Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan Spiced Pea Stew: 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 cooking. Here, we’re going to transform a simple spiced pea stew into a vibrant, authentic Puerto Rican dish that will warm your heart and your palate.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, and we’ll be incorporating these elements to give our stew that unmistakable Puerto Rican flair.

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh ginger, grated
• 1 cup green peas (fresh or frozen)
• 1 cup diced tomatoes or 2 cups of chopped fresh tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Sazón (see below for homemade recipe)
• 1 tablespoon Sofrito (see below for homemade recipe)
• Salt and black pepper to taste
• Optional: 1 cup cooked kidney beans or chickpeas for added protein
• Fresh cilantro or culantro for garnish
• A splash of vinegar (for balancing flavors)

Homemade 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 for up to 3 months.

Homemade 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

1. Warm the Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the Aromatics: Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5-7 minutes.
3. Add the Sofrito: Stir in the homemade Sofrito and cook for another 2-3 minutes, allowing the flavors to meld.
4. Add Spices and Broth: Add the cumin, coriander, and Sazón. Stir well to combine. Pour in the vegetable broth and bring the mixture to a boil.
5. Add Peas and Tomatoes: Reduce the heat to low and add the green peas and diced tomatoes. Simmer for about 20-25 minutes or until the peas are tender.
6. Add Protein (Optional): If using, add cooked kidney beans or chickpeas to the stew and stir to combine.
7. Season and Balance: Season with salt and black pepper to taste. For a balanced flavor, add a splash of vinegar.
8. Serve: Garnish with fresh cilantro or culantro. Serve hot, accompanied by a side of white rice, bread, or avocado.

Tips for Success

• Use Fresh Spices: Ensure your spices are fresh and aromatic for the best flavor.
• Sofrito Magic: Sautéing the Sofrito in oil before adding other ingredients helps to “awaken” its flavors.
• Protein Options: TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, can also be used as a protein substitute if you prefer.
• Beans Over TVP: However, beans like kidney beans or chickpeas are a more traditional and nutritious option.

Embracing the Flavors

This Puerto Rican Vegan Spiced Pea Stew is more than just a meal; it’s a celebration of the island’s rich culinary heritage. With the aromatic base of Sofrito, the depth of Sazón, and the simplicity of Adobo (if used in marinades), this dish is a true reflection of Puerto Rico’s vibrant flavors. So, gather your ingredients, cook with love, and enjoy the warmth of this delicious vegan stew. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Colcannon: A Fusion of Flavors

As we celebrate the vibrant culinary heritage of Puerto Rico and the hearty traditions of Ireland, let’s create a dish that blends the best of both worlds: Puerto Rican Vegan Colcannon. This recipe is a delightful fusion of creamy mashed potatoes, tender cabbage, and the bold flavors of Puerto Rican cuisine.

The Cultural Significance

Colcannon, a traditional Irish dish, is typically made with mashed potatoes, kale or cabbage, and sometimes bacon. In Puerto Rico, the trio of Sazón, Adobo, and Sofrito forms the backbone of the island’s culinary identity. By combining these elements, we create a dish that is both comforting and exotic.

Ingredients

• 4 medium-sized Yukon Gold potatoes, scrubbed and diced
• 1 cup chopped green cabbage
• 1 cup chopped kale
• 2 leeks, chopped and cleaned
• 2 scallions, sliced
• 2 tablespoons olive oil
• 1 cup non-dairy milk (such as soy milk or almond milk)
• 2 tablespoons vegan butter or margarine
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 1 teaspoon Puerto Rican Sazón (see below for homemade blend)
• 1 teaspoon Puerto Rican Adobo (see below for homemade blend)
• 2 tablespoons Puerto Rican Sofrito (see below for homemade blend)
• Salt and black pepper, to taste
• Optional: 1/4 cup cooked black beans or TVP for added protein

Homemade Puerto Rican Blends

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

Adobo

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

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)

Instructions

1. Boil the Potatoes:

   • Place the diced potatoes in a large pot and cover them with enough water to have an extra inch or two. Add a teaspoon of salt to the water. Bring to a boil, then reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.

