BUNDLE CONTENTS
LA VIDA VERDE COOKBOOK
A lot of people think traditional Mexican food is all about pork, lard, beef, and cheese. But that’s not what comes to mind for Jocelyn Ramirez, author of La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor. “Many of our ancestral dishes centered around a plant-forward diet,” writer Ramirez in the book’s introduction.
The book will also show you how to make a plant-based chorizo and several non-dairy cheeses. But La Vida Verde isn’t just about impressive swaps for animal products. It celebrates the full diversity of Mexican recipes that have always been vegan: guacamole, a range of vibrant salsas, and the agua frescas for which Ramirez was first known. “I believe that plant-based Mexican food is both the past and future of Mexican food culture,” she writes.
Review by Joy Manning
A must-have for making homemade tortillas and tamales. Try:
- Handmade Tortillas, p. 98
- Bean and Cheese Gorditas, p. 17
- Black Tamales with Jackfruit in Red Chile, p. 73
Hominy is a nixtamalized corn that is eaten whole (often in pozole) or ground into flour (masa harina). Try:
- Green Pozole & Mushrooms, p. 43
- Red Pozole with Jackfruit and Yellow Corn, p. 45
Celebrated purveyor Rancho Gordo has led the heirloom bean revival. This is a popular variety. Try:
- Frijoles Negros, p. 97
- Jackfruit in Green Chile Tostadas, p. 69
Jackfruit’s neutral flavor and shreddable texture make for a versatile vegetarian pantry staple. Try:
- Chipotle “Tuna” Salad, p. 40
- Jackfruit Al Pastor Tacos, p. 61
- Jackfruit Carnitas Tacos, p. 66
Pepitas are a main component in classic Mexican Pipián sauces. Try:
- Jackfruit in Green Pistachio Pipián, p. 79
- Jackfruit in Red Pipián, p. 80
- Mushrooms in Green Mole, p. 85