Sixty plant-based recipes from the column that turned Food52 readers into cashew-cream converts. Gena Hamshaw, the certified nutritionist behind The New Veganism and Vegan Lunch, cooks the way people actually want to eat: produce first, whole foods, nothing that tastes like a substitution for something better.

Savory Breakfast Polenta. Cauliflower and Oyster Mushroom Tacos. Ginger Roasted Pears with Vanilla Cream. These are dishes you make for a table of omnivores without announcing what is missing, because nothing is. Hamshaw pairs each one with the technique notes that make it repeatable, so the book teaches as much as it feeds.

Photographed throughout and built for the counter, not the coffee table. Hardcover, 160 pages from Ten Speed Press. If someone in your life eats plants on purpose, or is curious enough to try, this is the one that turns curiosity into a weeknight habit.