Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan White Rice: A Flavorful Twist on a Classic

When it comes to Puerto Rican cuisine, few dishes are as foundational and delicious as a well-cooked plate of white rice. In this recipe, we’re going to give the classic white rice a vibrant Puerto Rican vegan twist, infused with the iconic flavors of the island.

The Heart of Puerto Rican Cuisine

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

• Sazón: A vibrant spice mix that adds a golden-red color and depth to dishes. It’s perfect for rice, stews, and proteins.
• Adobo: A simple, versatile seasoning for meats and vegetables that enhances and tenderizes with bold, savory flavor.
• Sofrito: A fresh herb-and-vegetable blend used as a cooking base that forms the aromatic foundation of countless dishes.

The Recipe

Ingredients:

• 2 cups of Jasmine rice, thoroughly rinsed
• 3 cups of water
• 1.5 teaspoons of sea salt
• 1.5 tablespoons of olive oil (or oil of choice)
• 2 tablespoons of Puerto Rican Sofrito (see below for recipe)
• 1 teaspoon of Puerto Rican Sazón (see below for recipe)

Puerto Rican Sofrito Recipe:

• 1 bunch of cilantro
• 1 large onion, chopped
• 1 head of garlic, peeled
• 1 green bell pepper, chopped
• 2 ají dulce peppers (or substitute with cubanelle or bell peppers)

Blend all ingredients in a food processor until smooth. If needed, add a bit of olive oil to help blend.

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.

Instructions

1. Rinse the Rice: Thoroughly rinse the Jasmine rice with cold water until the water runs clear.
2. Heat the Pot: Place a large pot (at least twice as large as the combined volume of rice and water) over high heat.
3. Add Ingredients: Add the water, rinsed rice, sea salt, olive oil, Sofrito, and Sazón to the pot. Stir to combine and taste the water to adjust the salt if necessary.
4. Bring to Boil: Bring the mixture to a boil. After 2 minutes, cover the pot and reduce the heat to low.
5. Cook the Rice: Cook for 25 minutes. Then, uncover and fluff the rice with a fork to separate the grains.
6. Serve: Serve hot and enjoy!

Tips and Variations

• Sofrito Magic: Before adding the rice, sauté the Sofrito in olive oil for about 3 minutes to "awaken" the flavors. This step is crucial for getting that authentic Puerto Rican aroma.
• Balancing Flavors: For savory dishes, a splash of vinegar can help balance the flavors and add health benefits. However, this is optional and not necessary in this recipe.
• Meat Alternatives: If you want to add some protein to your dish, consider using beans like pigeon peas (gandules) or black beans. For a different twist, you can use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.

Cultural Significance

Puerto Rican white rice is more than just a side dish; it’s a staple that brings people together. Whether it’s served alongside arroz con gandules, roasted meats, or simply as a comforting meal on its own, this dish is a testament to the rich culinary heritage of Puerto Rico.

The blend of flavors from Sofrito and Sazón not only enhances the taste but also connects us to the island’s history and culture. Each bite is a celebration of the Taíno, Spanish, and African influences that have shaped Puerto Rican cuisine.

Conclusion

This vegan Puerto Rican white rice recipe is a delicious and flavorful way to experience the heart of Puerto Rican cuisine. With the aromatic base of Sofrito and the depth of Sazón, this dish is sure to become a favorite in your kitchen. So go ahead, cook it up, and savor the vibrant flavors of the island

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Roasted Kabocha Squash: A Flavorful Twist on a Classic

When it comes to celebrating the vibrant flavors and rich cultural heritage of Puerto Rico, few dishes embody the spirit of the island as beautifully as a well-crafted, vegan version of roasted kabocha squash. This recipe combines the natural sweetness of kabocha squash with the bold, aromatic flavors that define Puerto Rican cuisine.

The Cultural Significance

Puerto Rican cuisine is a melting pot of influences from the Taíno people, Spanish colonizers, and African enslaved individuals. The use of sofrito, sazón, and adobo – the trio of Puerto Rican flavor blends – is central to this culinary heritage. These blends not only add depth and color to dishes but also carry the history and traditions of the island.

Ingredients

• 2 pounds kabocha squash, cut into 1/3 inch slices
• 2 tablespoons olive oil
• 2 tablespoons sofrito (see below for recipe)
• 1 teaspoon Puerto Rican sazón (see below for recipe)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon dried oregano
• Fresh cilantro or recao (culantro) for garnish
• Splash of apple cider vinegar (optional, for balance)

Sofrito Recipe

For an authentic touch, making your own sofrito is a must. Here’s a simple 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.

