Home

Appetizers, Holiday Recipes

Puerto Rican Vegan Bacalaitos – Bacalaitos Veganos

by Mariela9 Comments on Puerto Rican Vegan Bacalaitos – Bacalaitos Veganos
Puerto Rican Vegan Bacalaitos – Bacalaitos Veganos

These Puerto Rican Vegan Bacalaitos are crispy, fluffy, fish-free fritters that are great for any occasion. 

Bacalaitos are a staple in our Puerto Rican street food culture. You can find them everywhere around the island, especially at food stands, carnivals, and even at your church’s cafeteria. My grandmothers used to make them all the time. I never liked cod-fish, so I used to take it out of my fritter while eating them. These are regularly made using codfish, in Spanish “bacalao”.  Here’s my vegan version of these delicious cod-fish fritters.

This is my favorite fritter, even though I don’t make it often. How can you make a vegan version of bacalaitos? Well, the flavors of these fritters come from the marinade. As long as you marinate your protein substitute you will have an amazing crispy and fluffy fritter.

Continue reading “Puerto Rican Vegan Bacalaitos – Bacalaitos Veganos” →

Desserts, Holiday Recipes

Healthy Vegan Pecan Bars

by Mariela4 Comments on Healthy Vegan Pecan Bars
Healthy Vegan Pecan Bars

Healthy Vegan Pecan Bars with a shortbread crust and loaded with nuts.

These healthy vegan pecan bars with a shortbread-style crust are perfect for your holiday feast. These are vegan, refined sugar-free, and loaded with nuts. These healthy vegan pecan bars are the perfect portion for a snack or dessert. They are pretty much a pecan pie but in the form of a bar. My coworkers and my family loved these bars so much. It’s amazing how you can twist a recipe to make it healthy and still enjoy some sweetness.

Healthy Vegan Pecan Bars with a shortbread crust and loaded with nuts.

For these bars, I used monk fruit and replaced the corn syrup with agave syrup. I love using the Lakanto brand because you use the same ration and it won’t change the flavor. You can also check out my Apple Cider Sugar-Free Donuts recipe for another delicious fall dessert. These pecan bars are way heavier on the pecans than on the filling, so if you’re a big fan of pecans but not so much the super sweet pie filling, these are just for you.

Read more: Healthy Vegan Pecan Bars

These bars could not possibly be any easier to make. The crust is mixed by hand, pressed into the pan, just a  whisk of the filling ingredient, folding in the pecans, and done. These bars are all about the pecans! To enhance the pecan flavor, roast pecan halves in the oven over 300 degrees F for 8 minutes. This step is optional but totally recommended.

These bars are:

  • Easy to Make
  • Delicious
  • Ultra-nutty
  • The Perfect portion.
  • Great for the holidays.
  • Refined Sugar-Free.
  • Loaded with nuts.
  • Great for a snack or dessert.
  • It can be made with gluten-free flour.
Other Fall Recipes on My Blog:

Coffee Cake with Pumpkin Streusel

Easy Pumpkin Hummus

Pumpkin Spice Cake

Pumpkin Spice Cookies

If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Healthy Vegan Pecan Bars

Mariela
These healthy vegan pecan bars with a shortbread-style crust are perfect for your holiday feast. These are vegan, refined sugar-free, and loaded with nuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 268 kcal

Equipment

  • 9×13 inch pan

Ingredients
  

For the Crust:

  • 1 3/4 cups all-purpose flour you can replace for gluten-free blend
  • 6 tbsp monk fruit or granulated sugar I use Lakanto brand
  • 1/2 tsp sea salt
  • 1/2 cup vegan buttery spread or regular butter melted

For the Filling:

  • 3/4 cup monk fruit, brown sugar blend I used Lakanto brand
  • 2/3 cup agave syrup or corn syrup you can replace for maple syrup
  • 1/2 cup vegan buttery spread or regular butter melted and hot
  • 1 tsp organic vanilla extract
  • 1.2 tsp salt
  • 4 cups pecan halves roasted

Instructions
 

  • Inside a baking tray bake pecan halves for 8 minutes under 300 degrees. Set aside.

