Andrea Aliseda & Srishti Jain - Author Talk • Make It Plant-Based! Mexican • Make It Plant-Based! Indian
A note about our in-store events:
We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.
You can pre-order a copy below for pick-up at the event or purchase copies on-site.
Srishti Jain is a Californian-Indian food writer, recipe-developer, and vegetarian chef. She began fusing Western produce and Eastern cuisine while growing up in the San Francisco Bay Area. She is known for her supper clubs and pop-ups in San Francisco, New York, London, and for her work as a chef in Brooklyn restaurants. Her “state of the table” Substack inspires home chefs to build their own menus and host more dinner parties. She currently resides in Brooklyn with her cat, Clam. Find her @srishti.jpg.
Andrea Aliseda (she/her) is a writer and plant-based recipe developer based in Los Angeles who has contributed to De Los, The Los Angeles Times, Epicurious, The Kitchn, Bon Appetit, Harper’s Bazaar, and more. Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and her self-titled Substack newsletter on Mexican food, culture, and identity was dubbed “recommended reading” by Soleil Ho in the San Francisco Chronicle. Find her at andreaaliseda.com and on Instagram @andrea_aliseda.
Asha Loupy is an Oakland-based writer and recipe developer. She is also the current recipe editor for Diaspora Co — a company equitably sourcing spices from India & Sri Lanka — and co-author of the upcoming Diaspora Cookbook. Asha has spent over a decade in the specialty food industry, from cheesemonger to grocery buyer and e-commerce manager. You can find her work in Bon Appétit, Food52, and now, Epicurious. When she's not cooking, you can find her exploring Oakland in search of the perfect negroni.
Make it Plant-Based! Mexican - Discover the deliciousness of vegan versions of favorite Mexican foods—part of Workman’s new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Mexican shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:
*Cabbage and Poblano Flautas
*Squash Blossom Tempura
*Zucchini Baja Fried “Fish” Tacos
*Plant-Based Buttercream Tres Leches
And much more!
The book includes starters, mains, masa-based meals, tacos, desserts, and salsas to suit every taste and occasion from Tortilla Soup to Umami Guacamole.
Make it Plant-Based! Indian Discover the deliciousness of vegan versions of favorite Indian foods—part of Workman’s new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:
*Chile “Cheese” Lentil Pancakes
*Tofu Tikka
*Fluffy Onion-Stuffed Flatbread
*Oat Milk Chai
*Roasted Strawberry-Almond Milk Rice Pudding
And much more!
Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!
Order The Books
available for pick-up at the event or shipping worldwide
