Puerto Rican Vegan Garlic-Parmesan Wings: A Flavorful Twist

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

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The trio of Adobo, Sazón, and Sofrito forms the backbone of this culinary heritage, adding depth and authenticity to every dish. For our vegan garlic-parmesan wings, we’ll incorporate these iconic blends to give you a taste of the island.

Ingredients

Vegan Parmesan Cheese

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

Wings

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

Adobo

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

Sazón

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

Sofrito

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

Instructions

1. Prepare the Vegan Parmesan Cheese:

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

2. Make the Adobo:

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

3. Prepare the Sazón:

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

4. Prepare the Sofrito:

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

5. Marinate the Tofu or Tempeh:

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

6. Bake the Wings:

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

7. Garlic-Parmesan Glaze:

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

8. Finish with Flavor:

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

9. Serve:

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

Enjoy Your Puerto Rican Vegan Garlic-Parmesan Wings!

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

Embracing the Flavors of Puerto Rico: Vegan Pasteles Recipe

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

The Cultural Significance of Pasteles

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

Veganizing a Tradition

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

Ingredients

For the Masa (Dough):

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

For the Filling:

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

Sofrito Base Preparation:

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

Adobo Seasoning Blend:

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

Instructions

Preparing the Masa:

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

Preparing the Filling:

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

Assembling the Pasteles:

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

Cooking the Pasteles:

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

Serving Suggestions

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

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

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

The Magic of Puerto Rican Flavors

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

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

Ingredients

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

For the Meatballs:

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

For the Sofrito Sauce:

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

For the Mango Coconut Sauce (Optional):

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

Instructions

Make the Adobo and Sazón:

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

Adobo:

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

Mix all ingredients thoroughly and store in a sealed container.

Sazón:

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

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

Prepare the Meatballs:

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

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

Cook the Meatballs:

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

Make the Sofrito Sauce:

Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper. Blend these ingredients in a food processor until smooth. You can add a bit of olive oil if needed.

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

Simmer and Serve:

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

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

Garnish and Enjoy:

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

Tips and Variations

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

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

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Bolognese: A Flavorful Twist on a Classic

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

The Flavor Profile

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

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

Ingredients

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

Instructions

1. Prepare the Sofrito

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

2. Make the Soffritto

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

3. Add the Garlic and TVP/Beans

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

4. Add the Spice Blends and Tomato Paste

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

5. Combine the Chopped Tomatoes and Broth

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

6. Season and Simmer

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

7. Cook the Pasta

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

8. Serve

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

Tips for Enhancement

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

Cultural Significance

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

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

Vegan Boricua Pantry Essentials

Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew: A Flavorful and Cultural Delight

If you’re looking to dive into the rich flavors and vibrant culture of Puerto Rico, then Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew is the perfect dish for you. This traditional comfort food, now veganized, is a staple that will transport you to the heart of the Caribbean.

The Cultural Significance of Mofongo

Mofongo, a dish with roots in West African cuisine, particularly from the dish known as ‘Fufu,’ has become an integral part of Puerto Rican cuisine. Traditionally, mofongo is made with green plantains, mashed with fat, salt, and garlic, and often served with seafood or meat. However, in this vegan version, we replace the animal products with delicious and healthy alternatives, ensuring everyone can enjoy this culinary treasure.

Ingredients

Sofrito:

• 1⁄2 large green bell pepper, sliced
• 1⁄4 large onion, sliced
• 2 garlic cloves, minced
• 1⁄4 cup cilantro, fresh
• 1 teaspoon extra virgin olive oil
• 1 small red chili
• 1 teaspoon ground annatto

Stew:

• 1 teaspoon extra virgin olive oil
• 1⁄2 large green bell pepper, coarsely chopped
• 3⁄4 large onion, coarsely chopped
• 1 small summer squash (yellow or green)
• 1 (14.5-ounce) can fire roasted tomatoes, with juice
• 1⁄2 cup tomato sauce
• 1 (15-ounce) can kidney beans, rinsed, drained
• Pinch of sea salt (optional)

Mofongo:

• 4 green plantains
• 3 tablespoons extra virgin olive oil
• Adobo Seasoning Blend (see below)
  • 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
• 2 garlic cloves, minced

Instructions

Preparing the Sofrito:

Start by making the sofrito, which is the backbone of many Puerto Rican dishes. In a food processor or chopper, combine sliced green bell pepper, onion, garlic, cilantro, olive oil, red chili, and ground annatto. Process until the mixture is finely chopped but not liquefied. Alternatively, you can chop these ingredients by hand very finely.

