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Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-Americ an Kitchen, Ramo
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Ubicado en: Dallas, Texas, Estados Unidos
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N.º de artículo de eBay:167349271585
Última actualización el 06 ago 2025 11:23:02 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN
- 9780760371145
Acerca de este producto
Product Identifiers
Publisher
Harvard Common Press
ISBN-10
0760371148
ISBN-13
9780760371145
eBay Product ID (ePID)
8050080674
Product Key Features
Book Title
Plant Powered Mexican : Fast, Fresh Recipes from a Mexican-American Kitchen
Number of Pages
192 Pages
Language
English
Publication Year
2021
Topic
Specific Ingredients / Vegetables, Regional & Ethnic / Mexican, Vegetarian, General
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
29.2 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2021-022633
Reviews
"You need this book! Plant Powered Mexican is full of lush, beautiful food and genius ways to make plant-forward eating both accessible and drool-worthy. Kate's recipes and photography are simply stunning! We'll be cooking this book from start to finish." -- --Sonja and Alex Overhiser, creators of A Couple Cooks and authors of Pretty Simple Cooking
Dewey Edition
23
Dewey Decimal
641.5636
Table Of Content
CHAPTER 1: MY PANTRY CHAPTER 2: LOW COOK Mexican Gazpacho with Chopped Cucumber Salad Cauliflower, Pepita, and Rice Salad Lettuce Wraps Persimmon Pomegranate Crunch Salad with Jalapeño Vinaigrette Chilled Avocado Soup with Farmers'' Market Fairy Dust Red Leaf Rainbow Salad with Crispy Tortilla Strips and Mango Dressing Winter-in-Baja Detox Bowl Kale Caesar Salad with Roasted Kabocha Squash and Croutons Watermelon Aguachile with Papaya Watermelon Radish and Heart of Palm Ceviche Avocado Toast Marinated Vegetable Torta with Serrano-Lime Aioli Chickpea, Roasted Beet, and Escarole Salad with Smoky Goat Cheese Dressing The Best Ever Mexican Tomato Sandwich CHAPTER 3: FROM THE STOVE Creamy Mexican Street Corn Linguine with Durito Crumble Spinach, Jamaica, and Caramelized Onion Sopes with Avocado Crema Bean and Rajas Volteadas with Chipotle-Piloncillo Salsa Winter Vegetable Enmoladas with Queso Fresco Squash Blossom Quesadillas with Tomatillo-Avocado Salsa Potato and Collard Green Crispy Tacos with Ancho Chile Crema Vegan Picadillo Tostadas with Rice and Peas Poached Eggs Divorciados Chileatole with Masa Dumplings and Lime Crema Jackfruit Tinga Grain Bowl Cheese Chicharrón Tacos with Charred Scallions and Spicy Guacamole Fideo Seco with Tomato Salsa, Mexican Crema, Roasted Kale, and Queso Fresco CHAPTER 4: INSTANT POT Sofrito Black Beans: Three Ways Instant Pot Mole Amarillo Dried Fava Bean Soup with Mint and Guajillo Chile-Garlic Oil Potato Soup with Melty Cheese and Toasted Pepitas Smoky Tomato Tortilla Soup Vegan Red Pozole with Mushrooms Black Bean Enchilada Casserole Mexican Rice Bowls with Boiled Eggs and Avocado Pico de Gallo Loaded Sweet Potatoes with Lime Crema, Sofrito Beans, Roasted Kale, and Chives CHAPTER 5: FROM THE GRILL Al Pastor Winter Squash with Charred Poblano Cashew Cream Sangria-Marinated Veggie Skewers Chipotle-Spiced Grilled Cauliflower Tacos with Pickled Red Onions Mezcal-Marinated Mushroom and Eggplant Fajitas Grilled Vegetable Salad with Herbed Requesón and Citrus Vinaigrette Stuffed Poblanos with Cinnamon-Scented Sticky Rice, Goat Cheese, and Mint Grilled Avocados and Cheesy Green Chile Grits with Pico de Gallo Queso Asado with Grilled Calabacitas and Salsa Verde Grilled Asparagus and Broccolini with Pepita Pesto and Runny Eggs CHAPTER 6: OUT OF THE OVEN Roasted Carrot Barbacoa Tostadas with Charred Jalapeño Yogurt Sauce Sweet Pea and Potato Empanadas with Tamarind-Chipotle Dipping Sauce Classic Bean and Cheese Molletes with Pico de Gallo Weeknight Cheesy Enchiladas with Homemade Enchilada Sauce One-Pan Cheesy Rice Chile Relleno Casserole Baked Sweet Potato Flautas with Vegan Queso Veggies Baked in Creamy Roasted Poblano Sauce Sheet-Pan Chilaquiles with Lime Crema CHAPTER 7: EXTRAS Homemade Tortilla Chips with Flavored Salts Sunday Salsita Roasted Kabocha Squash Chiles and Scallions Toreados Oven-Baked Garlic-Cilantro Rice Chipotle-Garlic Roasted Kale Stewed Green Beans with Tomatoes and Mexican Oregano Cilantro-Lime Slaw Agua de Jamaica How to Doctor a Can of Beans INSPIRATIONS ACKNOWLEDGMENTS ABOUT THE AUTHOR INDEX
Synopsis
