“Scrumptious Vegan Venezuelan Dinner: Arepa, Tostones & Guasacaca”

Allergens

Tree Nuts (almonds)

Ingredients

• 2 cups precooked white corn flour
• 2 cups vegetable broth (or water)
• 1 tbsp olive oil
• Salt, to taste
• 4 green plantains
• 1 cup cooked black beans
• 2 avocados, ripe and diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup parsley, chopped
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup toasted almonds, chopped
• 1/4 cup olive oil
• 3 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix together the corn flour, vegetable broth, salt, and olive oil until a soft dough forms. Shape the dough into 8 equal portions, then flatten them into round discs. Heat a griddle or pan over medium heat, cook arepas for 3 4 minutes on each side or until golden brown. Set aside.
2. Slice green plantains diagonally into 1/2 inch thick pieces and fry them in hot oil until they turn golden brown and crispy. Drain the excess oil and flatten them with a flat spatula to make tostones.
3. In a blender or food processor, blend cilantro, parsley, jalapeño, red onion, almonds, olive oil, lime juice, salt, and pepper until you get a smooth sauce. This is your guasacaca.
4. Assemble the dish by placing 2 arepas on each plate, topping them with a generous scoop of black beans, a couple of tostones, and a dollop of guasacaca. Enjoy!

Chef’s Insight

To give this dish an extra touch of flair, garnish with fresh cilantro sprigs or a drizzle of olive oil.

Notes

This recipe is both vegan and gluten-free friendly.