Vegan cuisine is not one of deprivation or austerity. Nor is it the stingy domain of kooks, tree-huggers and bleeding hearts. Instead, a plant-based diet is one of creativity, ingenuity and endless combinations of flavor and texture. It is the fragrant alchemy of curry and cardamom, the hearty chew of strips of seitan “chorizo” tucked into a grilled vegetable burrito, the fresh beauty of water droplets clinging to bright green kale, the zing of basil and the guiltless pleasure of chocolate mousse made simply from tofu and good, dark chocolate. Add to this the documented health benefits of adopting a plant-based diet and the one, small step to respecting and honoring the cows and chickens, the pigs and fish and a vegan lifestyle is, for me at least, a no-brainer.