Author: Sofrito

Puerto Rican Vegan Jorim: A Braised Delight

In the heart of Puerto Rican cuisine, there are dishes that embody the vibrant flavors and rich cultural heritage of the island. One such dish, inspired by traditional braising techniques, is the Vegan Jorim. This recipe takes the classic concept of a soy-braised dish and infuses it with the bold, aromatic flavors of Puerto Rico, making it a perfect addition to any vegan table.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito—known as the "Puerto Rican trifecta"—is central to creating authentic flavors. These spice blends and aromatic bases are not just ingredients; they are a connection to the island’s history and people.

Ingredients

For the Braising Liquid:

• 2 cups vegetable broth
• 1 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons olive oil
• 2 tablespoons Sofrito (see below for recipe)
• 1 teaspoon Sazón (see below for recipe)
• 1 teaspoon Adobo (see below for recipe)
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• A splash of vinegar (for balance and health benefits)

For the Protein:

• 1 cup TVP (Textured Vegetable Protein), rehydrated and drained (easily available and affordable in Puerto Rico)
  • Alternatively, you can use extra-firm tofu or tempeh, cut into bite-sized pieces.

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
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

For the 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

For the Adobo:

• 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)

Instructions

Prepare the Sofrito:

Roughly chop all the Sofrito ingredients and blend them in a food processor until smooth. You can add a bit of olive oil if needed. Freeze any excess in ice cube trays for future use.

Prepare the Sazón and Adobo:

Combine the ingredients for Sazón and Adobo in separate bowls and mix thoroughly. Store them in airtight containers.

Cook the TVP or Protein:

If using TVP, rehydrate it according to package instructions and drain well. If using tofu or tempeh, cut it into bite-sized pieces.

Rub the TVP or protein generously with Adobo, making sure to coat evenly. Let it marinate for at least 30 minutes.

Make the Braising Liquid:

In a large pot, heat the olive oil over medium heat. Add the Sofrito and cook, stirring occasionally, until it starts to caramelize and release its aromas (about 6 minutes).

Add the garlic, ginger, bay leaf, oregano, Sazón, and Adobo to the pot. Cook for another minute, stirring constantly.

Pour in the vegetable broth, soy sauce, and tomato paste. Stir well to combine and bring the mixture to a boil.

Braise the Protein:

Add the marinated TVP or protein to the braising liquid. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the protein is tender and the liquid has thickened slightly.

Season with salt, black pepper, and a splash of vinegar to balance the flavors.

Serve

Serve the Vegan Jorim hot, garnished with fresh cilantro or culantro. This dish pairs beautifully with steamed rice, roasted vegetables, or a side of mofongo.

Tips and Variations

• For added depth, you can add some diced carrots, potatoes, or yuca to the braising liquid.
• If you prefer beans over TVP, you can use kidney beans or chickpeas, which will absorb the flavors beautifully.
• Always sauté the Sofrito in oil before adding other ingredients to "awaken" its flavors.

This Vegan Jorim is more than just a meal; it’s a celebration of Puerto Rican flavors and traditions, adapted to fit a modern, plant-based lifestyle. Enjoy the rich, aromatic taste of this braised delight and let the vibrant spirit of Puerto Rico come alive in your kitchen.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Coquito: A Holiday Delight

As the holiday season approaches, the warmth and joy of Puerto Rican traditions come alive, and one of the most beloved drinks of the season is Coquito. This creamy, sweet, and spicy beverage is a staple at every Puerto Rican gathering, and now, you can enjoy it in a delicious vegan version.

The Cultural Significance of Coquito

Coquito, which translates to "little coconut," is more than just a drink; it’s a symbol of family, friendship, and celebration. It’s often served chilled, garnished with a sprinkle of cinnamon, and shared among loved ones during the holidays. The rich flavors of coconut, spices, and rum (optional) make it a perfect treat to warm your heart and soul.

