(as of [price_update_date] – Details)
Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body.
—María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award
Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that’s both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients―and with ¡Salud! Vegan Mexican Cookbook he does exactly that.
Enjoy such tantalizing dishes as:
- Spicy Eggplant Barbacoa Tacos
- Jackfruit Guisado Tortas
- Oaxacan Style Mushroom Tamales
- Classic Chile Relleno
- Black Bean and Guacamole Sopes
- Chicken-Style Enchiladas with Green Mole Sauce
- Rajas con Crema
- Horchata Mexicana
From the Publisher
Heat a skillet on medium-high and add the oil. Add the corn and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the corn is nicely browned.Meanwhile, reheat the Refried Black Beans and Chili sin Queso separately – in the stovetop or in the microwave.Place the tortilla chips on a large plate and top with beans, chili, roasted corn, Classic Guacamole, Pico de Gallo, and cilantro. Drizzle with Cashew Crema Mexicana. Enjoy!