Lentil and Black Olive Pastry Slice, the ultimate comfort food.

Zucchini corn cakes are a delicious vegetarian substitute for crab cakes, top with Tarragon Remoulade for a scrumptious, meatless dinner!

Vegan BBQ Pulled Pork looks, tastes, and feels just like the real thing but is made with a secret, unexpected ingredient.

This slow-roasted tomato caprese salad takes a summer classic to the next level.

I took one of my favorite Russian breakfasts and made a grown up version: Polenta with Feta & Sun Dried Tomato Pesto.

Fresh Fig, Walnut & Mushroom Salad with a Carob & Balsamic Dressing.

Breakfast is served! Decadent Swiss eggs are a cinch to make, easily meatless, and sure to please.

Vegan Dry-Rub BBQ Gua Bao with Pickled Cucumber Salad and Ground Roasted Sweet Peanuts.

Vegan BBQ Tofu Burger with Pickled Cucumber Salad, Wild Arugula, Mayo and Sriracha.

Samphire & Kipfler Potato Salad

Deliciously Herbed Potato Bean Burgers.

Mushroom Spaghetti Marinara with Veggie Meatballs.

Vegan Chimichurri Quinoa + Grilled Tofu with Slaw and Cilantro.

Delicious gazpacho made with all the summer veggies growing in your garden!

What to do with Patty Pan Squashes? Make this Patty Pan Squash Succotash with a Poached Egg. Perfect brunch dish! {Vegetarian}

Edamame, Mint & Arugula Pesto Pasta.

What to do with one sweet potato? Make these Southwest Sweet Potato Patties with Red Pepper and Corn!

Vegan Tandoori Tofu Scramble + Spiced Fries + Baby Spinach atop a Tortilla.

Grilled Avocado & Peach Salsa – perfect for summer holiday cookouts!

Vegan Steak with Garlic Bread + Chianti Wine Marinara.

Sesame Crusted Tofu Salad with Spicy Peanut Dressing.

Horseradish Deviled Eggs – a perfect party appetizer.