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

by Jocelyn Ramirez

Overview

An Inspired Collection of Time-Honored Mexican Recipes

Follow along with Jocelyn Ramirez as she 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.

Product Details

ISBN-13:	9781624149726
Publisher:	Page Street Publishing
Publication date:	04/14/2020
Pages:	160
Product dimensions:	8.05(w) x 8.95(h) x 0.35(d)

About the Author

Jocelyn Ramirez is the chef and founder of Todo Verde, a woman-owned catering company making plant-based cuisine accessible throughout Los Angeles. Jocelyn co-founded Across Our Kitchen Tables, an organization that uplifts women of color in food. Her work has been featured by Vice, BuzzFeed, Los Angeles Times and many others. Jocelyn currently lives in Los Angeles, California.

Table of Contents

Foreword 7

Introductión 8

Para Compartir (To Share) 11

Jícama y Salsa de Aguacate (Jicama and Avocado Salsa) 13

Esquire con Crema (Grilled Corn and Cream) 14

Gorditas de Frijoles con Queso (Bean and Cheese Gorditas) 17

Guacamole con Camote (Guacamole with Sweet Potato) 18

Ceviche de Palmitas (Heart of Palm Ceviche) 21

Cóctel de Champiñón (Mushroom Cocktail) 22

Nachos 25

Queso Fresco (Fresh Cheese) 26

Queso Añejo (Dried Cheese) 29

Queso Quesadilla (Soft Cheese) 30

Ensaladas y Sopas (Soups and Salads) 33

Las Tres Hermanas en Chipotle (Three Sisters Salad in Chipotle) 35

Ensalada de Nopales con Fruta (Cacrus and Seasonal Fruit Salad) 36

Verdolagas y Frijoles con Aderezo de Epazote (Purslane and Beans with Epazote Dressing) 39

Ensalada de "Atun" en Chipotle (Chipotle "Tuna" Salad) 40

Pozole Verde con Champiñones y Maíz Azul (Green Pozole with Mushrooms and Blue Corn) 43

Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) 45

Sopa de Fideo con Queso Fresco (Mexican Noodle Soup with Fresh Cheese) 49

Sopa de Tortilla con Crema (Tortilla Soup with Cream) 50

Entradas (Main Courses) 53

Chile Relieno con Papas, Huitlacoche, Tempeh Chicharrón y Salsa de Tamarindo (Stuffed Chile with Potato, Huitlacoche, Tempeh Chicharrón and Tamarind Salsa) 55

Mole Colorado Enmoladas (Enmoladas with Mole Colorado) 57

Tacos de Yaca Al Pastor (Jackfruit Al Pastor Tacos) 61

Coliflor y Queso (Cauliflower and Cheese) 62

Fajitas de Champiñones (Mushroom Fajitas) 65

Tacos de Yaca Carnitas (Jackfruit Carnitas Tacos) 66

Tostadas de Yaca en Chiie Verde (Jackfruit in Green Chile Tostadas) 69

Chile Relieno con Queso Fresco, Flor de Calabaza y Salsa de Frijoles (Stuffed Chile with Fresh Cheese, Squash Blossom and Bean Salsa) 70

Tamal Negro con Yaca en Chile Rojo (Black Tamales with jackfruit in Red Chile) 73

