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!

Plump, sweet, fragrant vatrushkas are a perfect fit for your holiday table as well as your daily cup of tea.

Quinoa salad with peppers and sun-dried tomatoes. (in Italian)

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!

Sour Cherry Vareniky – Sweet and sour dumplings, recipe from my childhood.

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

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

Stuffed Tomatoes (in Italian)

Vegan Steak with Garlic Bread + Chianti Wine Marinara.

Sesame Crusted Tofu Salad with Spicy Peanut Dressing.

Horseradish Deviled Eggs – a perfect party appetizer.

It is very hard to limit yourself to only one piece, you may not notice how fast the whole cake might be gone.

Cherry Gazpacho – an easy, refreshing, no-cook soup recipe that’s prepared in minutes.

Grilled red, orange and yellow bell peppers, Vidalia onion (sweet onions), portobello mushrooms & yellow summer squash.

Hot and Spicy Chili Senza Carne.

Southwest Style chicken-free strips with grilled vegetables and fresh avocado, wrapped in a tortilla.

Vegan braised chicken gua bao with light Asian salad and ground sweet roasted peanuts.

Russian Monday: Vinaigrette – Root Vegetable Salad.