Meat-free Mexican: Vibrant Vegetarian Recipes

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Gift it to the vegetarian in your life, or make something unexpected that will impress your friends at the next big dinner party! For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages.

Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking – herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. This time I used chopped roasted hazelnuts and added them at the end rather than blending them with the chillies - I preferred them this way. Serve in cheesy brunch burritos, cauliflower tacos scatter over nachos, or use to fill quesadillas, or serve as a delicious side topped with a little sprinkled Lancashire cheese, or feta. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico.

These healthy, wholesome recipes are meat-free by design, spotlighting Mexico’s outstanding foods, instead of relying on hard-to-source ingredients or substitutions. I was a bit daunted at first reading through the ingredient recommendation chapter at the beginning as I couldn't find all the different chillis etc, but Thomasina makes substitution recommendations and actually these work great. The incredible variety of Mexico’s cuisine reflects that it’s home to 12 per cent of global biodiversity and that’s why it’s perfect for finding inspiration for vegetarian cooking. Plus, “people are looking at eating less meat anyway, because environmentally, how much meat we’re eating is a total catastrophe.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Pile the beans into the tortillas and top with the garlic and capers, spooning over heaped spoonfuls of the tomato salsa. Alternatively, brush them with oil and cook them on a griddle pan, using the peeled-back leaves as handles, or bake them, peeled and oiled, in an oven preheated to 220 degrees for 15 to 20 minutes, then dress with the topping below. The idea of packing your diet with a rainbow of vegetables is very much the focus of her new book, Meat-Free Mexican.

We’re still opening factory farms, and the government’s talking about reducing carbon targets,” she sighs.