Continuing last weekend's theme of corn-based Latin things stuffed with filling, we made arepas today. Arepas are Venezuelan, made with a special kind of cornmeal (masarepas), and look like little English muffins. We fried them on both sides to make a crust and then baked them for another 15 minutes. Instead of trying to eat them like a sandwich, we split them and put the filling - tempeh salad + avocado - on top.
I guess it doesn't make sense to serve corn as the vegetable side for a filled corn-cake-style thing, but too bad, because that's what we ate. It was a good dinner.
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