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✨𝘝𝘦𝘨𝘢𝘯 𝘗𝘶𝘦𝘳𝘵𝘰 𝘙𝘪𝘤𝘢𝘯 𝘔𝘰𝘧𝘰𝘯𝘨𝘰✨

For the plantain connoisseur in your life…

“Puerto Ricans have been living in New York City since the middle of the 19th century, but it was the Great Migration of the 1940's that firmly rooted Puerto Ricans into the core cultural composition of New York City. There are few foods more iconic in Puerto Rican cuisine than mofongo. Typically made of fried green plantains mashed in a pilón (a wooden mortar and pestle) with broth, chicharrónes (pork cracklings), garlic, and oil.”

The history and development of Puerto Rican cuisine begins with the Taíno Indians, the natives Columbus found at discovery. Some Taíno foods still used today include yuca, peppers, and corn. Taínos invented the barbacoa and used a pilón to mash their ingredients and paints.
The Spaniards brought a variety of new ingredients including, olives, garlic, bacalao, and cilantro. The various culinary specialties of the Iberian peninsula also had an important role in the development of the Puerto Rican food.

My favorite thing about this dish is how it highlights the large importance of how African traditions shape the foods we love, unfortunate as the circumstance is that lead us here, the truth and fact of the matter cannot be erased. Our culture and our kitchens are heavily influenced, whether the world at large around us cares to admit it or not.

𝗥𝗲𝗰𝗶𝗽𝗲:

4 plantains, green NOT yellow
3 tablespoons extra virgin olive oil
1 teaspoon mixed in equal parts salt, paprika, black pepper, oregano, cumin, onion powder, garlic powder, and chili powder
2 garlic cloves, minced

Air Fry/bake or fry Plantains and mash until chunky (not a paste) And mix with the seasoning. It’s that simple. I add fresh lime juice and vegan ceviche (recipe on my feed) but any vegan or vegetarian protein can be added to your own taste.

You can add the ceviche to a stew with the following for that extra sauce and flair.

1 teaspoon extra virgin olive oil
½ large green bell pepper, coarsely chopped
¾ large onion, coarsely chopped
1 (14.5-ounce) can fire roasted tomatoes, with juice
½ cup tomato sauce
Pinch sea salt
2tsp Smoked paprika

Buen Provecho 💋 taken in Brooklyn, New York by @puerto.vegan

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16

5 years ago

It’s no secret that I have a strong affinity for holding to our roots and culture.

Using Veganism to bridge so many of the flavors of my own mixed heritage has been a passion of mine since I first changed my diet.

With conversations on “white Veganism” and the dangers and fear of erasure within a community that was born of Caribbean, African and mindful practices surrounding food and “sustainability”, I have made it a mission of mine to keep note of the history of so many foods world wide as I cook through so many of my favorite cook books.

A change in mindset, health and diet has actually forced me to learn more, open my mind more and embrace more flavors and ideas from cultures and communities I was familiar with (and some that I continue to learn more about each day.)

I grew up eating Mofongo that was not vegan. I remember helping my father fry 𝘵𝘰𝘤𝘪𝘯𝘰 until hot and crispy while using a hand crank to grind it into crispy fried tostones that we snacked on with fresh garlic 𝘮𝘰𝘫𝘰.

It’s important to me to remember those roots when navigating my own Vegan diet and lifestyle. They are part of my history and my fathers history. One does not erase the other - it simply does not need to.

#foodblogger #foodporn #food #foodie #foodphotography #foodstagram #instafood #foodlover #yummy #delicious #foodgasm #foodies #homemade #instagood #vegansoulfood #foodiesofinstagram #foodblog #foodpics #tasty #dinner #love #puertovegan #cooking #lunch #hispanicheritagemonth #instagram #breakfast #foodlovers #foods #mofongo taken in Brooklyn, New York by @puerto.vegan

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3

5 years ago

Kicking off Hispanic Heritage month with Vegan Puerto Rican Mofongo.

This variation rivals Puerto Rico’s Mofongo con Camarones or Mofongo con Sopa de Mariscos.

After mashing plantains it is mixed with flavorful seasoning and mixed with my vegan ceviche which always pairs perfectly with plantain.

According to historian and author Cruz Miguel Ortíz Cuadra, mofongo comes from the Angolan technique of mashing large amounts of starchy foods, then adding liquid and fat to soften the mixture. (Slaves from Angola and other parts of Africa were brought to Puerto Rico in the 1500s and with that came the birth of the Caribbean melting pot cuisine of Puerto Rico.)

