South American arepas
The Best Recipes In The World
Mark Bittman's s cookbook
vegetarian cooking
Mark Bittman
Red Calf Studio
Colleen Watson-Turner
non-GMO cornmeal

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Vegetable Soup with Kale and Arepas

Vegetable Soup with Kale and Arepas
A simple vegetable soup made with onions, garlic, carrots, celery, potatoes, kale, vegetable broth, and fresh tomato sauce.

The arepas, or cornmeal cakes, are made from ground cornmeal and frozen corn kernels. The recipe is from Mark Bittman's cookbook, The Best Recipes In The World.

1 cup of yellow cornmeal ground fine in the blender
1/2 tsp of salt
1/2 cup of grated mild cheddar or mozzarella cheese
1 cup of milk
2 tbsp of butter
1/2 cup of fresh or frozen corn
2 tbsp of light vegetable oil

First of all, buy GMO free organic cornmeal or corn products. Support your local alternative food stores and the people that grow organic food.

In a large bowl, mix together the ground cornmeal, salt, and the grated cheese. Set aside. Heat the milk to a steady simmer in a saucepan. Add the butter. Remove the saucepan from the stove and stir, in a steady stream, the cornmeal mixture. Let the mixture rest for ten minutes and then form into small patties with your hands. Lightly brown in a large skillet. Serve with some sauteed onions, garlic, and tomatoes and a dollop of sour cream. Or ...

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