On Our Shelves Now.
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 Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he 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 had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” 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, and feature Salvadoran and Colombian influences. And they’re all organized 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 Brócoli y Tofu; Vegan Queso Fundido
• La Mañana Después 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 Piña; 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.
About the Author
Edgar Castrejón is a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.
“Edgar Castrejón’s Provecho is here for the vegans, the flexitarians, the plant lovers, and the all-around good-time eaters. Let’s not put it in too tight a box. Give this to the person who never saw a taco they didn’t love, who could use a few new ways to fix up their frijoles, and who will appreciate having their mind blown by cashew cream tomato sauce slathered over their chile rellenos.”—Bon Appétit
“Provecho is a book infused with love for food, family, and culture. 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
“Every single dish looks beautiful and appetizing, from tacos to soups, sauces, and more. Watching Edgar channel his roots and provide us with these recipes from the heart and soul of his upbringing is nothing short of exciting for my plate and kitchen. Edgar knows comfort food; I love this book and I know you will too.”—Maria Koutsogiannis, plant-based chef and author of Mindful Vegan Meals
“Edgar’s book is a master class in stunning photography, colorful cuisine, and the art of infusing heart in all your dishes. You will want to cook everything in this beautiful book!”—Joanne Molinaro, author of The Korean Vegan Cookbook
“When it comes to creating delicious food, Edgar doesn’t hold back. His passion for celebrating culture and community shines in his recipes and his beautiful food photography. These recipes are vibrant and unique, celebrating plants in a way I’ve not seen before. From fresh aguachile to comforting sope de fideo, there is something in this book for everyone!”—Ashley Hankins, author of Make It Vegan
“Fresh, flavorful, and comforting—the three words that perfectly encompass the recipes in this book. You can feel the love that Edgar poured into this and it is such a treat to get to know him, his family, and their culture through these recipes.”—Jasmine Briones, creator of Sweet Simple Vegan
“An enticing collection of quick, relatively straightforward recipes that’s a solid starting point for vegan and nonvegan readers alike. Castrejón (recipe developer, food stylist, and now cookbook author) has created an enticing guide to making plant-based Mexican food at home.”—Library Journal