Category: Vegan Puerto Rican Recipes

Vegan Puerto Rican ‘Crab’ Cakes: A Delicious Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re giving the classic ‘crab’ cake a vegan Puerto Rican twist, infused with the island’s iconic spice blends and fresh ingredients.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, and this dish honors that heritage. By using local spices and innovative plant-based ingredients, we’re creating a dish that is both authentic and modern.

Ingredients

• 1 cup cooked and mashed chickpeas or black beans (beans are a great alternative to TVP or tofu)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1/4 cup finely chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon Puerto Rican Sofrito (see below for recipe)
• 1 teaspoon Puerto Rican Sazón (see below for recipe)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• 1 tablespoon breadcrumbs (gluten-free if needed)
• 1 tablespoon lemon juice
• A splash of vinegar (for balance and health benefits)
• 1/4 cup chopped fresh cilantro for garnish

Puerto Rican Sofrito Recipe

For this recipe, you’ll need a small batch of Sofrito. Here’s a quick guide:

• 1/4 bunch culantro (recao leaves) or cilantro
• 1 ají dulce pepper or cubanelle pepper, chopped
• 1/4 large onion, chopped
• 1 clove garlic, peeled and chopped
• 1/4 green bell pepper, chopped

Blend these ingredients in a food processor until smooth. You can freeze any excess in ice cube trays for future use.

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. Prepare the Sofrito and Sazón:

   • If you haven’t already, prepare your Sofrito and Sazón according to the recipes above.

2. Sauté the Aromatics:

   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.

3. Add the Sofrito and Spices:

   • Stir in the Sofrito, Sazón, salt, black pepper, and paprika. Cook for another minute, allowing the flavors to meld.

4. Combine the Mixture:

   • In a large bowl, combine the cooked and mashed chickpeas or black beans, the sautéed onion mixture, breadcrumbs, lemon juice, and a splash of vinegar. Mix well until everything is fully incorporated.

5. Shape the Cakes:

   • Using your hands, shape the mixture into patties, about 1 1/2 inches thick and 3 inches in diameter. You should end up with around 6-8 patties.

6. Cook the Cakes:

   • Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil and cook the patties for about 4-5 minutes on each side, until they are golden brown and crispy.

7. Serve:

   • Serve the ‘crab’ cakes hot, garnished with chopped fresh cilantro. You can enjoy them as is or with a side of your favorite Puerto Rican dishes like Arroz con Gandules or Mofongo.

Tips and Variations

• TVP or Tofu Alternative: If you prefer, you can use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, or tofu as a substitute for the chickpeas or black beans.
• Additional Flavor: For extra flavor, you can marinate the patties in a mixture of olive oil, lemon juice, and a bit of Adobo before cooking.

This vegan ‘crab’ cake recipe is a testament to the versatility and richness of Puerto Rican cuisine. With its vibrant flavors and cultural significance, it’s a dish that will delight both locals and those new to the island’s culinary traditions. So go ahead, give it a try, and taste the essence of Puerto Rico in every bite

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan "Pollo" Cutlets: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there are dishes that evoke a sense of home and tradition, even when adapted to vegan tastes. One such dish is the vegan version of "Pollo" Cutlets, infused with the vibrant flavors and cultural significance of the island.

The Importance of Flavor Blends

Before we dive into the recipe, it’s essential to understand the trio of Puerto Rican flavor blends that make this dish authentic: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and add a depth of flavor that is hard to replicate.

• Sazón: A spice mix that includes annatto for its earthy flavor and vibrant color, along with garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper. It adds a golden-red color and depth to dishes.
• Adobo: A versatile dry rub made from garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika. It enhances and tenderizes proteins with bold, savory flavor.
• Sofrito: A fresh herb-and-vegetable blend used as a cooking base, typically including culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. It forms the aromatic base of countless dishes.

