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 rbol y Tomatillo (rbol 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 Championes (Mushrooms in Green Mole). With these 60 recipes youll be cooking the foods you love with better-for-you ingredients.
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-Hernndez, New York Times reporter
Finally the vegan Mexican cookbook of my dreams is here! This book is full of flavor, authenticity and soul.
Jenn 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 ones 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