The Mexican Vegetarian Cookbook

"The Mexican Vegetarian Cookbook" is a comprehensive guide to vibrant, vegetarian Mexican home cooking, authored by the bestselling author of "Mexico: The Cookbook." The cookbook features over 400 authentic everyday recipes that celebrate Mexico's diverse culinary history with a focus on meat-free dishes. The recipes showcase traditional and modern creations using ingredients like corn, beans, spices, fruits, vegetables, legumes, seeds, and edible flowers found abundantly in Mexico. The collection includes clear and straightforward instructions suitable for home cooks of all skill levels, covering breakfasts, lunches, dinners, desserts, pulses (high-protein superfoods), breads, drinks, sauces, and basics essential for mastering Mexican cuisine. With a visually appealing design and vivid photography, this cookbook is a valuable addition to any kitchen shelf. Chapters and recipes include: Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche Snacks (Botanas y Antojitos) : Pickled Jalapeños Salads and Sides : Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo