Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan "Oysters" Mosca: A Flavorful Twist on a Classic

When you think of Puerto Rican cuisine, you often imagine vibrant flavors, aromatic spices, and a rich cultural heritage. For this recipe, we’re taking the classic "Oysters" Mosca and giving it a delicious vegan twist, infused with the heart and soul of Puerto Rican cooking.

The Cultural Significance

In Puerto Rican cuisine, dishes are often more than just meals; they are celebrations of family, tradition, and community. The use of sofrito, adobo, and sazón – the trio of Puerto Rican flavor – is a staple in many traditional recipes. These spice blends not only add depth and color but also connect us to the island’s indigenous, Spanish, and African roots.

The Recipe: Puerto Rican Vegan "Oysters" Mosca

Ingredients

• King Oyster Mushrooms: 20 ounces, stems removed and caps sliced into "oyster" shapes
• Puerto Rican Sofrito: 1⁄4 cup (see below for recipe)
• Puerto Rican Adobo: 2 teaspoons (see below for recipe)
• Olive Oil: 1⁄4 cup plus 1 tablespoon
• Green Onions: 1⁄2 cup, sliced
• Garlic: 2 tablespoons, minced
• Parsley: 2 tablespoons, chopped
• Italian Bread Crumbs: 1⁄4-1/2 cup (use gluten-free if necessary)
• Nutritional Yeast: 1⁄4 cup (to mimic the cheesy flavor)
• Black Pepper: 1⁄4 teaspoon
• Oregano: 1⁄2 teaspoon
• Cayenne Pepper: 1/8 teaspoon

Puerto Rican Sofrito Recipe

• Culantro (Recao Leaves): 1 bunch
• Cilantro: 1 bunch
• Ají Dulce Peppers or Bell Peppers: 6-8
• Onion: 1 large, chopped
• Garlic: 1 head, peeled
• Green Bell Pepper: 1, chopped
• Tomatoes or Roasted Red Peppers: 2-3 or 1⁄2 cup (optional)

Blend all ingredients until smooth, adding olive oil if needed. Freeze in ice cube trays for long-term use.

Puerto Rican Adobo Recipe

• Garlic Powder: 2 tablespoons
• Onion Powder: 2 tablespoons
• Dried Oregano: 1 tablespoon
• Salt: 1 tablespoon
• Black Pepper: 1 tablespoon
• Paprika: 1 teaspoon (optional)

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Mushrooms:

   • Slice the king oyster mushrooms into "oyster" shapes and set aside.

2. Make the Sofrito and Adobo:

   • Use pre-made sofrito and adobo or prepare them according to the recipes above.

3. Sauté the Sofrito:

   • Heat 1⁄4 cup of olive oil in a large skillet over medium heat.
   • Add the sofrito and sauté for about 5 minutes, stirring often, until fragrant.

4. Add Garlic and Mushrooms:

   • Add the minced garlic and cook for 1 minute.
   • Add the sliced mushrooms and cook until they start to soften, about 4-5 minutes.

5. Season with Adobo and Spices:

   • Sprinkle the Puerto Rican adobo, black pepper, oregano, and cayenne pepper over the mushrooms. Stir well to combine.

6. Add Bread Crumbs and Nutritional Yeast:

   • Sprinkle the Italian bread crumbs and nutritional yeast over the mushrooms and stir to coat evenly.

7. Bake:

   • Transfer the mushroom mixture to a baking dish and drizzle with the remaining 1 tablespoon of olive oil.
   • Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the mushrooms are tender and the top is golden brown.

8. Finish with Fresh Herbs:

   • Garnish with sliced green onions and chopped parsley before serving.

Tips and Variations

• TVP or Beans Alternative: If you prefer a different texture, you can use textured vegetable protein (TVP) or even beans like cannellini or chickpeas, marinated and cooked similarly.
• Splash of Vinegar: For added depth, a splash of apple cider vinegar can balance the flavors and provide health benefits.
• Affordability: In Puerto Rico, TVP is easily available and very affordable, making it a great option for those on a budget.

Serving Suggestions

• Serve this vegan "Oysters" Mosca as a side dish or appetizer, perfect for gatherings and celebrations.
• Pair it with a side of rice, beans, or a fresh salad for a complete meal.
• For an authentic touch, serve with avocado, tostones (fried plantains), or crusty bread.

This dish is not just a meal; it’s a celebration of flavors and traditions. With every bite, you’ll taste the vibrant spirit of Puerto Rican cuisine, now accessible to everyone, regardless of dietary preferences. So, gather around the table, share this delicious vegan "Oysters" Mosca, and let the flavors transport you to the heart of Puerto Rico. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Crazy Crust Pizza: A Flavorful Twist on a Classic

If you’re looking for a pizza that combines the vibrant flavors of Puerto Rican cuisine with the convenience of a unique crust, you’re in the right place. Here’s a recipe for a Puerto Rican Vegan Crazy Crust Pizza that will transport your taste buds to the islands.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is known for its rich, bold flavors, thanks to the trio of essential spice blends: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and add a depth and authenticity that you won’t want to miss.

