Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Meatless Mexican Home Cooking PDF full book. Access full book title Meatless Mexican Home Cooking by Nancy Zaslavsky. Download full books in PDF and EPUB format.
Author: Nancy Zaslavsky Publisher: ISBN: Category : Cooking Languages : en Pages : 234
Book Description
All across the U.S., people are finally discovering the delights of real Mexican cooking.Brimming with distinctive flavors and rich with centuries of tradition, Mexican food is so much more than fatty ground-meat dishes. Acclaimed food writer Nancy Zaslavsky spent years traveling to Mexico to uncover the family treasures and local specialties in this spirited collection of recipes.These exuberantly flavored vegetarian dishes from great Mexican cooks are easy to prepare, adapted for U.S. kitchens, and thoroughly irresistible. More than 100 recipes feature traditional meatless dishes with exceptional taste such as: Lentil Soup with Plantains; Refried Black Beans with Sweetened Smoky,Spicy Chile; Yucatan Tamales Stuffed with Eggs and Wrapped in Banana Leaves; Creamy Baked Flan; and Limeade Drink with Tequila and a Float of Red Wine.
Author: Nancy Zaslavsky Publisher: ISBN: Category : Cooking Languages : en Pages : 234
Book Description
All across the U.S., people are finally discovering the delights of real Mexican cooking.Brimming with distinctive flavors and rich with centuries of tradition, Mexican food is so much more than fatty ground-meat dishes. Acclaimed food writer Nancy Zaslavsky spent years traveling to Mexico to uncover the family treasures and local specialties in this spirited collection of recipes.These exuberantly flavored vegetarian dishes from great Mexican cooks are easy to prepare, adapted for U.S. kitchens, and thoroughly irresistible. More than 100 recipes feature traditional meatless dishes with exceptional taste such as: Lentil Soup with Plantains; Refried Black Beans with Sweetened Smoky,Spicy Chile; Yucatan Tamales Stuffed with Eggs and Wrapped in Banana Leaves; Creamy Baked Flan; and Limeade Drink with Tequila and a Float of Red Wine.
Author: Eddie Garza Publisher: Sourcebooks, Inc. ISBN: 162315779X Category : Health & Fitness Languages : en Pages : 312
Book Description
Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body. —María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that's both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients—and with ¡Salud! Vegan Mexican Cookbook he does exactly that. Enjoy such tantalizing dishes as: Spicy Eggplant Barbacoa Tacos Jackfruit Guisado Tortas Oaxacan Style Mushroom Tamales Classic Chile Relleno Black Bean and Guacamole Sopes Chicken-Style Enchiladas with Green Mole Sauce Rajas con Crema Horchata Mexicana
Author: Edgar Castrejón Publisher: Ten Speed Press ISBN: 1984859129 Category : Cooking Languages : en Pages : 257
Book Description
The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
Author: Edith Metcalfe de Plata Publisher: Inner Traditions / Bear & Co ISBN: 9780892813414 Category : Cooking Languages : en Pages : 134
Book Description
The author compiled this fascinating and accessible cookbook from first-hand experience as manager of a vegetarian restaurant in Guadalajara, Mexico. More than 100 authentic national dishes are represented in these distinctive and delicious recipes. Exotic and spicy, de Plata's Mexican cuisine adds a new and welcome dimension to vegetarian dining.
Author: Nancy Zaslavsky Publisher: Saint Martin's Griffin ISBN: 9780312200787 Category : Cooking Languages : en Pages : 220
Book Description
A collection of authentic, low-fat Mexican recipes offering delicious and healthful plans for soups, sauces, tamales, and salads, all containing no meat, poultry, or fish
Author: Jason Wyrick Publisher: Andrews Mcmeel+ORM ISBN: 1941252222 Category : Cooking Languages : en Pages : 419
Book Description
The bestselling author of Vegan Tacos explores the magic of Mexico’s regional cooking—exotic flavors that you can enjoy without leaving your kitchen. Jason’s delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include: Oaxacan-Style Black Beans Potato and Drunken Bean Gorditas Chilled Avocado Soup Tofu and Tortillas in Red Salsa Creamy Green Enchiladas Mushroom Crêpes in Poblano Chile Sauce Flan with Apricot Preserves Muddled Sage Margarita A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more. “Any vegan interested in cooking unique Mexican dishes Must Have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine.” —Vegetarians in Paradise
Author: Thomasina Miers Publisher: Hodder & Stoughton ISBN: 1529371856 Category : Cooking Languages : en Pages : 420
Book Description
'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI 'Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes!' GORDON RAMSAY 'Recipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book.' SKYE GYNGELL 'Vegetable recipes to blow your mind and thrill your tastebuds.' DIANA HENRY 'Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERS 'Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRA Heap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here.
Author: Margarita Carrillo Arronte Publisher: Phaidon Press ISBN: 9781838665265 Category : Languages : en Pages : 0
Book Description
An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes 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
Author: Kippy Nigh Publisher: Book Publishing Company (TN) ISBN: 9781570670282 Category : Cookery, Mexican Languages : en Pages : 0
Book Description
An introduction to Mexican vegetarian food, offering recipes with food from many different regions. The book includes instructions for making favourites such as guacamole and chile corn bread, as well as regional specialities such as Guadalajara hot sauce and San Cristobal bread casserole.
Author: Edgar Castrejón Publisher: Ten Speed Press ISBN: 1984859110 Category : Cooking Languages : en Pages : 257
Book Description
The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
Author: Nancy Zaslavsky
Author: Nancy Zaslavsky
Author: Eddie Garza
Author: Edgar Castrejón
Author: Edith Metcalfe de Plata
Author: Nancy Zaslavsky
Author: Jason Wyrick
Author: Thomasina Miers
Author: Margarita Carrillo Arronte
Author: Kippy Nigh
Author: Edgar Castrejón