Vegan Puerto Rican Ensalada de Papas: A Flavorful Twist on a Classic

When it comes to Puerto Rican cuisine, the ensalada de papas, or potato salad, is a beloved dish that brings people together. Here’s a vegan version that retains the vibrant flavors and cultural significance of this traditional recipe, making it perfect for any gathering or family dinner.

Why You’ll Love This Recipe

This vegan ensalada de papas is more than just a side dish; it’s a celebration of flavors and textures. The addition of Puerto Rican spices and herbs gives it a unique twist that will make your taste buds dance. Plus, it’s easy to make and can be ready in about 30 minutes, making it a great option for busy days.

Ingredients

• 4-5 large Yukon gold potatoes
• 1 small yellow onion, finely minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced (optional)
• 1/4 cup of chives and/or cilantro, minced
• 2 medium carrots, peeled and diced (for added color and texture, inspired by Dominican recipes)
• 1/2 cup plant-based mayonnaise
• 1 tablespoon mustard
• 1 teaspoon Adobo Seasoning Blend (see below for recipe)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional: Cooked and diced tofu or tempeh for extra protein

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

1. Boil the Potatoes and Carrots: Fill a medium-sized pot 3/4 of the way with water, add a few pinches of salt, and bring to a boil. Add the potatoes and carrots and boil for 20-25 minutes, or until the potatoes are fork-tender. Drain and let cool.

2. Prepare the Salad Dressing: In a large bowl, combine the minced onion, diced bell peppers, chives or cilantro, plant-based mayonnaise, mustard, Adobo Seasoning Blend, and lime juice. Whisk to combine.

3. Chop the Potatoes and Carrots: Peel the skins off the potatoes and carrots, then dice them into bite-sized pieces.

4. Combine Everything: Add the chopped potatoes and carrots into the bowl with the dressing. If using, add cooked and diced tofu or tempeh for extra protein. Season with salt and pepper to taste and fold everything together gently to avoid breaking the potatoes.

5. Final Touches: Taste as you go and adjust the seasoning if needed. A splash of white vinegar can help balance the flavors, but use it sparingly.

What Makes This Recipe Special

• Puerto Rican Flavors: The Adobo Seasoning Blend adds a rich, smoky flavor that is quintessential to Puerto Rican cuisine.
• Crunchy Textures: The addition of carrots and bell peppers provides a delightful crunch that complements the soft potatoes.
• Fresh Herbs: Cilantro and chives add a bright, fresh flavor that enhances the overall taste of the salad.
• Vegan Friendly: This recipe uses plant-based mayonnaise and optional tofu or tempeh, making it perfect for vegan diets.

Serving Suggestions

Ensalada de papas is versatile and can be served as a main dish, side dish, or even as a filling for sandwiches. Here are some ideas:

• BBQ Side Dish: Serve alongside your favorite BBQ proteins for a well-rounded meal.
• Sandwich Filling: Use this salad as a filling in your favorite bread, like pan de agua, for a satisfying sandwich.
• Potluck Favorite: This dish is perfect for sharing at potlucks and family gatherings.

Storage

While this salad is best enjoyed the day it’s made, it can be stored in an airtight container in the fridge for up to 3-5 days.

Tips for a Crowd-Pleasing Salad

• Taste as You Go: Always taste the dressing and the final salad to ensure the flavors are balanced.
• Play with Ratios: Adjust the amount of mayonnaise, mustard, or Adobo Seasoning to your taste.
• Garnish with Fresh Herbs: Reserve some minced herbs to use as a garnish for a visually appealing dish.

With these simple steps and tips, you’ll have a delicious vegan Puerto Rican ensalada de papas that’s sure to delight everyone at the table. Buen provecho

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully melded with the creamy, spicy essence of Indian korma. Here, we bring you a unique fusion recipe that combines the vibrant flavors of Puerto Rico with the comforting richness of a vegan korma.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, African, and American influences, each contributing distinct spices, techniques, and ingredients. The trio of Puerto Rican flavors – Sazón, Adobo, and Sofrito – forms the backbone of this culinary heritage. By incorporating these elements into a korma, we not only honor the traditions of both cultures but also create a dish that is both authentic and innovative.

