The vegetarian table: Mexico
Inspired by the increasing popularity of vegetarian fare and the vibrant taste sensations of Mexican cuisine, this second volume in The Vegetarian Table series offers a full range of tempting vegetarian appetizers, entr es, and desserts with a piquant flair. A delectable mosaic of culinary traditions joining the Old World and the Americas, the book's 80 recipes -- from a spicy Jicama and Watermelon Salsa to classic Chiles con queso, savory Red Enchiladas, and tasty Dessert Empanadas with Apple and Pecan Filling -- provide the perfect opportunity to indulge the vegetarian palate. With over 30 gorgeous, full-color photographs and a glossary of special ingredients, this unique and accessible cookbook makes it easier than ever to add a Mexican accent to any table.
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15 minutes Add the onion baking sheet bay leaf beans boil butter CHAYOTE cheese chickpeas chili powder CHILI STRIPS chopped cilantro cilantro cloves coarsely chopped COOKIES cool corn tortillas cornmeal cup cilantro leaves cups water cut into A-inch degrees F dish dough drain empanadas ENCHILADAS epazote finely chopped flavor flour floz food processor garlic garlic cloves green Heat the oil heavy skillet inch ingredients jalapeno jalapeno chili liquid marjoram masa harina medium heat medium tomatoes medium-high heat Mexican cooking MEXICAN CUISINE MEXICO microwave mixture nixtamal nuts olive oil onion oregano ounces oven peanut peeled plastic wrap platter poblano potatoes pound powder pulp pumpkin seeds queso recipe Reduce the heat refrigerate rice roasted room temperature SALSA SAUCE scallions Serve right simmer skillet sliced small onion soft soup Sprinkle squash Stir over medium-high sugar SWEET tablespoons tamales taste teaspoon dried oregano teaspoon salt toasted tomatillos V2 cup vinegar