Toni Fiore shares recipes and trends in vegetarian food.

Porcini stock; mushroom-seitan goulash; black olive-potato stew.

Arugula salad pizza; pizza with mixed mushrooms; fresh and minty green pea soup.

Lentil tabbouleh with pita crisps; edamame with smoked paprika; wontons with chard and tofu cream cheese.

A vegan blueberry pie; red bean and potato enchilada.