The Recipe

Ingredients:

• 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 (optional)

• Spices and Seasonings:

  • 1 tablespoon Puerto Rican Sazón (see below for homemade Sazón recipe)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground fennel

• Main Ingredients:

  • ½ cup raw cashews
  • 14 ounces canned coconut milk (full-fat, unsweetened)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon minced ginger
  • 1 cup mixed frozen vegetables (peas, carrots, corn, green beans)
  • 1 medium waxy potato, diced (optional, but adds a nice texture)
  • 1 tablespoon coconut sugar or light brown sugar
  • Sea salt to taste
  • Fresh cilantro for garnish

• Protein Alternative:

  • 1 cup cooked chickpeas or black beans (a great source of protein and can replace TVP, tofu, or tempeh)

Homemade Sazón Recipe:

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

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

Instructions:

1. Prepare the Sofrito:

   • Roughly chop the sofrito ingredients and blend them in a food processor until smooth. Add a bit of olive oil if necessary to help blend.

2. Prepare the Cashew Paste:

   • Blend the cashews and coconut milk in a blender until very smooth. Set aside.

3. Sauté the Onion and Spices:

   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, crushed garlic, and minced ginger. Cook until the onions are softened.
   • Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and fennel. Cook for another minute, stirring constantly, until fragrant.

4. Add Sofrito and Frozen Vegetables:

   • Add the prepared sofrito to the pot and cook for about 3 minutes, stirring frequently.
   • Add the frozen vegetables and cook until they are slightly softened.

5. Combine with Cashew Paste and Coconut Milk:

   • Pour in the blended cashew and coconut milk mixture. Stir well and bring to a simmer.

6. Add Protein and Potatoes (if using):

   • Add the cooked chickpeas or black beans and diced potatoes (if using). Simmer until the potatoes are tender and the flavors are well combined.

7. Season and Finish:

   • Add the Sazón, coconut sugar, and salt to taste. Simmer for an additional 5 minutes.
   • For a balanced flavor, add a splash of vinegar.

8. Serve:

   • Serve the vegan korma over basmati rice, garnished with fresh cilantro and accompanied by poppadoms or naan bread if desired.

Tips and Variations

• TVP or Tofu Alternative: If you prefer TVP, tofu, or tempeh over beans, ensure they are well-marinated in a mix of Adobo and Sazón before adding them to the korma.
• Affordability: TVP is easily available in Puerto Rico and is a very affordable protein option.
• Flavor Enhancement: Always sauté the sofrito in oil before adding other ingredients to “awaken” the flavors.

Conclusion

This Puerto Rican Vegan Korma is a vibrant fusion of flavors that brings together the best of both culinary worlds. With its rich, creamy sauce infused with the aromatic essences of sofrito and the warm spices of Sazón, this dish is not only delicious but also a tribute to the cultural diversity that makes food so special. Enjoy this hearty, comforting meal that is as much about taste as it is about tradition.

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Bacalao: A Flavorful and Cultural Delight

In the heart of Puerto Rican cuisine, there’s a dish that has been a staple for generations: Bacalao. Traditionally made with salted cod, this recipe has been lovingly adapted to embrace a vegan lifestyle, retaining all the vibrant flavors and cultural significance that make it so beloved.

The Story Behind Bacalao

Bacalao, or dried cod, was brought to the Caribbean by Spanish colonizers and quickly became an integral part of Puerto Rican cuisine. The dish, often served at family gatherings and special occasions, is a testament to the island’s rich culinary heritage. By using plant-based ingredients, we can enjoy this classic dish while aligning with modern dietary preferences.

Vegan Bacalao a la Vizcaína

This vegan version of Bacalao a la Vizcaína is a hearty, flavorful stew that combines the best of Puerto Rican spices and ingredients with a cruelty-free twist.

Ingredients

• Protein Substitute: 1 cup of chickpeas, drained and mashed with a fork (or use hearts of palm for a more traditional texture)
• Tomato Puree: 3 cups of roasted plum tomatoes
• White Onion: 1 medium onion, diced (about 2 cups)
• Garlic: 6 cloves, minced
• Olives and Capers: ⅓ cup of sliced pitted manzanilla olives and 1 tablespoon of capers
• Red Bell Peppers: 3 red bell peppers, roasted, peeled, and cut into strips
• Bay Leaf: 1 bay leaf
• Nori Flakes: 1-2 teaspoons of finely chopped nori flakes
• New Potatoes: 1 lb of new potatoes, cooked, peeled, and cut in half
• Parsley: ¼ cup of chopped parsley
• Pickled Peppers: 3 pickled pepperoni or banana peppers, whole or sliced
• Puerto Rican 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

1. Prepare the Tomato Puree: Roast 10 medium plum tomatoes until they’re soft, then blend them into a puree.
2. Sauté the Onions and Garlic: In a large pot, heat some olive oil over medium heat. Add the diced onion and sauté until translucent. Then add the minced garlic and cook for another minute.
3. Add the Tomato Puree and Spices: Pour in the tomato puree and add the Puerto Rican Adobo Seasoning Blend. Stir well to combine.
4. Include the Chickpeas and Nori Flakes: Add the mashed chickpeas (or hearts of palm) and nori flakes. Stir gently to distribute evenly.
5. Add Olives, Capers, and Bell Peppers: Introduce the sliced olives, capers, and roasted red bell peppers. Mix well.
6. Incorporate Potatoes and Bay Leaf: Add the cooked new potatoes and a bay leaf to the pot. Season with salt if needed.
7. Simmer and Serve: Let the stew simmer for about 30 minutes. Before serving, garnish with chopped parsley and pickled peppers.

