FACT: WE SHOULD ALL be eating less meat for the health of our bodies and our planet. But I’m not here to yuck your yum, so let’s focus on what’s in the pages of this special magazine issue rather than what’s not. Fruits, vegetables, nuts, and seeds offer infinite variety, utility, and nutrition, whether you’re eating them on the vegan tasting menu at a world-renowned restaurant or a simple spread in your own backyard. Fresh produce, especially now, during high summer, empowers a world of good cooking. Consider this Plant Issue a prompt to inspire your meatless cooking in the months to come, from the gloriously messy cheesesteak hoagie made with plant-based protein (see p. 70) from Atlanta restaurateur Pinky Cole and Philadelphia native
Derrick Hayes to the sorrel stewed in a rich pipián sauce (see p. 92) from Imelda Campos Sebastián, who draws on generations of plant-based cooking traditions in Michoacán, Mexico.
Here are five simple recipes I’ve been making a lot lately to get you started.

HUNTER LEWIS
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