These (vegan) mushroom tacos are the only recipe I make every week.
Using a mix of mushrooms makes for the most interesting flavor with a variety of textures. Aim to have at least one frilly, fluted type, such as chanterelle , maitake, or oyster, and one meatier kind, like crimini or king trumpet, which will retain their heft. ThenI usually double the mushrooms because they’re good for so many meals. I’ll scoop leftovers over ricotta toast the next morning, build a giant lasagna, or tuck a spoonful into aIf you’re a meat eater, you won’t miss it here.
Throughout his book, Castrejón sets out to make delicious, satisfying recipes that pay homage to the flavors and traditions of Mexican and Latin cooking and just so happen to be plant-based. There’s a bold coliflor asada, an ingenious coconut aguachile, and jackfruit tinga tostadas, the first vegan dish Castrejón debuted to his family. By taking away the animal protein, a dish might become a distillation of pure flavor and technique.
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