The carnivorously maligned descriptor "plant-based" has been enjoying its spot in the sunlight in recent years for good cause. Gone are the days of patchouli, rice cakes, and public radio in exchange for provenance, food-craft, and small producers. The mainstream has assuredly embraced vegetarian and vegan diets, but it's the artists, the chefs, that have turned plant-based foods into the stuff of beauty, pleasure, and high cuisine. For 2021, we encourage all TABLE readers to embrace plant-based foods above and beyond meatless Monday and include recipes, such as these, on regular rotation.