Vegan Coquito Recipe

To make this vegan Coquito, you’ll need the following ingredients:

Ingredients:

• 1 can of full-fat coconut milk (13.5 oz)
• 1 can of sweetened condensed coconut milk (11.6 oz)
• 1 can of evaporated coconut milk (12 oz)
• 1 can of unsweetened coconut cream (13.5 oz)
• ½ cup of almond milk or other non-dairy milk
• 1 teaspoon of vanilla extract
• ½ teaspoon of ground cinnamon
• ¼ teaspoon of ground nutmeg (optional)
• 1 inch piece of a cinnamon stick
• 1-2 cups of white rum, dark rum, or spiced rum (optional)
• A pinch of salt

Instructions:

1. Blend the Magic: In a large blender, combine the full-fat coconut milk, sweetened condensed coconut milk, evaporated coconut milk, unsweetened coconut cream, almond milk, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt. Blend on high speed until the mixture is smooth and creamy.

2. Add the Rum (Optional): If you’re including rum, add it to the blender and blend until well combined.

3. Chill and Serve: Pour the Coquito into a sealed glass bottle or jug and refrigerate for at least 4 hours or overnight. Before serving, give it a good shake or stir. If the Coquito is too thick, you can thin it out with a couple of tablespoons of almond milk.

4. Garnish with Love: Serve the Coquito in glasses with a sprinkle of ground cinnamon and a cinnamon stick garnish.

Tips and Variations

• Non-Rum Version: If you prefer not to use rum, you can add an extra ½ cup of sweetened condensed coconut milk to balance the sweetness.

• Spice It Up: Feel free to adjust the amount of cinnamon and nutmeg to your taste. These spices add a warm and comforting flavor that’s perfect for the holidays.

Enjoying Coquito with Traditional Puerto Rican Dishes

While Coquito is a delightful drink on its own, it pairs beautifully with traditional Puerto Rican dishes. Here are a few vegan options to complement your holiday feast:

• Arroz con Gandules (Rice with Pigeon Peas): Use saffron-infused vegetable broth and add some smoked paprika for a rich flavor. This dish is a staple and can be easily made vegan by substituting chicken with beans or tofu.

• Pernil (Roasted Pork): For a vegan version, consider using marinated portobello mushrooms or jackfruit, seasoned with a blend of garlic, oregano, and smoked paprika.

• Pasteles: These traditional tamales can be made vegan by using a filling of sautéed vegetables, beans, or tofu, wrapped in plantain leaves.

Celebrating with Coquito

As you sip on this creamy, sweet, and spicy Coquito, remember the joy and love that goes into every bottle. It’s a drink that brings people together, filling hearts with warmth and homes with the vibrant flavors of Puerto Rico. So go ahead, share a glass with your loved ones, and let the festive spirit of Coquito fill your holiday season with delight and cheer. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Braised "Chicken" – A Delicious Twist on a Classic

In the heart of Puerto Rican cuisine, there are dishes that embody the rich flavors and cultural heritage of the island. One such dish, traditionally known as "Pollo al Jorim" or braised chicken, can be beautifully adapted to a vegan version that retains all the vibrant flavors and authenticity of its original counterpart.

The Magic of Puerto Rican Flavors

Before we dive into the recipe, let’s talk about the trio of Puerto Rican flavor: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and are essential for achieving that authentic taste.

• Sazón: A spice mix that adds a golden-red color and depth to dishes, made with annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
• Adobo: A versatile dry rub that enhances and tenderizes proteins with bold, savory flavor, composed of garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
• Sofrito: A fresh herb-and-vegetable blend used as a cooking base, typically including culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.

Vegan Puerto Rican Braised "Chicken"

Ingredients:

• 1 block of extra-firm tofu or tempeh, cut into bite-sized pieces (TVP is also a great option and is easily available in Puerto Rico)
• 2 tablespoons of olive oil
• 2 tablespoons of Sofrito (see below for homemade Sofrito recipe)
• 1 teaspoon of Adobo
• 1 teaspoon of Sazón
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 cup of diced tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of smoked paprika (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Homemade Sofrito Recipe:

• 1 bunch of culantro (recao leaves)
• 1 bunch of cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head of 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. Prepare the Sofrito: If using frozen Sofrito, thaw it first. If making fresh, blend all the ingredients in a food processor until smooth.

