Skip to content


September 27, 2009

A few weeks back, NYT contributor, cookbook author and food journalist extraordinaire Mark Bittman (who we love) posted a video recipe for arepas, a Venezuelan cornmeal patty used to make delicious little sandwiches. We didn’t know what arepas were, but we’re very glad to have found this recipe! They were so good and easy I’ve already made them three times.

Arepas are a perfect use for that corn you’ve been picking up at your local farmers market. How did we make them vegan? Just omitted the cheese and used unsweetened soymilk and earth balance to sub for the milk and butter. They’d be tasty with any toppings, shown here with black beans and avocado slices.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: