Plant Powered Mexican Fast, Fresh Recipes from a Mexican-American Kitchen

by Ramos, Kate

• ISBN13: 9780760371145
• ISBN10: 0760371148
• eBook ISBN(s): 9780760371152
• Format: Hardcover
• Copyright: 2021-11-23
• Publisher: Harvard Common Press
• More Book Details
• Purchase Benefits

Summary

In Plant Powered Mexican, Kate Ramos (Hola Jalepeno) takes you on a tour of her delicious, vegetable-driven kitchen with 70+ recipes celebrating the flavors of Mexico.

Mexican recipes have long been known for their fresh, vibrant ingredients and delicious flavor combinations. However, it's only recently that chefs and eaters alike have discovered something wonderful: many Mexican recipes taste just as good (or better!) when vegetables are the star. This collection of meat-free Mexican recipes includes favorites passed down from family as well as many of Kate's own creations.

Chapters and recipes include:
 

• Low Cook: Spicy Mexican Gazpacho with Chopped Cucumber Salad; Cauliflower, Pepita, and Rice Salad Lettuce Wraps; Chilled Avocado Soup with Farmer's Market Fairy Dust; Tomatillo Poke Bowl with Avocado and Pink Grapefruit; Marinated Vegetable Torta with Serrano-Lemon Aioli
• From the Stove: Spinach and Caramelized Onion Sopes, Winter Vegetable Enmoladas with Queso Fresco, Jackfruit Tinga Grain Bowls, Squash Blossom Quesadillas with Tomatillo-Avocado Salsa, Poached Eggs Divorciados
• From the Oven: Roasted Carrot Barbacoa Tostadas, Sweet Pea and Potato Empanadas, One Pan Chile Rellenos, Sheet Pan Chilaquiles Rojos with Cilantro-Lime Crema
• From the Grill: Sangria Marinated Veggie Skewers, Chipotle-spiced Cauliflower Tacos, Grilled Stuffed Peppers with Mint, Queso Asado and Calabacitas
• Electric Pressure Cooker: Almond Mole, Poblano Pepper-Potato Soup with Toasted Pepitas, Vegan Red Pozole with Mushrooms, Black Bean and Swiss Chard Enchilada Casserole

While some recipes are easier than others, they were all developed with the family table in mind. This means most are weeknight meals meant to fit into a busy family's life.

In addition to the centerpiece mains, you'll find salads, soups, bowls, and plenty of classics to return to week after week as well—think time-tested salsa recipes, a foolproof version of Mexican rice, and a hands-off pot of flavorful beans that can be served up four different ways.

Many of the recipes in the book are vegan and others can be made vegan by omitting or substituting cheese or milk.

Whether you are vegan, vegetarian, or simply a vegetable-loving cook, these are the Mexican recipes you've been waiting for!

Author Biography

Kate Ramos is the writer and creator of the Mexican-inspired food blog ¡Hola! Jalapeño. She started the site to share her love of Mexican flavors with the world and has become one of the leading voices in the Mexican space with a reach of nearly half a million readers monthly. Her work has appeared in Better Homes & Gardens, Cosmopolitan, Elle, Shape, Parade, Buzzfeed, My Domaine, and Domino.

Prior to her editorial work, Ramos spent the first ten years of her career in restaurant kitchens cooking under chefs Cindy Pawlcyn and Anne Rosenzweig, at restaurants in Napa Valley, San Francisco, and New York. After leaving the restaurant world, Ramos moved into the editorial world at CHOW, where she took on the position of Associate Food Editor, helping to manage the look and feel of the publication’s food content. This was an invaluable time in Ramos’s career where she would hone the skills that she’s been using ever since: recipe development, food writing, food styling, food photography, scheduling content, and managing an editorial calendar were all essential aspects to her job then and now. During the span of her career, she has written, tested, and edited thousands of recipes.

