Puerto Rican

San Juan Vegan Eats with Asian Flavors

February 9, 2014 by Raul Colon

When I find a place that has Vegan options in Puerto Rico I feel need to share it with you so you can help me spread the word.

I shared on my personal blog part of the awesome experience I had a few days ago during a business lunch at SOGO Asian Bistro in San Juan.

The next day I took my family for lunch and here is a quick review of the delicious and well prepared meal we enjoyed.

My company eating at SOGO. — Lucy and Daniela ready to try SOGO.

Fast Service with a Smile

We got there during the lunch hour rush which seemed pretty packed. As the patrons left to get back to their duties, we sat and enjoyed the rest of our meal.

That said if you want a good meal at a great value and don’t have more than an hour for a lunch break, the food is served in a very timely manner.

Kahoo Yu - Owner of Sogo — Kahoo Yu, Owner, always smiling.

Vegan Asian Appetizers

We started our meal when the owner Kahoo, (a good friend of mine) recommended ordering sautéed vegetables as a side and some spring rolls. They were both great options.

We also started off with some Jasmine tea to set a relaxing tone to our lunch.

Vegan Options in San Juan, Puerto Rico — Vegetable Spring Rolls

Vegan Appetizer - Veggies — Mix of Sautéed Vegetables

Vegan Asian Entrees

When I visit a restaurant with Vegan options, I usually ask for as many vegan food items as I can fit in my stomach (I hope my personal trainer is not reading this).

I ordered a bento box which included the following:

Salad with Ginger Dressing
Fried Vegetable Rice
Sautéed Vegetables
Veggie Sushi Roll

Part of my Huge Bento Box — Vegan Bento Box

For my daughter (and me) I ordered fried tofu with black mushrooms and Lucy ordered a few sushi vegetable rolls that where all delicious.

Fried Tofu, Black Mushrooms and Vegetables

Vegan Dessert

After our entrees, we had dessert which were Lychee Fruit in a cute martini glass.

Overall the meal was great and very tasty; something difficult for many regular restaurants when they prepare vegan options.

I am so thankful for Kahoo and how he went the extra mile to cater to our lifestyle, the attention to detail he paid to Daniela, so we could have one of the best meals in a long time.

If you are near San Juan and you’re seeking some vegan eats with an Asian, twist feel free to stop by SOGO Asian Bistro.

More About SOGO Asian Bistro

SOGO Asian Bistro

Centro Comercial San Francisco
San Juan, Puerto Rico

(787) 766-0111

On Yelp
Directions to SOGO on Google Maps

A Vegan Alcapurria in Piñones

September 8, 2012 by Raul Colon

It had been at least 7 years probably since my last experience with an alcapurria. Out of the many fritters that are created this one is my least favorite. I guess that most of the ones I had tasted in the past where either overcooked or had the disclaimer of a heart attack written all over it.

For those of you not familiar with an Alcapurria it’s a fritter made of:

“An alcapurria is made from a doughy mixture of mashed tubers and root vegetables that grow on the island. The dough surrounds a center of heavily seasoned filling. Cooks spoon the filling into the center, roll the alcapurria into a distinctive peg shape and deep fry it for several minutes.”

Since I stopped eating meat I have not been able to eat some of the typical Puerto Rican treats. When I find a variation of a Puerto Rican treat that is vegan I feel obligated to try it out.

Our friends Itegue and Martin who are organic farmers and also owners of Jugos Creazion started an O rganic Market in Piñones which is every last Sunday of the month.

On a one occasion they mentioned that they would have vegan alcapurrias at the market and sadly I arrived when they where all gone. On another visit to the organic market Itegue mentioned they had a dozen alcapurrias for sale and ready to be cooked. I could not resist the temptation in trying this treat I had not eaten in years. I took Itegue up on the offer and carried the box of vegan alcapurrias to the car with a big smile.

Since I don’t cook, Lucy my loyal partner in many things, made sure she cooked them. She decided to fry them and although she says she did not do a good job frying (we don’t fry much at home) I really thought those vegan alcapurrias where delicious. On our last visit to the Mercado Organico of Piñones at the COPI we where able to try the Alcapurrias made by Martin’s Dad Mr. Castro and getting the completely finished product.

For some reason these alcapurrias where much tastier and better to enjoy than the versions I had tried years before which where probably fried in lard and a mystery of other ingredients that accumulated in the frying oil.

My first experiences with a vegan alcapurria left me with the need to have one every once in a while. Itegue also mentioned that we could even bake them to make them even healthier than the fried option provided that the outer dough is prepared for baking.

When it comes to Puerto Rican treats I have to say out of the vegan versions I have tried, the Alcapurria definitely took first place.

As I wait till my next encounter with an alcapurria I wonder what other Vegan version of a Puerto Rican meal or treat can we make or try?

Any suggestions?

So you can get to know Itegue a bit better here is her performing with the Equal Rights Band at the Organic Market in Piñones. Great healthy options, beautiful people, and some pretty awesome entertainment for the family to enjoy.

