❤️💛I’m in love! 💛❤️
Today's Afternoon Arepa is Sweet & Spicy, Mind-blowing Mouth Magic and Vegan!! 😜
💛Cauliflower & Garbanzo Bean Flour Arepa, lightly spread with Roots 🌶Mango Sriracha Hummus (Whole Foods), and Mango Black Bean Pico piled high!
As I have been trying to sprinkle our diet with more Vegan recipes and cut down some on the Animal fats, I've been incorporating more hummus and more beans! This one is light and lovely but packed with protein and even a little hidden veggies!
This was my 3rd attempt at making the "Cauliflower Bun" that we have been loving into a Vegan version. Without the little bit of egg, it's a little more dense, but still delicious and makes for a fabulous vessel for so many things!
For the Cauliflower Arepa...
3 cups riced cauliflower (I used frozen riced)
1/3- 1/2 cup Garbanzo Bean Flour
Dash of Turmeric or Chipotle
Add the frozen cauliflower rice to a glass dish with a lid. Microwave for about 6 minutes or until steamed and hot. Preheat oven to 425F. Pour cauliflower out onto a large baking sheet, lined with several paper towels or a kitchen towel and allow to cool completely. Once cooled, turn into a large bowl. Stir in 1/3 cup Garbanzo bean flour. It should begin to come together like a dough add more if necessary. Once it is a doughy consistency, patty into Arepas like you would patty out a hamburger. Place on parchment lined baking sheet. Bake for 15 minutes, then gently flip and bake for 10 more or until golden and crispy. Once cooled spread with Hummus, pile on the Pico and enjoy!
The Arepas can be stored in the fridge in an airtight container for about 3 days! Toast to reheat!
For the Pico...
1/2 cup Fresh Pico
1/3 cup mango, diced
1/3 black beans, drained & rinsed
I make pico every single Sunday; it just goes with everything and it's packed with super nutrients. So I just scooped some out and added in the Mango and Black Beans!