A predecessor of mofongo came from West and Central Africa, and was brought to Puerto Rico with the slave trade, according to Gozamos. The main ingredient is the green plantain. Stuffed mofongo, called mofongo relleno, can include chicken, beef, shrimp, or vegetables, among other options.

#foodblogger #foodporn #food #foodie #foodphotography #foodstagram #instafood #foodlover #yummy #delicious #foodgasm #foodies #homemade #instagood #healthyfood #foodiesofinstagram #foodblog #foodpics #tasty #dinner #love #vegansofinstagram #cooking #lunch #veganrecipes #instagram #breakfast #hispanicheritagemonth #foods #puerto.vegan taken in Brooklyn, New York by @puerto.vegan

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5 years ago

✨𝑽𝒆𝒈𝒂𝒏 𝑲𝒆𝒚 𝑳𝒊𝒎𝒆 𝒂𝒏𝒅 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒉𝒆𝒆𝒛𝒆 𝑻𝒂𝒓𝒕

𝑪𝒓𝒖𝒔𝒕 𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:

1 1/2 cups vegan graham cracker crumbs*
5 tablespoons melted coconut oil, *or vegan butter
1/4 cup granulated sugar
3 Tbsp Lime Zest
1 Tbsp Lime Juice
1/4c gluten free or AP flour
3 Tbsp Basil Simple Syrup
(Made by boiling a 1:1 ratio of water and sugar mixed with fresh Basil)

𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔 𝒇𝒐𝒓 𝒕𝒉𝒆 𝒄𝒓𝒖𝒔𝒕:

Preheat your oven to 350 degrees F. Wrap a 9 inch springform or tart pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

I pre-bake my crust after freezing it for about 15 minutes. When it is almost done baking I add my cheeze tart filling and complete baking for about 35 minutes or until set but with movement. (It will still jiggle a bit while it’s warm. Don’t over cook it!)

Buen Provecho💋

#keylimepie #keylime #dessert #tart #food #foodporn #lime #delicious #desserts #foodie #baking #keywest #homemade #bakery #yummy #dessertsofinstagram #raspberries🍇 #sweettooth #foodstagram #craftbeer #instafood #basil #foodphotography #keylimes #meringue #vegansofinstagram #cheesecake #bakedgoods #florida #vegan by @puerto.vegan

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25

5 years ago

I’ve been on a Basil kick the last two weeks. It’s amazing what the mind can do with the smallest bit of information.
Remembering my love for Basil and it’s versatility had me making Basil simple syrup and infusing anything I could work with in that way from sweet to savory.

This baking session was unplanned and on the fly.

The crust on this is simple.
Graham crackers, Lime zest, dried Basil (that I candied and dried from fresh) and vegan butter - much like a traditional tart. The filling just a tiny bit more complex using two different kinds of vegan cream cheese, @violife_foods and @miyokoscreamery @bobsredmill egg replacer, Lime zest, my Basil simple syrup, vegan sugar and of course corn starch as a stabilizer.

The end result? Something I think I will stick with and definitely make again.

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔: 32 ounces (4 8-ounce packages) vegan cream cheese, *I used 2 containers of VioLife Classic and 2 containers of Miyokos classic   1 1/4 cups vegan sugar
(Optional 1/4c Basil simple syrup)  4 tablespoons Cornstarch  2 teaspoons pure vanilla extract  3 tablespoons lime juice, from about 2 large limes plus the zest of both

𝑫𝒊𝒓𝒆𝒄𝒕𝒊𝒐𝒏𝒔:
In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute. 
add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed. 
Once it's completely smooth, pour into prepared pan over the crust (I prebaked mine and then topped it with Basil simple syrup) and spread evenly.

Optional:
Top with fresh raspberries and raspberry jam
I went one step further with a vegan meringue (Aquafaba and a how to in my reels)

#keylimepie #keylime #dessert #tart #food #foodporn #lime #delicious #desserts #foodie #baking #keywest #homemade #bakery #yummy #dessertsofinstagram #raspberries🍇 #sweettooth #foodstagram #craftbeer #instafood #basil #foodphotography #keylimes #meringue #vegansofinstagram #cheesecake #bakedgoods #florida #vegan taken in Brooklyn, New York by @puerto.vegan

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11

5 years ago

Is this a tart, is it a cheese cake? Is it closer to a key lime pie?

I’ve learned that many things can be true at once. Something I think we all miss sometimes in our hope for ultimate truth without any grey areas.

