Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Chimichangas

Chimichangas

Topped with guacamole and sour cream

Makes 4 cups filling
Serves 6 to 8

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained (reserve liquid for another use)
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
• 2 teaspoons nutritional yeast flakes
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ancho (or regular) chili powder
• 1/2 teaspoon salt, or to taste
• Rounded 1/4 teaspoon ground cumin
• 1 (10 ounce) package frozen Gardein Chick’n Scallopini or Beef Tips, thawed slightly, diced
• 6 to 8 large flour tortillas
• About 1/2 cup Daiya shredded cheddar/Jack
• Vegetable oil for frying
• For serving: hot rice and beans
• Optional toppings: vegan sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced black olives

1. Heat olive oil in a large skillet on medium and sauté onion, pepper and garlic until onion is softened, 5 minutes. Add tomatoes, chilies, cilantro, nutritional yeast, oregano, chili powder, salt and cumin, and mix well. Add vegan meat and mix well. Taste and adjust seasonings. Turn off heat.
2. On a tortilla place 1/2 to 1/3 cup filling and 1 to 2 tablespoons cheese, and fold burrito-style. Repeat with remaining tortillas.
3. In a medium skillet place vegetable oil to a depth of about 1/2 inch. Heat to 375 degrees F. Batching, fry chimichangas on both sides until golden-brown and crispy. Drain on paper towels. 
4. Serve chimichangas topped with a dollop of sour cream, guacamole, and/or salsa, next to rice and beans, shredded lettuce, chopped tomatoes and sliced black olives.

Chayote Soup

Chayote Soup

Serves 6 to 8

• 1 tablespoon olive oil
• 2 chayote, peeled, seeded and diced 1/2 inch
• 1 onion, finely diced 
• 4 cloves garlic, minced
• 1 jalapeño chili, ribs and seeds removed, finely diced
• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• 1 (15 ounce) can corn kernels, liquid reserved
• 1/2 to 1 cup water
• 1/4 cup tomato paste
• 1 teaspoon salt, or to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth (or 4 cups water + 4 teaspoons bouillon)
• 2 tablespoons vegetable bouillon, or to taste
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1 lime
• Thinly sliced avocado for garnish, optional

In a saucepan heat oil on medium and sauté chayote and onion until softened, about 10 minutes. Add garlic, jalapeño, and cumin, and sauté until fragrant, 1 minute. Place corn liquid in a 2-cup measure and add water to total 2 cups; add to saucepan. Add tomato paste and salt, bring to a boil, then simmer until chayote is tender, about 20 minutes. Add chickpeas and corn. Using an immersion blender or countertop blender, puree until as chunky or smooth as desired; return soup to saucepan. Add broth, bouillon, and cilantro, and simmer until heated through. Turn off heat and stir in lime juice. Garnish with avocado slices if desired, and serve hot.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Jalapeno Green Beans

Jalapeno Green Beans

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno pepper, seeded if desired, chopped
• 1 pound green beans, trimmed, halved if desired
• 1 tomato, diced, or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• Salt to taste

In a medium saucepan heat oil on medium-high until shimmering. Add onion and jalapeno and sauté until onion is tender, 5 minutes. Add green beans and a little water or reserved tomato liquid. Cover tightly and steam until beans are crisp-tender, 5 to 10 minutes. Add tomato, cover and simmer until beans reach desired tenderness, at least 10 minutes. Season to taste with salt.

Black Bean Butternut Chili

Black Bean Butternut Chili, pictured with Cornbread
and Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder*
• 1 1/2 pounds butternut squash, peeled and cubed 1/2 inch (about 4 cups)
• 1 1/2 cups corn kernels (fresh, frozen or canned)
• 2 cups cooked black beans or 1 (15 or 19 ounce) can
• 2 cups fresh diced tomatoes or 1 (15 ounce) can
• 1/2 teaspoon salt, or to taste
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons cold water + 1 tablespoon cornstarch, for thickening, optional
• Optional garnishes: vegan sour cream, shredded vegan cheddar, chopped cilantro

In a large saucepan on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Add corn, beans, tomatoes, and salt. Add broth to cover. Bring to a boil, then reduce heat, cover and simmer until squash in tender and flavors are blended, about 45 minutes, adding broth if necessary to keep vegetables covered. Thicken chili if desired by adding cornstarch whisked in cold water.

