Author: Sofrito

Puerto Rican Vegan Dinner Rolls: A Flavorful Twist on a Classic

When it comes to Puerto Rican cuisine, the blend of vibrant flavors and rich cultural heritage is unmistakable. To give the traditional dinner roll a delicious Puerto Rican vegan twist, we’re incorporating some of the island’s iconic spice blends and aromatic bases. Here’s how you can create these mouthwatering, culturally significant rolls.

Ingredients

• 1 cup warm plant milk (such as soy or almond milk)
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup softened vegan butter
• 2 tablespoons Puerto Rican Sazón (see below for recipe)
• 1 tablespoon Puerto Rican Sofrito (see below for recipe)
• Optional: Chopped fresh cilantro for garnish

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

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

Puerto Rican Sofrito Recipe

• 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. Freeze in ice cube trays for long-term use.

Instructions

Activate the Yeast

In a large bowl, combine the warm plant milk, sugar, and yeast. Let it sit for a few minutes until it becomes foamy. If it doesn’t get foamy, start again with new yeast.

Mix the Dough

Add the softened vegan butter, 4 cups of flour, salt, 2 tablespoons of Sazón, and 1 tablespoon of Sofrito to the bowl. Mix either by hand or in a stand mixer until the flour is all incorporated. Add more flour, 1/2 cup at a time, until a ball of dough is formed that is slightly sticky and soft.

First Rise

Transfer the dough to a lightly greased bowl, cover with a towel, and place in a warm place to rise for about 1.5 to 2 hours, or until it doubles in size.

Shape the Rolls

Gently punch down the dough and pat it down into a rectangle on a lightly floured surface. Cut the dough into 4 long strips, then cut each strip into 6 pieces. You should end up with 24 rolls. To make them smooth on top, pull the seams downward and place the less-smooth side down.

Second Rise

Cover the rolls again with the towel and let them rise for another 45 minutes to an hour.

Bake

Preheat the oven to 375 degrees F. Remove the towel and bake the rolls for 12-15 minutes, until golden brown on top and done in the middle. If the top gets too brown, cover lightly with a piece of foil.

Finish

Remove the rolls from the oven and immediately brush them with melted vegan butter. For an extra burst of flavor, you can add a splash of vinegar to balance the savory notes, though this is optional.

Serving Suggestions

• Serve these rolls warm, garnished with chopped fresh cilantro if desired.
• They pair perfectly with a hearty vegan stew or as a side to your favorite Puerto Rican dishes like arroz con gandules or habichuelas guisadas.
• For a filling meal, consider serving them alongside TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, or with beans for a protein-rich option.

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, Sofrito, and Adobo in cooking reflects this rich cultural heritage. These spice blends and aromatic bases are not just ingredients; they are the heart and soul of Puerto Rican cooking.

By incorporating these elements into your vegan dinner rolls, you’re not only creating a delicious dish but also honoring the culinary traditions of Puerto Rico. These rolls are perfect for any occasion, whether it’s a family gathering or a festive holiday meal, and they will surely become a staple in your kitchen. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Pesto Pasta: 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 adapted to vegan dishes. Here, we’re going to transform a classic pesto pasta recipe into a vibrant, plant-based delight infused with the essence of Puerto Rico.

Ingredients

• Pesto:

  • 1 cup fresh cilantro
  • 1 cup fresh basil
  • 1/2 cup fresh parsley
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • Salt and pepper to taste
  • 1 teaspoon Puerto Rican Sazón (optional, for added depth)

• Pasta:

  • 1 pound vegan pasta (such as spaghetti or linguine)

• Protein:

  • 1 cup cooked black beans, drained and rinsed (or TVP, marinated in Adobo and cooked)
  • Alternatively, use marinated and baked tofu or tempeh

• Additional Flavors:

  • 2 tablespoons Sofrito (see below for recipe)
  • 1 tablespoon olive oil
  • 1 teaspoon Puerto Rican Adobo (for marinating the protein)
  • A splash of vinegar (to balance flavors)

Sofrito Recipe

Sofrito is the aromatic base of many Puerto Rican dishes. Here’s a simple recipe to make it at home:

• 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. Freeze in ice cube trays for long-term use.

