Vegan Heritage Press let me check out their newest cookbook by Jason Wyrick Vegan Mexico Soul-Satisfying Regional Recipes from Tamales to Tostadas. It’s chock-full of authentic Mexican recipes like Moles, Chilaquiles, Abodingas, Atoles, and even baked goods like Bolillos and Sugar Skulls. He also has some fun fusion recipes like Mushroom Crêpes in Poblano Chile Sauce. The book is divided into chapters starting with staples like rice, beans and salsas and then moving on to Street Food, Tacos, Tortas and other Sandwiches, Enchiladas, Tamales, Salads, Soups, Main Dishes, Grilled Fare, Small Bites, Bread, Drinks, and Sweets. You can see the whole table of contents on the Amazon Preview. I made the Frijoles de Olla and turned them into refried beans and I thought they were pretty delicious. I also made the Pumpkin Seed Tomato Salsa which was super easy, creamy and delicious and put it on top of the Northern Mexico Chimichangas (deep fried burritos) I was surprised my Texas friends had never had these before!
I think this would be a great cookbook for someone who cooks a lot and wants to try out Mexican techniques, or someone that knows how to do Mexican food but doesn’t know how to veganize recipes. The recipes always give options for removing oil or using vegetables instead of tempeh or seitan. It would also be great for anyone with a grill, Jason Wyrick clearly loves his. So if that sounds like you or someone you love I’m giving away a copy for my US readers.
12/9 update: Contest Closed thanks for playing!
All you need to do is tell me if you have ever had a chimichanga and if so, when and where? Make sure you put your email in the comment form so I can contact you.
My bff and I used to binge eat them on the last day of Girl Scout camp and then our parents would pick us up and want to take us out to dinner. So then we would eat Chinese food or whatever on top of the chimichangas and spend the rest of the night moaning about being too full. Then we would repeat the entire experience the next summer. It was the best of times.
I believe Texas actually has five seasons: fall, winter, spring, summer, and TEXAS SUMMER. The latter is always in all caps because it’s so hot that you actually start to feel like you’re living in one of those dystopian future hellscapes where everyone is fighting over water and wearing pointy jewelry. Luckily we aren’t quite at that point yet and water is plentiful and delicious cherries from the Hood River Valley in Oregon are able to be shipped to Wheatsville Food Co-op and bought by me during these, as of this writing, pre-apocolyptic days. In these times of heat and uncertainty it can be hard to cook or even eat which is how I came up with the idea for these refreshing and mildly intoxicating cherries. They are the perfect thing to eat poolside, bring on your next river trip, or just to munch on while sitting in the A/C watching women’s gymnastics. They are also super easy to make and don’t require turning on any heat making appliances, a big no-no during TEXAS SUMMER. And I bet they are healthier than getting a Cherry Limeade from the Sonic drive through because there is no added sugar. Just added alcohol.
Boozy Cherry Limeade Bombs
2 lbs cherries, pitted
1/2 cup whiskey
1 tablespoon mint leaves, torn
1 lime, juiced
First pit the cherries, a reusable stiff straw makes the job super easy. Just pluck out the stem and pop the straw in through the cherry. Put in a glass or other bowl with a locking top and add the whiskey, mint, and lime juice. Chill for an hour or two flipping the bowl so the cherries get saturated. Serve as is, in cocktails, or on ice cubes. Enjoy.
If you would like to win a 30 dollar giftcard to Wheatsville and make your own boozy cherries just leave a comment below telling me what your favorite summer fruit, I will pick a winner in a couple days. Make sure you put in an email that works!
Giveaway closed, thanks for commenting!
Thanks to Wheatsville for sponsoring this recipe.
Check out my recipe for Mexican Smashed Potatoes on the Taco Cleanse Blog!
I’ve been so busy working on the Taco Cleanse lately that I’ve not blogged here as often. Don’t worry, I’m still keeping the Austin Vegan Guide as updated as I can! I’ve been busy testing recipes like this Tempeh Picadillo from the book and creating recipes for the Taco Cleanse blog like the Mexican Smashed potatoes underneath.
Follow the Taco Cleanse on Instagram, Tumblr, Twitter, Pinterest and Facebook too!
And don’t forget to pre-order the book, it’s on sale at Amazon!
It wasn’t long ago that I was feeling really down. I didn’t know where my life was going or what I was even doing. Some friends and I started experimenting with a new way of life, eating tacos for every meal for a whole month. It was dramatic how much our lives changed for the better. We started selling a zine to document our findings and the word spread all the way to New York City where The Experiment Publishing heard our message and decided to help spread it to the masses. We’ve worked long and hard on expanding the original zine into a full cookbook and now you can pre-order the book and fill your life with eternal joy and never ending splendor.
Check out The Taco Cleanse blog for more information, recipes, stories, and other inspiration coming soon.
Follow us on Instagram, Facebook, and Twitter !!!
And Pre-Order the Book! It’s sure to sell out!