We talk to Eugenia Bone, food writer and mushroom enthusiast.

Earthy mushrooms, bright lime juice, and rich coconut take center stage in a spicy noodle soup fit for spring.

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.

Merrill takes on meringue mushrooms, Buche de Noël style, and adds a little spice.