All Vegan: Arroz con Gandules, Tostones and Passion Fruit Flan

LIVE in Los Angeles, California where Jane’s extended relatives Bertha & Gabriel Vando have fled Puerto Rico in the wake of Hurricane Maria and are veganizing several delicious, traditional Puerto Rican dishes! Join Jane Velez-Mitchell at her #LunchBreakLIVE party! #JaneUnChained

Arroz con gandules (Rice with Pigeon Peas)

INGREDIENTS

  • 2 cups rice, uncooked
  • 2 cups vegetable stock
  • 1 can (Goya Pigeon Peas)
  • 1/2 onion, diced
  • 1 cooking tomato, diced
  • 1 green pepper, diced
  • 4 T olive oil
  • cilantro
  • 2 T tomato paste
  • Pimento or red pepper

DIRECTIONS

  1. Pour 4 T of oil in cauldron (Dutch oven)
  2. Add diced green peppers, tomato and onion and cook until caramelized
  3. Stir in the tomato paste
  4. Pour in vegetable stock & pigeon peas, bring to a boil
  5. Add the uncooked rice
  6. Add salt, oregano to taste
  7. Stir, cover and lower temperature
  8. Let cook for 30 minutes or until rice is tender
  9. Decorate with chopped red peppers or pimentos

Tostones aka Green Plantains (same instructions to cook Platanos Maduros or Sweet/Ripe Plantains)

INGREDIENTS

  • 2 green plantains
  • 1/2 cup oil (vegetable or olive oil)
  • Salt to taste

DIRECTIONS

  1. Peel plantains and cut diagonally
  2. Press to flatten
  3. Heat oil in pan
  4. Place plantains in hot oil
  5. Fry and turn until golden brown on both sides
  6. Remove and press with cloth to remove excess oil
  7. Serve with salt

Caramelized Plantain Dessert

INGREDIENTS

  • 2 very ripe/yellow plantains, peeled and cubed
  • 2 T vegetable or olive oil
  • 1/2 c brown sugar
  • 1/4 c rum or red wine

DIRECTIONS

  1. Heat oil in a sauté pan
  2. Place cubed plantains into hot oil and sauté until brown
  3. Add brown sugar and rum or red wine
  4. Heat until it caramelizes and serve hot

Passion Fruit Flan

INGREDIENTS

  • 2 cups of almond milk
  • 1 cup of passion fruit juice
  • 4 T of brown sugar
  • 1 tsp salt
  • 5 T of corn starch
  • 1 tsp of vanilla

DIRECTIONS

  1. Mix all the ingredients in a medium sized pot
  2. Stir well and cook on low-medium heat until it thickens
  3. Pour into small cups and cool in fridge
  4. Sprinkle with cinnamon and serve.

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Goya Brand Green Pigeon Peas

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Arroz con Gandules

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Platanos Maduros (Sweet/Ripe Yellow Plantains) and Tostones (Green Plantains) 

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Sweet/Ripe (Yellow) Plantains or Platanos [Raw]

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Sweet/Ripe (Yellow) Plantains 

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Passion Fruit Flan

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