I usually only cook vegan food at home. Much of it will also be gluten free or respect other food allergies.
It all started with my civil service, where I worked as a cook in a kindergarden for 9 months. Since our boss had strange restrictions on what we were allowed to cook, me and my college had to work on good taste without "normal" possibilities.
From that onward I've been enjoying beeing creative in the kitchen. Trying to substitute and replace popular ingredients with less common ones. Focus on fresh, organic ingredients and food. I might even put some snacks and smoothies in here, in case someone is struggeling with diversity within a vegan diet.