Meat-free Mexican: Vibrant Vegetarian Recipes

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If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour.

To make the Mexican chocolate paleta, add the milk to a heavy-bottomed saucepan and warm over a low heat with the cinnamon and golden syrup. Pile the beans into the tortillas and top with the garlic and capers, spooning over heaped spoonfuls of the tomato salsa. Runoff from the huge amount of animal waste at factory farms often pollutes nearby rivers, according to Food Print – “so I’d rather not have chicken if it’s from an industrial chicken farm close to a river,” says Miers. Alternatively, brush them with oil and cook them on a griddle pan, using the peeled-back leaves as handles, or bake them, peeled and oiled, in an oven preheated to 220 degrees for 15 to 20 minutes, then dress with the topping below.

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Bring to the boil and cook until just soft, 1–2 hours depending on the age of the beans, skimming off any white foam that gathers on the surface. Alice Waters Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. Paletas, which are essentially Mexican lollies made from the many tropical fruits native to the country, are an exceptionally pleasing way to slake one’s thirst in such a hot climate,” says Thomasina Miers.Pound a quarter of the chilli to a paste in a pestle with the garlic and several pinches of salt, the cumin and the sugar. Thomasina Miers, owner of award-winning restaurant group Wahaca (with over 25 branches across the UK) is back with her newest cookbook, sharing 100 Meat-Free Mexican recipes-- simple, easy, and delicious! Heat the oil or butter in a heavy-bottomed pan and, when gently foaming, add the onion, garlic and adobo, if using. The mum-of-three first fell in love with the food of Mexico while travelling there between school and university.