I’ve written about arepas on this site before, but thought they were worth re-visiting because they are such a versatile, portable food they deserve a wider audience. Most arepas I’ve seen resemble anEnglish muffin, and are split down the middle and stuffed with some kind of (usually non-vegan) filling. My preferred method is to stuff the arepas before cooking them, which makes them easy to eat on the go. They are a little time consuming to make, but keep well in the freezer, so they’re good for batch cooking. You can reheat them from frozen by wrapping in a damp cloth and microwaving for a few minutes.
The Ingredients2 cups masa harina
¼ cup melted margarine, or a mixture of equal parts margarine and olive oil
1-2 green onions, sliced
1¾ cups cool water
about ½ cup filling (black or refried beans and vegan mozerella are my stand-by)
- Combine masa, margarine, green onions, and water, and knead a few times. Cover with a damp towel and let sit about 5 minutes.
- Divide dough into 8 equal parts and form into patties. (If your hands are wet, the dough will stick to them less.)
- Spoon filling into the center of 4 of the patties, then top with the other 4 patties, seal edges by pressing with a damp finger, and flatten a little to get disks about 4 inches in diameter.
- Cook in a nonstick skillet over medium heat, covered, for 5 minutes.
- Flip patties, and continue cooking uncovered about 5 more minutes, or until flecked with brown on both sides.
- Serve with salsa.