Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets - Hardcover
$17.99
$25.00
-28%Quantity
01
Pay over time for orders over $35.00 with
Availability:In StockContributor:Andrea Aliseda, Mehreen Karim (Editor)Series:Make It Plant-Based! CookbooksPublish date:2025-05-13Pages:192
Language:EnglishPublisher:Workman PublishingISBN-13:9781523528677ISBN-10:1523528672UPC:9781523528677Book Category:CookingBook Subcategory:Regional & Cultural, Vegetarian, Specific IngredientsBook Topic:Mexican, Natural FoodsSize:9.10 x 7.30 x 0.80 inchesWeight:1.5013Product ID:SCTBAM7JHX
Make It Plant-Based! Mexican: 50+ Recipes for Vegan Soups, Tacos, Tortas, and Sweets
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...
Series: Make It Plant-Based! Cookbooks
Language:EnglishPublisher:Workman PublishingISBN-13:9781523528677ISBN-10:1523528672UPC:9781523528677Book Category:CookingBook Subcategory:Regional & Cultural, Vegetarian, Specific IngredientsBook Topic:Mexican, Natural FoodsSize:9.10 x 7.30 x 0.80 inchesWeight:1.5013Product ID:SCTBAM7JHX
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,...
Publisher: Workman Publishing
Contributor(s)
Author
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.