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

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

The Magic of Tostones

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

Ingredients:

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

Instructions:

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

Vegan Chicharrón de Pollo

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

Ingredients:

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

Instructions:

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

Sofrito Base Preparation

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

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

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

Bringing It All Together

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

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

Cultural Significance

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

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

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

Why This Recipe?

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

Ingredients

For the Wings

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

For the Glaze & Garnish

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

Puerto Rican Adobo Recipe

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

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

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

Instructions

Prepare the Wings

1. Marinate the Wings:

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

2. Cook the Wings:

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

Prepare the Glaze

1. Mix the Glaze:

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

2. Glaze the Wings:

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

Serve

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

The Cultural Significance

Puerto Rican cuisine is a vibrant tapestry of flavors influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Adobo, Sazón, and Sofrito—known as the “Puerto Rican trifecta”—adds depth and authenticity to any dish.

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Alcapurrias: A Flavorful and Cultural Delight

If you’re looking for a dish that embodies the vibrant flavors and rich cultural heritage of Puerto Rico, look no further than the vegan version of Alcapurrias. These delicious fritters are a staple in Puerto Rican cuisine, and with a few simple tweaks, they can be enjoyed by everyone, regardless of dietary preferences.

The Cultural Significance of Alcapurrias

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

Ingredients You’ll Need

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

• For the Masa:

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

• For the Filling:

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

• For Frying:

  • 3 cups vegetable oil

Puerto Rican Sofrito Base Preparation

To make the Sofrito, you’ll need:

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

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

Adobo Seasoning Blend

For the Adobo, mix:

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

How to Make Vegan Alcapurrias

Step 1: Creating Achiote Oil

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

Step 2: Preparing the Masa

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

Step 3: Preparing the Filling

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

Step 4: Assembling Alcapurrias

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

Step 5: Frying Alcapurrias

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

Serving Suggestions

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

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

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

The Cultural Significance

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

The Recipe

Ingredients:

• Greens and Vegetables:

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

• Puerto Rican Flair:

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

• Additional Flavors:

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

Homemade Sofrito:

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

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

Homemade Adobo:

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

Mix all ingredients thoroughly and store in a sealed container.

Instructions

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

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

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

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

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

Suggestion for Added Protein

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

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

Conclusion

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

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

Vegan Boricua Pantry Essentials

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

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.

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

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.

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

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

Vegan Boricua Pantry Essentials