Use of Beans: Beans are an excellent protein source and can be used instead of TVP or tofu for a more traditional Puerto Rican flavor.
• Spiciness Level: Adjust the heat by increasing or reducing the amount of jalapeno pepper. For a milder flavor, remove the seeds or use a bell pepper instead.
• Sazón and Adobo: If you want to add an extra layer of Puerto Rican flavor, sprinkle a bit of Sazón or Adobo over the vegetables before simmering. However, use these sparingly to avoid overpowering the dish.

This Puerto Rican Vegan Korma is a testament to the beauty of culinary fusion, blending the rich spices and techniques of two vibrant cultures into one delicious dish. Enjoy the creamy sauce, the tender vegetables, and the hearty beans or TVP, all wrapped in the aromatic embrace of Sofrito and traditional Puerto Rican spices. This is more than just a meal; it’s a celebration of flavor and heritage.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Buddha’s Delight: A Fusion of Flavors and Cultures

In the heart of Puerto Rican and Chinese cuisines, there lies a rich tapestry of flavors and traditions. Today, we’re going to blend the vibrant essence of Puerto Rico with the timeless simplicity of China’s Buddha’s Delight, creating a unique and delicious vegan dish that honors both cultures.

What is Buddha’s Delight?

Buddha’s Delight, or Lo Han Jai, is a traditional Chinese dish often served during the Chinese New Year. It’s a bountiful mix of vegetables, mushrooms, and other ingredients, all braised together to create a hearty and nourishing meal. This dish has been a staple in Buddhist cuisine, symbolizing purification and renewal.

Adding a Puerto Rican Twist

To give Buddha’s Delight a Puerto Rican flair, we’ll incorporate some of the island’s iconic spice blends and ingredients. Here’s how you can make this fusion dish:

Ingredients:

Dried Ingredients

• 60g dried shiitake mushrooms (about 10-12)
• 10g dried lily flowers (about a handful)
• 10g wood ear fungus (or a handful of oyster mushrooms)
• 3g black moss (fatt choy)
• 10 dried red dates
• 50-60g cellophane noodles (1 bundle)

Aromatics

• 2 cloves garlic
• 5cm fresh ginger
• 3 spring onions (scallions)

Vegetables

• ½ small Napa cabbage
• 2 bunches pak choi
• 1 medium carrot
• 1 cup fried tofu puffs (or tempeh for a nuttier flavor)
• 1 cup cooked kidney beans or black beans (for added protein)

Puerto Rican Flavor Boosters

• 2 tablespoons Puerto Rican Sofrito (see below for recipe)
• 1 teaspoon Puerto Rican Sazón
• 1 teaspoon Puerto Rican Adobo (optional, for added depth)

Other Ingredients

• 2 tablespoons olive oil
• 2 tablespoons Shaoxing wine (or dry white wine)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cups vegetable broth
• Salt and pepper to taste

Puerto Rican Sofrito Recipe

For a fresh and aromatic base, use the following Sofrito recipe:

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (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)

Blending all these ingredients in a food processor until smooth will give you the authentic Sofrito.

Instructions

1. Soak the Dried Ingredients: Soak the shiitake mushrooms, lily flowers, wood ear fungus, black moss, and red dates in very hot water for about 30 minutes. Soak the cellophane noodles for just 1 minute.

2. Prepare the Aromatics: Chop the garlic, ginger, and spring onions.

3. Heat the Oil: In a large wok or deep frying pan, heat the olive oil over medium-high heat. Add the chopped garlic, ginger, and spring onions and sauté for about 30 seconds.

4. Add Sofrito and Spice Blends: Add 2 tablespoons of Sofrito to the pan and cook for about 2 minutes, stirring frequently. Sprinkle in the Sazón and Adobo (if using) and stir well.

5. Add Vegetables: Add the carrots, lily flowers, shiitake mushrooms, wood ear fungus, black moss, and red dates. Stir to mix, ensuring all ingredients are well combined.

6. Braising Liquid: Pour in the Shaoxing wine, soy sauce, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.

7. Add Greens and Beans: Add the Napa cabbage, pak choi, and cooked kidney or black beans. Simmer for about 5 minutes or until the greens are tender.

8. Final Touches: Stir in the sesame oil and add the fried tofu puffs or tempeh. If needed, add a splash of vinegar to balance the flavors (this step is optional but can enhance the dish).