Instructions

Prepare the Pesto

1. Blend the Herbs: In a food processor, combine cilantro, basil, parsley, pine nuts, garlic, lime juice, salt, and pepper. Blend until the mixture is smooth and well combined.
2. Add Sazón (Optional): If you want to give your pesto a hint of Puerto Rican flavor, add 1 teaspoon of Sazón and blend well.
3. With Olive Oil: Slowly pour in the olive oil while the processor is running, until the pesto reaches your desired consistency.

Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Pasta: Add the vegan pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Prepare the Protein

1. Marinate: If using TVP, tofu, or tempeh, marinate it in a mixture of Adobo, a bit of olive oil, and any other desired spices for at least 30 minutes.
2. Cook: Cook the marinated protein according to your preference (baking, sautéing, or boiling).

Combine the Dish

1. Sauté Sofrito: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of Sofrito and sauté until fragrant, about 2-3 minutes.
2. Add Protein: Add the cooked protein (black beans, TVP, tofu, or tempeh) to the skillet and stir to combine with the Sofrito.
3. Add Pesto: Stir in the prepared pesto. If the pesto seems too thick, add a bit of the reserved pasta water.
4. Balance Flavors: Add a splash of vinegar to balance the flavors and enhance the dish.
5. Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the pesto and Sofrito mixture.

Serving

• Garnish: Garnish with additional cilantro, basil, or parsley if desired.
• Serve: Serve hot, enjoying the vibrant flavors of Puerto Rico in every bite.

Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito in this recipe honors these traditions while adapting them to a modern, vegan lifestyle. These spice blends and aromatic bases are the heart of Puerto Rican cooking, adding depth and authenticity to any dish.

Tips and Variations

• TVP in Puerto Rico: TVP (Textured Vegetable Protein) is easily available and very affordable in Puerto Rico, making it a great option for those looking for a meat substitute.
• Bean Option: Black beans are a staple in Puerto Rican cuisine and work beautifully in this dish, providing protein and fiber.
• Marination: Always marinate your protein in Adobo for at least 30 minutes to get the best flavor out of it.

This Puerto Rican Vegan Pesto Pasta is not just a meal; it’s a celebration of flavors and traditions. Each bite is a journey through the rich culinary heritage of Puerto Rico, made accessible and delicious for everyone.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Maduros and Pastelón: A Delicious and Cultural Feast

When it comes to Puerto Rican cuisine, few dishes embody the vibrant flavors and rich cultural heritage as beautifully as Maduros (fried ripe plantains) and Pastelón, a layered casserole that resembles a Caribbean lasagna. Here, we’ll dive into a vegan version of these beloved dishes, ensuring they remain true to their roots while catering to a plant-based diet.

Maduros (Fried Ripe Plantains)

Maduros are a staple in many Caribbean households, and their sweet, caramelized flavor is a perfect side dish for any meal.

Ingredients:

• 2 large ripe plantains (they should be black or nearly black)
• 1 cup light olive, canola, or vegetable oil
• Salt, to taste

Instructions:

1. Prepare the Plantains: Peel the plantains and cut them into 3/4-inch disks on a slight bias.
2. Heat the Oil: In a large skillet, heat the oil over medium heat until it reaches the right temperature for frying.
3. Fry the Plantains: Carefully add the plantain pieces to the hot oil. Fry on each side for about 2 minutes, or until they are golden and slightly caramelized.
4. Season: Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.

Vegan Pastelón

Pastelón is a hearty, layered dish that combines the sweetness of plantains with savory fillings, making it a favorite in Puerto Rican cuisine.

