Breaking down assumptions left and right, Gena shows us that vegan pizza can be just as exciting as its cheesy counterparts.

Yes, you can make vegan pesto. Just grab yourself some nutritional yeast, and you'll be a believer.

A granola bar you don't have to bake, with a recipe that won't tie you down. 

Gena makes a cold soba noodle salad that's just what you'll want in your lunchbox this spring -- and shares her tips for wrangling spring's most high-maintenance vegetable.

Gena introduces us to hummus' spunky big sister: a white bean dip laced with fresh herbs. 

Gena is boldly going where no Food52 column has gone before: she's cooking tempeh. And you are, too.

Gena shares a bright, creamy vegan dessert that we'll probably be eating for breakfast, too.

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Gena proves that vegan food can provide that stick-to-your-ribs satisfaction that winter's chill elicits from our kitchens. Mushroom, Kale, and Quinoa Enchiladas -- along with a number of past New Veganism recipes -- will keep you sated and comforted until spring finally appears.

Turn your cashews into a luscious, vegan cream that will add depth and richness to almost any recipe, sweet or savory.