Make the crust:

  • Adjust oven rack to the lowest position and preheat to 350 degrees F. Line up a 9×13 baking pan with parchment paper and spray with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, sugar and salt. Add the melted butter and stir using a wooden spoon until a dough begins to form.
  • Using your hands continue to combine until no flour remains and a small portion of dough holds together when squeezed.
  • Evenly spread spoons of dough over your baking pan. Using your fingertips, press and smooth dough into an even layer in the bottom of the pan. Set aside.

Make the Filling:

  • In a medium bowl, whisk together brown sugar, agave syrup, melted butter, vanilla, and salt until smooth and well combined.
  • Fold pecan halves into the sugar mixture until the pecans are evenly coated.
  • Pour the pecan mixture over the crust, using a rubber spatula. Spread it working it to the edges and into corners. You will have bare patches and that's okay.
  • Bake for about 20 to 25 minutes, until the topping is evenly distributed and rapidly bubbly across the entire surface.
  • Transfer pan to a wire rack. Let bars cool completely in the pan, about 1 1/2 hours. Cut into 20 to 24 bars and serve.
  • Store bars at room temperature in an airtight container for up to 4 days.

Notes

You can make these bars gluten-free by replacing the flour. Also, you can replace the sweetener for your favorite blend.  
Keywords dessert, fall recipes, healthy vegan pecan bars, pecan bars, vegan

SHARE THE LOVE ON PINTEREST

Desserts, Holiday Recipes

Apple Cider Cake Donuts – Sugar Free Easy Recipe

by Mariela5 Comments on Apple Cider Cake Donuts – Sugar Free Easy Recipe
Apple Cider Cake Donuts – Sugar Free Easy Recipe

These Apple Cider Cake Donuts are easy to make, healthy, cakey, flavorful and so delicious. This is a one-bowl recipe that comes together very quickly and easily. The best breakfast or snack for a fall crisp morning.

This apple cider cake donuts recipe can be used for cupcakes or mini bundt cakes. I used a fall silicon mold that my husband bought for me but you can use what you have available. Although baking is always happening in my kitchen, I don’t bake donuts very often. Fall seems to be the perfect occasion for baking donuts. I never tried apple cider donuts before moving to New Hampshire. Last week we went to a farm and I ate them for the first time. They tasted heavenly! So, I decided to create my own recipe using monk fruit instead of regular sugar and baked instead of fry. They turned surprisingly amazing! The cinnamon sugar makes them melt in your mouth.

Continue reading “Apple Cider Cake Donuts – Sugar Free Easy Recipe” →

Holiday Recipes, Main Dishes

Vegan Arroz con Gandules

by Mariela4 Comments on Vegan Arroz con Gandules
Vegan Arroz con Gandules

This Vegan Arroz con Gandules is my meatless version of our traditional Puerto Rican recipe. Arroz con gandules is a signature dish in our Puerto Rican cuisine. It is usually made with pork fat however this recipe is filled with traditional flavors without the need for meat. 

A Puerto Rican fiesta without arroz con gandules is not a fiesta. This delicious rice is popular during the holidays or any other celebration during the year. This vegan Arroz con Gandules requires simple ingredients that are easy to find at your local supermarket. 

This recipe is excellent as a side dish or main dish. It goes well with mofongo and some sautéd veggies. You can use long-grain rice, but in my household, we always use medium-grain rice, which works better. For the sofrito, you can check my recipe or if you don’t have time to make it, use the following veggies; onions, green pepper, cilantro, culantro, and garlic. However, the sofrito is a star ingredient and the base of all Puerto Rican savory dishes. I recommend you always have sofrito ready in your refrigerator or freezer. 

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!

