peach - vegetarian recipes

Try it! You will enjoy it!

Sechelt Brings More Meatless Monday to the Sunshine Coast!

VegKitchen’s 12 Best Healthy Zucchini Recipes

Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce

Cherry Tomato and Peach Salsa










peach vegetarian recipes

Plant-Based Summer Meal Plan, Part 2

July 20 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Summer Meal Plan, Part 2 appeared first on Golubka Kitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Cherry Tomato and Peach Salsa

July 13 2017 VegKitchen 

Cherry Tomato and Peach Salsa I love salsa of all kinds, and there are quite a lot of good ones on the market. But when midsummer rolls around, theres nothing like a fresh homemade salsa using summer tomatoes. Homemade salsa tends to get watery from the tomatoes juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that. […] The post Cherry Tomato and Peach Salsa appeared first on VegKitchen.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Berry Kombucha Float appeared first on Golubka Kitchen.

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!)

July 1 2017 Vegan Thyme 

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!) In baking, like everything else in life, weather, moods and trips to the store dictate whether pie is in order. I'm that person who sees pies in grocery store cases and thinks: what a shame, why don't people bake their own pies anymore? Then crave pie all the way home. It's been humid and unbearable one day, dry and breezy the next so far this summer with very little rain.  Hot days of summer or not--I was baking a pie this week.  I don't know why I've always felt baking a pie is an all day affair. It never is. Pie memories I have are of a pastry cutter and my mother with a large bowl of flour and clumps of butter rolling about in pieces, seeping through the thin wires of the cutter, and of me asking for raw bits of dough to nibble on while she continues to roll through the process of butter, dough, shortening. Then her with a large wooden rolling pin (the same one I still use today), shaping a circle out onto the kitchen counter with a few flings of flour tossed over and under the dough before being carefully flattened into the vintage Corning Ware blue cornflower pie plate (the exact same pie plate I use to today). Then she'd take gobs of whatever fresh fruit was available at the store for filling and copious amounts of sugar. Peach pies more often than not, but for me--berries always in summer. It never seemed to be a big deal for her to just magically throw together a pie.  The pies were always scrumptious.  There are a few schools of thought out there as to whether pie crust is a butter only affair or a shortening AND butter affair. I am of the latter in terms of preference. Nothing fancy. Use whatever design you'd like to vent the pie during baking. Giving into my craving for pie the entire pie process comes together and bakes in about an hour and a half. The "half hour" set aside for mandatory cooling period for the dough. Eating of said pie commences after a good hour or two of cooling with a dallop of vegan vanilla ice cream: a la mode. Or saved for the next morning. . . for breakfast. (The best way to eat pie if you ask me.)   This is actually my second berry pie I've baked in two days.  And aside from pies: here's the newest member of the family.  This is our last addition to the family what with all the aging we have left in front of us . . we are now two dogs, two humans and four hearts. She is a little under weight and has much growing to go. She is super smart. Her sister loves her, but is a bit too big to have "full access" for play time (because her paw literally covers the little one's head entirely). Supervised play only for the time being.  She fell asleep on the exam table at her first vet appointment while getting her booster shots.  Awww.  The first day we ALL met her! Smallest. Sweetest. Big Sissy loves her, too.  Now. Yup. It's a whole new world around here. Vegan Blueberry Pie Perfect Double Crust Pie Dough 2 1/­­2 cups all purpose flour (10 1/­­2 ounces by weight) 7 T. cold vegan butter  1/­­4 cup cold vegetable shortening 1 teaspoon fine sea salt 8 T. ice cold water In a large bowl, sift together the flour and salt. Then cube the ice cold butter and shortening and using a pastry blender, work the dough until the butter and shortening are in small pieces--some larger pieces are okay--actually are fine! Then begin adding the water one tablespoon at a time, tossing the dough around with a spoon to incorporate the water. Begin to work the dough into a ball carefully with your hand--but don't "over handle" the dough--you want to be able to form a ball. Then divide the ball in half. Flatten each half into a disc, then wrap in plastic and place in fridge for 30-45 minutes.  Meanwhile, make the filling: 6-7 cups frozen blueberries (*I only had four cups of blueberries on hand, so added frozen black and red raspberries to offset the amount--it works out fine--but I did buy more blueberries for next time) 1/­­4 t. ground cinnamon 2 T. corn starch 2 T. all purpose flour 1/­­2 cup sugar juice of whole lemon Preheat oven to 425. Prepare a 9" pie plate for baking. Toss all filling ingredients together in a bowl. Roll out pie dough on well-floured surface to a 10" in diameter circle--or wide enough to cover the base of the pie plate with a bit of overhang. Place dough in pie plate, pressing it in to fit bottom and come up the sides. *You don't want the crust too thin--about a 1/­­4" works well. Add the filling. Repeat with other half of dough and then place on top of filling. Fold the dough around the edges under and using your finger and thumb, pinch the crust closed. For the top of the pie, use whatever "venting" system you'd like. I just used a knife and cut out my own decorations, well. . . triangles.  Bake for 20 minutes at 425. Then turn oven down to 350 and bake for an additional 40 minutes or until crust begins to brown.  Allow to pie to cool for at least an hour before slicing. Store in fridge. 

