Make It Plant-Based! Mexican

A Cookbook

Andrea Aliseda, Mehreen Karim

$42.99

Hardback

Forthcoming
Pre-Order now

QTY:

English

Workman Adult
22 May 2025

Vegetarian cookery; National & regional cuisine; Cookery by ingredient

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 Leches

And 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.

Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Southern, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!

By: Andrea Aliseda, Mehreen Karim
Imprint: Workman Adult
Country of Publication: United States
Dimensions: Height: 232mm, Width: 184mm, Spine: 18mm
Weight: 700g
ISBN: 9781523528677
ISBN 10: 1523528672
Pages: 192
Publication Date: 22 May 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Andrea Aliseda is a Mexican-American writer, and vegan recipe developer based in Los Angeles, CA. Andrea's work primarily explores Mexican-American foodways, origins, and culture through a historical, decolonial and plant-based lens (see also: mushroom obsessed veg taco enthusiast). Her ""genius"" Salsa Guille, originally published in Epicurious, was featured on Food52's Genius Recipes, and newsletter of essays was ""recommended reading"" in the SF Chronicle. Find her published work in Epicurious, Refinery29, Food Network, Edible Manhattan and more.