Sazón Recipe

To add that signature Puerto Rican color and flavor:

• 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.

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Squash: Cut the kabocha squash into 1/3 inch slices. If you prefer, you can remove the skin, but the skin is edible and adds a nice texture.

3. Season the Squash: In a large bowl, toss the squash slices with olive oil, sofrito, sazón, garlic powder, salt, and black pepper until the squash is well-coated.

4. Roast the Squash: Spread the squash slices out in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until the squash is tender and slightly caramelized.

5. Finish with a Splash: If desired, add a splash of apple cider vinegar to balance the flavors and enhance the nutritional benefits.

6. Garnish and Serve: Garnish with fresh cilantro or recao. Serve hot as a side dish or add to your favorite Puerto Rican dishes like sancocho or arroz con gandules.

Tips and Variations

• Adding Protein: If you want to include a protein source, consider adding marinated tofu, tempeh, or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. For a hearty option, beans like black beans or pigeon peas (gandules) can also be a great addition.

• Herbal Flavors: For an extra herbal note, you can sprinkle some dried oregano or thyme over the squash before roasting.

Embracing the Culture

This recipe is more than just a delicious dish; it’s a celebration of Puerto Rico’s rich culinary heritage. By using sofrito, sazón, and other traditional ingredients, you’re connecting with the island’s history and the people who make its cuisine so vibrant. So go ahead, take a bite, and taste the warmth and hospitality of Puerto Rico in every slice of this roasted kabocha squash. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Creamy Mushroom Soup: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can elevate even the simplest of dishes into something extraordinary. Today, we’re going to infuse the classic creamy mushroom soup with the vibrant flavors of Puerto Rico, creating a dish that is both comforting and culturally significant.

The Magic of Puerto Rican Flavors

Before we dive into the recipe, let’s talk about the trio of flavors that make Puerto Rican cuisine so unique: Sazón, Adobo, and Sofrito. These blends are more than just spices; they are the essence of the island’s culinary heritage.

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

The Recipe: Puerto Rican Vegan Creamy Mushroom Soup

Ingredients

• Vegan Butter or Olive Oil: For sautéing, use 2 tablespoons.
• Onion and Garlic: 1 medium onion and 3 cloves of garlic, finely chopped.
• Mushrooms: 500g of chestnut, cremini, or closed cup mushrooms, roughly chopped.
• Sofrito: 2-3 tablespoons, sautéed in oil to awaken the flavors.
• Adobo: 1 teaspoon, for adding that bold, savory flavor.
• Sazón: 1 teaspoon, to give the soup its signature color and depth.
• Dry White Wine: 50ml, choose a vegan variety.
• Dark Soy Sauce: 1 tablespoon, or tamari for a gluten-free option.
• Fresh Thyme: 1 teaspoon, de-stalked.
• Vegetable Stock/Broth: 500ml.
• Silken Tofu or Vegan Cream: 100g or 120ml, for a creamy texture.
• Salt and Pepper: To taste.
• Fresh Parsley and Thyme: For garnish.

Instructions

1. Sauté the Onions and Garlic: Heat the vegan butter or olive oil in a large saucepan over medium heat. Add the crushed black pepper and let it toast for 20 seconds. Then, add the chopped onion and garlic and fry until the onion is softened, about 2-3 minutes.
2. Add the Mushrooms: Add half of the mushrooms to the saucepan and cook until they shrink slightly. Then add the rest of the mushrooms and cook until they are gently browned, about another 2-3 minutes.
3. Introduce the Sofrito and Spices: Add the sautéed sofrito, adobo, and sazón to the saucepan. Stir well to combine.
4. Add the White Wine, Soy Sauce, and Thyme: Pour in the white wine, dark soy sauce, and fresh thyme. Simmer for a minute to remove some of the alcohol.
5. Add the Vegetable Stock: Pour in the vegetable stock and bring the mixture to a simmer.
6. Simmer and Blend: Leave the soup to simmer for 10 minutes without a lid. Remove the soup from the heat and set aside a cup of the soup, ensuring it includes plenty of mushrooms. Add the silken tofu or vegan cream to the remaining soup and blend until smooth using an immersion blender.
7. Combine and Season: Add the reserved cup of soup back into the blended soup and stir to combine. Season with salt and pepper to taste.
8. Serve: Serve hot, garnished with fresh parsley and thyme.