9. Serve: Transfer the Buddha’s Delight to a large serving bowl. Serve hot over steamed rice or with some crusty bread.

Cultural Significance

This dish isn’t just a fusion of flavors; it’s also a celebration of two rich cultural traditions. The Chinese New Year’s emphasis on renewal and purification meets the vibrant, aromatic spices of Puerto Rico. This Vegan Buddha’s Delight is a perfect example of how different culinary heritages can come together to create something truly special.

Tips and Variations

• TVP Option: If you prefer to use Textured Vegetable Protein (TVP), it is easily available in Puerto Rico and makes a great affordable option. Simply rehydrate it according to package instructions and add it to the dish.
• Bean Alternatives: Beans are an excellent source of protein and can be used instead of TVP or tofu. They add a hearty texture and flavor that complements the other ingredients.
• Sofrito and Adobo: These spice blends are the backbone of Puerto Rican cuisine. Use them liberally to awaken the flavors in your dish.

Enjoy this unique and flavorful Puerto Rican Vegan Buddha’s Delight, a dish that not only satisfies your palate but also connects you to the rich cultural heritage of both China and Puerto Rico.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Spinach and Gungo Pea Soup: A Flavorful Tribute to Island Cuisine

As the cooler months approach, there’s nothing quite like a hearty, comforting bowl of soup to warm the soul. In this recipe, we’re giving a traditional spinach and gungo pea soup a vibrant Puerto Rican vegan twist, infused with the rich flavors and cultural significance of the island.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of indigenous Taíno, Spanish, and African influences. The use of sofrito, sazón, and adobo – the holy trinity of Puerto Rican flavors – adds a depth and authenticity that is unparalleled. In this soup, these elements come together to create a dish that not only tastes amazing but also honors the culinary heritage of Puerto Rico.

Ingredients

• 1 cup dried gungo peas (pigeon peas), soaked overnight and drained
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 3 stalks of celery, sliced
• 3-4 garlic cloves, minced
• 1 cup sofrito (see below for recipe)
• 2 teaspoons sazón (see below for recipe)
• 1 teaspoon adobo (see below for recipe)
• 5 cups vegetable broth
• 1 cup diced tomatoes (crushed or pureed for a smoother texture)
• 1 large sweet potato, peeled and cubed (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Splash of apple cider vinegar (optional, for balancing flavors)

Sofrito, Sazón, and Adobo Recipes

Sofrito

• 1 bunch culantro (recao) or cilantro
• 1 bunch cilantro
• 6-8 ají dulce peppers or bell peppers
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• Blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

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.

Adobo

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional)
• Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Sofrito:

   • Sauté 2-3 tablespoons of sofrito in olive oil until fragrant.

2. Cook the Vegetables:

   • Add the diced onion and sliced celery to the pot and sauté until the vegetables are soft and translucent.
   • Add the minced garlic and cook for another minute.

3. Add the Gungo Peas and Broth:

   • Add the soaked and drained gungo peas, vegetable broth, diced tomatoes, sweet potato (if using), sazón, and adobo to the pot.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes or until the peas are tender.

4. Add Spinach and Season:

   • Stir in the fresh spinach and let it wilt into the soup.
   • Season with salt, black pepper, and a splash of apple cider vinegar if desired to balance the flavors.

5. Serve:

   • Serve hot, garnished with fresh cilantro and a side of crusty bread or rice.

Tips and Variations

• TVP or Beans: If you prefer a heartier soup, you can add textured vegetable protein (TVP) or additional beans like kidney or black beans.

  • TVP is easily available in Puerto Rico and is a very affordable option.

• Meat Alternatives: For those looking for a protein boost, you can add cubed tofu or tempeh towards the end of the cooking time to ensure they stay tender.

• Ground Provisions: Feel free to add other root vegetables like yams, cassava, or plantains to enhance the nutritional density and flavor of the soup.

Conclusion

This Puerto Rican Vegan Spinach and Gungo Pea Soup is more than just a meal; it’s a celebration of the island’s rich culinary heritage. With its aromatic sofrito base, the vibrant color and flavor of sazón, and the bold essence of adobo, this soup is a true reflection of Puerto Rican cuisine. It’s hearty, comforting, and full of the island’s signature flavors – perfect for any time of the year when you need a little warmth and comfort.