Ingredients

Crust

• 1 cup (125g) all-purpose flour
• 1 teaspoon Italian seasoning (you can substitute with a mix of oregano, cumin, and coriander for a more Puerto Rican flair)
• 1 teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• 2 large eggs, room temperature (replace with flax or chia eggs for a vegan version)
  • Mix 2 tablespoons of ground flaxseed or chia seeds with 6 tablespoons of water and let it sit for 5 minutes to thicken.
• 2⁄3 cup (163g) plant-based milk, room temperature

Toppings

• Sofrito: Blend together 1/4 cup chopped onion, 2 cloves garlic, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh culantro (or recao leaves), and 1/4 cup chopped ají dulce peppers (or substitute with cubanelle or bell peppers). Sauté this mixture in a little olive oil until fragrant.
• Vegan Sausage: Use textured vegetable protein (TVP), marinated in a mix of Adobo seasoning, garlic powder, onion powder, and a splash of apple cider vinegar to add a tangy flavor. TVP is easily available in Puerto Rico and is very affordable.
  • Alternatively, you can use marinated tofu or tempeh, but TVP works wonderfully.
• Black Beans: Cooked black beans with a hint of cumin and coriander add a delicious and nutritious twist.
• Pizza Sauce: Use a homemade or store-bought pizza sauce with a sprinkle of Sazón for that golden-red color and depth of flavor.
• Mozzarella Cheese: Opt for a vegan mozzarella cheese alternative.
• Additional Toppings: Chopped bell peppers, onions, and mushrooms sautéed with a bit of Sofrito.

Instructions

1. Preheat the Oven:

   • Adjust your oven rack to the lowest position and preheat to 425°F (220°C).

2. Prepare the Crust:

   • In a large bowl, combine the flour, Italian seasoning (or your custom mix), salt, and black pepper. Add the flax or chia eggs and plant-based milk. Stir until the batter is smooth.

3. Bake the Crust:

   • Lightly spray a rimmed 10×15-inch baking pan with non-stick cooking spray. Pour the batter into the prepared pan, ensuring it evenly covers the bottom.
   • Bake for 20 minutes.

4. Add Toppings:

   • Top the crust with the sautéed Sofrito, TVP or tofu/tempeh marinated in Adobo, black beans, and additional toppings like bell peppers and onions.
   • Spread the pizza sauce over the toppings and sprinkle with vegan mozzarella cheese.

5. Finish Baking:

   • Return the pizza to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and the cheese is hot and bubbly.

6. Serve:

   • Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot, garnished with additional cilantro or culantro if desired.

Tips and Variations

• To enhance the flavors, sauté the Sofrito in olive oil before adding it to the pizza to "awaken" the flavors.
• For an extra burst of flavor, add a splash of apple cider vinegar to the TVP marinade.
• If you prefer a crisper crust, bake it for a few more minutes. If you’re using a skillet, it will yield a thicker, chewier crust.

Cultural Significance and History

The combination of Sazón, Adobo, and Sofrito in this recipe honors the rich culinary heritage of Puerto Rico. These spice blends have been passed down through generations, reflecting the island’s indigenous, Spanish, and African influences.

• Sazón: This vibrant spice mix adds a golden-red color and depth to your dishes, much like the traditional rice and stews of Puerto Rico.
• Adobo: This versatile dry rub enhances and tenderizes proteins, a technique that dates back to the colonial era.
• Sofrito: This aromatic base is a blend of fresh herbs and vegetables, forming the heart of many Puerto Rican dishes like rice, beans, and stews.

Conclusion

This Puerto Rican Vegan Crazy Crust Pizza is more than just a meal; it’s an experience that brings together the vibrant flavors and cultural significance of Puerto Rican cuisine. With its unique liquid crust, flavorful Sofrito, and savory TVP, this pizza is sure to become a favorite in your kitchen. So go ahead, take a bite, and taste the warmth and hospitality of Puerto Rico in every delicious slice.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Boiled Grains: A Flavorful Twist on a Classic

When you think of Puerto Rican cuisine, you often imagine vibrant flavors, rich textures, and a blend of cultural influences that make every dish a culinary adventure. Today, we’re going to give a classic boiled grains recipe a delicious Puerto Rican vegan twist, incorporating some of the island’s iconic flavor blends and ingredients.

The Magic of Puerto Rican Cuisine

Puerto Rican cuisine is a melting pot of flavors, with influences from the indigenous Taíno people, Spanish colonizers, and African traditions. At the heart of this cuisine are three essential spice blends: Sazón, Adobo, and Sofrito. These blends are the backbone of Puerto Rican cooking and will elevate our boiled grains to a new level of flavor.

Ingredients

For this recipe, we’ll be using a combination of grains, vegetables, and the quintessential Puerto Rican spice blends.