Optional Extras for Added Flavor

To take your soup to the next level, consider these optional ingredients:

• Marmite or Mushroom Ketchup: Add a dash for an umami flavor boost.
• Dried Mushrooms: Rehydrate them and add them to the soup for a deeper mushroom flavor.
• A Splash of Vinegar: A small amount can balance the flavors and add a hint of acidity.

Cultural Significance and Serving Suggestions

This Puerto Rican Vegan Creamy Mushroom Soup is more than just a meal; it’s a celebration of the island’s rich culinary heritage. The combination of sofrito, adobo, and sazón gives this soup a flavor profile that is quintessentially Puerto Rican.

Serve this soup with a side of warm, toasted bread or vegan dinner rolls for a comforting and satisfying meal. It’s also perfect as a simple yet impressive holiday dinner or as a cozy wintery evening treat.

Conclusion

This Puerto Rican Vegan Creamy Mushroom Soup is a delicious fusion of traditional Puerto Rican flavors and modern vegan ingredients. With its rich, creamy texture and aromatic spice blends, it’s a dish that will warm your heart and your palate. So next time you’re looking for a soup that’s both comforting and culturally significant, give this recipe a try and taste the vibrant flavors of Puerto Rico.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Fairy Bread: A Delicious Twist on a Classic

When you think of fairy bread, you might envision a simple, colorful snack often served at children’s parties. However, by infusing it with the vibrant flavors and rich culinary heritage of Puerto Rico, we can transform this treat into a delightful and culturally significant delight.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of indigenous Taíno, Spanish, and African influences. The use of traditional spice blends like Sazón, Adobo, and Sofrito is what sets Puerto Rican dishes apart, adding depth and authenticity to every meal. For our Vegan Puerto Rican Fairy Bread, we will focus on incorporating these flavors in a creative and delicious way.

The Recipe

Ingredients

• Bread:

  • 120g all-purpose flour
  • 40g corn flour
  • 4g baking powder
  • 4g baking soda
  • 2g fine salt
  • 245ml soy milk
  • 5ml apple cider vinegar (for savory versions, but omitted here)
  • 114g vegan margarine
  • 120g dark brown sugar
  • 7ml vanilla extract

• Filling:

  • Instead of traditional butter or margarine, we’ll use a Sofrito-infused spread for an aromatic and flavorful twist.
  • 1/4 cup vegan butter or margarine, softened
  • 2 tablespoons Sofrito (see below for Sofrito recipe)

• Optional Toppings:

  • Chopped fresh cilantro or culantro for a fresh, herbal flavor
  • Toasted sesame seeds or anise seeds for added texture and flavor

Sofrito Recipe

For the Sofrito, you will need:

• 1 bunch culantro (recao leaves) or cilantro
• 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 little olive oil if needed to help blend. Freeze in ice cube trays for long-term use.

Instructions

1. Prepare the Bread:

   • Preheat the oven to 350°F (180°C).
   • Line and grease a bread-shaped tin on the bottom and sides.
   • In a medium bowl, sift together the flour, corn flour, baking powder, baking soda, and salt.
   • In a stand mixer, cream the margarine and sugar for 5 minutes until very light and fluffy. Add the vanilla extract and mix well.
   • On low speed, alternate between the flour mixture and the soy milk in three batches. Mix until just incorporated. Stop occasionally to scrape down the sides of the bowl.

2. Bake the Bread:

   • Pour the batter into the prepared bread tin and smooth the top.
   • Bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the bread cool completely before slicing.

3. Prepare the Sofrito Spread:

   • Mix the softened vegan butter or margarine with 2 tablespoons of Sofrito.
   • Spread this mixture evenly onto the cooled bread slices.

4. Optional Toppings:

   • Sprinkle chopped cilantro or culantro, toasted sesame seeds, or anise seeds on top of the Sofrito spread for an extra layer of flavor and texture.

The Magic of Sofrito

Sofrito is the aromatic heart of Puerto Rican cuisine, a blend of fresh herbs and vegetables that adds a depth of flavor to any dish. By incorporating Sofrito into our fairy bread spread, we bring a piece of Puerto Rico’s culinary heritage into this simple yet delightful snack.