Vegan Meal Plan | Mushroom Tacos, Peanut Soba Noodles & Cuban Fried Quinoa

June 16 2017 Oh My Veggies 

This weeks vegan meal plan includes: beer marinated grilled mushroom tacos with pepita relish & chipotle crema; cilantro peanut soba noodles; Cuban fried quinoa with black beans and smoky tempeh; tofu frittata with spinach and peppers; and chipotle peach farro BBQ sandwiches.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

1 Christmas - 4 menus

December 23 2016 Veganpassion 

1 Christmas - 4 menus It's that time of the year again. Christmas has come. Time to relax, enjoy the peace and family time while baking cookies. With the warmth of a chimny spreading through the room. It's a time to introspect and value the quiet. Sense of wholeomness that each day brings. I always get excited for Christmas. Not only because of the iceflowers on the windows, the sugar frosted trees and the gleaming leaves in the morningdew. I love the family time spent at the dinner table that the season brings. Even if you cant always tell with me, food is there to be enjoyed and what better way to do it than to do it at an oaktable surrounded by the people you love. It's because of that reason, that I created four whole menus for you this year. From easy and fast meals to gourmet cooking; these meals will hopefully contain something for everyone, because there's no better time to enjoy a happy wholesome vegan meal than now. What are you guys planning in eating on Christmas? I'm so excited to hear which ideas you guys bring to the table whether is be an exravagant classic meal or something quick and easy. Who's swinging the cooking spoon in your kitchen on Christmas eve? Menu 1: Easy Peasy Quick and easy. Making a meal for the whole family in the blink of an eye. Soup and tart are easy to prepare and the one pot pasta basically cooks itself. Beetroot Almond Soup with roasted chickpeas One Pot Pumpkin Pasta Banana Choc Tarte Menu 2: Around the world To Asia and back please. This menu seduces everyone with its colorful flavours and ingredients. An eating experience for everyone set up in a"selfserve" manner.  Quinoa Rolls with Butternut Green Thai Curry Curcuma Pumpkin Semolina  with Berries Menu 3: Jolly xmas Christmas happy and healthy. Not in the mood to be stuffed, but rather enjoy a nutritient rich meal? This Menu is rich in proteins and packed full with healthy ingredients. Raw Cheese Green Bowl Açai Cheesecake Menu 4: Christmas Gourmet For really enjoying a meal and showing the vegan delicousness off to the whole family. This meal will certainly allow you to impress everyone. Hobbycooks and homemakers will thrive with joy while cooking this meal Baked Persimmon Red Cabbage Salad Porcini Risotto with Beetroot Balls Aquafaba Gingerbread Mousse I hope you guys have lots of fun preparing these meals, which hopefully include something for everyone. If you guys have requests or ideas for new recipes, let me know in the comments. Hugs and love to all of you and have a happy fourth Advent.

