Toni Fiore shares recipes and trends in vegetarian food.

Lemony stuffed cabbage; garlicky smashed potatoes; vegan Greek nut cake with sweet syrup.

French-style tofu scramble; hot quinoa porridge with fruit; seared tofu muffin.

Baked sugar pumpkin halves stuffed with pilaf; licorice-flavored anise slaw.

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