Tips and Variations

• Savory Versions: For a more savory take, you could add a splash of apple cider vinegar to the bread dough or use it in a marinade base, though this is not necessary for this particular recipe.
• Affordable Alternatives: If you’re looking to add protein to your Puerto Rican dishes, TVP (Textured Vegetable Protein) is a very affordable and easily available option in Puerto Rico. However, for this recipe, the focus remains on the bread and its flavorful spread.

Conclusion

Vegan Puerto Rican Fairy Bread is more than just a twist on a classic snack; it’s a celebration of the rich cultural and culinary heritage of Puerto Rico. With the aromatic and flavorful Sofrito spread, this bread becomes a delightful treat that can be enjoyed by everyone. So go ahead, take a bite, and let the vibrant flavors of Puerto Rico transport you to the heart of this beautiful island.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chicken and Chickpea Tray Bake: 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 dishes. Here, we’re going to transform a simple tray bake into a vibrant, flavorful Puerto Rican Vegan Chicken and Chickpea Tray Bake, infused with the iconic trio of Puerto Rican spices: Sazón, Adobo, and Sofrito.

The Cultural Significance

Puerto Rican cuisine is a melting pot of influences from the Taíno, Spanish, and African cultures. The use of Sazón, Adobo, and Sofrito is a testament to this heritage. These spice blends are not just seasonings but carry the history and soul of the island’s culinary traditions. By incorporating these into our dish, we honor the cultural roots of Puerto Rico while making it accessible and delicious for everyone.

Ingredients

For this recipe, we will use some traditional Puerto Rican ingredients along with some clever vegan substitutions.

• 1 cup chickpeas, drained and rinsed
• 1 cup mixed vegetables (such as carrots, zucchini, bell peppers)
• 1 cup cooked beans (like kidney beans or black beans) or 1 cup TVP (Textured Vegetable Protein), rehydrated and seasoned with Adobo
  • TVP is widely available in Puerto Rico and is a very affordable option.
• 2 tablespoons olive oil
• 2 tablespoons Sofrito (see below for recipe)
• 1 teaspoon Sazón (see below for recipe)
• 1 teaspoon Adobo (see below for recipe)
• 1 tablespoon tomato sauce
• Salt and pepper to taste
• Optional: A splash of vinegar for balance and health benefits

Puerto Rican Spice 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

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

Adobo

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

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

Sofrito

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (substitute 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. Blend in a food processor until smooth (add olive oil if needed). Freeze in ice cube trays for long-term use.

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the TVP or Beans: If using TVP, rehydrate it according to package instructions and mix with Adobo seasoning. If using beans, simply rinse and set aside.

3. Sauté the Sofrito: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 tablespoons of Sofrito and sauté until fragrant, about 2-3 minutes.

4. Add Vegetables and Chickpeas: Add the mixed vegetables, chickpeas, and seasoned TVP or beans to the skillet. Stir well to combine with the Sofrito.

5. Season with Sazón and Adobo: Sprinkle 1 teaspoon of Sazón and 1 teaspoon of Adobo over the vegetables and stir to coat evenly.

6. Add Tomato Sauce: Pour in the tomato sauce and mix well.

7. Transfer to Tray: Transfer the mixture to a baking tray or a large oven-safe dish.

8. Bake: Bake in the preheated oven for about 30-35 minutes, or until the vegetables are tender and the flavors have melded together.

9. Finish with a Splash of Vinegar: If desired, add a splash of vinegar to balance the flavors and enhance the nutritional benefits.

10. Serve: Serve hot, garnished with fresh cilantro and a side of rice, tostones, or your favorite Puerto Rican accompaniments.

Enjoy Your Puerto Rican Vegan Chicken and Chickpea Tray Bake!

This dish is a celebration of Puerto Rican flavors with a vegan twist, making it accessible to everyone. The Sazón adds a golden-red color and depth, the Adobo enhances the savory flavors, and the Sofrito forms the aromatic base that ties everything together. This is more than just a meal; it’s a taste of Puerto Rico’s rich culinary heritage. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chocolate Crepes: A Delicious Twist on a Classic

When you think of crepes, you might imagine the delicate, thin pancakes often associated with French cuisine. However, with a little creativity and some vibrant Puerto Rican flavors, you can transform these crepes into a unique and delicious vegan treat that blends the best of both worlds.