Why This Recipe Works

• Chickpeas or Hearts of Palm: These ingredients provide a meaty texture that mimics the traditional cod. In Puerto Rico, hearts of palm are a common substitute and can be easily found.
• Puerto Rican Adobo Seasoning Blend: This blend of spices is a cornerstone of Puerto Rican cuisine, adding a rich and aromatic flavor to the dish.
• Roasted Tomatoes: Fresh and roasted tomatoes bring a deep, tangy flavor that complements the spices perfectly.
• Splash of Freshness: A squeeze of fresh lemon juice can balance the flavors and add a touch of brightness to the stew.

Cultural Significance

Bacalao is more than just a meal; it’s a symbol of community and tradition. In Puerto Rico, family gatherings often center around this dish, filled with laughter, stories, and the warmth of shared meals. By adapting this recipe to be vegan, we’re ensuring that everyone can partake in this cultural delight, regardless of their dietary preferences.

Tips for Making it Extra Special

• Use TVP if Needed: If you prefer a different texture, TVP (Textured Vegetable Protein) is a great option and is easily available in Puerto Rico. It’s an affordable and versatile alternative.
• Balance with Lemon: A splash of fresh lemon juice can enhance the flavors and add health benefits.
• Serve with Traditional Sides: Pair this dish with fried plantains, garlic bread, or a simple side salad to keep the meal authentic and delicious.

Enjoy your Vegan Puerto Rican Bacalao, a dish that blends tradition with modern compassion, bringing everyone to the table to share in the vibrant flavors and rich cultural heritage of Puerto Rico.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Satay: A Fusion of Flavors

In the heart of Puerto Rican cuisine, where vibrant flavors and rich traditions reign, we’re about to create a dish that blends the island’s essence with the global delight of satay. Introducing Puerto Rican Vegan Satay, a recipe that marries the aromatic spices of Puerto Rico with the delightful skewers of Southeast Asian cuisine.

The Cultural Significance

Satay, originally from Southeast Asia, is a popular street food that has won hearts worldwide with its tender, flavorful bites. In Puerto Rico, the love for bold flavors and hearty meals is unparalleled. By combining these two culinary traditions, we’re creating a dish that not only tantalizes the taste buds but also celebrates the cultural diversity that makes food so special.

Ingredients

For the Satay

• Protein: Use 1 cup of TVP (Textured Vegetable Protein), a highly affordable and readily available option in Puerto Rico. Alternatively, you can use firm tofu or tempeh, cut into bite-sized pieces.
• Marinade:
  • 2 tablespoons Puerto Rican Adobo (see below for recipe)
  • 2 tablespoons Sofrito (see below for recipe)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh cilantro

For the Peanut Sauce

• 1/2 cup natural peanut butter
• 1/4 cup full-fat coconut milk
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• A splash of vinegar (to balance flavors)
• Chopped cilantro and peanuts for garnish

Puerto Rican Adobo

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

Puerto Rican 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
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Instructions

Preparing the Sofrito

1. Blend the Sofrito: Roughly chop all the sofrito ingredients and blend them in a food processor until smooth. You can add a little olive oil if needed.
2. Freeze for Later: Freeze the sofrito in ice cube trays for long-term use.

Preparing the Adobo

1. Mix the Adobo: Combine all the adobo ingredients in a bowl and mix thoroughly. Store in an airtight container for up to 6 months.

Marinating the Satay

1. Prepare the Marinade: In a blender or food processor, combine the adobo, sofrito, olive oil, lime juice, cumin, smoked paprika, salt, black pepper, garlic, and cilantro. Blend until smooth.
2. Marinate the TVP or Tofu/Tempeh: Place the TVP or tofu/tempeh pieces in a large bowl or ziplock bag. Pour the marinade over them and mix well to coat. Let it marinate for at least 2 hours or overnight.

