Make It Plant-Based! Mexican
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Make It Plant-Based! Mexican
Make It Plant-Based! Mexican
Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Mexican foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Mexican shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavoured dishes such as:
- Cabbage and Poblano Flautas
- Squash Blossom Tempura
- Zucchini Baja Fried "Fish" Tacos
- Plant-Based Buttercream Tres Leches
And much more!
The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole.
Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Southern, and Make It Plant-Based! Filipino, these colourfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Book Details
INFORMATION
ISBN: 9781523528677
Publisher: Workman Publishing
Format: Hardback
Date Published: 22 May 2025
Country: United States
Imprint: Workman Adult
Audience: General / adult
DIMENSIONS
Spine width: 18.0mm
Width: 184.0mm
Height: 232.0mm
Weight: 700g
Pages: 192
About the Author
Andrea Aliseda is a Mexican-American writer, and vegan recipe developer based in Los Angeles, CA. Andrea's work primarily explores Mexican-American foodways, origins, and culture through a historical, decolonial and plant-based lens (see also: mushroom obsessed veg taco enthusiast). Her "genius" Salsa Guille, originally published in Epicurious, was featured on Food52's Genius Recipes, and newsletter of essays was "recommended reading" in the SF Chronicle. Find her published work in Epicurious, Refinery29, Food Network, Edible Manhattan and more.
Also by Mehreen Karim
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