I’m not sure I’m welcoming grey areas in my life obviously there is discomfort in that, that I’m still very much working through but I AM able to find some comfort in seeing that the grey (and or unknown) can beautiful in its own right. Not everything can be black and white.

#keylimepie #keylime #dessert #tart #food #foodporn #lime #delicious #desserts #foodie #baking #keywest #homemade #bakery #yummy #dessertsofinstagram #raspberries🍇 #sweettooth #foodstagram #craftbeer #instafood #basil #foodphotography #keylimes #meringue #vegansofinstagram #cheesecake #bakedgoods #florida #vegan taken in Brooklyn, New York by @puerto.vegan

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5

5 years ago

𝘞𝘦 𝘦𝘹𝘪𝘴𝘵 𝘪𝘯 𝘮𝘰𝘮𝘦𝘯𝘵𝘴 𝘢𝘯𝘥 𝘯𝘰𝘵𝘩𝘪𝘯𝘨 𝘮𝘰𝘳𝘦...

Sensitive yes, in control? Not always but continually working on it 😩

I’m an imperfect human. I’ve sometimes let my emotions get the better of me and then feel trapped and enslaved to them.
I’m trying to find the balance these days of 𝘩𝘦𝘢𝘭𝘪𝘯𝘨 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘧𝘦𝘦𝘭𝘪𝘯𝘨 and knowing when it’s okay to allow welcome distractions.

I can be an extremist...

Sometimes I become engulfed by an emotion (enter kitchen creativity for meditative flow) but if I’m not mindful I can miss the moment when I need to be practicing and welcoming the distraction.
Usually well before becoming emotionally engulfed...

If the internal work that I previously discussed gets evaded, to focus on the external as a distraction we actually become more self focused and selfish because we have to balance the fires that emerge from not tending to our homes.

I’ve seen those fires within myself in turn take the focus away from everything and everyone outside of me. That in and of itself is painful as an empath. Now I’m holding my emotions, my fires and my pain and holding the pain of losing my emotional intelligence that enjoys creating space for someone else.

I’ve felt the pain that emerges in a person from this action and then I begin to feel pain myself because I caused someone I like or care about pain ♻️

It’s clichè but the adage of securing ones own oxygen mask to help others on a crashing and burning plane rings true.

Where is the balance though? Enter extremism. I’ve found myself sometimes stoic and cold which is the beauty of being a human capable of turning off my emotions and numbing. That was not successful. When I finally allowed myself to feel I felt everything. I felt the time that had passed and felt the opportunities for friendship and love that I’d missed out on.

These days I’m teetering on the edge of I care so much and I don’t give a 🤫

Much like a soufflé or a cheesecake... sometimes things need a minute and they take care of themselves but there has to be the right balance and right amount of care. There is a perfect dose.

If I’ve mastered those... I’ll come to master myself. taken in Brooklyn, New York by @puerto.vegan

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5 years ago

𝘢𝘯𝘥 𝘸𝘩𝘦𝘳𝘦 𝘪𝘴 𝘵𝘩𝘢𝘵?

My life has been turned upside down in the last few years. I went from being a wife, loving and devoted, in silent pain 𝘴𝘵𝘪𝘭𝘭 focused on the external and never internal.

I went from being a Managing Director focusing on the external, yet again and never internal.

I’ve worked in Finance and yet again focused on the external and not the internal.

Something I’ve always been very skilled at is organizing the world around me. I have been able to see chaos and pinpoint the origin of it, provided it was outside of me.

Fast forward -> in the throes of healing and isolation and true mind numbing ego destruction, I’ve felt homeless. What was the culprit? The unattended chaos 𝘪𝘯𝘴𝘪𝘥𝘦 of me.

This says a lot because at one point I was in fact actually and physically homeless.

I have now felt the effects of feeling both physically and emotionally hopeless and homeless and the worst pain for me has been of the emotional variety.

What is seen in my process of cooking, creating and beautifying a meal, is the process of creating a home.

I create a home in comfort and in stillness and with the kind of precision that sometimes feels like torture.

Perfection is the enemy of the good and it has made me feel like I was watching the walls crumble around me in my home, countless times when, come to think of it I was simply under construction.

If our bodies are our homes, our temples to beautify and enjoy in this temporary and finite time we are in this place, then I’m sure it’s evident why food, the nutritious and healing kind, of any variety would appeal to me then.

Food for the soul, food for thought, food for true sustenance. I know this and yet I have very often felt like I was not satiated at all. That is because I was always focused on the external and not the internal.

I was not doing that very important work within the walls of my own home.

