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      Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen

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      SKU 9780760371145 Categories ,
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      Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls.
      In Plant Powered Mexican, Kate Ramos (Hola Jalepeno) takes you on a tour of her delicious, vegetable-driven kitchen with 70...

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      Description

      Product ID:9780760371145
      Product Form:Hardback
      Country of Manufacture:CN
      Title:Plant Powered Mexican
      Subtitle:Fast, Fresh Recipes from a Mexican-American Kitchen
      Authors:Author: Kate Ramos
      Page Count:192
      Subjects:Health and wholefood cookery, Health & wholefood cookery, Vegetarian Cookery and vegetarianism, National and regional cuisine, Vegetarian cookery, National & regional cuisine, Mexico
      Description:Select Guide Rating
      Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls.
      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!
      Imprint Name:Harvard Common Press,U.S.
      Publisher Name:Harvard Common Press,U.S.
      Country of Publication:GB
      Publishing Date:2021-11-09

      Additional information

      Weight854 g
      Dimensions260 × 209 × 20 mm