Making the Stew:

Heat 1 teaspoon of olive oil in a large skillet or saucepan. Add the sofrito and sauté for about 3 minutes. Then, add the chopped bell pepper, onion, and summer squash, and sauté for an additional 8 minutes. Next, add the fire-roasted tomatoes, tomato sauce, and kidney beans. Cover and simmer for 5-10 minutes until the stew is thickened and tender. Season with a pinch of sea salt if needed.

Preparing the Mofongo:

While the stew is cooking, peel the green plantains by slitting the peels and peeling off the skin. Slice the plantains and heat 3 tablespoons of olive oil in a large skillet until very hot. Add the sliced plantains and cook, turning them over to cook both sides, for about 4-5 minutes until they are dark golden-yellow but not brown.

Remove the cooked plantains and place them on a plate lined with paper towels to drain excess oil. In a medium bowl, mash the cooked plantains with Adobo Seasoning Blend and minced garlic until they are soft but still have some chunks.

Fill 4 small soufflé cups or ramekins with the plantain mixture and pat firmly. To serve, turn out the formed mofongo onto a dinner plate and serve with a generous portion of the Caribbean Vegetable Stew.

Tips and Variations

• Adding a Splash of Vinegar: For an extra layer of flavor and health benefits, consider adding a splash of apple cider vinegar or white vinegar to the stew towards the end of the simmering time.
• Using Beans: In savory dishes like this stew, beans are an excellent protein source. Here, we use kidney beans, but you can experiment with other types of beans like black beans or pinto beans.
• Meat Alternatives: If you prefer to include a meat substitute, TVP (Textured Vegetable Protein) is a great option and is easily available in Puerto Rico. It’s very affordable and can be seasoned with the Adobo Seasoning Blend for authentic flavor.

Serving Suggestions

To keep the Puerto Rican theme alive, consider serving your mofongo with sides like fried plantains or sliced avocado. Roasted vegetables or a fresh salad also make great accompaniments. For a more traditional touch, garlic bread or garlic sticks can be a delicious addition.

Embracing the Culture

When you sit down to enjoy this Vegan Puerto Rican Mofongo with Caribbean Vegetable Stew, you’re not just savoring a meal; you’re experiencing a piece of Puerto Rican culture. The aromas of sofrito and adobo, the texture of mashed plantains, and the hearty flavors of the stew all come together to create a culinary journey that honors the rich heritage of this beautiful island.

So go ahead, immerse yourself in these vibrant flavors, and let the warmth of Puerto Rican cuisine fill your home. ¡Buen provecho

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Jam Doughnut Cake: 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 dishes. Today, we’re going to give the classic jam doughnut cake a vibrant Puerto Rican vegan twist, blending the warmth of traditional spices with the sweetness of a beloved dessert.

The Significance of Puerto Rican Cuisine

Puerto Rican cuisine is a melting pot of Spanish, African, and indigenous Taíno influences, making it a unique and flavorful reflection of the island’s history. When it comes to desserts, however, the focus shifts from bold spices to sweet and comforting treats that bring families together.

The Recipe

Ingredients:

• 2 Cups of Self Raising Flour
• 1/2 Cup of Plain (All Purpose) Flour
• 3/4 Cup of Caster Sugar (Super Fine White Sugar)
• 1/2 Cup of Plant-Based Milk (such as almond or soy milk)
• 1/4 Cup of Vegetable Oil
• 1 Teaspoon of Vanilla Extract
• 4 Tablespoons of Strawberry or Guava Jam (for a local twist, use guava)
• 2 Teaspoons of Water
• 1-2 Tablespoons of Cinnamon Sugar
• Optional: Coconut flakes or chopped nuts for topping

Instructions:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease a large bundt pan or a round cake pan with some vegan butter or shortening.

