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Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook] Hardcover – October 12, 2021

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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.

Print length

256 pages
Language

English
Publisher

Ten Speed Press
Publication date

October 12, 2021
Dimensions

8.31 x 0.91 x 10.28 inches
ISBN-10

1984859110
ISBN-13

978-1984859112
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From the Publisher

100 Vegan Mexican Recipes to Celebrate Culture and Community


Ensalada de Nopales	Coliflor Asada	Shredded Jackfruit Tacos


Tomar un Rindo	Pastelitos	Coconut Aguachile

Editorial Reviews

Review

“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

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.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

If there’s food on the table, you’ll hear most Latinos say, “Provecho!” Like the French expression “bon appétit,” a declaration of provecho is exchanged before a meal or said to someone who’s partaking in one. Yet, somehow, provecho conveys more than just, “Enjoy your meal.” It comes from the Spanish word aprovechar (“to make the most of”). It imparts a sense of joy, an appreciation for community, and gratitude for all that we share.

It’s those same sentiments that I want to express through the recipes, stories, and photos in Provecho. This book celebrates and honors the traditional family recipes of my childhood while happily embracing a plant-based lifestyle that prioritizes health and well-being. The recipes on these pages are driven by nostalgia yet are distinctive and eminently doable. They will inspire both vegans and plant-curious eaters alike to explore the vibrant flavors of plant-based Mexican food.

I’m a proud first-generation Mexican American. In 1989, my parents left Tacámbaro, in the Mexican state of Michoacán, to start a new life north of the border. I was born and raised in a diverse neighborhood in Oakland, California, that I lovingly call “El Barrio.” As with most Mexican families, everything in my home revolved around food. My passion for cooking (and eating!) was passed down to me by my family, like the eyebrows I inherited from my mom’s side. I was weaned on fragrant beef stews and grilled meat, chicken tamales, and seafood ceviche. I also grew up on the food of my neighbors, who were from other Latin countries, such as Colombia and El Salvador.

Meat-centric dishes are a cornerstone of Mexican culture. Every gathering seemed to be a carnivore’s delight, with huge platters of guiso with carne and nopales, sancocho (soup with a bunch of meat), tacos with marinated meats, and the like. I was always served meat at the dinner table; but at a certain point in my childhood, I started pushing it away from my plate. Looking back, maybe it’s because I was forced to kill chickens with my uncle for meals. I never enjoyed it and, to be honest, the experience traumatized me. I eventually turned vegetarian in my early twenties. I never thought I could be vegan, though—I just loved cheese too much! Little did I know back then of the soul-satisfying alternatives to dairy that were available.

It was when I left home that I ventured into a plant-based lifestyle. College is where I completely changed the way I cook and enjoy food. I was the first person in my family to even attend college. I graduated from Chico State in 2017 with a bachelor’s degree in horticulture and plant science. Learning about nutrition and how food impacts our bodies gave me a new perspective on how to eat. However, the true aha moment came when I was looking after the cows on the college grounds one day as part of my campus job. I came to see them as loving creatures, each one with a personality. They craved human contact and enjoyed being petted. It was then, in January 2016, that I vowed never to eat any animal products again.

Beyond the ethical reasons, I realized that going vegan was the ultimate gateway for me to express both my creativity and my knowledge of nutrition and cooking. (People also assume I’m a raw-food specialist, but I chose atedgarraw as my handle on social media to express my “raw” self.) The health benefits can’t be underestimated either. I have plenty of family members who struggle with obesity, diabetes, or cardiovascular diseases. I was battling my own weight problems back then too. Even if I couldn’t convince my relatives to completely give up animal products, I wanted to show them that eating more plant-based food is better for you and so delicious. And I hope I can convince others as well.

That’s when I really set out to veganize the foods I grew up eating. However, I didn’t want to call foods out for being vegan. I just wanted to make tasty food that happens to be plant-based. To make it compelling, I knew I had to bring the rich, comforting flavors of those formative cuisines with me. In my family, recipes have been passed down through generations, but not through recipe cards or in any written form. Instead, they’re acquired through las manos magicas—an innate passion and understanding for the dish to be prepared. I was lucky enough to discover that I had “the magic hands” at a young age. When I was seventeen years old, I was cooking guisado de papa for relatives coming over. I must have done a really good job because people were teasing me, saying, “You can get married now!” That’s something they would usually tell a woman who has real culinary chops. I took it as a compliment that I could make someone happy with food. Having las manos magicas has shaped so much of who I am today as an artist and self-taught chef.

As a child, I loved taking pictures of nature. Eventually, I was shooting food during my journey to eating healthier. It was also a way to show people how beautiful plant-based food can be and entice them to try it. Documenting my life and food in images has helped me remember everything.
Growing up, I spent hours in the kitchen, nurtured by the creative women in my family. In Mexican culture, as in many cultures around the world, women are the guardians of generational recipes. I cherish those memories of helping mi mama, tias, and abuelita prepare the dishes they had previously helped their mothers, aunts, and grandmothers make. As a child, I loved the food that we cooked together. But as I got older, my body and soul craved a different way of eating.

