Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan Enchiladas Suizas: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. For a delicious and authentic vegan take on the popular Mexican dish Enchiladas Suizas, we’re infusing it with the bold flavors of Puerto Rico. Here’s how you can create these mouthwatering Puerto Rican Vegan Enchiladas Suizas.

The Cultural Significance

Enchiladas Suizas, which translates to "Swiss-style enchiladas," is a dish that originated in Mexico but can be beautifully adapted to incorporate the unique flavors of Puerto Rico. By using traditional Puerto Rican spice blends like Sofrito, Adobo, and Sazón, we bring a piece of the island’s culinary heritage into this recipe.

Ingredients

For the Enchilada Filling:

• 1 cup cooked black beans (or pinto beans for a different flavor)
• 1 cup diced mushrooms (or TVP for a textured alternative, easily available in Puerto Rico)
• 1 tablespoon Puerto Rican Sofrito
• 1 teaspoon Puerto Rican Adobo
• 1/2 teaspoon Puerto Rican Sazón
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• A splash of vinegar (to balance flavors)

For the Green Tomatillo Sauce:

• 2 pounds tomatillos, husked and rinsed
• 2-3 fresh hot chiles (like ají dulce or cubanelle peppers), seeded and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Puerto Rican Sofrito
• 1 teaspoon Puerto Rican Adobo
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Assembly:

• 8-10 corn tortillas
• Chopped fresh cilantro for garnish
• Avocado or vegan sour cream for serving (optional)

Instructions

Prepare the Enchilada Filling:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
2. Cook the Mushrooms or TVP: Add the diced mushrooms (or TVP) and cook until they are tender and lightly browned.
3. Add the Sofrito, Adobo, and Sazón: Stir in the Sofrito, Adobo, and Sazón. Cook for about 2 minutes, allowing the flavors to meld.
4. Add the Beans and Garlic: Add the cooked black beans, minced garlic, and chopped cilantro. Season with salt, pepper, and a splash of vinegar.
5. Combine and Set Aside: Combine all the ingredients well and set the filling aside.

Prepare the Green Tomatillo Sauce:

1. Roast the Tomatillos: Preheat your oven to 400°F (200°C). Place the tomatillos, chiles, and onion on a baking sheet. Roast for about 20 minutes, or until the tomatillos are soft and slightly charred.
2. Blend the Sauce: Remove the roasted ingredients from the oven and let them cool slightly. Blend them in a food processor along with the garlic, Sofrito, Adobo, and cilantro until you get a smooth sauce.
3. Season the Sauce: Heat the olive oil in a saucepan over medium heat. Pour in the blended sauce and season with salt and pepper to taste.

Assemble the Enchiladas:

1. Warm the Tortillas: Warm the corn tortillas by wrapping them in a damp cloth and microwaving for about 30 seconds.
2. Fill the Tortillas: Fill each tortilla with the bean and mushroom mixture, roll them up, and place them seam-side down in a baking dish.
3. Cover with Sauce: Pour the green tomatillo sauce over the rolled enchiladas.
4. Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes.

Serve and Enjoy

Garnish your enchiladas with chopped fresh cilantro and serve with a side of avocado or vegan sour cream. This dish is a perfect blend of Puerto Rican flavors and the creamy, tangy essence of Enchiladas Suizas.

Tips and Variations

• Use Local Ingredients: If possible, use locally sourced ingredients to enhance the authenticity of the dish.
• Adjust the Heat: Adjust the level of heat in your sauce by using more or fewer hot chiles.
• Add Some Color: Use Sazón to add a vibrant golden-red color to your enchilada filling or sauce.

By incorporating the traditional Puerto Rican spice blends and local ingredients, you’re not only creating a delicious vegan dish but also honoring the rich culinary heritage of the island. Enjoy your Puerto Rican Vegan Enchiladas Suizas

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan S’mores Brownies: A Delicious Twist on a Classic

When you think of Puerto Rican cuisine, you often imagine vibrant flavors, rich spices, and a blend of cultural influences. While traditional Puerto Rican dishes are often savory, there’s no reason why we can’t infuse these delicious flavors into sweet treats like brownies. Here’s a recipe that combines the classic s’mores brownies with a Puerto Rican vegan twist, perfect for anyone looking to add a bit of island flair to their desserts.

