A Vegan Taste of Central America
Exploring traditional customs with dashes of innovation, this vegan cookbook touches on all the abundant ingredients of Central American cuisine. The low-lying plains of Central America, with their rich volcanic soil, offer ideal conditions for a cornucopia of fruits, vegetables, and grains. Packed with recipes calling for okra, yams, avocado, squash, cassava, and other delicacies of the vine, this guide features meal ideas for any hour of the day, and any occasion. The recipes are rich with native, Spanish, and Afro-Caribbean influences and offer appealing options to any vegan looking to boost his/her repertoire of animal-free dishes.
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Tomato okra and baby corn soup
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allspice avocado baking powder black pepper boil cayenne pepper chayotes chilli and garlic chopped 1 dessertspoon chopped 1 red chopped 2 garlic chopped fresh coriander chopped fresh parsley coconut commeal cooked cornmeal courgettes cover and simmer cream crushed 1 dessertspoon crushed 1 tablespoon cumin deseeded and finely dessertspoon com oil dessertspoon olive oil diced dough drain finely chopped fresh Fry the onion garlic cloves green chilli hearts of palm Heat the oil ingredients large pan lemon juice margarine mashed mixture olive oil oregano paprika parsley peanuts peeled and finely plain flour preheated oven quinoa red onion red pepper roasted rounded dessertspoon rounded tablespoon finely salad salsa season with black skinned and chopped sliced soya milk Spoon spring onions sprinkle stirring occasionally sweetcom kernels sweetcorn Tabasco sauce tablespoon com oil tablespoon olive oil tablespoons finely chopped teaspoon baking powder teaspoon ground allspice textured vegetable protein tortillas vegan Vfe teaspoon