2. Marinate the Tofu/Tempeh: Rub the tofu or tempeh pieces generously with Adobo and let it marinate for at least 30 minutes.

3. Sauté the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

4. Add the Sofrito: Sauté the Sofrito in the oil for about 2-3 minutes, stirring frequently, to "awaken" the flavors.

5. Add the Marinated Tofu/Tempeh: Add the marinated tofu or tempeh to the pot and cook until it starts to brown on all sides.

6. Add the Broth and Spices: Pour in the vegetable broth, diced tomatoes, tomato paste, smoked paprika (if using), Sazón, salt, and black pepper. Stir well to combine.

7. Braise the Mixture: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the "chicken" is tender and the sauce has thickened.

8. Balance the Flavors: Just before serving, add a splash of vinegar to balance the flavors and enhance the overall taste.

9. Serve: Garnish with fresh cilantro and serve over rice, with mofongo, or alongside your favorite Puerto Rican sides.

Cultural Significance and Vibrant Flavors

This vegan version of braised "chicken" captures the essence of Puerto Rican cuisine with its rich, aromatic flavors. The Sofrito provides a deep, herbal base, while the Adobo and Sazón add a bold, savory taste. This dish is not just a meal; it’s a celebration of the island’s culinary heritage and the blend of cultures that make Puerto Rican food so unique.

Tips and Variations

• Use Beans as an Alternative: If you prefer, you can substitute the tofu or tempeh with cooked beans like chickpeas or black beans for a heartier, plant-based option.
• TVP Availability: TVP (Textured Vegetable Protein) is a very affordable and easily available option in Puerto Rico, making it a great alternative to tofu or tempeh.
• Adjust Spices: Feel free to adjust the amount of Adobo and Sazón to your taste. These blends are versatile and can be used in various dishes to add that authentic Puerto Rican flavor.

Enjoy this delicious vegan twist on a classic Puerto Rican dish, and let the flavors transport you to the vibrant culture of the island.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Vinagreta Salad: A Flavorful and Vibrant Dish

When it comes to Puerto Rican cuisine, the Vinagreta Salad, or "Ensalada de Vinagreta," is a staple that combines the freshness of vegetables with the zing of a tangy dressing. Here’s how you can create a delicious vegan version of this beloved dish, infused with the vibrant flavors and cultural richness of Puerto Rico.

Ingredients

For the Salad:

• 2 large tomatoes, diced
• 1 large red onion, thinly sliced
• 2 large cucumbers, peeled and thinly sliced
• 1 large red bell pepper, seeds and ribs removed, thinly sliced
• 1 large avocado, diced (optional)
• 1 cup of cooked and cooled chickpeas or black beans (for added protein)
• Fresh cilantro, chopped (for garnish)

For the Dressing:

• 1/2 cup olive oil
• 1/4 cup white vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Salad:

   • In a large bowl, combine the diced tomatoes, sliced red onion, cucumbers, and red bell pepper.
   • If using avocado, gently fold it into the salad to avoid mashing.

2. Add Protein:

   • Mix in the cooked chickpeas or black beans. These not only add protein but also a delightful texture.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, white vinegar, minced garlic, and dried oregano.
   • Season with salt and pepper to taste.

4. Combine and Serve:

   • Pour the dressing over the salad and toss gently to ensure everything is well coated.
   • Garnish with chopped fresh cilantro.

Tips and Variations

• Balance of Flavors: The splash of white vinegar in the dressing not only adds a tangy flavor but also helps balance the sweetness of the tomatoes and the richness of the avocado.
• Protein Options: If you prefer a different protein source, you can use TVP (textured vegetable protein), which is easily available and very affordable in Puerto Rico. However, beans are generally a better choice for salads due to their natural flavor and texture.
• Cultural Significance: The Vinagreta Salad is a common side dish in many Puerto Rican meals, often served alongside rice, beans, and grilled or stewed meats. In this vegan version, it retains its traditional essence while catering to plant-based dietary preferences.

