Category: Vegan Puerto Rican Recipes

Puerto Rican Vegan Spring Garden Pasta Salad: A Flavorful Twist

As the sun shines brighter and the days get longer, there’s no better time to indulge in a refreshing and vibrant pasta salad that captures the essence of Puerto Rican cuisine. This Puerto Rican Vegan Spring Garden Pasta Salad is a delightful blend of traditional flavors, colorful vegetables, and the unmistakable zing of local spice blends.

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, each bringing its unique flavor profile to the table. In this recipe, we’ll incorporate these blends to create a dish that is both authentic and deliciously vegan.

Ingredients

For the Pasta

• 8 oz elbow macaroni (or any short pasta shape you prefer)

For the Vegetables

• 1 large tomato, diced
• 1 red bell pepper, seeded and minced
• 1 small red onion, finely chopped
• 2 stalks celery, finely chopped
• 1 cup cooked black beans (a great alternative to meat)
• 1 cup corn kernels (fresh or canned)
• 1/4 cup chopped fresh cilantro
• 2 green onions, diced

For the Dressing

• ½ cup vegan mayonnaise
• ¼ cup salsa (mild or medium, your choice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon Puerto Rican Adobo (see below for homemade Adobo recipe)
• Salt and pepper to taste
• 1-2 tablespoons lime juice (optional)

Homemade Adobo Recipe

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

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.

2. Prepare the Vegetables:

   • While the pasta is cooking, chop all the vegetables into small, uniform pieces. This ensures every bite is a mix of flavors and textures.

3. Make the Dressing:

   • In a medium bowl, combine the vegan mayonnaise, salsa, cumin, smoked paprika, and Adobo. Mix well to infuse the flavors.

4. Combine the Salad:

   • In a large bowl, combine the cooled pasta, black beans, corn kernels, tomato, bell pepper, onion, celery, cilantro, and green onions.
   • Pour the dressing over the salad and toss well to combine. Season with salt, pepper, and a splash of lime juice if desired.

5. Final Touches:

   • Allow the salad to chill in the refrigerator for at least an hour to let the flavors meld together. Just before serving, give it a good stir and adjust the seasoning if needed.

Tips for the Best Flavor

• Use Fresh Ingredients: Fresh vegetables and herbs make a significant difference in the flavor and texture of the salad.
• Balance with a Splash of Vinegar: If you find the salad needs a bit more zing, a splash of vinegar can balance the flavors beautifully.
• Customize with Your Favorites: Feel free to add or substitute vegetables based on your preferences. For example, you could add some sautéed tofu or tempeh for extra protein, or use TVP (textured vegetable protein) which is easily available and affordable in Puerto Rico.

The Magic of Puerto Rican Blends

• Adobo: This versatile dry rub enhances and tenderizes proteins and vegetables with its bold, savory flavor. In this recipe, it adds a depth that complements the fresh vegetables perfectly.
• Sofrito: While not used directly in this salad, knowing how to make a good Sofrito can elevate many other Puerto Rican dishes. It forms the aromatic base of countless recipes and is a must-have in any Puerto Rican kitchen.
• Sazón: Though not necessary in this particular salad, Sazón is great for adding a golden-red color and depth to dishes like rice, stews, and proteins.

Serving and Enjoying

This Puerto Rican Vegan Spring Garden Pasta Salad is perfect for summer gatherings, picnics, or potlucks. Its vibrant colors and flavors will make it a standout dish that everyone will love. Serve it fresh, garnished with additional cilantro and a squeeze of lime juice if desired.

Enjoy your delicious and authentic Puerto Rican Vegan Spring Garden Pasta Salad, a true celebration of flavors and culture

1. Vegan Boricua Pantry Essentials

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Honey-Garlic ‘Salmon’ with Grapefruit

In the vibrant culinary landscape of Puerto Rico, traditional dishes are often reimagined with innovative plant-based twists, retaining the rich flavors and cultural significance that make them beloved. Here, we transform the classic honey-garlic salmon into a deliciously vegan version, infused with the essence of Puerto Rican cuisine.