Grosellas Puerto Rican Gooseberries

April 8, 2012 by Lucymfel

Yesterday we had the pleasure of being invited to the home, office, and workspace of @TropicalBloom . Owners and Environmental Biologists Jennifer and Osvaldo, opened up their home and land for us to relax and enjoy.

We walked with Osvaldo who showed us around the workspace where they cultivate the bromeliads, house fish, turtles, guinea pigs, and eleven rescue dogs who are part of their family.

Our daughter enjoyed all the plants and animals she got see, especially the cats (one of her words for all four legged animals including JuanGa.)

Exif_JPEG_PICTURE — Bromeliads growing in Añasco, Puerto Rico Tropical Bloom

Grosellas

Jennifer had mentioned that she was going to make us some Grosellas and I had no clue what she was talking about.

Before their clients left with their new bromeliads, Osvaldo and Raul went Grosella or what you would call Gooseberry, picking. They grow on a tree in bunches almost like grapes and the tree was packed with them.

I had never eaten a gooseberry but have seen a variation of the gooseberry that is yellow or orange on one of the cooking channels. I ate one raw and it almost tasted like a green pepper.

Jennifer said they are packed with Vitamin C and are usually cooked in water and sugar as a treat. That evening she made some with brown sugar and water. Put them in the fridge and let them cool a bit. What you get is a semi-sweet tart fruit.

Cooking Grosellas

We packed up some breadfruit, bananas, and gooseberries for the ride home. This morning I decided that I was going to make my gooseberries with a little bit more flavor. I added some cinnamon, vanilla extract, brown sugar, confectioner’s sugar, and some freshly squeezed orange juice and added this to the water.

I let it cook and waited until the gooseberries took on a brownish color and had separated. I also tasted them to see if they were soft.

I put them in the fridge and since the gooseberry soaks up the flavors added in the water, you get a semi-sweet tart, cinnamon tasting treat. I didn’t measure anything; I just added and tasted. But if you want to have a recipe to follow, here is one that I found this morning on a site called @VeganInTheSun .

Thanks @TropicalBloom!

Thanks to Jennifer and Osvaldo for teaching me something new about the fruits and vegetables that grow in Puerto Rico. If you would like to visit Jennifer and Osvaldo’s shop in Añasco, Puerto Rico, write to them here , you can find them on Twitter @TropicalBloom and on Facebook .

Have you ever had Grosellas or Gooseberries?

What did you think of the taste and how did you use them in your cooking?

Thanks to Raul @rj_c for taking the pictures.

Why are you eating pegao?

February 21, 2012 by Lucymfel

I have recently been following many groups on Gplus and Facebook that are geared towards veganism because Raul is vegan. I follow these groups because I want to be able to cook good food and a variety of recipes for him. I have also been following Dr. Greene’s WhiteOut page where they will ask a question several times a day and one particular question was about rice. Someone mentioned black rice and I was curious to learn about this particular grain of rice.

In the group Raising a Vegan Child, they posted information about the six foods that have fueled development. Rice was one of them and I mentioned that I would love to cook black rice. So they posted information about the benefits of black rice and I was on a mission to purchase some.

In search of Black Rice

As a child, my mother only cooked white rice. She colored it yellow or left it white. The only other time white rice took on another color was when she made calamari and it turned black. Sometimes my rice would be red with all the ketchup I would put on it.

On Sunday, we went to the local organic farmer’s market and then stopped at a health food store in San Juan, Puerto Rico. I started looking for black rice and in the Asian food section, there was black and red rice. The brand I bought and only one available at this store was called @LotusFoods. So I took a bag of each and decided that I was going to make some during the week.

IMAG1325 — @lotusfoods black and red rice

It looks like pegao

For those who don’t know what pegao is, it is the burnt rice at the bottom of the rice pot. Some people eat it and others throw it away. I used to eat it but it is really bad for your teeth. But most Puerto Rican’s will wait to eat the pegao and I remember many aunts and uncle eating this at family dinners.

Today I cooked the black rice according to the package and the grain is so black that it looked like pegao times ten! I did read on various recipes sites to make sure it was seasoned well. I added some kosher salt and curry with a touch of black pepper. I made black eyed peas, collards, mushrooms, and teriyaki flavored tofu.

My daughter only ate the black eyed peas, tofu, and I made asparagus for her. She couldn’t wait for the rice to be made. But since there is some left over, I will give her some to try tomorrow.

Verdict about Black Rice

I think with a bit more flavoring to the water or maybe sauteed onions or garlic, it might taste better than just salt and curry. But as I explore new grains and food, it is about trial and error. Don’t be discouraged by my bland outcome. Research some recipes and see how the people who are used to cooking black rice use it.

Have you made Black Rice or do you just stick with white rice?

What other rices have you tried at home?

Mofongo with Quorn Cutlets or Vegetables

August 8, 2011 by Lucymfel

Living in Puerto Rico on a day-to-day basis can be a culinary challenge if you are a vegetarian. Some of my family members like my father, think that cooking vegetarian means cooking without any flavor. A few years ago as I started to cook vegetarian meals, I decided I wanted to make more Puerto Rican inspired dishes with a vegetarian twist.