The Heart of Puerto Rican Cuisine

Puerto Rican cuisine is known for its bold flavors and hearty dishes, often influenced by Spanish, African, and indigenous Taino traditions. The Vinagreta Salad is a simple yet flavorful representation of this rich culinary heritage. By using fresh, locally available ingredients and a zesty dressing, you can bring a piece of Puerto Rico to your table.

Enjoy your delicious and refreshing Puerto Rican Vegan Vinagreta Salad, a dish that celebrates the vibrant flavors and cultural significance of this beautiful island.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan "Pollo" Lettuce Wraps: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, colors, and traditions. Today, we’re going to infuse these vibrant elements into a delicious and easy-to-make vegan dish: the Puerto Rican Vegan "Pollo" Lettuce Wraps. This recipe is a perfect blend of traditional Puerto Rican flavors and modern vegan cuisine, making it a must-try for anyone looking to spice up their meal routine.

The Cultural Significance

Puerto Rican cuisine is a beautiful melting pot of Taíno, Spanish, and African influences. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, each bringing its unique flavor profile to the table. In this recipe, we’ll be using these traditional spice blends to create an authentic and mouth-watering vegan dish.

Ingredients

For the "Pollo"

• 1 cup TVP (Textured Vegetable Protein) – Easily available and affordable in Puerto Rico
  • Alternatively, you can use extra-firm tofu or tempeh, cut into small pieces
• 2 tbsp olive oil
• 2 tsp Adobo (see below for homemade Adobo recipe)
• 1 tsp Sazón (see below for homemade Sazón recipe)
• 1/4 cup Sofrito (see below for homemade Sofrito recipe)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Juice of 1 lime
• Salt and pepper to taste

For the Adobo

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

For the 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

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
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

For the Lettuce Wraps

• Large lettuce leaves (such as romaine or butter lettuce)
• Chopped tomatoes
• Sliced avocado
• Sliced red onions
• Fresh cilantro leaves

Instructions

Prepare the Sofrito

Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. Blend these ingredients in a food processor until smooth. You can add a bit of olive oil if needed to help blend. Freeze the Sofrito in ice cube trays for long-term use.

Prepare the Adobo and Sazón

Mix the ingredients for the Adobo and Sazón in separate bowls. Store them in airtight containers for up to 6 months.

Cook the "Pollo"

1. Rehydrate the TVP: Soak the TVP in water for about 10 minutes, then drain and wring it out with a towel.
2. Marinate the TVP: In a large bowl, mix the rehydrated TVP with olive oil, Adobo, Sazón, and Sofrito. Let it marinate for at least 30 minutes.
3. Sauté the TVP: Heat a large pan with a bit of olive oil over medium-high heat. Add the marinated TVP and sauté until it’s lightly browned and crispy.
4. Add Fresh Herbs: Stir in chopped cilantro and mint. Squeeze the lime juice over the "pollo" and season with salt and pepper to taste.

Assemble the Lettuce Wraps

1. Prepare the Lettuce Leaves: Wash and dry large lettuce leaves.
2. Add the Fillings: Place a generous portion of the "pollo" onto each lettuce leaf. Top with chopped tomatoes, sliced avocado, sliced red onions, and a sprinkle of fresh cilantro.
3. Serve and Enjoy: Serve immediately and enjoy the burst of flavors in each bite.

Tips and Variations

• Balance the Flavors: For an extra layer of flavor, add a splash of vinegar to the "pollo" while it’s sautéing. This will help balance the savory flavors and add a touch of acidity.
• Customize Your Wrap: Feel free to add other toppings like sliced bell peppers, diced mango, or a dollop of vegan mayo to make the wrap even more delicious.
• Make it a Meal: Serve the lettuce wraps with a side of steamed rice or roasted vegetables for a complete and satisfying meal.

Conclusion

The Puerto Rican Vegan "Pollo" Lettuce Wraps are a testament to the rich culinary heritage of Puerto Rico, blended seamlessly with the modern appeal of vegan cuisine. With the trio of Sazón, Adobo, and Sofrito at its core, this dish is not only delicious but also deeply rooted in tradition. Whether you’re a vegan looking for new flavors or simply someone who appreciates the vibrant culture of Puerto Rico, this recipe is sure to become a favorite in your kitchen. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Walnut "Shrimp" – A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re going to give a classic recipe a delicious vegan makeover, incorporating the essence of Puerto Rican cuisine.