Recipe: Puerto Rican Vegan "Pollo" Cutlets

Ingredients:

• 1 block of extra-firm tofu or tempeh, drained and cut into cutlet-sized pieces
  • Alternatively, you can use TVP (Textured Vegetable Protein), which is easily available in Puerto Rico and very affordable. Simply rehydrate it according to package instructions.
• 1/4 cup Sofrito (see below for Sofrito recipe)
• 2 tbsp Adobo (see below for Adobo recipe)
• 1 tsp Sazón (see below for Sazón recipe)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (gluten-free if needed)
• Olive oil for frying
• 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)

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

Adobo Recipe:

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

Mix all ingredients thoroughly and store in a sealed container.

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 Tofu or Tempeh:

   • If using tofu or tempeh, press it to remove excess moisture. Cut it into cutlet-sized pieces.

2. Marinate the Cutlets:

   • In a large bowl, mix together Sofrito, Adobo, Sazón, garlic powder, onion powder, salt, and pepper.
   • Add the tofu or tempeh pieces to the marinade and ensure they are well coated. Let it marinate for at least 30 minutes.

3. Coat the Cutlets:

   • In a shallow dish, mix together the flour, paprika, garlic powder, and onion powder.
   • Remove the cutlets from the marinade, allowing any excess to drip off. Coat each cutlet in the flour mixture, then dip in a bowl of water, and finally coat in breadcrumbs.

4. Fry the Cutlets:

   • Heat a generous amount of olive oil in a large skillet over medium-high heat.
   • Fry the cutlets until they are golden brown and crispy on both sides, about 4-5 minutes per side.

5. Serve:

   • Serve the vegan "pollo" cutlets hot, garnished with fresh cilantro or culantro. For an added depth of flavor, drizzle with a splash of vinegar to balance the savory flavors.

Cultural Significance

This dish is more than just a meal; it’s a celebration of Puerto Rican culture and tradition. The use of Sofrito, Adobo, and Sazón brings the authentic flavors of the island to your table. These blends are not just ingredients but carry the history and heritage of Puerto Rico, from the indigenous Taíno people to the Spanish and African influences.

Conclusion

This Puerto Rican Vegan "Pollo" Cutlets recipe is a testament to the versatility and richness of vegan cuisine. By incorporating traditional flavor blends and using accessible ingredients like tofu, tempeh, or TVP, you can enjoy a dish that is both delicious and culturally significant. So, take a bite and taste the vibrant flavors of Puerto Rico in every crunchy, savory cutlet.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Oregano-Garlic "Chicken" with Big Croutons

In the vibrant world of Puerto Rican cuisine, flavors are not just about taste; they’re about culture, history, and family. Today, we’re giving a classic dish a delicious vegan twist, blending the traditional with the modern to create a recipe that’s both authentic and innovative.

The Dish: Oregano-Garlic "Chicken" with Big Croutons

This dish is inspired by the hearty and aromatic flavors of Puerto Rico, using the iconic trio of Sazón, Adobo, and Sofrito to bring depth and authenticity.

Ingredients:

• "Chicken":

  • 1 block of extra-firm tofu, drained and cut into bite-sized pieces
  • Alternatively, you can use tempeh or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
  • 2 tbsp Puerto Rican Adobo (see below for recipe)
  • 1 tsp Puerto Rican Sazón (see below for recipe)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp olive oil

• 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)

• Big Croutons:

  • 1 loaf of Cuban bread or any crusty bread, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp Puerto Rican Sazón
  • Salt and pepper to taste

• Additional:

  • Fresh cilantro for garnish
  • A splash of vinegar to balance flavors (optional)

Instructions:

Preparing the Sofrito

Sofrito is the heart of many Puerto Rican dishes, and it’s incredibly easy to make.

• Roughly chop all the Sofrito ingredients.
• Blend them in a food processor until smooth. You can add a bit of olive oil if needed.
• Freeze the Sofrito in ice cube trays for long-term use.