Table of Contents

CHAPTER 1: MY PANTRY
CHAPTER 2: LOW COOK
Mexican Gazpacho with Chopped Cucumber Salad
Cauliflower, Pepita, and Rice Salad Lettuce Wraps
Persimmon Pomegranate Crunch Salad with Jalapeño Vinaigrette
Chilled Avocado Soup with Farmers’ Market Fairy Dust
Red Leaf Rainbow Salad with Crispy Tortilla Strips and Mango Dressing
Winter-in-Baja Detox Bowl
Kale Caesar Salad with Roasted Kabocha Squash and Croutons
Watermelon Aguachile with Papaya
Watermelon Radish and Heart of Palm Ceviche Avocado Toast
Marinated Vegetable Torta with Serrano-Lime Aioli
Chickpea, Roasted Beet, and Escarole Salad with Smoky Goat Cheese Dressing
The Best Ever Mexican Tomato Sandwich
CHAPTER 3: FROM THE STOVE
Creamy Mexican Street Corn Linguine with Durito Crumble
Spinach, Jamaica, and Caramelized Onion Sopes with Avocado Crema
Bean and Rajas Volteadas with Chipotle-Piloncillo Salsa
Winter Vegetable Enmoladas with Queso Fresco
Squash Blossom Quesadillas with Tomatillo-Avocado Salsa
Potato and Collard Green Crispy Tacos with Ancho Chile Crema
Vegan Picadillo Tostadas with Rice and Peas
Poached Eggs Divorciados
Chileatole with Masa Dumplings and Lime Crema
Jackfruit Tinga Grain Bowl
Cheese Chicharrón Tacos with Charred Scallions and Spicy Guacamole
Fideo Seco with Tomato Salsa, Mexican Crema, Roasted Kale, and Queso Fresco
CHAPTER 4: INSTANT POT
Sofrito Black Beans: Three Ways
Instant Pot Mole Amarillo
Dried Fava Bean Soup with Mint and Guajillo Chile–Garlic Oil
Potato Soup with Melty Cheese and Toasted Pepitas
Smoky Tomato Tortilla Soup
Vegan Red Pozole with Mushrooms
Black Bean Enchilada Casserole
Mexican Rice Bowls with Boiled Eggs and Avocado Pico de Gallo
Loaded Sweet Potatoes with Lime Crema, Sofrito Beans, Roasted Kale, and Chives
CHAPTER 5: FROM THE GRILL
Al Pastor Winter Squash with Charred Poblano Cashew Cream
Sangria-Marinated Veggie Skewers
Chipotle-Spiced Grilled Cauliflower Tacos with Pickled Red Onions
Mezcal-Marinated Mushroom and Eggplant Fajitas
Grilled Vegetable Salad with Herbed Requesón and Citrus Vinaigrette
Stuffed Poblanos with Cinnamon-Scented Sticky Rice, Goat Cheese, and Mint
Grilled Avocados and Cheesy Green Chile Grits with Pico de Gallo
Queso Asado with Grilled Calabacitas and Salsa Verde
Grilled Asparagus and Broccolini with Pepita Pesto and Runny Eggs
CHAPTER 6: OUT OF THE OVEN
Roasted Carrot Barbacoa Tostadas with Charred Jalapeño Yogurt Sauce
Sweet Pea and Potato Empanadas with Tamarind-Chipotle Dipping Sauce
Classic Bean and Cheese Molletes with Pico de Gallo
Weeknight Cheesy Enchiladas with Homemade Enchilada Sauce
One-Pan Cheesy Rice Chile Relleno Casserole
Baked Sweet Potato Flautas with Vegan Queso
Veggies Baked in Creamy Roasted Poblano Sauce
Sheet-Pan Chilaquiles with Lime Crema
CHAPTER 7: EXTRAS
Homemade Tortilla Chips with Flavored Salts
Sunday Salsita
Roasted Kabocha Squash
Chiles and Scallions Toreados
Oven-Baked Garlic-Cilantro Rice
Chipotle-Garlic Roasted Kale
Stewed Green Beans with Tomatoes and Mexican Oregano
Cilantro-Lime Slaw
Agua de Jamaica
How to Doctor a Can of Beans
INSPIRATIONS
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
INDEX