How To Make Arepas – Venezuelan Sandwich

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Arepas are the foundation of Venezuelan cuisine. They are cornbread rounds made with water, salt, and pre-cooked corn meal formed into flat, round dough, then fried or baked. Arepas have also been acknowledged as the best breakfast in the world. In Venezuela and Columbia, arepas are eaten every day. Traditionally, arepas were eaten primarily as a bread. When arepas (the word is also used to denote the restaurants serving arepas) started growing in popularity, people have become more innovative with the filling ingredients. This made arepas more popularly known as delicious sandwiches.

You do not need to fly to Venezuela to have arepas… you’ll only need 4 ingredients to make your own arepas at home. Once you’ve made these arepas, they will surely be your new favorite gluten-free vegan bread.



• 2 ½ cups of tepid water
• 1 tsp salt
• 2 cups of P.A.N. pre-cooked white corn meal
• 2 tbsp vegetable oil


• pulled pork
• avocado slices


This recipe takes about 30 minutes to make. Serves 8 arepas.

Put water and salt in a large mixing bowl.
Gradually sprinkle corn meal while stirring until you form a dough.
Divide the dough into 8 and form into patties.
Heat oil in a frying pan over medium heat.
Fry the dough in batches for 4 to 5 minutes on each side or until golden brown.
Place arepas on a plate lined with paper towel to drain excess oil.
Let the arepas cool completely before splitting them in half.
Stuff the arepas with pulled pork and avocado slices.
Serve immediately.

Ideas And Tips:

• You can also bake the arepas. Coat the dough with oil or cooking spray. Place the dough on a baking sheet lined with parchment paper or aluminum foil. Bake in the oven at 350°F for 7 to 8 minutes on each side.

How To Make Arepas - Venezuelan Sandwich
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How To Make A Raw Kale Salad

Kale has gained a lot of popularity in the recent years. It is dubbed the “queen of greens” for its exceptional nutrient profile, health benefits, and delicious flavor. Raw kale salad is becoming a staple in most vegan kitchens. This recipe also uses quinoa which makes the salad even more filling and nutritious. The combination of kale and quinoa alone makes this salad a good source of vitamins A, B-6, C, E, and K, calcium, copper, folate, iron, lutein, magnesium, manganese, potassium, protein, phosphorous, selenium, thiamine and zinc. Enjoy all the health benefits you can get from this really simple and easy-to-make raw kale salad recipe.


• 4 cups of curly kale leaves
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 ½ cups of cooked quinoa
• 1 red bell pepper, julienned
• 1 pink lady apple, julienned
• 6-7 radishes, thinly sliced
• ¼ tsp sea salt
• ⅛ tsp black pepper
• juice of 1 lemon


This recipe takes about 15 minutes to make. Serves 2 to 4.

Wash kale leaves thoroughly and drain.
Put kale leaves in a large salad bowl.
Drizzle olive oil on top, then add sea salt.
Using clean hands, massage kale leaves for 4 to 5 minutes.
Add cooked quinoa, julienned bell pepper, julienned apple, and radish slices.
Season with salt, pepper, and lemon juice, then mix the salad well.
Transfer salad to a plate and serve.

Ideas And Tips:

• You can add avocado to make the salad creamy.

• You can also add nuts and seeds for an added crunch.

How To Make A Raw Kale Salad
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Green Sauce Recipe – Salsa Verde – Raw Green Garlic And Herb Sauce

Green sauce or salsa verde is an herb-based uncooked sauce. Different countries have their own versions and uses of salsa verde. Today we are making an ancient, rustic, and primitive Italian salsa verde. In this recipe, garlic, salt, parsley, capers, and anchovies are ground together. White wine vinegar and olive oil are then added to bind the ingredients together. This green sauce is very easy to make yet full of flavor and perfect for any grilled meat.


• 2 cloves garlic
• ¼ tsp coarse salt
• ¼ cup of flat-leaf parsley leaves
• 2 tsp capers
• 1 tsp anchovy paste
• 2 tbsp olive oil
• 1 tbsp white wine vinegar


This recipe takes about 20 minutes to make. Serves 2.

Crush garlic with salt in a molcajete (a kind of mortar and pestle made with volcanic stone) – or with another type of mortar and pestle – until you get a paste-like consistency.
Add parsley, capers, and anchovy paste.
Continue grinding until the mixture is coarsely ground.
Stir in vinegar and olive oil.
Transfer to a bowl and serve.

Ideas And Tips:

• If you don’t have a molcajete or mortar and pestle, you can use a food processor, blender or spice mill.

• You can substitute white wine vinegar with regular white vinegar, lemon juice or lime juice.

• If you want a spicy sauce, you can add green chili or jalapeño.

• This sauce can store in the fridge for up to a week. Make sure you put it in an airtight container.

• This sauce contains 135 calories.

Green Sauce Recipe - Salsa Verde - Raw Green Garlic And Herb Sauce
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