Preparing the "Chicken"

• In a large bowl, mix together the Adobo, Sazón, garlic, and oregano.
• Add the tofu (or tempeh/TVP) and toss to coat evenly. Let it marinate for at least 30 minutes.
• Heat the olive oil in a large skillet over medium heat. Remove the "chicken" from the marinade, letting any excess liquid drip off.
• Cook the "chicken" until it’s golden brown on all sides and crispy. Set aside.

Making the Big Croutons

• Preheat your oven to 375°F (190°C).
• In a bowl, toss the bread cubes with olive oil, Sazón, salt, and pepper until they are evenly coated.
• Spread the bread cubes on a baking sheet and bake for about 10-12 minutes, or until they are crispy and golden brown.

Assembling the Dish

• In the same skillet used for the "chicken," add a couple of tablespoons of Sofrito and sauté until fragrant.
• Add the cooked "chicken" back into the skillet and stir to coat with the Sofrito.
• Season with salt, pepper, and a splash of vinegar if desired to balance the flavors.
• Serve the "chicken" hot, topped with the big croutons and garnished with fresh cilantro.

Puerto Rican Adobo, Sazón, and Sofrito 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)

Combine all ingredients in a bowl and store in a sealed container.

Sazón:

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

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

Sofrito:

(Already detailed in the Sofrito section above)

Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors and traditions, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African slaves. The use of Adobo, Sazón, and Sofrito in this dish honors this heritage, bringing together the earthy flavor of annatto, the boldness of garlic and oregano, and the freshness of local herbs.

This vegan version of oregano-garlic "chicken" with big croutons is not just a meal; it’s a celebration of culture and family. It’s a dish that can be shared at gatherings, enjoyed during special occasions, or simply savored on a cozy evening.

So, dive into the flavors of Puerto Rico and let the aromas of Sofrito, the depth of Adobo, and the vibrancy of Sazón transport you to a world of culinary delight. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Marinated Green Beans: A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, flavors are not just about taste; they are about culture, tradition, and the blend of diverse influences. Here’s a recipe that brings the essence of Puerto Rican cuisine to a simple yet delicious dish: Vegan Marinated Green Beans, infused with the island’s iconic flavor trio – Sazón, Adobo, and Sofrito.

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon Sofrito (see below for homemade Sofrito recipe)
• 1 teaspoon Sazón (see below for homemade Sazón recipe)
• 1 teaspoon Adobo (see below for homemade Adobo recipe)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped fresh cilantro
• Salt and black pepper, to taste
• Optional: 1/4 cup chopped bell peppers or onions for added flavor

Homemade Sofrito Recipe

For an authentic Puerto Rican flavor, making your own Sofrito is a must. Here’s a simplified version:

• 1 bunch culantro (recao leaves) or cilantro, chopped
• 1 large onion, chopped
• 3 cloves garlic, peeled and chopped
• 2 ají dulce peppers or bell peppers, chopped
• 1 green bell pepper, chopped
• 2 ripe tomatoes or 1/2 cup roasted red peppers, chopped (optional)

Blend all ingredients 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.

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.

Homemade 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)

Mix all ingredients thoroughly and store in a sealed container.

Instructions

1. Prepare the Green Beans:

   • Rinse the green beans under cold running water and trim both ends.

2. Marinate the Green Beans:

   • In a large bowl, whisk together olive oil, minced garlic, Sofrito, Sazón, and Adobo.
   • Add the green beans to the marinade and mix well to ensure they are evenly coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

3. Cook the Green Beans:

   • Preheat a large skillet over medium-high heat.
   • Remove the green beans from the marinade, letting any excess liquid drip off.
   • Add the green beans to the skillet and sauté for about 5 minutes, or until they start to blister.
   • Add the diced tomatoes and any optional bell peppers or onions. Stir well.

4. Finish with Fresh Flavors:

   • Reduce heat to medium and continue cooking for another 5-7 minutes, or until the green beans are tender but still crisp.
   • Stir in chopped cilantro and season with salt and black pepper to taste.
   • For a balanced flavor, add a splash of vinegar (just a hint will do).

