5 Easy Plant-Based Latin-Inspired Recipes for Earth Day
#Adobo #culture #recipes #Sazón

5 Easy Plant-Based Latin-Inspired Recipes for Earth Day

Celebrate Earth Day with these 5 fantastic (and simple and delicious) recipes from the always-inspiring kitchen and perspective of creator Jessica Piñeros (@jessavegan).

Apr 21, 2019
*Guest post by creator Jessica Piñeros (@jessavegan)*

Potato Wedges + Sazon + Adobo = <3


Earth Day is a global event each year reminding us that climate change is upon us, to end plastic pollution, and to protect and save the animals we share this planet with. It’s a day of political action and civic participation when people march, sign petitions, clean up their public spaces and more. It is no secret that eating a plant-based diet is a way to make an impact on all of these issues every day.

So, if you are up for the challenge to go plant-based today on Earth Day, here are five simple, yummy recipes to get you started!

#1 Adobo Tofu Scramble

This is probably the most popular, brunch recipe to make and eat as a vegan newbie. As a Latina, of course I give it a bit of a twist reminiscent of “un calentao,” which simply means heating up some leftovers with your main breakfast course. In this case we are using Loisa’s 90 second Brown rice and black beans, which makes things super easy!

Ingredients (1-2 servings)

  • ½ block extra firm tofu
  • 1 tbsp Loisa Adobo
  • 1 tsp salt
  • 1 tbsp grapeseed oil
  • ¼ onion, diced (yellow, white, or red)
  • 6 grape tomatoes, cut in halves
  • Handful of fresh spinach
  • Handful of fresh cilantro, chopped for garnish
  • 1 pouch Loisa Brown Rice & Black Beans


  1. Prep veggies and herbs. Set aside.
  2. Cut small slit into the cover of the tofu package and drain as much liquid as you can. Fully open package and take tofu block out. Cut in half and place half that will not be used in airtight container and back in the fridge.
  3. Set the half you are using, on a dry cloth towel and squeeze out as much more liquid as you can for the towel to absorb. Now place the tofu in a mixing bowl and use either your hands or a wooden spoon to crumble it up.
  4. Add adobo and salt, and keep mixing until evenly spread among every crumble of tofu.
  5. Pour grapeseed oil into medium to large skillet over medium heat. When oil is heated, add diced onions and simmer until becoming translucent.
  6. Add tofu and let it simmer for about five minutes while constantly stirring around so the bottom doesn’t burn. Add a splash of water when/if it looks like it is drying out.
  7. Add tomatoes and keep stirring for 1 minute. Add spinach, another splash of water, turn heat to low and cover skillet so the spinach can be steamed for another minute or so. You don’t want it to be too moist or too dry, so you have to keep your eye on it the whole time. Uncover and mix in spinach evenly.
  8. Throw Loisa Pouch in the microwave for 90 seconds (follow instructions on package for best results)
  9. Your tofu scramble is ready to be served alongside the rice and beans. Garnish with cilantro and add a dash of your favorite hot sauce for extra flavor!

#2 Seasoned Potato Wedges

Going vegan means potatoes in all forms will become a staple in your diet. But even if you are not vegan…who doesn’t like potatoes? These wedges are super easy to make at home as a snack, or even as a side to that tofu scramble you just made. Seasoning with Loisa Adobo and Sazon takes these to a whole other level!

Ingredients (2-3 servings)


  1. Preheat oven to 375˚F
  2. Cut potatoes into wedges as thick or thin as you’d like. Pace in a large mixing bowl.
  3. Pour oil into a separate cup or container and mix in the spices and salt.
  4. Pour spiced oil evenly over potatoes and toss around to it coats every wedge evenly
  5. Spread potato wedges evenly on a baking sheet that is lined with parchment paper. Make sure skins are facing down touching paper.
  6. Bake for 30-40 minutes or until golden and crispy. Make sure to serve with your favorite dipping sauce!

#3 Homemade Hummus with Sazon & Adobo

This will be the best, creamiest, and most Latinx hummus you’ve ever had! I switched some of the classic Mediterranean spices, herbs, and citrus for our own flavors while keeping it healthy, fresh and plant based. Another great snack, appetizer for guests, or just something to always keep on hand ready to eat!