What is This Dish?

This recipe is inspired by the popular "honey walnut shrimp" but with a Puerto Rican vegan twist. We’ll substitute the shrimp with a plant-based alternative, infuse it with the bold flavors of Puerto Rican spices, and add a crunchy walnut coating.

Ingredients

For the "Shrimp":

• 1 cup extra-firm tofu, drained and cut into bite-sized pieces
  • Alternatively, you can use tempeh or textured vegetable protein (TVP), which is easily available and affordable in Puerto Rico.
• 2 tbsp Puerto Rican Adobo (see below for recipe)
• 1 tsp Puerto Rican Sazón (see below for recipe)
• 1 tsp smoked paprika (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

For the Walnut Coating:

• 1 cup walnuts
• 1/2 cup panko breadcrumbs
• 1 tsp Puerto Rican Sazón
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp Puerto Rican Sofrito (see below for recipe)
• A splash of vinegar (to balance flavors)

Instructions

Prepare the "Shrimp":

1. Marinate the Tofu: In a bowl, mix together the Adobo, Sazón, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the tofu pieces and marinate for at least 30 minutes.

Prepare the Walnut Coating:

1. Blend the Walnuts: In a food processor, blend the walnuts until they are coarsely ground.
2. Mix with Breadcrumbs: In a bowl, combine the ground walnuts, panko breadcrumbs, Sazón, garlic powder, onion powder, salt, and pepper.

Cook the "Shrimp":

1. Coat the Tofu: Remove the tofu from the marinade and coat each piece with the walnut mixture, pressing gently to adhere.
2. Pan-Fry: Heat the olive oil in a large skillet over medium-high heat. Add the coated tofu pieces and cook until golden brown on all sides, about 5-7 minutes per side.

Prepare the Sauce:

1. Sauté the Garlic and Ginger: In the same skillet, reduce the heat to medium and sauté the garlic and ginger until fragrant.
2. Add Sofrito and Soy Sauce: Add the Sofrito and cook for 1 minute, stirring constantly. Then add the soy sauce, maple syrup, and a splash of vinegar. Stir well to combine.
3. Simmer the Sauce: Bring the sauce to a simmer and let it cook for about 5 minutes, or until it thickens slightly.

Combine and Serve:

1. Toss with Sauce: Add the cooked tofu back into the skillet with the sauce and toss to coat evenly.
2. Serve: Serve the Vegan Puerto Rican Walnut "Shrimp" hot, garnished with fresh cilantro or scallions if desired.

Puerto Rican Spice Blends

Adobo

• 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 in a bowl and store in a sealed container.

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.

Sofrito

• 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.

Cultural Significance and Vibrant Flavors

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Adobo, Sazón, and Sofrito in this recipe honors these cultural roots.

• Adobo enhances the tofu with bold, savory flavors, reminiscent of traditional grilled meats.
• Sazón adds a vibrant golden-red color and depth to the dish, a staple in many Puerto Rican recipes.
• Sofrito forms the aromatic base of the sauce, bringing together the fresh flavors of local peppers, herbs, and vegetables.

This Vegan Puerto Rican Walnut "Shrimp" is not only a delicious plant-based alternative but also a celebration of the rich culinary heritage of Puerto Rico. Each bite is a testament to the island’s vibrant flavors and cultural significance.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Shami Kebab: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re giving the classic Shami Kebab a Puerto Rican vegan twist, infusing it with the island’s iconic spice blends and fresh ingredients.