Assembling and Cooking the Satay

1. Thread the Satay: Once marinated, thread the TVP or tofu/tempeh pieces onto skewers along with some colorful vegetables like bell peppers, onions, and cherry tomatoes.
2. Cook the Satay: Grill the satay over medium heat or use a grill pan if you don’t have an outdoor grill. You can also bake them in the oven at 400°F (200°C) for about 15-20 minutes, turning occasionally until golden and cooked through.

Preparing the Peanut Sauce

1. Blend the Sauce: In a blender or food processor, combine the peanut butter, coconut milk, lime juice, soy sauce, ginger, salt, and a splash of vinegar. Blend until smooth and creamy.
2. Adjust to Taste: Adjust the seasoning with more lime juice or soy sauce if needed.

Serving

1. Serve with Peanut Sauce: Serve the grilled satay hot with the peanut sauce on the side for dipping. Garnish with chopped cilantro and peanuts.

Tips and Variations

• Use Beans: If you prefer, you can use cooked and marinated beans like black beans or chickpeas instead of TVP or tofu.
• Adjust Spice Levels: Adjust the amount of adobo and sofrito according to your spice preference.
• Add Fresh Herbs: Always finish with fresh herbs like cilantro for an extra burst of flavor.

Conclusion

This Puerto Rican Vegan Satay is more than just a dish; it’s a celebration of flavors and cultures coming together. With the bold spices of Puerto Rico and the creamy richness of peanut sauce, this recipe is sure to delight both vegans and non-vegans alike. So next time you’re looking for a flavorful and satisfying meal that honors the culinary heritage of Puerto Rico, give this vegan satay a try

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Flan: A Creamy, Caramel-Topped Delight

Flan, a beloved dessert in Puerto Rican cuisine, is known for its silky, creamy texture and the rich, caramelized sugar layer at its base. Here’s how you can create a delicious vegan version of this classic dessert, keeping all the vibrant flavors and cultural significance intact.

The Cultural Significance of Flan

In Puerto Rico, flan is more than just a dessert; it’s a tradition. It’s often served at family gatherings, holidays, and special occasions. The process of making flan is almost therapeutic, involving careful steps to achieve that perfect caramel and creamy custard. By veganizing this recipe, we’re not only making it accessible to everyone but also honoring the traditional methods while adapting to modern dietary preferences.

Ingredients

For the Caramel:

• 100 g (½ cup) granulated sugar
• 30 ml (2 tbsp) water

For the Custard:

• 360 ml (1 ½ cups) evaporated coconut milk
• 250 g (¾ cup + 1 tsp) sweetened condensed coconut milk
• 200 ml (¾ cup + 4 tsp) non-dairy milk (oat milk, almond milk, or soy milk)
• 200 g (7 oz) vegan cream cheese (homemade or store-bought)
• 40 g (5 tbsp) cornstarch
• 2 teaspoons agar-agar powder
• 2 teaspoons vanilla extract or vanilla bean paste
• ¼ teaspoon sea salt
• 60 g (7 ½ tbsp) cold and cubed vegan butter

Instructions

Step 1: Prepare the Caramel

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes and turns a reddish-amber color. Pour the caramel into the bottom of a flan pan or individual ramekins and let it set.

Step 2: Prepare the Custard

Blend together the evaporated coconut milk, sweetened condensed coconut milk, non-dairy milk, vegan cream cheese, cornstarch, agar-agar powder, vanilla extract, and sea salt until smooth.

Step 3: Cook the Custard

Cook the custard mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 minutes.

Step 4: Cool and Thicken

Pass the custard through a fine-mesh sieve into a bowl. Whisk in the cold cubed vegan butter until the mixture is smooth and creamy. Let it cool at room temperature.

Step 5: Assemble the Flan

Pour the custard mixture over the set caramel in the flan pan or ramekins. Refrigerate for 12-24 hours to allow the flan to set.

Step 6: Serve

To serve, run a sharp knife about 1 inch deep around the inner edge of the pan to loosen the custard. Place a large serving plate on top of the pan and quickly turn it over. Slowly lift the pan, and the custard will unmold itself, with the caramel sauce cascading down the sides.

Tips and Variations

For a seasonal twist, you can try making a Vegan Pumpkin Flan by adding pumpkin puree, cinnamon, and pumpkin spice to the custard mixture. This adaptation is perfect for autumn and Thanksgiving celebrations.

Flan is one of those desserts that remains true to its roots even when veganized. The key is in the careful balance of the caramel and the creamy custard, ensuring each bite is a harmonious blend of flavors. With this vegan Puerto Rican flan, you’re not just making a dessert; you’re continuing a tradition that brings people together. So go ahead, indulge in this creamy delight, and share it with your loved ones – it’s a taste of culture and love in every spoonful.