The Cultural Significance

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African roots. While our focus here is on a sweet dish, the use of certain ingredients and techniques pays homage to the island’s culinary heritage. In this recipe, we’ll use ingredients that are both vegan and reflective of Puerto Rico’s love for rich, bold flavors.

Ingredients

• 1 cup non-dairy chocolate chips (or roughly chopped vegan chocolate)
• 1/2 cup vegan butter (such as Earth Balance), melted
• 1 cup granulated sugar
• 1 cup brown sugar, lightly packed
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons ground flax + 8 tablespoons water (to make flax eggs)
• 1 cup marshmallows (vegan, such as Dandies)
• 1 cup graham cracker crumbs (use vegan graham crackers)
• A pinch of cinnamon or nutmeg for an extra depth of flavor (optional)

Instructions

Prepare the Flax Eggs

In a small bowl, mix the ground flax and water. Let it sit for about 5 minutes to thicken.

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 7×11 inch baking pan with parchment paper.

Melt the Vegan Butter

Melt the vegan butter in a glass measuring cup in the microwave in 30-second intervals until fully melted.

Mix the Batter

In a large bowl, whisk together the melted vegan butter, granulated sugar, and brown sugar. Add the flax eggs and vanilla extract, whisking until evenly combined.

Combine Dry Ingredients

Sift in the flour, cocoa powder, salt, and baking powder. Stir with a large wooden spoon until just combined. Do not overmix.

Fold in Chocolate Chips

Fold in half of the non-dairy chocolate chips.

Add Graham Cracker Crumbs and Marshmallows

Stir in the graham cracker crumbs and half of the vegan marshmallows.

Pour the Batter

Pour the batter into the prepared pan and smooth out the top. Sprinkle the remaining chocolate chips and marshmallows on top.

Bake

Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up as they cool.

Cool and Serve

Remove from the oven and let cool in the pan for 15 minutes. Then, pull the brownies out using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

Tips and Variations

• Cinnamon or Nutmeg: Add a pinch of cinnamon or nutmeg to give your brownies an extra layer of depth, reminiscent of traditional Puerto Rican desserts.
• Graham Cracker Crumbs: Use vegan graham crackers to maintain the vegan integrity of the dish. You can also toast the crumbs lightly in a pan to enhance their flavor.
• Marshmallows: If you want a gooier marshmallow experience, you can broil the brownies for a minute or two after baking, watching carefully to avoid burning.

Conclusion

These Puerto Rican Vegan S’mores Brownies are a delightful fusion of classic American s’mores and the rich flavors of Puerto Rico. With their fudgy texture, gooey marshmallows, and crunchy graham cracker crumbs, they are sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just need a sweet treat, these brownies bring a piece of Puerto Rican culture to your table in a deliciously vegan way. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Keema Palak: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, blending traditional flavors with innovative twists is an art form. Today, we’re going to transform the classic Indian dish, Keema Palak (Ground Chicken with Spinach), into a deliciously vegan and distinctly Puerto Rican creation: Puerto Rican Vegan Keema Palak.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African roots. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, and we will incorporate these elements to give our dish an authentic Puerto Rican flavor.