Slow Cooker Method: In a large skillet on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Pour into a large slow cooker. Add corn, beans, tomatoes, and salt. Add broth to cover. Cook on LOW 6 to 8 hours or until squash is tender. Thicken chili if desired by adding cornstarch whisked in cold water.

*For 2 tablespoons chili powder:

• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 rounded teaspoon ground cumin
• 1/2 rounded teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1/4 rounded teaspoon granulated onion

Black Bean Soup

Serves 6

• 3 Roma tomatoes, diced or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 3 (15 ounce) cans black beans, drained, liquid reserved or 4 1/2 cups cooked (from 1 1/2 cups dry) black beans, drained, liquid reserved
• 2 vegetable or chicken-flavor vegan bouillon cubes
• 1 tablespoon oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/8 to 1/4 teaspoon cayenne, to taste
• For garnish, optional: vegan sour cream, pico de gallo or salsa, chopped cilantro

Combine reserved tomato and bean liquid in a large measuring cup. Add water to total 5 cups; set aside. If a thickened soup is desired, borrow some liquid to puree 1 or 2 cans of beans using an immersion blender or countertop blender. Heat oil in a large saucepan on high and sauté onion until translucent. Add garlic, oregano and cumin and cook 2 minutes. Add tomatoes, beans, liquid (and bean puree if using), bouillon, salt, pepper and cayenne. Bring to a simmer, then simmer gently 15 to 20 minutes. Taste and adjust seasonings. If desired, serve topped with sour cream, pico de gallo or salsa, and chopped cilantro.

Simple Yautia

Serves 4

• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 dried ancho chile pods sliced into thin strips, OR 3 tablespoons ancho chile powder OR 3 tablespoons Old Bay Seasoning OR 1/4 teaspoon cayenne
• 3 tablespoons salt
• 3 pounds firm yautia or malanga

Fill a 6-quart saucepan at least 2/3 full of water (4 quarts), add oil, sugar, chilies and salt, and bring to a boil. Meanwhile, peel yautia, chop into 2-inch chunks, and place in a bowl of cold water to prevent tarnishing. When pan is boiling add yautia. Boil 20 minutes, stirring occasionally, then begin checking for fork-tenderness. As soon as yautia is fork-tender, 20 to 25 minutes, drain. Do not overcook yautia since it will fall apart. Serve as is, or brown in an oiled skillet, or mash with margarine and unsweetened nondairy milk, or add to a hot stew or curry.

Cuban Chickpeas & Sausage

Cuban Chickpeas & Sausage shown with Italian sausages
made with IsaChandra Moskowitz's recipe

Serves 4 to 6

• Olive oil for sauté
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 1 bell pepper, seeded and diced
• 2 cloves of garlic, minced
• 1 large tomato, seeded and diced, or 1 (15 ounce) can diced tomatoes, drained
• 1/2 teaspoon dry oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 cup dry white wine
• 1/2 cup tomato sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Leaves from 1 sprig of parsley, optional
• Hot cooked rice for serving

Heat oil in a skillet and sauté sausage until browned on both sides; set aside. Meanwhile, heat oil in a large saucepan on medium heat. Sauté onions, peppers and garlic until onion is translucent and peppers are softened, 5 minutes. If using fresh tomato, add and sauté 5 minutes; if using canned, skip this step. Add chickpeas, oregano, cumin and paprika; sauté about 2 minutes. Add canned tomato if using, wine and tomato sauce and bring to a boil. Season with salt and pepper to taste. Add parsley just before serving. Mix browned sausage into sauce and serve over rice, or serve sauce over rice topped with browned sausage.