Adopting a vegan lifestyle was a game changer. I had more energy, confidence, and clarity of mind. Still, I worried about what folks back home in both Oakland and Mexico would think. Cooking and eating are shared experiences, and so much heart and pride go into breaking bread with others. The dishes of my childhood connected me to my family and my culture, as well as to El Barrio and the friends and neighbors who I considered part of la familia. If we couldn’t share the same food, could we still sit down at the same table? Would we still have that sense of togetherness?

As it turns out, my family and culture are my greatest inspiration. I began to create vegan versions of generations-old recipes, without sacrificing the authentic Mexican flavors that my family expected and held dear. My relatives are as fiercely opinionated as they are passionate about food; it was a daunting challenge to give their time-honored recipes a plant-based makeover, even with las manos magicas. Getting their seal of approval is the highest compliment and means more to me than any award. The first vegan dish I made for them were my Jackfruit Tinga Tostadas (page 100). It’s a dish that traditionally uses chicken, but the shredded jackfruit resembles meat so much that I didn’t even tell my family members it was vegan. They absolutely loved it. My heart swelled with pride as, one by one, relatives told me how I’d nailed the sauce. It meant the world to me.

This book is about celebrating culture and family, cooking with compassion, and sharing meals with those we love most. I want to show you the Mexican and Latin flavors that we all love and crave, through a plant-focused lens. I invite you to join me in the kitchen and at the table. Provecho!

Product details

Publisher ‏ : ‎ Ten Speed Press (October 12, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1984859110
ISBN-13 ‏ : ‎ 978-1984859112
Item Weight ‏ : ‎ 2.45 pounds
Dimensions ‏ : ‎ 8.31 x 0.91 x 10.28 inches

Best Sellers Rank: #70,260 in Books (See Top 100 in Books)
- #44 in Mexican Cooking, Food & Wine
- #274 in Vegan Cooking (Books)

Customer Reviews:
4.7 488 ratings

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Edgar Castrejon

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Edgar Castrejon is a chef, recipe developer, food stylist, and photographer based in the Bay Area. The son of parents who moved from Mexico in 1989, Edgar grew up in a diverse neighborhood in Oakland and discovered early on that he had "las manos magicas." The first in his family to attend college, Edgar studied plant science and nutrition. While in school he launched his Instagram account, where these days his many followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography. Edgar has worked with brands including KitchenAid, Saje Natural Wellness, and Vitamix, and was named a "Fab Five Influencer" and "Plant Revolutionist" at Natural Products Expo West.

Customer reviews

4.7 out of 5

488 global ratings

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Customers say

Customers find the writing style delicious and beautiful. They also say the recipes are easy to follow and basic. Opinions are mixed on the recipe writing, with some finding them delicious and easy to use, while others say they're extremely basic.

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Writing style Visuals Readership Recipe writing

19 customers mention "Writing style"19 positive0 negative

Customers find the writing style delicious and the book the best cookbook ever. They also say it's a great book for vegan Mexican cuisine.

"So my pics aren’t as great looking as in the cookbook, but it taste yummy . When I first got the book, I was super excited ...." Read more

"These recipes are delicious, absolutely, and the book presents them beautifully." Read more

"Amazing cookbook I’ve already tested out a few recipes. Love it!" Read more

"...Oh, and the sandwich was fantastic. Will be making again in a couple of days since I have everything prepared and we really enjoyed it...." Read more

13 customers mention "Visuals"13 positive0 negative

Customers find the visuals in the book beautiful.

"...has with each recipe he has created , and overall it’s just a beautiful book. The first recipe is Pozole Rojo, so that is what I decided to create ...." Read more

"These recipes are delicious, absolutely, and the book presents them beautifully." Read more

"...great job of explaining what the dishes are and there are a ton of beautiful pictures." Read more

"The pictures in this book are beautiful, the recipes are easy to follow and accessible, and there are a lot of different options for any mood and/or..." Read more

3 customers mention "Readership"3 positive0 negative

Customers find the book great for vegans and say it has helped them eat healthy.

"newly vegan and this book has enabled me to eat healthy and with such flavour" Read more

"Great for non-Vegan eaters as well..." Read more

"Great cookbook for vegans..." Read more

12 customers mention "Recipe writing"8 positive4 negative

Customers are mixed about the recipe writing. Some mention that the pictures are beautiful, the recipes are easy to follow, and beginner friendly, while others say that the recipes were extremely basic.

