Toni Fiore shares recipes and trends in vegetarian food.

Polenta and puy lentil stew with spinach; Moroccan eggplant stew.

Tofu sandwich with the Caribbean sweet potatoes; flaxseed biscotti.

Mexican sweet potato salad; lime-infused chipotle dressing; Asian-inspired sesame noodles with chili sauce.

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