Vegan Bruschetta Pasta

Vegan Bruschetta Pasta

This Vegan Bruschetta Pasta recipe is packed with fresh basil, tomatoes, and balsamic vinegar.

It comes together in 15 minutes using simple ingredients. This recipe is ideal for meal prepping. Also, for an easy 30 minute meal on a busy evening. Another great tip is using a non-stick pan. As a result, you get to use less fat for a healthier dish. While adding beefless crumbles to your Vegan Bruschetta Pasta recipe is optional, it makes the meal more comforting. Continue reading “Vegan Bruschetta Pasta”

Hummus de Gandules – Pigeon Peas Hummus

Hummus de Gandules – Pigeon Peas Hummus

This Hummus de Gandules – Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy with a traditional Puerto Rican flavor!

Hummus is one of my favorite foods. I tried “Hummus de Gandules” (Pigeon Peas hummus) a few years ago and since then I’ve been meaning to create my own. I used my Classic Garlic Hummus recipe but replace the chickpeas with pigeon peas. The results were amazing. This hummus de gandules tastes like the tropics. Of course, I added some of my Puerto Rican seasonings as well.

Even though I listed my ingredients in the recipe, feel free to adjust the seasonings. This recipe is great as an appetizer, spread, and even for your salads. I love making hummus wraps.

Let’s talk about how to make this hummus

Classic hummus calls for chickpeas, but you can experiment with other types of beans. For this recipe, I used pigeon peas.

Tahini Sauce, in my opinion, the best tahini is Trader Joe’s organic brand. Is creamy and easy to stir.

Taste and season. Give the hummus a taste and add in extra ingredients depending on your taste.

Instead of water, save the water of one of the pigeon peas can and use it for the recipe.

Mix and blend all the ingredients until smooth. For a creamier consistency add more tahini sauce and water.

Ways you can use this hummus:

  • Spread over your toast, sandwiches, and burgers.
  • As a dressing for your salads.
  • Mixed with pasta. It can be used as a sauce for hot noodles or cold pasta salads.
  • Mashed potatoes.
  • Wraps! Hummus wraps with kale and other veggies are so good!
  • Of course, you can always use it as a dip for your pita bread or veggies.

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!

Other Puerto Rican Recipes using Pigeon Peas:

ARROZ CON GANDULES VEGANO (VEGAN RICE AND PIGEON PEAS)

Asopao de Gandules con Bolitas de Platanos Vegano

Hummus de Gandules - Pigeon Peas Hummus

This Hummus de Gandules - Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy, and with a traditional Puerto Rican flavor!
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, healthy snack, Snack
Cuisine: Mediterranean
Keyword: hummus, hummus de gandules, pigeon peas hummus, Puerto Rican Food
Servings: 1 bowl
Author: Mariela

Equipment

  • Food Processor

Ingredients

  • 2 cans pigeon peas
  • 1/2 cup pigeon peas water save the water from 1 pigeon peas can
  • 1/2 cup tahini organic
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 lemon, squeezed
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions

  • Open pigeon peas cans. Save the water of one can and set it aside.
  • Wash and rinse pigeon peas. Set aside.
  • Add tahini, garlic, cumin, lemon, and olive oil. Puree until smooth.
  • Add pigeon peas and puree until creamy and smooth. For about 3-4 minutes.
  • Adjust the ingredients depending on your taste and desire consistency.
  • Add salt and pepper to taste.
  • Serve and enjoy!

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PIGEON PEAS HUMMUS

 

Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)

Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)
Vegan Pepperoni Pizza Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy puff pastry shell and a delicious vegan pepperoni pizza filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.

I used my puff pastry recipe for these vegan empanadas. Find it under my Vegan Quesitos recipe. Storebought empanada disks are a good option but they contain milk. If you follow a vegan diet it’s best if you make your own.

Continue reading “Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)”

ARROZ CON GANDULES VEGANO (VEGAN RICE AND PIGEON PEAS)

ARROZ CON GANDULES VEGANO (VEGAN RICE AND PIGEON PEAS)

A Puerto Rican fiesta without arroz con gandules is not a fiesta. This is a staple dish in our island, especially during the holidays. This is a meatless version of my abuela’s recipe. It requires simple ingredients that are easy to find at your local supermarket.