• Grains:

  • 1 cup of brown rice
  • 1 cup of quinoa
  • 1 cup of black beans, cooked (or 1 can black beans, drained and rinsed)
  • 2 cups of vegetable broth
  • 1 cup of water

• Vegetables:

  • 1 cup yellow onion, chopped
  • 1 cup green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced (or 1 cup of canned diced tomatoes)
  • 1 cup of chopped fresh cilantro

• Puerto Rican Spice Blends:

  • 2 tablespoons of Sofrito (see below for homemade Sofrito recipe)
  • 1 teaspoon of Sazón (see below for homemade Sazón recipe)
  • 1 teaspoon of Adobo (see below for homemade Adobo recipe)

• Optional:

  • 1/4 teaspoon of smoked paprika for added smokiness
  • A splash of apple cider vinegar to balance flavors (optional)

Homemade Puerto Rican Spice Blends

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.

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.

Adobo

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

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Sofrito:

   • If using frozen Sofrito cubes, thaw them first. If not, blend the fresh ingredients together as described above.

2. Heat the Oil:

   • In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. Cook the Aromatic Base:

   • Add the chopped onion, bell pepper, and garlic to the pot. Cook until the vegetables are soft and translucent, about 5 minutes.
   • Add the Sofrito and cook for an additional 2-3 minutes, stirring frequently, until the mixture is fragrant.

4. Add the Spice Blends:

   • Stir in the Sazón and Adobo. Cook for 1 minute to allow the spices to meld with the vegetables.

5. Add the Grains and Liquid:

   • Add the brown rice, quinoa, black beans, vegetable broth, water, diced tomatoes, and smoked paprika (if using). Stir well to combine.
   • Bring the mixture to a boil.

6. Simmer:

   • Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes or until the grains are tender and the liquid is mostly absorbed.

7. Finish with Fresh Herbs:

   • Stir in the chopped cilantro and a splash of apple cider vinegar (if using) to balance the flavors.

8. Serve:

   • Serve the boiled grains hot, garnished with additional cilantro if desired.

Adding Protein: Optional

If you want to add a protein source to this dish, you can use cooked beans (as we already have), or consider adding TVP (textured vegetable protein), tofu, or tempeh. TVP is particularly popular in Puerto Rico and is an affordable and easy-to-find option.

Cultural Significance

This dish embodies the essence of Puerto Rican cuisine—a harmonious blend of indigenous, Spanish, and African influences. The use of Sofrito, Sazón, and Adobo not only adds depth and color to the dish but also connects us to the rich culinary heritage of the island.

Enjoy your delicious and culturally rich Puerto Rican Vegan Boiled Grains, a dish that is both nourishing and flavorful

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Tembleque: A Jiggly Coconut Delight

If you’re looking for a dessert that encapsulates the vibrant flavors and rich cultural heritage of Puerto Rico, look no further than the traditional Puerto Rican dessert, Tembleque. This coconut pudding is a staple at holiday gatherings and is surprisingly easy to make, all while being naturally vegan.

What is Tembleque?

Tembleque, which translates to "shake" or "jiggle" from the Spanish word "temblar," is a delightful coconut dessert that wiggles slightly when you move it. This creamy and sweet treat is made with just a few simple ingredients: coconut milk, sugar, and cornstarch. The result is a soft, creamy texture and a rich, sweet aroma that is sure to captivate your taste buds.

Cultural Significance

In Puerto Rico, Tembleque is more than just a dessert; it’s a part of the cultural fabric. During Christmas and other holiday gatherings, Tembleque is often served alongside other traditional dishes like coquito, arroz con dulce, and pasteles. It’s a time to come together, enjoy music, and savor the flavors that bring the community closer.

Recipe

Making Tembleque is as easy as it is delicious. Here’s what you need:

Ingredients:

• 2 cans of coconut milk (~4 cups)
• 1⁄2 cup sugar
• 1⁄4 tsp salt
• 1⁄2 cup cornstarch
• Cinnamon (for dusting)
• Lime zest (optional)

Directions:

1. Prepare the Coconut Milk Mix:

   • In a large pot over medium heat, combine the coconut milk, sugar, and salt. Stir until the sugar is fully dissolved.

2. Make the Cornstarch Slurry:

   • Reserve 1⁄2 cup of the coconut milk and mix it with the cornstarch in a bowl until it forms a smooth slurry.

3. Thicken the Mixture:

   • Whisk the cornstarch slurry into the coconut milk mix in the pot. Continue whisking constantly as the mixture heats up and thickens. It’s ready when it reaches around 165 degrees Fahrenheit and has a thick, creamy consistency.

4. Set the Tembleque:

   • Remove the pot from the heat and pour the mixture into molds or individual serving dishes. Refrigerate until fully set.

5. Serve:

   • Once set, invert the Tembleque onto serving plates and dust heavily with cinnamon. If desired, add a sprinkle of lime zest for an extra burst of flavor.

