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"Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired 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 flavored dishes like Cabbage and Poblano Flautas, Squash Blossom Tempura, Zucchini Baja Fried "Fish" Tacos, and Plant-Based Buttercream Tres Leches. 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 colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!"--
List of contents
Preface
Introduction
Keep Your Kitchen Stocked
Starters
Triple-Corn Cornbread (Pan de Triple-Elote)
Shell Pasta Soup (Sopa de Conchas)
Tortilla Soup (Sopa de Tortilla)
Mom’s Vegetable Soup (Sopa de Verdura)
Chayote Cream Soup (Crema de Chayote)
Tijuana-ish Caesar Salad
Black Bean Salad (Ensalada de Frijol Negro)
Squash Blossom Tempura (Tempura de Flor de Calabaza)
Dinners & Entrees
Brothy Pot of Beans (Frijoles de la Olla)
Refried Beans (Frijoles Refritos)
Enfrijoladas
Cauliflower Chorizo
Red Rice (Arroz Rojo)
Ten-Ingredient Mole with Plantain (Mole Rapido)
Cabbage and Poblano Flautas
Coconut Cream Poblanos (Rajas con Crema)
Seared Oyster Mushrooms
Masa-Based Meals
Masa from Scratch
Corn Tortillas (Tortillas de Maíz)
Green Bean and Mint Tetelas (Tetelas de Ejote y Menta)
Potato and Cauliflower Chorizo Sopes (Sopes de Papa y Chorizo de Coliflor)
Oaxacan Shiitake Empanadas
Bean and Cheese Gorditas (Gorditas de Frijol y Queso)
Tomato–Butter Bean Tlacoyos
Tacos, Tortas & Tostadas
Grilled Mushroom Tacos (Tacos de Setas Asadas)
Crispy Tofu Rinds (Chicharrón de Tofu)
Crispy Tofu Rind and Salsa Verde Tacos
Tofu Rind Sandwiches (Tortas Guacamayas Veganas)
“Drowned” Oyster Mushroom Sandwiches (Tortas Ahogadas de Setas)
Golden Crispy Potato Tacos (Tacos de Papa)
Zucchini Baja Fried “Fish” Tacos
Tofu Carnitas Tacos
Garbanzo Ceviche Tostadas
Cauliflower Tostadas (Tostadas de Coliflor Casera)
Desserts & Drinks
Plant-Based Buttercream Tres Leches
Mexican Wedding Cookies (Besitos de Nuez)
Mango Rice Pudding (Arroz con Leche y Mango)
Quick Hibiscus Fritters (Buñuelos Rápidos)
Crepes and Caramel Sauce (Crepas de Cajeta)
Chocolate-Rose Drink (Como la Flor Champurrado)
Fresh Banana Drink (Agua de Plátano)
Pumpkin Spice Drink (Atole de Calabaza)
Condiments & Salsas
Tofu Queso Fresco
Pumpkin Seed Cheese (Requesón de Pepitas)
Chipotle Mayonnaise
Silken Mexican Cream (Tofu Crema Mexicana)
Coconut Sour Cream
Quick-Pickled Red Onion
Pink Pickled Vegetables (Escabeche Rosado)
Umami Guacamole
Pico de Gallo (Salsa Bandera)
Smoky Salsa (Salsa Ranchera)
Clementine Salsa Verde
Tomato Caldillo (Caldillo de Jitomate)
Resources
Acknowledgments
Index
About the Author
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.
Summary
Discover the deliciousness of vegan versions of favorite Mexican foods—part of Workman’s new series of passionate 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 flavored 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 colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!
