Make It Plant-Based! (50 Mexican Recipes
Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!
Make It Plant-Based! Mexican offers 50 recipes for soups, tacos, tortas and sweets (sub avocado with smashed peas, more local and ethical).
Don’t eat cooked rice after 24 hours (and don’t rub your eyes after chopping chillies!). Read more on food safety for people and pets (onions, garlic and spices are not safe near animal friends).
Bin allium scraps (onion, garlic, leeks, shallots, chives) as acids may harm compost creatures (same with tomato/citrus/rhubarb scraps).
Recipes include:
- Vegetable Spicy Soup
- A Brothy Pot of Beans
- Grilled Mushroom Tacos
- Vegan Tres Leches (three milk cake)
Author Andrea Aliseda is a Mexican/American food writer and plant-based recipe developer based in Los Angeles, USA. Her work has appeared in many publications, where she also writes on food culture.
Comida Casera: 100 Plant-Based Mexican Recipes
Comida Casera is by a Mexican-born chef, who shares over 100 plant-based Mexican recipes. This is a love letter to her food and culture! Written by a professional chef, find everything from comfort food to fine dining recipes.
Enjoy recipes for:
- Almond Queso Fresco
- Green Chilaquiles
- Chilorio Burritos
- Pumpkin Seed Enchiladas
- Mushroom Carnitas Tacos
- Bean and Nopal Tostadas
- Potato & Poblano Stuffed Corn Cakes
- Mole Poblano Enchiladas
- Tres Leches Cake
- Vanilla Flan
- Tres Leches Cake
What a beautiful cookbook! Dora manages to make gorgeous looking food that is delicious and accessible. This book and its food, is as delightful as Dora herself. Pati Jinich
Dora Ramírez is a chef, recipe developer and photographer who was born and raised in Mexico, and graduated from the Culinary Institute of America in New York. She is passionate about teaching others the benefit of plant-based lifestyles from her home in Texas, USA.