The Magic of Puerto Rican Flavors

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

Ingredients

For this vegan version, we’ll use tofu as our ‘salmon’ substitute, marinated in a mixture that captures the heart of Puerto Rican flavors.

• 1 block of extra-firm tofu, drained and cut into ‘salmon’ fillet shapes
• 1/4 cup of Sofrito (see below for recipe)
• 2 tbsp of Sazón (see below for recipe)
• 1 tsp of Adobo (see below for recipe)
• 2 large garlic cloves, minced
• 2 tbsp of honey or maple syrup (for a vegan alternative)
• 1 large grapefruit, sliced
• Fresh cilantro or culantro (recao), for garnish
• Salt and pepper, to taste
• A splash of vinegar (to balance flavors)

Sofrito Recipe

Sofrito is the aromatic base of many Puerto Rican dishes. Here’s a simple recipe to make it at home:

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

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

Sazón Recipe

Sazón adds a vibrant color and depth to dishes.

• 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 for up to 3 months.

Adobo Recipe

Adobo is a versatile dry rub.

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

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

Instructions

1. Prepare the Marinade:

   • In a bowl, mix together the Sofrito, Sazón, Adobo, garlic, and honey or maple syrup.

2. Marinate the Tofu:

   • Place the tofu ‘fillets’ in a shallow dish and pour the marinade over them. Make sure they are well coated.
   • Let it marinate for at least 30 minutes to an hour.

3. Cook the Tofu:

   • Preheat your oven to 400°F (200°C).
   • Remove the tofu from the marinade, letting any excess liquid drip off.
   • Place the tofu on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until it’s golden brown and firm to the touch.

4. Prepare the Grapefruit:

   • Slice the grapefruit into wedges or segments.
   • In a small bowl, mix together a bit of honey or maple syrup with a splash of vinegar to balance the flavors.

5. Serve:

   • Place the baked tofu on a plate.
   • Drizzle the honey-vinegar mixture over the grapefruit slices.
   • Garnish with fresh cilantro or culantro (recao).
   • Serve immediately and enjoy!

Cultural Significance and Tips

This dish not only honors the traditional flavors of Puerto Rico but also adapts them to a modern, plant-based palate. Here are a few tips to enhance your experience:

• Use Local Ingredients: If possible, use locally sourced ingredients to maintain the authenticity of the dish.
• TVP as an Alternative: For those in Puerto Rico, TVP (Textured Vegetable Protein) is a very affordable and easily available option that can be used in place of tofu.
• Balance of Flavors: The splash of vinegar adds a necessary balance to the sweetness of the honey and the tartness of the grapefruit, making each bite a harmonious blend of flavors.

This Puerto Rican Vegan Honey-Garlic ‘Salmon’ with Grapefruit is more than just a meal; it’s a celebration of cultural heritage and culinary innovation. Each bite transports you to the vibrant streets of Puerto Rico, where tradition meets modernity in a deliciously plant-based way.

1. Vegan Boricua Pantry Essentials

Vegan Arroz con Maíz: A Delicious and Traditional Puerto Rican Dish

In the heart of Puerto Rican cuisine, there’s a dish that warms the soul and fills the senses with its vibrant flavors and comforting texture: Arroz con Maíz, or yellow rice with corn. This humble dish is a staple in many Puerto Rican households, and with a few simple tweaks, it can be transformed into a delicious vegan version that everyone can enjoy.

The Cultural Significance of Arroz con Maíz

Arroz con Maíz is more than just a meal; it’s a tradition that brings families and friends together. It’s often served at gatherings, celebrations, and even everyday meals. The combination of tender rice, sweet corn, and aromatic spices creates a flavor profile that is quintessentially Puerto Rican.

