A Rainbow of Colombian Arepas | Edible Bozeman

Ingredients

• 1 cup shredded carrots
• 1¼ cups water
• 1¼ cups P.A.N. white cornmeal
• 1 tablespoon coconut oil, plant-based butter, or regular butter, melted
• 1 teaspoon fresh ginger, grated
• 1 teaspoon kosher salt
• 1 cup grated red beets
• 1 cup chopped spinach
• 1 tablespoon fresh chopped basil
• ¼ cup feta cheese, crumbled (optional)
• 10 ounces coconut cream or milk (Thai Kitchen)
• ¼ cup raisins
• 1 teaspoon brown sugar