Puerto Rican Tofu Pasteles

Wrapped cooked pasteles

Pastele, unwrapped

Recipe contributed by Maria Flores

Makes 20 pasteles

Annatto oil, sofrito, filling and masa may all be made a day ahead. Chilled masa is easier to handle. Boil only as many pasteles as will be used for one meal; freeze remainder raw, and cook when needed.

ANNATTO (ACHIOTE) OIL - Makes 1 cup, enough for 20 pasteles

• 1/4 cup annatto seeds
• 1 cup canola, grapeseed or corn oil

In a saucepan on medium heat, toast annatto seeds until fragrant. Add oil and heat until seeds begin to bubble and fry. Reduce heat and simmer (seeds sizzling) about 4  minutes, until oil turns dark, ruddy red, but not long enough to blacken. Remove from heat, let stand 1 minute, then strain into a small bowl and set aside. Annatto oil may be made in advance and kept refrigerated.

TOFU FILLING

• 1 block extra-firm tofu, drained and pressed
• 1 red bell pepper, seeds and white ribs removed
• 2 tablespoons olive oil
• 3/4 to 1 cup water, divided
• 1 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 tablespoons sofrito (recaito)
• 1/2 (7 ounce) jar whole or sliced green olives with pimento
• 2 tablespoons liquid from olive jar
• 2 can chickpeas, drained & rinsed
• 1/8 to 1/4 teaspoon granulated garlic, to taste
• 1/2 to 2/3 teaspoons salt, to taste

Slice tofu and peppers into strips about 1/4 x 1 1/4 inch. Set tofu aside. If olives are whole, halve them across the middle. In a large saucepan, heat olive oil and sauté peppers 3 to 5 minutes until softened. Add 1/4 cup water and dissolve bouillon. Add tomato paste, sofrito, olives with reserved liquid, chickpeas, 1/8 teaspoon garlic, and 1/2 teaspoon salt; mix well. Add tofu, mix to coat, and cook a few minutes for tofu to absorb flavors. Add up to 3/4 cup more water, until liquid level is about 1 inch below surface of ingredients. Simmer a few minutes, taste and adjust garlic and salt, then turn off heat, cover and set aside until needed.

MASA

• 1 bunch (about 6) guineos verdes (very green bananas)
• 5 large firm yautía
• About 3/8 pound calabaza pumpkin
• 1 green plantain
• About 5/8 cup canned full-fat coconut milk
• 1/4 cup strong vegetable broth
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 3/8 cup annatto oil

Fill a large container with very warm, very salty water. Soak bananas, unpeeled, at least 5 minutes to help prevent juice from blackening fingers when peeling. Cover work surface with a large plastic garbage bag. Peel yautía and add them to water (storing vegetables in water prevents browning). Peel bananas and return them to water. Slice calabaza, scrape away and discard strings and seeds, and peel slices; add slices to water. Peel plantains and add to water. Using a food processor fitted with the grater blade, grate all veggies in batches and transfer them to a large bowl. Change to S-blade and process grated veggies in batches until extremely smooth (like baby food), and transfer to another large bowl. Add annatto oil, coconut milk, broth, garlic and salt; mix well. Taste and adjust seasonings.

Pasteles paper & string

ASSEMBLY

• 20 sheets pasteles paper (and/or banana leaves)
• 20 (5-foot) lengths of pasteles string (To measure easily, hold the end of the string in one hand and the ball in the other hand, run the length of string around your back, extend your arms forward, and cut the string.)
• Bowl of remaining annatto oil, with a teaspoon
• Bowl of masa, with 1/2 cup ladle or serving spoon
• Bowl of filling, with 1/8 cup scoop

Fill a very large saucepan 3/4 full with generously salted water (batch or use multiple pans). Cover and bring to a boil. If pot boils before all pasteles are wrapped, keep on a low simmer and return to a full boil before adding pasteles. Cover work surface with a large plastic garbage bag. A picture is worth a thousand words; YouTube has many demonstrations of styles of pastele wrapping and tying, but I will describe our family's method:

Lay out 1 pastele paper. Place 1 banana leaf (if using) in the center of the paper. Place 1 teaspoon of oil on center area and spread with back of spoon. Spoon 1/2 cup of masa on oiled center and spread to about 5 x 4 inches. Spoon generous 1/8 cup of filling on center of masa. Fold paper (and stuffing) over in half widthwise. Join long edges by folding twice into a narrow crimp (to seal out the water!). Fold over again widthwise to encase stuffing. Join short edges by folding twice into a narrow crimp. Fold these ends up and over the top of the center like flaps, to encase stuffing. Tie pastele with string like a package. Start widthwise, then alternate with lengthwise: total 3 times widthwise spread about an inch apart and 2 times lengthwise down the middle. (Advance preparation: Pasteles may be prepared up to this point and frozen raw.)

COOKING

Add pasteles to boiling water, return to boiling, then partially cover and boil gently 45 minutes, turning pasteles occasionally. If boiling frozen pasteles, boil 1 hour. To serve, unwrap packets and plate pasteles.

CLEANUP

Juice and pulp of guineos verdes will stain black and leave residue. Soak vessels and utensils in hot water before washing. A brush may be needed to loosen residue, even after running in the dishwasher.

Bean & Corn Taco Filling

For Taco Night!

• 1 (15 ounce) can black beans or red kidney beans including liquid, or 1 1/2 cups cooked beans
• 1 (11 or 15 ounce) can corn kernels, drained
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 2 1/2 teaspoons taco seasoning
• 1/2 cup smooth tomato sauce
• 1/4 cup sliced green olives with pimento, optional

In a saucepan over medium heat, combine all ingredients. Heat to simmer. Simmer, partially covered, stirring occasionally, about 15 minutes to reduce liquid somewhat and blend flavors.

Taco Night

I don't like to work at creating Taco Night. I think it should be an easy, light and fun meal, so I buy a lot of prepared foods and keep them on hand for when the family says "taco night!". At the time of this writing, the ingredient lists of all the store-bought items were vegan and didn't contain dyes, preservatives, etc. For readers in the NYC area I added the type of stores where I find them. There are probably other good brands available, but the ones I listed are the ones I've vetted. Please feel free to add in the comments more brands and sources in NYC or wherever you live. 

Put out on the table as many of the following as desired:

• Taco Shells: Garden of Eatin' or Old El Paso
• Mission Tortillas (vegan, with healthy ingredients, available in supermarkets)
• Lightlife Smart Ground® Mexican Style (ready-made vegan beefy taco filling, available in the produce departments of some supermarkets such as Stop & Shop and Shoprite, or health food stores and food co-ops)
• Amy's Organic Refried Beans with Green Chiles (our favorite, available in some supermarkets such as Stop & Shop and Shoprite, or health food stores and food co-ops)
• Daiya Cheddar Style or Pepperjack Shreds (vegan cheese, available in health food stores and food co-ops)
• Ortega Taco Sauce (vegan, with healthy ingredients, available in supermarkets)
• Follow Your Heart Vegan Gourmet Sour Cream (good substitute for the real thing, available in health food stores and food co-ops) or home-made sour cream
• Picadillo (spiced ground meat: see Pastelillos/Empanadas)
• Bean & Corn Taco Filling
• Guacamole (there are good vegan products out there but my recipe rules!)
• Cooked rice
• Romaine lettuce, shredded
• Tomatoes, de-seeded and diced

Sweet Plantains, Roasted or Fried (Platanos Maduros)

Roasted Sweet Plantains

Serves about 8

• 3 pounds (about 5) ripe plantains (black-skinned)
• 2 tablespoons vegetable oil

Preheat oven to 400 degrees F. Peel plantains and slice on the bias 1/4 inch thick. Gently toss slices in a large bowl with oil to coat, taking care not to mush up the softer pieces. Spread slices on a baking pan in a single layer. Bake, turning occasionally, until browned on the outside and tender when pierced, 15 to 20 minutes. Serve warm. Plantains may be roasted up to 4 hours ahead; cover and let stand at room temperature, and reheat at 350 degrees F about 15 minutes.

