I am beyond excited to share that my first cookbook, Plant Powered Mexican, has finally arrived! This cookbook is full of easy, satisfying, vegetarian Mexican recipes that your whole family will love. If you’re a vegetarian or just looking to work more plant-based meals into your life—this book is for you!
Oh boy, it’s here! Finally, my goodness.
I feel like I’ve been talking to you guys about my first cookbook for years now, and I’m pretty sure you’re sick of it, but I feel validated in writing about it once again because now you can actually have it in your hands and cook from it!
The moment I’ve been waiting for—you guys leafing through the pages and dreaming about what to make first—is no longer a dream, but a reality. So tell me, which recipe will it be?!!
If you haven’t suffered through months and months of me blabbing on about Plant Powered Mexican and are genuinely wondering what I’m talking about, let’s take a look inside!
Vegetarian Mexican Recipes For Everyone!
This book is full of Mexican dishes that you love and crave—just without the meat. There are over 20 vegan Mexican recipes and more than half are gluten-free.
- 70+ recipes, all plant-based
- All new, never-seen-before recipes
- Lots of quick, easy, 30 minutes or less recipes
- Vibrant photos of every recipe
- Tons of cooking tips, nutritional info, and a full pantry and ingredient guide
- My Pantry
- Low Cook
- From The Stove
- Instant Pot
- From the Grill
- Out of the Oven
- A Mexican pantry guide: my favorite ingredients, where to buy them, and how to use them
- Chef’s secrets to help you cook like a pro
- Nutritional guides for getting the most from your favorite fruits and vegetables
- Resource list of my favorite blogs, cookbooks, and suppliers
a few of my favorite recipes
- Baked Sweet Potato Flautas with Vegan Queso
- Sheet Pan Chilaquiles with Pinto Beans and Sour Cream
- Weeknight Vegetarian Enchiladas
- Instant Pot Mexican Rice Bowls with Avocado Pico de Gallo
- Mexican-Style Fava Bean Soup
- Homemade Tortilla Chips with Flavored Salts
- Instant Pot Refried Beans
Let’s take a look inside!
Plant Powered Mexican Recipe Roundup
Let's take a look at some of the recipes from the cookbook already sweeping the internet.
Chile Relleno Rice Casserole Recipe
This cheesy rice casserole is a particular favorite in our house and became an instant hit with my friends at California Grown too. The grassy poblano peppers are the ones used to make chile rellenos, the traditional cheese-stuffed peppers that are fried and served with a silky tomato sauce.
Chilled Avocado Soup
This soup from Plant Powered Mexican makes for an easy, healthy light lunch or dinner made for hot summer nights. Silky smooth and utterly refreshing topped with crunchy sunflower seeds and edible flowers.
A Sensational Recipe for Smoky Tomato Instant Pot Tortilla Soup
This low-maintenance dinner from Plant Powered Mexican comes together in minutes and everyone loves it, everyone. I was thrilled that Meg from This Mess Is Ours was as estatic about it as we are.
Roasted Carrot Barbacoa Tostadas
Aida from Salt & Wind Travel made this awesome Carrot Barbacoa Recipe from the book. The humble carrot makes a surprisingly good vegan substitute for barbacoa. Once roasted in the aromatic rustic sauce, carrots take on a subtly sweet lushness, plus it roasts in a little over 30 minutes so you can satisfy that Barbacoa craving way faster than when using beef.
Vegan Picadillo Tostadas with Rice and Peas
Our family's Picadillo recipe (made vegan) was featured on my friend K.C.'s site, G-Free Foodie. Picadillo is a traditional dish in many Latin American countries usually made with ground meat, potatoes, and spices. This version uses plant-based meat for a vegan twist.
Here’s How To Get Your Own Copy
Ready to get cooking? You can pick up a copy of Plant Powered Mexican anywhere books are sold, order from Amazon, or any other online retailer. Thank you from the bottom of my heart for your support!
leave a reply