Ingredients

To make this vegan version of Arroz con Maíz, you’ll need the following ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Sofrito (see Sofrito Base Preparation below)
• 1 Tbsp Tomato Sauce or Ketchup
• 3 Cups White Rice, rinsed
• 1 lb (16oz) of Frozen Sweet Corn
• 1 1/2 Packets of Sazón (seasoning)
• 2 Tsp Adobo Seasoning Blend (see below)
• 5 Cups of Water

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 seasoning, 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

Instructions

1. Prepare the Sofrito: In a blender or food processor, combine the olive oil, garlic, onions, bell peppers, Cubanelle pepper, ají dulce peppers, cilantro, and culantro. Blend until you get a smooth paste. Add the tomato sauce or puree and blend until well combined.

2. Cook the Rice: In a large caldero or Dutch oven, heat the olive oil over high heat. Add the sofrito and tomato sauce or ketchup, and heat for about two minutes, stirring occasionally.

3. Add the Rice and Corn: Add the frozen corn, rinsed rice, sazón seasoning, adobo seasoning blend, and water to the pot. Stir well to combine.

4. Bring to a Boil: Allow the mixture to come to a boil. As it cooks, the rice will absorb the water. This will take about 10 minutes.

5. Stir and Cover: Once the water has been absorbed, gently stir the rice a few times to prevent it from becoming mushy. Remove the pot from the heat, cover it with a lid, and let it sit for a few minutes.

6. Finish Cooking: Place the pot back on the stove over low heat and let it cook for another 10 minutes. Then, remove the pot from the heat and let it sit, covered, for an additional 10 minutes. This will allow the rice to continue cooking and become fluffy.

7. Serve: Once the rice is ready, fluff it with a fork and serve hot.

Adding Protein

To make this dish more substantial, you can add some protein-rich ingredients. Here are a few suggestions:

• Garbanzo Beans/Chickpeas: These can be added directly to the rice mixture for an extra boost of protein and fiber.
• TVP (Textured Vegetable Protein): TVP is widely available in Puerto Rico and is a very affordable option. It can be rehydrated and added to the rice for a meat-like texture.
• Tofu or Tempeh: These can be cubed and added to the dish, providing a protein-rich alternative to traditional meat.

Serving Suggestions

Arroz con Maíz is versatile and can be served in various ways. Here are a few ideas:

• With Beans: Pair it with a side of black beans or chickpeas for a complete and satisfying meal.
• With Vegetables: Add some sautéed vegetables like bell peppers, carrots, or zucchini to add color and nutrients.
• With Tofu or Tempeh: Marinate and cook tofu or tempeh and serve it on top of the rice for a protein-packed meal.

This vegan Arroz con Maíz is a testament to the rich culinary heritage of Puerto Rico, adapted to fit modern dietary preferences. It’s a dish that will warm your heart and fill your belly, reminding you of the vibrant flavors and traditions that make Puerto Rican cuisine so special. So go ahead, give it a try, and let the aromas and tastes transport you to the beautiful island of Puerto Rico.

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan "Pollo" with Creamy Chipotle Sauce

In the vibrant world of Puerto Rican cuisine, flavors are a celebration of the island’s rich cultural heritage. Today, we’re going to give a classic dish a delicious vegan twist, blending the bold flavors of Puerto Rico with the creamy, spicy kick of chipotle sauce.

The Dish: Puerto Rican Vegan "Pollo" with Creamy Chipotle Sauce

This recipe is a creative reinterpretation of traditional sesame chicken, infused with the heart and soul of Puerto Rican cooking. We’ll use tender and flavorful plant-based ingredients to create a dish that is both comforting and innovative.

Ingredients

For the "Pollo":

• 1 pound extra-firm tofu, drained and cut into bite-sized pieces
  • Alternatively, you can use tempeh or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
• 2 tbsp Puerto Rican Adobo (see below for recipe)
• 1 tsp Puerto Rican Sazón (see below for recipe)
• 1 tsp olive oil
• 1 cup mixed bell peppers (any color), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced

For the Creamy Chipotle Sauce:

• 1/2 cup non-dairy yogurt (such as soy or coconut yogurt)
• 1/4 cup non-dairy mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Puerto Rican Adobo:

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

Puerto Rican 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

Prepare the "Pollo":

1. Marinate the Tofu: In a large bowl, mix together the Adobo and Sazón. Add the tofu pieces and toss to coat evenly. Let it marinate for at least 30 minutes.
2. Sauté the Tofu: Heat the olive oil in a large skillet over medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off. Cook the tofu until golden brown on all sides, about 5-7 minutes. Set aside.

