Meat-free Mexican: Vibrant Vegetarian Recipes

Product Information

Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here.

Leave the tart to cool for five minutes, then invert on to a serving dish and sprinkle with lime zest. Serve with the rum cream. Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERSThis is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well. Heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23cm springform cake tin with butter and line with parchment paper. This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI

Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Thomasina Miers’ pineapple tarte tatin with rum cream. Photograph: Tara Fisher/Hodder & Stoughton. Food Stylist: Kitty Coles. Props Stylist: Louie Waller. What I love about Mexican food is you can spend a weekend making your own flour tortillas (I love making flour tortillas from scratch because they taste so good and they're really easy). Equally, if it's midweek, I'm just going buy some and that's fine." I think that for me is the key - is the animal I'm eating impacting the rainforest in Brazil? Well, if they are, I don't want a piece of it, personally. Impact on the environment is the main reason Miers is flexitarian. "I generally eat meat if I'm in control of where it comes from. Factory farmed meat is a big no-no for me, in terms of welfare and emissions.Guacamole - and avocados generally - may be a staple in Mexico, but their environmental footprint (for a fruit) has weighed heavily on Miers' mind. It's why Wahaca put an alternative guacamole on their menus last year - 'wahacamole' made from British fava beans. Some people will spend two days making a recipe and that's great - and I used to do that, before kids," Miers adds with a laugh. "But not everyone has that time. While the tart is in the oven, transfer the cream, sugar and rum to a large bowl and whip until you have soft peaks. Chill until you’re ready to serve. This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.’ YOTAM OTTOLENGHI Put the egg yolks in the bowl of a mixer with the sugar and beat for a few minutes, until the yolks have tripled in volume. Empty the nuts on to a baking sheet and toast in the oven for five to 10 minutes, until pale golden. Do put on a timer – there is nothing more irritating than burning nuts!

Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRA

Other cookbooks by this author

Heap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!