The Mexican Vegetarian Cookbook

$64.00

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  • Product Description

      An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes – with more than 400 authentic everyday recipes for the home cook

      Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico.

      These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels.

      Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master.

      Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf.

      Chapters and recipes include:

      Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers
      Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche
      Snacks (Botanas y Antojitos) : Pickled Jalapeños
      Salads and Sides : Potato Salad with Watercress and Avocado
      Soups : Mexican Corn Soup
      Entradas : Watermelon and Tequila Jicama Salad
      Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal
      Pulses : White Bean Salad with Vegetables
      Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake
      Breads : Goat Cheese and Zucchini Bread
      Drinks : Watermelon and Strawberry Cooler
      Basics : Corn Tortillas
      Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo

       

      Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega

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