Cookbook: Mexican Vegetarian

By Savannah Redick

 Tons of great recipes included!

Mexican Vegetarian Cookbook contains some of the best tasting easy to make recipes for any Vegetarian that can be made right at home with your family.

Some of the recipes inside include......

Crockpot Pozole Verde

Mexican Stew

Zucchini Fajita

Tijuana Torta

Bean and Butternut Tacos

Download now and learn some of the tastiest Mexican vegetarian recipes!

• Language: English
• Publisher: Sam Schrader
• Release date: May 6, 2016
• ISBN: 9781533796363

Book preview

Savannah Redick

Green Rice

Serves 4

Ingredients

4 roasted poblano chilies, seeded

4 cups vegetable stock

1 cup parsley, chopped

1/2 cup onion, chopped

1/4 teaspoon garlic, chopped

1 teaspoon salt

1/8 teaspoon black pepper

1/4 cup olive oil

2 cups long grain rice

Directions

In a blender, chop the chilies into chunks and combine them with 1/2 cup of the stock.  Add the parsley, the onions, the garlic, the salt and the pepper and pulse until the mixture is smooth. 

In a skillet, heat the oil and add the rice.  Stir and cook the rice for 2 minutes.  Add the chili mixture and simmer for 5 minutes.

In a saucepan, bring the rest of the stock to a boil and add it to the rice and let it simmer for 20 minutes.

Black Bean Relish

Makes 2 1/2 cups

Ingredients

1 can black beans, drained

3/4 cup tomato, finely chopped

1 each serrano chili, seeded and chopped