GENA HAMSHAW, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw. Gena has been published in O Magazine, VegNews, and Whole Living Daily. She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes.

Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.

Breakfast
Muesli | 3
Coconut Quinoa Porridge
with Toasted Almonds | 4
Green Smoothie with Avocado | 7
Go-To Pancakes | 8
Date Nut Bread | 11
Peach Crumble Coffee Cake | 12
Tempeh and Sweet Potato Hash | 15
Tofu Scramble | 16
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble | 19
Breakfast Tostadas with Refried
Black Beans and Cabbage Slaw | 20
Appetizers & Snacks
Five-Minute No-Bake
Granola Bars | 25
Baked Kale Chips | 26
Crispy Roasted Chickpeas | 29
Socca | 30
Sesame Flax Crackers | 33
Sweet Pea Hummus | 34
Parsnip Fries with Spicy Harissa
Mayonnaise | 37
Polenta Squares with Sun-Dried
Tomato and Walnut Tapenade | 38
Summer Rolls with Spicy Peanut Sauce | 41
Soups
Creamy Tomato Soup | 45
Chilled Cucumber Soup with
Mango Salsa | 46
Gingered Carrot Bisque | 49
Corn Chowder with Chive Oil | 50
Miso Soup with Shiitakes, Soba,
and Asparagus | 53
Sweet Potato and Peanut Stew
with Kale | 54
Jamaican Jerk Chili with Quinoa
and Kidney Beans | 57
Smoky Black Bean and Sweet
Potato Chili | 58

Salads
Greek Salad with Tofu Feta | 63
Kale Salad with Kabocha Squash, Toasted
Hazelnuts, and Pomegranate Seeds | 64
Heirloom Tomato and Golden
Beet Panzanella | 67
Snow Pea, Cabbage, and Mizuna
Salad with Smoky Tempeh | 68
French Lentil and Arugula Salad
with Herbed Cashew Cheese | 71
Roasted Cauliflower and Freekeh Salad | 72
Quinoa Salad with Sweet Potatoes,
Kale, and Pesto Vinaigrette | 75
Wheat Berry and Green Bean Salad with
Dried Cranberries and Celery | 76
Main Dishes
Penne with Summer Squash,
Corn, and Herbs | 81
Orecchiette with Creamy Leeks
and Broccoli Rabe | 82
Butternut Squash Mac and Cheese | 85
Asparagus, Arugula, and Pesto Pizza | 86
Carrot and Fennel Pot Pie | 89
Mushroom, Pecan, and Lentil Burgers | 90
Zucchini Quinoa Cakes | 92
Smoky Tempeh and Hummus
Sandwiches | 94
Lentil Sloppy Joes | 97
Tempeh Kebabs with
Barbecue Sauce | 98
Roasted Ratatouille | 101
Kabocha Squash and Tofu Curry | 102
Eggplant Tagine with Millet
and Preserved Lemon | 105
Cauliflower and Oyster
Mushroom Tacos | 106
Mushroom, Chard, and Quinoa
Enchiladas | 109
Desserts
Ginger Roasted Pears with
Vanilla Cream | 113
Banana Chia Pudding | 114
Chai-Spiced Bread Pudding | 117
Blackberry Coconut Ice Cream | 118
Cranberry Pistachio Biscotti | 121
Perfect Pumpkin Pie | 122
Raw Citrus Cheesecake | 125
Double-Chocolate Brownies | 126
Chocolate Cake with Chocolate
Filling and Ganache | 129
Mexican Chocolate Date Truffles | 130