Sauté the Vegetables:

1. In the same skillet, add the sliced bell peppers, onion, and garlic. Cook until the vegetables are tender and lightly caramelized, about 8-10 minutes.
2. Add the sliced mushrooms and cook for an additional 3-4 minutes.

Prepare the Creamy Chipotle Sauce:

1. In a blender or food processor, combine the non-dairy yogurt, mayonnaise, chipotle peppers, smoked paprika, cumin, salt, and pepper. Blend until smooth.
2. Taste and adjust the seasoning as needed.

Combine and Serve:

1. Add the cooked tofu back into the skillet with the vegetables. Pour the Creamy Chipotle Sauce over the top and stir to combine.
2. Reduce heat to low and simmer for about 5 minutes, allowing the flavors to meld together.
3. Serve hot, garnished with chopped cilantro if desired.

Tips and Variations

• Balance the Flavors: For an extra depth of flavor, add a splash of vinegar to balance the richness of the dish.
• Use Sofrito for Added Flavor: If you want to add an extra layer of Puerto Rican flavor, sauté 2-3 tablespoons of Sofrito in oil before adding the vegetables.
• Serve with Traditional Sides: Enjoy this dish with white rice, roasted plantains, or alongside a hearty bowl of vegan sancocho for a truly authentic Puerto Rican meal.

Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Adobo, Sazón, and Sofrito in this recipe honors the traditional flavor profiles that have been passed down through generations. By substituting traditional meats with plant-based alternatives, we are not only making the dish more accessible but also celebrating the adaptability and innovation that defines Puerto Rican cooking.

This vegan "pollo" with creamy chipotle sauce is more than just a meal; it’s a celebration of culture, tradition, and the vibrant flavors that make Puerto Rican cuisine so beloved. So go ahead, take a bite, and let the flavors transport you to the heart of this enchanting island.

1. Vegan Boricua Pantry Essentials

Vegan Budin de Pan: A Puerto Rican Holiday Treat

In the heart of Puerto Rican cuisine, there’s a dessert that warms the hearts and bellies of many during the holiday season: Budin de Pan, or bread pudding. This traditional treat is known for its rich, moist texture and the delightful blend of vanilla, cinnamon, and cloves. Here’s how you can create a delicious vegan version of this beloved dessert.

The Cultural Significance

Budin de Pan is more than just a dessert; it’s a symbol of family gatherings and festive celebrations. The aroma of caramelized sugar and the warmth of spices evoke memories of holidays spent with loved ones. By veganizing this recipe, we can ensure that everyone can enjoy this traditional treat, regardless of their dietary preferences.

Ingredients

• 1 loaf of bread (or 12-16 slices): Preferably day-old bread, white sandwich bread works best.
• 2 cups sugar: For the caramelized sugar base.
• 2 cups evaporated plant milk: You can use almond, soy, or coconut milk.
• 1 cup condensed plant milk: Make your own by simmering plant milk with a sweetener like maple syrup, or use store-bought.
• 1/4 cup vegan butter, melted: Use a high-quality vegan butter for the best flavor.
• 2-3 flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace each egg.
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Pinch of salt
• 1 1/2 cups raisins (optional)

Instructions

Caramelized Sugar Base

1. Preheat your oven to 350°F (175°C).
2. Place a small saucepan over medium-high heat. Add the granulated sugar and stir occasionally until it dissolves completely. Stop stirring when the mixture comes to a boil and turns light golden brown. Be careful not to burn it.
3. Pour the caramel into a 9×5" loaf pan and allow it to cool and harden.

The Pudding

1. Tear the bread into bite-sized pieces and place them in a large mixing bowl.
2. Mix the wet ingredients: Combine the evaporated plant milk, condensed plant milk, melted vegan butter, flax eggs, vanilla extract, cinnamon, nutmeg, and salt. Pour this mixture over the bread pieces and let it sit until the bread absorbs the liquid.
3. Mash the mixture: Use a potato masher or your hands to mash the bread until it reaches a cake batter consistency.
4. Add the raisins: If using, mix them into the bread mixture.
5. Pour into the loaf pan: Place the bread mixture on top of the caramelized sugar base.