2. Prepare the Vegetables:

   • While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped leeks and sprinkle with a half teaspoon of salt to help them caramelize. Cook for about 10 minutes until they begin to brown.
   • Add the chopped cabbage, kale, and scallions to the skillet. Cook until the kale wilts.

3. Add Puerto Rican Flavors:

   • Stir in the Puerto Rican Sazón, Adobo, and Sofrito into the skillet with the vegetables. Cook for an additional 2-3 minutes to allow the flavors to meld together.

4. Mash the Potatoes:

   • Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding non-dairy milk, vegan butter or margarine, and nutritional yeast. Season with salt and black pepper.

5. Combine the Potatoes and Vegetables:

   • Gently fold the cooked vegetable mixture into the mashed potatoes. If using, add cooked black beans or TVP to enhance the protein content.

6. Final Touches:

   • Taste and adjust the seasoning as needed. For a balanced flavor, add a splash of vinegar if the dish feels too rich.
   • Serve hot, garnished with additional scallions and a sprinkle of Sazón for color and extra flavor.

Serving Suggestions

• Traditional Pairing: Serve alongside a hearty vegan stew or as a side to your favorite Puerto Rican dishes like arroz con gandules or mofongo.
• Modern Twist: Use leftover colcannon to top a vegan shepherd’s pie or shape it into crispy potato patties.

Why This Recipe Works

• Yukon Gold Potatoes: These potatoes are soft and creamy, with a hint of buttery flavor that pairs perfectly with the bold spices.
• Puerto Rican Blends: Sazón adds a vibrant color and depth, Adobo enhances the savory flavors, and Sofrito provides an aromatic base that ties everything together.
• Black Beans or TVP: Adding these provides a boost of protein and texture, making the dish more satisfying and filling.

This Puerto Rican Vegan Colcannon is a celebration of flavors and cultures, offering a unique and delicious twist on a traditional dish. It’s perfect for any occasion, whether you’re celebrating St. Patrick’s Day or just looking for a comforting and flavorful meal. So go ahead, give it a try, and let the vibrant flavors of Puerto Rico and Ireland come together in your kitchen

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Barley Soup with Greens: A Flavorful Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cooking. Here, we’re going to transform a classic barley soup into a vibrant, plant-based delight, infused with the essence 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. The use of Sazón, Adobo, and Sofrito – the trio of Puerto Rican flavor – is pivotal in creating authentic dishes. These blends not only add depth but also connect us to the island’s culinary heritage.

Ingredients

• 2 tablespoons olive oil
• 1 cup Sofrito (see below for recipe)
• 1 cup TVP (Textured Vegetable Protein), rehydrated and crumbled (easily available and affordable in Puerto Rico)
  • Alternatively, you can use cubed tofu or tempeh, but TVP mimics the texture of sausage well.
• 2 cups mixed greens (such as kale, spinach, and collard greens)
• 1 cup pearl barley
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon Sazón (see below for recipe)
• 1 teaspoon Adobo (see below for recipe)
• Salt and pepper to taste
• Optional: A splash of vinegar to balance flavors

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.

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.

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.

Instructions

1. Prepare the Sofrito:

   • Sauté 2-3 tablespoons of Sofrito in olive oil over medium heat until fragrant. This step is crucial to "awaken" the flavors.

2. Add the TVP:

   • Add the rehydrated and crumbled TVP to the pot. Cook until it starts to brown, stirring occasionally.

3. Add Barley and Broth:

   • Add the pearl barley, vegetable broth, water, Sazón, and Adobo to the pot. Bring to a boil, then reduce the heat to low and simmer for about 40 minutes, or until the barley is tender.

4. Add Greens:

   • Stir in the mixed greens and cook until they are wilted. Season with salt and pepper to taste.

5. Finish with a Splash:

   • If desired, add a splash of vinegar to balance the flavors and enhance the nutritional benefits of the dish.

