Tag: plantbased

Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)

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Quesitos ~ Vegan & Puerto Rican  
vegan ~ dairy-free

Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Quesitos ~ Sweet, Simple, Luxurious.

My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat.
Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level.
There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally.
The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy.
Estilo Boricua ~ Enjoy!

Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.

Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

Directions:
-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

Puerto Rican Vegan Quesitos


Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

 

Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

 

3-Ingredient Strawberry Puff Pastries

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3-Ingredient Strawberry Puff Pastries
vegan ~ dairy-free

What’s new at Vegan Rescue? ~ Strawberry Puff Pastries

Makes: 9 Puffs
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Puerto Rican inspired pastry is traditionally made with guava paste (pasta de guayaba), and is super simple. They are typically called Pastelillos de Guayaba or Pastelitos de Guayaba. I usually make the traditional version, but today I tried it with strawberry preserves that I already had in the pantry, and it turned out SO good!

This puff pastry recipe is perfect as a dessert, snack or even for breakfast with coffee. This recipe tastes amazing, looks great and nobody even has to know how simple it was to make. As an additional note, this recipe makes nine pastries, however, that also depends on your preference of size. You can certainly cut your puff pastry into smaller pieces for a larger group. I really hope you try this one. Enjoy!

Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Strawberry Preserves
Powdered Sugar to top or coat (about a cup depending on preference)

Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).

-Roll out puff pastry sheet on floured surface or parchment paper.

-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.

-Spoon desired amount (about one to two tablespoons) of strawberry preserves onto each piece.

-Top each piece with the additional pastry piece and press down around the edges with your fingers.

-Bake for 15 minutes until light golden brown.

-Remove from oven and set aside for 10 minutes.
-For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.

The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.

-Enjoy!

3-Ingredient Strawberry Puff Pastries


Makes: 9 pastries
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Strawberry Preserves
Powdered Sugar to top or coat (about a cup depending on preference)

 

Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).
-Roll out puff pastry sheet on floured surface or parchment paper.
-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.
-Spoon desired amount of strawberry preserves (about one to two tablespoons) onto each piece.
-Top each piece with the additional pastry piece and press down around the edges with your fingers.
-Bake for 15 minutes until light golden brown.
-Remove from oven and set aside for 10 minutes.
-For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.
The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.
-Enjoy!

 

Spinach and Mushroom Omelet (w/ JUST Eggs)

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Spinach and Mushroom Omelet (w/ JUST Eggs)
vegan ~ gluten-free ~ dairy-free

Makes: 2 to 4 Omelets (Omelettes)
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

I absolutely LOVE making breakfast/brunch. Sunday brunch was a regular tradition for us. We still have a big Sunday breakfast/brunch sometimes, but since the kids have been away, it is not as often now. I’ve made so many omelets over the years (even pre-vegan) and I find that making the filling separately is so much more flavorful. Is it just me or are there not that many vegan breakfast restaurants out there yet? I really hope you try this recipe.
Enjoy!

Ingredients:
1-2 (12oz Bottle) JUST Egg product
1 Yellow Onion, chopped
1 Tbsp Garlic, minced
8oz Mushrooms, sliced/chopped roughly
5oz Baby Spinach
1/2 Tsp Crushed Red Pepper Flakes
Salt/Pepper to taste
Oil/Vegan Butter for cooking
Vegan Cheese for topping/filling, optional (I used Field Roast Shredded Chao)

Directions:
-In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons of oil.
-Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes.
-Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook down the spinach.  
You can remove the mixture from the pan and set aside, if you do not want to use a separate pan.
-In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circular motion.
-Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through scrap down the sides periodically to ensure the omelet is not sticking.
-Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using cheese.
-Fold the sides up towards the center. If you are using cheese, you can top with additional cheese and cook for another minute or two to melt the cheese.
-Enjoy!

Additional: I note that the recipe makes two to four omelets, since the filling can be divided into two omelets or four depending on your preference.  

Spinach and Mushroom Omelet


Makes: 2 to 4 Omelets (Omelettes)
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
1-2 (12oz Bottle) JUST Egg product
1 Yellow Onion, chopped
1 Tbsp Garlic, minced
8oz Mushrooms, sliced/chopped roughly
5oz Baby Spinach
1/2 Tsp Crushed Red Pepper Flakes
Salt/Pepper to taste
Oil/Vegan Butter for cooking
Vegan Cheese for topping/filling, optional (I used Field Roast Shredded Chao)

 

Directions:
-In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons.
-Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes.
-Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook the spinach.
You can remove the mixture from the pan and set aside, if you do not want to use a separate pan.
-In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circle motion.
-Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through I scrap down the sides periodically to ensure the omelet is not sticking.
-Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using it.
-Fold the sides up towards the center. If you are using cheese, you can flip the omelet and top with additional cheese, cooking for another minute or two to melt the cheese.
-Enjoy!