Baking

1. Bake in a bain marie (water bath): Place the loaf pan in a larger pan filled with water to about 1 inch up the sides. Bake for about 45-60 minutes or until a knife inserted into the center comes out clean.
2. Cool completely: Allow the bread pudding to cool in the fridge for at least 2 hours before serving.

Serving Suggestions

• Cafe con Leche or Hot Chocolate: Pair your Budin de Pan with a warm cup of coffee or hot chocolate for a perfect holiday treat.
• Whipped Cream and Fresh Fruits: Top it with coconut whipped cream and fresh fruits for a delightful dessert.
• Caramel Sauce: If you prefer, you can skip the caramelized sugar base and drizzle a homemade caramel or dulce de leche sauce over the top.

Tips and Variations

• Use Stale Bread: Day-old bread is ideal for this recipe as it absorbs the liquid better.
• Customize with Fruits: While traditional Budin de Pan includes raisins, you can also add other fruits like guava or cherries to give it a unique twist.

Enjoy your vegan Budin de Pan, a dessert that not only tastes amazing but also honors the rich culinary traditions of Puerto Rico. Whether you’re celebrating the holidays or just need a comforting treat, this vegan version is sure to please everyone at the table. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Tortellini Pasta Salad: A Flavorful Twist

When you think of Puerto Rican cuisine, vibrant flavors and rich cultural heritage come to mind. Here’s a delicious vegan twist on the classic tortellini pasta salad, infused with the authentic flavors of Puerto Rico.

The Magic of Puerto Rican Flavors

Puerto Rican cuisine is renowned for its bold and aromatic spice blends, such as Sazón, Adobo, and Sofrito. These blends are the heart of traditional Puerto Rican cooking and add a depth of flavor that is hard to match. For this vegan tortellini pasta salad, we’ll be using a combination of these blends to create a dish that is both authentic and delicious.

Ingredients

• 2 (9 ounce) packages of vegan cheese tortellini (Kite Hill brand works well)
• 1 cup mixed color bell peppers, roasted and chopped (see instructions below)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup chickpeas, drained and rinsed
• 1/4 cup Kalamata olives, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp Puerto Rican Sazón (see Sazón recipe below)
• 1 tsp Puerto Rican Adobo (see Adobo recipe below)
• 2 tbsp Sofrito (see Sofrito recipe below)
• 1 garlic clove, minced
• Salt and pepper, to taste
• A splash of vinegar (to balance flavors)

Puerto Rican Spice Blends

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.

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.

Instructions

1. Roast the Bell Peppers:

   • Preheat your oven to 400°F (200°C).
   • Place whole baby bell peppers on a sheet pan and roast for 20 minutes until the skins are wrinkled and the peppers are tender.
   • Let cool, then remove stems and chop small.

2. Cook the Tortellini:

   • Boil the vegan cheese tortellini according to the package directions.
   • Drain, rinse with cold water, and set aside in a large bowl with a couple of drizzles of olive oil to prevent sticking.

3. Prepare the Vegetables:

   • Dice the cucumber and halve the cherry tomatoes.
   • Drain and rinse the chickpeas.

4. Make the Dressing:

   • In a blender, combine olive oil, Sofrito, garlic, Sazón, Adobo, salt, and pepper. Blend until smooth.
   • Add a splash of vinegar to balance the flavors.

5. Assemble the Salad:

   • To the cooked tortellini, add the roasted peppers, cherry tomatoes, cucumber, chickpeas, and Kalamata olives.
   • Drizzle the dressing over the salad and mix gently to combine.
   • Sprinkle with chopped cilantro.

Serving Suggestions

This salad is perfect for a summer gathering or as a hearty meal prep option. The flavors meld together beautifully, making it even better the next day. Consider making a double batch to enjoy throughout the week.