The Recipe

To make these Puerto Rican Vegan Chocolate Crepes, you’ll need the following ingredients:

For the Crepes:

• 1 cup spelt flour
• 2 tablespoons cornstarch
• 2 tablespoons tapioca starch
• 3 tablespoons unsweetened cocoa powder (sift if lumpy)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can (14 oz) lite coconut milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

For the Filling (Optional):

• Fresh fruit like strawberries or blueberries
• Chocolate hazelnut spread
• Coconut whipped cream

Instructions

1. Prepare the Crepe Batter: In a large bowl, whisk together the spelt flour, cornstarch, tapioca starch, cocoa powder, baking powder, and salt. Add the coconut milk, maple syrup, and vanilla extract. Whisk until the batter is very smooth and on the runny side. If it’s too thick, add a touch more milk.

2. Let it Rest: Allow the batter to sit for 10 minutes while you heat up a 10-inch nonstick pan over medium-low heat. Nonstick pans are crucial here, as stainless steel pans will cause the crepes to stick.

3. Cook the Crepes: Pour a small amount of the batter into the pan and tilt the pan to spread it evenly. Cook for about 2 minutes until the edges start to curl and the surface is dry. Flip and cook for another minute. Repeat with the remaining batter.

The Puerto Rican Touch

While these crepes are delicious on their own, you can add a hint of Puerto Rican flair through your fillings and toppings. Here are a few ideas:

Fruit Fillings:

• Use fresh tropical fruits like mango or pineapple to give your crepes a Caribbean twist.
• Top with coconut whipped cream for an extra layer of flavor.

Chocolate and Nut Fillings:

• Fill your crepes with a rich chocolate hazelnut spread, reminiscent of the decadent flavors often found in Puerto Rican desserts.

Cultural Significance

In Puerto Rican cuisine, desserts are often a celebration of family and tradition. By incorporating vegan ingredients into these crepes, you can enjoy a treat that is both delicious and aligned with modern values of sustainability and compassion.

Tips and Variations

• Savory Crepes (Optional): If you’re looking to create a savory version, you could fill your crepes with ingredients like black beans, roasted vegetables, or even TVP (textured vegetable protein) seasoned with a splash of vinegar for balance and health benefits. TVP is easily available in Puerto Rico and is an affordable option for adding protein to your dishes.

• Fresh and Healthy: These crepes are not only vegan but also relatively healthy, making them a great option for breakfast or a light dessert. The use of spelt flour and less sweetener than cocoa powder ensures a rich, balanced flavor.

Conclusion

These Puerto Rican Vegan Chocolate Crepes are a delightful fusion of French delicacy and Puerto Rican flair. With their rich chocolate flavor and versatile fillings, they are perfect for any occasion, whether it’s a family gathering or a simple treat to start your day. So go ahead, experiment with these crepes, and enjoy the vibrant flavors of Puerto Rico in every delicious bite

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Tostones and Chicharrón de Pollo: A Flavorful Duo

If you’re looking to delve into the vibrant flavors and rich culinary traditions of Puerto Rico, you can’t go wrong with a classic combination: Vegan Tostones and Chicharrón de Pollo. This duo is a staple in Puerto Rican cuisine, and with a few simple tweaks, it can be perfectly adapted to a vegan diet.

The Magic of Tostones

Tostones, or twice-fried plantains, are a quintessential Puerto Rican side dish that can be enjoyed as a snack or appetizer. Here’s how you can make them:

Ingredients:

• 4 Green Plantains
• Oil for frying (Canola or Vegetable)
• Warm water
• 1-2 Tsp Garlic Powder
• 2-4 Tsp Salt

Instructions:

1. Peel and Cut: Peel the green plantains by cutting off the ends and making a slit down the length. Remove the skin and cut the plantains into 1-inch pieces.
2. Soak: Place the cut pieces into a bowl of warm water to prevent oxidation.
3. Dry and Fry: Drain the water and dry the plantain pieces completely. Fry them in hot oil (about an inch deep) for about 3 minutes on each side, until they are semi-soft and lightly golden.
4. Press: Remove the plantains and let them cool enough to handle. Use a tostonera or a brown paper bag to press them into flat rounds.
5. Second Fry: Quickly dip each flattened plantain into warm water and then fry them again in hot oil for another 1-2 minutes on each side, until crispy and golden.
6. Season: Drain and sprinkle with salt and garlic powder immediately.