OTHER RECIPES YOU WILL LOVE:

Puerto Rican Tembleque; Coconut Pudding

Coquito de Almendra – Receta de Puerto Rico / Puerto Rican Coquito

Puerto Rican Vegan Sancocho

Puerto Rican Rice Pasteles  – Vegan

Vegan Quesitos Puerto Rican Cream Cheese Pastries

SHARE THE LOVE ON PINTEREST

HERE’S THE RECIPE:

Vegan Arroz con Gandules

Mariela
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Latin American, Puerto Rican
Servings 6 servings
Calories

Ingredients
  

  • 2 tbsp olive oil
  • 1/3 cup sofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro, and culantro if available)
  • 1/2 white onion, chopped
  • 1 - 2 red sweet peppers, chopped
  • 1 cubanelle pepper, chopped
  • 1 cup chanterelle mushrooms (optional) use your favorite mushrooms or skip this ingredient
  • 1 - 2 tbsp sazon I use the brand Chuleria en Pote.
  • 1 tsp adobo
  • pinch sea salt
  • pinch dried-oregano
  • 1 can pigeon peas - gandules
  • 2 cups medium grain rice washed and rinsed
  • 1/2 cup tomato sauce
  • 1 tbsp olives stuffed with minced peppers
  • 2 cups veggie broth
  • 1 handful cilantro leaves, chopped

Instructions
 

  • In a dutch oven or caldero heat olive oil over medium heat. Add sofrito and sauté for about 3 minutes.
  • Add onion, peppers, and mushrooms. Cook for 3 more minutes until fragrant. Stir in pigeon peas and, add sazon (adjust to taste), adobo, salt, oregano, or any other seasoning you would like to add.
  • Add rice, using a spoon or spatula fold rice to incorporate. Immediately add the veggie broth, tomato sauce, and olives. Stir just once and let it cook over medium heat until the liquid is evaporated. This will take about 8 to 10 minutes.
  • Gently stir the rice from the bottom up. Lower heat to low and cook, covered, until rice is tender, about 15 minutes.
  • Remove rice from the heat and turn off the stove. Gently using a spoon turn the rice from the bottom up. Cover and allow the rice to sit for a few minutes before serving.

Notes

Adjust seasonings depending on your taste. 
Keywords arroz con gandules, Puerto Rican Food, vegan arroz con gandules

 

Breakfast, Cakes, Desserts, Holiday Recipes

Coffee Coffee Cake with Pumpkin Streusel – Healthy and Vegan

by Mariela5 Comments on Coffee Coffee Cake with Pumpkin Streusel – Healthy and Vegan
Coffee Coffee Cake with Pumpkin Streusel – Healthy and Vegan

This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.

It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.

Paradiso Farm Honduras Coffee

For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets

Let’s talk about the coffee:

Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.

Streusel Topping:

Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.

Coffee Glaze:

This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.

This Coffee Coffee Cake with Pumpkin Streusel is:

  • Easy to make
  • Healthy
  • You can make it sugar-free
  • Rich and flavorful
  • Moist and spongy
  • The perfect dessert, breakfast, or snack

To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.

Coffee Coffee Cake with Pumpkin Streusel

Mariela
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 250 kcal

Equipment

  • Cake pan
  • Hand or electric mixer

Ingredients
  

Pumpkin Streusel

  • 1/2 cup All-purpose flour
  • 1/4 cup Brown Sugar I used Splenda blend
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Instant coffee powder 
  • Pinch of salt
  • 4 tbsp Unsalted butter, melted  I used dairy free

Cake

  • 1 3/4 cups All-purpose flour 
  • 3/4 tsp Baking powder 
  • 3/4 tsp Baking soda 
  • 1/2 tsp Ground cinnamon 
  • 1/2 tsp Salt 
  • 1/4 tsp Pumpkin spice
  • 1/2 cup Strong brewed coffee (room temperature)
  • 1/3 cup Sour cream  (I used Vegan – Follow your Heart)
  • 2 Sticks Unsalted butter, room temperature I used vegan
  • 1 cup Granulated sugar  I used Lakanto Monk Fruit
  • 2 Eggs (I replaced it using Aquafaba)
  • 1 tsp Vanilla extract 

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
  • For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
  • Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
  • Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.  
  • Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Notes

  • For better results use room temperature ingredients.
  • Replace regular sour cream for a plain vegan sour cream brand.
  • To replace the eggs the best option in baking in my opinion is aquafaba.
    Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
Keywords breakfast, coffe coffe cake, coffee cake, dessert, healthy baking