Cultural Significance

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Sazón, Adobo, and Sofrito in this recipe honors these cultural roots and brings a genuine taste of Puerto Rico to your table.

Tips and Variations

• For an added protein boost, you can include TVP (Textured Vegetable Protein), which is easily available and affordable in Puerto Rico. Simply cook the TVP according to package instructions and add it to the salad.
• Beans such as black beans or kidney beans can also be used as a protein source and add natural fiber and flavor.
• If you prefer a different type of olive, feel free to substitute with your favorite variety.

This Puerto Rican Vegan Tortellini Pasta Salad is a vibrant and flavorful dish that celebrates the rich culinary heritage of Puerto Rico. With its blend of traditional spice blends and fresh vegetables, it’s a perfect addition to any meal, whether it’s a family dinner or a summer barbecue. So go ahead, give it a try, and taste the essence of Puerto Rico in every bite

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Haleem: A Fusion of Flavors and Traditions

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cuisine. Inspired by the hearty and aromatic Haleem stew, we’re going to create a Puerto Rican Vegan Haleem that blends the best of both worlds. This dish is a perfect example of how traditional flavors can be reimagined with innovative plant-based ingredients, making it a delight for both the palate and the soul.

The Cultural Significance

Haleem, traditionally a slow-cooked stew from the Middle East and South Asia, is known for its rich, comforting flavors. When infused with the vibrant essence of Puerto Rican cuisine, it transforms into a unique and captivating dish. Puerto Rican cuisine is renowned for its use of aromatic spice blends like Sazón, Adobo, and Sofrito, which form the backbone of its flavor profile. These blends, combined with the slow-cooked goodness of Haleem, create a culinary experience that is both familiar and excitingly new.

Ingredients

To make this Puerto Rican Vegan Haleem, you’ll need the following ingredients:

• Protein Source: Use lentils or black beans as a substitute for meat. These are not only nutritious but also deeply rooted in Puerto Rican cuisine.
• Grains: Barley or brown rice can be used, but for a more traditional Puerto Rican twist, consider adding some arroz integral (whole grain rice).
• Spice Blends:
  • Sazón: A homemade blend of annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
  • Adobo: A mix of garlic powder, onion powder, dried oregano, salt, black pepper, and optional paprika.
  • Sofrito: A fresh blend of culantro (recao), cilantro, ají dulce peppers (or cubanelle/bell peppers), onion, garlic, and green bell pepper.
• Vegetables:
  • Carrots
  • Potatoes
  • Yuca (cassava)
  • Plantains (green or ripe, depending on preference)
  • Corn
  • Kabocha squash or butternut squash
• Herbs and Spices:
  • Bay leaves
  • Cumin
  • Coriander
  • Oregano
  • Black pepper
• Broth: Use a vegetable broth or a homemade broth made with vegetable scraps and spices.
• Oil: Achiote oil or olive oil for sautéing.
• Optional: A splash of vinegar to balance the flavors.

Instructions

Step 1: Prepare the Spice Blends

If you don’t have pre-made Sazón, Adobo, and Sofrito, prepare them according to the traditional recipes. These blends are the heart of Puerto Rican cuisine and will give your Haleem its authentic flavor.

Step 2: Sauté the Sofrito

Heat a large caldero or Dutch oven over medium heat. Add 2-3 tablespoons of achiote oil or olive oil. Sauté the Sofrito blend until it’s fragrant and slightly caramelized. This step is crucial as it "awakens" the flavors of the dish.

Step 3: Add the Protein and Grains

Add the lentils or black beans and barley or brown rice to the caldero. Stir well to combine with the Sofrito.

Step 4: Add the Vegetables and Broth

Add the chopped carrots, potatoes, yuca, plantains, corn, and kabocha squash. Pour in the vegetable broth and water, ensuring all the ingredients are well-covered. Add the bay leaves, cumin, coriander, oregano, and black pepper.

Step 5: Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the vegetables and grains are tender.

Step 6: Season with Sazón and Adobo

Add 1-2 teaspoons of Sazón and a generous sprinkle of Adobo to the stew. Stir well to combine.