Ingredients

• Protein Alternative: 1 lb cooked kidney beans or black beans (or TVP, which is easily available and affordable in Puerto Rico)
• Sofrito: 2-3 tablespoons (see below for recipe)
• Onion: 1 large, finely chopped
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, finely chopped
• Spinach: 6 cups, finely chopped
• Tomato Paste: 2 tablespoons
• Tomato: 1 large, finely chopped
• Sazón: 1 teaspoon (see below for recipe)
• Adobo: 1 teaspoon (see below for recipe)
• Cumin Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Red Chilli Powder: 1/2 teaspoon (adjust to taste)
• Garam Masala Powder: 1/2 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Fresh Cilantro: For garnish
• Vinegar: A splash (optional, for balancing flavors)

Instructions

Preparing the Sofrito

If you don’t have pre-made Sofrito, here’s a quick recipe:

• Blend together 1 bunch of culantro (or cilantro), 1 bunch of cilantro, 6-8 ají dulce peppers (or cubanelle/bell peppers), 1 large onion, 1 head of garlic, and 1 green bell pepper in a food processor until smooth. Add a bit of olive oil if needed.

Cooking the Dish

1. Sauté the Sofrito:

   • Heat 2 tablespoons of light cooking oil in a large pan over medium heat. Add 2-3 tablespoons of Sofrito and sauté until the mixture is fragrant and slightly caramelized.

2. Add Aromatics:

   • Add the chopped onion, minced garlic, and chopped ginger. Sauté until the onion is translucent.

3. Add Spices:

   • Mix in the cumin powder, coriander powder, turmeric powder, red chilli powder, and garam masala powder. Cook for about a minute, allowing the spices to bloom.

4. Add Protein and Tomato:

   • If using beans, add them now. If using TVP, rehydrate it according to package instructions and then add it. Stir in the tomato paste and chopped tomato. Cook for a few minutes until the mixture thickens slightly.

5. Add Spinach:

   • Add the chopped spinach to the pan. Stir well and let it cook until the spinach has wilted and the mixture is well combined.

6. Season with Sazón and Adobo:

   • Add 1 teaspoon of Sazón and 1 teaspoon of Adobo. Stir well to incorporate.

7. Final Touches:

   • Season with salt and black pepper to taste. If the dish needs a balance of flavors, add a splash of vinegar.

8. Serve:

   • Garnish with fresh cilantro and serve over rice, with a side of tostones or mofongo for a complete Puerto Rican meal.

Sazón and Adobo Recipes

Sazón

• Combine 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, and 1 teaspoon black pepper in a bowl. Store in an airtight container.

Adobo

• Mix 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon dried oregano, 1 tablespoon salt, 1 tablespoon black pepper, and 1 teaspoon paprika (optional) in a bowl. Store in a sealed container.

Tips and Variations

• TVP: If using TVP, it’s a great option as it’s easily available and affordable in Puerto Rico. Rehydrate it according to package instructions before adding it to the dish.
• Beans: Kidney beans or black beans work wonderfully as protein alternatives and add natural fiber and nutrients.
• Vinegar: A splash of vinegar can help balance the flavors and add a touch of acidity to the dish.

This Puerto Rican Vegan Keema Palak is a vibrant and flavorful dish that not only honors the traditional flavors of Puerto Rico but also offers a healthy, plant-based twist. The combination of Sofrito, Sazón, and Adobo brings an authentic Puerto Rican flair, while the spinach and beans ensure it’s nutritious and satisfying. Enjoy this dish as a testament to the rich culinary heritage of Puerto Rico, now in a vegan and deliciously modern form.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Satay: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, the fusion of Caribbean flavors with international dishes can create something truly magical. Here, we’re transforming the traditional Satay recipe into a deliciously vegan and distinctly Puerto Rican delight.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, adding depth and authenticity to every dish. In this vegan satay recipe, we’ll incorporate these iconic blends to capture the essence of Puerto Rico.

Ingredients

• Protein:
  • 1 cup extra-firm tofu, drained and cut into satay-style strips
  • Alternatively, you can use tempeh or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
• Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Puerto Rican Adobo (see below for recipe)
  • 1/2 teaspoon Puerto Rican Sazón (see below for recipe)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 1-2 teaspoons crushed red pepper flakes (optional, for some heat)
• Serving:
  • Fresh cilantro leaves
  • Sliced scallions
  • Peanut sauce (see below for recipe)
  • A splash of vinegar to balance the flavors

Puerto Rican Adobo

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

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

Puerto Rican Sazón

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

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

Instructions

Prepare the Marinade

In a blender or food processor, combine olive oil, peanut butter, soy sauce, honey or maple syrup, cumin, smoked paprika, Adobo, Sazón, garlic, ginger, cilantro, scallions, and red pepper flakes (if using). Blend until smooth.

