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La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor

In her new book, LA VIDA VERDE: Plant-Based Mexican Cooking with Authentic Flavor, Jocelyn Ramirez, chef and founder of Todo Verde, transforms the traditional dishes she grew up making alongside her Abuela into wonderfully flavorful plant-based meals everyone will love. With only a few simple and affordable substitutions, you can capture all the spicy, earthy, savory deliciousness of authentic Mexican cooking, and help friends, family and even the die-hard meat-eaters enjoy a new side of Latin cuisine.

Amaze your taste buds with healthier versions of kitchen staples like Queso Fresco (Fresh Cheese), Chile de Árbol y Tomatillo (Árbol Chiles with Tomatillo) and Tortillas Hechas a Mano (Handmade Tortillas). Then make hearty, filling mains that carnivores and vegans alike will come back to again and again, such as Tacos de Yaca Carnitas (Jackfruit Carnitas Tacos), Sopa de Tortilla con Crema (Tortilla Soup with Cream) and Mole Verde con Champiñones (Mushrooms in Green Mole). With these 60 recipes you’ll be cooking the foods you love with better-for-you ingredients.

Sample recipes from La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor

Tacos de Yaca Al Pastor

Al pastor is a beloved taco filling eaten throughout Mexico and Los Angeles. Although the origin forthis taco flavor comes from Mexico, the style of cooking pork meat on a trompo or long spit is actuallya Lebanese style of cooking lamb shawarma. is cooking method evolved in Mexico using ingredients that were readily available like pork, achiote, citrus and other chiles. For this recipe, we wont need to use a trompo to bring out the deliciously familiar flavors of fragrant al pastor. Well be using marinated and seared jackfruit to make tacos just as craveable as you might remember.

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