PeaChoc- & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc- & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Apple Pecan Pie with Salted Pumpkin Caramel

November 10 2016 Golubka Kitchen 

Apple Pecan Pie with Salted Pumpkin Caramel Focusing on love, peace and hope today and sending all those vibes your way, but we know you come here for the pie, among other tasty things, and today’s pie is a true beaut. Cooking heals and sharing food breaks all kinds of walls, so let’s keep cooking together, no matter what :) If you are still looking for a pie to make for Thanksgiving, but being thrown in different directions while deciding between the traditional apple, pumpkin, or pecan pies, this one might be your solution. It’s sort of a three-in-one of all those flavors, and is guaranteed to impress those you feed. Although this pie’s got a harmonious combination of apple/­­pecan/­­pumpkin, it’s the silky baked apples that take on the main role here, cozied up in heavenly spiced layers to make up the filling. The pumpkin and pecans come in in the form of a decadent, salted caramel that tops the pie and seeps into the apple filling, too. There’s also a crumble that comes between the apple filling and the caramel, and adds crunch, texture and some seriously comforting toasty notes. If all this sounds like too much to you, don’t worry – there is just the right amount of every element to make for a well-balanced dessert that’s not too sweet, just the way we like it. Going to keep it short and sweet today. Hope you consider this treat to share in celebration with your loved ones during the holidays or at any time that calls for pie. Hugs and warmth to you all. Our Holiday Menu so far - M A I N Whole Braised Holiday Cauliflower S I D E Sweet Potato and Brussels Sprout Gratin Celeriac Parsnip Mash with Crispy Sage D E S S E R T Apple Pumpkin Pie with Salted Pecan Caramel D R I N K Pear Cranberry Chai Lots more coming your way until the end of the year. Apple Pecan Pie with Salted Pumpkin Caramel   Print Serves: one 9 pie Ingredients for the pumpkin caramel 1 can full fat unsweetened Thai coconut milk ¾ cup coconut sugar ⅓ cup canned or freshly made pumpkin/­­squash purée ¼ teaspoon sea salt for the pecans 1 cup pecan halves for the crust 1½ cups sprouted or whole spelt or wheat flour pinch sea salt ½ cup neutral coconut oil - cold and solid 4-5 tablespoons ice cold water for the crumble ½ cup oats ½ cup pecans - chopped 1 tablespoon coconut sugar or other sugar of choice 3-5 cardamom pods - freshly ground 1 teaspoon cinnamon powder pinch sea salt 3 tablespoons neutral coconut oil - cold and solid for the filling 5-6 apples - peeled, cored and thinly sliced 2 tablespoons freshly squeezed lemon juice ½ cup coconut sugar or ⅓ cup raw sugar 2 teaspoons cinnamon powder 5-7 cardamom pods - shelled, freshly ground about ¼ teaspoon freshly ground nutmeg 1 teaspoon vanilla extract (optional) 2 tablespoons arrowroot powder Instructions to make the pumpkin caramel Combine coconut milk and sugar in a small/­­medium saucepan and bring to a boil. Establish a steady, strong simmer and let reduce for about 15 minutes, until thickened. Add pumpkin purée and salt, and cook for another 5-7 minutes. Let cool completely, keeping in mind that the caramel will thicken further once cool. Keep refrigerated if making in advance. The caramel is delicious on its own, drizzled over yogurt, granola, fruit, etc. to toast the pecans Preheat oven to 350° F (180° C), spread pecans on a baking tray and toast for 10 minutes, or until golden. to make the pie crust Keep oven at 350° F (180° C). Combine flour and salt in a food processor. Cut oil into small pieces and add to the flour. Pulse until the mixture resembles sand. Add 4 tablespoons cold water and pulse to combine. Test the mixture by pressing it between your fingers, it should stick together. If not, add more water, 1 tablespoon at a time until dough sticks together between your fingers. Oil a 9-inch pie dish thoroughly. Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides. Prick with a fork several times and let chill in the refrigerator for 1 hour. Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let cool. to make the crumble Mix all the crumble ingredients, with the exception of oil, in a bowl. Work in the oil using your fingers, until all ingredients are well combined. to make the pie Preheat oven to 400° F (200° C). Combine all the filling ingredients in a large bowl and mix gently to coat evenly. Transfer apples into the chilled crust, sprinkle with the crumble and bake for 20 minutes. Reduce the heat to 375° F (190° C), cover crust with a pie cover or a piece of parchment paper and bake for 35-40 minutes, or longer, until apples are completely cooked through and soft throughout. Let cool completely, allowing at least 2 hours before serving, for the filling to solidify. You can stop here and serve the pie as is with a scoop of vanilla ice cream, or spread the pumpkin caramel over the chilled pie and sprinkle with the toasted pecans - ice cream is good with this variation as well. 3.5.3208 You might also like... Raw Berry Tarts with a Peach and Herb Sorbet Pink Peppercorn Cookies from Small Plates and Sweet Treats Sour Cherry Pie - Moms Specialty Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sund... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Apple Pecan Pie with Salted Pumpkin Caramel appeared first on Golubka Kitchen.

Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms

September 7 2016 Golubka Kitchen 

Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself. I’ve been needing for something like this to come along, since we’ve been having some very busy times around here. Going through house renovations, book edits and a third grader’s school homework all at the same time is no piece if cake, while food easily becomes that much needed escape from daily stress. There have been too many no-food-all-day-then-pizza-at-night days for me, and I knew it had to stop. It goes without saying, I’m very excited to share this lifesaver of a recipe with you today! I’ve been making lots of sweet skillet crumbles this summer, with any and all fruit I’d come across, from cherries and strawberries, to peaches and plums. It’s kind of the perfect lazy man’s dessert – so easy to prepare (chop, mix, bake) and very delicious. It’s really no wonder I’ve gotten hooked on whipping one up almost every week. This is where I got the curiosity to try out a savory crumble – what if the same breezy and flavorful preparation could be applied to vegetables? Well, turns out that it can, and it’s really good. For this particular savory crumble, I used the vegetables that are most abundant right now – zucchini, eggplant and tomatoes, with an addition of mushrooms for their meatiness and substance, and complete with warming curry spice. That being said, this recipe is highly customizable – use any vegetable in season (squash soon!), and any spice mix you prefer, keeping the crumble topping the same. After about an hour of slow-baking in the oven, you will have an amazingly comforting and nourishing meal. The leftovers are really tasty, too. Now you might be wondering what that beautiful wooden appliance gracing some of the photos is. Pleasant Hill Grain, a supplier of high-quality kitchen equipment, sent me one of their grain mills made by KoMo for grinding dry grains and beans, and I am in love! I wrote a lot about the advantages of freshly grinding your own flour in my book – it’s more affordable (whole grains are generally cheaper than flour), more nutritious, and so much more flavorful. It’s an especially great strategy for gluten-free baking, where a mix of various flours is often required. Before this mill, I did all my grinding in my high-speed Belndtec, but the way the KoMo mill is different and better for grinding flours is through its use of stones. Stone grinding is the most ancient form of pulverizing grain, and creates the most nutritious flour, simply because the flour never gets heated up too much while milling, allowing it to retain all the nutrition of the grains. KoMo also uses state of the art stones, made of a combination of corundum and ceramic, which basically never get worn down, and can produce very fine to coarse flour, based on your setting. I can genuinely say that fresh, stone-ground flour is absolutely the best, most flavorful flour you’ll ever cook with. Lastly, can we talk about the minimal design of this mill – is it not the most beautiful appliance you’ve ever seen? It’s designed in Germany and made in the Austrian Alps, and there’s not a single detail that doesn’t have function. The housing is made of Beechwood, and those meticulously crafted finger joints at the corners make me swoon. Once my kitchen is renovated, this guy will be on display, front and center. The most exciting news, though, is that we will be giving away one KoMo mill next week, so a hot tip – stick around for that :) Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms   Print Serves: 4-6 Ingredients for the vegetables 1-2 eggplants - cubed 2 zucchini - diced into thick half-rounds ½ lb crimini or baby bella mushrooms 3-5 tomatoes - roughly chopped 1 yellow onion - chopped 3-5 garlic cloves - sliced 1-2 tablespoons curry powder, preferably homemade (I use recipe from this book) sea salt and freshly ground black pepper - to taste 2 tablespoons vegetable oil (I used untoasted, unrefined pure sesame oil, a new discovery, excellent for cooking and oil pulling) or ghee for the crumble topping 1 cup old fashioned rolled oats ½ cup freshly ground barley, or cornmeal/­­polenta ½ cup ground almonds sea salt and freshly ground black pepper - to taste 1 teaspoon baking powder ¼ cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice) ¼ cup unsweetened, cold almond milk or other plant milk Instructions Preheat oven to 375° F (190° C). Combine all the vegetables and mushrooms in a large bowl. Add curry powder, salt, pepper and oil and toss to coat. Transfer the mixture into a 10-inch cast iron pan and set aside. Combine oats, barley flour/­­cornmeal, almonds, salt, pepper and baking powder in the same bowl. Cut the cold ghee or coconut oil into pieces and add to the bowl. Use your hands to mix the ghee/­­oil into the dry ingredients thoroughly. Add milk and mix to incorporate. Scatter the topping over the vegetables in the skillet and place into the oven. Bake for 1 hour. Serve garnished with fresh herbs, if desired. Reheat leftovers in a pan over low medium heat. 3.5.3208 You might also like... Temaki-zushi Broccoli Stem Riceless Risotto Gluten-Free Winter Squash Gnocchi Warm Salad of Roasted Cauliflower, Grapes and Black Rice .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms appeared first on Golubka Kitchen.