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Ropa Vieja: A Flavorful and Cultural Delight

The Story Behind Ropa Vieja

Ropa vieja, which translates to “old clothes” in Spanish, is a dish that has its roots in Spanish cuisine but has been lovingly adopted and adapted by both Cuban and Puerto Rican cultures. The name comes from the shredded texture of the meat, which resembles torn clothes. This vegan version of Puerto Rican Ropa Vieja is a tribute to the rich culinary heritage of the Caribbean, with a twist that makes it accessible to everyone.

Vibrant Flavors and Cultural Significance

Ropa vieja is more than just a meal; it’s a celebration of flavors and traditions. The dish is a perfect blend of spices, herbs, and textures that evoke the warmth and hospitality of Puerto Rican cuisine. In this vegan version, we replace the traditional beef with ingredients that not only mimic the texture but also enhance the flavor profile.

Ingredients

For this recipe, we will use ingredients that are readily available and affordable, especially in Puerto Rico.

• 1 cup TVP (Textured Vegetable Protein): TVP is a great alternative to meat and is easily available in Puerto Rico. It’s also very affordable.
• Sofrito Base:
  • 1/4 cup Olive 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
• Additional Ingredients:
  • 2 bay leaves
  • 1 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup sliced green olives
  • Fresh cilantro for garnish
  • Brown rice or Cuban black beans for serving

Instructions

Preparing the Sofrito

1. Heat the Olive Oil: In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the grated garlic, diced onion, red bell pepper, green bell pepper, Cubanelle pepper, and ají dulce peppers. Sauté until the vegetables are very limp and translucent, about 10 minutes.
3. Add Herbs and Spices: Stir in the chopped cilantro and culantro. Cook for another minute.

Adding the Adobo and TVP

1. Add Adobo Seasoning: Mix in the Adobo Seasoning Blend and cook for a minute, allowing the spices to release their aroma.
2. Add TVP: Rehydrate the TVP according to package instructions and then shred it into strips. Add the shredded TVP to the pot and stir well to combine with the sofrito and adobo mixture.

Building the Sauce

1. Add Bay Leaves and Broth: Add the bay leaves and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes.
2. Add Crushed Tomatoes: Stir in the crushed tomatoes and continue to simmer for another 15 minutes, allowing the sauce to thicken.
3. Season and Adjust: Remove the bay leaves and adjust the seasoning if necessary.

Final Touches

1. Add Green Olives: Stir in the sliced green olives.
2. Simmer and Serve: Let the dish simmer for a few more minutes to allow all the flavors to meld together. Serve hot over brown rice or with Cuban black beans, garnished with fresh cilantro.

Serving Suggestions

• Traditional Sides: Serve with white rice, black beans, or Cuban black beans.
• Additional Delights: Consider adding a side of fried plantains or a fresh salad for a well-rounded meal.

Tips and Variations

• Beans Over TVP: If you prefer, you can use beans such as kidney beans or chickpeas instead of TVP. Simply cook the beans according to your preference and add them to the sofrito mixture.
• A Splash of Vinegar: For an extra depth of flavor, you can add a small splash of white wine vinegar towards the end of the simmering time. This balances the flavors and adds a touch of acidity.

This vegan Puerto Rican Ropa Vieja is a dish that honors the cultural richness of Puerto Rican cuisine while offering a delicious, plant-based alternative. Enjoy the vibrant flavors and hearty texture of this comforting meal, perfect for any occasion.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. Today, we’re going to blend these vibrant flavors with the creamy, spicy essence of Indian korma, creating a unique and delicious Puerto Rican Vegan Korma.

The Cultural Significance

Korma, a dish originating from India, is known for its creamy and mildly spiced sauce, often made with nuts, seeds, or coconut milk. In Puerto Rico, the trifecta of Adobo, Sazón, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that not only honors the culinary heritage of both cultures but also offers a fresh, plant-based twist.

Ingredients

For the 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

For the Korma:

• ½ cup raw cashews
• 14 ounces canned full-fat coconut milk (unsweetened)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 2 tablespoons Sofrito (prepared above)
• 1 teaspoon Sazón (see below for recipe)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon turmeric
• ½ teaspoon cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground fennel
• ½ cup tomato paste
• 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 cup cooked or canned beans (such as chickpeas or kidney beans)
• 1 tablespoon coconut sugar (or light brown sugar)
• Sea salt to taste
• Optional: TVP (Textured Vegetable Protein), Tofu, or Tempeh for added protein

For the Sazón:

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

Instructions

Prepare the Sofrito:

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

Prepare the Sazón:

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

Make the Korma:

1. Blend the Cashews and Coconut Milk:

   • Add the cashews and coconut milk to a blender and blend until smooth. Set aside.