Step 7: Final Touches

If the stew needs a bit of brightness, add a splash of vinegar. This will balance the flavors and enhance the overall taste.

Step 8: Serve

Serve the Puerto Rican Vegan Haleem hot, garnished with fresh cilantro or culantro. Traditionally, it’s served with a side of white rice, avocado, and bread.

Tips and Variations

• Use TVP or Tofu as Alternatives: If you prefer a heartier texture, you can add Textured Vegetable Protein (TVP) or cubed tofu marinated in Adobo and Sazón.
• Affordability: TVP is easily available in Puerto Rico and is a very affordable option, making it a great choice for this dish.
• Flavor Enhancement: Always sauté the Sofrito in oil before adding other ingredients to bring out its full aromatic potential.

Conclusion

This Puerto Rican Vegan Haleem is a testament to the versatility and richness of both Haleem and Puerto Rican cuisine. By combining the slow-cooked comfort of Haleem with the vibrant flavors of Puerto Rico, you create a dish that is not only delicious but also deeply rooted in cultural tradition. This recipe is a perfect blend of old and new, making it a must-try for anyone looking to explore the exciting world of vegan Puerto Rican cuisine. So, gather your ingredients, simmer the stew, and let the flavors transport you to the heart of Puerto Rico. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Savoy Cabbage: A Flavorful Twist on a Classic

When it comes to Puerto Rican cuisine, the blend of flavors and cultural heritage is unparalleled. Here, we’re going to give the traditional Savoy cabbage a vibrant Puerto Rican vegan twist, incorporating the iconic spice blends and fresh ingredients that make Puerto Rican cooking so beloved.

The Cultural Significance

Puerto Rican cuisine is a rich tapestry of influences from the Taíno people, Spanish colonizers, and African traditions. The use of Sazón, Adobo, and Sofrito – the trio of Puerto Rican flavor – is essential in capturing the authentic taste of the island. These blends not only add depth and color to dishes but also carry the history and love of the Puerto Rican people.

The Recipe

Ingredients:

• 1 medium Savoy cabbage, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup Sofrito (see below for homemade Sofrito recipe)
• 1 teaspoon Puerto Rican Sazón
• 1 teaspoon Puerto Rican Adobo
• 1 cup cooked black beans (or other beans of your choice)
• 1 cup diced carrots
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Homemade Sofrito Recipe:

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

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

Instructions:

1. Prepare the Sofrito: If using frozen Sofrito, thaw it first. If making fresh, blend all the ingredients in a food processor until smooth.

2. Sauté the Onions and Garlic: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until it starts to soften, about 1 minute. Then add the minced garlic and cook for another minute, stirring occasionally.

3. Add the Sofrito: Add 2-3 tablespoons of the Sofrito to the skillet and sauté for about 2 minutes, allowing the flavors to "awaken."

4. Add the Cabbage and Carrots: Add the thinly sliced Savoy cabbage and diced carrots to the skillet. Cook for about 15 minutes, or until the cabbage has softened to your preference.

5. Season with Sazón and Adobo: Sprinkle the Puerto Rican Sazón and Adobo over the cabbage mixture. Stir well to combine.

6. Add the Black Beans: Stir in the cooked black beans. This adds protein and a hearty texture to the dish.

7. Season to Taste: Add salt and pepper to taste. For an extra burst of flavor, add a splash of vinegar to balance the flavors.

8. Serve: Garnish with fresh cilantro or parsley. Serve as a main dish or side, accompanied by rice, beans, or your favorite Puerto Rican dishes like mofongo or arroz con gandules.

Tips and Variations

• Use TVP or Tofu for Added Protein: If you prefer a different protein source, you can add textured vegetable protein (TVP) or cubed tofu to the dish. TVP is easily available in Puerto Rico and is a very affordable option.
• Adjust the Heat: For those who love a bit of heat, add some crushed red pepper flakes to the Sofrito or use hot sauce to taste.
• Experiment with Different Cabbages: While Savoy cabbage is used here, you can also experiment with green or purple cabbage for different textures and flavors.