Vegan Chicharrón de Pollo

For the Chicharrón de Pollo, we’ll use a vegan alternative to traditional chicken. Here’s how you can make it:

Ingredients:

• 1 pack of unbreaded vegan chicken strips (or use TVP, Tofu, or Tempeh as alternatives)
• Oil for frying
• Marinade:
  • 1-2 tbsp Sofrito (see Sofrito Base Preparation below)
  • 1 tbsp Sazón (or use Adobo Seasoning Blend)
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Onion Powder
  • 1 tbsp Minced or pureed Garlic
  • 1/4 cup White Vinegar
• Coating:
  • 1 cup All-purpose flour

Instructions:

1. Marinate: Cut the vegan chicken strips into chunks and mix them with the marinade ingredients. Let it marinate for at least 30 minutes.
2. Coat and Fry: Heat oil in a fryer or pot to 350°F. Add the marinated chunks to a bag or container with flour and coat evenly. Fry for 4-5 minutes or until crispy and golden brown. You can fry them twice for a darker color and crispier texture.
3. Serve: Drain on napkins and serve immediately.

Sofrito Base Preparation

For both dishes, having a good Sofrito base can enhance the flavors significantly.

• Olive Oil or Annatto Oil: 1/4 cup
• Garlic: 12 cloves, finely grated
• White Onion: 1 large, diced
• Red Bell Pepper: 1, seeds and ribs removed, diced
• Green Bell Pepper: 1, seeds and ribs removed, diced
• Cubanelle Pepper: 1, seeds and ribs removed, diced
• Ají Dulce Peppers: 5, seeds and ribs removed
• Cilantro: 1/2 cup, finely chopped
• Culantro: 7 sprigs (5 finely chopped, 2 whole)
• Tomato Sauce or Puree: 1 cup

Combine these ingredients in a blender or food processor and blend until well combined.

Bringing It All Together

When you combine these two dishes, you get a flavor profile that is quintessentially Puerto Rican. Here’s a suggestion on how to enjoy them together:

• Serve the crispy Tostones alongside the Chicharrón de Pollo.
• For an added twist, create mini sandwiches by layering a slice of Tostones, a piece of Chicharrón, some mayoketchu (a Puerto Rican mayo and ketchup mix), and another slice of Tostones.

Cultural Significance

In Puerto Rico, food is more than just sustenance; it’s a way to connect with family, culture, and traditions. Tostones and Chicharrón de Pollo are dishes that evoke memories of home and community. When you take a bite, you’re not just tasting the flavors; you’re experiencing the history and warmth of the island.

Tips and Variations

• TVP Availability: If you’re in Puerto Rico, TVP (Textured Vegetable Protein) is a very affordable and easily accessible option for the Chicharrón de Pollo.
• Balancing Flavors: A splash of vinegar in the marinade helps balance the flavors and adds health benefits.
• Bean Alternatives: If you prefer, you can use beans as a protein source instead of TVP, Tofu, or Tempeh.

Enjoy your journey through the flavors of Puerto Rico with these vegan versions of Tostones and Chicharrón de Pollo. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Tajín Wings: A Flavorful Twist on a Classic

When it comes to vibrant and flavorful cuisine, Puerto Rican dishes stand out for their rich cultural heritage and delicious blends of spices. Here, we’re going to give the traditional Tajín chicken wings a vegan makeover, infused with the essence of Puerto Rican flavors.

Why This Recipe?

This dish combines the crispy, spicy goodness of Tajín with the heart and soul of Puerto Rican cuisine. By using plant-based ingredients, we make this recipe accessible to everyone, while maintaining the authentic flavors that make Puerto Rican cooking so beloved.

Ingredients

For the Wings

• 1 cup of TVP (Textured Vegetable Protein) or extra-firm tofu, cut into wing-like shapes
  • Note: TVP is easily available in Puerto Rico and is a very affordable option.
• 2 tablespoons of olive oil
• 2 tablespoons of Tajín Clásico
• 1 teaspoon of Puerto Rican Adobo (see below for recipe)
• Salt and pepper, to taste

For the Glaze & Garnish

• ¼ cup of pure maple syrup
• 3 tablespoons of fresh lime juice
• 1 teaspoon of Tajín Clásico
• ¼ cup of minced cilantro leaves
• Extra lime wedges, for serving

Puerto Rican Adobo Recipe

For this recipe, you’ll need a simple Adobo blend. Here’s how to make it:

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

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

Instructions

Prepare the Wings

1. Marinate the Wings:

   • In a large bowl, combine the TVP or tofu wings, olive oil, Tajín, and Adobo. Toss until the wings are completely coated in the mixture. Let this marinate for at least 30 minutes to an hour.

