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”→
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!
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.
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!
1/3cupsofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro, and culantro if available)
1/2white onion, chopped
1 - 2 red sweet peppers, chopped
1cubanelle pepper, chopped
1cupchanterelle mushrooms (optional)use your favorite mushrooms or skip this ingredient
1 - 2tbspsazon I use the brand Chuleria en Pote.
1 tspadobo
pinchsea salt
pinchdried-oregano
1canpigeon peas - gandules
2cupsmedium grain ricewashed and rinsed
1/2cuptomato sauce
1tbspolives stuffed with minced peppers
2cupsveggie broth
1handfulcilantro 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
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.
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!
Sauté garlic, green peppers and onions for 2 minutes.
Add beefy crumbles and cook for about 4 minutes. Stir in marinara sauce, nutritional yeast and garlic powder. Cook for about 3 minutes.
Lower heat to medium-low, add sweet plantains and fold until well incorporated.
Add black beans, corn, salt & pepper, cayenne pepper if using, cook for another 3 minutes.
Fold ingredients in cheese, turn stove off and set aside.
Preheat oven to 350 degrees.
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.
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.
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.