Take the time to feed yourself. Be it in what you’re feeding your mind, your soul or very importantly your body. I’ve learned that the world demands our distraction and we have nothing but to gain from turning inward and feasting when we have been for so long starving. taken in Brooklyn, New York by @puerto.vegan

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11

5 years ago

𝘍𝘳𝘪𝘥𝘢𝘺 𝘍𝘰𝘰𝘥 𝘧𝘰𝘳 𝘛𝘩𝘰𝘶𝘨𝘩𝘵...

While we are ultimately responsible for our own happiness, there is something to be said about becoming so hardened that we are unable to be moved. Are we protected, at peace and "safer"? Perhaps, but at what cost?

I’ve written about vulnerability and how, unfortunately, I’ve mostly called upon my own, in internal emergency— as a lifeline and as a last ditch hope for myself, yes, but also as a way to surrender. An “𝘪𝘵'𝘴 𝘰𝘶𝘵 𝘰𝘧 𝘮𝘺 𝘩𝘢𝘯𝘥𝘴” way of coping - in a way, to bring about peace after bearing my sensitivity.

In my life I can look back and see how I’ve often tried to suppress my very “sensitive” nature.

The word itself, 𝙎𝙚𝙣𝙨𝙞𝙩𝙞𝙫𝙚 , has been weaponized time and time again by those meant to love, meant to protect, meant to allow us to simply exist.

When existing 𝙖𝙨 𝙄 𝙖𝙢 with emotion and sensitivity affected and activated anyone around me, I instinctively made it my responsibility to quell their discomfort, now left to carry the burden of my own sensitivity and the reaction thereof to it.

At the end of the day, no one is responsible for the next. I embrace this. I am not responsible for the feeling that arises in someone else when I set a boundary and respectively, neither is anyone else responsible for the reaction that arises within myself when I feel the twinge, that is my sensitivity, prompting my awareness of an emotion.

And in order for me to learn to set boundaries I must practice respecting them continually. Knowing this I’m trying my best to find a way to balance that while respecting myself and my own internal emotional processes. Emotional regulation is not for the faint of heart 🥴

It takes practice, resilience, fortitude and 𝙎𝙏𝙍𝙀𝙉𝙂𝙏𝙃 of character, amongst the kind of strength that the world often fails to realize exists in the most sensitive of creation.

That’s my peace today. In accepting my sensitivity and that it also bears my 𝙎𝙩𝙧𝙚𝙣𝙜𝙩𝙝 in embracing and articulating it.

Much like baking/working with sensitive pastry and dough, I can only become better with practice and most of all the very same patience that the kitchen has taught me. taken in Brooklyn, New York by @puerto.vegan

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5 years ago

✨🍓𝘝𝘦𝘨𝘢𝘯 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑭𝒖𝒏𝒏𝒆𝒍 𝑪𝒂𝒌𝒆 𝑪𝒓𝒆𝒂𝒎 𝑩𝒂𝒓𝒔 — 🍓

Here is that recipe for all my intuitive chefs and eaters out there!

My favorite way to cook and be in the kitchen is intuitively feeling my way around flavors and ideas until whatever I am working on reaches my liking.

What I love about these non dairy and vegan cream bars using my favorite coconut yogurt by @cocojune_organic is how textured they came out and they were so fun to make!

You can use any kind of mold for these but I found the silicone molds were easy to work with and also added a few layers of texture just from the shape.

Ingredients:
1/2 container 8oz @cocojune_organic yogurt
@lotusbiscoffus cookie butter - first of all 🤤
Vegan Graham crackers crushed
Raspberry/ strawberry Jam (your preference)
1/2 can 8oz Lite or full fat Coconut milk
1/2 cup @pomwonderful Pomegranate juice
1 lime
🍎 Juice
1 tsp Cinnamon
1 Tbsp Maple syrup
1 Tbsp Monk fruit sweetener or agave
Freeze dried strawberries
Fresh Strawberries
Hemp hearts

Directions:
Add your coconut yogurt to a bowl
And sweeten to your preference
(you don’t want it too tangy or too sweet because the sweetness will come from the other additions)

