Make It Plant-Based! Mexican: A Cookbook

Andrea Aliseda

ISBN 10: 1523528672 / ISBN 13: 9781523528677

Published by Workman Publishing, 2025

About this Item

With this revision, Bishop Malcolm Coby offers the organizational or jurisdictional leader the opportunity to protect the assets of the organization with guidelines for sexual misconduct or harassment. He also offers a flow chart for the chain of command necessary for administrative and ministry accountability. This revision gives particular attention to the expanded roles of the Auxiliaries in Ministry or A.I.M.

Seller Inventory # CIN1523528672VG

Bibliographic Details

• Title: Make It Plant-Based! Mexican: A Cookbook
• Publisher: Workman Publishing
• Publication Date: 2025
• Language: English
• ISBN 10: 1523528672
• ISBN 13: 9781523528677
• Binding: Hardback
• Condition: Very Good

About this title

Synopsis

Discover the deliciousness of vegan versions of favorite Mexican foods—part of Workman’s new series of passionate plant-based cookbooks. 

Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Mexican shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:

*Cabbage and Poblano Flautas
*Squash Blossom Tempura
*Zucchini Baja Fried “Fish” Tacos
*Plant-Based Buttercream Tres Leches
And much more!

The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole.   

Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Southern, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!

About the Author

Andrea Aliseda (she/her) is a food, culture writer, and plant-based recipe developer based in Los Angeles, CA. Andrea has been published by De Los, The LA Times, Epicurious, The Kitchn, Bon Appetit, Harper’s Bazaar, and more. Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and her self-titled substack newsletter of essays on Mexican food, culture, and identity was dubbed “recommended reading” by Soleil Ho in the SF Chronicle. With a love for California cuisine, fresh produce, herbs, and mushrooms, Andrea marries her plant-based culinary style with seasonal vegetables, nostalgic and post-colonial Mexican recipes rooted in place, and a dash of whimsy. When not writing about food, she’s typing away on fiction and poetry, and hanging out with her love and pup. Find her at andreaaliseda.com and on Instagram @andrea_aliseda.