Meat-free Mexican: Vibrant Vegetarian Recipes

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Guacamole - and avocados generally - may be a staple in Mexico, but their environmental footprint (for a fruit) has weighed heavily on Miers' mind. It's why Wahaca put an alternative guacamole on their menus last year - 'wahacamole' made from British fava beans. I love layering flavour on to things. The salsas, the chilli oils, the moles - for me it's not just levels of goodness and nutrition but flavour and texture and colour. And it brings all the food alive."

Pile flavour onto your plates and fill your kitchen with Mexican-inspired vegetarian and vegan recipes from Thomasina Miers, co-founder of Wahaca, Guardian columnist and best-selling author. Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRA Why should we eat meat all the time at the expense of species decline and insect extinction and the total destruction of our soil? For the future of mankind, apart from anything else, it doesn't seem to make sense to me." Heap flavour onto your plates and fill your kitchen with Tommi’s Mexican-inspired vegetarian and vegan recipes. This deliriously gooey chocolate cake was inspired by a pudding I tried in Mexico City, steeped with the sweet notes of ancho chilli. The twice-baked method is one from St.John restaurant, recently given a renaissance by the wonderful pastry chef Ravneet Gill – it is foolproof and ensures a squidgy molten core.Thomasina Miers’ pineapple tarte tatin with rum cream. Photograph: Tara Fisher/Hodder & Stoughton. Food Stylist: Kitty Coles. Props Stylist: Louie Waller. 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. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! I think that for me is the key - is the animal I'm eating impacting the rainforest in Brazil? Well, if they are, I don't want a piece of it, personally.

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. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes!' GORDON RAMSAY I'm a working mum," she says, "I'm perpetually short of time. For me, food has got to fit into busy lives." There's even a place for Tex Mex, with her 'chile non carne' - a handy family favourite. Make the caramel next. Pour the caster sugar into a wide pan and put over a medium heat. Cook for six to nine minutes, occasionally swirling the pan (but not stirring) until the sugar has melted and turns amber. Add the pineapple, butter, vanilla, spices and salt, and simmer for six to eight minutes, basting and turning each slice in the sauce every few minutes. The sugar may clump but it will melt again.Heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23cm springform cake tin with butter and line with parchment paper. Some people will spend two days making a recipe and that's great - and I used to do that, before kids," Miers adds with a laugh. "But not everyone has that time. 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.

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.’ ALICE WATERSEvery time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!’ SANTIAGO LASTRA