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The Vegan Mexican Cookbook: Regional Vegan Recipes From Tamales To Tostadas

The Vegan Mexican Cookbook: Regional Vegan Recipes From Tamales To Tostadas

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The Vegan Mexican Cookbook: Regional Vegan Recipes From Tamales To Tostadas

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3.5/5 (2 valutazioni)
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185 pagine
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Pubblicato:
Sep 20, 2017
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Enjoy Authentic Vegan Mexican Cuisine
Wondering how you can enjoy taco without sour cream or the much-loved shredded cheese that holds the taco together? What about other classic Mexican meals such as Tamales, chimichangas,  Enchiladas, quesadillas and Churros?  Wonder no more as this book is loaded with authentic vegan Mexican recipes that you and your family will love. So if you thought the vegan diet a deprivation diet, you will soon be proved wrong  as this book will open you up to a whole new world of recipes and foods as well as cooking tips to utilize in the kitchen. You will enjoy the fresh flavors of Mexican cuisine in a refreshingly new way.
You no longer need to worry about whether you are being served authentic vegan Mexican meals in restaurants when you can now make yours at home.  As a matter of fact, every- plant based kitchen need this little cookbook, filled with awesomely tasty recipes that you can make easily in the comfort of your home.
Some of these recipes include:
• Mexican Style Bean- Tofu Scramble
• Zucchini, Roasted Tomatoes &Green Onions With Cheese Tamales
• Falafel Tacos Filled with Avocado-Sriracha Cream
• Guisada De Hongos Torta With Highly Spiced Stewed Mushrooms
• Mexican Chipotle Mayo Smeared Black-Bean Tortas
• Grilled Corn With Cashew Crema
• Jalapeno-Watermelon Margaritas
• Fruity Salty Chihuahua
And lots more…
Buy Now!

Editore:
Pubblicato:
Sep 20, 2017
Formato:
Libro

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The Vegan Mexican Cookbook - Mitch Ayala'

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INTRODUCTION

Everyone that has tasted Mexican food can attest to how delicious it is. But if you are on a vegan diet yet crave the taste of some good Mexican food, what can you do with the heavy presence of cheese and meat in a typical Mexican food? This book has been written to give you the good news that your favorite Mexican food can be made plant- based with ease. Even if the vegan diet is all about whole grains, seeds, nuts, fruits and vegetables; with no meat, no egg, no lard and no diary, you can still enjoy your classic food every time! You can enjoy enchiladas, tacos, chimichangas, burritos and quesadillas by simply picking the vegetarian option ─ roasted veggies, veggie chilli and beans, thereby making it vegan!

Sometimes we forget that the other components that make up our favorite Mexican dishes are all vegan─ Guacamole, salsa tortillas (corn and flour), grilled veggies, jalapeno, chipotle and the hot chili sauce. Cheese is vital to Mexican cooking; luckily, there are a few plant-based ones to pick from. And let’s not forget beans (black beans, pinto beans, refried beans), which may be used instead of meat and still provide a delightful meal. Guacamole is a great substitute for cheese and can be added to virtually anything. Additionally, soy is an excellent option for diary. Avocados are also a welcome consideration as it contains the good fat that will do your body great good.

When it comes to authentic vegan Mexican, it’s not just cooking with any kind of beans. Black beans have a very earthy, iron flavor. While it can be used in any meal, it may not retain its entire flavor after cooking but changes flavor slightly. Pinto beans have a starchy flavor that can also be likened to the flavor of corn tortilla. They make great Mexican dishes and are also suitable for refried beans. Beans and rice are essential components in many Mexican meals. If eaten combined, they are a great source of complete protein. They are nutritious and super-delicious. Use whole brown rice as this is healthier. White rice has been shorn of its fiber, consequently, all its nutrients.  Whole grain brain rice may have a rougher texture; it is healthier and fills up for longer. White rice is also good though.