2. Mix the Batter: In a large mixing bowl, combine the self-raising flour, plain flour, and caster sugar. In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

3. Add the Jam and Water: Stir in the strawberry or guava jam and water until the batter is smooth.

4. Pour into the Pan: Pour the batter into the greased cake pan and smooth the top.

5. Bake to Perfection: Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake should be pulling away from the sides of the pan.

6. Cool and Serve: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.

7. Top with Cinnamon Sugar: Once the cake is cool, sprinkle it with cinnamon sugar. For an extra touch, you can top it with coconut flakes or chopped nuts.

Tips for a Puerto Rican Touch

• Guava Jam: Use guava jam instead of strawberry for a more authentic Puerto Rican flavor.
• Coconut Flakes: Sprinkle some coconut flakes on top of the cake for a tropical twist.
• Cinnamon Sugar: This sweet and spicy topping is a common finishing touch in many Puerto Rican desserts.

The Cultural Significance

This jam doughnut cake, with its Puerto Rican flair, is more than just a dessert; it’s a celebration of heritage. The use of guava jam and coconut flakes connects this sweet treat to the island’s lush tropical environment and rich cultural history. It’s a dish that can be shared with family and friends, bringing together the warmth and hospitality that define Puerto Rican cuisine.

Enjoy Your Delicious Puerto Rican Vegan Jam Doughnut Cake!

This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon treat. With its moist texture, sweet flavors, and hint of tropical flair, it’s sure to become a favorite in your household. So go ahead, take a bite, and taste the vibrant spirit of Puerto Rico in every delicious morsel.

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Blackened “Salmon”: A Flavorful Twist on a Classic

In the vibrant world of Puerto Rican cuisine, flavors are bold, and traditions are rich. To give the classic blackened salmon a Puerto Rican vegan twist, we’ll substitute the salmon with a delicious and sustainable alternative, and infuse it with the iconic flavors of the island.

The Magic of Puerto Rican Spices

Before we dive into the recipe, let’s talk about the heart of Puerto Rican cuisine: Sazón, Adobo, and Sofrito. These spice blends are the backbone of traditional Puerto Rican cooking and will elevate our dish to new heights.

• Sazón: A vibrant spice mix that adds a golden-red color and depth to dishes. It includes annatto (achiote), garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
• Adobo: A simple, versatile seasoning for meats and vegetables, made with garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
• Sofrito: A fresh herb-and-vegetable blend used as a cooking base, typically including culantro (recao), cilantro, ají dulce peppers, onion, garlic, and green bell pepper.

Vegan Blackened “Salmon” Recipe

For this recipe, we’ll use extra-firm tofu as our “salmon” substitute, but you can also use tempeh or TVP if you prefer. TVP, or Textured Vegetable Protein, is a great option and is easily available and affordable in Puerto Rico.

Ingredients

• 1 block of extra-firm tofu, drained and cut into fillet-like pieces
• 1 tablespoon of Puerto Rican Adobo (see below for Adobo recipe)
• 1 teaspoon of brown sugar
• 1⁄2 teaspoon of smoked paprika
• 1⁄2 teaspoon of garlic powder
• 1⁄2 teaspoon of onion powder
• 1⁄4 teaspoon of cayenne pepper (optional)
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 2 tablespoons of unsalted vegan butter (or oil)
• 1 lemon, cut into wedges
• Fresh thyme or parsley for garnish
• Sofrito (optional, for added depth of flavor)

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)

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

Instructions

1. Prepare the Tofu: Pat the tofu pieces dry with a paper towel.
2. Mix the Spice Blend: In a small bowl, combine the Adobo, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and thyme.
3. Butter Up: Melt the vegan butter in a small bowl. Brush the melted butter over the tofu pieces.
4. Spice It Up: Sprinkle the spice blend evenly over the tofu pieces. Lightly pat the spices to adhere.
5. Heat the Pan: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Ensure the pan is very hot before adding the tofu (a droplet of water should dance on its surface).
6. Cook the Tofu: Add the tofu pieces, one at a time, spice-side down. Cook for 2 to 3 minutes without disturbing, until the surface is blackened. Flip and cook for an additional 5 to 6 minutes, or until the tofu is fully cooked and crispy on the outside.
7. Finishing Touches: Squeeze a bit of lemon juice over the tofu and garnish with fresh thyme or parsley.

