Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Mexican foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Mexican foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
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.
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Preface Introduction Keep Your Kitchen Stocked Starters Triple-Corn Cornbread (Pan de Triple-Elote) Shell Pasta Soup (Sopa de Conchas) Tortilla Soup (Sopa de Tortilla) Mom’s Vegetable Soup (Sopa de Verdura) Chayote Cream Soup (Crema de Chayote) Tijuana-ish Caesar Salad Black Bean Salad (Ensalada de Frijol Negro) Squash Blossom Tempura (Tempura de Flor de Calabaza) Dinners & Entrees Brothy Pot of Beans (Frijoles de la Olla) Refried Beans (Frijoles Refritos) Enfrijoladas Cauliflower Chorizo Red Rice (Arroz Rojo) Ten-Ingredient Mole with Plantain (Mole Rapido) Cabbage and Poblano Flautas Coconut Cream Poblanos (Rajas con Crema) Seared Oyster Mushrooms Masa-Based Meals Masa from Scratch Corn Tortillas (Tortillas de Maíz) Green Bean and Mint Tetelas (Tetelas de Ejote y Menta) Potato and Cauliflower Chorizo Sopes (Sopes de Papa y Chorizo de Coliflor) Oaxacan Shiitake Empanadas Bean and Cheese Gorditas (Gorditas de Frijol y Queso) Tomato–Butter Bean Tlacoyos Tacos, Tortas & Tostadas Grilled Mushroom Tacos (Tacos de Setas Asadas) Crispy Tofu Rinds (Chicharrón de Tofu) Crispy Tofu Rind and Salsa Verde Tacos Tofu Rind Sandwiches (Tortas Guacamayas Veganas) “Drowned” Oyster Mushroom Sandwiches (Tortas Ahogadas de Setas) Golden Crispy Potato Tacos (Tacos de Papa) Zucchini Baja Fried “Fish” Tacos Tofu Carnitas Tacos Garbanzo Ceviche Tostadas Cauliflower Tostadas (Tostadas de Coliflor Casera) Desserts & Drinks Plant-Based Buttercream Tres Leches Mexican Wedding Cookies (Besitos de Nuez) Mango Rice Pudding (Arroz con Leche y Mango) Quick Hibiscus Fritters (Buñuelos Rápidos) Crepes and Caramel Sauce (Crepas de Cajeta) Chocolate-Rose Drink (Como la Flor Champurrado) Fresh Banana Drink (Agua de Plátano) Pumpkin Spice Drink (Atole de Calabaza) Condiments & Salsas Tofu Queso Fresco Pumpkin Seed Cheese (Requesón de Pepitas) Chipotle Mayonnaise Silken Mexican Cream (Tofu Crema Mexicana) Coconut Sour Cream Quick-Pickled Red Onion Pink Pickled Vegetables (Escabeche Rosado) Umami Guacamole Pico de Gallo (Salsa Bandera) Smoky Salsa (Salsa Ranchera) Clementine Salsa Verde Tomato Caldillo (Caldillo de Jitomate) Resources Acknowledgments Index About the Author
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