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(More customer reviews)I used to live in New Mexico, and ever since I moved away I have missed the distinct flavors and dishes I enjoyed there. Most of the recipes available for New Mexican cuisine contain meat and are complicated to adjust as far as flavor and substitutions for vegan/vegetarian versions. This cookbook is perfect because it has tasty, authentic vegan recipes for many of my old favorite dishes. She covers everything from salsas, to bread, to beverages, and main dishes like posole and tamales. Not only are there 30 wonderful, easy-to-follow recipes in the book, but every single one of them is accompanied by a color picture. Sometimes I find myself avoiding exotic or strange recipes in my cookbooks if I have no idea what the food looks like. If you have the same habit but are looking for a really interesting new cookbook to help you branch out with your vegan cooking, the pictures in this book are amazing. If you've never eaten New Mexican style food before, don't be concerned about it being too spicy. These recipes have a mild to moderate heat level that should be easy for most people to handle. I prefer my food a tad more spicy, so I just increase the spice level a bit to suit my taste. Highly recommend this book to all vegan/vegetarian cooks.
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This colorful 43 page booklet includes 30 plant-based southwestern recipes (24 are gluten-free). Each recipe includes one or more photo and a nutritional analysis. Emphasis is put on some of New Mexico's delicious ingredients such as Hatch green chile peppers, dried Chimayo red chile powder, and Valencia peanuts from Portales; ingredient substitution recommendations are included as well. A list of online suppliers of ingredients is included as well.A sample of the vegan recipes include: Pico de Gallo, Ancho Chile Nuts, Salsa Verde, Skillet Blue Cornbread, Red Chile Vinaigrette, Calabacitas, Crockpot Posole with Red Chile, Sopa de Fideos, Chile Rellenos with Chimayo Tomato Sauce, Green Chile Enchiladas with Chard and Pinto Beans, Pan Fried Chimichangas with Creamy Avocado Sauce, and Capirotada.Nanette Blanchard is a freelance food writer and the author of 'Tis the Season: A Vegetarian Christmas Cookbook (Simon & Schuster).
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