Optional: Adding Sofrito for Extra Flavor

If you want to add an extra layer of flavor, you can sauté 2-3 tablespoons of Sofrito in oil before adding the tofu to the pan. This will “awaken” the flavors and create a rich, aromatic base for your dish.

Serving Suggestions

• Salad: Serve the vegan blackened “salmon” with a fresh salad, like a Caesar Shaved Brussels Sprouts Salad or a simple mixed green salad.
• Rice or Beans: Pair it with Puerto Rican-style rice and beans, such as Arroz con Gandules, or with a side of roasted vegetables.
• Vegan Sancocho: For a more hearty meal, consider serving it with a vegan version of Sancocho, a traditional Puerto Rican stew.

Cultural Significance and Tips

Puerto Rican cuisine is all about bold flavors and rich traditions. Here are a few tips to keep in mind:

• Use Local Ingredients: When possible, use local ingredients like culantro (recao) and ají dulce peppers to add authentic flavor.
• Balance Flavors: A splash of vinegar can balance the flavors in savory dishes and provide health benefits.
• Experiment with Spices: Don’t be afraid to adjust the spice blends to your taste. Adding a bit of Sazón or Adobo can make all the difference.

By combining the bold spices of Puerto Rican cuisine with a vegan twist, we’ve created a dish that not only honors traditional flavors but also offers a sustainable and delicious alternative. Enjoy your Puerto Rican Vegan Blackened “Salmon” and savor the vibrant flavors of the island

Vegan Boricua Pantry Essentials

Puerto Rican Vegan Gai Lan: A Fusion of Flavors

In the vibrant culinary landscape of Puerto Rico, blending traditional flavors with international dishes can create something truly magical. Here, we’re going to give the classic Chinese broccoli, or Gai Lan, a delicious Puerto Rican vegan twist, incorporating the island’s iconic spice blends and aromatic bases.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African roots. The trio of Sazón, Adobo, and Sofrito forms the backbone of this culinary heritage. In this recipe, we’ll use Sofrito and Sazón to infuse our Gai Lan with authentic Puerto Rican flavors.

Ingredients

• 1 head of Gai Lan (Chinese broccoli), cut into florets
• 2 tablespoons of olive oil
• 1/4 cup of Sofrito (see below for recipe)
• 2 cloves of garlic, minced
• 1 tablespoon of Puerto Rican Sazón (see below for recipe)
• 1 cup of vegetable broth
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika (optional)
• Salt and pepper to taste
• 1/4 teaspoon of crushed red pepper (optional, for some heat)
• Chopped fresh cilantro for garnish

Sofrito Recipe

For the Sofrito, you’ll need:

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

Blend all the ingredients in a food processor until smooth. You can freeze this mix in ice cube trays for long-term use.

Sazón Recipe

For the Sazón, you’ll need:

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

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

Instructions

1. Prepare the Sofrito: Sauté 2-3 tablespoons of Sofrito in olive oil over medium heat until it’s fragrant and slightly caramelized. This step is crucial to “awaken” the flavors.

2. Add Garlic and Sazón: Add the minced garlic and stir for about 1 minute until fragrant. Then, add the Puerto Rican Sazón and stir for another minute.

3. Add Gai Lan: Add the Gai Lan florets to the saucepan. Stir to combine with the Sofrito and Sazón mixture.

4. Add Broth and Spices: Pour in the vegetable broth, and add the ground cumin, smoked paprika (if using), salt, pepper, and crushed red pepper (if using). Stir well to combine.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the Gai Lan is tender but still crisp.

6. Finish and Serve: Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro.

Optional Protein Addition

If you want to add some protein to this dish, you can use TVP (textured vegetable protein), which is easily available and very affordable in Puerto Rico. Simply rehydrate the TVP according to package instructions and add it to the saucepan along with the Gai Lan.

