Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community

 Born from a popular Instagram account, @Edgarraw, Provecho features Edgar Castrejon's imaginative and appealing takes on Mexico food, each recipe plant-based and made without animal products.

Castrejon brings a good cook's instincts and ingenuity to his efforts to recreate dishes which were traditionally built around meat. His posole rojo, for instance, uses an variety of flavorful (but not fully fiery) dried chiles to replace the usual pork.  He conjures the tangy smooth creaminess of familiar Mexican crema by using homemade cashew milk. The batter coating his chilies rellenos is made with aquafaba instead of whites.

Although Castrejon will occasionally draw on ingredients which are not particularly part of the Mexican culinary heritage (looking at you, tofu, and especially you, Himalayan pink salt), it seems he always begins by looking at foods which would be within easy reach of a home cook in Mexico. For example:

• Avocado salsa with tomatillos
• Quesadillas with plantains
• Corn arepas
• Horchata made with oat milk
• Sweet potato empanadas

Versatile and full of appealing ideas and flavors.

Hardcover. Color photographs throughout.