Marinate the Tofu

Place the tofu strips in a large bowl or ziplock bag. Pour the marinade over the tofu and mix well to coat. Refrigerate for at least 2 hours or overnight.

Grill the Tofu

Preheat your grill to medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off. Grill the tofu for about 5-7 minutes per side, or until it is golden brown and slightly charred.

Prepare the Peanut Sauce

• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons honey or maple syrup
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• A splash of vinegar

Blend all ingredients in a blender or food processor until smooth. Adjust the consistency and flavor as needed.

Serving

Serve the grilled tofu satay with a generous dollop of peanut sauce. Garnish with fresh cilantro leaves and sliced scallions. For an extra burst of flavor, add a splash of vinegar to balance the richness of the peanut sauce.

The Magic of Puerto Rican Flavors

In this vegan satay recipe, the Puerto Rican Adobo and Sazón add a depth of flavor that is quintessentially Caribbean. The Adobo enhances the tofu with bold, savory notes, while the Sazón contributes a vibrant color and earthy undertones. The Sofrito, though not directly used here, is the aromatic base that often underpins many Puerto Rican dishes, and its influence can be felt in the blend of herbs and spices used in the marinade.

This dish is not just a meal; it’s a celebration of the rich cultural heritage and the vibrant flavors of Puerto Rico. Whether you’re a local or just exploring the island’s cuisine, this vegan satay is sure to delight your taste buds and leave you wanting more. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican "Pollo" Grill: 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 dining. Here’s a recipe that transforms the classic grilled chicken dish into a vibrant, plant-based delight, infused with the essence of Puerto Rico.

Ingredients

• Protein:
  • 1 block of extra-firm tofu, drained and cut into thin strips (or use tempeh or TVP, which is easily available and affordable in Puerto Rico)
• Marinade:
  • 2 tbsp olive oil
  • 2 tbsp freshly made Sofrito (see below for recipe)
  • 1 tsp Puerto Rican Adobo (see below for recipe)
  • 1 tsp Puerto Rican Sazón (see below for recipe)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • Juice of 1 lime
• Grill Toppings:
  • Chopped fresh cilantro
  • Sliced avocado
  • Grilled or roasted vegetables (such as bell peppers, zucchini, and onions)
• 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)
• Adobo:
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tsp paprika (optional)
• 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

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 any excess in ice cube trays for future use.

Prepare the Adobo and Sazón

Mix the ingredients for the Adobo and Sazón according to the instructions provided earlier.

Marinate the Tofu

In a large bowl, combine the olive oil, Sofrito, Adobo, Sazón, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the lime juice and mix well. Place the tofu strips in the marinade and ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Grill the Tofu

Preheat your grill to medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off. Grill the tofu for about 5-7 minutes per side, or until it is golden brown and slightly charred.

Serve

Serve the grilled tofu hot, garnished with chopped cilantro, sliced avocado, and your choice of grilled or roasted vegetables. For an extra burst of flavor, drizzle a splash of vinegar over the dish to balance the flavors.

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 trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, each bringing its unique character to the table.

• Sazón adds a golden-red color and depth to dishes, often used in rice, stews, and proteins.
• Adobo enhances and tenderizes proteins with its bold, savory flavor, commonly used for grilled or roasted meats and vegetables.
• Sofrito serves as the aromatic base of countless dishes, from rice and beans to stews and sauces.

In this vegan "pollo" grill, these traditional spice blends come together to create a dish that is both authentic and innovative. The Sofrito provides a rich, aromatic base, while the Adobo and Sazón add layers of flavor that are quintessentially Puerto Rican. This recipe is not just a meal; it’s a celebration of culture and tradition, adapted for the modern vegan palate.

