{"id":15114,"date":"2020-03-13T09:00:36","date_gmt":"2020-03-13T13:00:36","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=15114"},"modified":"2020-03-03T10:33:56","modified_gmt":"2020-03-03T15:33:56","slug":"delicious-vegan-recipes-for-mexican-soups-and-stews","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/03\/13\/delicious-vegan-recipes-for-mexican-soups-and-stews\/","title":{"rendered":"Delicious Vegan Recipes for Mexican Soups and Stews"},"content":{"rendered":"\n
\"\"
Mah Maiz <\/figcaption><\/figure>\n\n\n\n

The latest issue of Vegetarian Journal<\/em> features vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan six years and loves translating her recipes and his heritage into compassionate new meals.<\/p>\n\n\n\n

Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete Mares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan version, enjoy seven vegetables, including meaty oyster mushrooms, and a taste of the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich broth), Se\u00f1ora Tortilla (a deeply authentic meal, originating in the state of Tlaxcala. His version finds its depth from toasted dry peppers and fresh tomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).<\/p>\n\n\n\n

Find the entire article here: https:\/\/www.vrg.org\/journal\/vj2020issue1\/2020_issue1_soup_stews.php<\/a><\/p>\n\n\n\n

Subscribe to Vegetarian Journal in the USA only by visiting https:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n\n\n\n

You can also subscribe to the Kindle version of Vegetarian\nJournal in the USA and United Kingdom.<\/p>\n\n\n\n

In the USA, visit: https:\/\/www.amazon.com\/dp\/B07LBY2Y7K\/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K<\/a>\nIn the United Kingdom, visit: https:\/\/www.amazon.co.uk\/dp\/B07LBY2Y7K\/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The latest issue of Vegetarian Journal features vegan Mexican recipes from Chef Carlos Erez. Chef Carlos was born and raised in New York City. His beautiful mother, a native of Mexico, taught him to cook. He’s been vegan six years and loves translating her recipes and his heritage into compassionate new meals. Recipes included in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15114","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=15114"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15114\/revisions"}],"predecessor-version":[{"id":15116,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15114\/revisions\/15116"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=15114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=15114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=15114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}