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Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body. —María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that's both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients—and with ¡Salud! Vegan Mexican Cookbook he does exactly that. Enjoy such tantalizing dishes as: Spicy Eggplant Barbacoa Tacos Jackfruit Guisado Tortas Oaxacan Style Mushroom Tamales Classic Chile Relleno Black Bean and Guacamole Sopes Chicken-Style Enchiladas with Green Mole Sauce Rajas con Crema Horchata Mexicana
The bestselling author of Vegan Tacos explores the magic of Mexico’s regional cooking—exotic flavors that you can enjoy without leaving your kitchen. Jason’s delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include: Oaxacan-Style Black Beans Potato and Drunken Bean Gorditas Chilled Avocado Soup Tofu and Tortillas in Red Salsa Creamy Green Enchiladas Mushroom Crêpes in Poblano Chile Sauce Flan with Apricot Preserves Muddled Sage Margarita A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more. “Any vegan interested in cooking unique Mexican dishes Must Have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine.” —Vegetarians in Paradise
Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day. It's a fast-paced world out there, making it easy to fall into the habit of eating fast food. If you're vegan (or trying to eat a more plant-based diet) then you've got even more of a challenge, since finding vegan options on-the-go is no small feat. The answer is #mealprepping. Meal prepping -- the practice of preparing whole meals and meal components for the week ahead -- has gained immense popularity in the last few years. In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you'll be happy to avoid sad takeout while saving time and money. Recipes include Maple Granola with Almonds and Raisins, Tempeh Tacos with Mango Sriracha Sauce, Avocado Goddess Salad with Edamame, and Matcha Pistachio Blondies.
Plant-based homemade tacos (and more) from the New York Times–bestselling author of Vegan Mexico, with plenty of pro tips and photos. Celebrated chef Jason Wyrick showcases exciting Mexican flavors and textures with recipes for traditional and creative tacos—including your own homemade tortillas, salsas, and condiments. You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico—and learn how to make them using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, make such tantalizing recipes as: Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas Tacos with Pintos Borrachos and Vegan Queso Fresco Tacos Dorados with Plantains, Black Beans, and Roasted Garlic Baja Tacos with Lobster Mushrooms Breakfast Tacos with Rajas, Mojo Scramble, and Pintos Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema Also featured are sections on taco culture and history; essential ingredients; helpful shortcuts; beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; desserts and sides; and how to host a taquiza (taco party).
Unlock all the health benefits—and all the flavor—of Mexican cuisine, with this lighter take on traditional favorites! Traditional Mexican ingredients aren’t just delicious; they’re good for you, too: Avocados are a superfood, and so are beans and lentils. Corn is a fiber powerhouse—and what is salsa if not a fresh vegetable sauce? In Healthy Easy Mexican, Velda de la Garza reintroduces this craveable cuisine with 140 new, lighter recipes her abuelita would approve of. From chalupas to enchiladas and nachos to tacos, she elevates whole produce and lean meats to fiesta-worthy fare with generous helpings of herbs and spices (also good for you)! Here are can’t-miss classics (like tamales, which date back to the Aztecs), Latin Caribbean–Mexican fusions (Slow Cooker Pork Pernil Tacos!), and Tex-Mex traditions, like the Cowboy Bread recipe passed down by Velda’s grandfather. Quick preparations with short ingredient lists will have you eating in no time, while nutrient information for every recipe steers you right. This is Healthy Easy Mexican. !Buen provecho! Flavorful fresh salsas and dips: Guacamole with Toasted Cumin Protein-packed meat and fish dishes: Steak Tacos with Tomatillo Sauce Filling vegetarian favorites: Mushroom and Cheese Enchiladas Plus hearty salads, rice and beans, soups, breads, desserts, and more!
International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
Go plant-based with Steph and Adam, YouTube's most popular meal preppers. Eating a plant-based diet--one that embraces veggies and ditches the meat, eggs, and dairy--is one of the easiest ways to improve your health. Whether you're ready to go entirely vegan or just want to incorporate more plant-based meals into your diet, Steph and Adam will show you how to plan and prep ahead, so your meals are ready to go when you're ready to eat. Flexible meal plans include all your favorite foods and flavors, from mac and cheese to mashed potatoes, all made with plant-based, whole-food ingredients. * Over 60 plant-based recipes for breakfasts, mains, snacks, and desserts * Get-started guide walks you through the basics of plant-based eating * Soy-free, grain-free, and paleo-friendly tags make it easy to find recipes that fit your diet * Flexible build-a-meal strategies let you choose your favorite flavors * Easy-to-follow meal plans take the guesswork out of what to make * Nutritional information for every recipe to help manage macros and achieve diet goals.
Vegan Meal Prep is the ultimate life-hack for ready-to-go plant-based meals any day of the week. A little meal prep goes a long way to simplifying the plant-based diet. Vegan Meal Prep makes sure that you always have healthy, portion-controlled meals and snacks ready-to-go with fool-proof meal preps. Featuring 8 meal preps that cater to a variety of nutritional needs and tastes--grains, greens, legumes, bowls, and more--this cookbook provides nutritious, balanced recipes for 5 days of the week. Complete with a start to finish guide for prep day efficiency, plus meal prep must-haves like shopping lists and storage tips, the hardest thing you'll have to do is choose which meal prep is right for you. Vegan Meal Prep includes: Meal prep 101 that explains the benefits of vegan meal prep, along with basic techniques, go-to ingredients, and storage tips. 8 meal preps, each including a meal plan, shopping list, equipment list, a step-by-step prep day action plan, and 5 recipes for the week. 70 recipes that include Tofu-Spinach Scramble, Quinoa and Kale Bowl, Miso Spaghetti Squash, Pesto Pearled Barley, Kale Chips, and more! Whether you're a newbie vegan or have experience with the plant-based lifestyle, Vegan Meal Prep makes it easy to enjoy nourishing, plant-based meals as a regular part of your weekly routine.
Cook 100 healthy and hearty vegetarian meals—faster than pizza delivery A vegetarian diet offers an abundance of nutrient-rich food options that promote long-term health. This easy vegetarian cookbook features easy recipes that prove you can enjoy fresh, flavorful vegetarian meals—even on busy weeknights. Go beyond other vegetarian recipe books with: 30-minute prep—Every recipe is designed to come together in 30 minutes or less, so you can have healthy homemade cooking anytime. 100 easy vegetarian recipes—Discover wide variety of meals influenced by global cuisine, including Tex-Mex Chili, Simple Lemon Dal, and Indonesian-Style Spicy Fried Tempeh Strips. Helpful dietary labels—Choose the dish that works for you with recipe labels like Vegan, Gluten-Free, Dairy-Free, Nut-Free, Oil-Free, and Soy-Free. Eat healthy even in a hurry with the simple, yet delicious recipes in The 30-Minute Vegetarian Cookbook.