"...I’ve never made these before in my life, but the recipe is easy to follow and easy to make ...." Read more

"The pictures in this book are beautiful, the recipes are easy to follow and accessible, and there are a lot of different options for any mood and/or..." Read more

"...If you come from a latin backround the recipes are extremely basic to say the least...." Read more

"...Mr. Castrejón has masterfully crafted his recipes and made these 2 reviewers ecstatic. We've cooked 4 of them and all were terrific!..." Read more

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Caitlyn

I made two recipes , turned out great

Reviewed in the United States on October 23, 2021

Verified Purchase

So my pics aren’t as great looking as in the cookbook, but it taste yummy . When I first got the book, I was super excited . The pics look great , you can feel the connection that Edgar has with each recipe he has created , and overall it’s just a beautiful book. The first recipe is Pozole Rojo, so that is what I decided to create . It also suggests making the corn tortillas so I did that too. I’ve never made these before in my life, but the recipe is easy to follow and easy to make . You don’t need fancy tools, he even suggests alternatives ( no tortilla press ? Use two hard cover books, which I did ) the pozole was yummy and the corn tortillas turned out great too, even though I think I need a bit more practice . I added more garlic than he called for ( but who doesn’t do this with everything ?) and I had to use low sodium products because my partner has bp issues , but even with less salt , it tasted delicious. The mushrooms have such a meaty texture and absorb so much flavor you don’t even think about it being vegan. I can’t wait to make another recipe from this book, maybe tomorrow !

60 people found this helpful

Helpful

Mr. Bill

Beautiful flavors

Reviewed in the United States on April 7, 2024

Verified Purchase

These recipes are delicious, absolutely, and the book presents them beautifully.

2 people found this helpful

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gm

Amazing cookbook

Reviewed in the United States on April 10, 2024

Verified Purchase

Amazing cookbook I’ve already tested out a few recipes. Love it!

Helpful

Luzzyguzzy

Worth buying

Reviewed in the United States on June 10, 2024

Verified Purchase

I wanted to wait until I made a few recipes before reviewing, but so far so good. This is a great book if you are getting tired of the same flavors and combinations of vegan cooking. The author also does a great job of explaining what the dishes are and there are a ton of beautiful pictures.

One person found this helpful

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Aaron Customer

Yes, a world to serve.

Reviewed in the United States on June 7, 2024

The worlds a plant.

Reviewed in the United States on June 1, 2024

Verified Purchase

This was actually a gift for a new vegan who loves Mexican food. Came highly recommended by another plant-based cook.

Reviewed in the United States on November 4, 2021

Verified Purchase

The pictures in this book are beautiful, the recipes are easy to follow and accessible, and there are a lot of different options for any mood and/or event! I highly recommend buying this book whether you are just starting out cooking or whether you consider yourself to be a pro or somewhere in between! It is a great collection piece and will be sure to satisfy!

3 people found this helpful

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Patrick Jaszewski

Great for non-Vegan eaters as well

Reviewed in the United States on September 24, 2023

Verified Purchase

We don't eat vegan typically, but we bought this book when we needed to throw a classy vegan taco party for my brother's wedding rehearsal dinner. In prep for the dinner, we made quite a few dishes from this book and were blown away at how good these were. Our favorites were the tacos ricos and cauliflower ceviche. We were really pleasantly surprised at how great these were. Looking forward to cooking through more of the recipes!

7 people found this helpful

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Justin

All purpose seasoning?

Reviewed in Canada on January 4, 2024

Verified Purchase

Love the book.
Can anyone recommend a brand of all purpose seasoning like he describes in the book? The all purpose seasonings at the Latin grocer all seem very different.

emm

Lovely book

Reviewed in the United Kingdom on November 3, 2021

Verified Purchase

All the recipes have photos beside them. I've made 3 of the simpler recipes in the few days I've had the book and they have turned out well.

One person found this helpful

Alya

Achievable recipes with great flavour

Reviewed in Australia on October 27, 2021

Verified Purchase

This book has a fantastic array of plant based recipes - the ones I have tried so far have all been delicious. Sometimes in Australia, Mexican ingredients can be hard to come across, but I found I have been able to locate everything (some of the dried chillies required an online order). The recipes are well laid out and easy to follow, with lots of pictures which makes the experience that much better.

Krystal H.

Excellent!

Reviewed in Canada on January 13, 2022

Verified Purchase

Love the recipes! Especially enjoying the pozoles!

One person found this helpful

Dimitri Safonov

good book but nothing really extraordinary or exciting

Reviewed in the United Kingdom on February 2, 2023

Verified Purchase

I will try maybe a recipe or two out of this book, so I can’t complain but the majority of the recipes are a bit what I call ordinary common sense ones.

One person found this helpful

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Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook] Hardcover – October 12, 2021

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Ensalada de Nopales

Coliflor Asada

Shredded Jackfruit Tacos

Tomar un Rindo

Pastelitos

Coconut Aguachile

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]

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Edgar Castrejon

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Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook] Hardcover – October 12, 2021

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Ensalada de Nopales

Coliflor Asada

Shredded Jackfruit Tacos

Tomar un Rindo

Pastelitos

Coconut Aguachile

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Product details

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Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]

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Edgar Castrejon

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