I’ve never been to Colombia… YET. But I have many Colombian friends who boast the deliciousness of their native cooking – Rubén, Andrew, Karina, Enrique, and my good friend, Dolly. Whenever we visit our Yoga Center in Queens, she always wants to please our Guruji, and all of us who visit, with many of her Colombian favorite recipes.
Lately, she’s been making us her Colombian Arepas. These arepas are made with yellow cornmeal and topped with your favorite veggie mixture. We are busy yogis, so Dolly uses frozen pre-made arepas from La Venezolana, but there are many good brands out there. Try to pick a brand that’s as natural as possible, with the least preservatives.
Here, I will share the recipe for the delicious topping…
COLOMBIAN BREAKFAST AREPAS with MIXED MUSHROOMS
4 corn arepas – the refrigerated kind
6 large white mushrooms, chopped finely
1/4 lb oyster mushrooms, chopped finely
1 yellow onion, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2 roma tomatoes, chopped
2 tbs garlic and herb butter or use vegan butter if you prefer
2 sprigs of thyme, leaves only
¼ cup apple cider vinegar
2 tbs soy sauce
¼ cup wáter, if necessary to make a sauce
1 cup vegan shredded cheese – I used Trader’s Joe’s vegan cheddar/monterrey jack mix
2 tbs Olive oil
Salt and Pepper to taste
- To thaw the arepas, place them in a 350F oven in a baking sheet covered with parchment paper… or place them on top of a griddle. The oven is helpful because it can fit as many arepas as you want. This recipe is good enough for 4 arepas, but it’s easily doubled if you need more for your crowd.
- In a large skillet over medium-high heat, drizzle a little bit of olive oil to the garlic/herb butter. Add the mushrooms
- and toss them to coat them with the oil and butter. Spread them out in the skillet so they can get browned. Resist the urge to move them around. Wait until the mushrooms start to give off the smell of a cooked steak… I know… I know… but you’ll remember me when the smell hits your nose. You might want to turn on the smoke extractor in your kitchen for this one…
- When you’re ready to move the mushrooms again, add the onions and peppers. Season with salt and pepper and toss the whole contents of skillet so the onions and peppers cook.
- The arepas should be warm now in the oven… take them out, spread a generous schmear of vegan mayo and place about ¼ cup of shredded vegan cheese on top of each arepa. Place back in the oven for a few minutes for the cheese to melt thoroughly.
- After a few minutes reduce the heat to medium, add the tomatoes and season with the thyme leaves. After about 1-2 minutes, add the vinegar and soy sauce to start to create a sauce. If the tomatoes do not give out too much liquid, add a little water to create a sauce.
- As soon as the cheese is melted and the mushrooms, onion, tomato mixture is cooked, you can assemble… Place one arepa with melted cheese onto a plate and cover with a healthy helping, about ¼ of the mushroom mixture over it. Serve alongside a simple green salad on the side.
I’ve had this dish originally as a hearty breakfast/brunch item… but I have also made it as a light dinner option. Add a few slices of avocado, and you’ll be golden. It’s easy to make and super filling. Hope you enjoy ittoo…