2. Sauté the Onions and Spices:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, crushed garlic, minced ginger, and prepared Sofrito. Sauté until the onions are softened.
   • Add the Sazón, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves, and fennel. Stir well and cook for about 2-3 minutes, until fragrant.

3. Add Tomato Paste and Vegetables:

   • Add the tomato paste and sauté for a minute until it starts to darken.
   • Add the frozen mixed vegetables and cooked or canned beans. Sauté until the vegetables have slightly softened.

4. Simmer the Korma:

   • Add the blended cashew and coconut milk mixture. Stir well to combine.
   • Simmer until the vegetables are cooked and the flavors are nicely blended together.

5. Season and Serve:

   • Add coconut sugar for flavor balance and a pinch of sea salt to taste.
   • If desired, add a splash of vinegar to balance the flavors.
   • Serve with basmati rice, fresh cilantro, and some crispy plantain chips or tostones on the side.

Optional Protein Addition:

If you want to add more protein to your korma, you can include TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico. Simply marinate the TVP in a mixture of Adobo and Sazón before adding it to the korma.

Tips and Variations:

• For an extra creamy sauce, add more cashew paste or a little more coconut milk.
• Use a variety of colorful vegetables to make the dish visually appealing.
• If using beans, they can be substituted with other protein sources like Tofu or Tempeh, marinated in Adobo and Sazón for added flavor.

Conclusion

This Puerto Rican Vegan Korma is a celebration of flavors from two rich culinary traditions. With the aromatic base of Sofrito, the vibrant color and depth of Sazón, and the creamy richness of cashews and coconut milk, this dish is a true fusion of the best both worlds have to offer. Enjoy this hearty, flavorful meal that not only satisfies your taste buds but also honors the cultural heritage of Puerto Rico and India.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Lo Han Jai: A Fusion of Flavors and Cultures

In the heart of Chinese and Buddhist cuisine lies a dish so vibrant and flavorful, it has captured the hearts of many around the world – Lo Han Jai, or Buddha’s Delight. To give this traditional dish a unique and delicious Puerto Rican vegan twist, we’re blending the rich flavors of Puerto Rico with the hearty ingredients of Lo Han Jai.

The Cultural Significance

Lo Han Jai is more than just a meal; it’s a celebration of vegetarian cuisine that has been a staple in Buddhist and Chinese communities for centuries. It’s traditionally served on the first day of the Chinese New Year to purify and rejuvenate both body and spirit. By infusing this dish with Puerto Rican flavors, we’re honoring the cultural exchange and culinary innovation that make cooking so exciting.

The Puerto Rican Twist

Ingredients

• 2 tablespoons olive oil
• 2 cups Puerto Rican Sofrito (see below for recipe)
• 3 slices fresh ginger
• 3 cloves garlic, sliced
• 5 dried shiitake mushrooms, soaked in warm water and sliced
• ¼ cup dried wood ears, soaked in warm water
• 1 cup fried tofu puffs or tempeh, cut into bite-sized pieces
• 1 cup Napa cabbage, cut into 2-inch pieces
• 1 cup bean threads, soaked in warm water and cut into 2-inch pieces
• 1 cup firm tofu, cut into 1/2-inch cubes
• 1 cup snow peas
• 1 cup fresh bean sprouts
• 2 cups vegetable broth
• 2 tablespoons Puerto Rican Sazón (see below for recipe)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Sofrito Recipe

For an authentic Puerto Rican flavor, you’ll need a good sofrito base. Here’s a simple recipe:

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

Roughly chop all ingredients and blend in a food processor until smooth. Add a bit of olive oil if needed.

Sazón Recipe

For that vibrant Puerto Rican flavor, use this homemade sazón:

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

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

Instructions

1. Prepare the Ingredients:

   • Soak the shiitake mushrooms and wood ears in warm water for about 10 minutes. Slice the mushrooms and cut the wood ears into smaller pieces.
   • Boil the bean threads in water to cover for 5 minutes, then drain.
   • Cut the tofu into bite-sized pieces and prepare the snow peas by removing the strings.

2. Heat the Wok or Large Pan:

   • Heat a large wok or pan over high heat until smoky. Add the olive oil.

3. Cook the Aromatics:

   • Add the Puerto Rican Sofrito to the hot oil and cook for about 6 minutes, stirring often, until the mixture is fragrant.
   • Add the sliced ginger and garlic and cook for another minute.

