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Plant Powered Mexican - Fast, Fresh Recipes from a Mexican-American Kitchen (Hardcover)
Loot Price: R639
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Plant Powered Mexican - Fast, Fresh Recipes from a Mexican-American Kitchen (Hardcover)
Expected to ship within 9 - 15 working days
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In Plant Powered Mexican, Kate Ramos (Hola Jalepeno) takes you on a
tour of her delicious, vegetable-driven kitchen with 70+ recipes
celebrating the flavors of Mexico. Mexican recipes have long been
known for their fresh, vibrant ingredients and delicious flavor
combinations. However, it's only recently that chefs and eaters
alike have discovered something wonderful: many Mexican recipes
taste just as good (or better!) when vegetables are the star. This
collection of meat-free Mexican recipes includes favorites passed
down from family as well as many of Kate's own creations. Chapters
and recipes include: Low Cook: Spicy Mexican Gazpacho with Chopped
Cucumber Salad; Cauliflower, Pepita, and Rice Salad Lettuce Wraps;
Chilled Avocado Soup with Farmer's Market Fairy Dust; Tomatillo
Poke Bowl with Avocado and Pink Grapefruit; Marinated Vegetable
Torta with Serrano-Lemon Aioli From the Stove: Spinach and
Caramelized Onion Sopes, Winter Vegetable Enmoladas with Queso
Fresco, Jackfruit Tinga Grain Bowls, Squash Blossom Quesadillas
with Tomatillo-Avocado Salsa, Poached Eggs Divorciados From the
Oven: Roasted Carrot Barbacoa Tostadas, Sweet Pea and Potato
Empanadas, One Pan Chile Rellenos, Sheet Pan Chilaquiles Rojos with
Cilantro-Lime Crema From the Grill: Sangria Marinated Veggie
Skewers, Chipotle-spiced Cauliflower Tacos, Grilled Stuffed Peppers
with Mint, Queso Asado and Calabacitas Electric Pressure Cooker:
Almond Mole, Poblano Pepper-Potato Soup with Toasted Pepitas, Vegan
Red Pozole with Mushrooms, Black Bean and Swiss Chard Enchilada
Casserole While some recipes are easier than others, they were all
developed with the family table in mind. This means most are
weeknight meals meant to fit into a busy family's life. In addition
to the centerpiece mains, you'll find salads, soups, bowls, and
plenty of classics to return to week after week as well-think
time-tested salsa recipes, a foolproof version of Mexican rice, and
a hands-off pot of flavorful beans that can be served up four
different ways. Many of the recipes in the book are vegan and
others can be made vegan by omitting or substituting cheese or
milk. Whether you are vegan, vegetarian, or simply a
vegetable-loving cook, these are the Mexican recipes you've been
waiting for!
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