¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros Paperback – December 15, 2016

This cookbook looks great! I haven't had a chance to cook from it yet, but it looks really good. I'm not Mexican and therefore can't say how authentic it is but I like the variety of recipes and the creativity in substituting for animal products (everything from standbys like tofu, seitan and TVP to produce ingredients like oyster mushrooms, jackfruit, eggplant, and more, are used for this). For $6.99 for the ebook, I'm very happy with my purchase. Here is the full list of recipes you can find in the book:INTRODUCTIONCHAPTER 1: LA COCINA VEGANACHAPTER 2: BREAKFASTArroz Sin Leche (Mexican Rice Pudding)Amaranth Granola with Oats and Mexican ChocolateStone-Ground Maize Meal PorridgeTofu Huevos RancherosPotato, Black Bean and Tofu Heuvo TaquitosVeggie Chorizo with Tofu HeuvosMigas (Pan Fried Tortillas and Tofu Eggs)Chilaquiles (Pan Fried Tortillas with Salsa Ranchera)Border Town Cornmeal Panqueques)Mollete (Open-Faced Breakfast Sandwich)CHAPTER 3: SALADS, SOUPS, AND STEWSSpicy Watermelon and Jicama SaladFruteria-Style Fruit SaladChirimoya-Jicama SaladGrilled Nopal SaladPalm Hearts and Cauliflower CevicheAztec Seared Chicken-Style Setas SaladMexican-Style GazpachoMexican Lentil SoupTortilla SoupSopa de Fideo (Mexican Noodle Soup)Seven Seas SoupAztec Spiced Pumpkin SoupSeafood-Style PozoleGuiso de Flor de Calabaza (Squash Blossom Stew)Picadillo (Beef-Style Stew)Red Chile Seitan Steak and Bean GuisadoChili Sin CarneCHAPTER 4: SNACKS AND APPETIZERSAztec Spiced PepitasChili Roasted PeanutsAztec Spiced Roasted HominyFlotes (Corn on the Cob)Almond Queso Cotija (Almond Cotija Cheese)Cashew Queso Fundido (Cashew Cheese Dip)Chili Sin QuesoNachos GrandesClassic QuesadillasZucchini Blossom QuesadillasBlack Bean and Guacamole SopesSeafood-Style Alobndigas (Meatballs)Papas Bravas (Spicy Potatoes)CHAPTER 5: TACOS, TORTAS, AND TAMALESTacos de Suadero (Beef-Style Tacos)Tacos al Pastor (Pineapple and Chile-Marinated Pork-Style Tacos)Green Chorizo TacosTacos de Nopales (Nopal Cactus Tacos)Baja TacosSpicy Eggplant Barbacoa TacosChicken-Style Setas TacosGringo TacosRefried Bean and Seitan Beef-Style TostadasSeitan Bistec Tortas (Steak-Style Sandwich)Jackfruit Carnitas Tortas (Pork-Style Sandwich)Black Bean Burguesa Tortas (Mexican Black Bean Burgers)Grilled Vegetable TortasJackfruit Guisado TortasCoconut and Pineapple Ceviche TostadasPicadillo EmpanadasTlacoyoBlack Bean TamalesOxacan-Style Mushroom TamalesGabanzorizo, Bean, and Cheese TamalesNorthern Mexican Chicken-Style Setas TamalesHuitlacoche TamalesHuitlacoche QuesadillasSweet Potato and Black Bean EmpanadasCHAPTER 6: BURRITOS, FAJITAS, AND MASEl Original (Classic Beef and Bean Burritos)Bajas Burritos with Mango SalsaBreakfast BurritosJackfruit Carnitas BurritosBurritos Enmolados (Burritos in Mole Sauce)Black Bean, Rice, and Plantain BurritosClassic Beef-Style FajitasPortabello FajitasPalm Heart Seafood-Style FajitasChicken-Style Oyster Mushroom FajitasBeef-Style ChimichangasMashed Potato and Poblano FlautasClassic Chile RellenosRoasted Chile RellenosChiles en NogadaSpinach and Mushroom Enchiladas VerdesSpiced Potato EnchiladasEnmoladas Verdes with Chicken-Style Setas (Chicken-Style Setas Enchiladas with Green Mole Sauce)Chicken-Style Setas MoleSeitan Enchiladas SuizasGrilled Chimichurri Tofu Steaks with Peppers and OnionsTofu Steak VeracruzanaCHAPTER SEVEN: RICE, BEANS, AND SIDESCilantro Lime RiceArroz Rojo (Red Rice)Arroz Enchilado (Spicy Chile Rice)Mexican White Rice with Peas, Carrots, and CeleryArroz Sin Pollo (Rice and Vegan Chicken)Arroz con Frijoles Negros (Rice and Black Beans)Arroz con Chorizo Y Planatano Macho (Rice with Vegan Chorizo and Plantains)Arroz a la Tumbada (Rice and Vegan Seafood)Arroz con Nopales (Rice with Nopal Cactus)Refried Black BeansBlack Bean Ablondigas in Chipotle Ranchero SauceSpicy Refried Pinto BeansBorracho Beans with Green ChilesPeruano Beans with Poblanos and TomatillosMexican-Style Beans and GreensRoasted Broccoli and CauliflowerGrilled Mixed Vegetables with ChimichurriNopales Guisados (Stewed Nopal Cactus)Creamed Calabacitas (Little Squash)Rajas con Crema (Sliced Peppers with Cream)Winter Holiday Roasted Hard SquashRoasted Root Vegetables with Mexican CinnamonBaked Sweet Potatoes with Black Beans, Corn, and ChilesAncho-Roasted Sweet PotatoesSauteed Cabbage with Onions, Jalapenos and Tempeh BaconCHAPTER 8: SAUCES AND SALSASSpicy ChimichurriClassic Chile PasteClassic Red Enchilada SauceBrown MoleGreen MolePico de GalloSalsa RancheraChunky Red SalsaRoasted Tomatillo SalsaAvocado Tomatillo SalsaChiles de Arbol SalsaMango SalsaRed Onion, Radish, and Cilantro RelishRoasted Corn and Poblano SalsaRoasted Chayote and Jalapeno SalsaCHAPTER 9: DRINKS AND DESSERTSCafe Sin LecheChampurrado (Thick Mexican Hot Chocolate)Horchata MexicanaCapirotada (Mexican Bread Pudding)Cinnamon-Raisin TamalesBunuelos (Refried Tortillas) with Cinnamon Piloncillo and Caramel SauceMexican Chocolate CakeChurros with Spiced Mexican Chocolate SauceConcha (Mexican Sweet Buns)Spiced Pumpkin EmpanadasCHAPTER 10: STAPLESAztec Spice BlendCashew Crema MexicanaHomemade Vegetable StockHandmade Corn TortillasHandmade Flour TortillasHandmade SopesClassic GuacamoleSweet Pea Skinny GuacamoleTofu HeuvosSeared Chicken-Style Setas (Oyster Mushrooms)Mexican Seasoned SeitanGreen Seitan ChorizoGarbanzorizo (Mexican Chickpea Chorizo)RESOURCESMEASUREMENT CONVERSIONSACKNOWELDGEMENTSABOUT THE AUTHOR

