Meat-free Mexican

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 RamsayThis is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well. – Yotam OttolenghiThomasina 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 WatersVegetable recipes to blow your mind and thrill your tastebuds. – Diana HenryRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book – Skye GyngellEvery 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‘This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.’ – Yotam OttolenghiMeat-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 RamsayRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book. – Skye GyngellVegetable recipes to blow your mind and thrill your tastebuds – Diana HenryThomasina 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

Thomasina Miers fell in love with Mexican food at eighteen and returned to live there, opening a cocktail bar and cooking with top chefs. After winning BBC2’s MasterChef in 2005, she co-founded Wahaca, winning awards for food and sustainability. Passionate about food’s impact on people and the environment, she co-founded the ‘Pig Idea’ campaign in 2015 and helped set up Chefs in Schools in 2017. An ambassador for the Soil Association, she was awarded an OBE in 2019 for her services to the food industry. Tommi has a weekly column in the Guardian’s Feast magazine. Meat-free Mexican is her eighth cookery book. She lives in London with her husband and three daughters.