Heap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. The incredible variety of Mexico’s cuisine reflects that it’s home to 12 per cent of global biodiversity and that’s why it’s perfect for finding inspiration for vegetarian cooking. With her natural passion for flavours and ingredients Thomasina offers us an irresistible range of seasonal recipes that reflect her personality and love of all things real, hearty and above all delicious. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Cook on one side for 20-30 seconds, until the tortilla starts to look cooked, with lovely browned spots of toasting. Cover with the second sheet of plastic, to stop the masa from tearing or sticking, and press or roll out into a thin tortilla, about 3mm thick.Pound a quarter of the chilli to a paste in a pestle with the garlic and several pinches of salt, the cumin and the sugar. Sauté each batch for four to five minutes until they are looking a little blackened all over and starting to blister. Read an exclusive cover interview with Dragon's Den star Deborah Meaden, plus explore fairness in the supply chain and celebrate our fifth birthday with our favourite reader letters. Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.

Plus, “people are looking at eating less meat anyway, because environmentally, how much meat we’re eating is a total catastrophe. a bit strange, I'm not sure if I like it or not event though I love all the ingredients individually. Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home.Now she's turning her attention to home cooking with her incredible new cookbook Meat-Free Mexican: Vibrant Vegetarian Recipes. Add the beans, star anise and 300ml water or the bean cooking liquid and cook for another 10 minutes. Preparing and dining on traditional, delicious, authentic (and not meat-and-fat-heavy) Mexican food is both a culinary delight and a social experience to be savored. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. The idea of packing your diet with a rainbow of vegetables is very much the focus of her new book, Meat-Free Mexican.