Tips and Variations

• For a heartier option, you can substitute the tofu with TVP (textured vegetable protein) or tempeh, both of which are excellent protein sources and easily available in Puerto Rico.
• If you prefer beans, you can use marinated and grilled portobello mushrooms or chickpeas as an alternative protein source.
• Always sauté the Sofrito in a bit of oil before adding it to your dish to "awaken" the flavors.
• Experiment with different vegetables and toppings to make the dish your own.

Enjoy your deliciously flavorful Vegan Puerto Rican "Pollo" Grill, a true testament to the island’s culinary richness and versatility.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Mango Pudding: A Tropical Twist on a Classic Dessert

In the heart of Puerto Rico, where the sun dips into the Caribbean Sea and paints the sky with hues of orange and pink, desserts are not just treats but celebrations of culture and flavor. Today, we’re blending the tropical sweetness of mangoes with the traditional essence of Puerto Rican cuisine to create a unique and delicious Vegan Mango Pudding.

The Cultural Significance

Puerto Rican desserts often reflect the island’s rich history and the blend of its indigenous, Spanish, and African influences. While traditional desserts like Tembleque (coconut pudding) are staples, incorporating fresh mangoes brings a vibrant and modern twist. Mangoes, with their juicy sweetness, are a perfect fit for the tropical flavors that define Puerto Rican cuisine.

The Recipe

Ingredients:

• 2 ripe mangos, diced
• 1 can of full-fat coconut milk (chilled overnight to separate the cream)
• 1/4 cup of coconut sugar
• 1 tablespoon of vanilla extract
• 1/2 teaspoon of salt
• 2 tablespoons of cornstarch
• Optional: Cinnamon for garnish

Instructions:

1. Prepare the Mangoes:

   • Peel and dice 2 ripe mangos. You can use either the yellow ataulfo or the red mangos, but ensure they are fully ripened for the best flavor.

2. Blend the Mango Mixture:

   • In a blender, combine the diced mango, coconut sugar, vanilla extract, and salt. Blend until smooth and creamy.

3. Prepare the Coconut Cream:

   • Open the chilled can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.

4. Combine and Cook:

   • In a medium saucepan, combine the mango mixture and coconut cream. Whisk until well combined.
   • In a small bowl, mix the cornstarch with a little water until it forms a smooth paste. Add this paste to the mango-coconut mixture and whisk vigorously.
   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.

5. Chill and Serve:

   • Pour the pudding into individual ramekins or small bowls.
   • Refrigerate until chilled, at least 2 hours.
   • Garnish with a sprinkle of cinnamon before serving.

Tips and Variations

• Mango Varieties: While any ripe mango works, the small yellow ataulfo mangos have a creamy texture that enhances the pudding.
• Coconut Milk: Using full-fat coconut milk gives the pudding a rich and creamy texture. If you prefer a lighter version, you can use a coconut beverage, but it will result in a jelly-like consistency[3].
• Garnish: Add a touch of Puerto Rican flair by garnishing with cinnamon, which is a common spice used in many traditional desserts.

Celebrating Puerto Rican Flavors

This Vegan Mango Pudding is more than just a dessert; it’s a celebration of the vibrant flavors and cultural heritage of Puerto Rico. The coconut milk and mango blend perfectly to create a dish that is both refreshing and rich, making it a perfect treat for any time of the year.

In Puerto Rico, desserts are often simple yet full of flavor, reflecting the island’s love for natural ingredients and traditional cooking methods. This recipe honors that tradition while offering a modern, vegan twist that everyone can enjoy.

So, indulge in this delicious Puerto Rican Vegan Mango Pudding and let the tropical flavors transport you to the sun-kissed beaches and lush mango groves of this beautiful island.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Tamarind Glazed ‘Oxtails’ – 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 cooking. Today, we’re transforming the classic tamarind glazed oxtails into a vegan masterpiece, using the iconic flavors of Puerto Rico.