Variations and Tips

While the traditional recipe is hard to beat, you can play around with different flavors to give your Tembleque a unique twist. Here are some ideas:

• Lemon Tembleque: Add a squeeze of fresh lemon juice or some lemon zest to the mixture for a citrusy twist.
• Almond Tembleque: Infuse the coconut milk with almond extract for a nutty flavor.
• Chocolate Tembleque: Mix in some cocoa powder or melted dark chocolate for a chocolate version.

For an extra coconut boost, you can also use coconut sugar instead of regular sugar.

Enjoy Your Tembleque!

Tembleque is a dessert that brings joy and simplicity to your table. With its jiggly texture and rich coconut flavor, it’s a perfect treat to share with family and friends during any celebration. So go ahead, give it a try, and experience a piece of Puerto Rican culture in every delicious bite.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Vegetable and Bean Soup: A Delicious and Cultural Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to cater to vegan tastes. Here, we’ll transform a classic vegetable and beef soup into a vibrant, plant-based masterpiece, infused with the iconic flavors of Puerto Rico.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique spices, techniques, and ingredients. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, and we’ll use these blends to give our soup an authentic and delicious twist.

Ingredients

For the Soup

• Beans: Instead of meat, we’ll use kidney beans or pinto beans for protein and texture.
• Vegetables:
  • Sweet potatoes, cut into 1-inch chunks
  • Yuca, peeled and cut into 3-4 large pieces
  • Green plantain, peeled and cut into 1-inch rounds
  • Butternut squash or calabaza, peeled and cut into 1-inch cubes
  • Corn on the cob, cut into 1-inch rounds
  • Carrots, cut into thirds
  • Chayote, quartered
• 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
• Spices and Seasonings:
  • Puerto Rican Adobo (see below)
  • Puerto Rican Sazón (see below)
• Broth:
  • Vegetable broth or water
• Additional:
  • Olive oil
  • Salt and pepper to taste
  • Optional: A splash of apple cider vinegar for balance and health benefits

For the Adobo and Sazón

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

Preparing the Sofrito

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

Cooking the Soup

1. Heat Oil: Heat a couple of tablespoons of olive oil in a large stockpot over medium heat.
2. Sauté Sofrito: Add 2-3 tablespoons of the prepared sofrito to the pot and sauté until fragrant, about 2-3 minutes.
3. Add Vegetables: Add the chopped onion and cook until soft, about 2 minutes. Then add the garlic, green onions, celery, and bell pepper, cooking for another minute.
4. Add Beans and Spices: Add the kidney or pinto beans, Adobo, and Sazón. Mix well to combine.
5. Add Vegetables: Add the sweet potatoes, yuca, plantain, squash, corn, carrots, and chayote to the pot.
6. Broth and Seasoning: Pour in the vegetable broth or water, ensuring that all the vegetables are covered. Add salt and pepper to taste.
7. Simmer: Bring the soup to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 30-40 minutes.

Finishing Touches

• Season: Taste the broth and adjust the seasoning as needed. If the soup needs a bit of brightness, add a splash of apple cider vinegar.
• Serve: Serve the soup hot, garnished with cilantro, a squeeze of lime juice, and a side of rice, mofongo, or tostones.

Tips and Variations

• TVP or Tofu: If you prefer a heartier soup, you can add textured vegetable protein (TVP) or cubed tofu instead of beans. TVP is easily available in Puerto Rico and is a very affordable option.
• Sofrito Tip: Always sauté the sofrito in oil before adding other ingredients to “awaken” the flavors.
• Adobo and Sazón Tip: Use Adobo to marinate vegetables or proteins 30 minutes before cooking for maximum flavor. Add Sazón towards the end of cooking for a pop of color and depth.

This vegan vegetable and bean soup is not just a meal; it’s a celebration of Puerto Rican flavors and traditions. With each spoonful, you’re experiencing the rich cultural heritage of the island, now tailored to a plant-based diet. Enjoy

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chicken and Rice Casserole: 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. Today, we’re going to transform a classic chicken and rice casserole into a vibrant, plant-based delight, infused with the essence of Puerto Rico.

The Significance of Puerto Rican Cuisine

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African immigrants. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage, each blend bringing its unique character to the dish.

The Recipe: Puerto Rican Vegan Chicken and Rice Casserole

Ingredients:

• 1 tablespoon olive oil
• 8 ounces textured vegetable protein (TVP) or cooked beans (such as chickpeas or black beans), chopped
  • TVP is a great option here and is easily available and affordable in Puerto Rico.
• 4 cloves garlic, minced
• 2 tablespoons Sofrito (see below for recipe)
• 1 1/2 cups long grain white rice, rinsed
• 3 cups vegetable broth + more as needed
• 1 cup vegan cream or non-dairy milk
• 4 cups broccoli florets
• 2 cups vegan shredded cheese or homemade cheese sauce
• 1 teaspoon Sazón (see below for recipe)
• Salt, to taste
• Optional: A splash of apple cider vinegar to balance the flavors

Sofrito Recipe:

• 1 bunch culantro (recao leaves) or cilantro
• 6–8 ají dulce peppers or cubanelle/bell peppers
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
  • Blend all ingredients in a food processor until smooth. You can add a bit of olive oil if needed.