Ingredients:

• For the Plantains:
  • 4-5 yellow plantains, very ripe
  • 1-2 cups frying oil (or use a non-oil method by baking)
• For the Filling:
  • 1 cup cooked black beans (or pinto beans)
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 1/2 cup tomato sauce or marinara
  • 1 tsp Adobo Seasoning Blend (see below)
  • 1 tsp dried oregano
  • 1 tsp dried cilantro
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 pack vegan cheese
• 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. Prepare the Plantains: Peel the plantains and slice them into 1-inch rounds. If frying, heat the oil in a large skillet and fry the plantain slices until they are golden. Alternatively, bake them in the oven with a drizzle of olive oil until tender.
2. Make the Filling: In a large skillet, heat a couple of tablespoons of olive oil. Add the chopped onion, green pepper, and garlic. Cook until the vegetables are soft.
3. Add the Beans and Mushrooms: Add the cooked black beans, chopped mushrooms, tomato sauce, Adobo Seasoning Blend, dried oregano, and dried cilantro. Stir well and let it simmer for a few minutes. Season with salt and pepper to taste.
4. Assemble the Pastelón: In a baking dish, create a layer of fried or baked plantains. Follow with a layer of the bean and mushroom mixture, then a sprinkle of vegan cheese. Repeat this process until all ingredients are used, ending with a layer of plantains on top.
5. Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned.

Cultural Significance and Tips

• Maduros are often served as a side dish and can be enjoyed at any time of the day. They pair well with a variety of meals, from breakfast to dinner.
• Pastelón is a dish that brings families together. It’s a labor of love, but the end result is well worth the effort. This vegan version maintains the traditional flavors while making it accessible to everyone.
• TVP (Textured Vegetable Protein) is a great alternative to beans if you prefer a different texture. It’s widely available in Puerto Rico and is an affordable option.
• Sofrito is not necessary in this recipe, but if you want to add an extra layer of flavor to your filling, you can use a small amount of homemade or store-bought sofrito.

Enjoy Your Meal!

These dishes are more than just food; they are a celebration of culture and tradition. The sweet plantains and the savory filling of the Pastelón come together to create a meal that is both comforting and flavorful. Whether you’re from Puerto Rico or just a lover of Caribbean cuisine, these vegan versions will surely delight your taste buds and bring a piece of the island to your table.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican "Scallops" with Bread Crumb Salsa Verde

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here’s a creative vegan twist on a classic, incorporating the iconic flavors of Puerto Rico into a dish that’s both delicious and plant-based.

The Dish: Vegan "Scallops" with Bread Crumb Salsa Verde

Ingredients:

For the "Scallops":

• 1 block of extra-firm tofu, drained and cut into scallop-like pieces
• 2 tbsp Puerto Rican Adobo (see below for recipe)
• 1 tbsp olive oil
• 1 tsp smoked paprika (optional)
• Salt and pepper to taste

For the Salsa Verde:

• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1/2 cup fresh oregano
• 2 cloves garlic, minced
• 1/2 cup bread crumbs (preferably whole wheat or gluten-free)
• 1/4 cup olive oil
• 2 tbsp freshly squeezed lime juice
• Salt and pepper to taste
• A splash of vinegar (for balance and health benefits)

For the Sofrito:

• Use pre-made or homemade Sofrito (see below for recipe)

Instructions:

Preparing the "Scallops":

1. Marinate the Tofu: Rub the tofu pieces generously with Puerto Rican Adobo, making sure they are well-coated. Let them marinate for at least 30 minutes.
2. Cook the Tofu: Heat the olive oil in a large skillet over medium-high heat. Add the marinated tofu and cook until golden brown on both sides, about 3-4 minutes per side. Sprinkle with smoked paprika if using.

Preparing the Salsa Verde:

1. Blend the Herbs: In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse until the mixture is well-chopped but still retains some texture.
2. Add Bread Crumbs and Olive Oil: Add the bread crumbs and olive oil to the processor. Pulse until the mixture is well combined and slightly chunky.
3. Season and Balance: Stir in the lime juice, salt, pepper, and a splash of vinegar to balance the flavors.