The Cultural Significance

Puerto Rican cuisine is a vibrant blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito—known as the "Puerto Rican trifecta"—is essential for capturing the authentic flavors of the island. These spice blends and aromatic bases are not just ingredients; they are the soul of Puerto Rican cooking.

The Recipe

Ingredients:

• Protein: Use textured vegetable protein (TVP) or extra-firm tofu, cut into strips resembling oxtails. TVP is widely available and affordable in Puerto Rico, making it an excellent choice.
• Tamarind Glaze:
  • 1 cup tamarind paste
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
• 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
• Adobo:
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon black pepper
• Additional:
  • 1 tablespoon Sazón (see below for homemade recipe)
  • Fresh cilantro for garnish

Homemade Sazón Recipe:

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

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

Instructions:

1. Prepare the Sofrito:

   • Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.
   • 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.

2. Marinate the TVP or Tofu:

   • In a large bowl, mix together the Adobo ingredients.
   • Add the TVP or tofu strips and coat them generously with the Adobo mixture. Let it marinate for at least 30 minutes.

3. Make the Tamarind Glaze:

   • In a saucepan, combine the tamarind paste, vegetable broth, olive oil, brown sugar, cumin, smoked paprika (if using), salt, and black pepper.
   • Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the glaze thickens slightly.

4. Cook the TVP or Tofu:

   • Heat a large skillet over medium heat. Add a splash of oil and sauté the marinated TVP or tofu until browned on all sides.
   • Remove the TVP or tofu from the skillet and set aside.

5. Sauté the Sofrito:

   • In the same skillet, add 2–3 tablespoons of the Sofrito and sauté until fragrant, about 2 minutes.

6. Combine and Glaze:

   • Add the browned TVP or tofu back into the skillet with the Sofrito.
   • Pour the tamarind glaze over the TVP or tofu and stir to coat evenly.
   • Reduce heat to low and simmer for about 10 minutes, allowing the flavors to meld together.

7. Season and Serve:

   • Add 1–2 teaspoons of homemade Sazón to the dish and stir well.
   • Season with salt and black pepper to taste.
   • Serve hot, garnished with fresh cilantro.

Tips and Variations

• Balance the Flavors: For an extra layer of depth, add a splash of vinegar towards the end of cooking to balance the flavors.
• Use Beans: If you prefer, you can substitute the TVP or tofu with cooked beans like chickpeas or black beans for a hearty and protein-rich option.

Conclusion

This vegan tamarind glazed ‘oxtails’ dish is a testament to the versatility and richness of Puerto Rican cuisine. By using traditional spice blends like Sazón, Adobo, and Sofrito, we bring the authentic flavors of the island to a plant-based dish. This recipe is not just a meal; it’s a celebration of culture and flavor that will leave you and your guests craving more. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Calamari Salad with Potatoes and Olives: 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 creative vegan version of a calamari salad, infused with the vibrant flavors and cultural significance of Puerto Rico.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. This dish honors those traditions by incorporating essential Puerto Rican spice blends and fresh, local ingredients.

Ingredients

• Mock Calamari:

  • 1 cup extra-firm tofu, drained and cut into calamari-like strips
  • 2 tbsp Puerto Rican Adobo (see below for recipe)
  • 1 tbsp olive oil

• Potatoes:

  • 2 large potatoes, peeled and diced
  • Salt and black pepper to taste

• Olives:

  • 1 cup pitted green olives, sliced

• Onions and Peppers:

  • 1 large onion, diced
  • 2 large bell peppers, diced

• Sofrito:

  • 2 tbsp homemade or store-bought Puerto Rican Sofrito (see below for recipe)

• Seasoning:

  • 1 tsp Puerto Rican Sazón (see below for recipe)
  • 1 tsp smoked paprika (optional)
  • Salt and black pepper to taste

• Lime Juice and Herbs:

  • Juice of 1 lime
  • Chopped fresh cilantro for garnish

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 thoroughly 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 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. Prepare the Mock Calamari:

   • Marinate the tofu strips in Adobo for at least 30 minutes.
   • Heat the olive oil in a skillet over medium heat. Cook the marinated tofu until golden and slightly crispy. Set aside.