Ingredients

• 1 cup cooked chickpeas
• 1/2 cup cooked black beans (or TVP, which is easily available and affordable in Puerto Rico)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Sofrito (see below for recipe)
• 1 teaspoon Sazón
• 1 teaspoon Adobo
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro
• Salt and black pepper to taste
• 1 tablespoon breadcrumbs (gluten-free if needed)
• A splash of vinegar (for balancing flavors)

Sofrito Recipe (Aromatic Base)

For this recipe, you’ll need a small batch of Sofrito. Here’s how to make it:

• 1/4 bunch culantro (recao leaves)
• 1/4 bunch cilantro
• 2 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1/2 large onion, chopped
• 1 clove garlic, peeled
• 1/2 green bell pepper, chopped

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed.

Instructions

1. Prepare the Sofrito:

   • Sauté 2 tablespoons of Sofrito in olive oil to “awaken” the flavors. This step is crucial for bringing out the aromatic base of your dish.

2. Mix the Kebab Ingredients:

   • In a large bowl, combine the cooked chickpeas, black beans (or TVP), chopped onion, bell pepper, garlic, sautéed Sofrito, Sazón, Adobo, salt, and black pepper. Mix well until all the ingredients are fully incorporated.

3. Add Binding Agents:

   • Add the breadcrumbs and mix until the mixture holds together. If it’s too dry, you can add a little more Sofrito or a splash of water.

4. Shape the Kebabs:

   • Using your hands, shape the mixture into small patties or kebabs. You should end up with around 8-10 kebabs.

5. Cook the Kebabs:

   • Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of olive oil and cook the kebabs until they are golden brown and crispy on both sides, about 4-5 minutes per side.

6. Season and Serve:

   • Once cooked, season with a bit more Sazón if desired and a splash of vinegar to balance the flavors.
   • Serve the kebabs hot with your favorite sides, such as vegan mofongo, arroz con gandules, or a fresh salad.

Cultural Significance and Flavor Profile

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sofrito, Sazón, and Adobo in this recipe honors these roots, adding a depth and authenticity that is quintessentially Puerto Rican.

• Sofrito forms the aromatic base, bringing together the freshness of herbs and the sweetness of peppers.
• Sazón adds a vibrant, earthy flavor with its annatto and spices.
• Adobo enhances the dish with its bold, savory notes.

This vegan Shami Kebab is not just a delicious meal; it’s a celebration of Puerto Rico’s rich culinary heritage, adapted to fit a modern, plant-based lifestyle. Enjoy the vibrant flavors and the cultural significance that comes with every bite.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican-Style BBQ "Chicken" – A Delicious Twist on a Classic

In the vibrant world of Puerto Rican cuisine, flavors are as rich as the island’s history. Today, we’re going to give a traditional Korean BBQ chicken recipe a stunning Puerto Rican vegan makeover, blending the best of both worlds to create a dish that’s both authentic and innovative.

The Magic of Puerto Rican Flavors

Before we dive into the recipe, let’s talk about the trio of flavors that make Puerto Rican cuisine so unique: Sazón, Adobo, and Sofrito. These blends are the heart and soul of the island’s cooking, each with its own history and purpose.

• Sazón: This spice mix, with its distinctive annatto for color and flavor, adds a golden-red hue and depth to dishes like rice, stews, and proteins.
• Adobo: A versatile dry rub that enhances and tenderizes proteins with bold, savory flavors. It’s perfect for grilled or roasted proteins and vegetables.
• Sofrito: A fresh herb-and-vegetable blend that forms the aromatic base of countless dishes, from rice to beans and stews.

Vegan Puerto Rican-Style BBQ "Chicken"

Ingredients:

• 1 block of extra-firm tofu or tempeh, drained and cut into thin strips
  • Note: TVP (Textured Vegetable Protein) is also a great option and is easily available and affordable in Puerto Rico.
• 1/4 cup of Sofrito (see below for recipe)
• 2 tbsp of Adobo (see below for recipe)
• 1 tsp of Sazón (see below for recipe)
• 1/4 cup of BBQ sauce (make sure it’s vegan)
• 2 tbsp of olive oil
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 cup of mixed bell peppers, sliced
• A splash of vinegar (to balance flavors)
• Salt and pepper to taste
• Fresh cilantro for garnish

Sofrito Recipe:

• 1 bunch of culantro (recao leaves)
• 1 bunch of cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head of 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.

