{"product_id":"provecho","title":"Provecho","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 class=\"subtitle isbn-related 9781984859112 show\" data-mce-fragment=\"1\"\u003e100 VEGAN MEXICAN RECIPES TO CELEBRATE CULTURE AND COMMUNITY\u003c\/h6\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859112 isbn-related seemoreenable show opened\" target-height=\"949.656\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e“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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Vegan Instant Pot Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eEdgar 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.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eProvecho\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efeatures 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:\u003cbr\u003e \u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesa Llena (“The Full Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mesita (“The Small Table”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLa Mañana Después de la Cruda (“The Morning After”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBurritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAntojitos (“Little Cravings”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eVegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBebidas (“Drinks”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte\u003cbr\u003e•\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePostrecitos (“Little Desserts”):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlmond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas\u003cbr\u003e\u003cbr\u003eWith\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProvecho,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eEdgar 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.\u003c\/p\u003e\n\u003cp class=\"slot-header subtitle\"\u003e\u003cstrong\u003eABOUT THE AUTHOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"seemore-0\" class=\"seemoreenable\" height-fold=\"280\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cb\u003eEdgar Castrejón\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis 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.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PENGUIN | RANDOM HOUSE","offers":[{"title":"Default Title","offer_id":39580534046814,"sku":"9781984859112","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/7841\/products\/provecho.jpg?v=1638924790","url":"https:\/\/www.broomestgeneral.sbs\/products\/provecho","provider":"Broome Street General Store","version":"1.0","type":"link"}