Let me start off by saying 1) I'm vegetarian so I do eat cheese and eggs every now and then and 2) Mexican food is a staple in my household. I'm serious that beans are always in my kitchen (dried, canned, frozen, boiled). With that being said, cooking these recipes are super easy and accommodating because I always have my kitchen stocked with ingredients to make Mexican dishes.I think when I first received this book a couple years ago, yes, I was upset that there weren't many pictures. Like many others have said, I enjoy comparing how my food looks with the picture and photos often bring you to follow the recipe. BUT I've used so many recipes in this book and each one have been delicious!!! You cannot go wrong with the baja tacos (cauliflower tacos), the nopales guisados (we love hard on cactus), or the spiced potato enchiladas (with traditional enchilada toppings, they are yummy!). The cilantro lime rice is a bowl changer (top with black beans, chipotle cauliflower, and sauteed veggies).I have a couple Mexican cookbooks and I always flip through this one to grab ideas of what to use with the ingredients I always have.

I have an extensive collection of vegan cookbooks, and this is by far one of my absolute favorites, if not THE favorite. I have made so many of the recipes and every one has been a hit, while many have become basic staples that I keep on hand at all times such as the cashew crema, chunky red salsa, and the veggie stock. Simple, delicious, and nostalgic. I love that each recipe starts with a description that usually contains the author's personal connection to the dish. My mouth is watering as I write this and I can't wait to make something tomorrow!!If you love Mexican food and follow a vegan/plant-based diet, this book is an absolute must-have!

I haven't used this book as much as I'd like to because it didn't have one of the main recipes in it I was looking forward to, and that's how to make good taquitos. That's the only reason I gave it four instead of five stars. The other reason I got it was for a good Mexican crema, which I think this book has. I just haven't used it yet. Come fall I plan on trying out the recipes. I'm sure they'll be great. Just really wish there was a taquito recipe.

So good! The Garbanzorizo. I really can't remember the taste of chorizo, but the taste of this is satisfying on it's on merrit with a after thought of heat. Been looking for something to fill a tortilla with besides refried beans. Can't wait till my wheat gluten arrives so I can make my first seitan. Of course there aren't pictures but the recipes are the real deal and the great price reflects their absence, which is no problem for me living in So. Cal. Though I'm a (lacto/ovo) vegetarian not a vegan, I'll enjoy trying cashew cream instead of sour cream... (at least once!) Very nice to have Mexican recipes that focus on veggies.Thanks Eddie for a great book.

Im really big on pictures and the book has a few pictures not much other then that it seems like a good book to read. I would have given it a 4 if it had more pictures, maybe not at all recipes (which that would have been great) but given more color to the book would be nice.