Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)

January 28, 20245 Comments

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.

Limber (de Coco) ~ Puerto Rican Coconut Icy

July 16, 2023July 16, 2023Leave a comment

Limber (de Coco) ~ Coconut Icy (Puerto Rican-style)

Makes 10 (10oz) cups
(Dairy-Free, Gluten-Free, Soy-Free, Vegan)

Whew! We have been in a serious heat wave out here in PA. Hot and humid, very suffocating. I immediately thought of this icy treat, to beat the heat. Limber is a Puerto Rican icy made in various flavors. My all-time favorite flavors of Limber are Mango, Coconut (Coco), Tamarind (Tamarindo), and Peanut Butter (Maní).
I appreciate the simplicity of this recipe; it is truly effortless. Far from high maintenance…it speaks my language of basic and no frills. No popsicle sticks or pouring into molds required. Just blend/mix, pour and freeze.
Taste the culture with this frozen treat.
Enjoy!

Island folklore tells that the name “Limber” was derived from a mispronunciation of Charles Lindbergh’s last name by locals. “Lindbergh = Limber.”

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
-Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Limber de Coco/ Coconut Icy

Time: 15 minutes plus freezing time
Difficulty: Easy
Print

Serves: 10 (10oz cups)
Author/Credit: Vegan Rescue/Jessica Williams

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Mofongo (Fried Plantain Dish)

March 20, 20153 Comments

Mofongo (Fried Plantain Dish)
(Serves 4) – Vegan / Gluten-Free (using GF Panko or omit)

Vegan Mofongo with Coconut Bacon

Mofongo is another classic Puerto Rican dish made with plantains and typically made with Chicharrón (Fried Pork Skins aka Pork Rinds). I’ve never had chicharrónes, so I can’t say that I know what they taste, which means I’ve never had Mofongo in its traditional form with pork. Mofongo is typically also made using a pilón (wooden mortar and pestle). Since I realize not many people may own a pilón, let alone know what it is, this recipe is made without using one. However, if you have one use it, since a pilón is made of wood over time it absorbs the flavors of the ingredients that have been prepared in it over the years (mashed garlic, olive oil etc.) this in turn will enhance the flavor of your dish. Have you ever chopped up garlic on your wood cutting board, and then washed it and it still smelled like garlic afterwards – similar concept. Since this version is already omitting the pork and not using a pilón either, I wanted to maintain the concept. You can surely just mash everything up in a bowl instead of the cutting board, however, since I took the time to make the garlic into a paste I want to be sure to incorporate all that flavor from the cutting board so I mash the plantains first on my cutting board into the garlic before transferring into a bowl to combine the remaining ingredients. I absolutely love how garlicky this recipe is.

Ingredients:
Tostones (Prepared using 4 Plantains)
2 Cups Coconut Bacon, see recipe
9 Garlic Cloves, mashed
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Salt
1 Cup Vegetable Broth
1/3 Cup Panko Bread Crumbs + 1 Tsp Liquid Smoke, Optional

Directions:
-Prepare Tostones – see recipe here.
-If using pilón – mash garlic, olive oil and salt then add Tostones (about 6-8 per person).

-Without a pilón – begin by chopping garlic on cutting board, once chopped add olive oil and salt and continue mashing into a paste. Continue passing your knife in a dragging motion.

-Divide garlic evenly on cutting board. With a potato masher begin mashing tostones into garlic (about 6-8 pieces per person).

-Once mashed transfer to bowl and combine with remaining ingredients. I divide up evenly, for example ¼ cup broth per.
-Toast panko over medium heat in a dry pan for a couple minutes until lightly toasted, fold into mofongo mixture.

-Remove from bowl and form into a ball, serve as a side or main entrée.

Variation:
-Instead of using completed flattened tostones. Fry plantains 1-inch pieces about 7 minutes on each side and mash/incorporate from there with remaining ingredients.

-Once all ingredients have been incorporated you can fry a second time the completed mofongo ball for a couple minutes.

Puerto Rican Tostones (Twice Fried Plantains)

March 19, 2015March 19, 20151 Comment

Puerto Rican Tostones (Twice Fried Plantains)
(Serves 4-6 but can be easily multiplied or divided) – Vegan / Gluten-Free / Soy-Free

Tostones are a classic Latin dish and they are so simple to make. They are twice fried plantains and can be served as a side item or as an appetizer/snack. I enjoy these straight up with salt/garlic powder but the kids enjoy them with ketchup similar to french fries. They are crunchy on the outside and soft in the middle.
Although my mother may not realize, I was a bit of a sponge growing up and have many fond memories of our food, culture and traditions. I learned a tremendous amount from her and now enjoy making and veganizing a lot of my favorite childhood dishes.

Ingredients:

4 Green Plantains (depends on serving size)
Oil for Frying – Canola/Vegetable
6-8 Cups of warm water (does not have to be an exact measurement), divided
1-2 Tsp Garlic Powder
2-4 Tsp Salt, divided
(Garlic Powder/Salt do not have to be an exact measurement in this recipe, they are used to sprinkle/toss after frying).

Directions:
-Peel plantains: cut off ends and then cut a slit lengthwise down the plantain and remove the skin.

– Heat Oil over medium heat so its ready when it’s fry time. Oil should be about an inch from the bottom – it should come up about halfway up the plantains when they are added.
-Fill a bowl with about 4 cups of warm salted water.
-Cut into 1-inch pieces. -Add the cut pieces to the water as you go until all the plantains have been cut. This prevents oxidation while you continue to prepare. Note: Water measurement does not have to be exact it should be enough to cover.

-Drain water and dry pieces completely before frying.

-Fry plantains about 6 minutes total – about 3 minutes on each side, flipping halfway.

-Remove plantains and drain on a paper towel.
-Press plantain pieces.

You can use a tostonera (plantain press – pictured above) or mom’s tried and true way of a simple brown paper bag. Just rip off a large piece and press by hand – the bag will also absorb excess oil. Set aside once they are all flattened.

-Re-fill bowl with warm water. Quickly dip each piece into water before dropping back in oil for 2^nd fry. (Do not let them sit or soak in the water in this step, as they will get soggy). Just a quick dip before frying again will make them crispier.

-Fry for another 1-2 minutes on each side until they are crispy and golden.
-Remove from oil, drain and sprinkle/toss in salt and garlic powder immediately. Serve warm. Enjoy!