Kate Ramos - Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen
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- Book:Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen
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Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen: summary, description and annotation
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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:
In addition to the centerpiece mains, youll find salads, soups, bowls, and plenty of classics to return to week after week as wellthink 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 therecipes 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 youve been waiting for!
Kate Ramos: author's other books
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POWERED
MEXICAN
Fast, Fresh Recipes from a
Mexican-American Kitchen
KATE RAMOS
ILL BE THE FIRST TO ADMIT I DID NOT GROW UP EATING MEXICAN FOOD OR PLANT-BASED MEALS. I WAS, HOWEVER, BORN A COOK... AND, MORE THAN THAT, AN INQUISITIVE FOOD-LOVER.
I consider myself one of the lucky ones who stumbles into their passion early. In my case, I found it at around ten years old and never looked back. It came as a surprise to no one that at twenty-one I was a sous chef at Mustards Grill in Napa Valley. I mean I had been cooking for more than a decade by then.
Truth be told, I was in way over my head. It was only the generosity of my fellow cooks and my newfound love for Mexican cuisine that kept me going. Well, that and meeting a handsome young man, Armando, who would become my husband.
I still remember the lunches and dinners I shared with my coworkers in the back of the restaurant kitchen, plates hovered over our knees as we perched on overturned milk crates. It was there that I first tried chilaquiles, had my first ethereal spoonful of mole, inhaled the fragrant steam of pozole, and tasted my first fluffy bites of tamales fresh from the steamer.
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