Serving Suggestions

• Serve hot, garnished with fresh cilantro or culantro.
• Accompany with a side of crusty bread or a simple salad for a complete meal.

Tips for Success

• Use Fresh Spices: Ensure your Sazón, Adobo, and Sofrito are made with fresh ingredients for the best flavor.
• Adjust Seasoning: Taste and adjust the seasoning as you go. Puerto Rican cuisine is all about balance and depth.
• Experiment with Greens: Feel free to mix and match different greens to find your favorite combination.

The Flavor Profile

This Puerto Rican Vegan Barley Soup with Greens is a symphony of flavors, with the aromatic base of Sofrito, the depth of Sazón, and the boldness of Adobo. The TVP adds a hearty texture, while the mixed greens provide a burst of freshness. This dish is not only delicious but also a celebration of the rich culinary heritage of Puerto Rico.

Enjoy your journey through the vibrant flavors of Puerto Rico, and remember, in every spoonful, you’re tasting a piece of history and culture. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Rumbledethumps: A Fusion of Flavors

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully merged with other culinary delights. Today, we’re going to give the traditional Scottish dish, Rumbledethumps, a vibrant Puerto Rican vegan twist. This recipe combines the comforting elements of mashed potatoes and cabbage with the bold, aromatic flavors of Puerto Rico.

What is Rumbledethumps?

Rumbledethumps is a hearty Scottish side dish that resembles a cross between mashed potatoes and colcannon (an Irish dish made with mashed potatoes, kale or cabbage, onions, and sometimes ham). Our version will substitute the traditional cheese and butter with vegan alternatives and infuse it with the essence of Puerto Rican spices.

The Puerto Rican Touch

To give this dish a Puerto Rican flair, we will incorporate two of the island’s most iconic flavor blends: Sazón and Sofrito. These blends are the backbone of Puerto Rican cooking and will add a depth and warmth that will make this dish truly special.

Ingredients

• 1 kg of potatoes (approx. 2 lbs)
• 1 savoy cabbage (250g or 0.5lb)
• 75g of vegan butter (such as Earth Balance)
• 1 cup of vegan cheddar cheese shreds (like Daiya or Follow Your Heart)
• 2 small onions, chopped (optional)
• 2 tablespoons of Sofrito (see below for recipe)
• 1 teaspoon of Sazón (see below for recipe)
• Salt and black pepper to taste
• A splash of vinegar (for balancing flavors)

Sofrito Recipe

For this recipe, you’ll need a basic Sofrito blend. Here’s a quick way to make it:

• 1 bunch of culantro (recao leaves) or cilantro
• 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. You can add a bit of olive oil if needed.

Sazón Recipe

Here’s a simple recipe for homemade Sazón:

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

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

Instructions

1. Prepare the Potatoes:

   • Peel and chop the potatoes into large chunks. Boil them in salted water for 15-20 minutes until they are soft. Drain the potatoes and set them aside.

2. Cook the Cabbage:

   • Slice the cabbage roughly and cook it in a pan with 2 tablespoons of olive oil until it is softened. Add 1 tablespoon of Sofrito to the pan and stir well. This will give the cabbage a rich, aromatic flavor.

3. Sauté the Onions:

   • If using onions, slice them and fry them in a bit of olive oil until softened. Set them aside.

4. Mash the Potatoes:

   • Mash the boiled potatoes with the remaining vegan butter, salt, and black pepper. Add the cooked cabbage and onions to the mashed potatoes and mix well.

5. Add Puerto Rican Flair:

   • Stir in 1 teaspoon of Sazón and 1 tablespoon of Sofrito into the potato mixture. This will infuse the dish with the vibrant flavors of Puerto Rico.

6. Top with Vegan Cheese:

   • Transfer the potato and cabbage mixture to an ovenproof dish. Top it with vegan cheddar cheese shreds.

7. Bake Until Golden:

   • Preheat your oven to 180C (350F). Bake the Rumbledethumps for 15-20 minutes, or until the cheese is melted and golden brown.