A Summer of Ice Cream

September 3 2016 Golubka Kitchen 

A Summer of Ice Cream Somehow, we’ve reached the weekend that is considered by many to be the last hurrah of summer. It always goes by in a blink, and every year, the blink seems like the fastest one yet. Though very sentimental, I also can’t help but feel some excitement toward the cooler temperatures, fall produce and general coziness to come. At the beginning of this summer, we gave ourselves a challenge to come up with a new ice cream to post here every Sunday. We are happy to have fulfilled the plan, and the result consists of twelve original ice cream recipes that we are very proud of (+1 recipe from an author we love). Sometimes, I really love setting difficult-but-realistic goals for myself that I know will make me grow, whether personally or professionally – this one made me grow in both ways. Some weeks, it was definitely challenging to think up yet another frozen treat, but mostly, it was very rewarding and quite fun. I generally find myself having a more lighthearted approach, when it comes to ice cream recipe development, as opposed to the more serious savory recipes. The abundance of summer produce made the process of coming up with new flavors quite fluid, and I worked with what was available. Below, a round up of our summer of ice cream. It’s neat to see it all lined up chronologically, starting with rhubarb in the early summer, followed by strawberries, peaches, very light sorbets for the hottest of days, tropical milkshakes, and my youngest daughter’s birthday cake. We are currently brainstorming ideas for a similar weekend series to run during the colder months of the year, and would love to hear from you on what kind of recipes you’d like to see (snacks? sandwiches? soups? It doesn’t have to start with an S!). Have a lovely weekend :) Rose and Rhubarb Frozen Yogurt – Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker. All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. Ive always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Emma’s Strawberry Thai Basil Sorbet – Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. This one is from Emmas beautiful cookbook, My Darling Lemon Thyme - Recipes from My Real Food Kitchen. One of the things I adore about Emmas cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, its a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. Its also hard to believe that this intense crimson colour comes just from strawberries - a real show stopper. Lavender Ice Cream with Chocolate Tahini Bits – My go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits. It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Chamomile Honey-Lemon Ice Cream – Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. Theres that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Green Smoothie Pops – A green smoothie on a stick that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Papaya Lime Sundae – Papaya always pairs amazingly well with lime - both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins - desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup. Pi?a Colada Milkshake – A recreation of my favorite beachside cocktail in non-alcoholic, vegan milkshake form. Peach, Honey and Thyme Lemonade Popsicles – These lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now - a dessert for the toastiest of days, requiring minimal effort. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. Tahini Ice Cream Bars with Miso and Caramel and Chocolate – These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. Superfood ‘Cherry Garcia’ Pops with a Chocolate Core –  A recreation of my favorite Ben & Jerrys ice cream flavor, made vegan and nutritious with the addition of a few energizing superfoods, and complete with a decadent chocolate core. Mint and Chocolate Milkshake with Aquafaba Whipped Cream – A classic ice cream flavor in milkshake form. Its creamy, with little hard specs of cacao nibs, invigorating with the addition of fresh mint, and topped with a chickpea-based vegan whipped cream. Pistachio and Raspberry Fields Ice Cream Cake – Paloma’s birthday cake, named for her obsession with the Beatles. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. Berry Creamsicles with White Chocolate Drizzle – These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summers sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you dont want to bother with the drizzle. The post A Summer of Ice Cream appeared first on Golubka Kitchen.