Alternatively, you could use tofu or tempeh, marinated in a mix of soy sauce, garlic, and Adobo, then pan-fried until golden and added to the dish.

Balancing Flavors

For an extra depth of flavor and health benefits, consider adding a splash of apple cider vinegar or balsamic vinegar towards the end of cooking. This will help balance the flavors and add a hint of acidity.

Conclusion

This Puerto Rican Vegan Gai Lan is a celebration of flavors, combining the aromatic richness of Sofrito and the vibrant spice of Sazón with the simplicity of Chinese broccoli. It’s a perfect dish to enjoy as a main course or as a side, and it’s ready in just 20 minutes. So, let’s cook up some cultural fusion and savor the taste of Puerto Rico

Vegan Puerto Rican Arroz con Gandules: A Flavorful and Cultural Delight

In the heart of Puerto Rican cuisine, there’s a dish that stands out for its vibrant flavors and rich cultural significance: Arroz con Gandules, or rice with pigeon peas. This traditional recipe is a staple at family gatherings, celebrations, and even everyday meals. Here’s how you can make a delicious vegan version that captures the essence of this beloved dish.

The Cultural Significance

Arroz con Gandules is more than just a meal; it’s a symbol of community and tradition. In Puerto Rico, this dish is often served at holidays and special occasions, bringing people together with its aromatic and savory flavors. The combination of rice, pigeon peas, and a blend of spices creates a harmony that is both comforting and celebratory.

Ingredients

To make this vegan version, you’ll need:

• 2 cups medium-grain rice, washed and rinsed
• 1/3 cup sofrito (see Sofrito Base Preparation below)
• 1 cup pigeon peas (gandules)
• 1/2 white onion, chopped
• 1-2 red sweet peppers, chopped
• 1 cubanelle pepper, chopped
• 1 tsp adobo seasoning blend (see Adobo Seasoning Blend below)
• 1 tsp dried oregano
• Pinch of sea salt
• 2 cups vegetable broth
• 1/2 cup tomato sauce
• 1 tbsp olives stuffed with minced peppers
• Handful of cilantro leaves, chopped

Sofrito Base Preparation

For 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

Adobo Seasoning Blend

For the adobo, mix together:

• 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 Sofrito:

   • Heat the olive oil or annatto oil in a deep skillet or Dutch oven over medium heat.
   • Add the grated garlic, diced onions, bell peppers, Cubanelle pepper, and ají dulce peppers. Cook until the vegetables are soft and fragrant.
   • Stir in the chopped cilantro and culantro, along with the tomato sauce or puree. Let it simmer for a few minutes to blend the flavors.

2. Cook the Rice:

   • In the same skillet or Dutch oven, add the chopped white onion and cook until translucent.
   • Add the chopped sweet peppers and cubanelle pepper, cooking for another 3 minutes until fragrant.
   • Stir in the pigeon peas, adobo seasoning blend, dried oregano, and a pinch of sea salt.

3. Combine and Cook:

   • Add the rice to the skillet or Dutch oven and fold it into the vegetable mixture.
   • Immediately add the vegetable broth, tomato sauce, and olives. Stir just once and let it cook over medium heat until the liquid is evaporated, which will take about 8-10 minutes.
   • Gently stir the rice from the bottom up. Lower the heat to low and cook, covered, until the rice is tender, about 15 minutes.

4. Final Touches:

   • Remove the rice from the heat and gently stir it from the bottom up. Cover and let it sit for a few minutes before serving.
   • Garnish with chopped cilantro leaves.

Tips and Variations

• Protein Addition: If you prefer a heartier dish, you can add some sautéed mushrooms or beans instead of TVP, tofu, or tempeh. Beans are an excellent option as they naturally pair well with rice and pigeon peas.
• Flavor Balance: A splash of white vinegar can be added towards the end of cooking to balance the flavors and enhance the overall taste.
• Affordable Option: TVP (Textured Vegetable Protein) is a very affordable and easily available option in Puerto Rico, making it a great alternative if you choose to use it.

