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(post, Leah Hyman)

I made arepas from the recipe in the NY Times yesterday. I baked instead of fried which still led to a very tasty result. Paired with some onions, mushrooms, eggplant and greens sauteed with chili, garlic, oregano and sage, as well as some home-made black beans and topped with fresh garden tomato and a little yogurt all made for an immensely satisfying dinner. Healthy and veggie based too!