Discover the deliciousness of vegan versions of favorite Mexican foods—part of Workman’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Mexican shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:*Cabbage and Poblano Flautas*Squash Blossom Tempura*Zucchini Baja Fried “Fish” Tacos*Plant-Based Buttercream Tres LechesAnd much more!The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole. Author: Andrea Aliseda Editor: Mehreen Karim Dimensions: 7.10(w) x 9.10(h) x 0.80(d)
