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Mexico: The World Vegetarian
Vibrant, bright and utterly alive – no other country is quite like Mexico. And the food is unique, complex and unreservedly delicious. To the uninitiated, Mexican food is deceptively simple, but these pages uncover the diverse recipes bound up in the history of the country and its cultural heritage, as Jane Mason guides you through the essentials to vegetarian Mexican cuisine. With three different coast lines, seven climate zones and far ranging altitudes, the sheer variety of plant life in Mexico is outstanding, and perfect for a range of vegetarian recipes. Some of the world's most favourite ingredients originate in this incredible country – from sweet potatoes, vanilla and tomatoes to beans, squash and avocados – and this book is packed full of recipes that make the most of these stunning ingredients. Each and every dish has a subtle balance of flavours and textures, and there is much to discover beyond tacos, burritos and guacamole. Delve into this mouth-watering book and uncover recipes such bean and cactus souppoblano peppers stuffed with cheesetamales with refried beansalbondigas in a red chipotle sauceAnd not forgetting the ultimate recipe for basic beans and a vast array of salsas.
258 pages, Kindle Edition
Published January 21, 2021
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About the author
Jane Mason
8 booksI am a writer, business woman, and award winning social entrepreneur. One of my many awards includes being named as a Red Magazine “Red Hot Business Woman” for which the award ceremony was located at 10 Downing street in London. Seriously.
A Canadian native of German and English parents (mother was born in Hamburg and arrived in Canada via Puerto Rico; father was born in London, grew up in Hangkow, and arrived as a refugee in Canada in 1940), the vast majority of meals were had around the kitchen table and included debates about the state of the Canadian economy, the merits of potatoes vs rice, and discussions about the next meal. All of our food was prepared at home and, as my mother insisted she could taste preservatives, she did not buy anything edible from the inside aisles of the supermarket.
My least favourite job was being the self-appointed head of global photocopying at an accounting firm before machines copied double sided, or collated. Thankfully a good education (BA and MA in English; MBA) and a series of wonderful jobs that involved brilliant colleagues, fascinating clients, thousands of air miles, and a great deal of dining out (as well as advancements in photocopy technology) has meant that I get to do my most favourite jobs most of the time. My most favourite jobs are when I work as part of a team to solve complicated problems and produce content that engages and inspires people, and effects positive change. Writing is a big part of that.
In addition to four cook books (Making Bread at Home, The Book of Buns, Homemade Sourdough, and Mexico: The World Vegetarian) I have written articles for various scholarly and foodie magazines in the UK. I founded Bread Angels to change the world through bread, and I work with senior leaders in multi-national companies around the world as a strategy consultant and executive coach. Until recently I lectured to undergraduates in Mexico about critical thinking and rhetoric. I am a secret poet.
www.virtuousbread.com
insta and tiktok: @virtuousbread
A Canadian native of German and English parents (mother was born in Hamburg and arrived in Canada via Puerto Rico; father was born in London, grew up in Hangkow, and arrived as a refugee in Canada in 1940), the vast majority of meals were had around the kitchen table and included debates about the state of the Canadian economy, the merits of potatoes vs rice, and discussions about the next meal. All of our food was prepared at home and, as my mother insisted she could taste preservatives, she did not buy anything edible from the inside aisles of the supermarket.
My least favourite job was being the self-appointed head of global photocopying at an accounting firm before machines copied double sided, or collated. Thankfully a good education (BA and MA in English; MBA) and a series of wonderful jobs that involved brilliant colleagues, fascinating clients, thousands of air miles, and a great deal of dining out (as well as advancements in photocopy technology) has meant that I get to do my most favourite jobs most of the time. My most favourite jobs are when I work as part of a team to solve complicated problems and produce content that engages and inspires people, and effects positive change. Writing is a big part of that.
In addition to four cook books (Making Bread at Home, The Book of Buns, Homemade Sourdough, and Mexico: The World Vegetarian) I have written articles for various scholarly and foodie magazines in the UK. I founded Bread Angels to change the world through bread, and I work with senior leaders in multi-national companies around the world as a strategy consultant and executive coach. Until recently I lectured to undergraduates in Mexico about critical thinking and rhetoric. I am a secret poet.
www.virtuousbread.com
insta and tiktok: @virtuousbread
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