Fried Sweet Plantains pictured with BBQ Style Tofu
and steamed green beans

Fried Sweet Plantains (Platanos Maduros)

A time-saving alternative to frying fresh plantains is baking frozen pre-fried plantains. I have used the Goya brand, which contains only plantains and soy oil.

Serves about 8

• 3 pounds (about 5) ripe plantains (black-skinned)
• 2 cups canola oil, plus more as needed

Peel plantains and slice them on the bias 1/2 inch thick. Heat oil in a large skillet or deep fryer. Fry plantains about 4 minutes on each side, until golden brown all over. Drain on paper towels.

Rice Cooker Puerto Rican “Yellow” Brown Rice (Arroz con Gandules)

Rice Cooker Puerto Rican “Yellow” Brown Rice
pictured with BBQ Style Tofu, Fried Sweet Plantains,
and steamed green beans

This is a Puerto Rican family recipe for arroz con gandules, "yellow rice and pigeon peas," using brown rice, adapted for the rice cooker. Recipe contributed by Maria Flores.

Serves 6 generously

• Olive oil
• 1 cup (8 ounces) tomato sauce
• 1 (15 ounce) can gandules (pigeon peas) including liquid
• 1/4 cup recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 1/4 cup sliced green olives with pimento
• 1 1/2 teaspoons salt
• 1 teaspoon taco seasoning
• 2 cups brown rice, rinsed
• Water to fill rice cooker up to the 1.2 liter mark, about 4 1/2 cups

Rub inside surfaces of rice cooker pan with olive oil. Coat bottom of pan with a thin layer of oil. Add all ingredients except rice and water. Cover rice cooker, set “cook”, bring to boiling (takes about 5 minutes), and boil for 5 minutes.

Add rice to cooker. Add water up to the 1.2 liter mark (or use water-level instructions for your rice cooker). Stir. Set to “cook”. Also set a timer counting forward. After about 40 minutes the cooker will automatically switch to “warm”. Using a large wide serving spoon, turn large sections of rice top-to-bottom. Turn only once, and do not stir. Set to “cook” again. When cooker again automatically switches to “warm” (a few minutes) check a few grains of rice for tenderness. If tough, add a little water and continue cooking until tender.

When done, remove pan from cooker base and place on stove.

Recaito (Puerto Rican Sofrito)

Recipe contributed by Maria Flores

Makes 6 cups

• 1/4 cup white vinegar
• 1/4 to 1/2 cup canola, grapeseed or corn oil
• 1 large sweet onion (or 1 yellow and 1 small red), coarsely chopped
• 1 head garlic (12 cloves), peeled
• 1 red bell pepper, seeded and coarsely sliced
• 1 green bell pepper, seeded and coarsely sliced, plus more as needed
• 1 cubanelle pepper (or green bell pepper), seeded and coarsely sliced
• 1 bunch cilantro (recao), washed

Combine vinegar, 1/4 cup oil, onion and garlic in blender; puree. Add peppers; puree. If needed, add oil by tablespoon up to 1/4 cup. Add cilantro; process until specks of greens are visible. Taste; if too sharp add additional green pepper. Store in an airtight container and refrigerate 3 to 4 days, or freeze up to 6 months.
Or, use Goya jar or frozen recaito.

Puerto Rican Rice & Black Beans (Vinegar)

Serves 6

• 2 tablespoons olive oil
• 1/2 onion, diced
• 1/4 cup diced bell pepper, optional
• 2 cloves garlic, minced
• 3 cups cooked black beans or 2 (15 ounce) cans black beans, drained and rinsed
• 1 teaspoon oregano
• 2 teaspoons taco seasoning
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 2 tablespoons white wine vinegar or cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Cooked rice, for serving

Heat oil in a saucepan over medium heat. Add onion, pepper and garlic; cook until tender, about 5 minutes.  Add remaining ingredients except rice. Bring to a boil, then simmer a few minutes to blend flavors. Serve over hot cooked rice.