Mofongo is usually made by deep frying pieces of plantain, putting them in a large mortar and pistel with a pork rinds, garlic, salt, pepper, and bacon oil or olive oil. You mash the mixture until all pieces are combined.

IMAG0687 — Puerto Rican Pilon given to me by my Grandmother

Recipe

Since this is VegLatino, I of course decided to make an alternative to frying. I boiled the plantain which some would consider closer to making Domincan Mangu.

Here is my recipe for Mofongo with Quorn Cutlet Veggie Mojo. This recipe is for two people.

Ingredients:

One large White Onion in slices

1 small garlic clove. (Too much garlic in the mofongo might be a bit much so add to your taste)

2 Large plantains

1 8 oz can of tomato sauce

1 tablespoon of Sofrito (homemade is the best because store bought might contain animal by-product.)

Sea Salt and Pepper to taste

2 Quorn Cutlets or a bag of mixed of Vegetables. Basically any veggies you have in the refrigerator fresh or frozen.

Olive Oil

1/2 cup of Vegetable stock

Oregano

1 packet of Sazon (any brand w/w/out annatto coloring and free of animal by product)

Mofongo:

Peel the plantains, cut into pieces, and put them to boil in a quart-pot filled water. Add a pinch of sea salt. You will boil these until fork tender.

Once fork tender put them in a mortar, tupperware, or glassbowl. Add salt, pepper, olive oil and the ½ clove of garlic that you will mince. Start mashing the mixture incorporating olive oil and the vegetable stock as the plantain will soak up the liquids quickly. Don’t make this too mushy or it will look more like mashed potatoes. I usually take a measuring cup, fill it with mofongo, as it molds to the cup, flip it on to a plate, and tap it out. You can also buy individual small mortars, mash the mofongo individually, and fill with mojo.

Taste for more sea salt and pepper if needed. Serve with your veggie mojo!

Mojo or Red Sauce

Add olive oil to the pan on medium heat. Add sofrito and cook for about a minute. Add the onion slices and cook those until they become translucent. Add sea salt, pepper, oregano, and sazon packet. Add in the mixed veggies or the Quorn cutlets and sautee. Incorporate the tomato sauce and let it simmer. Check veggies or Quorn cutlets until they are fork tender.

You can serve the mojo on the side of your mofongo or mold out the mofongo and insert into the mofong0.

Vegetarian Creativity in the Pearl of the South

July 16, 2011 by Raul Colon

Last February I met a small restaurant owner and chef that operates and works in my hometown of Ponce.

One of the biggest issues you can have in Puerto Rico like I have expressed on past occasions is the lack of opportunities for vegetarians to eat out. Much less have a meal prepared by a chef that completely understands the definition of vegetarianism.

I visited Chef Creations in Ponce a place which has been in operation for over 10 years. I had never cared for visiting the place since it did not say welcome vegetarians. When chatting with my friend and also client Romy Baez , we made the decision to have lunch at Chef Creations. I had taken the invitation from the Chef many months ago and he had told me he was going to create a plate especially for me.

When I arrived I engaged in conversation with Chef Jorge (Owner of Chef Creations) on the opportunities that a restaurant on the Island has of having various vegetarian options on the menu. Before he prepared my meal, he ran me through all the important questions that re-assured me that he understood what a Vegetarian and Vegan could consume and not consume.

I felt very much at home. Most of Chef Creations clients are locals that know of the place by word of mouth.

I was very impressed on how cozy and inviting the inside looked. It was very different from the outside which does not say come in and enjoy a great meal.

We arrived when they where about to close and although they had stored everything they decided to take care of us. Chef Jorge decided to create a Vegetarian Pasta mixed with sauces and a creamy sauce.

For me it was something unique because I am not a big fan of Pasta but this Pasta was really delicious. Once I finished my plate he decided that I had not been fed enough and decided to create a salad and a mix of fruits which was something enjoyable that complemented the pasta very well. I was so enchanted by the meal I ended not leaving room for dessert.

After the meal Chef Jorge explained how he is planning to put a few vegetarian items on the menu and the only thing that was holding him back was that he wanted to offer the Vegetarian and Vegan community only the best options on the menu.

He did indicate that if you are Vegan or Vegetarian and have any special food needs you can feel free to let him and he will use his creativity, art, and culinary knowledge to create a unique plate that will go well with the experience of meeting such a talented guy. (But I would recommend calling ahead (787) 848-8384 to make sure they can meet all your diet needs).

Chef Jorge creates themes such as Hawaiian night that compliment the ambiance and food making the name of the restaurant a great fit.

When I was getting ready to leave, Chef Jorge indicated that the meal was on the house. I have planned my next visit to Chef Creations where we are planning to have a Vegetarian paella.

So if you are visiting and driving around Ponce or the southen part of Puerto Rico I can clearly say that this one of your only options of having a restaurant serving you a vegetarian meal with flavor and passion.

5 stars for Chef Creations and I will update you as soon as we experience the Vegetarian Paella stay tuned! Feel free so sign up for our Subscribe to VegLatino’s Newsletter via Email.