Vegan & Vegetarian Recipes

• Combine first 6 ingredients in a mediuim bowl. Mix well to combine. Add feta and gently toss being careful not to break up feta too much or it will smear. Season with salt and pepper to taste.

• Pre-heat a non-stick skillet over medium high heat.
• Meanwhile, mash drained Old Havana Foods Black Beans with a potato masher or pastry blender (or pulse in food processor) until coarsely chopped but not pureed. Add Old Havana Foods Sofrito Authentic Cuban Cooking Sauce, salt, pepper, crushed red pepper and dry oats. Lightly mix until well combined.
• Form bean mixture into 6 even patties to match shape of buns and set aside.
• Add 2 teaspoons olive oil to preheated skillet and swirl to coat. Sauté 3 burgers over medium-high heat until crispy, about 3 to 4 minutes per side. If using cheese place on burger patties and allow to melt. Repeat with remaining olive oil and burgers.
• Spread bottom bun with 2 tablespoons Raisin Sofrito Ketchup (see recipe below.) Top with cooked burger patty and Creamy Lime Spread (see recipe below.) Enjoy!

Raisin Sofrito Ketchup

• Place all ingredients in large measuring cup or blender jar and process/blend to desired texture. (Raisins can be softened with boiling water for a few minutes first for a slightly softer texture.)

Creamy Lime Spread

• Combine the sour cream (or mayonnaise), lime zest, lime juice, olive oil and garlic in small bowl. Season to taste with salt and pepper.

• For a creamy soup blend contents of Old Havana Foods Sofrito with the entire contents of two cans of Old Havana Foods Lightly Seasoned Black Beans (do not drain) in a blender or food processor or using a stick blender. Process until smooth. Place in saucepan. For a chunky soup combine all ingredients in saucepan but do not blend.
• Cover and simmer over medium low heat for 5 to 7 minutes or until heated through, and bubbly stirring occasionally.
• Ladle soup into serving bowls. Garnish with sour cream, minced onions and peppers, chopped cilantro and a drizzle of extra-virgin olive oil.

For Meat Based version

• Marinate pork or chicken with Old Havana Foods Mojo – Citrus Garlic Marinade for at least 15 minutes or as long as overnight.
• Heat medium stockpot over high heat. Meanwhile drain pork from marinade, reserving both.
• Add olive oil to stockpot and swirl to coat bottom. Add drained meat to pot and brown for 3 minutes stirring frequently.
• Turn down heat to medium, add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, sugar and reserved marinade. Cook 3 minutes, stirring frequently to avoid scorching.
• Add chicken broth to pot and stir to combine. Immediately add cornmeal to pot in a steady stream stirring constantly to avoid forming lumps. Bring to a low simmer. Turn heat to very low, cover saucepan and cook approximately 10 minutes until cornmeal is soft and texture is no longer gritty.
• Season to taste with lime juice, salt and pepper.

For Vegan version

• Omit meat but use all other marinade ingredients. Substitute vegetable broth for chicken broth.
• Combine all ingredients in pot and bring to a low boil over medium heat. Continue with steps 5 and 6 as above. If desired for texture, add seasoned sautéed onions and mushrooms to mixture just before serving.

• Mix ½ cup Old Havana Foods Sofrito or Old Havana Foods Chili Cubano or Old Havana Foods Zesty Hot Cooking Sauce and ¼ cup water (per egg) in a non-stick skillet. Warm over medium heat until bubbling.
• Make a well in the seasoning mixture. Break egg into the well. Cover, cook 3 to 5 minutes until white is set and yolk cooked to desired doneness.
• Season to taste with salt and pepper.

• In a small saucepan bring quinoa, water and salt to a low simmer. Cook 15 minutes or until tender and water is absorbed. Allow to cool slightly.
• In a large bowl, combine the oil, Old Havana Foods Mojo Citrus Garlic Marinade, honey. cilantro, mint, and scallions. Whisk to combine.
• Add the arugula if using, drained Old Havana Foods Lightly Seasoned Black Beans, bell peppers and jalapeños. Toss well to coat with dressing. Add the cooled quinoa, toss to combine. Season to taste with salt and pepper.
• Serve cold or at room temperature.

• Ina medium saucepan combine 16 ounces of OldHavana Sofrito – Authentic Cuban Cooking Sauce and water. Stir well. Bring to a simmer.
• Reduce heat to lowest setting, add rice, stir well. Cover pot and simmer 18 to 20 minutes or until tender, stirring every 5 minutes.