Celebrated chef Jason Wyrick showcases the excitement of Mexican flavours and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments.
You'll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico, and the author shows you how to make them all using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience(now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients.
In your own home taqueria, you'll be making tantalizing recipes such as:
Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas
Tacos with Pintos Borrachos and Vegan Queso Fresco
Tacos Dorados with Plantains, Black Beans, and Roasted Garlic
Baja Tacos with Lobster Mushrooms
Breakfast Tacos with Rajas, Mojo Scramble, and Pintos
Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema
In these pages, the author shares his passion for tacos with sections on taco culture and history, essential ingredients, anecdotes, and shortcuts that simplify the cooking techniques for the modern kitchen. There is also a chapter of beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; a section on desserts, and how to host a taquiza (taco party).
Rezensionen / Stimmen
"Between this dish and Wyrick's many other variations on the vegan-taco theme, our Meatless Mondays (and Tuesdays, and Wednesdays...) are looking a lot more interesting." (Cookbooks 365)
Sprache
Verlagsort
Produkt-Hinweis
Maße
Höhe: 191 mm
Breite: 229 mm
Dicke: 15 mm
Gewicht
ISBN-13
978-0-9854662-7-5 (9780985466275)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
?Chef Jason Wyrick is the executive chef for The Vegan Taste website. After being diagnosed with diabetes in 2001, Jason adopted a vegan lifestyle, lost 100 pounds, and reversed his diabetes. Since then, he has co-authored the NY Times bestselling book 21 Day Weightloss Kickstart with Neal Barnard, MD, became the first vegan culinary instructor in the world-famous Le Cordon Bleu program, and founded the world's first vegan food magazine, The Vegan Culinary Experience. Of Mexican and American heritage, Jason has presented for the American Dietetic Association, American Diabetes Association, Humana, The Wellness Community, and Farm Sanctuary. He is a regular guest at the Scottsdale Culinary Festival, and has catered for organizations as prestigious as Google, the Frank Lloyd Wright Foundation, PETA, and Farm Sanctuary. He has traveled throughout Mexico and taught hundreds of vegan cooking classes all across the United States and has taught internationally in both Costa Rica and Italy. His recipes have appeared in Vegetarian Times andA have been featured inA several of Dr. Neal Barnard's books.
