Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking – herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.

After soaking, place the beans in a large pan and cover with at least 10cm (4 inches) of cold water.What a thrill to have such a great cookbook that includes cheese and eggs -- as well as having vegan options. This collection of warming dishes from North America and the colder countries of Northern Europe includes tasty recipes from the snowiest climes, using produce that can be found on our own doorstep. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. As an American-born ovo-lacto-vegetarian who has lived in México for 32 years, I am delighted by the incredible versatility of plant-based dishes that are part of the typical (mostly pre-Hispanic) Mexican diet. Preparing and dining on traditional, delicious, authentic (and not meat-and-fat-heavy) Mexican food is both a culinary delight and a social experience to be savored.

There are lots of meals that have notes on how to adapt from vegetarian to vegan, but off you are used to vegan cooking you could pretty much adapt any dish in this book to vegan on your own. SANTIAGO LASTRAHeap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. The incredible variety of Mexico’s cuisine reflects that it’s home to 12 per cent of global biodiversity and that’s why it’s perfect for finding inspiration for vegetarian cooking.Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master.

Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. DIANA HENRY'Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. Whether you're looking for some textbooks for university, the latest biography or a travel guide - you'll find what you need in our categories. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. a bit strange, I'm not sure if I like it or not event though I love all the ingredients individually.Anything that grows within 50 or 100 miles of you is a great staple to eat because there’s less of an impact. Roughly chop the coriander leaves and finely chop the stalks and stir into the tomatoes with the onion, chillies, oil, half the lime juice, the salt and sugar. Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. I usually hate recipe preambles, but the author's tales of living in Mexico make you want to pack up your vegetarian suitcase and go.