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Meat-free Mexican: Vibrant Vegetarian Recipes

£12.5£25.00Clearance
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Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen.

Mexican is my favourite cuisine and this book is simple to follow and delicious healthy meals created. My mother always used to make homemade mayonnaise, barbecue sauces, ketchup bases, mint sauce and horseradish cream, so I felt like the Mexican way of eating with salsas dolloped on food was actually quite like the way we eat in Britain – we love to dollop sauces onto food. Heap flavour onto your plates and fill your kitchen with Tommi’s Mexican-inspired vegetarian and vegan recipes.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. I think we’re really beginning to think about food as medicine much more these days, which I think is completely right,” she says. Runoff from the huge amount of animal waste at factory farms often pollutes nearby rivers, according to Food Print – “so I’d rather not have chicken if it’s from an industrial chicken farm close to a river,” says Miers.

Thomasina Miers, owner of award-winning restaurant group Wahaca (with over 25 branches across the UK) is back with her newest cookbook, sharing 100 Meat-Free Mexican recipes-- simple, easy, and delicious! It’s one of the most biodiverse countries in the world and the foundations of the diet are corn, beans, the courgette plant, tomatoes, chilies and wild herbs,” says Miers, 46. Exotic fruit is great for special occasions, but having them as a mainstay of your diet is going to be bad for the environment. Sauté each batch for four to five minutes until they are looking a little blackened all over and starting to blister.It’s not about having whatever you want, whenever you want, but it is about flavour and taste, and joy,” says Miers. In it, Miers reconstructs vegan and vegetarian versions of Mexican classics while creating brand new recipes.

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