These Venezuelan mini-arepas are packed with delicious fall veggies and topped with salsa verde and queso fresco.  This is a 3-step recipe.  For ease of preparation, each step lists the ingredients and directions separately. 

Servings: Makes about 32 arepitas or 10 full-sized arepas, 5 oz. of masa each

Arepitas 

 Ingredients:

• 4 cups warm water
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 lb PAN Brand Masa Harina (corn meal)

Directions:

1. In a large bowl with warm water and oil, stir in salt until dissolved. 
2. Slowly mix in masa until the dough has no clumps. 
3. Roll into 1.5 oz balls and set aside.  Form each ball into flat patties. 
4. Place each patty on a griddle or pan over medium heat and let sit for 5 minutes on each side or until crispy and golden brown on the outside. 

Salsa Verde

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
•  2 tablespoons distilled white vinegar
• 1/4 cup canola oil
• 4 oz chopped raw white onions (about ½ cup)
• 1/2 cup chopped raw green bell peppers
• 1/4 cup chopped cilantro

Directions:

1. Add all the ingredients to the blender.  Blend until smooth.

Cauliflower/Carrot Sofrito 

Ingredients:

• 5 lbs. carrots, chopped (about 1-inch pieces) 
• 5 lbs. cauliflower, chopped (about 1-inch pieces)
• 1.5 cups olive oil
• 2 cups Veggie Sofrito (1 medium white onion, 1 medium celery stalk, 1/4 lb. roasted red peppers, 6 large cloves of garlic, 3/4 teaspoon cumin, 1 bay leaf, 3/4 teaspoon salt, 1/4 teaspoon chili powder, 2 tablespoons canola oil, 1 cup vegetable stock.  Add ingredients to a blender and blend until smooth.)
• 2 oz. Veggie Adobo Seasoning Mix (1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/8 teaspoon curry powder, 2 tablespoons salt)
• Queso fresco (optional)

Directions:

1. Preheat oven to 375 °F.
2. Add equal parts carrots and cauliflower to a sheet pan. Add olive oil, Veggie Sofrito and Veggie Adobo.
3. Mix ingredients to combine.  Bake uncovered for 35 minutes.
4. To assemble: Slice open the arepitas 2/3 of the way.  Stuff a bit of Cauliflower Carrot Sofrito mixture inside, followed by a bit of Salsa Verde.  Top with crumbled queso fresco, if desired.  Serve.