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Vegetarian Mexican

COOKBOOK

70 Easy Veggie Recipes For Classic And Modern Food From Mexico

Emma Yang

Copyright 2021 by Emma Yang - All rights reserved.

This document is geared towards providing exact and reliable information in regard to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

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Contents

Introduction

Plant-based food is not really new. It is verifiably useful for both our wellbeing and natural supportability. Mexican cooking for the most part contains a lot of meat in the US. Mexican food has generally been for the most part plant-based. Mexican food has consistently been incorporating vegetables with an incredible spotlight on tomatoes, corn, organic products and vegetables.

Presentation of Mexican food is considered as quite possibly the most renowned cooking styles in the world. Regardless of whether we talk about enchiladas, tacos, or tortillas, it is adored by people from different nations. Mexican food has always satisfied the taste buds of food lovers. Mainstream Mexican recipes are available in numerous eateries around the world, as Mexican dishes are much more than simply hot salsa and guacamole. They have the culinary influence of numerous societies that have prompted the present Mexican beautiful and vibrant food.

Customary Mexican food has a wide assortment of beautiful and healthy toppings utilized in it. Mexican meals are set up with fresh produce and nutritious spices like garlic, chilies, cloves, cumin, and cinnamon. You can plan vegetarian Mexican dishes at home by learning from this book that you should begin cooking. By perusing this useful book, you will get definite information with respect to the healthy benefit of Vegetarian Mexican dishes. This book contains 70 recipes from breakfast to dinner, and snacks, soups and the dished eaten exclusively by Mexicans. Now, you can begin cooking Vegetarian Mexican recipes at home by following the directions given in this book. So make your day and enjoy vegetarian cooking today!

Chapter 1: Vegetarian Mexican Recipes for Lunch

1.1 Mexican Crusted Halloumi Tacos with Pico de Gallo

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serving: 4

Ingredients:

small Red onion, finely chopped 1 clove garlic, crushed 1 lime, juiced 2 Plum tomatoes, diced 2 tbsp. pickled jalapenos, finely chopped A handful of coriander, roughly chopped

Instructions:

1. Mix ingredients of Pico de Gallo and season.
2. Add smoked paprika and cumin with one tablespoon of oil and rub over halloumi.
3. Take a non-stick pan and heat it up. Mix halloumi, then fry till it is golden.
4. Heat the tortillas.
5. Warm up beans in microwave or pan.
6. Add some bean over a tortilla. Put halloumi, soured cream, hot sauce, and Pico de Gallo.
7. Fold it over and serve.

1.2 Spicy Mexican-style Rice

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Serving: 4

Ingredients:

1 tbsp. groundnut oil 1 large onion, finely chopped 2 cloves of garlic, crushed 1 green chili, sliced 1 green pepper, diced 200g basmati rice 1 tbsp. chipotle paste 400g tin chopped tomatoes 250ml vegetable stock A handful of coriander Lime wedges, for serving

Instructions:

1. Heat oil in a pan and cook onion, chili, pepper, and garlic for about 10 minutes.
2. Add basmati rice, and cook for about 3 to 4 minutes, stir continuously.
3. Add chipotle paste, then cook, stir for a few minutes, and tip in stock and tomatoes, stir well.
4. Boil it to simmer and lower the heat, place lid, then cook for about 15 minutes until rice is cooked and tender.
5. Add coriander and lime wedges on it and serve.

1.3 Mexican Veggie Fajitas

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serving: 4

Ingredients:

400g can of drained black beans A handful of finely chopped bunch of coriander 4 large flour tortillas 2 tbsp. of soured cream 1 sliced avocado for Fajita Mix tsp. of chili powder 1 red, cut into slices tsp. of smoked paprika 1 yellow pepper 1 tbsp., of oil 1 lime, juiced 1 red onion 1 crushed garlic clove tsp. of ground cumin

Instructions:

1. For fajita mix, finely chop the peppers' strips. Set them aside.
2. Fry onion in a pan and the remaining strips until soft. Cool them slightly, and mix them with chopped peppers.
3. Add garlic, then mix the spices in it. Cook for a few minutes.
4. Add juice of lime.
5. Take it out in a dish, leaving juices behind. Keep it warm.
6. Add black beans in the pan, add remaining lime juice.
7. Stir beans in the pan, and add coriander.
8. Heat up the tortillas in an oven or microwave, and wrap them.
9. Serve them with fajita mix, avocado, soured cream, and beans.

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