Conclusion

This Puerto Rican Vegan Savoy Cabbage is a testament to the vibrant flavors and rich cultural heritage of Puerto Rico. With the use of Sofrito, Sazón, and Adobo, this dish is not only delicious but also deeply rooted in tradition. Whether you’re a long-time fan of Puerto Rican cuisine or just discovering its wonders, this recipe is sure to become a favorite in your kitchen. ¡Buen provecho

1. Vegan Boricua Pantry Essentials

Puerto Rican Vegan Sheer Khurma: A Fusion of Flavors

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully intertwined with other global culinary delights. For this recipe, we’re taking the classic Indian dessert, Sheer Khurma, and giving it a vibrant Puerto Rican vegan twist. This fusion is not only a celebration of cultural exchange but also a testament to the versatility and creativity of vegan cooking.

What is Sheer Khurma?

Sheer Khurma, or cardamom vermicelli pudding, is a traditional Indian dessert often served during special occasions. It’s a creamy, sweet, and aromatic treat that has captured the hearts of many. By incorporating Puerto Rican flavors, we’re adding a unique spin that will make this dessert stand out.

Ingredients

• 800ml full cream non-dairy milk (such as coconut milk or almond milk)
• 300ml thickened non-dairy cream (like coconut cream)
• 1 can (395ml) non-dairy condensed milk
• ½ cup caster sugar
• 2 tsp vegan ghee or coconut oil
• ¾ cup (50g) vermicelli noodles
• 10 cardamom pods, slightly cracked open
• 1 stick cinnamon
• 1 tsp kewra water or rose water (optional)
• 1 tbsp toasted slivered almonds
• Dried rose petals, to serve
• A pinch of Puerto Rican touch: Add a few strands of saffron for an extra layer of flavor and color, if available.

Instructions

1. Prepare the Milk Mixture: In a large saucepan, combine the non-dairy milk, non-dairy cream, non-dairy condensed milk, cinnamon, and sugar. Bring the mixture to a boil, then reduce the heat to a simmer.

2. Toast the Vermicelli: In a separate pan, heat the vegan ghee or coconut oil over medium heat. Add the vermicelli noodles and cardamom pods. Toast the noodles until they turn a dark golden brown, about 5-6 minutes. This step is crucial for bringing out the aromatic flavors.

3. Combine and Simmer: Pour the toasted vermicelli and cardamom seeds into the milk mixture. Stir for about 5-10 minutes until the pudding starts to slightly thicken. If using kewra water or rose water, add it at this stage.

4. Chill and Serve: Turn off the heat and let the pudding cool slightly. Pour it into decorative glasses or bowls and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle toasted slivered almonds and dried rose petals on top.

The Puerto Rican Touch

While Sheer Khurma is inherently sweet and does not require the addition of Sazón, Adobo, or Sofrito, the use of saffron can add a subtle yet elegant flavor profile reminiscent of some Puerto Rican desserts. The saffron, with its earthy and slightly sweet notes, complements the cardamom and cinnamon beautifully, creating a harmonious blend of global flavors.

Cultural Significance

This vegan Sheer Khurma is more than just a dessert; it’s a celebration of cultural fusion and the adaptability of traditional recipes. By using non-dairy ingredients, we’re making this dessert accessible to everyone, while maintaining the rich flavors and aromas that make it so beloved.

In Puerto Rican cuisine, desserts often reflect the island’s diverse heritage, blending indigenous, Spanish, African, and other influences. This vegan Sheer Khurma embodies this spirit of fusion, bringing together the aromatic spices of India with the warm, inviting flavors of Puerto Rico.

Enjoy Your Creation

As you take your first spoonful of this Puerto Rican Vegan Sheer Khurma, you’ll be transported to a world of creamy textures and aromatic flavors. This dessert is a perfect example of how traditional recipes can be creatively reimagined to suit modern tastes and dietary preferences, all while honoring the cultural heritage that makes them special. So go ahead, indulge in this delightful fusion, and let the flavors tell their story.

1. Vegan Boricua Pantry Essentials