{"id":18232,"date":"2021-11-01T10:00:19","date_gmt":"2021-11-01T14:00:19","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18232"},"modified":"2021-10-12T11:32:59","modified_gmt":"2021-10-12T15:32:59","slug":"enjoy-mexican-soups-and-stews","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/11\/01\/enjoy-mexican-soups-and-stews\/","title":{"rendered":"Enjoy Mexican Soups and Stews"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"206\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/10\/Mah-Maiz-206x300.png\" alt=\"\" class=\"wp-image-18233\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/10\/Mah-Maiz-206x300.png 206w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/10\/Mah-Maiz.png 390w\" sizes=\"auto, (max-width: 206px) 100vw, 206px\" \/><figcaption>Mah-Maiz<\/figcaption><\/figure>\n\n\n\n<p>A previous issue of <em>Vegetarian Journal<\/em> features vegan Mexican\nrecipes from Chef Carlos Erez. Chef Carlos was born and raised in New York\nCity. His beautiful mother, a native of Mexico, taught him to cook. He\u2019s been\nvegan over six years and loves translating her recipes and his heritage into\ncompassionate new meals.<\/p>\n\n\n\n<p>Recipes included in his article are: Mah Maiz! (a corn-based soup), Siete\nMares (in Mexico, Caldo de Siete Mares is a classic seafood stew. In my vegan\nversion, enjoy seven vegetables, including meaty oyster mushrooms, and a taste\nof the ocean from kelp powder!), Puebla Con Amor (Stuffed peppers in a rich\nbroth), Se\u00f1ora Tortilla (a deeply authentic meal, originating in the state of\nTlaxcala. His version finds its depth from toasted dry peppers and fresh\ntomatoes.), Mexican Rebel Veggie Stew, and El Rico (a hearty soup).<\/p>\n\n\n\n<p>Find the entire article here: <a href=\"https:\/\/www.vrg.org\/journal\/vj2020issue1\/2020_issue1_soup_stews.php\">https:\/\/www.vrg.org\/journal\/vj2020issue1\/2020_issue1_soup_stews.php<\/a><\/p>\n\n\n\n<p>Subscribe to Vegetarian Journal in the USA only by visiting <a href=\"https:\/\/www.vrg.org\/member\/2013sv.php\">https:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A previous 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\u2019s been vegan over six years and loves translating her recipes and his heritage into compassionate new meals. Recipes included [&hellip;]<\/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-18232","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18232","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=18232"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18232\/revisions"}],"predecessor-version":[{"id":18234,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18232\/revisions\/18234"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}