Dining In: Go meatless

Meatless—which may be on your mind during the weeks of Lent—doesn’t have to mean tasteless, strange or boring. On the contrary, many cultures make delicious dishes that are so flavorful and satisfying you hardly notice the meat is missing.

South American cuisine is one of them. There are countless South American dishes that rely on the rich, healthful vegetables and fruit so plentiful there. Fortunately, much of that fresh produce is now readily available in local supermarkets and specialty stores, meaning you can easily access the ingredients needed to prepare South American-inspired, meat-free dishes your family and friends will enjoy.

Take this fun, fresh menu, for example. The highlight is Black Bean and Veggie-stuffed Arepas, which are like savory turnovers. Native to Colombia and Venezuela—both of which claim their origin—arepas are made from a maize-flour flatbread filled with sweet or savory stuffings. Colombian arepas tend to be thinner than Venezuelan ones, but both are served for breakfast, lunch and dinner, and they are stuffed, filled or topped with any assortment of meats, vegetables, eggs or fruits.

In this version, we fill the arepas with a mixture of black beans, spinach and cheese. They’re topped with Tracey’s homemade Pico de Gallo with chunks of fresh avocado. The cool crunch of the ripe tomato and red onion along with the creamy avocado and hint of lime are the perfect complement to the arepas’ crispy crust and warm, tender inside.

To accompany the arepas, Tracey has made a delicious Jicama Slaw.Jicama is a white-fleshed tuber vegetable native to Central America that has been cultivated for centuries.It has a thin brown skin that should be peeled just before using.The flesh resembles that of an apple or raw potato.It can be eaten raw or cooked, and its nutty, slightly sweet flavor will retain its crunch—much like a water chestnut after it is cooked. Jicama is a wonderful source of potassium and vitamin C. You should be able to find jicama from November through May in larger supermarkets and at Whole Foods.

The Jicama Slaw recipe combines a mixture of grated jicama, cabbage and carrots.The tangy and sweet dressing has a little kick from hot sauce, which is absorbed nicely by the jicama but does not overpower its mild flavor. It’s a dynamic combination of flavors that goes well with the arepas.

Who says meatless meals can’t be fun and exciting? Check out the menu below!