PublishedClarkson Potter, October 2021 |
ISBN9781984859112 |
FormatHardcover, 256 pages |
Dimensions25.4cm × 20.3cm |
When Edgar Castrejon adopted a vegan lifestyle as a college student away from home for the first time, he worried he would no longer fit in at the table with his family. Growing up in a diverse neighborhood in Oakland, the proud first-generation Mexican American had spent countless hours cooking alongside his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through "las manos magicas" rather than written notes.
Realizing that following a plant-based diet made him feel better, but wanting to continue enjoying the flavors of authentic Mexican and Latin American cuisines, Edgar began transforming traditional, meat-heavy recipes into inventive, plant-based creations.
Provecho (the Spanish expression for wishing someone a good meal) is a celebration of food and family, honoring the traditional recipes of Mexican culture while cooking with compassion. The 100 vegan recipes, many of which take thirty minutes or less and rely on readily accessible ingredients, are organized by how meals are approached in Edgar's family and also include Salvadoran and Colombian influences. Vegan recipes for slow-simmered soups and stews, empanadas, tacos, and quesadillas abound, as do recipes for the dishes you wake up craving, like cinnamon pancakes platos tipicos and breakfast burritos. Top off meals with vegan salsas, salads, and ceviches and enjoy comforting horchata and spicy tamarind juice, of course with options to transform some drinks into cocktails. All of this is followed by recipes for flan, cakes, and sweet empanadas.
With 100 incredible recipes, Provecho stands poised to be the definitive vegan Mexican cookbook for a new generation.
The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home
ONE OF THE BEST COOKBOOKS OF THE YEAR- Boston Globe and Glamour . "The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way."-Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook
Edgar Castrej n went vegan as a college student when he realized that following a plant-based diet made him feel better, buthe worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar hadspent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through "las manos magicas." So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.
Provecho features one hundred of Edgar's ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, andfeatureSalvadoran and Colombian influences. And they're allorganized by how meals are approached in Edgar's family-
. La Mesa Llena ("The Full Table")- Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit;Lentil-Cauliflower Empanadas
. La Mesita ("The Small Table")- Sweet Potato and Kale Tacos;Quesadillas de Bro coli y Tofu;Vegan Queso Fundido
. La Manana Despues de la Cruda ("The Morning After")- Burritos de Desayuno;"Huevos" Rancheros;Papas con Chorizo Vegano
. Antojitos ("Little Cravings")- Vegan Chipotle Crema;Mi Tia Evelia's Ceviche de Coliflor; Ensalada de Nopales
. Bebidas ("Drinks")- Oat Milk Horchata;Jugo de Espinaca y Pin a;Margarita Fuerte
. Postrecitos ("Little Desserts")- Almond Milk Rice Pudding with Cashew Cream;Gelatina de Mango Coco; Apple Empanadas
With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life-and still wakes up craving every day.