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 TVP or Beans:

   • If using TVP, rehydrate it according to package instructions. If using beans, cook them until tender.

2. Sauté the TVP or Beans:

   • In a large skillet, warm the olive oil over medium heat. Add the chopped TVP or beans and sauté for 3-4 minutes. Add the minced garlic and cook for another minute.

3. Add the Sofrito:

   • Sauté 2-3 tablespoons of Sofrito in the oil to “awaken” the flavors. This step is crucial for bringing out the aromatic base of the dish.

4. Combine the Rice, Broth, and Vegan Cream:

   • Add the rinsed rice, vegetable broth, vegan cream, and Sazón to the skillet. Stir well and bring to a boil.

5. Simmer the Mixture:

   • Cover the skillet, lower the heat, and simmer for 12 minutes.

6. Add the Broccoli:

   • Stir in the broccoli florets. If the mixture is dry, add about 1 cup more of broth or water. Cover and simmer for another 8 minutes.

7. Finish with Cheese and Seasoning:

   • Uncover and add 1 cup of the vegan cheese, stirring it in. Sprinkle the rest of the cheese on top. Cover and simmer until the cheese on top has melted and the broccoli is tender.

8. Taste and Adjust:

   • Taste the dish and add salt if needed. For a balanced flavor, you can also add a splash of apple cider vinegar.

Cultural Significance and Tips

• Sazón, Adobo, and Sofrito: These three blends are the heart of Puerto Rican cooking. Sazón adds a golden-red color and depth, Adobo enhances proteins, and Sofrito forms the aromatic base of many dishes.
• Using TVP: TVP is a versatile and affordable option in Puerto Rico, making it an excellent choice for this recipe.
• Balancing Flavors: A splash of vinegar can enhance the flavors and add health benefits to savory dishes like this casserole.

Enjoy Your Puerto Rican Vegan Casserole!

This dish is more than just a meal; it’s a celebration of Puerto Rican flavors and traditions, now made accessible to everyone through vegan ingredients. The combination of Sofrito, Sazón, and the comforting warmth of rice and broccoli will transport you to the vibrant culinary world of Puerto Rico.

So, gather your ingredients, sauté those aromatics, and let the flavors meld together in a harmonious dance of taste and culture. This Puerto Rican Vegan Chicken and Rice Casserole is sure to become a favorite in your kitchen

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Garlic-Parmesan Wings: A Flavorful Twist

When it comes to combining the vibrant flavors of Puerto Rican cuisine with the comfort of garlic-parmesan wings, the result is nothing short of magical. Here’s a recipe that transforms traditional garlic-parmesan wings into a deliciously vegan and authentically Puerto Rican dish.

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 Adobo, Sazón, and Sofrito forms the backbone of this culinary heritage, adding depth and authenticity to every dish. For our vegan garlic-parmesan wings, we’ll incorporate these iconic blends to give you a taste of the island.

Ingredients

Vegan Parmesan Cheese

• 1 cup raw cashews
• 1⁄4 cup nutritional yeast
• 1 tsp kosher salt
• 1⁄2 tsp garlic powder

Wings

• 1.5-2 lbs extra-firm tofu or tempeh, cut into "wing" pieces (or use TVP, which is easily available and affordable in Puerto Rico)
• 2 tbsp avocado oil
• 1 tsp Adobo (see below for recipe)
• 1 tsp Sazón (see below for recipe)
• 1 tsp garlic powder
• 1⁄2 tsp black pepper
• 1⁄4 cup potato starch or tapioca flour
• 1⁄4 cup vegan parmesan cheese (from above)
• 2 garlic cloves, finely minced
• 2 tbsp Sofrito (see below for recipe)
• 2 tbsp chopped fresh parsley
• Optional: Hot sauce or sriracha for extra kick

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

Sofrito

• 1 bunch culantro (recao leaves), chopped
• 1 bunch cilantro, chopped
• 6–8 ají dulce peppers (or cubanelle/bell peppers), chopped
• 1 large onion, chopped
• 1 head garlic, peeled and chopped
• 1 green bell pepper, chopped

Instructions

1. Prepare the Vegan Parmesan Cheese:

   • Blend the cashews, nutritional yeast, kosher salt, and garlic powder in a blender or food processor until smooth.

2. Make the Adobo:

   • Combine all Adobo ingredients in a bowl and mix well. Store in an airtight container.

3. Prepare the Sazón:

   • Mix all Sazón ingredients in a bowl. Store in an airtight container.

4. Prepare the Sofrito:

   • Blend all Sofrito ingredients in a food processor until smooth. Freeze in ice cube trays for long-term use.

5. Marinate the Tofu or Tempeh:

   • In a large bowl, mix together the Adobo, Sazón, garlic powder, and black pepper. Add the tofu or tempeh pieces and marinate for at least 30 minutes.