2. Cook the Wings:

   • Preheat a grill to medium-high heat or use a grill pan on the stovetop.
   • Grill the wings for 10-12 minutes, turning halfway through, until they are golden on the outside and cooked through.

Prepare the Glaze

1. Mix the Glaze:

   • In a large bowl, combine maple syrup, lime juice, and Tajín Clásico. Mix well.

2. Glaze the Wings:

   • Once the wings are done, immediately transfer them to the bowl with the maple glaze. Toss well to coat the wings entirely in the glaze.

Serve

• Transfer the glazed wings to a serving platter and sprinkle over the minced cilantro.
• Serve immediately with extra lime wedges.

The 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 Adobo, Sazón, and Sofrito—known as the "Puerto Rican trifecta"—adds depth and authenticity to any dish.

In this recipe, the Adobo blend enhances and tenderizes the TVP or tofu, giving it a bold, savory flavor reminiscent of traditional Puerto Rican grilled proteins. The Tajín adds a spicy kick, while the maple glaze provides a sweet and tangy contrast.

Tips and Variations

• Balancing Flavors: For an added health benefit and to balance the flavors, a splash of apple cider vinegar or white vinegar can be mixed into the glaze.
• Using Sofrito: If you want to add an extra layer of flavor, sauté 2-3 tablespoons of Sofrito in oil before adding the wings to the grill pan. This will "awaken" the flavors and add a rich aromatic base to your dish.
• Alternative Proteins: If you prefer other plant-based options, you can use tempeh or seitan cut into wing shapes. However, TVP remains a great choice due to its availability and affordability.

Enjoy your delicious Puerto Rican Vegan Tajín Wings, a dish that blends the best of both worlds in a flavorful and culturally rich way. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Alcapurrias: A Flavorful and Cultural Delight

If you’re looking for a dish that embodies the vibrant flavors and rich cultural heritage of Puerto Rico, look no further than the vegan version of Alcapurrias. These delicious fritters 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 Alcapurrias

Alcapurrias are more than just a tasty snack; they are a tradition that brings people together. Often found at street vendors and festivals, these fritters are a labor of love that involves careful preparation and a blend of unique ingredients. The process of making Alcapurrias is almost as important as the final product, as it often involves family and friends gathering to share in the cooking and the joy of eating together.

Ingredients You’ll Need

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

• For the Masa:

  • 4 green bananas
  • 1 green plantain
  • 1 medium-sized yautia (taro root)
  • ¼ cup achiote oil (or annatto oil)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Waxed paper or banana leaves for molding

• For the Filling:

  • 1 cup cooked black beans (or kidney beans) as a filling alternative to meat
  • 3 tbsp Puerto Rican Sofrito (see below for preparation)
  • 1 tsp Adobo Seasoning Blend (see below for preparation)
  • 1/4 cup tomato sauce
  • 1/4 cup chopped olives (such as Goya)
  • 1 tsp vegetable bullion (optional)
  • A splash of vinegar to balance flavors (optional)

• For Frying:

  • 3 cups vegetable oil

Puerto Rican Sofrito Base Preparation

To make the Sofrito, you’ll need:

• 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 blender or food processor and blend until smooth. You can also sauté the ingredients in olive oil if you prefer a more roasted flavor.

Adobo Seasoning Blend

For the Adobo, mix:

• 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

How to Make Vegan Alcapurrias

Step 1: Creating Achiote Oil

Start by making the achiote oil, which gives the Alcapurrias their distinctive color and flavor. In a small pot over medium heat, combine 1 cup of vegetable oil and ¼ cup of annatto seeds. Heat the oil until it turns a deep orange-red color, then strain and let it cool.

Step 2: Preparing the Masa

Peel the green bananas, green plantain, and yautia, then chop them into small pieces. In a food processor, combine these ingredients with a little less than ¼ cup of achiote oil and process until you get a smooth, paste-like consistency. Add the salt, black pepper, garlic powder, cumin, and oregano, and stir to combine.

Step 3: Preparing the Filling

Cook the black beans and mix them with the Puerto Rican Sofrito, Adobo Seasoning Blend, tomato sauce, and chopped olives. A splash of vinegar can be added to balance the flavors, but it’s optional.

