Vegan Mexican Food For Chowhounds!

Mike Lee
2
Free sample

 “Blanched pinecone, a single blade of summer grass, covered in a delicate lilac sauce.”

“Asparagus seeds and a boiled acorn on a bed of carrot laughter.”


THINK THIS IS WHAT VEGANS EAT?


For anyone who loves to eat and wants to learn how to make delicious, hearty Mexican food, that just happens to be vegan, there is an amazing new cookbook: MEXICAN VEGAN FOOD FOR CHOWHOUNDS!


ARE YOU CONVINCED THAT VEGANS LITERALLY EAT NOTHING BUT LETTUCE?


This book will prove you wrong! It is full of delicious, modern, authentic recipes that will wow your taste buds and make it obvious how delicious and fun vegan food is.


There are dozens of recipes with delectable pictures, from decadent red and green enchiladas that will melt your soul, to simple meals like delicious tacos and nachos that are to die for. There are salsa recipes that will add some spice to your endless, gray cubicle days and vegan sides that will convince your friends that you have an abuelita that you hide in a cupboard.


YOU WILL NEVER THINK OF VEGAN FOOD THE SAME WAY AGAIN!


This is a perfect book for anyone who is considering a vegan diet. Think of it as a gateway to vegan paradise, as it recommends replacing a few meals a month, week or day with amazing plant based alternatives. Come on, you are already a part time model, so there is nothing wrong with starting out as a part time vegan. Changing your diet is really scary and it takes a really brave person to even contemplate it. This book eases the transition, making it easy to make the right choice for the planet. So, if you want to see what being vegan is all about, then this is the book for you.


Also, if you are already a level 10 vegan, do not fret, this book is just as useful for you! Just buy it!


Please… please just buy it.
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About the author

 Mike Lee is a level 7 vegan.

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Additional Information

Publisher
Mike Lee
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Published on
Dec 30, 2013
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Pages
101
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Language
English
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Genres
Cooking / Methods / Quick & Easy
Cooking / Regional & Ethnic / Mexican
Cooking / Vegetarian & Vegan
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Content Protection
This content is DRM free.
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Read Aloud
Available on Android devices
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NEW YORK TIMES BESTSELLER! Some of America’s most important founders have been erased from our history books. In the fight to restore the true meaning of the Constitution, their stories must be told.
     
In the earliest days of our nation, a handful of unsung heroes—including women, slaves, and an Iroquois chief—made crucial contributions to our republic. They pioneered the ideas that led to the Bill of Rights, the separation of powers, and the abolition of slavery. Yet, their faces haven’t been printed on our currency or carved into any cliffs. Instead, they were marginalized, silenced, or forgotten—sometimes by an accident of history, sometimes by design.
    
In the thick of the debates over the Constitution, some founders warned about the dangers of giving too much power to the central government. Though they did not win every battle, these anti-Federalists and their allies managed to insert a system of checks and balances to protect the people from an intrusive federal government. Other forgotten figures were not politicians themselves, but by their thoughts and actions influenced America’s story. Yet successive generations have forgotten their message, leading to the creation of a vast federal bureaucracy that our founders would not recognize and did not want.

Senator Mike Lee, one of the most consistent and impassioned opponents of an abusive federal government, tells the story of liberty’s forgotten heroes. In these pages, you’ll learn the true stories of founders such as...

• Aaron Burr who is depicted in the popular musical Hamilton and in history books as a villain, but in reality was a far more complicated figure who fought the abuse of executive power.

• Mercy Otis Warren, one of the most prominent female writers in the Revolution and a protégé of John Adams, who engaged in vigorous debates against the encroachment of federal power and ultimately broke with Adams over her fears of the Constitution.

• Canasatego, an Iroquois chief whose words taught Benjamin Franklin the basic principles behind the separation of powers.

The popular movement that swept Republicans into power in 2010 and 2016 was led by Americans who rediscovered the majesty of the Constitution and knew the stories of Hamilton, Madison, and Washington. But we should also know the names of the contrarians who argued against them and who have been written out of history. If we knew of the heroic fights of these lost founders, we’d never have ended up with a government too big, too powerful, and too unresponsive to its citizens. The good news is that it’s not too late to rememberand to return to our first principles. Restoring the memory of these lost individuals will strike a crippling blow against big government.
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

The host of a highly popular PBS series, Pati’s Mexican Table, and a self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think.

Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.

Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.

Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
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