La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor by Jocelyn Ramirez

Follow along with Jocelyn Ramirez as she transforms the traditional dishes she grew up making alongside her Abuela into wonderfully flavorful plant-based meals everyone will love. With only a few simple and affordable substitutions, you can capture all the spicy, earthy, savory deliciousness of authentic Mexican cooking, and help friends, family and even the die-hard meat-eaters enjoy a new side of Latin cuisine. Amaze your taste buds with healthier versions of kitchen staples like Queso Fresco (Fresh Cheese), Chile de Árbol y Tomatillo (Árbol Chiles with Tomatillo) and Tortillas Hechas a Mano (Handmade Tortillas). Then make hearty, filling mains that carnivores and vegans alike will come back to again and again, such as Tacos de Yaca Carnitas (Jackfruit Carnitas Tacos), Sopa de Tortilla con Crema (Tortilla Soup with Cream) and Mole Verde con Champiñones (Mushrooms in Green Mole). With these 60 recipes you’ll be cooking the foods you love with better-for-you ingredients.

You don’t have to give up your taco cravings just because you gave up meat. In La Vida Verde, author Jocelyn Ramirez swaps meat for plant-based alternatives in classic Mexican dishes, and does so without compromising on flavor or spice. Claiborne, author of Sweet Potato Soul above, even gave her own review of the Mexican cookbook via The Strategist. “I love how easy and approachable the recipes are, like cóctel de champiñón (mushroom cocktail), tacos de yaca al pastor (jackfruit al pastor tacos), and capirotada de xocolate (chocolate bread pudding).

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