4. Add the Vegetables:

   • Stir-fry the mushrooms, wood ears, bean threads, Napa cabbage, and tofu for 3-4 minutes.
   • Add the snow peas and bean sprouts and cook for an additional 2 minutes.

5. Season with Puerto Rican Flair:

   • Add the vegetable broth, Puerto Rican Sazón, and a splash of sesame oil. Stir well to combine.
   • Cover the pan and simmer over low heat for about 5 minutes.

6. Thicken the Gravy:

   • Mix 2 tablespoons of water with 1 tablespoon of cornstarch. Stir this mixture into the pan to form a light gravy. Adjust as necessary.

7. Serve:

   • Season with salt and pepper to taste.
   • Drizzle with a bit more sesame oil if desired.

Tips and Variations

• Meat Alternatives: Use TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, if you prefer a heartier texture. However, for this dish, tofu or tempeh work beautifully.
• Balancing Flavors: A splash of apple cider vinegar can add a nice balance to the savory flavors, though it’s optional.
• Customize: Feel free to add other vegetables like carrots, bamboo shoots, or water chestnuts to make the dish even more varied.

Enjoy Your Puerto Rican Vegan Lo Han Jai!

This dish is a vibrant celebration of flavors from two rich culinary traditions. The Puerto Rican Sofrito and Sazón add a unique twist to the traditional Lo Han Jai, making it a must-try for anyone looking to explore new flavors. Whether you’re cooking for a special occasion or just a hearty meal, this Puerto Rican Vegan Lo Han Jai is sure to delight your senses and nourish your spirit.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Spinach and Gungo Pea Soup: A Flavorful and Nourishing Delight

As the seasons change and the days grow cooler, there’s nothing quite like a warm, comforting bowl of soup to brighten up your evening. Today, we’re going to give a traditional spinach and gungo pea soup a vibrant Puerto Rican vegan twist, infusing it with the rich flavors and cultural significance of the island.

The Cultural Significance of Puerto Rican Cuisine

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, reflecting the island’s diverse history. At the heart of this cuisine are three essential spice blends: Sazón, Adobo, and Sofrito. These blends are more than just seasonings; they are the backbone of traditional Puerto Rican cooking, each with its own unique history and use.

• Sofrito: This aromatic base is made from a mixture of fresh herbs and vegetables, including culantro, cilantro, ají dulce peppers, onions, garlic, and sometimes tomatoes. It forms the foundation of many dishes, adding a depth of flavor that’s hard to match.
• Adobo: A versatile dry rub, Adobo is perfect for enhancing the flavor of proteins and vegetables. It’s a simple yet powerful blend of garlic, onion powder, oregano, salt, and black pepper.
• Sazón: With its vibrant annatto color and earthy flavor, Sazón adds a golden-red hue and depth to dishes like rice, stews, and soups.

Recipe: Puerto Rican Vegan Spinach and Gungo Pea Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1/2 cup Sofrito (see below for homemade Sofrito recipe)
• 3-4 garlic cloves, minced
• 1 pound spinach, fresh or frozen
• 1 cup gungo peas (pigeon peas), canned or cooked from scratch
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon Puerto Rican Sazón
• 1 teaspoon Puerto Rican Adobo
• Salt and pepper to taste
• 1-2 medium potatoes, diced (optional)
• 1-2 carrots, sliced (optional)
• Fresh cilantro or culantro for garnish

Homemade Sofrito Recipe

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6-8 ají dulce peppers (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. Preheat and Sauté: Heat the olive oil in a large caldero or Dutch oven over medium heat. Add the diced onion and chopped green bell pepper and sauté until they are soft and translucent.
2. Add Sofrito: Add the homemade Sofrito and cook for about 6 minutes, stirring often, until it is fragrant and slightly caramelized.
3. Add Garlic and Spices: Add the minced garlic, Sazón, and Adobo. Cook for a few minutes, stirring constantly to prevent burning.
4. Add Broth and Peas: Pour in the vegetable broth and water, then add the gungo peas. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes.
5. Add Spinach and Vegetables: If using, add the diced potatoes and sliced carrots. Continue to simmer for another 10-15 minutes until the vegetables are tender. Finally, add the fresh or frozen spinach and cook until wilted.
6. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro or culantro.