2. Cook the Potatoes:

   • Boil the diced potatoes in salted water until tender. Drain and set aside to cool.

3. Sauté the Onions and Peppers:

   • In the same skillet, add a bit more olive oil if necessary. Sauté the diced onions and bell peppers until they are soft and lightly caramelized.

4. Add Sofrito and Seasoning:

   • Add 2 tablespoons of Sofrito to the skillet and sauté for about 2 minutes to “awaken” the flavors.
   • Add the cooked potatoes, sliced olives, and a sprinkle of Sazón. Stir well to combine.

5. Combine and Season:

   • Add the cooked tofu to the potato and vegetable mixture. Stir in the lime juice and adjust the seasoning with salt, black pepper, and a splash of vinegar to balance the flavors.

6. Serve:

   • Transfer the salad to a serving dish. Garnish with chopped fresh cilantro and a sprinkle of smoked paprika if desired.

Tips and Variations

• For an added depth of flavor, you can use TVP (Textured Vegetable Protein) instead of tofu. TVP is easily available in Puerto Rico and is a very affordable option.
• If you prefer a heartier salad, you can add some cooked beans like chickpeas or black beans.
• Always sauté the Sofrito in oil before adding it to dishes to bring out its full aromatic potential.

Enjoy Your Vegan Puerto Rican Calamari Salad!

This dish is not just a meal; it’s a celebration of Puerto Rican flavors and traditions, adapted with love and care to fit a vegan lifestyle. The combination of Adobo, Sazón, and Sofrito creates a rich and authentic taste that will transport you to the vibrant streets of Puerto Rico. So go ahead, take a bite, and let the flavors of this beautiful island delight your senses

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican "Fish" and Peas: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here’s a vegan version of a classic, infused with the essence of Puerto Rican cuisine: Vegan "Fish" and Peas, a dish that combines the island’s iconic flavors with a plant-based twist.

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 Sazón, Adobo, and Sofrito—the trio of Puerto Rican flavor—brings authenticity and depth to this vegan adaptation.

Ingredients

For the "Fish":

• 1 block of extra-firm tofu, drained and cut into fish-like pieces
• 2 tbsp Puerto Rican Adobo (see below for recipe)
• 1 tbsp olive oil

For the Peas and Sauce:

• 1 cup fresh or frozen peas
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large bell pepper, chopped
• 2 tbsp Puerto Rican Sofrito (see below for recipe)
• 1 tsp Puerto Rican Sazón (see below for recipe)
• 1 cup vegetable broth
• Salt and black pepper to taste
• A splash of vinegar (for balance and health benefits)

Puerto Rican Adobo:

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

Puerto Rican 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)

Puerto Rican 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

Instructions

Prepare the "Fish":

1. Marinate the Tofu: Rub the tofu pieces generously with Puerto Rican Adobo. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
2. Cook the Tofu: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the marinated tofu and cook until golden brown on all sides. Set aside.

Prepare the Peas and Sauce:

1. Sauté the Aromatics: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are tender, about 6 minutes.
2. Add Sofrito: Add 2 tbsp of Puerto Rican Sofrito to the skillet and cook for another 2 minutes, stirring frequently, to "awaken" the flavors.
3. Add Peas and Broth: Stir in the peas, vegetable broth, and 1 tsp of Puerto Rican Sazón. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes or until the peas are tender.
4. Season and Balance: Season with salt, black pepper, and a splash of vinegar to balance the flavors.

Combine and Serve:

1. Add the "Fish": Add the cooked tofu "fish" to the pea and sauce mixture. Simmer for a few minutes to allow the flavors to meld together.
2. Serve: Serve hot, garnished with fresh cilantro or culantro if desired.

