If you like Mexican food, here are some nice plant-based recipe books to try out. Making your own food is ‘peaceful politics in action’, as you can create delicious affordable food, with real local ingredients and no plastic packaging.
La Vida Verde is by a Mexican-American caterer in LA. Amaze your tastebuds with Queso Fresco (fresh cheese), Árbol chiles with tomatillo, Handmade tortillas, Tortilla soup with cream and Mushrooms in green mole.
Never eat rice after 24 hours. Keep recipes away from young children and pets due to onion, garlic, spices and lime. Read more on food safety for people & pets (many foods are unsafe near animal friends).
Be careful, when handling chilli peppers. It’s best to wear gloves. But whether you do or not, don’t touch your eyes until you’ve washed your hands. Or you’ll know it!
Provecho offers authentic recipes by a man who grew up in Oakland (California) as a first-generation Mexican American who spent countless hours cooking alongside female relatives, with recipes passed through notes.
He’s now recreated these recipes, with Salvadoran and Colombian influences: Mini Bundt Cakes (above), Slow-simmered soups & stews, Empanadas, tamales, quesadillos, tacos, Cinnamon pancakes & breakfast burritos, Salsas, salads, ceviches and spicy tamarind juice.
Sugar Taco at Home offers recipes from a women-owned LA restaurant that’s ditching meat and dairy for juicy jackfruit, perfectly-seasoned seitan, house-made queso and more. Recipes include Sugar Taco Carne Asada, Meaty mushroom enchilades verdes, Tofu chilaquiles and Tres leches cake.