Let’s talk a bit about Chile peppers as it is essential to Mexican cooking. Peppers come in all sizes, flavors and intensity. Eat with caution though and eat what your taste buds can handle, as the most intense ones are really hot! Jalapeno chile is good for the average eater. It has a moderate intensity (hotness) and a great flavor. You can take out the seeds if you aren’t too comfortable with spicy foods. The Serrano chili smacks you with some heat once you eat it but it’s so delicious when mixed in some tacos. Habaneras are not for novices. While it isn’t the hottest chili in the world, it is intensely hot and shouldn’t really be a consideration if you aren’t one with a queer knack for extremely spicy food.

Making vegan Mexican food at home can be fun, especially when you are with friends and family. For instance, imagine the fun that comes with making tacos with bowls of flavorful fillings. The rich array of interesting vegan fillings for everyone to pick from─ homemade chilli, crispy lettuce, salsa, veggie mince, vegan sour cream, guacamole, chopped spring onions, vegan cheese, diced tomato, jalapenos and hot sauce!

As a matter of fact, this book explores the delicious and obtainable world of vegan Mexican food. The recipes below make quick and easy family meal. Take the time to try them and enjoy!

BREAD

Sunrise Conchas

Yummy Mexican conchas with a vegan twist and served with a hot cup of coffee.

Preparation time: 3 hours

Cooking time: 30 minutes

Servings: 12 Conchas

Ingredients:

⅔ cup warm water

1 tbsp dry yeast

½ cup lukewarm soy milk

2 tablespoon apple cider vinegar

⅓ cup vegan butter, room temperature

⅓ cup sugar

3½ cups all purpose flour

1 teaspoon salt

For the sugar topping:

⅓ cup sugar

¼ cup vegetable shortening

½ cup all purpose flour

1 teaspoon Mexican vanilla or pure vanilla extract

Directions:

1. Pour water and yeast into a large mixing bowl and mix well. Allow to proof for 5 minutes.

2. In the meantime, pour the soy milk and apple cider vinegar into a measuring cup and set aside for 5 minutes too.

3. Immediately the yeast has proofed, pour in the soy milk mixture, vegan butter, two cups of flour, sugar and salt. Mix everything together carefully and then slowly add the remaining 1½ cups of flour.

4. Immediately the mixture is well combined, knead the dough with your hands for about 6 to 8 minutes until it becomes smooth and capable of stretching.

5. Transfer the smooth and elastic dough to a large oiled bowl, cover with a kitchen towel and keep in a warm place for 1 ½ hours to allow the dough rise until its size doubles.

6. Beat or punch down the increased dough with your hands and knead for 1 to 2 minutes.

7. Split the dough into 12 equal sized balls and knead each ball for 1 to 2 minutes. Set them on a parchment lined baking sheet.

8. Cover the baking sheet with a kitchen towel and let it rise for 30 minutes.

9. In the meantime, prepare the sugar topping.

10. Pour sugar, flour, vegetable shortening and vanilla into a medium mixing bowl and mix together with your hands until the mixture forms thick dough, and then cover with a plastic wrap and let it sit.

11. Preheat the oven to 375°F.

12. Immediately the conchas dough has risen for the 30 minutes, divide the sugar topping into 12 equal balls. This should be enough to cover each conchas.

13. Pick two plastic wrap sheets and place the sugar topping balls one at a time between the two plastic wrap sheets and then use your hands to press down until it is wide enough to cover the surface of the concha.

14. Place the widen sugar topping on top of a concha and continue this process until the other toppings are done.

15. Cut the sugar topping into slits to make a shell look. 

16. Do not cut all the way through the dough but cut lightly into the sugar topping about 4 to 5 cuts.

17. Cover the dough and set aside to rise for 20 minutes.

18. Place the conchas in the parchment lined baking sheet at least 2 inches. You may bake 6 conchas on one baking sheet.

19. Set the baking sheet in the oven and bake for 14 to 16 minutes, or until the bottoms of the conchas are lightly browned.

20. Serve sweet conchas and enjoy!

Vegan Quinoa Tortillas

The egg substitute helps the quinoa flour and tapioca starch bind well and

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