In Plant Powered Mexican , Kate Ramos (Hola Jalepeno) takes you on a tour of her delicious, vegetable-driven kitchen with 70+ recipes celebrating the flavors of Mexico. Mexican recipes have long been known for their fresh, vibrant ingredients and delicious flavor combinations . However, it's only recently that chefs and eaters alike have discovered something wonderful: many Mexican recipes taste just as good (or better!) when vegetables are the star . This collection of meat-free Mexican recipes includes favorites passed down from family as well as many of Kate's own creations. Chapters and recipes include: Low Cook: Spicy Mexican Gazpacho with Chopped Cucumber Salad; Cauliflower, Pepita, and Rice Salad Lettuce Wraps; Chilled Avocado Soup with Farmer's Market Fairy Dust; Tomatillo Poke Bowl with Avocado and Pink Grapefruit; Marinated Vegetable Torta with Serrano-Lemon Aioli From the Stove: Spinach and Caramelized Onion Sopes, Winter Vegetable Enmoladas with Queso Fresco, Jackfruit Tinga Grain Bowls, Squash Blossom Quesadillas with Tomatillo-Avocado Salsa, Poached Eggs Divorciados From the Oven: Roasted Carrot Barbacoa Tostadas, Sweet Pea and Potato Empanadas, One Pan Chile Rellenos, Sheet Pan Chilaquiles Rojos with Cilantro-Lime Crema From the Grill: Sangria Marinated Veggie Skewers, Chipotle-spiced Cauliflower Tacos, Grilled Stuffed Peppers with Mint, Queso Asado and Calabacitas Electric Pressure Cooker: Almond Mole, Poblano Pepper-Potato Soup with Toasted Pepitas, Vegan Red Pozole with Mushrooms, Black Bean and Swiss Chard Enchilada Casserole While some recipes are easier than others, they were all developed with the family table in mind . This means most are weeknight meals meant to fit into a busy family's life. In addition to the centerpiece mains, you'll find salads , soups , bowls , and plenty of classics to return to week after week as well--think time-tested salsa recipes , a foolproof version of Mexican rice , and a hands-off pot of flavorful beans that can be served up four different ways. Many of the recipes in the book are vegan and others can be made vegan by omitting or substituting cheese or milk. Whether you are vegan, vegetarian, or simply a vegetable-loving cook , these are the Mexican recipes you've been waiting for!, Mexican meals have long been known for their fresh, vibrant ingredients and unique flavor combinations. However, it's only recently that chefs and eaters alike have discovered something wonderful: many Mexican recipes taste just as good (or better!) when vegetables are the star. This collection of meat-free dishes includes more than 70 examples-from Chilled Avocado Soup and Jackfruit Tinga Grain Bowls to Sheet-Pan Chilaquiles Rojos and Winter Vegetable Enmoladas. Whether you are vegan, vegetarian, or simply a vegetable-loving cook, these are the Mexican recipes you've been waiting for! Book jacket., Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls. In Plant Powered Mexican , Kate Ramos (Hola Jalepeno) takes you on a tour of her delicious, vegetable-driven kitchen with 70+ recipes celebrating the flavors of Mexico. Mexican recipes have long been known for their fresh, vibrant ingredients and delicious flavor combinations. However, its only recently that chefs and eaters alike have discovered something wonderful: many Mexican recipes taste just as good (or better!) when vegetables are the star. This collection of meat-free Mexican recipes includes favorites passed down from family as well as many of Kates own creations. Chapters and recipes include: - Low Cook: Spicy Mexican Gazpacho with Chopped Cucumber Salad; Cauliflower, Pepita, and Rice Salad Lettuce Wraps; Chilled Avocado Soup with Farmers Market Fairy Dust; Tomatillo Poke Bowl with Avocado and Pink Grapefruit; Marinated Vegetable Torta with Serrano-Lemon Aioli - From the Stove: Spinach and Caramelized Onion Sopes, Winter Vegetable Enmoladas with Queso Fresco, Jackfruit Tinga Grain Bowls, Squash Blossom Quesadillas with Tomatillo-Avocado Salsa, Poached Eggs Divorciados - From the Oven: Roasted Carrot Barbacoa Tostadas, Sweet Pea and Potato Empanadas, One Pan Chile Rellenos, Sheet Pan Chilaquiles Rojos with Cilantro-Lime Crema - From the Grill: Sangria Marinated Veggie Skewers, Chipotle-spiced Cauliflower Tacos, Grilled Stuffed Peppers with Mint, Queso Asado and Calabacitas - Electric Pressure Cooker: Almond Mole, Poblano Pepper-Potato Soup with Toasted Pepitas, Vegan Red Pozole with Mushrooms, Black Bean and Swiss Chard Enchilada Casserole While some recipes are easier than others, they were all developed with the family table in mind. This means most are weeknight meals meant to fit into a busy family's life. In addition to the centerpiece mains, you'll find salads, soups, bowls, and plenty of classics to return to week after week as well-think time-tested salsa recipes, a foolproof version of Mexican rice, and a hands-off pot of flavorful beans that can be served up four different ways. Many of the recipes in the book are vegan and others can be made vegan by omitting or substituting cheese or milk. Whether you are vegan, vegetarian, or simply a vegetable-loving cook, these are the Mexican recipes you've been waiting for!, Plant Powered Mexican goes far beyond veggie tacos, delivering creative recipes from Al Pastor Winter Squash to Jackfruit Tinga Grain Bowls.
LC Classification Number
TX715.R213278 2021
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