Tag Archives: Sin Huevos

Nuggets with MayoKetchup

8 Ene

Mayo what?????

People who are not from Puerto Rico usually ask me that question when I mention the Puerto Rican concoction MayoKetchup.  It’s exactly what it sounds like… a mixture of mayonnaise and ketchup. 

Who invented it?  I don’t know.  I do know that some guy registered the name and the mixture, bottles it and sells it in supermarkets.  But why pay someone to mix something you already have in your fridge or cupboard?  I’ll show you how.



Egg-less mayonnaise
Garlic Salt to taste
  1. In a bowl, mix 1 part ketchup to 1 1/2 parts mayonnaise… the thing is to have a bit more mayo than ketchup. 
  2. Sprinkle and mix in some garlic salt to give an added dimension of flavor to the sauce. 

Use this to dip your favorite snacks…  I used it today to dunk some veggie «chicken» nuggets.  This is my version of fast food at home.  I also use it to dunk corn sorullitos, potato chips, and even as a base for a Thousand Island dressing.


 I hope you like it as much as I do.

My favorite mayonnaise… Vegenaise

6 Ene

Just wanted to share with you my favorite brand of egg-less mayonaise… Vegenaise.  Particularly, the grapeseed oil variety.  It’s creamy, thick, rich… the closest thing to Helman’s Mayo.  You’ll find it in the refrigerated section of your neighborhood health food store.


Egg-less Frittatas

25 Dic

 This recipe has many ingredients, but it’s easy to assemble and TASTY!!!!

I took them as an addition to a non-vegetarian party and they were all gone in about 10 minutes… my best friend and her mom almost did not get a chance to try them.  If non-vegetarians were devouring them at a Christmas party, image how good they taste.



1 package of firm silken tofu, drained of water
1/2 cup of soy milk
4 tablespoons of cornstarch
2 oz goat cheese – I used half of a small log
1/2 cup sour cream
squirt of Dijon mustard – about 1 teaspoon
1/4 teaspoon turmeric
1 cup of frozen chopped spinach, thawed and drained of as much water as possible
1/2 cup sun-dried tomatoes, without sulphur dioxide
1/2 cup of chopped grape tomatoes
4 green onion stalks, chopped
2 garlic cloves, minced
2 tablespoons flat leaf parsley, chopped
1/4 teaspoon garlic and herb seasoning
Salt and Pepper to taste
Canola oil spray
  1. Pre-heat oven to 375 degrees F. 
  2. Place the first 7 ingredients in a blender.  Process until completely smooth and silky.
  3. Place tofu mixture in a large bowl and add the spinach, sun-dried tomatoes, grape tomatoes, garlic, parsley, seasoning, green onions, salt and pepper.
  4. Lightly spray 2 muffin tins with canola oil spray.  Spoon mixture into muffin pans using a 1/4 cup measure.
  5. Bake in oven for about 30 minutes until they’re set and a bit golden on top.  Check that a knife or wooden skewer comes out cleanly before removing from oven.
  6. When they’re done, remove from oven and let cool for about 20 minutes.  When they’re cooler, they’ll come out from the pan neater and nicer.

They’re light…  you can serve them as a party appetizer, you can also serve them as a nice brunch entree with a nice green salad.  I guess you could also bake it in a baking dish and cut it into pieces instead of doing individual servings… I just have not tried it like that yet… so I am not sure if we’ll need to make adjustments to to baking time.

This recipe yielded me 20 individual fritattas.



 This is my last post of the year.  I will take a few days off from cooking and blogging.  This has been a wonderful few months… I promise to come back in the new year with new added inspiration to cook and share with you all.

May the New Year 2008 bring only the best…  until then.


Brown Rice Krispies Treats

19 Dic

This is my Xmas present to all my vegetarian friends.

I’ve always been a fan of Rice Krispies Treats but they’re made with marshmallows, which are made with egg whites. This version is a mixture of a bunch of recipes I found on the Internet. And I even made a few adaptations of my own.

I hope you and the rest of my friends enjoy it as much as I enjoyed making them.



1 cup light corn syrup with brown sugar (Karo brand)
1 cup almond butter
1/2 cup brown sugar
6 cups brown puffed rice krispies
1 cup carob chips
  1. In a large saucepan over medium heat, mix together the sugar, corn syrup and almond butter until their all pretty warm, mixed together and syrupy.
  2. Remove from heat and pour in the puffed rice cereal. Stir well until all the cereal is covered in the sticky mixture. This is where going to the gym will some in handy…
  3. After all the mixture is combined, stir in the carob chips. They’ll melt a bit, but that’s part of the charm, in my humble opinion.
  4. Pour mixture into a greased 9 x 13 glass dish. I greased using my Canola Oil Spray.
  5. Spray your hands with the Canola Oil Spray too and press flat.
  6. Let cool for 1 hour before cutting into squares. Don’t put in the refrigerator, it gets rock hard there. I had a tough time cutting it.

Makes 18 nicely sized squares.

Coquito – The Perfect Holiday Drink

14 Dic

Coquito is the Puerto Rican ultimate holiday drink.

It’s served in a small glass, like a shot glass or jigger, but it’s sipped slowly. It’s never meant to be a shot. This is the Puerto Rican version of an eggnog. There are many versions out there – with raw eggs, with rum, with «cañita rum», however, my version is the Vegetarian way – the spice and warmth comes from the ginger, anise seeds, star anise and cinnamon. The only way to know this does not contain alcohol is because you’ll not get drunk… because it still has a nice kick. And the nice thing, you don’t need to do a kiddie version.



1 can condensed milk
1 carton evaporated milk
1 can coconut milk
3 cups of water
4 inch piece of fresh ginger
5 sticks of cinnamon
4 tablespoons anise seeds
4 tablespoons star anise
2 tablespoons whole cloves
2 tablespoons ground nutmeg
1 vanilla pod
1/2 teaspoon vanilla powder or alcohol-free vanilla extract
ground cinnamon to taste


  1. In a medium saucepan create a «spiced tea» – pour the 3 cups of water, ginger, cinnamon sticks, anise seeds, star anise, nutmeg and cloves. Scrape the seeds inside the vanilla pod and add to «tea water». Throw in the vanilla pod too.
  2. p1020003.jpg

  3. Steep for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Let cool a bit.
  4. In a blender, mix together all the milks with 2 «cans-worth» of the «spiced tea» and the vanilla powder.
  5. Pour into a clean bottle and chill in the refrigerator.
  6. Serve chilled in small shot glasses.  Sprinkle with ground cinnamon.

Salud, Dinero y Amor!!!!!

I try to avoid buying anything canned, but unfortunately condensed milk is something that ONLY comes in a can. The same happens with coconut milk. If you can make your own coconut milk, I highly recommend it. But, I am a working vegetarian woman and I do not have the time to do it.