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)

Mix all ingredients thoroughly and store in a sealed container.

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 Tofu or Tempeh:

   • Rub the tofu or tempeh strips generously with Adobo, making sure they are well coated. Let it marinate for at least 30 minutes.

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.

3. Add Aromatics:

   • Add the sliced onion and minced garlic to the skillet. Cook until the onion is translucent.

4. Add the Bell Peppers:

   • Add the mixed bell peppers and cook until they start to soften.

5. Cook the Tofu or Tempeh:

   • Add the marinated tofu or tempeh to the skillet. Cook until it is golden brown on all sides.

6. Add BBQ Sauce and Sazón:

   • Pour in the BBQ sauce and sprinkle 1 teaspoon of Sazón over the tofu or tempeh. Stir well to combine.

7. Finish with a Splash of Vinegar:

   • Add a splash of vinegar to balance the flavors and enhance the dish.

8. Season and Serve:

   • Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.

Cultural Significance and Vibrant Flavors

This dish is more than just a meal; it’s a celebration of the rich cultural heritage of Puerto Rico. The Sofrito adds a depth of flavor that connects us to the island’s Taíno, Spanish, and African roots. The Adobo enhances the protein with bold, savory flavors that are quintessentially Puerto Rican. And the Sazón gives it that distinctive golden-red hue and earthy flavor that makes every bite feel like a taste of home.

Whether you’re a native Puerto Rican or just a lover of vibrant flavors, this Vegan Puerto Rican-Style BBQ "Chicken" is sure to delight your senses and leave you wanting more. So go ahead, take a culinary journey to the heart of Puerto Rico, and savor the magic of its flavors.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Ensalada de Coditos: A Flavorful and Vibrant Macaroni Salad

When it comes to Puerto Rican cuisine, few dishes embody the island’s vibrant culture and flavors as beautifully as the Ensalada de Coditos, or macaroni salad. This classic side dish is a staple at family gatherings, BBQs, and potlucks, and now, we’re giving it a delicious vegan twist.

The Cultural Significance

Ensalada de Coditos is more than just a macaroni salad; it’s a reflection of Puerto Rico’s rich culinary heritage. The dish is often served alongside grilled meats, fresh vegetables, and other traditional sides, making it a central part of many family celebrations. By adapting this recipe to be vegan, we’re ensuring that everyone can enjoy this beloved dish, regardless of their dietary preferences.

Ingredients

• Macaroni: 2 cups dried elbow macaroni
• Vegetables:
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cup diced red onion
  • 1 cup diced tomatoes
  • 1 cup cooked and diced black beans (or pinto beans for a different flavor)
  • 1/2 cup chopped pimento stuffed green olives
  • 1/2 cup grated carrot
• Dressing:
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon olive juice
  • 1 teaspoon white vinegar (for a balanced flavor)
  • Adobo Seasoning Blend (see below)
• 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

Instructions

1. Cook the Macaroni: Boil 8 cups of water and add a splash of olive oil and a pinch of Adobo Seasoning Blend to the water for extra flavor. Cook the macaroni according to the package instructions until it’s al dente. Drain and set aside to cool.

2. Prepare the Vegetables: Dice all the vegetables and set them aside. For the black beans, you can use canned beans or cook dried beans according to your preference.

3. Make the Dressing: In a large bowl, mix together the vegan mayonnaise, mustard, olive juice, and white vinegar. Add the Adobo Seasoning Blend and mix well.

4. Combine the Salad: Once the macaroni is cool, add it to the bowl with the dressing. Mix in the diced vegetables, black beans, and chopped olives.

5. Season to Taste: Add more Adobo Seasoning Blend if needed, and a pinch of salt and pepper to taste.

6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld together beautifully.

Tips for Making it Extra Special

• Add Flavor to the Pasta Water: Instead of using plain salt, add chicken bouillon or vegetable broth to the pasta water for an extra boost of flavor.
• Colorful Bell Peppers: Use a mix of red, green, and yellow bell peppers to add more color and vibrancy to the salad.
• Make Ahead: This salad tastes even better on the second day, making it perfect for preparing ahead of a special event.

