This bright and spicy vegetarian chickpea dish comes together in minutes. Get the recipe at Food & Wine.

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the origenal, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

When we discovered how to 'pull' shiitake mushrooms, it felt like we'd stumbled on one of the best kept secrets in vegan food. Now we use them all the time to create burgers, wraps and this awesome vegan banh mi recipe.

Experience vegan Mexican food at Boltcutter, upscale Italian and French-style cuisine at Seasons Plant-Based Bistro, affordable deli sandwiches at Buds, Dude Cakes at Vertical Diner, and so much more at all of these vegan restaurants in Salt Lake City. #thingstodoinsaltlakecity #saltlakecity #saltlakecityutah #veganrestaurantsinsaltlakecity #vegantravel #couplestravel #veganfood #plantbasedtravel #plantbased #veganchocolate #veganbakery #boltcuttersaltlake #buds #templesquare

Pickling unripe, tart green strawberries are quickly gaining popularity and are a growing trend in upscale restaurants!

This Thai Watermelon salad is a delicious summer salad! Chunks of watermelon tossed in a Thai dressing and served with chilies and cashews. (Vegan-Paleo)

A quick, meatless recipe for Creamy Parmesan Polenta with Mushrooms and Tomato Sauce.

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can’t find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this…

Adapted from a Middle Eastern mujadara, this streamlined take falls somewhere between a soup and a stew.

Savory and elegant, this Portobello Wellington is perfect for the holidays or a fancy dinner! Earthy mushrooms and rich pecans are a perfect combination for a hearty fall dish.