5. Serve:

   • Transfer the green beans to a serving dish and serve warm or at room temperature.

Cultural Significance and Tips

• Sofrito, Sazón, and Adobo: These three blends are the heart of Puerto Rican cuisine. Sofrito forms the aromatic base, Sazón adds a vibrant color and depth, and Adobo enhances flavors with its bold, savory notes.
• TVP and Other Alternatives: While this recipe doesn’t require meat alternatives, if you’re looking to add protein to other dishes, TVP (Textured Vegetable Protein) is a great option and is easily available in Puerto Rico.
• Vinegar Tip: A small splash of vinegar can balance the flavors in savory dishes and add health benefits. Use it sparingly to enhance the overall taste.

Enjoy Your Puerto Rican Vegan Marinated Green Beans!

This dish is more than just a side; it’s a celebration of Puerto Rico’s rich culinary heritage. With each bite, you’re experiencing the blend of indigenous, Spanish, and African influences that make Puerto Rican cuisine so unique. So go ahead, savor the flavors, and let the vibrant spirit of Puerto Rico come alive in your kitchen

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Arroz con Dulce: A Sweet and Cultural Delight

As the holiday season approaches or any time you crave a traditional dessert, there’s one Puerto Rican treat that stands out for its rich flavors and cultural significance: Arroz con Dulce, or sweet rice pudding. This beloved dessert is a staple in many Puerto Rican households, and with a few simple tweaks, it can be enjoyed in a delicious vegan version.

The Cultural Significance

Arroz con Dulce is more than just a dessert; it’s a reflection of Puerto Rico’s vibrant cultural heritage. The dish is a result of the island’s historical melting pot of African, indigenous Taino, and Spanish influences. Ingredients like rice, sugar cane, coconuts, and spices were introduced by these cultures, blending together to create a unique culinary identity.

The Recipe

To make this Vegan Arroz con Dulce, you’ll need the following ingredients:

• 1 1/2 cups medium-grain rice, soaked in water for 90 minutes
• 8 whole cloves
• 1 inch piece of fresh ginger, peeled
• 1 star anise
• 2 cinnamon sticks
• 1/2 tsp salt
• 2 cans coconut cream
• 1/2 cup raisins or sultanas, soaked in water for 15 minutes
• 1 can coconut condensed milk

Instructions

1. Prepare the Spices and Rice: In a large Dutch oven or calderon, combine the soaked rice, whole cloves, fresh ginger, star anise, cinnamon sticks, and salt. Add enough water to cover the rice and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.

2. Add Coconut Cream: Stir in the coconut cream and continue to simmer for another 20-25 minutes, or until the mixture thickens and the rice is creamy.

3. Add Raisins and Coconut Condensed Milk: Add the soaked raisins to the pot and stir well. Once the Arroz con Dulce is almost ready, stir in the coconut condensed milk to give it that extra touch of coconut sweetness.

4. Final Touches: Remove the pot from the heat and let it cool slightly. The Arroz con Dulce will thicken further as it cools.

Serving

Serve the Arroz con Dulce warm or chilled, depending on your preference. You can garnish it with a sprinkle of cinnamon or a few extra raisins for added flavor and visual appeal.

Why This Recipe Works

Using coconut cream and coconut condensed milk not only replaces traditional dairy products but also enhances the coconut flavor that is so characteristic of Puerto Rican desserts. The medium-grain rice absorbs the flavors beautifully, creating a creamy and comforting pudding. The spices like cloves, ginger, and cinnamon add a warm and aromatic flavor that is perfect for any occasion.

Enjoying the Tradition

Arroz con Dulce is one of those desserts that brings people together. Whether it’s a family gathering, a holiday celebration, or just a cozy evening at home, this vegan version ensures that everyone can enjoy this traditional treat without compromising on taste or values.

