The Gracias Madre Cookbook: Bright, Plant-Based Recipes from Our Mexi-Cali Kitchen

The eponymous L.A. restaurant serves up vibrant plant-based dishes that celebrate the diverse flavors of Mexico with a “fresh California twist.” Central to the Mexican pantry is what the book refers to as “The Three Sisters”: beans, corn, and chiles. Expanding on this trinity, the recipes employ innovative ways to recreate traditional Mexican dishes sans meat, with creative plant-based protein alternatives such as coconut bacon (dried coconut chips flavored with maple syrup and spices); mushroom pastor, which calls on oyster mushrooms to mimic the umami and texture of pulled pork; and rice paper chicharrones (rice paper deep fried to approximate cracklings). Nut-based cheeses, including cashew nacho cheese and almond cotija—a tangy version of queso blanco—appear in a number of veganized classics, sprinkled on nachos al pastor, tucked within Tex-Mex-inspired chimichangas, and dusted atop crema de elote (creamy corn soup). And while the jackfruit mixiote, a meaty fruit substitute for pork, may not be an everyday-kitchen staple, it proves incredibly versatile here in delicious, modern riffs on traditional favorites like empanadas, tacos, and tostadas. Rich desserts, such as vegan fudge brownies drenched in a salted mezcal-based caramel, make this collection even sweeter. With ingenious flavors and a practical approach, this is the perfect gateway for the vegan-curious and spice lovers alike. (Aug.)