The Mexican Vegetarian Cookbook - Phaidon

A guide to vibrant, vegetarian Mexican home cooking, full of naturally vegan, gluten-free and dairy-free dishes

Vegetarian food is deeply woven into Mexico's diverse culinary history. In this bestselling 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 array of fruits, vegetables, legumes, seeds, and edible flowers grown across Mexico.

These authentic recipes are dishes that have been meat-free from the start, highlighting Mexico's outstanding cuisine instead of relying on hard-to-find ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all levels.

Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter devoted to legumes - high-protein superfoods like chickpeas, beans, and lentils - as well as specialty sections for breads, drinks, sauces, and basics that every fan of Mexican food should master.

Chapters and recipes include:

Breakfast: Huevos Ahogados, Oaxacan Mushroom Turnovers

Lunch: Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche

Snacks (Botanas y Antojitos): Pickled Jalapeños

Salads and Side Dishes: Potato Salad with Watercress and Avocado

Soups: Mexican Corn Soup

Entradas: Watermelon and Tequila Jicama Salad

Platos Fuertes: Ancho Chiles Stuffed with Tamal Vegetables

Vegetables: White Bean Salad with Vegetables

Desserts: Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake

Bread: Goat Cheese and Zucchini Bread

Drinks: Watermelon and Strawberry Cooler

Basics: corn tortillas

Moles, sauces and marinades (moles, salsa and adobos): spicy adobo

Specifications

Weight: 1.6 kg

Dimension: 19 × 3.7 × 27.5 cm

Format: Hardback

Number of pages: 416

Language: English

ISBN 9781838665265