6. Bake the Wings:

   • Preheat the oven to 400°F (200°C). Remove the tofu or tempeh from the marinade and coat with potato starch or tapioca flour.
   • Place the coated pieces on a baking sheet lined with parchment paper. Drizzle with avocado oil and bake for about 25-30 minutes, or until crispy.

7. Garlic-Parmesan Glaze:

   • In a pan, heat 1 tablespoon of avocado oil over medium heat. Add the minced garlic and sauté until fragrant.
   • Add the vegan parmesan cheese and stir until well combined.
   • Add 2 tablespoons of Sofrito and stir to “awaken” the flavors.

8. Finish with Flavor:

   • Remove the baked tofu or tempeh from the oven and toss with the garlic-parmesan glaze until well coated.
   • Sprinkle with additional vegan parmesan cheese and chopped parsley.

9. Serve:

   • Serve the wings hot with optional toppings like hot sauce or sriracha for an extra kick.

Enjoy Your Puerto Rican Vegan Garlic-Parmesan Wings!

These wings are a perfect blend of Puerto Rican flavors and vegan comfort food. The Adobo and Sazón add a depth and authenticity that will transport your taste buds to the islands, while the Sofrito brings a fresh and aromatic base to the dish. Whether you’re celebrating a special occasion or just looking for a delicious meal, these wings are sure to impress.

Tips and Variations

• Use TVP as an Alternative: If you prefer a texture closer to chicken, TVP (textured vegetable protein) is a great option and is easily available in Puerto Rico.
• Add a Splash of Flavor: While not necessary in this savory dish, remember that in other recipes, a splash of vinegar can balance flavors and offer health benefits.
• Experiment with Spices: Feel free to adjust the amount of Adobo, Sazón, and Sofrito to your taste, and don’t hesitate to add other spices to make the dish even more vibrant.

Embrace the flavors of Puerto Rico and indulge in these deliciously vegan garlic-parmesan wings – a true fusion of cultural heritage and culinary innovation.

1. Vegan Boricua Pantry Essentials

Embracing the Flavors of Puerto Rico: Vegan Pasteles Recipe

As the holiday season approaches, many of us turn to traditional dishes that not only delight our taste buds but also connect us to our heritage and cultural roots. For those from Puerto Rico, one of these beloved dishes is pasteles, a labor of love that combines the richness of root vegetables, the vibrancy of local spices, and the warmth of family gatherings.

The Cultural Significance of Pasteles

In Puerto Rico, pasteles are more than just a meal; they are a symbol of family, tradition, and community. These delicious packages of flavor, wrapped in plantain leaves and boiled to perfection, are a staple during the holidays. The process of making pasteles is often a family affair, with each member contributing to the preparation, from peeling and grating the vegetables to assembling and cooking the final product.

Veganizing a Tradition

To make this traditional dish vegan, we focus on swapping out the traditional pork filling with more plant-based alternatives. Here’s how you can create your own vegan pasteles:

Ingredients

For the Masa (Dough):

• 12 green (unripe) bananas
• 2 green (unripe) plantains
• 2 pounds yautía (malanga)
• 1 pound pumpkin
• 1 large potato
• 1⁄4 cup achiote oil or annatto oil
• 1⁄4 cup unsweetened almond or coconut milk
• Salt to taste

For the Filling:

• 1 cup cooked black beans (or pinto beans as an alternative)
  • TVP, tofu, or tempeh can also be used, but beans are a more traditional and flavorful option.
• 2 tablespoons olive oil
• 1⁄4 cup sofrito (see Sofrito Base Preparation below)
• 1 onion, diced
• 3 cloves garlic, minced
• 1⁄4 cup tomato sauce or puree
• 1/4 cup olives and pimentos
• 1⁄2 teaspoon Adobo Seasoning Blend (see below)

Sofrito Base Preparation:

• 1/4 cup Olive Oil or Annatto Oil
• 12 cloves garlic, finely grated
• 1 large white onion, diced
• 1 red bell pepper, seeds and ribs removed, diced
• 1 green bell pepper, seeds and ribs removed, diced
• 1 Cubanelle pepper, seeds and ribs removed, diced
• 5 ají dulce peppers, seeds and ribs removed
• 1/2 cup cilantro, finely chopped
• 7 sprigs of culantro (5 finely chopped, 2 whole)
• 1 cup tomato sauce or puree

Adobo Seasoning Blend:

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

Instructions

Preparing the Masa:

1. Peel and Grate: Peel the green bananas, plantains, yautía, pumpkin, and potato. Grate them using a box grater or a food processor.
2. Strain: Strain the grated vegetables to remove excess moisture.
3. Mix: Combine the strained vegetables with achiote oil, unsweetened almond or coconut milk, and salt. Mix well until you have a smooth, consistent dough.