Enjoy your delicious and culturally rich Puerto Rican Vegan Spinach and Gungo Pea Soup

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Cauliflower Soup: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully intertwined with modern vegan recipes. Today, we’re going to give the classic creamy cauliflower soup a vibrant Puerto Rican vegan twist, incorporating the iconic trio of Puerto Rican flavors: Sazón, Adobo, and Sofrito.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, and this soup is no exception. The use of Sazón, Adobo, and Sofrito brings the authentic flavors of the island into your kitchen. These spice blends are more than just seasonings; they are the essence of Puerto Rican cooking, passed down through generations.

Ingredients

• Olive Oil: 2 tablespoons
• Cauliflower: 1 large head, destemmed and roughly chopped (or 6-8 cups frozen)
• Yellow Onion: 1 large, roughly chopped
• Garlic: 6 cloves, roughly chopped
• Sofrito: 3 tablespoons (see below for recipe)
• Sazón: 2 teaspoons (see below for recipe)
• Adobo: 1 teaspoon (see below for recipe)
• Raw Cashews: 1 cup
• Cannellini Beans: 2 (15-ounce) cans, drained and rinsed
• Vegetable Broth: 4 cups low-sodium
• Water: 1 cup
• Nutritional Yeast: 5 tablespoons
• Salt and Pepper: To taste
• Fresh Cilantro or Parsley: For garnish
• Lemon Zest and Juice: For serving (optional)
• Red Pepper Flakes: For serving (optional)

Sofrito Recipe

• Culantro (Recao Leaves): 1 bunch
• Cilantro: 1 bunch
• Ají Dulce Peppers: 6-8 (or substitute with cubanelle or bell peppers)
• Onion: 1 large, chopped
• Garlic: 1 head, peeled
• Green Bell Pepper: 1, chopped
• Tomatoes: 2-3 ripe 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.

Sazón and Adobo Recipes

Sazón

• Ground Annatto (Achiote): 1 tablespoon
• Garlic Powder: 1 tablespoon
• Onion Powder: 1 tablespoon
• Dried Oregano: 1 tablespoon
• Ground Cumin: 1 teaspoon
• Ground Coriander: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1 teaspoon

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

Adobo

• Garlic Powder: 2 tablespoons
• Onion Powder: 2 tablespoons
• Dried Oregano: 1 tablespoon
• Salt: 1 tablespoon
• Black Pepper: 1 tablespoon
• Paprika: 1 teaspoon (optional)

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Sauté the Veggies:

   • Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes until softened. Then, add the garlic and cook for another minute, stirring frequently.

2. Add Sofrito:

   • Stir in the Sofrito and cook for 2-3 minutes, allowing the flavors to "awaken."

3. Add Cauliflower and Broth:

   • Add the chopped cauliflower, vegetable broth, water, Sazón, and Adobo to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for 15-20 minutes, or until the cauliflower is tender and soft.

4. Blend the Soup:

   • Remove the saucepan from the heat. Transfer the soup to a high-powered blender in batches, if necessary. Add the raw cashews, cannellini beans, and nutritional yeast. Blend on the highest setting until the soup is velvety smooth and creamy.

5. Season and Serve:

   • Return the soup to the saucepan and heat it gently. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley. For an extra boost of flavor, add a squeeze of lemon juice and a sprinkle of red pepper flakes.

Tips and Variations

• Meat Alternatives: If you want to add some protein to your soup, you can use TVP (textured vegetable protein), which is readily available and affordable in Puerto Rico. Alternatively, you could use tofu or tempeh, but beans like cannellini beans are a great option for added protein and fiber.
• Balancing Flavors: For savory dishes like this soup, a splash of vinegar can help balance the flavors, though it is not necessary here due to the robust flavors of the Sofrito and Sazón.

Conclusion

This Puerto Rican Vegan Cauliflower Soup is more than just a meal; it’s a celebration of the island’s rich culinary heritage. With the vibrant flavors of Sazón, Adobo, and Sofrito, this soup is a true reflection of the heart and soul of Puerto Rican cuisine. Enjoy this creamy, wholesome, and intensely flavorful soup with a crusty loaf of bread or some crunchy roasted chickpeas for a delightful meal that will leave you wanting more.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Shake and Bake "Pork" Chops: A Flavorful Twist

In the vibrant world of Puerto Rican cuisine, flavors are not just about taste; they’re about culture, heritage, and the people who bring these dishes to life. Today, we’re going to give the classic Shake and Bake pork chops a delicious Puerto Rican vegan makeover, using the iconic trio of Puerto Rican flavors: Sazón, Adobo, and Sofrito.