 

Pico de Gallo ~ Fresh Salsa

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Pico de Gallo ~ Fresh Salsa
(Vegan ~ Raw ~ Gluten-Free ~ Dairy-Free ~ Soy-Free)

Serving/Makes: 2lbs
Total Time: 15 Minutes
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

There are so many variations of fresh salsa, using different types of onions or peppers. I love making Pico de Gallo since it could be eaten straight up as a snack with tortilla chips or as a side. A perfect addition to taco night or last week I topped a tostada with it. These hot summer days always make me crave something fresh. Enjoy!
Note: Pictured on the tostada is a fried corn tortilla, Tofutti’s sour cream; homemade refried beans with pinto beans; seasoned black beans, chopped romaine lettuce and topped with this fresh salsa.

Ingredients:
9 Fresh Vine Tomatoes, seeded/diced
1 English Cucumber, diced
1/2 Red Onion, diced
2 Jalapeño peppers, seeded/diced
1 Poblano pepper, seeded/diced
1 handful/bunch fresh Cilantro, minced
2 Limes, juice/zest
1 Tsp Sugar (I used raw cane sugar)
Salt/Pepper/Cumin to taste

Directions:
-Slice each tomato in half and gently squeeze to remove some of the seeds/juice.
-Dice all tomatoes first and place them in a colander over a bowl. Add salt which will help allow some of the liquid to drain from the tomatoes.
-Dice remaining veggies (cucumber, onions and peppers).
-In a separate bowl add all ingredients to combine, including cilantro, lime juice/zest, and sugar.
-Add drained tomatoes and season with salt/pepper and cumin to taste.
-Cover and refrigerate remaining, which lasts about three days.
-Enjoy!

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

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Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

Sorullitos are a quick cornmeal-based treat. These are perfect as a side, appetizer or even breakfast. My favorite way to eat these are served up next to white rice with beans (habichuelas guisadas). They are the best with ketchupmayo as a dipping sauce. *I ran out of Vegenaise earlier this week… so no ketchupmayo today. ☹
Full disclosure our cupboards/pantry were looking kinda bare. I definitely needed to hit the store and re-stock, but just hadn’t had a chance the last few days. So, I opened the pantry and saw the cornmeal staring back at me. Nostalgia immediately hit me. There were some hard times growing up, but we never knew it. My mother always cooked and found a way to create something spectacular for dinner like a superhero.

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Note: Maple Syrup can be swapped for sugar, which I would add during the boiling water step.

(Sorullos_Puerto Rican Corn Fritters/Corn Sticks)

  • Difficulty: Easy
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Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks) ~Vegan and Gluten-Free
Credit/Author: Vegan Rescue/ Jessica Williams
Makes about 22-24 sticks

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Pappardelle & Pomodoro

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Pappardelle & Pomodoro
Pappardelle pasta with a Roasted Eggplant Pomodoro Sauce
(Serves 6 ~ Vegan) – Check out the VeganRescue Instagram page for a video of this recipe.

They were not kidding with the write-up on the packaging of the Pappardelle pasta “the best vehicle for a great sauce.” – I couldn’t agree more, the thickness and texture of this pasta perfectly held on to this equally thick and textured sauce.
This sauce is extremely flavorful and creamy. This recipe is the perfect way to sneak in extra veggies – especially for picky eaters.
Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, plus additional for drizzling/sauce, if desired
1 Small/Medium Eggplant, halved
1 Sweet Onion, halved
1-2 Garlic Bulbs, halved
24oz Fresh Campari Tomatoes
5oz Fresh Shiitake Mushrooms, sliced
2 Carrots, chopped roughly
1 Poblano Pepper, seeded
1 Bunch (about a 1/4 Cup) Fresh Basil
1/2 Cup Pasta Water
Salt/Pepper/Nutritional Yeast to taste
1lb of Pappardelle pasta (prepared according to package), boiled 10 minutes/drained. Directions:
-Pre-heat oven to 400 degrees F.
-Place all vegetables on a large sheet pan, I used parchment paper to line the pan.
    Note: I tuck the parchment paper around the garlic for better roasting.
-Drizzle with olive oil and add salt/pepper.
-Bake for 30 minutes.
-In a large blender – blend all roasted veggies together. Squeezing out roasted garlic and I also scoop out the eggplant, since the skin can sometimes taste bitter.
-Add additional olive oil and salt/pepper/nutritional yeast to taste.
-Toss sauce with prepared pasta.
-Enjoy!