So go ahead, indulge in this delicious Vegan Arroz con Dulce, and let the vibrant flavors and rich cultural heritage of Puerto Rico fill your heart and home.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Sugar Cookies: A Sweet Fusion of Flavors

When you think of Puerto Rican cuisine, the first things that come to mind are probably the vibrant flavors of dishes like arroz con gandules, mofongo, and empanadas. But what if we could infuse the traditional sweetness of sugar cookies with the rich cultural heritage of Puerto Rico? Here’s a recipe that does just that, creating a unique and deliciously vegan Puerto Rican sugar cookie.

Ingredients

• 1 cup vegan butter (softened)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large egg replacers (such as flax or chia eggs or mashed banana)
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon Puerto Rican Sazón (optional, for a hint of traditional flavor)
• Colored sugar or sprinkles for decorating (use natural food coloring to keep it vegan)

Instructions

1. Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Mix the Wet Ingredients: In a large bowl, cream together the vegan butter and sugars until light and fluffy. Add the egg replacers and vanilla extract, mixing well until combined.

3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. If you’re feeling adventurous, add a tablespoon of Puerto Rican Sazón to give your cookies a subtle, traditional flavor.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Shape the Cookies: Scoop the dough into balls, about 1 tablespoon each. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.

6. Decorate with Color: Before baking, sprinkle the tops with colored sugar or your favorite sprinkles.

7. Bake to Perfection: Bake for 10-12 minutes or until the edges are lightly golden.

8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of indigenous Taíno, Spanish, and African influences. While sugar cookies might not be a traditional Puerto Rican dessert, adding a hint of Sazón brings a touch of that cultural heritage into this sweet treat. Sazón, with its annatto, garlic powder, onion powder, and other spices, adds a depth and warmth that complements the sweetness of the cookies perfectly.

Tips for a More Authentic Touch

• Use Natural Ingredients: Opt for natural food coloring to keep your cookies vegan and ensure the colors are vibrant without any artificial additives.
• Experiment with Flavors: While Sazón is optional, it adds a unique flavor profile. Feel free to experiment with other spices or herbs to create your own signature flavor.

Sharing the Love

These Puerto Rican Vegan Sugar Cookies are not just a delicious treat but also a way to share the rich cultural flavors of Puerto Rico with your loved ones. Whether you’re celebrating a special occasion or just baking for fun, these cookies are sure to bring a smile to everyone’s face.

So go ahead, bake a batch, and enjoy the sweet fusion of Puerto Rican and vegan flavors

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Morir Soñando: A Delicious and Cultural Twist

The Magic of Morir Soñando

In the heart of Puerto Rican cuisine, there’s a drink that’s as refreshing as it is iconic: Morir Soñando, which translates to "to die dreaming." This creamy, dreamy beverage is typically made with milk, orange juice, and a touch of sugar. But what if we could make it vegan, retaining all its vibrant flavors and cultural significance?

Vegan Morir Soñando Recipe

To create a vegan version of Morir Soñando, we’ll substitute the traditional milk with a plant-based alternative that’s just as creamy and delicious.

Ingredients:

• 1 cup non-dairy milk (such as almond, soy, or coconut milk)
• 1 cup freshly squeezed orange juice
• 2 tablespoons maple syrup (or to taste)
• 1/4 teaspoon vanilla extract
• Ice cubes
• Sliced oranges for garnish

Instructions:

1. Blend the Magic: In a blender, combine the non-dairy milk, orange juice, maple syrup, and vanilla extract.
2. Chill and Serve: Blend the mixture until smooth and creamy. Pour into glasses filled with ice.
3. Garnish with Love: Top each glass with a slice of orange and serve immediately.

The Cultural Significance

Morir Soñando is more than just a drink; it’s a part of Puerto Rican heritage. It’s a refreshing escape from the tropical heat, often enjoyed during family gatherings and celebrations. By making it vegan, we’re not only catering to a broader audience but also preserving the tradition with a modern twist.

Why Vegan Matters

Embracing veganism in traditional recipes isn’t just about dietary preferences; it’s about sustainability, health, and inclusivity. Using non-dairy milk, for instance, reduces the environmental impact and makes the drink accessible to those with dairy allergies or intolerances.

