These Puerto Rican Rice Pasteles are a delicious vegan version of the traditional Puerto Rican pasteles. These are perfect for the holidays or any celebration.
What are Pasteles?
Pasteles can be hard to described. They are often compared to Mexican tamales but they’re really different. However, there are some similarities. Like the way of wrapping them and the hard work. Pasteles are a traditional dish in Puerto Rico. Generally, they are served during the holidays.
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.
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.
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.
Puerto Rican Pigeon Peas Soup with Plantain Dumplings
Asopao is a Puerto Rican word for a stew thickened with rice. Asopaos of many different kinds are very popular in Puerto Rican cuisine.
Asopao de gandules is typically combined with onions, ham, sofrito, chicken stock, rice, tomato sauce, and olive oil. My version is completely vegan, but you can always add your favorite ingredients.
Plantain Dumplings – Bolitas de Platano
The plantain dumplings or bolitas de platanos are easy to make. You can chop the plantain in tiny pieces and shred it in a food processor, but I prefer to use a hand shredder. See the picture and video for more details.
This soup has a thick consistency and goes well with tostones on the side, but bread is always welcome.
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!