Pappardelle&Pomodoro

Serving: 6
Total Time: 45 Minutes, includes prep time
Difficulty: Easy

Author: Vegan Rescue/Jessica Williams

Pappardelle pasta with a Roasted Eggplant Pomodoro Sauce
Ingredients:
3 Tbsp Extra Virgin Olive Oil, plus additional for drizzling/sauce, if desired
1 Small/Medium Eggplant, halved
1 Sweet Onion, halved
1-2 Garlic Bulbs, halved
24oz Fresh Campari Tomatoes
5oz Fresh Shiitake Mushrooms, sliced
2 Carrots, chopped roughly
1 Poblano Pepper, seeded
1 Bunch (about a 1/4 Cup) Fresh Basil
1/2 Cup Pasta Water
Salt/Pepper/Nutritional Yeast to taste
1lb of Pappardelle pasta (prepared according to package), boiled 10 minutes/drained.

Directions:
-Pre-heat oven to 400 degrees F.
-Place all vegetables on a large sheet pan, I used parchment paper to line the pan.
    Note: I tuck the parchment paper around the garlic for better roasting.
-Drizzle with olive oil and add salt/pepper.
-Bake for 30 minutes.
-In a large blender – blend all roasted veggies together. Squeezing out roasted garlic and I also scoop out the eggplant, since the skin can sometimes taste bitter.
-Add additional olive oil and salt/pepper/nutritional yeast to taste.
-Toss sauce with prepared pasta.
-Enjoy!

Mediterranean Hummus Wraps

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Mediterranean Hummus Wraps
(Serving 8-10 wraps ~ Vegan)

These Mediterranean inspired wraps are incredibly easy. I love that I can make the filling ahead. It makes for a quick lunch or simple dinner. I use Nasoya Grilled Tofu in this recipe, but you can easily omit the tofu and add additional chickpeas. The cilantro adds a nice freshness too, and with most of my recipes – you can easily swap out or add ingredients.
The ease of chopping/dicing most of the ingredients, plus using prepared hummus makes this recipe so straight forward.
It’s Delicious, Fresh and Light.
I hope you try this great summer recipe option. Enjoy!

Ingredients:

1 Small Red Onion, diced
1 Large English Cucumber, diced
1 Romaine Lettuce Heart/Bunch, chopped
1 handful Cilantro, minced
4oz Artichoke Hearts, chopped roughly
7oz Grilled Tofu (2 blocks), diced
1/4 Cup Kalamata Olives, chopped
1/4 Cup Braggs Vinaigrette (or dressing/vinaigrette of choice)
1 (15oz can) Chickpeas/Garbanzo beans, drained/rinsed
Hummus for serving
Greek Pita/Flatbread for serving

Directions:
-Chop or dice all ingredients as described. Mix together to combine – adding dressing and salt/pepper to taste.
-Add about 2 tablespoons of hummus to flatbread.
-Top with desired amount of filling.
-Enjoy!

Vegan Pancakes – The Best!

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Vegan Pancakes – The Best!
(Serves 4 – Makes 12 Pancakes)

Pancakes!
My aunt recently asked me for a pancake recipe, which prompted me to re-visit my originally posted recipe (found here). Funny, I thought of this recipe twice in the same week, my aunt being the first. The second time occurred as I was unpacking the last box from our move. I always handwrite my recipes as I’m creating them. Once I get a recipe down, I’ll then type it out to blog or to back it up. I have small notebooks and notepads about filled with recipes. Except this pancake recipe, which is loose on a now tattered tiny notebook sheet. Originally written in red ink, it jumped out at me when I came across it while emptying the box. Twice in a week, I figured it was worth re-sharing.

These pancakes are so simple, fluffy, and moist. Enjoy!

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds or Flax meal
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine. 
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat. (Depending on pan size I’ll typically make two at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead.
Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.