Why This Recipe?

This dish combines the ease and simplicity of Shake and Bake with the bold, savory flavors that make Puerto Rican cooking so beloved. By using plant-based ingredients, we make this recipe accessible to everyone while maintaining the authentic flavors that are the heart and soul of Puerto Rican cuisine.

Ingredients

For the "Pork" Chops

• 6 slices of extra-firm tofu, tempeh, or seitan (cut into chop-like shapes)
  • Note: TVP (Textured Vegetable Protein) is also a great option, especially in Puerto Rico where it’s easily available and very affordable.
• 1/4 cup olive oil

For the Puerto Rican Spice Blend

• 2 cups plain bread crumbs
• 1 tablespoon olive oil
• 1 tablespoon Puerto Rican Sazón (see below for recipe)
• 1 teaspoon Puerto Rican Adobo (see below for recipe)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Puerto Rican Sazón Recipe

• 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

Puerto Rican Adobo Recipe

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon paprika (optional, for color)

Instructions

Prepare the Sazón and Adobo

• Combine all the ingredients for the Sazón in a bowl and mix well. Store in an airtight container for up to 3 months.
• Mix all the ingredients for the Adobo thoroughly. Store in a sealed container for up to 6 months.

Prepare the Spice Blend

• In a large bowl or ziplock bag, combine the bread crumbs, olive oil, Sazón, Adobo, garlic powder, onion powder, salt, black pepper, and dried oregano. Mix or shake until well combined.

Season the "Pork" Chops

• Place one slice of tofu, tempeh, or seitan into the bowl or ziplock bag with the spice blend. Coat the "pork" chop evenly, then transfer it to a greased sheet pan. Repeat with the remaining slices.

Add an Extra Layer of Flavor (Optional)

• For an added depth of flavor, sauté 2-3 tablespoons of Sofrito in a little olive oil before adding the "pork" chops to the pan. This will "awaken" the flavors and add a rich aromatic base to your dish.

Bake the "Pork" Chops

• Preheat your oven to 425°F. Grease the sheet pan with nonstick spray if not already done.
• Bake the "pork" chops for 20-25 minutes, or until they are golden brown and crispy on the outside.

A Healthier Tip

• For a healthier and more balanced flavor, consider adding a splash of apple cider vinegar or white vinegar to the glaze if you choose to add one after baking. This not only enhances the flavor but also provides additional health benefits.

Serve and Enjoy

Transfer the baked "pork" chops to a serving platter and garnish with fresh cilantro or scallions. Serve immediately with your favorite sides, such as rice, beans, or roasted vegetables.

Cultural Significance

Puerto Rican cuisine is a vibrant tapestry of flavors influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sazón, Adobo, and Sofrito—known as the “Puerto Rican trifecta”—adds depth and authenticity to any dish. These blends not only enhance the flavors but also evoke a sense of community and heritage.

In this recipe, the Adobo blend enhances and tenderizes the plant-based proteins, giving them a bold, savory flavor reminiscent of traditional Puerto Rican grilled proteins. The Sazón adds a golden-red color and depth to the dish, while the optional Sofrito provides a rich aromatic base that ties everything together.

Tips and Variations

• Alternative Proteins: If you prefer other plant-based options, you can use TVP, tempeh, or seitan. However, beans such as chickpeas or black beans can also be a delicious alternative to traditional "pork" chops.
• Balancing Flavors: For added health benefits and to balance the flavors, a splash of vinegar can be mixed into any glaze or sauce you might add.
• Using Sofrito: If you want to add an extra layer of flavor, sauté Sofrito in oil before adding the "pork" chops. This will “awaken” the flavors and add a rich aromatic base to your dish.

Enjoy your delicious Puerto Rican Vegan Shake and Bake "Pork" Chops, a dish that blends the best of both worlds in a flavorful and culturally rich way. ¡Buen provecho

1. Vegan Boricua Pantry Essentials