From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheelingexplorationand big flavor As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wingsand Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegannot that anyone noticed. They were too busy eating it up.Thats the kind of food youll find in Mission Vegan: fun, original, wildly flavorful dishes thatll thrill devotees of Dannys lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same uniquely American perspective–a blend of his particular upbringing and his boundless curiosity and enthusiasm–that has made him one of the countrys most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen.And while these are all dishes that have appeared, or could appear, on Missions menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Veganrepresents a journey-in-progress, a chefs mission to find inspiration, joy, and flavor in food, no matter where life takes you.
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