Bryant Terry, food justice activist, eco-chef and host of the web show Urban Organic, wants you to come to the table. With his new book The Inspired Vegan, he lures you there with tortillas with Swiss chard, currants and spicy guacamole, savory grits with sauteed broad beans, roasted fennel and thyme, tofu with peanuts roasted in chili oil, and other recipes that deliver big pleasure in plant-based ways.

I used to live in Asia, from whence soyfoods originated about 2,000 or so years ago and where tofu chefs and tempeh artisans are respected and revered...

Passover, like Easter, is a spring holiday, marking the season of renewal and rebirth. It's time to rethink our priorities and our traditions. Meat consumption really is a case where less is more.