Assembling the Dish:

1. Sauté the Sofrito: Heat a tablespoon of olive oil in a pan and sauté 2-3 tablespoons of Sofrito until fragrant.
2. Combine with Salsa Verde: Add the Salsa Verde to the pan with the Sofrito and stir to combine.
3. Serve: Place the cooked tofu "scallops" on a plate and spoon the Salsa Verde mixture over them.

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 in a bowl and store in a sealed container for up to 6 months.

Puerto Rican Sofrito Recipe:

• 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. 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 cooking is a testament to this rich cultural heritage.

• Adobo enhances and tenderizes proteins with its bold, savory flavor, making it perfect for marinating the tofu "scallops."
• Sofrito forms the aromatic base of countless dishes, adding a depth of flavor that is quintessentially Puerto Rican.
• Salsa Verde, with its fresh herbs and tangy lime juice, complements the dish with a bright and refreshing flavor profile.

This vegan version of "scallops" with bread crumb Salsa Verde not only honors the traditional flavors of Puerto Rico but also offers a delicious and sustainable alternative for plant-based diners. TVP or tempeh could also be used as alternatives to tofu, but tofu’s firm texture makes it an ideal substitute for scallops.

Tips and Variations

• For an added layer of flavor, serve the dish with a side of vegan mofongo or arroz con gandules.
• If you prefer a heartier option, consider using beans such as chickpeas or black beans instead of tofu.
• TVP, which is easily available and affordable in Puerto Rico, can also be used as a protein substitute.

Enjoy this vibrant and flavorful vegan dish that celebrates the essence of Puerto Rican cuisine

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Arroz Mamposteao: A Flavorful and Cultural Delight

Arroz Mamposteao, a traditional Puerto Rican dish, is a hearty and flavorful rice mixture that typically includes a combination of rice, beans, and various meats. To create a vegan version that honors the cultural and culinary heritage of Puerto Rico, we’ll substitute the meat with plant-based alternatives and maintain the vibrant flavors that make this dish so beloved.

Ingredients

• 1 cup of uncooked rice
• 1 cup of cooked kidney beans or pinto beans (beans are a great source of protein and fiber)
• 1 cup of diced tomatoes
• 2 tablespoons of olive oil
• 1 large white onion, diced
• 3 cloves of garlic, minced
• 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
• 1 cup of Puerto Rican Sofrito (see below for preparation)
• 1 teaspoon of Adobo Seasoning Blend (see below for recipe)
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Optional: TVP (Textured Vegetable Protein) or cooked tofu/tempeh for added protein

Puerto Rican Sofrito Base Preparation

Sofrito is the heart of many Puerto Rican dishes, adding a rich and aromatic flavor profile.

• 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 achieve a semi-smooth consistency, similar to chunky applesauce.

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. Prepare the Sofrito and Adobo:

   • Make the Sofrito base according to the preparation instructions above.
   • Mix the Adobo Seasoning Blend ingredients in a small bowl.

2. Cook the Rice:

   • In a large pot, heat 2 tablespoons of olive oil over medium heat.
   • Add the diced onion and sauté until translucent.
   • Add the garlic, red bell pepper, green bell pepper, and Cubanelle pepper. Cook until the vegetables are tender.
   • Add the rice and stir to coat the rice with oil and mix with the vegetables. Cook for about 2 minutes.
   • Add 2 cups of water, the Adobo Seasoning Blend, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed.

3. Add the Beans and Sofrito:

   • Once the rice is cooked, fluff it with a fork.
   • In a separate pan, heat a tablespoon of olive oil and add the cooked kidney or pinto beans. Stir in the prepared Sofrito and cook for about 5 minutes, allowing the flavors to meld.
   • Add the diced tomatoes and cook for another 2-3 minutes.

4. Combine the Rice and Bean Mixture:

   • Mix the cooked rice with the bean and Sofrito mixture. If using TVP, tofu, or tempeh, add it now and stir well.

