“Vegan Venezuelan Brunch: Aromatic Avocado Arepas with Tropical Salsa”

Allergens

Corn (maize)

Ingredients

• 2 cups masarepa (precooked corn flour)
• 2 cups water, warm
• 1 teaspoon salt
• 1 ripe avocado, pitted and peeled
• 1 cup black beans, cooked and seasoned to taste
• 2 cups arugula, washed and dried
• 1 lime, juiced
• 1/4 cup red onion, finely diced
• 1 cup tomato, diced
• 1 cup mango, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, mix masarepa, water, and salt until well combined. Form the dough into 8 round arepas and flatten slightly. Cook arepas in a pan with a little oil over medium heat for about 5 minutes on each side or until golden brown. Set aside.
2. Cut open the avocado and remove the pit. Scoop out the flesh and mash it with salt and pepper to taste. Spoon the mashed avocado into the cooked arepas, then set them aside.
3. In a small bowl, combine red onion, tomato, mango, cilantro, jalapeño, lime juice, salt, and pepper. Mix well to create the tropical salsa.

Chef’s Insight

The combination of creamy avocado, tender arepa, and zesty tropical salsa creates an explosion of flavors and textures that will transport you to Venezuelan shores.

Notes

This recipe is perfect for a vegan brunch or as a light lunch. It can be easily doubled to serve more guests.