Edgar Castrejón

12/24/2021

Breakfast of champions, just a simple re-fries beans from the cookbook with some stir fried veggies, salsa, quesadillas and fresh cilantro. Hope everyone had a happy holiday where ever you are in the world! ✨❤️😚

12/14/2021

Had the amazing opportunity to collaborate with my friend and we created recipes infused with both of our cultures. It was so much fun creating these recipes but it definitely was a lot of work. I’m so happy that we have social media to be able to collaborate with like minded people. Social media for me was and is an outlet to connect with people, share my story(because everyone’s stories matter), create delicious food, feed people, and most of all share my passion with you all. On the menu we had coconut agua chile from my cookbook Provecho, kimchi fried rice burritos, pad see ew, bulgogi tacos, salad, and plenty of other goodies. Happy Monday my friends.

11/28/2021

Work up early to make breakfast for my friends that are helping for a photoshoot and this plate was for . We are cooking up a storm this weekend and hope you’ll enjoy the videos/images coming your way soon!

11/20/2021

Creamy mushrooms stew(recipe below), Happy weekend my friends, just got off from a webinar hosted by and had the amazing opportunity to chat with and . We spoke about organic farming, our experiences, baking, cooking, and what amazing things brands like is doing to do their party to helping our community. In collaboration with Forager they are donating $1000 to and that makes me so happy that we get to help farm workers in this way. I truly believe in voting with your dollar and as you know I’m donating to other non profit organizations. Besides that I hope you enjoy this recipe for creamy oyster mushrooms stew with a side of rice from the cookbook ❤️😆 .

Creamy Mushrooms Stew

Serves 6
Prep time: 10 min
Cooking time: 35 min

Ingredients
1 lb oyster mushrooms
2-3 zucchinis, peeled into ribbons
1 container of Sour cream
3 cups vegetable broth
1/2 onion, finely, chopped
6 garlic cloves, minced
3 sage leaves
2 tbsp avocado oil
1 tsp brown sugar
2 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp sea salt or taste
1/4 tsp black pepper

Accompaniments
Chopped parsley
Any rice if your choice

Directions
Start by cooking rice according to package directions and add 1 cup worth of frozen veggies that include peas, carrots, and corn. While that’s cooking, start prepping your vegetables accordingly, finely chop onion, mince your garlic, chop the ends of oyster mushrooms that are ough, and the zucchini peeled into ribbons. Set aside.
To sear mushrooms you need two cast iron pots or at least 1 with another skillet on top to weigh it down. Heat a large cast iron skillet to medium heat, add 1 tbsp oil, add mushrooms, then add another pot on top to weigh them down. Sear each side for 4-5 min but you may check on them so they don’t burn. Set aside once done.
Heat up a large pan, (medium to high) add 1 tbsp oil and cook onions for 4-5 min(by 5 minutes onions should be golden brown), then add garlic, cook for another 2 min and add seasonings.
CONTINUE IN THE COMMENTS

11/14/2021

My cookbook Provecho is out as you know and I’m in Los Angeles signing books. Come today to to hangout and buy a signed book from me. If you can’t make it in time I’ll sign some books so you can come buy them anytime. Check link in my bio to buy a ticket, it starts at 11 am hope to see you there!

11/02/2021

Made my taquitos recipes from my cookbook but made a delicious sauce that is not in my book. Just playing around with flavors and if you have my book go make those taquitos ASAP ✌🏽🙃 Check out my stories this week to see if I’m coming to sign books near you. ❤️ click link in bio to purchase my book.

10/18/2021

I’m having a blast this fall, my cookbook is out, I’m working towards going back to school, talked to a couple of friends about becoming a dietitian, and thinking about what doors I’ll open next. This is only the beginning and you can do anything you put your heart to. Vamos amigos. Happy fall 🍁PS I’m trying to be in Vermont to see the fall colors. 🌈

10/13/2021

My cookbook has been out since yesterday and I’ve been seeing so many of you tagging me that you have found my book in book stores and in different retailers. I’m so happy to see this, it was a dream that became reality. The best way to support my cookbook and any book you want to support is by rating the book on Amazon or what ever website that you purchased it from, save, share, like and comment the posts, and ordering books from your book store cost nothing to you. Right now there is a deal going on with target and Amazon if you buy two books get one for free! So definitely check out that if you want to purchase multiple books and they don’t have to be just my cookbook! ❤️ again thank you so much for all the love and support! ❤️✌🏽

10/05/2021

I wasn’t the biggest fan of albóndigas growing up which is basically meat balls in Spanish. 😅 My mom would usually make them in a soup and to me if rather each them with some tomato sauce. Maybe some noods too haha, but I was inspired by mi mamá to make this recipe. It’s loaded with legumes, chili paste, and hella seasoning lol Hope you guys give this a go!

Prep time: 5 minutes
Cooking time: 15 minutes
Makes 14-16 meat balls

Ingredients
Albóndigas
1 cup chickpeas
1 cup kidney beans
1 tbsp garlic powder
1 tbsp Italian seasoning
1/4 cup nutritional yeast
1 tsp smoked paprika
1/2 tsp salt
1/2 cup finely chopped onions
2 tsp chili paste
3/4 cup chopped cilantro
1/2 cup oat flour

Accompaniments
Tomato sauce
Noodles
Basil
Directions
Peel, finely chop onions, chop cilantro, and open Cans of the legumes and rinse well. Set aside.
Into a large bowl add all your ingredients (but not the Oat flour) and mash/process until desired consistency. Then add the oat flour at the end and mix well. Until it becomes like a dough ball. You can also use a food processor (but wait to add the oat flour until the end) and process until it’s well combined where you cannot see pieces of shapes of the beans. Then add the oat flour and process again.
Form meat balls using a large ice cream scooper and soften the balls. Then using a non stick skillet or cast iron, add oil on medium heat then cook albóndigas until crispy brown. Takes about 3-5 minutes per meat ball.

10/05/2021