Why This Recipe Works

Using black beans as a protein source not only keeps the dish vegan but also adds a rich, earthy flavor that complements the vegetables and pasta perfectly. The Adobo Seasoning Blend brings a traditional Puerto Rican flavor profile that enhances the overall taste without overpowering it. A splash of white vinegar balances the creaminess of the mayonnaise, ensuring the salad stays fresh and tangy.

TVP: A Great Alternative

If you prefer a different texture, Textured Vegetable Protein (TVP) is a great option. TVP is widely available in Puerto Rico and is very affordable. Simply rehydrate the TVP according to the package instructions and add it to the salad in place of the black beans.

With this vegan version of Ensalada de Coditos, you can enjoy the authentic flavors of Puerto Rico while adhering to a plant-based diet. This dish is perfect for family gatherings, potlucks, or any occasion where you want to share a piece of Puerto Rican culture with your loved ones. So go ahead, give it a try, and let the vibrant flavors of this macaroni salad bring joy to your table

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Caramelized Carrot and Plantain Salad: A Flavorful Twist

In the vibrant culinary landscape of Puerto Rico, flavors are not just about taste, but about culture, history, and community. Today, we’re going to give a classic salad a Puerto Rican vegan twist, blending the traditional with the modern and the delicious.

Ingredients

• Carrots: 4 large carrots, peeled and sliced into 1/4-inch thick rounds
• Plantains: 2 ripe plantains, sliced into 1/4-inch thick rounds
• Sofrito: 2 tablespoons (see below for homemade Sofrito recipe)
• Adobo: 1 teaspoon (see below for homemade Adobo recipe)
• Olive Oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Cilantro: 1/4 cup, chopped
• Lime Juice: 2 tablespoons
• Salt and Pepper: To taste
• Optional: TVP or Black Beans for added protein

Homemade Sofrito Recipe

For an authentic Puerto Rican flavor, making your own Sofrito is a must.

• Culantro (Recao): 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 (optional)

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

Homemade Adobo Recipe

Adobo is a simple yet powerful seasoning.

• 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

Caramelize the Carrots and Plantains

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Carrots and Plantains: Place the carrot and plantain slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with Adobo.
3. Roast: Roast in the oven for about 30-40 minutes, or until they are caramelized and tender. Flip them halfway through.

Prepare the Sofrito Base

1. Sauté Sofrito: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of Sofrito and sauté for about 2-3 minutes, stirring frequently, until the flavors are "awakened."

Assemble the Salad

1. Combine Ingredients: In a large bowl, combine the roasted carrots and plantains, sautéed Sofrito, minced garlic, and chopped cilantro.
2. Season: Squeeze the lime juice over the salad and season with salt and pepper to taste.
3. Optional Protein: If you want to add some protein, you can include cooked TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, or black beans.

Final Touches

1. Balance Flavors: For a savory dish like this, a splash of vinegar can help balance the flavors and add a touch of health benefits.
2. Serve: Serve the salad warm or at room temperature, garnished with additional cilantro if desired.

Cultural Significance and Vibrant Flavors

This salad is more than just a meal; it’s a celebration of Puerto Rican culture. The Sofrito, with its blend of local peppers, herbs, and garlic, forms the aromatic base that ties many Puerto Rican dishes together. The Adobo adds a bold, savory flavor that enhances the natural sweetness of the carrots and plantains.

By using plantains, a staple in Puerto Rican cuisine, we honor the island’s culinary heritage while making it accessible and delicious for a vegan diet. This dish is perfect for any occasion, whether it’s a family gathering or a simple weeknight meal.

Conclusion

In this Puerto Rican Vegan Caramelized Carrot and Plantain Salad, we’ve managed to blend traditional flavors with modern vegan twists, creating a dish that is both authentic and innovative. This salad is a testament to the rich culinary history of Puerto Rico and the versatility of vegan cooking. So go ahead, take a bite, and let the vibrant flavors of the island transport you to a world of deliciousness and culture.

1. Vegan Boricua Pantry Essentials