This accessible, practical cookbook offers vegan versions of traditional Latin and Caribbean foods, targeted at cooks who have to make a significant change in their diet but don’t want to veer too far from the foods they grew up eating.
Karla Salinari, a nutritionist who frequently works with people whose doctors have referred them for significant changes in their diets, understands the importance of allowing people to maintain connections to the foods of their culture while eating more vegetables, fruits, and grains.
Her recipes are friendly to busy home cooks and allow those same cooks to produce plant-based dishes such as:
Pastelón, a sweet plantain lasagna from Puerto Rico
Cuban-style lentil picadillo
Mushroom ropa veija
Mexican-inspired corn salad
Mango pudding
Easy to put to use.
Hardcover. Color photographs throughout.
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