Building on the central role that plants have always played in Mexican cooking - for example, the ubiquitous "three sisters," squash, corn, and beans - here are more than 50 vegan recipes where vegetables, legumes, fungi, nuts, and seeds become the protein.
A head of cauliflower shines in Cauliflower Tostadas, a cluster of mushrooms transform when marinated and grilled carne asada style, and a ripe zucchini makes the perfect substitute for fried fish in Zucchini Baja Fried "Fish" Tacos. From Tijuana-ish Caesar Salad to Bean and Cheese Gorditas to Quick Hibiscus Fritters, this book offers a fresh, creative approach to Mexican cuisine filled with the traditional pleasures of spice, umami, creaminess, and crunch.
Size: 236 x 184mm (hardback)
Pages: 192
Publisher: Workman