5. Season and Serve:

   • Taste and adjust the seasoning as needed. A splash of white vinegar can help balance the flavors, though it’s optional.
   • Serve hot, garnished with additional cilantro or culantro if desired.

Cultural Significance

Arroz Mamposteao is more than just a meal; it’s a reflection of Puerto Rico’s rich cultural heritage. This dish is often served at family gatherings and celebrations, symbolizing unity and the blending of flavors and traditions. By using Sofrito and Adobo, we are honoring the culinary roots of Puerto Rico, where these ingredients are staples that add depth and authenticity to many dishes.

Tips and Variations

• TVP in Puerto Rico: TVP is widely available and very affordable in Puerto Rico, making it an excellent protein substitute in many dishes.
• Bean Variations: Feel free to use different types of beans such as black beans or chickpeas to change up the flavor and texture.
• Additional Flavors: For an extra kick, you can add some sautéed mushrooms or bell peppers to the rice mixture.

Enjoy your delicious and authentic Vegan Puerto Rican Arroz Mamposteao, a dish that not only satisfies your taste buds but also connects you to the vibrant culture of Puerto Rico.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Lettuce, Peas, and ‘Prosciutto’ Dish: A Flavorful Twist

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

Ingredients

• Lettuce: Use fresh, crisp lettuce leaves. Romaine or butter lettuce works well.
• Peas: Fresh or frozen peas are perfect for this dish.
• ‘Prosciutto’: Replace traditional prosciutto with thinly sliced and marinated portobello mushrooms or eggplant. For an alternative, you can use TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico.
• Puerto Rican Sofrito: This aromatic base is crucial for authentic flavor. Blend together culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. You can freeze this mixture in ice cube trays for later use.
• Puerto Rican Adobo: A dry rub that enhances flavors. Mix together garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
• Olive Oil
• Salt and Black Pepper
• Fresh Cilantro for garnish
• Optional: A splash of vinegar to balance flavors

Instructions

Prepare the ‘Prosciutto’

If using portobello mushrooms or eggplant:

• Slice the mushrooms or eggplant into thin strips.
• Marinate them in a mixture of olive oil, Puerto Rican Adobo, and a pinch of salt for at least 30 minutes.
• Grill or pan-fry the marinated strips until they are crispy and slightly charred.

If using TVP:

• Reconstitute the TVP according to package instructions.
• Marinate it in a mixture of olive oil, Puerto Rican Adobo, and a pinch of salt for at least 30 minutes.
• Pan-fry the TVP until it is crispy and golden.

Cook the Peas

• In a medium pan, heat a tablespoon of olive oil over medium heat.
• Add a couple of tablespoons of Puerto Rican Sofrito and sauté until fragrant.
• Add the peas and a splash of water. Cook until the peas are tender but still crisp.
• Season with salt, black pepper, and a pinch of Puerto Rican Sazón if desired.

Assemble the Dish

• In a large bowl, arrange the fresh lettuce leaves.
• Add the cooked peas over the lettuce.
• Top with the marinated and cooked ‘prosciutto’ strips.
• Drizzle with a bit of olive oil and add a splash of vinegar if you prefer a balanced flavor.

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, Adobo, and Sazón in this dish brings forth the authentic flavors of the island.

• Sofrito serves as the aromatic base, adding a depth of flavor that is quintessential to Puerto Rican cooking.
• Adobo enhances the ‘prosciutto’ with bold, savory flavors that tenderize and marinate the ingredients perfectly.
• Sazón adds a golden-red color and a rich, earthy flavor that complements the dish beautifully.

This vegan twist not only respects the traditional flavors but also makes the dish accessible and delicious for everyone. The combination of fresh lettuce, tender peas, and the crispy ‘prosciutto’ creates a harmonious balance of textures and flavors that will leave you wanting more.

