Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food

by Jason Wyrick

Overview

Before The Taco Cleanse, there was Vegan Tacos. Chef and expert Jason Wyrick shows how to make meatless versions of Mexican tacos from the tortillas, to the fillings, to the sauces.

Celebrated chef Jason Wyrick showcases the excitement of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments.

You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico, and the author shows you how to make them all using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients.

In your own home taquería, you’ll be making tantalizing recipes such as:

• Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas
• Tacos with Pintos Borrachos and Vegan Queso Fresco
• Tacos Dorados with Plantains, Black Beans, and Roasted Garlic
• Baja Tacos with Lobster Mushrooms
• Breakfast Tacos with Rajas, Mojo Scramble, and Pintos
• Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema

In these pages, the author shares his passion for tacos with sections on taco culture and history, essential ingredients, anecdotes, and shortcuts that simplify the cooking techniques for the modern kitchen. There is also a chapter of beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; a section on desserts, and how to host a taquiza (taco party). Full color photos.

Product Details

ISBN-13:	9780985466275
Publisher:	Vegan Heritage Press, LLC
Publication date:	09/02/2014
Pages:	288
Product dimensions:	7.40(w) x 8.90(h) x 0.40(d)

About the Author

 Chef Jason Wyrick is the executive chef for The Vegan Taste website. After being diagnosed with diabetes in 2001, Jason adopted a vegan lifestyle, lost 100 pounds, and reversed his diabetes. Since then, he has co-authored the NY Times bestselling book 21 Day Weightloss Kickstart with Neal Barnard, MD, became the first vegan culinary instructor in the world-famous Le Cordon Bleu program, and founded the world's first vegan food magazine, The Vegan Culinary Experience. Of Mexican and American heritage, Jason has presented for the American Dietetic Association, American Diabetes Association, Humana, The Wellness Community, and Farm Sanctuary. He is a regular guest at the Scottsdale Culinary Festival, and has catered for organizations as prestigious as Google, the Frank Lloyd Wright Foundation, PETA, and Farm Sanctuary. He has traveled throughout Mexico and taught hundreds of vegan cooking classes all across the United States and has taught internationally in both Costa Rica and Italy. His recipes have appeared in Vegetarian Times and have been featured in several of Dr. Neal Barnard's books.

Editorial Reviews

"Between this dish and Wyrick's many other variations on the vegan-taco theme, our Meatless Mondays (and Tuesdays, and Wednesdays...) are looking a lot more interesting." (Cookbooks 365)

From the Publisher