Step 4: Assembling Alcapurrias

Use waxed paper or banana leaves to mold your Alcapurrias. Place ¼ cup of the masa on the paper or leaf, spread it into a small oval shape, and add a small dollop of the bean filling to the center. Cover the filling with another ¼ cup of masa, ensuring it is evenly covered.

Step 5: Frying Alcapurrias

Heat 3 cups of vegetable oil in a skillet to 375°F (190°C). Fry the Alcapurrias two at a time, making sure not to overcrowd the pot. Fry for about 5 minutes on each side until they are golden brown.

Serving Suggestions

Serve your vegan Alcapurrias with a side of mayo ketchup or a simple tomato sauce for an authentic touch. You can also enjoy them with garlic bread, fried plantains, or a side salad to keep the meal light and refreshing.

Tips and Variations

• Meat Alternatives: If you prefer, you can use TVP (textured vegetable protein), tofu, or tempeh as alternatives to beans. TVP is particularly convenient and affordable, especially in Puerto Rico.
• Flavor Enhancement: The Puerto Rican Sofrito and Adobo Seasoning Blend add a depth of flavor that is quintessential to Puerto Rican cuisine. Use them sparingly to enhance the savory flavors of your dish.

Enjoy your delicious vegan Alcapurrias, filled with the rich flavors and traditions of Puerto Rico

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Arugula Salad with Radish, Fennel, and a Twist of Island Flavors

As we delve into the vibrant world of Puerto Rican cuisine, it’s exciting to see how traditional flavors can be woven into modern, vegan dishes. Today, we’re giving a classic arugula salad a delightful Puerto Rican vegan twist, blending the freshness of arugula with the zesty flavors of the island.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by its indigenous Taíno people, Spanish colonizers, and African roots. The use of aromatic blends like Sofrito, Adobo, and Sazón is integral to this culinary heritage. These blends not only add flavor but also connect us to the history and traditions of the island.

The Recipe

Ingredients:

• Greens and Vegetables:

  • 5 cups arugula
  • 1 small fennel bulb, sliced paper thin
  • 3 radishes, very thinly sliced
  • 1 small red onion, thinly sliced
  • 2 ripe tomatoes, diced (optional)

• Puerto Rican Flair:

  • 2 tablespoons Sofrito (see below for homemade recipe)
  • 1 teaspoon Adobo (see below for homemade recipe)
  • 1 tablespoon olive oil

• Additional Flavors:

  • 1 small avocado, diced
  • ⅓ cup toasted almonds or pine nuts
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • A splash of apple cider vinegar (optional, for balance)

Homemade 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

Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.

Homemade Adobo:

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

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Sofrito: If using frozen Sofrito, thaw it first. Otherwise, sauté 2–3 tablespoons of fresh Sofrito in olive oil to “awaken” the flavors.

2. Marinate the Fennel and Radishes: In a medium bowl, combine the sliced fennel, radishes, and a splash of olive oil. Add a pinch of salt, black pepper, and a squeeze of fresh lemon juice. Toss and set aside for 5 minutes to marinate.

3. Assemble the Salad: In a large bowl, toss together the arugula, marinated fennel and radishes, diced red onion, and tomatoes (if using).

4. Add the Puerto Rican Touch: Mix in the sautéed Sofrito and sprinkle Adobo over the salad for that authentic Puerto Rican flavor.

5. Finishing Touches: Top the salad with diced avocado and toasted almonds or pine nuts. Drizzle with olive oil, lemon juice, and a pinch of salt and black pepper. If desired, add a splash of apple cider vinegar to balance the flavors.

Suggestion for Added Protein

If you want to add some protein to your salad, consider using black beans, chickpeas, or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico. Here’s a simple way to incorporate it:

• TVP Option:
  • Cook TVP according to package instructions.
  • Season with Adobo and a bit of Sofrito.
  • Add it to the salad for a protein-packed meal.

Conclusion

This Puerto Rican vegan arugula salad is a perfect blend of freshness and island flavors, making it an excellent choice for any meal. The Sofrito and Adobo add a depth of flavor that is quintessentially Puerto Rican, while the arugula, fennel, and radishes provide a crunchy and refreshing base. This dish is not only delicious but also a celebration of the rich culinary heritage of Puerto Rico.

Enjoy your salad with a side of rice, beans, or as a light and satisfying meal on its own. ¡Buen provecho

1. Vegan Boricua Pantry Essentials