Tips and Variations

• TVP or Tempeh Alternative: If you prefer, you can use textured vegetable protein (TVP) or tempeh instead of tofu. TVP is particularly popular and affordable in Puerto Rico.
• Bean Option: For a heartier dish, you can add cooked beans like chickpeas or black beans to the pea and sauce mixture.
• Flavor Enhancement: Always sauté the Sofrito in oil before adding other ingredients to enhance the aromatic base of the dish.

This Vegan Puerto Rican "Fish" and Peas is a testament to the island’s rich culinary heritage, blending traditional flavors with modern, plant-based ingredients. Each bite is a celebration of culture and taste, making it a perfect addition to any vegan meal.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Guanimes: A Delicious and Cultural Delight

Guanimes, a traditional Puerto Rican dish, are more than just a meal; they are a piece of the island’s rich cultural heritage. These corn dumplings, wrapped in plantain or banana leaves, are a staple in many Puerto Rican households. Here’s how you can enjoy a vegan version of this beloved dish, infused with the vibrant flavors and traditions of Puerto Rico.

Ingredients

For the Guanimes:

• 2 cups fine yellow cornmeal
• ¼ cup sugar
• 1 teaspoon salt (or to taste)
• 2 cups coconut milk
• 2 tablespoons vegan margarine or coconut oil
• Plantain or banana leaves for wrapping

For the Stewed Codfish Alternative (using beans):

• 1 cup cooked chickpeas or black beans (for a more traditional flavor, use chickpeas)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 Cubanelle pepper, diced
• 1 cup tomato sauce or puree
• 1 teaspoon Adobo Seasoning Blend (see below)
• Salt and pepper to taste
• Fresh cilantro for garnish

Adobo Seasoning Blend

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

Instructions

Preparing the Guanimes

1. Mix the Dry Ingredients: In a large bowl, combine the cornmeal, sugar, and salt. Whisk until well blended.
2. Form the Dough: Pour in the coconut milk and add the vegan margarine or coconut oil. Mix until a dough forms.
3. Rest the Dough: Allow the dough to rest in the refrigerator for about 30 minutes to thicken.
4. Wrap the Guanimes: Place 2 tablespoons of the cornmeal mixture onto a plantain or banana leaf, leaving a 1-inch border around the edges. Fold the leaf over the dough, forming a small log, and roll it several times until it is completely wrapped. Tie a knot at each end with kitchen string.
5. Steam the Guanimes: Steam the wrapped guanimes for 30 to 40 minutes.

Preparing the Stewed Chickpeas (Codfish Alternative)

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, green bell pepper, and Cubanelle pepper. Sauté until the vegetables are tender.
2. Add the Tomato Sauce and Adobo: Pour in the tomato sauce or puree and add the Adobo Seasoning Blend. Stir well to combine.
3. Add the Chickpeas: Add the cooked chickpeas to the pot and stir to coat with the sauce.
4. Season and Simmer: Season with salt and pepper to taste. Let the stew simmer for about 20 minutes, allowing the flavors to meld together.

Serving

Once the guanimes are steamed and the stew is ready, unwrap the guanimes and serve them alongside the stewed chickpeas. Garnish with fresh cilantro for an added burst of flavor and color.

Cultural Significance

Guanimes are more than just a meal; they represent the resourcefulness and creativity of Puerto Rican cuisine. Wrapped in plantain or banana leaves, these dumplings are a testament to the island’s indigenous and African influences. Serving them with a stew made from chickpeas or black beans not only makes the dish vegan-friendly but also honors the traditional use of locally available ingredients.

Tips and Variations

• For an extra layer of flavor, you can add a splash of lime juice to the stew to balance the flavors.
• If you prefer a heartier stew, you can add some diced potatoes or sweet potatoes.
• TVP (Textured Vegetable Protein) is a great alternative if you want a texture closer to meat, and it is easily available and affordable in Puerto Rico.

Enjoy your vegan guanimes with the rich, savory flavors of Puerto Rican cuisine, and let this dish transport you to the vibrant culture and beautiful landscapes of the island.

1. Vegan Boricua Pantry Essentials