More Vegan Puerto Rican Delights

If you’re looking to dive deeper into the world of vegan Puerto Rican cuisine, here are a few tips and recipes to get you started:

Vegan Arroz con Gandules (Rice with Pigeon Peas)

• Use sautéed onions, garlic, and Puerto Rican Sofrito as a base.
• Add pigeon peas, vegetable broth, and a splash of olive oil.
• Season with Adobo Seasoning Blend for that authentic flavor.

Vegan Alcapurrias (Meatless Fritters)

• Replace traditional pork with cooked beans or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
• Mix with mashed green plantains, onions, garlic, and a hint of Adobo Seasoning Blend.
• Shape into cylinders, wrap in plantain leaves, and fry until crispy.

Vegan Mofongo

• Use mashed green plantains mixed with olive oil and a pinch of salt.
• Add some sautéed garlic and onions for flavor.
• Shape into cylinders and serve with a side of vegan broth or a drizzle of olive oil.

The Power of Sofrito and Adobo

In many savory Puerto Rican dishes, Sofrito and Adobo Seasoning Blend are the unsung heroes. Sofrito, a blend of sautéed onions, garlic, peppers, cilantro, and culantro, adds a depth of flavor that’s hard to match. Adobo Seasoning Blend, with its mix of spices like smoked paprika, cumin, and oregano, brings a smoky, earthy flavor that complements many dishes perfectly.

By incorporating these elements into your vegan recipes, you’re not only enhancing the flavors but also honoring the rich culinary heritage of Puerto Rico.

So, go ahead and indulge in this vegan Morir Soñando, and let the vibrant flavors of Puerto Rico transport you to a world of culinary delight. ¡Salud

1. Vegan Boricua Pantry Essentials

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

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re giving a classic recipe a vegan makeover, infusing it with the bold and aromatic flavors that define Puerto Rican cuisine.

Vegan Puerto Rican "Fish" and Peas

Ingredients:

• "Fish": Use extra-firm tofu, tempeh, or textured vegetable protein (TVP) as a meat alternative. TVP is a great option, especially in Puerto Rico where it is easily available and affordable.
  • 1 block of extra-firm tofu, drained and cut into fish-like pieces
  • or 1 cup of TVP, rehydrated and shaped
  • or 1 block of tempeh, cut into pieces
• Marinade:
  • 2 tbsp Puerto Rican Adobo (see below for recipe)
  • 1 tbsp olive oil
  • 1 tsp Puerto Rican Sazón (optional, for color and flavor)
  • 1 tsp lemon juice
• Sofrito:
  • 2 tbsp homemade or store-bought Puerto Rican Sofrito (see below for recipe)
• Peas and Vegetables:
  • 1 cup fresh or frozen peas
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 2 medium tomatoes, diced (or 1 cup roasted red peppers)
• Seasoning:
  • Salt and black pepper to taste
  • A splash of vinegar (for balancing flavors)
• Garnish:
  • Fresh cilantro leaves

Puerto Rican Adobo Recipe:

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

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

Puerto Rican Sofrito Recipe:

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

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

Instructions

Step 1: Prepare the "Fish"

• If using tofu or tempeh, press and drain the excess water.
• Marinate the "fish" pieces in a mixture of Adobo, olive oil, Sazón (if using), and lemon juice for at least 30 minutes.

Step 2: Cook the Sofrito

• Heat a large skillet over medium heat and add 2 tbsp of olive oil.
• Sauté the Sofrito in the oil until it is fragrant and slightly caramelized, about 5 minutes.

Step 3: Add the Vegetables

• Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
• Add the diced tomatoes or roasted red peppers and cook for another 2-3 minutes.

Step 4: Add the "Fish" and Peas

• Remove the "fish" from the marinade, letting any excess liquid drip off.
• Add the "fish" to the skillet and cook until it is golden brown on all sides, about 5-7 minutes.
• Stir in the peas and cook until they are tender but still crisp.

