Plantas
Modern Vegan Recipes for Traditional Mexican Cooking
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- $16.99
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- $16.99
Publisher Description
With Plantas, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada. - Jorge Gaviria, James Beard Award-winning author of MASA
A celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform
Join Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography, Plantas is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike, Plantas is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including:
Salsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema Taco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos Main courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole Dessert showstoppers like Tres Leches Cake, Churros and Chocoflan plus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal
Full of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life, Plantas is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants.
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"Mexican cooking is rooted in plants," asserts Alexa Fueled Naturally blogger Soto in her welcoming debut. She starts by covering the basics, with instructions on how to cure a molcajete (mortar and pestle) and an olla de barro (clay pot) and essential recipes for flour and corn tortillas, lime mayonnaise, and several variations of Mexican rice. Throughout, she cleverly adapts animal-based meals for a vegan diet: mashed chickpeas are used in place of tuna for the "tuna" quesadillas, shrimp is replaced with hearts of palm for the ceviche, and oyster mushrooms mimic the texture of pork for the chicharron tacos in salsa verde. Chocoflan, churros, pineapple-hibiscus agua fresca, cucumber margaritas, and other desserts and drinks perfectly round out the meals. Family anecdotes ("My Grandma Esther's barbacoa was something we eagerly awaited every Nochebuena," Soto says of the barbacoa tacos) and fascinating historical context (she points out that the origins of guacamole can be traced to the Aztecs during the 1500s) complement the recipes. The result is a heartfelt guide for vegans and those wishing to adopt a plant-based lifestyle.
