A barley salad is born, in barely a paragraph. 

We're pairing a snappy celery salad with Cambozola toast in hopes that you'll give this often-snubbed vegetable another chance.

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.

We've partnered with Tablet Magazine to bring you Joan Nathan's favorite hamantaschen recipe, just in time for Purim. 

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