Tag: puerto rican recipes

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.

 

Sopa de Fideo sin Carne (Vegetable Noodle Soup)

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Sopa de Fideo sin Carne (Vegetable Noodle Soup)
vegan ~ gluten-free ~ dairy-free ~ soy-free

Serves: 8-10
Total Time: 45 minutes to hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Hearty, Flavorful and Comforting.

Traditionally, Sopa de Fideo is a Puerto Rican Chicken Noodle Soup. This vegan/vegetarian version is instead a vegetable noodle soup and is truly a bowl of comfort. I typically enjoy diced tomatoes in most of my soup recipes but didn’t want the chunks of tomatoes here. So, for this recipe I instead used crushed tomatoes. The crushed tomatoes create a thick base for this soup and pairs well with the noodles and corn. This soup is extremely hearty and the perfect meal for a cool day. Additionally, the Puerto Rican flavors with the sofrito, sazón, and cilantro adds such a depth of flavor. The lime here will also excite your taste buds. It is almost soup season folks – can’t wait.
Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half

Directions:
-In a large pot, heat olive oil over medium-high heat. Add onions, celery, and garlic. Heat for about 1 to 2 minutes stirring occasionally. Onions will become translucent.
-Add crushed red pepper flakes and carrots, then continue to stir and heat for another minute.
-To the mixture, add potatoes, crushed tomatoes, half of the cilantro, and all the remaining seasonings (salt/pepper/sazón, sofrito and bay leaves). Stir for 1 to 2 minutes before adding the vegetable broth.
-Bring to a slow boil and cook for about 15 minutes.
-Add corn and cook for another 10 minutes.
-Stir in remaining cilantro, the whole lime and fideos (pasta) and cook for another five minutes to finish.
-Enjoy!

Sopa de Fideos/Vegetable Noodle Soup


Serves: 8 to 10
Cook Time: 45 minutes to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half

 

Directions:
-In a large pot, heat olive oil over medium-high heat. Add onions, celery, and garlic. Heat for about 1 to 2 minutes stirring occasionally. Onions will become translucent.
-Add crushed red pepper flakes and carrots, then continue to stir and heat for another minute.
-To the mixture, add potatoes, crushed tomatoes, half of the cilantro, and all the remaining seasonings (salt/pepper/sazón, sofrito and bay leaves). Stir for 1 to 2 minutes before adding the vegetable broth.
-Bring to a slow boil and cook for about 15 minutes.
-Add corn and cook for another 10 minutes.
-Stir in remaining cilantro, the whole lime and fideos (pasta) and cook for another five minutes to finish.
-Enjoy!