Serving Suggestions

Arroz con Gandules is versatile and can be served as a main dish or as a side. Here are some ways to enjoy it:

• Traditional Pairing: Serve it with mofongo or sautéed vegetables for a complete meal.
• Modern Twist: Pair it with roasted vegetables or a side salad for a lighter option.
• Additional Flair: Add some fried plantains or sliced avocado to keep the Puerto Rican theme alive.

This vegan Arroz con Gandules is a celebration of flavors and traditions, bringing the heart of Puerto Rican cuisine to your table. With its rich sofrito, aromatic spices, and comforting pigeon peas, this dish is sure to become a favorite in your household. So, go ahead and cook up a pot, and let the vibrant flavors transport you to the sunny islands of Puerto Rico

Vegan Puerto Rican Sancocho: A Flavorful and Nourishing Tradition

In the heart of Puerto Rican cuisine lies a dish that warms the soul and fills the belly: Sancocho. This hearty stew, often served during special occasions like Christmas, is a celebration of flavors, textures, and community. Here’s how you can enjoy a delicious vegan version of this beloved tradition.

The Cultural Significance of Sancocho

Sancocho is more than just a meal; it’s a gathering. Imagine the aroma of simmering vegetables and roots filling your home, inviting everyone to the table. This stew has been a staple in Puerto Rican culture for generations, bringing families and friends together. In its vegan form, it remains just as vibrant and satisfying.

Ingredients

To make this vegan Sancocho, you’ll need a variety of root vegetables and some key seasonings:

• 2 cups plantains, diced (about 3 plantains)
• 2 cups green bananas, diced (about 4 bananas)
• 2 cups yuca, diced (about 2 medium roots)
• 2 cups yautia, diced (about 2 large roots)
• 2 cups malanga, diced (about 1 large root)
• 2 cups ñame, diced (about 1⁄2 a large root)
• 2 cups potatoes, diced (about 2 large potatoes)
• 1⁄2 cup olive oil
• 15 cloves garlic, crushed
• 1 cup Sofrito Base (see below for preparation)
• 8 oz tomato sauce
• 2 teaspoons Adobo Seasoning Blend (see below for ingredients)
• Salt and pepper to taste
• Optional: 1/4 teaspoon ground cayenne pepper
• Fresh cilantro for garnish

Sofrito Base Preparation

Sofrito is the backbone of many Puerto Rican dishes, adding a depth of flavor that’s hard to match.

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

Adobo Seasoning Blend

For an extra layer of flavor, use this Adobo 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. Heat the Olive Oil: In a large saucepan, heat the olive oil over medium-high heat.
2. Sauté the Onion and Garlic: Add the chopped onion and cook until it’s soft, about 2 minutes. Stir in the crushed garlic and cook for another minute.
3. Add the Sofrito and Adobo: Stir in the prepared Sofrito Base and Adobo Seasoning Blend. Cook for about 3 minutes to allow the flavors to meld.
4. Add the Vegetables: Add the diced plantains, green bananas, yuca, yautia, malanga, ñame, and potatoes. Stir well to combine.
5. Add Liquid and Seasonings: Pour in the tomato sauce and enough water to cover all the vegetables. Add salt, pepper, and the optional cayenne pepper.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer until the vegetables are tender and the soup is thick, about 30-40 minutes.
7. Garnish: Serve hot, garnished with fresh cilantro.

Tips and Variations

• Balance the Flavors: A splash of vinegar can balance the richness of the stew, but it’s optional.
• Protein Alternatives: If you want to add protein, consider using textured vegetable protein (TVP), which is easily available in Puerto Rico and very affordable. Alternatively, you can use beans like kidney beans or chickpeas.
• Storage: Sancocho freezes well. Store it in separate containers for easy reheating later.

Enjoying Your Vegan Sancocho

Serve your vegan Sancocho with some crusty bread or a side of fried plantains for an authentic touch. This dish is perfect for any occasion, whether it’s a family dinner or a festive gathering. The combination of root vegetables and aromatic spices will transport you to the heart of Puerto Rican cuisine, where every bite is a celebration of flavor and tradition.

So, gather around the table, share stories, and savor the delicious, comforting taste of vegan Sancocho. It’s more than just a meal; it’s a way to connect and cherish the moments that make life special.