Preparing the Filling:

1. Cook the Beans: Cook the black beans according to your preference (canned or cooked from scratch).
2. Sauté: In a pan, heat the olive oil and sauté the diced onion and minced garlic until softened.
3. Add Sofrito and Spices: Add the sofrito, Adobo Seasoning Blend, tomato sauce, olives, and pimentos. Stir well and let it simmer for a few minutes.
4. Combine with Beans: Mix the cooked beans into the sofrito mixture.

Assembling the Pasteles:

1. Prepare the Leaves: Use plantain leaves or parchment paper. If using plantain leaves, wipe them down with a damp cloth and cut into 5×7 inch rectangles.
2. Brush with Achiote Oil: Brush each leaf with achiote oil.
3. Add the Masa: Place about two-thirds of a cup of the masa onto the center of the leaf and spread it evenly.
4. Add the Filling: Place the bean and sofrito mixture at one edge of the masa.
5. Fold and Tie: Fold the leaf over the filling, making sure to seal it well, and tie with kitchen twine.

Cooking the Pasteles:

1. Boil: Place the pasteles in a large pot of boiling water for about 45-60 minutes, or until the masa is tender.

Serving Suggestions

• Serve your vegan pasteles hot, straight from the pot.
• Accompany with traditional sides like garlic bread, fried plantains, or a simple side salad.
• For an added touch, a splash of vinegar can balance the flavors, though it’s optional.

Tips and Variations

• Affordable and Accessible: TVP is a great option and is easily available in Puerto Rico, making it a very affordable choice.
• Family Involvement: Making pasteles is a great opportunity to involve family members in the cooking process, just like in traditional Puerto Rican culture.
• Customize Your Filling: Feel free to experiment with different fillings such as mushrooms, jackfruit, or seitan if you prefer.

As you embark on this culinary journey, remember that the heart of pasteles lies not just in the ingredients, but in the love and effort you put into making them. Enjoy the process, share with your loved ones, and savor the rich flavors of Puerto Rico.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Chicken Meatballs: A Flavorful Twist on a Classic

When it comes to Puerto Rican cuisine, the flavors are as vibrant and rich as the island’s culture itself. In this recipe, we’re going to give a classic dish a vegan twist, blending the traditional flavors of Puerto Rico with plant-based ingredients. Say hello to Puerto Rican Vegan "Chicken" Meatballs, a dish that will transport your taste buds to the sunny streets of San Juan.

The Magic of Puerto Rican Flavors

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

• Sazón: This spice blend, with its annatto for color and earthy flavor, adds a golden-red hue and depth to dishes.
• Adobo: A simple yet versatile dry rub that enhances and tenderizes proteins with bold, savory flavors.
• Sofrito: A fresh herb-and-vegetable blend that forms the aromatic base of countless dishes.

Ingredients

For this recipe, we’ll use textured vegetable protein (TVP) as our "meat" substitute, which is easily available in Puerto Rico and very affordable.

For the Meatballs:

• 1 cup TVP (or use beans like chickpeas or black beans for an alternative)
• 1⁄2 cup gluten-free breadcrumbs
• 1 egg replacement (such as flaxseed or chia seeds mixed with water)
• 1⁄3 cup finely chopped cilantro
• 1⁄4 cup finely chopped red onion
• 1 jalapeño, seeded and finely diced
• 3 cloves garlic, minced
• 1⁄2 tablespoon freshly grated ginger
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 teaspoons Adobo (see below for homemade Adobo recipe)
• 1 teaspoon Sazón (see below for homemade Sazón recipe)

For the Sofrito Sauce:

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

For the Mango Coconut Sauce (Optional):

• 1 (15 ounce) can light coconut milk
• 1 1⁄2 cup diced mango (can use frozen, just make sure to thaw it first)
• 2 tablespoons gluten-free soy sauce (or coconut aminos)

Instructions

Make the Adobo and Sazón:

First, prepare your Adobo and Sazón spice blends. Here are the recipes:

Adobo:

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

Mix all ingredients thoroughly and store in a sealed container.

Sazón:

• 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.

Prepare the Meatballs:

In a large bowl, combine the TVP, breadcrumbs, egg replacement, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne pepper, salt, and black pepper. Mix well with your hands until everything is fully incorporated. Add the Adobo and Sazón and mix again.

Form the mixture into golf ball-sized meatballs. You should end up with around 16-20 meatballs.

Cook the Meatballs:

Heat the olive oil in a large deep skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-6 minutes total. You may need to do this in batches to avoid overcrowding.

Make the Sofrito Sauce:

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.

Add the blended sofrito to the skillet with the meatballs and sauté until the flavors are "awakened."

Simmer and Serve:

Reduce the heat to medium-low and add any additional ingredients like diced tomatoes or roasted red peppers if using. Cover the pan and simmer for about 20 minutes.

For an extra creamy touch, you can add the mango coconut sauce (blend coconut milk, diced mango, and soy sauce in a blender until smooth) to the pan during the last 10 minutes of simmering.

