Foundation
Diet and Health
Foundation
Diet and Health
Switzerland
The best perspective for your health
Vegane Mexikanische Küche
Jason Wyrick, Narayana Verlag GmbH /Unimedica VerlagISBN 978-3-946566-90-8, Pages 255, Size 245mm x 175mm
Raw recipes 21, Cooked recipes 117
"Vegan Mexican Cuisine – Aromatic, colorful dishes seasoned with the temperament of Mexico" provides a comprehensive insight into Mexican cuisine.
Book
Narayana Verlag GmbH /Unimedica Verlag , Jason Wyrick
Raw recipes 21 (1), Cooked recipes 117 (3)
Additional photos (4)
Since this book is written in German, a description is omitted here. If you are interested, please switch to German in the menu.
Recipes from this book
Salted Lime Plantain Tacos
Salted Lime Plantain Tacos are served with corn tortillas, red cabbage, and salsa verde. You can grill or pan-fry the plantains.
Salted Lime Plantain Tacos are served with corn tortillas, red cabbage, and salsa verde. You can grill or pan-fry the plantains.
Watermelon Jicama Salad
This watermelon jicama salad with pumpkin seeds, mint, and chili peppers is refreshing and spicy. It’s easy to make and only takes a few minutes to prepare.
This watermelon jicama salad with pumpkin seeds, mint, and chili peppers is refreshing and spicy. It’s easy to make and only takes a few minutes to prepare.
Christmas Eve Salad with Red Beets, Arugula, and Jicama
This eye-catching salad contains red beets, arugula, oranges, jicama, and plantains. In Mexico, it is traditionally served on Christmas Eve.
This eye-catching salad contains red beets, arugula, oranges, jicama, and plantains. In Mexico, it is traditionally served on Christmas Eve.
Salsa verde made from pointed peppers and tomatillos
The Mexican salsa verde made from tomatillos and pointed peppers (originally with green "poblano chiles") is not to be confused with other green sauces.
The Mexican salsa verde made from tomatillos and pointed peppers (originally with green "poblano chiles") is not to be confused with other green sauces.
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