Tips and Variations

• For an extra layer of flavor, you can add some sautéed onions or bell peppers to the peas.
• If you prefer a heartier dish, consider adding some cooked beans like chickpeas or black beans.
• Always use fresh ingredients whenever possible to ensure the best flavor.

Enjoy this vibrant and flavorful vegan dish that celebrates the rich culinary heritage of Puerto Rico. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Asparagus and Lettuce Cups: A Flavorful Twist

In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here’s a vibrant and delicious vegan version of asparagus and lettuce cups, infused with the authentic flavors of Puerto Rico.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 1/4 cup Puerto Rican Sofrito (see below for recipe)
• 2 tablespoons olive oil
• 1 teaspoon Puerto Rican Adobo (see below for recipe)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large lettuce leaves (such as butter lettuce or romaine)
• 1 cup cooked black beans, warmed
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• A splash of vinegar (for balance and health benefits)

Puerto Rican Sofrito Recipe:

• 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. Freeze in ice cube trays for long-term use.

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)

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

Instructions:

1. Prepare the Asparagus:

   • Preheat your oven to 425°F (220°C).
   • Line a baking sheet with parchment paper.
   • Toss the asparagus with 1 tablespoon of olive oil, Adobo, salt, and black pepper.
   • Spread the asparagus on the baking sheet and roast for about 12-15 minutes, or until slightly charred.

2. Make the Sofrito Base:

   • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add 2-3 tablespoons of the Puerto Rican Sofrito and sauté for about 3-4 minutes, stirring frequently, until the flavors are “awakened.”

3. Assemble the Lettuce Cups:

   • Once the asparagus is done, let it cool slightly.
   • In the same skillet with the sofrito, add the warmed black beans, diced tomatoes, and a splash of vinegar. Stir well to combine.
   • Arrange the lettuce leaves on a serving platter or individual plates.
   • Place a few spears of the roasted asparagus on each lettuce leaf.
   • Spoon the black bean and tomato mixture over the asparagus.
   • Garnish with chopped cilantro and a squeeze of lime juice.

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 Sofrito, Adobo, and Sazón (though not needed in this recipe) forms the backbone of this culinary heritage.

• Sofrito acts as the aromatic base, bringing together the freshness of herbs and the depth of vegetables. It’s a staple in many Puerto Rican dishes, from rice and beans to stews and sauces.
• Adobo enhances the flavors of proteins and vegetables with its bold, savory taste. In this recipe, it adds a rich flavor to the asparagus.

This vegan asparagus and lettuce cups dish is not only a celebration of Puerto Rican flavors but also a testament to the versatility and richness of plant-based cuisine. The combination of roasted asparagus, flavorful black beans, and the aromatic sofrito base creates a dish that is both nourishing and delicious.

Tips and Variations

• For an extra layer of flavor, you can marinate the asparagus in a mixture of lime juice, Adobo, and a bit of olive oil for about 30 minutes before roasting.
• If you prefer a heartier filling, you can add some sautéed TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, or use beans as a primary protein source.
• Always remember to balance the flavors with a splash of vinegar in savory dishes, which not only enhances the taste but also offers health benefits.

Enjoy this vibrant and flavorful Puerto Rican vegan dish, and let the rich culinary heritage of the island inspire your next meal

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Cherry-Almond Scones: A Delicious Cultural Twist

In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan delights. Here, we’re transforming the classic cherry-almond scones into a vibrant, vegan Puerto Rican treat that will make your taste buds dance.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. Our vegan cherry-almond scones incorporate some of these traditional elements, making them a perfect blend of old and new.

Ingredients

For the Scones

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter (such as Earth Balance), cut into small pieces
• 3/4 cup non-dairy milk (like almond or soy milk)
• 1 teaspoon vanilla extract
• 1/4 cup chopped fresh cherries (or dried cherries rehydrated in a little non-dairy milk)
• 1/4 cup sliced almonds
• 1 tablespoon orange zest (optional, for an extra burst of flavor)

For the Glaze

• 1/4 cup powdered sugar
• 2 tablespoons non-dairy milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.