Tips and Variations

• For a Heartier Soup: Add some cubed tofu, tempeh, or TVP (textured vegetable protein), which is easily available and very affordable in Puerto Rico. TVP can be marinated in a mixture of Adobo and Sazón for added flavor.
• Balance the Flavors: A splash of apple cider vinegar can balance the flavors and add a hint of tanginess to this savory soup.
• Customize with Vegetables: Feel free to add other vegetables like sweet potatoes, yams, or callaloo to increase the nutritional density of the soup.

Enjoying the Soup

This Puerto Rican Vegan Spinach and Gungo Pea Soup is a perfect comfort food for cool days. The combination of Sofrito, Sazón, and Adobo gives it a rich and authentic flavor that will transport you to the vibrant streets of Puerto Rico. Serve it with a side of warm bread or a fresh salad for a complete meal.

As you take your first spoonful, remember the cultural heritage and love that goes into every Puerto Rican dish. This soup is not just a meal; it’s a celebration of flavors, traditions, and the warm hospitality of the island. ¡Buen provecho

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Korma: A Fusion of Flavors

In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, influenced by the island’s indigenous, Spanish, and African heritage. To create a unique and delicious Puerto Rican Vegan Korma, we’re blending the traditional Indian korma with the vibrant spices and techniques of Puerto Rico. This dish is a perfect fusion of cultures, bringing you a flavorful, creamy, and utterly satisfying vegan meal.

The Cultural Significance

Korma, a classic Indian dish, is known for its creamy and mildly spiced sauce. In Puerto Rico, the trio of Sazón, Adobo, and Sofrito forms the backbone of traditional cooking. By combining these elements, we create a dish that honors both culinary traditions while offering a fresh, vegan twist.

Ingredients

• For the Sauce:

  • ½ cup raw cashews
  • 14 ounces canned coconut milk (full-fat, unsweetened)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon minced ginger
  • 1 jalapeno pepper, seeded and chopped (optional for heat)
  • 2 tablespoons Sofrito (see below for recipe)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground fennel
  • Salt to taste

• For the Korma:

  • 3 ½ cups mixed frozen vegetables (peas, carrots, corn, green beans)
  • 1 cup cooked beans (such as kidney beans or chickpeas) or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico
  • 1 medium waxy potato, peeled and diced (optional, but recommended for a heartier dish)
  • 1 tablespoon coconut sugar or light brown sugar
  • Fresh cilantro for garnish

Sofrito Recipe

• 1 bunch culantro (recao leaves) or 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. Add olive oil if needed to achieve the desired consistency.

Instructions

1. Prepare the Sauce:

   • In a blender, combine the cashews and coconut milk. Blend until very smooth and set aside.

2. Sauté the Aromatics:

   • Heat the olive oil in a large pot over medium heat. Add the chopped onion, crushed garlic, minced ginger, and chopped jalapeno. Sauté until the onions are softened.

3. Add Sofrito and Spices:

   • Stir in the Sofrito and cook for about 2 minutes, allowing the flavors to meld.
   • Add the cumin, coriander, cinnamon, turmeric, cardamom, cloves, and fennel. Cook for another minute, stirring constantly.

4. Add Vegetables and Protein:

   • Add the frozen vegetables, cooked beans or TVP, and diced potato (if using). Sauté until the vegetables start to soften.

5. Simmer the Korma:

   • Pour in the blended cashew and coconut milk mixture. Stir well and bring to a simmer.
   • Reduce heat to low and let it simmer until the vegetables are cooked and the flavors are well combined.

6. Season and Balance:

   • Add coconut sugar and salt to taste. For a balanced flavor, add a splash of apple cider vinegar if desired (though this is optional).
   • Simmer for a few more minutes to allow the flavors to settle.

7. Serve:

   • Serve the korma over basmati rice or with some naan bread. Garnish with fresh cilantro and offer poppadoms on the side if desired.

Tips and Variations

• Use of Beans: Beans are an excellent protein source and can be used instead of TVP or tofu for a more traditional Puerto Rican flavor.
• Spiciness Level: Adjust the heat by increasing or reducing the amount of jalapeno pepper. For a milder flavor, remove the seeds or use a bell pepper instead.
• Sazón and Adobo: If you want to add an extra layer of Puerto Rican flavor, sprinkle a bit of Sazón or Adobo over the vegetables before simmering. However, use these sparingly to avoid overpowering the dish.

This Puerto Rican Vegan Korma is a testament to the beauty of culinary fusion, blending the rich spices and techniques of two vibrant cultures into one delicious dish. Enjoy the creamy sauce, the tender vegetables, and the hearty beans or TVP, all wrapped in the aromatic embrace of Sofrito and traditional Puerto Rican spices. This is more than just a meal; it’s a celebration of flavor and heritage.

Vegan Boricua Pantry Essentials