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Meat-free Mexican: Vibrant Vegetarian Recipes

£12.5£25.00Clearance
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Tommi has written for the Financial Times, the Times and has a regular column in the Guardian magazine on Saturday. 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. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste.

This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!The salsas, the chilli oils, the moles – for me it’s not just levels of goodness and nutrition but flavour and texture and colour. Put one half of the plastic or parchment onto the tortilla press or worktop and place your first ball in the middle. Knead in the bowl for two to three minutes until smooth, then cover with a dish towel and rest for 30 minutes.

We’re still opening factory farms, and the government’s talking about reducing carbon targets,” she sighs. Sauté each batch for four to five minutes until they are looking a little blackened all over and starting to blister. Arrange them in overlapping circles on a large serving plate and dress with the dressing while still warm. Taste the mixture and add more agave if needed, remembering to sweeten more than you think necessary, as much of the sweetness disappears once the lollies are frozen. This is a vibrant and enticing collection of recipes that are simple enough to cook every day but exciting enough for date nights and entertaining.If you've ever eaten at Wahacca, you'll know what to expect - rich, flavourful dishes packed with exuberant spices. With her natural passion for flavours and ingredients Thomasina offers us an irresistible range of seasonal recipes that reflect her personality and love of all things real, hearty and above all delicious. Protein often came from moles (a traditional type of sauce made from beans), “enriched with lots of ground seeds”, adds Miers. This will depend if you are using it to top nachos (loose) or as a dip for chilaquiles (not so loose for this Mexican breakfast dish).

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