This recipe is great 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 and it works better. For the sofrito you can check my recipe or if you don’t have time to make it, just use the following veggies; onions, green pepper, cilantro, culantro and garlic.

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HERE’S THE RECIPE:

Arroz con Gandules (Puerto Rican – Rice and Pigeon Peas)

Ingredients:

  • 1 tbsp Olive Oil
  • 2-3 tbsp Sofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro and culantro if available)
  • 2 tsp of Sazon
  • ½ tsp Salt
  • ½ tsp Oregano (grounded)
  • 1-½ White Medium Grain Rice
  • 1 can Pigeon Peas
  • ½ cup Tomato Sauce
  • 1 or 2 tbsp Olives Stuffed with Minced Peppers
  • 1-½ Water (include the water from the Pigeon Peas can)

Instructions:

  1. Heat oil in a medium, heavy saucepan or caldero over medium-high heat. Add sofrito and sauté for about 3 minutes.
  2. Add sazón, salt and oregano. Cook until fragrant, about 30 seconds.
  3. Add rice to saucepan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil.
  4. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
  5. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes.
  6. Remove saucepan from heat. Gently fluff rice with fork.
  7. Cover pan and let stand 5 minutes.

Black Bean Empanada – Puerto Rican Style

Black Bean Empanada – Puerto Rican Style

Empanadas are usually filled with ground beef or other different fillings. These empanadas are my vegan version. You can enjoy them as an appetizer, main dish or main course. They go well with my easy guacamole recipe.

Hello, my beautiful friends! Here’s my Puerto Rican Black Beans Empanadas. You can make your own dough or buy store-bought at your local supermarket in the Hispanic or international frozen aisle. They are easy to make and you can add other ingredients if you want. Empanadas are great for breakfast, brunch, or as a main dish. In Puerto Rico, we called them “empanadillas” or depending on the dough “pastelillos”. They sell them around the island almost everywhere.

This recipe was featured in the New Hampshire magazine March issue

I hope you try this recipe and like it as much as much as I do! 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 creations!

HERE’S THE RECIPE VIDEO:

Vegan Black Beans Empanadas

Yield: 24 empanadas

Time: 1 hour

Ingredients:

2 tablespoons Olive Oil

½ teaspoon Minced Garlic

¼ cup Green Pepper, chopped

¼ cup Yellow Onion, chopped

1 bag Vegan Beefy Crumbles

1 cup Marinara Sauce

1 teaspoon Nutritional Yeast or Adobo

1 teaspoon Garlic Powder

1 Sweet Plantain, chopped

1 can Black Beans

1 small can Whole Kernel Corn

Salt & Pepper to taste

Cayenne Pepper to taste if desired

1 cup Vegan Shredded Cheese or regular for vegetarian

1 Package Goya Dough Turnover Pastries **see notes

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Sauté garlic, green peppers and onions for 2 minutes.
  3. Add beefy crumbles and cook for about 4 minutes. Stir in marinara sauce, nutritional yeast and garlic powder. Cook for about 3 minutes.
  4. Lower heat to medium-low, add sweet plantains and fold until well incorporated.
  5. Add black beans, corn, salt & pepper, cayenne pepper if using, cook for another 3 minutes.
  6. Fold ingredients in cheese, turn stove off and set aside.
  7. Preheat oven to 350 degrees.
  8. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. mixture into middle, fold in half to form a half moon; seal with a fork.
  9. You can also deep fry but I prefer to bake them for about 15 minutes, flip over and bake for another 10 minutes or until they have a light golden color.
  10. Let if cool for about 10 minutes, serve with salsa or guacamole.

For my Easy Guacamole:

Ingredients:

2-3 Avocado Hass

¼ cup red onion, chopped,

Salt & Pepper to taste

½ fresh squeezed lime

Instructions:

Mix all ingredient and stir together until well incorporated.

**Notes: You can find the empanada dough at your local supermarket in the Hispanic or International food aisle. I also use sofrito as a seasoning, you can find the recipe on my blog.

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