Step 5: Season and Serve

• Season the dish with salt, black pepper, and a splash of vinegar to balance the flavors.
• Garnish with fresh cilantro leaves.
• Serve hot, accompanied by rice, beans, or your favorite Puerto Rican side dishes.

The Cultural Significance

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African slaves. The use of Sofrito, Adobo, and Sazón in this recipe honors these roots, bringing a depth and authenticity to the dish.

Tips and Variations

• For an extra burst of flavor, add a bit of Puerto Rican Sazón to the marinade or while cooking the "fish."
• If you prefer a heartier dish, add some cooked beans like chickpeas or black beans to the skillet with the peas.
• Experiment with different types of peppers or spices to tailor the flavor to your liking.

This vegan "fish" and peas dish is not only a delicious tribute to Puerto Rican cuisine but also a testament to the versatility and richness of plant-based cooking. Enjoy this flavorful and culturally significant meal that will leave you and your guests wanting more.

1. Vegan Boricua Pantry Essentials

Vegan Puerto Rican Laab: A Flavorful Twist on a Traditional Dish

In the heart of Puerto Rican cuisine, there are dishes that not only delight the palate but also tell stories of the island’s rich cultural heritage. One such dish, inspired by the vibrant flavors of Southeast Asian laab but infused with the essence of Puerto Rico, is our Vegan Puerto Rican Laab. This recipe combines the traditional spice blends and fresh herbs of Puerto Rico with the bold, zesty flavors of a classic laab, all while keeping it plant-based and delicious.

The Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, and this dish honors that heritage. The use of Sazón, Adobo, and Sofrito—the trio of Puerto Rican flavor—adds a depth and authenticity that will transport you to the sun-kissed streets of San Juan.

Ingredients

For the Laab

• 1 cup cooked chickpeas or black beans (beans are a great option for this dish)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon Puerto Rican Sazón (see below for homemade recipe)
• 1 teaspoon Puerto Rican Adobo (see below for homemade recipe)
• 1-2 teaspoons Sofrito (see below for homemade recipe)
• 1-2 Thai chilies or ají dulce peppers, seeded and finely chopped
• Salt and black pepper to taste
• A splash of vinegar (to balance flavors)

For the 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

For the Homemade 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 the 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
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Instructions

Prepare the Sofrito

Roughly chop all the Sofrito ingredients and blend them in a food processor until smooth. You can add a bit of olive oil if needed. Freeze the Sofrito in ice cube trays for long-term use.

Make the Laab

1. Prepare the Herbs and Spices:

   • Chop the cilantro, mint, and scallions.
   • Mince the garlic and grate the ginger.
   • Chop the Thai chilies or ají dulce peppers.

2. Cook the Chickpeas or Beans:

   • If using canned chickpeas or beans, drain and rinse them. If cooking from scratch, ensure they are fully cooked.

3. Combine the Ingredients:

   • In a large bowl, combine the cooked chickpeas or beans, chopped herbs, garlic, ginger, lime juice, olive oil, Sazón, Adobo, and Sofrito.
   • Mix well to ensure all the flavors are evenly distributed.

4. Add Heat and Flavor:

   • Add the chopped chilies and mix well.
   • Season with salt, black pepper, and a splash of vinegar to balance the flavors.

5. Serve:

   • Serve the Vegan Puerto Rican Laab in lettuce leaves or over rice. Garnish with additional cilantro and scallions if desired.

Tips and Variations

• Use TVP or Tofu: If you prefer a different texture, you can use textured vegetable protein (TVP) or tofu, marinated in Adobo and then cooked before adding to the laab.
• Affordable and Accessible: TVP is easily available in Puerto Rico and is a very affordable option, making this dish accessible to everyone.
• Adjust the Heat: If you prefer a milder flavor, reduce the number of chilies or omit the seeds, which contain most of the heat.