8. Finish with a Splash of Flavor:

   • Just before serving, add a splash of vinegar to balance the flavors and enhance the overall taste.

Serving Suggestions

Serve this Puerto Rican Vegan Rumbledethumps alongside your favorite main dishes, such as vegan pernil (roasted pork alternative made with TVP, tofu, or tempeh), or as a side to a hearty vegan sancocho.

Cultural Significance

This dish is more than just a fusion of flavors; it’s a celebration of cultural exchange and the richness of Puerto Rican cuisine. By incorporating traditional Puerto Rican spice blends like Sazón and Sofrito, we honor the island’s culinary heritage while making it accessible and delicious for a vegan diet.

Tips and Variations

• For an extra layer of flavor, you can add some sautéed mushrooms or beans to the potato mixture.
• If you prefer a lighter version, use less vegan butter and cheese.
• TVP (Textured Vegetable Protein) is a great and affordable option in Puerto Rico for adding protein to your dishes. It can be used in place of tofu or tempeh for a different texture.

Enjoy your Puerto Rican Vegan Rumbledethumps, a dish that blends the best of both worlds to create something truly unique and delicious

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Guiso de Garbanzos: A Flavorful and Hearty Stew

In the heart of Puerto Rican cuisine, there’s a dish that warms the soul and fills the belly – Guiso de Garbanzos, or chickpea stew. This traditional recipe, now veganized, is a perfect blend of vibrant flavors, cultural richness, and comforting goodness.

The Cultural Significance

Guiso de Garbanzos is more than just a meal; it’s a reflection of Puerto Rico’s diverse culinary heritage. This stew is often served at family gatherings and special occasions, bringing people together with its aromatic and savory flavors. By making it vegan, we’re not only adapting to modern dietary preferences but also honoring the tradition of using locally available and nutritious ingredients.

Ingredients

• 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 2 tablespoons olive oil
• Sofrito Base (see preparation below)
• Adobo Seasoning Blend (see preparation below)
• 1 large potato, peeled and cubed
• 1 large calabaza (pumpkin), peeled and cubed
• 1 cup tomato sauce or puree
• 4 cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• Optional: TVP (Textured Vegetable Protein), Tofu, or Tempeh for added protein

Sofrito Base Preparation

Sofrito is the backbone of many Puerto Rican dishes, adding a depth of flavor that’s hard to replicate with individual ingredients.

• 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

This blend is a staple in Puerto Rican cooking, adding a smoky, slightly spicy flavor.

• 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

Step 1: Prepare the Chickpeas

If using dried chickpeas, soak them in water for at least 8 hours or overnight. Then, boil them in water with a pinch of baking soda until they are tender. If using canned chickpeas, skip this step.

Step 2: Make the Sofrito

In a large skillet, heat the olive or annatto oil over medium heat. Add the grated garlic, diced onions, bell peppers, Cubanelle pepper, and ají dulce peppers. Cook until the vegetables are soft and fragrant, about 5-7 minutes. Stir in the chopped cilantro and culantro, along with the tomato sauce or puree. Cook for another 2-3 minutes.

Step 3: Add the Adobo and Other Ingredients

Add the Adobo Seasoning Blend to the skillet and stir well. Cook for 1 minute to allow the spices to bloom.

Step 4: Combine the Stew

In a large pot, combine the cooked chickpeas, sofrito mixture, cubed potato, cubed calabaza, bay leaf, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the potatoes and calabaza are tender.

Step 5: Add Protein (Optional)

If you want to add some extra protein, you can include TVP, Tofu, or Tempeh. For TVP, simply rehydrate it according to package instructions and add it to the stew. For Tofu or Tempeh, cube it and add it to the pot during the last 10 minutes of cooking.

Step 6: Season and Serve

Season the stew with salt and black pepper to taste. A splash of white vinegar can help balance the flavors and add a touch of brightness. Serve the Guiso de Garbanzos over fluffy white rice, accompanied by a side of fried plantains or a simple salad.

