Jason Wyrick

Vegan Mexico

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The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen. Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:Oaxacan Black BeansBlue Corn Mushrooms BocolesFour Chile Noodle SoupClassic Sweet Corn TamalesOld-Style Street EnchiladasSonoran Machaca BurritosSweet Potato PastelitosTres Leches CakeA leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.
This book is currently unavailable
329 printed pages
Original publication
2016

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Quotes

    Joana Samanohas quoted4 years ago
    Basic Guacamole
    Makes about 1 cup
    2 ripe Hass avocados, pitted and peeled
    Juice of 2 limes
    1/3 teaspoon salt
    In a bowl or molcajete, combine the avocados, lime juice, and salt. Mash to combine, but don’t make the guacamole completely smooth.
    Joana Samanohas quoted4 years ago
    You’ll need one tub of Kite Hill brand vegan ricotta. Crumble the ricotta onto cheese cloth or wax paper, making sure that the crumbles stay separated. Sprinkle 1/4 teaspoon salt all over the crumbles. Leave this out to dry for 6 hours and you have a queso fresco that surprisingly tastes and feels like the traditional dairy version.
    Joana Samanohas quoted4 years ago
    er, optional (I prefer ancho powder with a dash of chipotle powder)
    2 sprigs fresh epazote, chopped, or 1 tablespoon dried epazote, optional
    Optional Garnishes:
    1 Roma tomato, cut into 1/2-inch dice
    1 small white onion, cut into 1/4-inch dice
    1 serrano chile, seeded and minced
    1/4 cup Roasted Chile Strips
    Add the beans, water, onion, 1/2 teaspoon of the salt, and optional shortening combination (if using) to a 4-quart pot and bring the water to a boil over high heat. Reduce the heat so that the water is simmering and cook until the beans are just soft. This will take 1

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