Provecho

Name: Provecho
Brand: Ten speed press
SKU: 04246697

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4310686Provechohttps://www.gandhi.com.mx/provecho-9781984859112/phttps://gandhi.vtexassets.com/arquivos/ids/4000027/f4167f19caddd4643fb09fd4eebf932dec9bbcad_9781984859112.jpg?v=638483806132700000200649MXNTen speed pressInStock/Libros/The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home. "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.4246697Provecho200649https://www.gandhi.com.mx/provecho-9781984859112/phttps://gandhi.vtexassets.com/arquivos/ids/4000027/f4167f19caddd4643fb09fd4eebf932dec9bbcad_9781984859112.jpg?v=638483806132700000InStockMXN1FITapa dura1a Edición20219781984859129_W3siaWQiOiJjZDA3YjAzNC0xZjJhLTQwMTEtOTAzNy1kYzNjNzNmNmFjNTciLCJsaXN0UHJpY2UiOjI3NiwiZGlzY291bnQiOjYzLCJzZWxsaW5nUHJpY2UiOjIxMywiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjQtMDktMTZUMDA6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9781984859112_The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home. "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.(*_*)9781984859129_The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and homeONE 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 CookbookEdgar 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 Edgars 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 theyre all organized by how meals are approached in Edgars 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 Brocoli 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 Evelias Ceviche de Coliflor; Ensalada de Nopales Bebidas (Drinks): Oat Milk Horchata; Jugo de Espinaca y Pina; Margarita Fuerte Postrecitos (Little Desserts): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple EmpanadasWith Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire lifeand still wakes up craving every day....9781984859112_Ten speed press(*_*)9781984859129_Clarkson Potter/Ten Speedlibro_electonico_9781984859129_9781984859129;9781984859112_9781984859112Edgar CastrejónInglésEstados Unidos256Ten speed presshttps://getbook.kobo.com/koboid-prod-public/RandomHouse-epub-49aab88b-fae8-402f-8932-042e5ba48c4e.epub2021-10-12T00:00:00+00:00