pstrongFrom the author of emThe Mission Chinese Food Cookbookem, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavorstrongppAs 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 Wingsstrong strongand 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 vegan--not that anyone noticed. They were too busy eating it up.ppThat's the kind of food you'll find in emMission Veganem fun, original, wildly flavorful dishes that'll thrill devotees of Danny's 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 country's