Zoom

Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets

Name: Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets
Brand: Workman Publishing
SKU: 9781523528677
Price: 17.99 USD
Availability: InStock

$17.99 $25.00

Discount: $7.01 (29%)

Hurry Up! Only 177 Left in Stock!

Out of stock >

Guarantee safe & Secure checkout

Availability: In Stock

Contributors:

Andrea Aliseda, Mehreen Karim (Editor)

Publisher:

Workman Publishing

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, Vegetarian, Specific Ingredients

Book Topic:

Mexican, Natural Foods

Series:

Make It Plant-Based! Cookbooks

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2025-05-13

ISBN 13:

9781523528677

Weight:

1.5 lbs

Size:

9.10 x 7.30 x 0.80 inches

Pages:

192

Mint Condition +

product description

Description

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!

About the Author
Andrea Aliseda (she/her) is a food, culture writer, and plant-based recipe developer based in Los Angeles, CA. Andrea has been published by De Los, The LA Times, Epicurious, The Kitchn, Bon Appetit, Harper's Bazaar, and more. Her "genius" Salsa Guille, originally published in Epicurious, was featured on Food52's Genius Recipes, and her self-titled substack newsletter of essays on Mexican food, culture, and identity was dubbed "recommended reading" by Soleil Ho in the SF Chronicle. With a love for California cuisine, fresh produce, herbs, and mushrooms, Andrea marries her plant-based culinary style with seasonal vegetables, nostalgic and post-colonial Mexican recipes rooted in place, and a dash of whimsy. When not writing about food, she's typing away on fiction and poetry, and hanging out with her love and pup. Find her at andreaaliseda.com and on Instagram @andrea_aliseda.

Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets

Description

Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City

Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City

Recently Viewed Products

Recently viewed products

Secure Payment

Online Offers

Quick Refunds

Curated Items