Ingredients (4-5 servings)

  • 1 (16 oz.) can garbanzos
  • ¼ cup aquafaba (liquid from canned garbanzos)
  • ¼ cup tahini
  • 1 lime (for juice)
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • small handful of cilantro
  • 1 tsp Loisa Sazon
  • 1 tsp Loisa Adobo
  • 1 tsp salt
  • ¼ cup ice cold water


  1. Drain garbanzo can allowing liquid to go into a separate cup or container. This liquid is called aquafaba and will be used later in the process.
  2. Rinse garbanzos well and begin peeling the clear skin off every individual bean. Takes a little extra time and patience but helps with the consistency and is definitely worth it! Set aside.
  3. Start by blending aquafaba, tahini, and lime juice in a food processor or blender for 1 minute. Scrape the sides back down and blend for another 30 seconds.
  4. Add garlic, olive oil, cilantro, sazon, adobo, and salt. Blend for 1 minute and scrape everything from the sides down again.
  5. Add half of the chickpeas and blend for 1 minute. Scrape and add remaining chickpeas before blending again for 2 minute this time.
  6. As it blends add the ice water a little bit at a time until the hummus reaches your desired creamy texture. Add more salt and/or seasonings to taste if necessary until you are satisfied with the delicious outcome. It is always better to start with small amounts and build up by adding more if necessary.
  7. Serve and enjoy with fresh crunchy veggies, chips, bread, etc. The sky is the limit!

#4 Quinoa & Rice Veggie Wrap

One of my favorite, quick and easy recipes, is a veggie wrap. You simply throw a bunch of healthy foods into a tortilla and now you have lunch! It is great to take to work or school and its good either cold or at room temperature. I even incorporated that fresh hummus into this wrap for best results. For this recipe, you can add as much or as little of each ingredient as you like. You can even switch up the veggies to your liking. This is just what I find to be the best combination for my taste!




  1. Place Loisa pouch in the microwave for 90 seconds (see package for stovetop instructions).
  2. Lay one tortilla out on a plate.
  3. To assemble, layer ingredients one-by-one starting with hummus so that it kind of glues the lettuce down as a base. Continue with remaining ingredients.
  4. To wrap, start rolling one side of the tortilla over, now fold in the two ends inward and continue rolling to the other side. It takes a little bit of practice but you will be a pro in no time.
  5. Now you can either cut it in half or eat this hand-held meal like you would a burrito!


#5 Jackfruit Chick’n Salad with Sazon

Chicken salad is something I miss so much from before going plant-based! My college roommate would make a huge batch for the week and I just remember it being so delicious and easy to prep. Now, instead of using shredded chicken I use shredded jackfruit. I always thought I would miss that chicken flavor and notice a difference in the taste of the final product, but it is really everything else that gives it the bold flavors that I love!

Ingredients (1-2 servings)

  • 1 (16 oz.) can young jackfruit
  • ¼ red apple (can be any sweet variety; green can be too bitter), chopped
  • ¼ cup carrots, chopped
  • 2 long green onions (bulb and stems), minced
  • 2-3 tbsp vegan mayo
  • 1 tbsp Loisa Sazon
  • 1 tbsp dried dill
  • ½ tsp salt (less or more to taste)
  • 1/8 lemon (for juice)
  • Small handful of broccoli sprouts for garnish


  1. Drain and rinse jackfruit. Use your hands to separate the seeds and core from the pulp, which is the shredded-looking part that you want to use. Place in a mixing bowl and set aside.
  2. After prepping the apple and veggies, add them to the bowl with the jackfruit.
  3. Add vegan mayo and begin mixing all together.
  4. Add sazon, dill, salt and lime juice. Continue mixing until all evenly combined.
  5. Plate into serving bowls and garnish with sprouts. You can also enjoy this salad on a bagel, sandwich, or wrap. Its super versatile and tasty!

Have some Earth Day recipe ideas of your own? Be sure to share them with #feedingtradition and tag @EatLoisa!