Mix @pomwonderful pomegranate juice with 1 can coconut milk and stir to combine
(I used 1/2C to about half a can of coconut Milk so a 1:1 ratio)
To your molds sprinkle hemp hearts and layer fresh strawberry slices
Spoon two tsp jam, 1 tsp of biscoff cookie butter, and 1 tsp crushed graham crackers mixed with cinnamon into the molds
Spoon 1-2 Tbsp of your yogurt mixture across the middle of your mold so that there appears to be two sections on the top and bottom divided
Pour your coconut and pomegranate juice mixture into the two sections
Top the completed molds with freeze dried strawberry slices and hemp hearts and more graham crumbs
After they are frozen solid remove them from the molds
Dip the top of the frozen bars into @martinellisco apple juice and roll into freeze dried strawberry powder and hemp hearts and graham crumbs (I blitzed some in the blender for a few seconds - (don’t inhale this like I did 😒😹)

Squeeze a bit of lime juice on top and serve!! taken in Brooklyn, New York by @puerto.vegan

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5 years ago

𝘍𝘰𝘰𝘥 𝘧𝘰𝘳 𝘵𝘩𝘰𝘶𝘨𝘩𝘵 𝘵𝘩𝘪𝘴 𝘔𝘰𝘯𝘥𝘢𝘺 𝘰𝘯 𝘧𝘦𝘦𝘭𝘪𝘯𝘨 𝘢𝘯𝘥 𝘤𝘳𝘦𝘢𝘵𝘪𝘯𝘨 𝘪𝘯𝘵𝘶𝘪𝘵𝘪𝘷𝘦𝘭𝘺...

I’m someone that tries to move through my existence intentionally without numbing without masking without evading.

I’m sure I’m not the only one but any day where there is lots of stimulation leaves me one of two ways, hyper stimulated with difficulty turning that off or left on empty grasping at straws trying to put a face and name to the many emotions I’m feeling.

This is where moving through a kitchen, an empty notebook, an empty canvas in truth a simple space for play time - makes me come alive.

The awareness of these things is simultaneously a blessing and a curse. It used to make me feel like 𝘵𝘰𝘰 𝘮𝘶𝘤𝘩 but I’ve learned to make space to breath into and settle into my body in those moments. Realizing I am not 𝘵𝘰𝘰 𝘮𝘶𝘤𝘩 but just the right amount.

Choosing interactions with humans that also thrive on communication and awareness is helping me to step into a new place of understanding.

Once upon a time I wondered how people were able to be so understanding of their environments without over thinking, I envied the ability to be so light and free flowing through life trying to figure out the differences that made these individuals capable of relaxing into circumstance. I’ve come to put my finger on the fact and truth that - we cannot make space for life and others if we never made space for ourselves.

If I can offer anything to you today it would be a sign to make space for yourself this week and find time to play and relax into your environment.

To start - I’d head to the kitchen but that’s just me 😉

Buen Provecho 💋

#blogher #writersofinstagram #art #picoftheday #blogpost #cptsd #selfhelp
#foodforthought #nomnom #selflove #foodie #instagram #instagood #vegan #photography #foodporn #healthyfood #awareness #recipes #sweettooth #blogging #foodblogger #beauty #photooftheday #life #strawberries #foodphotography #food #bloggers #instadaily taken in Brooklyn, New York by @puerto.vegan

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5 years ago

A brief history of Poke in Hawaii ...

“It's believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, it was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. ... The naming of poke coincided with ahi tuna becoming more readily available.”

Listen, not every meal I eat on my own time is aesthetic. I try to balance it all here. When I’m learning that’s when I step out of the box to try and make something that would typically seem unreasonable or even inaccessible to me and my hope is to show others that if my tiny Brooklyn kitchen can produce what it does with time effort and interest of course, then anyone can.

One of my favorite things about foodie culture is the way what seems counterintuitive to some is second nature to other parts of the world.

When I hit a creative rut, I push myself in the bounds of my creativity, what’s possible?, what am I capable of?

When I became a plant based eater and subsequently a vegan I was afraid I wouldn’t be able to bridge my culinary passion to my new lifestyle and in truth it has bridged more of my passions into one than ever before.

My love of learning, my love of styling in artistic ways plus my curiosity have created an aesthetic playground for me, I know it can do the same for others.

I’m passionate because I’m using all of my senses and paying attention to more than just taste and flavor but sounds and texture and color and ambiance. If you were to ask me to separate my interests at this point I wouldn’t know how. It’s all intertwined and so I don’t think my Veganism deprives me or separates me from culture in many ways it’s connected me to it more!

How many people know why they eat what they eat besides “we’ve always done it this way”?
I’m a why gal. I can’t process without the why in anything it used to hinder me but now it pushes me. I’ve been my biggest critic and my biggest bully and so truly I know when I say if I can do it, anyone can - I really mean that. taken in Brooklyn, New York by @puerto.vegan

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5 years ago