Puerto Rican Rice & Beans (Tomato)

Puerto Rican Rice & Beans pictured with
Pan-Fried Tofu, Fried Sweet Plantains, and mixed veggies

Recipe contributed by Maria Flores

Serves 6

• 3 cups cooked black beans, red kidney beans or pink beans or 2 (15 ounce) cans beans including liquid
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 8 ounces (1 cup) tomato sauce
• 1 1/2 teaspoons taco seasoning
• 1 medium potato, diced, optional
• 1 tablespoon cornstarch & 1 tablespoon water, optional
• Cooked rice 

In a saucepan over medium heat combine beans, recaito, tomato sauce, seasoning and potato, if using. Cover and heat to boiling, then simmer until potato is tender and flavors are blended, about 15 minutes. If the sauce has thickened too much, add water. If it’s too thin, stir a smooth mixture of cornstarch & water into simmering sauce until thickened. Serve over hot cooked rice.

Guacamole

Avocados can be very deceptive. Ripe ones can pass all the freshness tests and still have rotten spots. Or, gorgeous underripe avocados can develop rot as they ripen. So here's my solution: after halving, pitting, and removing all the rot, press the flesh into a measuring cup. According to the total volume of mashed avocado, add remaining ingredients in proportion. Mix well, then cover surface with a film of plastic wrap to prevent browning from oxidation. Refrigerate until ready to serve.

Serves 2 to 3	Serves 4 to 6	Serves 8 to 12
1 1/4 to 1 1/2 cups (2 avocados)	2 1/2 to 3 cups flesh (4 avocados)	5 to 6 cups flesh (8 avocados)	Ripe avocados, preferably Hass
1/4 cup	1/2 cup	1 cup	Minced sweet or red onion
1/2 jalapeno or 1/4 serrano chili	1 jalapeno or 1/2 serrano chili	2 jalapeno or 1 serrano chili	Jalapeno or serrano chili, stems and seeds removed, finely minced
1 tablespoon lemon juice (1/2 small lemon) OR 2 tablespoons lime juice (1 small lime)	2 tablespoons lemon juice (1 small lemon) OR 1/4 cup lime juice (2 small limes)	1/4 cup lemon juice (1 large lemon) OR 1/2 cup lime juice (2 large limes)	Freshly squeezed lemon or lime juice
1 1/2 teaspoons fresh or 1/2 teaspoon dried	1 tablespoon fresh or 1 teaspoon dried	2 tablespoons fresh or 2 teaspoons dried	Chopped fresh cilantro or dried cilantro, optional
3/4 teaspoon	1 1/2 teaspoons	1 tablespoon	Kosher salt, or to taste

Serve with tortilla chips if you like, but my family doesn't miss them when I serve guacamole with carrot sticks, celery sticks, steak-size sliced mushrooms, zucchini rounds, snow peas, broccoli florets, cauliflower florets, or grape tomatoes.

Taco Seasoning

Homemade Sa-son, Sazón, Southwest Seasoning, etc.

Makes 1 1/4 cup

• 6 tablespoons paprika
• 2 tablespoons coriander
• 3 tablespoons + 1/4 teaspoon granulated garlic
• 2 tablespoons + 2 teaspoons dried oregano
• 2 tablespoons salt
• 1 tablespoon + 2 1/4 teaspoons ground cumin
• 2 teaspoons black pepper
• 2 3/4 teaspoons cayenne pepper
• 3/4 teaspoon granulated onion

Chili Powder

DIY chili powder is so easy to make, and store-bought seasoning mixes are such a waste of money and cabinet space. I find chili powder to be a redundant seasoning mix. In so many recipes that call for it, the same spices are listed separately as well. So when I'm tweaking a "keeper" recipe I tweak the chili powder right out of it by doing a little ratio math. Not everybody is going to do that, so here's the recipe so you can mix up a batch and refill the old store-bought jar.

Makes 5 tablespoons

• 2 tablespoons paprika
• 2 teaspoons oregano
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons granulated garlic
• 3/4 teaspoon cayenne
• 3/4 teaspoon granulated onion