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Book - second hand 30-minute Vegetarian Mexican Cookbook

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British columnist and cookbook writer Beattie offers over 100 meatless Mexican soups, main courses, salads, snacks and desserts to be prepared quickly.


Savory offerings include chili-spiked chickpea soup, Sopa de Garbanzos; tomato-tortilla layered Mexican Lasagne; and eggplant and roasted pepper Fajitas. Desserts are highlighted by super-fast coconut ice cream (Helado de Coco), prepared with canned coconut milk, corn syrup, half-and-half and flavored with rum.


The use of canned corn or canned creamed corn called for in Corn Soup, the corn-based stew, Pepian, and Mexican Corn Pudding may strike cooks as somewhat odd, but when speed's the issue, such products can be a blessing. Occasionally other British usages (e.g., "Blacken the tomato skins") might give pause to inexperienced cooks, but many of Beattie's selections will please adventurous palates and beat the clock.