Tips and Variations

• Brining Chickpeas: If you’re using dry chickpeas, brining them in a salt water bath for about an hour can help keep their skin intact and make them cook more evenly.
• Using Beans Over Meat Alternatives: Chickpeas are already a great source of protein, so you might not need to add TVP, Tofu, or Tempeh. However, these options can add texture and variety.
• TVP in Puerto Rico: TVP is widely available and very affordable in Puerto Rico, making it a great option for those looking for a meat substitute.

Enjoy Your Vegan Guiso de Garbanzos!

This stew is a testament to the rich culinary traditions of Puerto Rico, now made accessible to everyone. With its hearty ingredients, vibrant flavors, and the option to customize with your favorite protein sources, this vegan Guiso de Garbanzos is sure to become a staple in your kitchen. So go ahead, gather your family and friends, and let the warmth of this stew bring you all together.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Oatmeal Chocolate Chip Muffins: A Delicious Twist on a Classic

When you think of Puerto Rican cuisine, you might not immediately associate it with muffins, but what if we told you that you can infuse the vibrant flavors of the island into a classic oatmeal chocolate chip muffin? Here’s a recipe that blends the warmth and richness of Puerto Rican spices with the comfort of a homemade muffin.

The Cultural Significance

Puerto Rican cuisine is a beautiful melting pot of Taíno, Spanish, African, and American influences. The use of spices like annatto, cumin, and coriander, along with fresh herbs and vegetables, creates a unique flavor profile that is both bold and inviting. By incorporating these elements into a muffin recipe, we’re not only adding flavor but also paying homage to the rich culinary heritage of Puerto Rico.

The Recipe

Ingredients

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon Puerto Rican Sazón (see below for homemade Sazón recipe)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup non-dairy milk (such as almond or coconut milk)
• 1/2 cup canola oil or other neutral oil
• 2 large flax eggs*
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: Chopped walnuts or pecans for added texture

Homemade Sazón Recipe

If you don’t have store-bought Sazón, you can easily make your own:

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

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

Instructions

1. Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Dry Ingredients: In a large bowl, combine the oats, flour, sugar, brown sugar, baking powder, baking soda, salt, Sazón, cinnamon, and nutmeg. Whisk until well combined.

3. Prepare the Wet Ingredients: In a separate bowl, whisk together the non-dairy milk, oil, flax eggs, and vanilla extract.

4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Add the Chocolate Chips: Fold in the chocolate chips and any optional nuts.

6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups.

7. Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Variations

• Use Fresh Spices: Ensure your spices are fresh for the best flavor. If your spices have no aroma or smell stale, it’s time to replace them.
• Customize with Nuts: Adding chopped nuts like walnuts or pecans can provide a delightful texture contrast.
• Experiment with Coconut Sugar: For a slightly different flavor, you can substitute some of the sugar with coconut sugar.

Enjoy Your Puerto Rican Vegan Oatmeal Chocolate Chip Muffins

These muffins are a perfect blend of comfort and culture, making them an excellent addition to any breakfast or snack routine. The Sazón adds a unique and aromatic flavor that will transport you to the vibrant streets of Puerto Rico with every bite. So go ahead, indulge in these delicious muffins, and experience the warmth of Puerto Rican cuisine in a whole new way.

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*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for a few minutes until it thickens and becomes gel-like before using in the recipe.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Quesitos: A Delicious and Cultural Treat

If you’re looking for a sweet and satisfying pastry that embodies the vibrant flavors and rich culture of Puerto Rico, look no further than the vegan version of the beloved Quesitos. These cream cheese pastries are a staple in Puerto Rican cuisine, and with a few simple tweaks, they can be enjoyed by everyone, regardless of dietary preferences.

The Cultural Significance of Quesitos

Quesitos are more than just a pastry; they are a part of Puerto Rican tradition and heritage. These flaky, creamy treats are often enjoyed as a breakfast item or a sweet snack throughout the day. The combination of the light, airy puff pastry and the sweet, tangy cream cheese filling is a perfect representation of the island’s culinary blend of Spanish, African, and indigenous influences.

