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Featured Video

How to Toast Chiles + Ancho Pasta Recipe

This video covers how to toast chiles to enliven and deepen their flavors and then I apply that technique to making a whole wheat pasta tossed with an ancho guajillo chipotle sauce mixed with trumpet mushrooms and dried apricots and finished with fresh mint. Get the recipe for the pasta here.

Books

Vegan Tacos

Authentic and Inspired Recipes for Mexico’s Favorite Street Food
CHEF JASON WYRICK

Available September 2014

Celebrated chef Jason Wyrick showcases the liveliness of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments.

These recipes, based on genuine recipes gathered across Mexico, allow you to make authentic tacos using plant-based ingredients. The long-time publisher of The Vegan Culinary Experience points the way to making your own taco components from scratch, while also providing options to substitute store-bought ingredients.

In your own home taquería, you’ll be making tantalizing recipes such as:

  • Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas
  • Tacos with Pintos Borrachos and Vegan Queso Fresco
  • Tacos with Smoked Mushroom, Jalapeno, and Lime
  • Tacos de Canasta with Coconut Chipotle Frijoles
  • Breakfast Tacos with Rajas, Mojo Scramble, and Pintos
  • Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema
  • and many more

The author shares his passion for tacos with sections of essential ingredients, tips, and shortcuts that simplify the cooking techniques for the modern kitchen. There is also a chapter of beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; a section on how to host a taquiza (taco party).

Vegan Heritage Press
Paperback, 288 pages, $21.95
ISBN: 978-0-9854662-7-5
Pub Date: September 23rd, 2014

Featured Recipe

Red Pozole

When I think of Mexican soups, pozole always comes to mind. Plumped corn in an onion chile broth is hard to beat. Add to that tostadas, limes, fresh radish and cabbage, and it goes over-the-top good. It’s a celebration food popular all over Mexico and the American Southwest, but pozole has a sordid history. According […]

Books

Vegan Mexico

The author of the best-selling Vegan Tacos explores the magic of Mexico’s regional cooking. Enjoy the exotic flavors of Mexico’s diverse regions without leaving your kitchen.

A leading authority in vegan Mexican cooking, Chef Jason Wyrick shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico. Readers will come away with a new appreciation of the diversity and flavors of Mexico and be inspired to make these delectable main dishes, soups, spreads, sandwiches, breads, desserts, and snacks at home.

You can order Vegan Mexico here.

News

New Book Announcement Coming Soon!

That’s right. I’ve got a new book coming out soon and unlike my previous collaborations, this one is all me. As soon as I have the book cover, I’ll announce the title and topic, but suffice it to say that it covers one of my favorite foods. It’s also the first time any vegan book […]

Food Talk

Adventures in Home Brewing

Let me tell you a secret. I hate beer. More accurately, I used to hate most beers, which is why it is such a strange turn that has led me to the art of home brewing. Looking back, it’s not a huge surprise I disliked beer for so long. When I was growing up, the […]

More Posts from Food Talk

Madelyn Eats

Vegan Doughnuts! OMG!!

Yesterday we had an unexpected surprise. While I was getting my latest batch of prenatal vitamins at Whole Foods, and the salad dressing I was craving that day, I spotted two words that separate hold little meaning. Combined, these words made my head snap to the side to confirm I had seen what I thought […]

More Posts from Madelyn Eats

Vegan Meals Delivered to Your Doorstep

BlackBeanTortaFrontPageVegan * Organic * Available Throughout The US * Soy-free, Gluten-free, No-oil-added Options

We love food and we know you do, too. Fortunately, we also love to make food for people like you! That’s where our meal delivery service comes in. Our meal delivery service is designed to provide you with artisan vegan lunches, or dinners (or both!), for six days out of the week, delivered directly to your doorstep. All of our meals are designed and skillfully prepared by Chef Jason Wyrick, the first vegan instructor to teach in the prestigious Le Cordon Bleu program and co-author with Neal Barnard, MD of NY Times Bestseller 21 Day Weightloss Kickstart, and his partner Chef Madelyn Pryor and are available throughout the continental US. Get started…