3. Add the Vegan Butter: Using a pastry blender or your fingers, work the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Combine the Wet Ingredients: In a separate bowl, whisk together the non-dairy milk and vanilla extract.

5. Bring It All Together: Pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Do not overmix.

6. Fold in the Cherries and Almonds: Gently fold in the chopped cherries and sliced almonds.

7. Shape the Scones: Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that is about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

8. Bake to Perfection: Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone. Bake for 18-20 minutes, or until the scones are golden brown.

9. Glaze with Love: While the scones are cooling, prepare the glaze by whisking together the powdered sugar, non-dairy milk, and vanilla extract. Drizzle the glaze over the cooled scones.

Tips and Variations

• Orange Zest: Adding a tablespoon of orange zest to the dough can enhance the flavor and aroma of the scones.
• Coconut Flakes: For an extra tropical touch, sprinkle some coconut flakes on top of the scones before baking.
• Guava Jam: If you want to add a more traditional Puerto Rican flavor, try serving the scones with a side of guava jam.

Enjoy Your Delicious Vegan Puerto Rican Cherry-Almond Scones!

These scones are perfect for a breakfast treat, an afternoon snack, or even as a delightful accompaniment to your favorite coffee or tea. The combination of cherries, almonds, and a hint of orange zest captures the vibrant spirit of Puerto Rican cuisine, all while staying true to vegan values.

So go ahead, indulge in these scrumptious scones, and let the flavors of Puerto Rico transport you to a world of culinary delight

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Arroz con Habichuelas: A Flavorful and Cultural Delight

In the heart of Puerto Rican cuisine, there’s a dish that warms the soul and fills the senses with vibrant flavors: Arroz con Habichuelas, or rice with beans. This traditional recipe is a staple in many Puerto Rican households, and with a few simple tweaks, it can be transformed into a delicious vegan version that everyone can enjoy.

The Cultural Significance

Arroz con Habichuelas is more than just a meal; it’s a symbol of community, family, and tradition. It’s often served at gatherings and celebrations, bringing people together with its comforting aroma and taste. By making it vegan, we’re not only adapting to modern dietary preferences but also ensuring that this beloved dish remains inclusive and accessible to everyone.

Ingredients

For this vegan version, we’ll use ingredients that are both authentic and plant-based.

• Rice: 1 cup of uncooked white or brown rice
• Beans: 1 cup of uncooked kidney beans or pinto beans (you can use canned beans if you prefer)
• Sofrito Base:
  • 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
• 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
• Optional Protein Source: If you want to add some extra protein, you can use TVP (Textured Vegetable Protein), which is easily available and very affordable in Puerto Rico. Alternatively, you can use beans as the primary protein source.
• Other Ingredients:
  • 2 cups vegetable broth
  • 1 tsp saffron threads (optional, for color and flavor)
  • Salt and pepper to taste
  • A splash of white vinegar (to balance flavors and add health benefits)

Instructions

1. Prepare the Sofrito Base:

   • In a food processor or blender, combine the olive oil, garlic, onion, red bell pepper, green bell pepper, Cubanelle pepper, and ají dulce peppers. Pulse until the ingredients are coarsely chopped.
   • Add the cilantro and culantro to the processor and pulse until the leaves are broken down.
   • Return the pepper and onion mixture to the processor and blend until semi-smooth, similar to chunky applesauce.

2. Cook the Rice and Beans:

   • Rinse the rice and beans, then soak the beans in water for at least 8 hours or overnight. Drain and set aside.
   • In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the sofrito base and cook until fragrant, about 5 minutes.
   • Add the Adobo Seasoning Blend and stir well to combine.
   • Add the soaked and drained beans, vegetable broth, saffron threads (if using), salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the beans are tender.

3. Add the Rice:

   • Once the beans are cooked, add the rice to the pot. Stir well to combine with the bean mixture.
   • Add enough water to cover the rice and beans, then bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and fluffy.

