Pescado Encocado

 Ingredients:

oyster mushrooms or vegan fish
juice from 2 limes
juice from 2 oranges
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika or achiote
1 tablespoon coconut oil
1 onion, chopped or thinly sliced
1 red bell pepper, diced
1 orange bell pepper, diced
3 tomatoes, chopped
1 can coconut milk
1/4 cup cilantro, chopped
salt, to taste

Marinate the mushrooms in the lime juice, orange juice, garlic, and spices.

Cook the onion and bell peppers in the oil and add the tomatoes. When the tomatoes are soft, add the coconut milk and mushrooms with their marinade. Cook for a few minutes and add half the cilantro. Season with salt. 

Serve with rice and plantains. Garnish with remaining cilantro.

Dulce de Coco

Ingredients:

2 cups coconut, grated
1 cup coconut cream
1-1/2 cup thick almond milk
1/2 cup sugar
1 cinnamon stick
1/2 teaspoon vanilla
a pinch of salt

Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes until thickened.

Puerto Rican Beans and Potatoes

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, finely chopped
1 russet potato, small dice
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1-1/2 cup pinto beans
water or vegetable stock
2/3 cup tomato sauce
1 teaspoon agave
juice of half a lime
salt and black pepper, to taste
2 tablespoons cilantro, chopped
1 avocado, sliced
lime wedges

Cook onion, garlic, and jalapeno in the oil and add the red bell pepper, potato, cumin, smoked paprika, and bay leaves. Stir for a few minutes and add enough water to cover the vegetables and the tomato sauce. Cover and simmer until potatoes are tender. Add the beans and remove the bay leaves.

Before removing from heat, stir in agave and lime juice.

To serve, garnish with avocado, cilantro, and lime. Serve with long grain brown rice or fresh tortillas.

Alfajores

Ingredients:

3/4 cup butter
3/4 cup sugar
zest of 1 lemon
1-1/2 cups flour
2 cups cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
3 egg yolks
2 teaspoons vanilla bean paste
1/2 teaspoon almond extract
3 tablespoons heavy cream
24 ounces dulce de leche
1/2 cup desiccated coconut

Combine butter, sugar, and lemon zest. Add flour, cornstarch, baking powder, and baking soda.

Beat in egg yolks, vanilla, and almond extract just until uniformly combined. Add more cornstarch or some heavy cream if needed. Form into a ball and refrigerate until chilled through.

Roll out dough between two pieces of parchment paper into 14/18 inch thick sheet and cut with 2 inch cookie cutter. Refrigerate until firm.

Bake immediately after taking cookies out of the fridge on parchment paper at 350 for 10 minutes or until golden brown.

Spread or pipe dulce de leche along edges of cookies and form into sandwiches. Roll the sides in the coconut.