Leave the tart to cool for five minutes, then invert on to a serving dish and sprinkle with lime zest. Serve with the rum cream. Thomasina 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. Heap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Empty half the mixture into the prepared tin and smooth the top. Bake for 20–25 minutes, until risen and a metal skewer inserted into the centre comes out clean. Rest for 10 minutes. At this stage, you can keep the cake overnight and finish the baking the next day or cool for one hour and carry on. 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 RAMSAY

Thomasina Miers’ pineapple tarte tatin with rum cream. Photograph: Tara Fisher/Hodder & Stoughton. Food Stylist: Kitty Coles. Props Stylist: Louie Waller. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Some people will spend two days making a recipe and that's great - and I used to do that, before kids," Miers adds with a laugh. "But not everyone has that time. Impact on the environment is the main reason Miers is flexitarian. "I generally eat meat if I'm in control of where it comes from. Factory farmed meat is a big no-no for me, in terms of welfare and emissions. Pile flavour onto your plates and fill your kitchen with Mexican-inspired vegetarian and vegan recipes from Thomasina Miers, co-founder of Wahaca, Guardian columnist and best-selling author.

Publishers Text

Every 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. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here. 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 RAMSAY This deliriously gooey chocolate cake was inspired by a pudding I tried in Mexico City, steeped with the sweet notes of ancho chilli. The twice-baked method is one from St.John restaurant, recently given a renaissance by the wonderful pastry chef Ravneet Gill – it is foolproof and ensures a squidgy molten core.Every 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 What I love about Mexican food is you can spend a weekend making your own flour tortillas (I love making flour tortillas from scratch because they taste so good and they're really easy). Equally, if it's midweek, I'm just going buy some and that's fine." The mum-of-three first fell in love with the food of Mexico while travelling there between school and university. Before that, she'd always thought of Mexican cuisine as American-style Tex-Mex - but eating her way around the valleys of Oaxaca, the coast of Campeche and the rainforests of Veracruz, falling in love with "the colour, the vibrancy, the creativity" soon opened her eyes. She later returned to live in Mexico City and opened her first Wahaca restaurant in London's Covent Garden in 2007 - now there are 13 across the UK. I love layering flavour on to things. The salsas, the chilli oils, the moles - for me it's not just levels of goodness and nutrition but flavour and texture and colour. And it brings all the food alive."