La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor

Wow, I love this cookbook. The flavors are so good! Today is the first super hot day and these tacos we're eating are like an explosion of satisfaction and happiness. All the best flavors are here. This cookbook is easy to follow but not for total beginners - unless you're committed. These are complex flavors coming together from simple ingredients for the most part, with a few modern techniques and ingredients thrown in to elevate this to cutting edge true health cuisine. Thank you, Jocelyn Ramirez! This is the best cookbook I've bought in quite awhile. This is a commendable effort and it took my game to the next level. The binding is top notch to boot - the lay flat premium hands free binding is the bomb. The photos are beautiful and the layout is intuitive and easy to follow. If you are an advanced level vegan cook looking for something new to beat the heat, or if you just love food - I highly recommend this cookbook.

This recipe book is really unlike any I know of - awesome vegan Mexican food! Jocelyn Ramirez's collection of recipes here are really exciting - I'm most excited about the vegan carnitas and flan. The photos are beautiful and the recipes are easy to follow. Highly recommend - especially for your vegetarian and vegan family and friends!

An enjoyable read and introduction to Mexican cuisine. The author includes her childhood discovery of their heritage cuisine. A great resource for vegan kitchens.

So far, I’ve made four dishes and they’ve come out perfectly delicious. The recipes are spot on, no need to doctor them up. The photographs are inspiring as well.

First let me emphasize that I like this book, I plan to try several recipes and ideas. In my opinion, one shortfall is a few too many jackfruit recipes - wish there was a bit more creative variety. I will probably try every cheese recipe (as soon as I find acidophilus capsules as I’ve only used rejuvelac to make cheese in the past). My biggest gripe is the incomplete index. I would expect it to list major recipe ingredients, not just be basically recipes by name. A few ingredients are listed, e.g., poblano peppers but not ancho or guajillo. The cheeses and crema that are listed as recipe ingredients are not listed with that cheese recipe in the index. For example, Cashew Cream is listed only with the recipe on page 117, but it is also an ingredient in recipes on pages 35, 50, 55, 73, 79, & 89 and Queso Fresco (Fresh Cheese) is listed only with the recipe on page 26, but it is also an ingredient in recipes on pages 14, 83, & 97. This makes it difficult to go back to find a recipe when you only remember an ingredient. My last complaint would be including an explanation of ingredients instead of just some sources, e.g., masa versus masa harina, peppers with potential substitutions, etc. Despite my complaints, I still rate this 4 stars as like the good, new recipe ideas. I reserve the right to revise this if I’m disappointed in recipes after I try several.

I preface this with the admission that I'm neither vegan nor vegetarian. In fact, many years ago when we attempted a vegan diet, my health crashed and I had no choice but to return to an omnivorous diet. That said, there are still many vegetarian dishes that I like.Coming originally from New Mexico and then living in Southern California for a few decades, I grew up with Mexican food. It remains one of my favorite cuisines.Ramirez has adapted a number of more traditional foods to work in a plant-based diet, offering plant substitutes for the common meats and seafood that would normally be used.The recipes are easy to follow and sound delicious. I'll be trying several over the next few months.

Gifted this to my neighbor for the holidays and she LOVES it! She even brings us the recipes shes been trying/cooking 😊 glad we picked this one

Delicious food and easy to follow instructions! I’mNot vegan and love all of her food, I make something from this once at least once a week.

This could have been such a great opportunity to explore Mexican vegan food but it failed. It’s too Los Angeles centric - to be told an ingredient can be bought there doesn’t help if you’re in Europe! I waited until pg 22 until I could use every day ingredients.Too many difficult ingredients to buy in a store. Jocelyn should have stuck with basic authentic home made food. The only good thing is the photography.

I bought this book because I am half Mexican, flexi vegan, and living in Europe. "La Vida Verde" can be great but only if you are sure to be able to get all authentic Mexican ingredients.

Die Rezepte schmecken fabelhaft und authentisch mexikanisch. Wirklich wirklich gut.Die Autorin schreibt zu jedem Rezept eine passende kleine Geschichte/Erklärung/Kindheitserinnerung, was mich dem Rezept und auch der Autorin näher gebracht hat.Sehr gefallen hat mir außerdem, dass es zu jedem Rezept ein Foto gab.Da es authentisch mexikanische Rezepte sind, muss man allerdings einige Zutaten online kaufen, wenn man keinen Mexikanischen Supermarkt in der Staft hat.

Nicely written book with some delicious looking food, but it assumes you have access to a good Mexican food supplies store.

It has simple and nice recipes. Unfortunately it is hard to get jackfruit where i live but i substitute.