The Magic of Puerto Rican Flavors

This Vegan Puerto Rican Laab is more than just a dish; it’s a celebration of the island’s culinary heritage. The Sazón adds a golden-red color and depth, the Adobo enhances the flavors with its bold, savory notes, and the Sofrito forms the aromatic base that ties everything together. Each bite is a journey through the flavors and traditions of Puerto Rico, all while embracing the plant-based lifestyle.

Enjoy this vibrant and flavorful dish that brings together the best of two culinary worlds, and let the essence of Puerto Rico delight your senses.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Shami Kebabs: 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 transforming the traditional Shami Kebab into a vibrant, plant-based delight that honors the island’s culinary heritage.

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 elevate your vegan Shami Kebabs to new heights.

• Sazón: A colorful spice mix that adds a golden-red hue and deep flavor to dishes. It’s a blend of annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
• Adobo: A simple yet versatile dry rub that enhances and tenderizes proteins with bold, savory flavors. It typically includes garlic powder, onion powder, dried oregano, salt, black pepper, and sometimes paprika.
• Sofrito: A fresh herb-and-vegetable blend that forms the aromatic base of many dishes. It’s made from culantro, cilantro, ají dulce peppers, onion, garlic, and sometimes tomatoes or roasted red peppers.

Vegan Shami Kebabs Recipe

Ingredients:

• 1 cup cooked chickpeas
• 1/2 cup cooked black beans (or other beans of your choice)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped cilantro
• 2 cloves garlic, minced
• 1 tablespoon Sofrito (see below for homemade Sofrito recipe)
• 1 teaspoon Sazón
• 1 teaspoon Adobo
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional: A splash of vinegar for balance and health benefits

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. Prepare the Sofrito: If using frozen Sofrito, thaw it first. If making fresh, blend all the ingredients in a food processor until smooth.
2. Sauté the Sofrito: Heat 1 tablespoon of olive oil in a pan over medium heat. Add 2-3 tablespoons of Sofrito and sauté until fragrant, about 2-3 minutes.
3. Combine the Ingredients: In a large bowl, mash the chickpeas and black beans using a fork or a potato masher until they are well combined but still chunky.
4. Add Flavor: Add the sautéed Sofrito, chopped onion, cilantro, garlic, Sazón, Adobo, salt, and black pepper to the bowl. Mix well.
5. Shape the Kebabs: Using your hands, shape the mixture into small patties or kebabs. You should end up with around 8-10 kebabs.
6. Cook the Kebabs: Heat a non-stick skillet or grill pan over medium heat. Add a little olive oil and cook the kebabs until they are golden brown on both sides, about 4-5 minutes per side.
7. Finish with a Splash: Once cooked, squeeze a bit of lemon juice over the kebabs and add a splash of vinegar if desired to balance the flavors.

Serving Suggestions

Serve your Vegan Shami Kebabs with a side of steamed vegetables, a fresh salad, or alongside a hearty bowl of vegan Arroz con Gandules (Puerto Rican Rice and Beans). For an authentic touch, garnish with additional cilantro and a squeeze of lemon.

Cultural Significance

These vegan Shami Kebabs are more than just a meal; they are a celebration of the rich cultural heritage of Puerto Rico. By using traditional spice blends like Sazón, Adobo, and Sofrito, we honor the island’s history and the diverse influences that have shaped its cuisine.

Tips and Variations

• TVP, Tofu, or Tempeh: If you prefer a different texture, you can substitute the chickpeas and black beans with textured vegetable protein (TVP), crumbled tofu, or tempeh.
• Affordable and Accessible: TVP is widely available in Puerto Rico and is a very affordable option, making it an excellent choice for this recipe.
• Balance of Flavors: Remember, a splash of vinegar can enhance the savory flavors and add health benefits to your dish.

Enjoy your delicious Puerto Rican Vegan Shami Kebabs, a dish that not only tastes amazing but also connects you to the vibrant culture and traditions of the island.

1. Vegan Boricua Pantry Essentials