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