4. Final Touches:

   • If using TVP, you can add it to the pot during the last 10 minutes of cooking. Season with additional Adobo Seasoning Blend if needed.
   • Just before serving, add a splash of white vinegar to balance the flavors and enhance the health benefits of the dish.

Serving and Enjoying

Arroz con Habichuelas is best served hot, garnished with fresh cilantro or culantro. This dish is perfect for family dinners, gatherings, or even a quick weeknight meal. The combination of the aromatic sofrito, the rich adobo seasoning, and the comforting rice and beans will transport you to the vibrant culture of Puerto Rico with every bite.

So go ahead, gather your loved ones, and share in the joy of this traditional yet modern vegan twist on a beloved classic. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Toasts with Salsa and Avocado

In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here’s a vibrant and delicious vegan twist on the classic toast recipe, infused with the bold flavors of Puerto Rico.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, and this dish honors that heritage. The use of Sofrito, Sazón, and Adobo—the trio of Puerto Rican flavor—brings an authentic and deep flavor profile that will transport you to the island.

Ingredients

For the Toasts:

• 4 slices of whole grain bread (preferably a crusty bread)
• 1/2 avocado, mashed
• 1/4 cup black beans, cooked and mashed
• 1 tablespoon olive oil
• 1 teaspoon Puerto Rican Sazón (see below for recipe)
• Salt and pepper to taste
• Fresh cilantro or culantro for garnish

For the Salsa:

• 1 cup diced fresh tomatoes (or 1/2 cup roasted red peppers for added depth)
• 1/2 cup diced red onion
• 1/4 cup diced fresh cilantro
• 1/4 cup diced fresh culantro (recao)
• 2 cloves garlic, minced
• 1 ají dulce pepper or cubanelle pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• A splash of vinegar (to balance flavors)

For the Sofrito (if not using pre-made):

• 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)

Instructions

Preparing the Sofrito:

If you’re making your own Sofrito, roughly chop all the ingredients and blend them in a food processor until smooth. You can add a bit of olive oil if needed. Freeze the Sofrito in ice cube trays for long-term use.

Preparing the Salsa:

In a bowl, combine the diced tomatoes, red onion, cilantro, culantro, garlic, and ají dulce pepper. Mix well and add a splash of olive oil. Season with salt, pepper, and a splash of vinegar to balance the flavors.

Preparing the Toasts:

1. Toast the Bread: Toast the slices of bread until they are lightly browned.
2. Spread the Avocado: Spread a layer of mashed avocado on each slice of toasted bread.
3. Add the Black Beans: Top the avocado with a layer of mashed black beans.
4. Season with Sazón: Sprinkle a pinch of Puerto Rican Sazón over the black beans.
5. Drizzle with Olive Oil: Drizzle a bit of olive oil over the top.
6. Garnish: Garnish with fresh cilantro or culantro.

Assembling the Dish:

Top each toast with a generous spoonful of the fresh salsa.

Puerto Rican Sazón Recipe

To make your own Sazón, combine the following ingredients in a bowl:

• 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

Store this blend in an airtight container for up to 3 months.

Tips and Variations

• Use TVP or Beans: If you prefer a heartier option, you can add some textured vegetable protein (TVP) or additional black beans to the toast for extra protein.
• Sofrito as a Base: Always sauté 2–3 tablespoons of Sofrito in oil before adding other ingredients to “awaken” the flavors.
• Adobo for Extra Flavor: For an extra boost of flavor, rub some Adobo on roasted vegetables or tofu before adding them to your dish.

Conclusion

This Puerto Rican Vegan Toasts with Salsa and Avocado is more than just a meal; it’s a celebration of culture and flavor. With the rich aromas of Sofrito, the vibrant color of Sazón, and the freshness of cilantro and culantro, this dish is sure to delight your senses and connect you with the heart of Puerto Rican cuisine. Enjoy

1. Vegan Boricua Pantry Essentials