Looking for creative ways to eat more vegetables? Joe Yonan, food and dining editor at the Washington Post shares ideas from his new book, Mastering The Art of Plant-Based Cooking. Joe’s take is that veganism is not an identity, but rather, a cuisine that we can enjoy regardless of our dietary stripes. Let go of labels and restrictions, he says, and embrace the diversity and flavors of the foods. We track Joe’s journey from news journalist to travel writer to celebrated food editor and cookbook author. Remembering the fateful meeting with Judith Jones that inspired his 'Cooking for One' column and first book, Joe invites us to find the fun in cooking for ourselves. He then takes us inside the transition to vegetarianism that led to his second book, Eat Your Vegetables. Sharing his love affair with legumes, Joe recalls the mission for his third book, Cool Beans—make beans sexy! And, he delivers with surprising ideas for creating mind-blowing flavors and textures that make beans anything but boring.  We then get the gold from Joe’s latest cookbook on how to create plant-based dishes with the “wow” factor. He gives us the lowdown on what can make dairy-free ice creams deliver vibrant flavors, how we can get great results in a lot of vegan baking without egg substitutes, and the scoop on amazing homemade Pumfu. Joe also shares his take on crafting the perfect veggie burger and the secret to the world’s greatest vegan cacio e pepe.  Joe leaves us with the sage advice that we’re always in the process of mastering anything, and to relish the learning and exploring.   TESS’S TAKEAWAYS: Rather than an identity, veganism is a cuisine. Anyone can enjoy great vegan food. Plant-based cuisine is versatile, flexible, and adaptable. Vegan cooking is an opportunity to explore more variety and creative ideas. Vegan baking offers more freedom and flexibility than traditional baking.  You don’t always need an egg substitute to make great vegan baked goods.  Quality vegan ice creams have more vibrant flavors than dairy ice creams. Breaking the culinary rules leads to new cooking ideas and recipes. When going for more plant-based eating, start with foods you love.   ABOUT JOE Joe Yonan is the former food and dining editor of The Washington Post, and previously worked as a food and travel writer at The Boston Globe. His “Weeknight Vegetarian” and “Cooking for One” columns at the Post won honors from the Association of Food Journalists. Mastering the Art of Plant-Based Cooking, Joe’s latest cookbook with Ten Speed Press, is a first-of-its-kind compendium of plant-based recipes and wisdom from chefs and cooks around the world. It won the James Beard award in 2025. His previous three books, also published by Ten Speed, are Serve Yourself, followed by Eat Your Vegetables. His third, Cool Beans, was named one of the best books of 2020 by Food Network, NPR, Forbes, and other media outlets. In addition to writing his cookbooks, Joe edited America The Great Cookbook—a diverse collection of photo-portraits and recipes from chefs and food heroes in the United States, published to benefit the charity No Kid Hungry. Joe lives in Washington, D.C., with his husband and son. CONNECT WITH JOE Website: https://www.joeyonan.com/ Mastering The Art Of Plant-Based Cooking:

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