The founders of Food52 were initially wary of vegan cooking when they added Gena Hamshaw's (Choosing Raw) "New Veganism" column, which promoted "the idea that vegan cuisine can be celebrated not as a set of replacements or alternatives, but as an assemblage of vibrant recipes that happen to exclude animal products." Hamshaw's column soon became one of Food52's most widely read, and her "tolerant and graceful presentation of vegan cooking... made converts of us all."
In Food52 Vegan, Hamshaw presents 60 plant-based recipes, including vegan favorites like Kale Chips and Tofu Scramble, and originals like Coconut Quinoa Porridge with Toasted Almonds; Mushroom, Chard and Quinoa Enchiladas; and Blackberry Coconut Ice Cream. Tips to facilitate vegan cooking proliferate throughout (like why coconut oil is a staple, and the difference between tempeh and tofu), and a section titled "Basics" explains egg replacers, nut milks, creams and cheeses. Each recipe is accompanied by a glorious photograph that whets the appetite and provides plating inspiration. --Kristen Galles from Book Club Classics