Garnish and Enjoy:

Serve the meatballs with brown rice, quinoa, or over spiralized zucchini or sweet potato. Garnish with chopped cilantro, green onions, and a splash of hot sauce if desired.

Tips and Variations

• Balancing Flavors: For an added depth and health benefit, consider adding a splash of vinegar towards the end of cooking, especially if you’re using beans or TVP.
• Using Beans: If you prefer, you can use cooked and mashed beans like chickpeas or black beans instead of TVP for added protein and fiber.
• Freezing: These meatballs can be made ahead and frozen. Simply bake or pan-fry them when you’re ready.

This Puerto Rican Vegan "Chicken" Meatballs recipe is not just a meal; it’s an experience that brings the vibrant flavors and cultural richness of Puerto Rico right to your table. So go ahead, dive in, and let the aromas and tastes transport you to a place where food is love, and every bite is a celebration.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Bolognese: A Flavorful Twist on a Classic

When you think of Bolognese sauce, you might not immediately associate it with the vibrant flavors of Puerto Rican cuisine. However, by incorporating some of the island’s iconic spice blends and ingredients, we can create a dish that is both authentic and innovative. Here’s how you can give the traditional Bolognese a delicious Puerto Rican vegan twist.

The Flavor Profile

Puerto Rican cuisine is renowned for its rich, bold flavors, thanks to the trio of Adobo, Sazón, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and add a depth and authenticity that is hard to match.

• Adobo: This versatile dry rub enhances and tenderizes proteins with its bold, savory flavor. For our vegan version, it will add a robust taste to our plant-based ingredients.
• Sazón: This spice mix adds a golden-red color and depth to dishes. It’s perfect for stews, rice, and proteins.
• Sofrito: This aromatic base is a blend of fresh herbs and vegetables that forms the foundation of many Puerto Rican dishes. It adds an incredible freshness and aroma.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and finely chopped
• 1 stick celery, finely chopped
• 3 cloves garlic, finely minced
• 300g TVP (Textured Vegetable Protein) or 1 can of black beans, drained and rinsed (TVP is easily available in Puerto Rico and is a very affordable option)
• 3 tablespoons Sofrito (use homemade or store-bought)
• 1 teaspoon Adobo
• 1 teaspoon Sazón (optional, for added color and flavor)
• 2 tablespoons tomato paste
• 400g can of chopped tomatoes
• 1 cup vegetable broth
• 1 teaspoon Puerto Rican Adobo seasoning
• Salt and black pepper to taste
• 1 bay leaf
• Spaghetti or preferred pasta

Instructions

1. Prepare the Sofrito

If using homemade Sofrito, sauté 2-3 tablespoons in olive oil to “awaken” the flavors before proceeding.

2. Make the Soffritto

In a large saucepan over medium heat, add the olive oil. Once hot, add the onion, carrots, and celery. Cook for about 7-10 minutes, or until these vegetables are tender and fragrant.

3. Add the Garlic and TVP/Beans

Add the minced garlic and cook for an additional 2 minutes, until fragrant. Then, add the TVP or black beans. If using TVP, make sure it is rehydrated according to the package instructions.

4. Add the Spice Blends and Tomato Paste

Stir in the Sofrito, Adobo, and Sazón (if using). Cook for a minute to allow the flavors to meld. Then, add the tomato paste and cook for another 2 minutes, stirring constantly.

5. Combine the Chopped Tomatoes and Broth

Add the can of chopped tomatoes and vegetable broth. Bring the mixture to a simmer.

6. Season and Simmer

Stir in the bay leaf, salt, and black pepper. Cover the saucepan with a lid and let the sauce simmer for 30 minutes, stirring occasionally. This slow cooking process will allow the flavors to deepen and the sauce to thicken.

7. Cook the Pasta

While the sauce is simmering, cook your pasta according to the package instructions. Typically, spaghetti takes about 10 minutes to cook until al dente.

8. Serve

Serve the vegan Bolognese sauce over the cooked pasta. Garnish with chopped cilantro or parsley for a fresh touch.

Tips for Enhancement

• Balance Flavors with Vinegar: A splash of apple cider vinegar or white vinegar can help balance the sweetness of the tomatoes and add a healthful touch to the dish.
• Customize with Beans: If you prefer a heartier sauce, adding black beans or kidney beans can provide additional protein and texture.
• Use Local Ingredients: When possible, use locally sourced ingredients to support your community and enhance the authenticity of the dish.

Cultural Significance

This Puerto Rican vegan Bolognese is not just a creative twist on an Italian classic; it’s a celebration of the island’s rich culinary heritage. By incorporating traditional spice blends like Adobo, Sazón, and Sofrito, we honor the cultural roots of Puerto Rican cuisine. This dish is perfect for anyone looking to explore new flavors while staying true to the essence of home.

So, the next time you’re in the mood for something both familiar and exciting, give this Puerto Rican vegan Bolognese a try. It’s a dish that will not only delight your taste buds but also connect you to the vibrant flavors and history of Puerto Rico.

1. Vegan Boricua Pantry Essentials