Ingredients

To make these delicious vegan Quesitos, you’ll need the following ingredients:

• 1 (17.3 oz) package of puff pastry (ensure it is vegan)
• 1 (8oz container) of vegan cream cheese (such as Miyoko’s or Kite Hill)
• 1/4 cup of raw cane sugar
• 1/4 cup of raw honey or agave syrup (or a sugar glaze)
• Optional: guava paste or jam for an extra layer of flavor

Instructions

1. Preheat Your Oven: Start by preheating your oven to 400 degrees F. This will ensure your Quesitos bake to a perfect golden brown.

2. Prepare the Puff Pastry: Remove the thawed puff pastry from its wrapper and place it on a lightly floured surface or parchment paper. Roll out the pastry to thin it down, making a few passes with the rolling pin to achieve the desired thickness.

3. Cut the Pastry: Cut the sheet into thirds, then cut each third into half. This will give you six pieces per sheet, making a total of twelve Quesitos.

4. Add the Filling: Towards the base of each cut pastry, add about a tablespoon of vegan cream cheese lengthwise. If you’re using a firmer cream cheese, you can cut it into twelve even portions. Beside the cream cheese, add about one teaspoon of raw cane sugar.

5. Fold and Roll: Fold the base of the pastry over the cream cheese and sugar, then roll it up, folding the sides along the way to seal the Quesito.

6. Bake: Line a large baking sheet with parchment paper and place the rolled Quesitos on it. Bake for 20 minutes, or until they are golden brown and flaky.

7. Glaze: Allow the Quesitos to cool for about 5-10 minutes. Then, add a teaspoon of your chosen glaze (honey/agave or sugar glaze) to the top of each Quesito.

Serving Suggestions

Enjoy your vegan Quesitos as a sweet breakfast treat alongside your favorite morning beverage, such as a matcha latte or a homemade cold brew. You can also pair them with fresh fruits like guava, pineapple, or strawberries for an added burst of flavor. For an extra touch of sweetness, serve with a dusting of powdered sugar and a dollop of vegan coconut whipped cream.

Tips and Variations

• Guava Twist: If you want to add an extra layer of flavor, you can include a spoonful of guava paste or jam along with the cream cheese filling.
• Sugar Sprinkle: A light sprinkle of sugar over the Quesitos before baking gives them an added crispiness and sweetness.
• Vegan Egg Wash: For a more authentic look, you can use a liquid vegan egg or a mixture of plant-based milk and maple syrup as an egg wash before baking.

These vegan Quesitos are not only delicious but also a celebration of Puerto Rican culture and cuisine. With their flaky pastry and sweet, creamy filling, they are sure to become a favorite in your household. So go ahead, indulge in these sweet treats, and experience the vibrant flavors of Puerto Rico in every bite.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Little Gem Salad with Crispy Tofu and Sofrito Croutons

In the vibrant culinary landscape of Puerto Rico, flavors are as colorful as the island itself. Here’s a creative twist on the classic Little Gem salad, infused with the rich and aromatic flavors of Puerto Rican cuisine, all while keeping it vegan.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. In this recipe, we incorporate the iconic Sofrito, Sazón, and Adobo to bring that authentic Puerto Rican flavor to your table.

Ingredients

For the Crispy Tofu:

• 4 ounces firm tofu, cubed
• 1 tablespoon olive oil
• 1 teaspoon Puerto Rican Adobo (see below for recipe)
• Salt and pepper to taste

For the Sofrito Croutons:

• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons Sofrito (see below for recipe)
• Salt and pepper to taste

For the Dressing:

• 2 large cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup vegetable oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (to mimic Parmesan cheese)

For the Salad:

• 4 heads Little Gem lettuce, washed and leaves separated
• 8 ounces radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro, chopped (for garnish)

Puerto Rican Adobo, Sazón, and Sofrito Recipes

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.