Tacos de Chorizo (Chorizo Tacos) 75

Pistacho Pipian Verde con Yaca (Jackfruit in Green Pistachio Pipián) 79

Pipián Rojo con Yaca (Jackfruit in Red Pipián) 80

Sopes de Nogal con Frijoles (Walnut and Bean Sopes) 83

Mole Verde con Champinones (Mushrooms in Green Mole) 85

Tacos de Jamaica (Hibiscus Flower Tacos) 89

Platos Adicionales (Side Dishes) 91

Arroz con Cilantro (Cilantro Brown Rice) 93

Arroz Mexicano (Mexican Brown Rice) 94

Frijoles Negros (Black Beans) 97

Tortillas Hechas a Mano (Handmade Tortillas) 98

Pan de Elore (Gluten-Free Cornbread) 101

Salsas 103

Guacamole con Semillas (Guacamole with Seeds) 105

Chile de Árbol y Tomatillo (Arbol Chiles with Tomatillo) 106

Salsa Roja de Tomate (Red Tomato Salsa) 109

Salsa de Tomatillo (Tomatillo Salsa) 110

Salsa de Tamarindo (Tamarind Salsa) 113

Salsa de Chipotle (Chipotle Salsa) 114

Crema de Anacardo (Cashew Cream) 117

Dulce (Sweets) 119

Tamales de Fresa con Rosa (Strawberry-Rose Tamales) 121

Flan de Coco (Coconut Flan) 122

Arroz con Leche Negro (Black Rice Pudding) 125

Pudín de Cacao (Cacao Pudding) 126

Nieve de Camote Morado (Purple Sweet Potato Ice Cream) 129

Nieve de Aguacate (Avocado Ice Cream) 130

Higos con Queso (Figs with Cheese) 133

Capirotada de Xocolate (Chocolate Bread Pudding) 134

Bebidas (Drinks) 137

Horchata Negra con Chia (Black Rice Horchara wirh Chia) 139

Agua Fresca de Aguacate con Chia (Avocado Agua Fresca with Chia) 140

Agua Fresca de Tuna con Salvia y Chia (Prickly Pear and Sage Agua Fresca with Chia) 143

Mezcla de Michelada (Michelada Mix) 144

Abuelita's Xocolate Caliente (Hot Chocolate) 147

Licuado de Cacao y Avena (Cacao and Oats Smoothie) 148

Licuado de Aguacate (Avocado Smoothie) 151

Ingredient Sources 152

Acknowledgments 154

About the Author 155

Index 156

Editorial Reviews

Next time someone tells you Mexican food needs lard or meat to be ‘authentic,’ introduce them to the marvels of La Vida Verde.”

—Gustavo Arellano, Los Angeles Times

“Whatever brought you to live La Vida Verde, Jocelyn and her collection of familia-approved Mexican dishes will guide you through it.”

—Javier Cabral, associate producer for Taco Chronicles on Netflix

“This book will change how you think about food and cooking forever. This is a book we all need in our homes!”

—Walter Thompson-Hernández, New York Times reporter

“Finally the vegan Mexican cookbook of my dreams is here! This book is full of flavor, authenticity and soul.”

—Jenné Claiborne, creator of Sweet Potato Soul

“It is so important to support this amazing vision and the beautiful foods from Jocelyn Ramirez, which help to create more access to nutritious, delicious, plant based and culturally appropriate foods everywhere!”

—Sean Sherman, CEO and Founder of The Sioux Chef and author of The Sioux Chef's Indigenous Kitchen

"On every page, I found my Mexican identity reflected and my commitment to being a responsible eater strengthened. Jocelyn's recipes capture the spirit of the dishes I grew up eating and transform them into the kind of dishes that I want to cook as I try to eat and feed my family mostly plants."

—Leticia Landa, deputy director of La Cocina and author of We Are La Cocina

"Our communities deserve this cookbook! I am grateful for these gorgeous photos and enticing recipes that will nourish our bodies, feed our spirits and honor our ancestors."

—Luz Calvo, co-author of Decolonize Your Diet

“For anyone looking to veganize their cultural foods and flavors, this is an excellent example of how to do so without giving up one’s cultural foods, tastes and memories.”

—Claudia Serrato, cultural and culinary anthropologist

“Jocelyn's personal story of coming to a plant-based diet is informed by deep ancestral roots, social consciousness and a commitment to the health of the planet and all communities. You can feel the depth of wisdom behind Jocelyn's insights about food and its central role in our lives.”

—Clare Fox, executive director of the Los Angeles Food Policy Council

From the Publisher