Vegan Venezuelan-Inspired Dinner Feast: Tropical Pineapple & Black Bean Salad, Plant-Based Arepas, and Creamy Avocado-Chocolate Mousse

Allergens

Soy (in case of using soy-based chocolate) - Nut (optional, for garnish)

Ingredients

• 2 cups fresh pineapple, chopped
• 1 cup black beans, cooked
• 1/4 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1 cup cornmeal
• 1 cup water
• 1 teaspoon salt
• 3 ripe avocados
• 1 cup dark chocolate, melted
• 1/4 cup almond milk
• 2 tablespoons coconut oil

Instructions

1. In a large bowl, combine pineapple, black beans, red onion, cilantro, and lime juice. Season with salt and pepper to taste, then mix well. Set aside.
2. In a medium bowl, mix cornmeal, water, and salt until a dough forms. Knead until smooth and form into 8 equal sized arepas. Heat oil in a pan over medium heat and cook arepas for 5 minutes on each side or until golden brown.
3. In another bowl, mash avocados until smooth. Stir in melted chocolate and almond milk until well combined. Chill the mixture in the refrigerator for at least 30 minutes to thicken.
4. Plate the Tropical Pineapple & Black Bean Salad, Plant Based Arepas, and Creamy Avocado Chocolate Mousse with care and attention to detail.

Chef’s Insight

To enhance the flavors of this vegan Venezuelan dinner, garnish with fresh cilantro and lime zest.

Notes

Adjust the seasoning to your taste preference. - The chocolate mousse may separate when refrigerated; mix well before serving.