Other common plants include avocados, tomatoes (and their cousins, tomatillos), cilantro, oregano, onions, garlic, corn, and squashes of many kinds. Less common ones include hoja santa, avocado leaves, and epazote (which is added to frijoles, another Mexican staple). Mole Verde: a green Oaxacan mole that contains fresh herbs and greens, tomatillos, and pumpkin seeds—probably the easiest mole to make.

Latin food is more than salsa and enchiladas. Your local restaurante is just a smidgen of what exists in the mundo. He has been catering for major corporations, including Google and teaching hundreds of vegan cooking classes around the world. His work was published in the New York Times, the Vegetarian Times and on both local and national television. Think again. Jason’s Vegan Tacos is part history, part culture, part cookbook – and it’s muy authentico! Besides, he works as a popular speaker, culinary coach, published writer, and thought leader on Latino health issues. He has also given lectures at top universities, public school forums, and major conferences, including South by Southwest in Austin and ExpoSer in Mexico City. About the author: The author of this cookbook is Zoe Hazan. Besides Love Vegan, she also is the author of several other cookbooks on multi nations’ vegan cuisine such as The Ultimate Vegan Mug Cake Cookbook, The Skinny Vegan Cookbook, Love Vegan: The Ultimate Asian Cookbook, Vegan: The Essential British Cookbook for Vegans, Love Vegan: The Ultimate Indian Cookbook and many more.

About the authors

Our Vegetarian Quesadilla recipe is not only meat-free but with Cantina Beans, veggies and Serrano Green Chillies it is delicious and satisfying as well.... See full recipe Halloumi Fajitas For all vegetarians out there and everyone who loves a nachos recipe, here’s an amazing loaded vegetarian nachos recipe for you! They’re a favourite vegetarian tex mex recipe!... See full recipe Refried Bean Burrito

Growing up making the traditional dishes alongside her Abuela (grandma), Jocelyn Ramirez transforms them into wonderfully flavorful plant-based meals everyone will love. You can capture all the spicy, earthy, savory taste of authentic Mexican cooking with just a few simple and affordable substitutions. Moreover, you could help friends, family, and even meat-eaters enjoy a new side of Latin cuisine. The title of " The Complete Vegetarian Cookbook" absolutely does not lie: This comprehensive guide is our top recommendation. For creative Southern classics sans meat, the recently published " Vegetarian Soul Food Cookbook" is our favorite new book. What to Look for in a Vegetarian Cookbook Difficulty 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.Cooking food from this book is a like going on a virtual vacation, only the food is real, and you get to eat it! My favorite part of traveling is eating (and the beach…eating ON the beach! Yes!) and my fam travels to Mexico a lot.

In 1974, the chef of a small vegetarian restaurant in Upstate New York hand-wrote, illustrated, and self-published a spiral-bound notebook of its recipes. Nearly half a century (and many, many printings) later, Mollie Katzen's "The Moosewood Cookbook" is an absolute classic, and one of the things that moved plant-based cooking into the American mainstream. For this book, author Fany Gerson scoured Mexico’s bakeries, candy shops, and ice cream parlors for the most traditional and unique sweets. The result—which was nominated for a James Beard Award—is a detailed look, perhaps the only one in English, at the diverse types of treats available in Mexico. Part scholarly research, part travel guide, the recipes are 100 percent delicious. With an entertaining introduction to all things taco, The Taco Cleanse guides you deep into the heart of tacos.

From tamales, enchiladas to churros, there are many good reasons to love Mexican food and what could be greater when ¡Salud! Vegan Mexican cookbook twisting these classic dishes into both mouth-watering and healthy recipes. The way chef Eddie Garza did that is to combine the traditional Mexican staples with his creative cooking techniques. Gerson also shines a light on Mexico’s centuries-old candy culture, which was created by the nuns during the Spanish colonial era. She shares recipes for iconic candies, including jamoncillo de leche (milk fudge) and camotitos poblanos, a sweet-potato candy sold widely across Puebla. What, you say? Plant. Based. Roots. You bet. Before the Spanish conquistadores, the indigenous people subsisted on corn, chiles, squash, and other native produce.

With endless delicious vegan recipes, Jason captures the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the Zacatecas’s smoky chile flavors, the fruit-centered Southern regions, the Veracruz’s Spanish influence of, and the street food of Mexico City. All of the vegan regional Mexican recipes are introduced in this book for the first time, among other same-topic books. A vegan diet is a vegetarian diet—an especially strict one. Vegans do not consume animal products in any form. This obviously includes meat, poultry, seafood, eggs, and all dairy products, but lots of other foods include animal-derived ingredients that are not so obvious: gelatin, for example, is made from animal bones, and many wines and beers are clarified using egg white or a protein that comes from fish. Some vegans—but not all—also avoid honey and any foods that contain it.With these 60 recipes, this inspired collection of time-honored Mexican recipes will help you cook the foods you love based on beneficial ingredients. About the Author: The author of this cookbook is Jocelyn Ramirez. She is the chef/founder of Todo Verde, a woman-owned catering company that provides access to plant-based cuisine throughout Los Angeles. Jocelyn co-founded Across Our Kitchen Tables, an organization that brings women of color up in the food. Besides, her work has also appeared in Vice, BuzzFeed, the Los Angeles Times, and many other publications. Now Jocelyn lives in Los Angeles, California. In this cookbook, he does exactly what he has committed: finding healthier ways to enjoy delicious Mexican fare without animal ingredients. This is a massive cookbook. 200 recipes with deep creative roots in Latin culture. This is more than a mere ‘Mexican cookbook.’