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.

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

Step 1: Prepare the Crispy Tofu

• Preheat your oven to high broil and position a rack in the upper third of the oven.
• Toss the tofu cubes with olive oil, Adobo, salt, and pepper.
• Spread the tofu on a rimmed baking sheet and broil until golden brown and crispy, about 4 minutes, flipping halfway through.

Step 2: Make the Sofrito Croutons

• In a small skillet, heat the olive oil over medium heat. Add the gluten-free breadcrumbs and cook until fragrant and golden brown, about 5 minutes.
• Stir in the Sofrito and season with salt and pepper. Set aside.

Step 3: Prepare the Dressing

• In a bowl, whisk together the garlic, lemon juice, Dijon mustard, dried oregano, cumin, salt, and pepper.
• Slowly pour in

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chocolate Irish Cream Cake: A Fusion of Flavors

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully intertwined with international delights. Here, we’re going to give the classic Irish Cream Chocolate Cake a vibrant Puerto Rican vegan twist, blending the deep flavors of chocolate with the aromatic essence of Puerto Rican spices and ingredients.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. This cake embodies the spirit of fusion that defines Puerto Rican cooking, while adhering to vegan principles that make it accessible and delicious for everyone.

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil or melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water
• 1 cup unsweetened almond milk

For the Irish Cream Frosting

• 1 cup vegan butter, softened
• 2 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup unsweetened almond milk
• 2 tablespoons coconut cream
• 1 teaspoon instant coffee powder (optional, for a mocha flavor)

For the Coconut Pecan Filling (Inspired by Puerto Rican Flavors)

• 1 1/2 cups coconut condensed milk
• 3/4 cup vegan butter
• 1 1/2 cups light brown sugar
• 3 cups unsweetened shredded coconut
• 1 1/2 cups chopped pecans
• A pinch of ground cinnamon and nutmeg (traditional Puerto Rican spices)

Instructions

For the Chocolate Cake

1. Preheat and Prepare: Preheat your oven to 350 degrees F. Grease two 9-inch cake pans and line them with parchment rounds.
2. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
3. Add Wet Ingredients: Add the oil, applesauce, vanilla extract, and almond milk. Mix on medium speed until well combined.
4. Add Boiling Water: Lower the speed and carefully pour in the boiling water, continuing to mix until combined. The batter will be runny, but that’s okay.
5. Bake: Divide the batter evenly between the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

For the Irish Cream Frosting

1. Combine Ingredients: In a large bowl, whisk together the vegan butter, powdered sugar, vanilla extract, and almond milk until smooth and creamy.
2. Add Coconut Cream and Coffee Powder: Whisk in the coconut cream and coffee powder (if using) until well combined.

For the Coconut Pecan Filling

1. Combine Coconut Condensed Milk and Butter: In a small saucepan over medium heat, combine the coconut condensed milk and vegan butter. Bring to a simmer, stirring until it thickens.
2. Add Brown Sugar and Spices: Remove from heat and whisk in the brown sugar, cinnamon, and nutmeg until combined.
3. Add Coconut and Pecans: Whisk in the unsweetened shredded coconut and chopped pecans. Let it cool slightly before layering.

Assembly

1. Layer the Cake: Place one of the cooled cakes on a flat surface. Spread half of the coconut pecan filling on top of it.
2. Add the Second Layer: Place the second cake on top and spread the remaining filling.
3. Frost the Cake: Frost the cake with the Irish Cream frosting.

Tips and Variations

• Use Fresh Spices: Ensure your spices are fresh and fragrant for the best flavor.
• Coconut and Pecans: The coconut pecan filling adds a delightful tropical twist, reminiscent of Puerto Rican desserts.
• Customize: If you prefer a stronger coffee flavor, you can increase the coffee powder in the frosting.

The Flavor Profile

This cake is a masterpiece of flavors, combining the rich, moist texture of a vegan chocolate cake with the creamy, slightly sweet Irish Cream frosting and the tropical essence of coconut and pecans. The hint of cinnamon and nutmeg adds a warm, comforting touch that is quintessentially Puerto Rican.

Conclusion

This Puerto Rican Vegan Chocolate Irish Cream Cake is more than just a dessert; it’s a celebration of cultural fusion and the vibrant flavors that make Puerto Rican cuisine so unique. Whether you’re a chocolate lover, a fan of tropical flavors, or simply looking to try something new, this cake is sure to delight your taste buds and leave you wanting more.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Potato Wedges: A Flavorful Twist on a Classic

When it comes to delicious and satisfying side dishes, potato wedges are hard to beat. But what if you could infuse them with the vibrant flavors of Puerto Rican cuisine? Here’s a recipe that combines the crispy, savory goodness of potato wedges with the rich, aromatic spices of Puerto Rico, all while keeping it vegan and oil-free.

The Magic of Puerto Rican Spices

Before we dive into the recipe, let’s talk about the trio of Puerto Rican flavor: Sazón, Adobo, and Sofrito. These blends are the heart of Puerto Rican cooking and will elevate your potato wedges to a whole new level.

• Sazón: A colorful blend that adds a deep, earthy flavor and a golden-red hue. It includes annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
• Adobo: A versatile dry rub that enhances and tenderizes with bold, savory flavors. It typically includes garlic powder, onion powder, dried oregano, salt, black pepper, and sometimes paprika.
• Sofrito: An aromatic base made from fresh herbs and vegetables like culantro, cilantro, ají dulce peppers, onion, garlic, and bell peppers.

Recipe: Puerto Rican Vegan Potato Wedges

Ingredients

• 2 large russet potatoes, cut into wedges
• 1 teaspoon Sazón (see below for homemade mix)
• 1 teaspoon Adobo (see below for homemade mix)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Sofrito (see below for homemade mix)
• Parchment paper

Homemade Sazón Mix

• 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

Homemade Adobo Mix

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

Homemade Sofrito Mix

• 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

1. Preheat the Oven: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.

2. Parboil the Potatoes: Add the potato wedges to a pot and cover them with water. Add 1 teaspoon of salt and 1 teaspoon of baking soda. Bring to a boil, cover the pot, and boil for about 7-8 minutes. This step helps break down the potato surfaces, creating a crispy exterior.

3. Drain and Season: Carefully drain the water and season the potato wedges with the Sazón and Adobo mixes. Be gentle, as the wedges can be fragile after parboiling.

4. Steam Off: Transfer the wedges to a wire cooling rack to steam off for about 10 minutes. This helps remove excess moisture.

5. Add Sofrito and Other Spices: In a large bowl, mix the potato wedges with the Sofrito blend, smoked paprika, garlic powder, salt, and black pepper until they are evenly coated.

6. Bake: Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, flipping halfway through. Add a pinch of salt while they’re hot.

7. Serve: Serve the potato wedges hot, garnished with fresh cilantro or culantro if desired. For an extra burst of flavor, consider a splash of vinegar to balance the savory flavors.

Tips and Variations

• Use TVP or Beans for Added Protein: If you want to add some protein to your meal, consider using Textured Vegetable Protein (TVP), which is easily available and affordable in Puerto Rico, or beans like black beans or chickpeas.
• Customize Your Spices: Feel free to adjust the amount of Sazón, Adobo, and Sofrito to your taste. You can also add other spices like cumin, coriander, or turmeric to give it an extra kick.
• Pair with Your Favorite Dips: Serve your potato wedges with a side of vegan mayo, ketchup, or a homemade salsa for a delicious and satisfying snack.

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 the rich culinary heritage of the island. These spice blends are not just flavor enhancers but also carry the history and culture of Puerto Rico, making every dish a celebration of its roots.

Enjoy your crispy, flavorful Puerto Rican Vegan Potato Wedges, and let the vibrant flavors of the island transport you to a world of deliciousness

1. Vegan Boricua Pantry Essentials