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway)

August 31 2016 Golubka Kitchen 

Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full posts as well. Today I’m excited to share some photos I took this past weekend in magical Woodstock, NY and its surrounding areas, along with a dish my boyfriend and I cooked there from Kristin Donnely’s beautiful new cookbook, Modern Potluck. True to its title, the book offers plenty of original, make-ahead recipes for gatherings, where contribution in the form of food is encouraged, along with useful potluck prep tips. Despite this wonderful theme, however, the recipes are very appealing to make and eat at home just as well. The book is not vegan or vegetarian (perfect for omnivores), but offers plenty of vegetarian, vegan, dairy-free and gluten-free options. Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the photography is done by Yossi, who is one of our favorite food photographers in this whole wide world. We are giving away a copy of the book too, so read on for the giveaway details. I live in NYC, and my man and I have been thinking about getting away from the city to explore Upstate New York for a while. We finally got it together on one of the last weekends of summer and had the most incredible time. Woodstock exceeded all my expectations – I knew it would be nice, but didn’t expect it to be as breathtaking as it was, and now I daydream about one day moving there. The whole town seems to be woven into the woods, and this time of year, the forest is thick with green leaves and sweet summer air, accompanied by bird and cricket songs, scurrying chipmunks, and majestic deer. At night, it’s dark enough to see the Milky Way, of which we are very deprived in the city. We rented this Airbnb – a cottage built by the owner, an artist, and secluded in the woods, right off his main property. The place was amazing, from the layout and tree-filtered light streaming through the windows all day, to all the well-considered, hand-crafted details. The kitchen was very well equipped for all the cooking we did, and there is an outside grill, as well as a fire pit. It’s technically in the town of Saugerties, but very close to the main stretch in Woodstock, The Big Deep and Opus 40. Big Deep  A popular swimming hole in the area. You leave your car in an unpaved parking lot in the woods and follow a short trail to the water. We were there right around golden hour and I felt like I was in a fairy tale – the water was clear and refreshing, with sunrays streaming through the surrounding tall trees. As we witnessed, it can get crowded at the immediate entrance off the trail, but if you walk away from the main area a bit, you can find plenty of quieter, semi-private spots for taking a dip. Opus 40 A huge environmental sculpture, built by sculptor Harvey Fite over the course of 37 years in an abandoned bluestone quarry. Fite originally planned out the space as an outdoor sculpture gallery, and had a 40 year plan for finishing it, but died on the 37th year of completion. The structure is composed of curving steps, levels, passageways and water pools, and the entire thing is built without cement, inspired by ancient Mayan building techniques, and using old quarrymen’s tools. Everything about Opus 40 is incredibly impressive, and the whole time, I felt like I was walking around an alien-built playground. It’s also a great spot for eating lunch – there are plenty of places to sit down and enjoy the view. Kaaterskill Falls A 260 ft waterfall, one of the highest in New York. We overheard someone talking about it at a cafe and decided to check it out, and so glad we did. It’s a drive away from Woodstock, around 20 minutes, up a serpentine road and into the Catskills. The amazing thing about this waterfall is that there are trails leading to both the crest of the waterfall, where it first begins to drop, and the bottom, where it makes a nicely-sized pool, and you can swim in both places. As in, you can stand under a waterfall (!) and you can swim in river pools, in water which will be dropping hundreds of feet after it brushes past you. Insane. This was the last thing we did before heading back to the city, and it was the perfect closing to our trip. Some food-related places we liked: Kingston Farmer’s Market There are plenty of farmers markets in the area, but we only got to try out this one. A very nice, medium-sized farmer’s market with a good number of produce stands. The August produce was absolutely beautiful – heirloom tomatoes the size of a baby’s head, jewel-colored eggplants, ground cherries, peaches, shiso leaf (!), purslane, etc, etc. Open Saturdays 9am-2pm. Bread Alone We buy this company’s bread in NYC and were interested in visiting one of their home stores, since the company originated in the Catskills. This location sells many different varieties of their bread, a ton of pastries, coffee (Irving Farm) and sandwiches. Good for breakfast and lunch. Shindig Good burgers (they do have a brown rice and beet veggie burger for the veggie-inclined) and sandwiches (veggie melt), but I liked the watermelon gazpacho special I got the most. The cocktails are also fun, generously sized, and unique – their booze of choice seems to be soju and sake. Provisions Went here for lunch. A modern deli that bakes its own bread, pickles their own veggies and uses local produce. Lots of interesting sandwich options and a few salads. Sunflower Natural Foods Market A very well stocked local health food store. Fruition Chocolate  A local bean to bar chocolate company that offers a variety of chocolate bars for all tastes. They even sell a 100% cacao bar! Vinnie’s Farm Market A crazy place we stopped at on the way back from Kaaterskill Falls. A family-owned produce stand and store with a TON of homemade canned goods, from pickles to jams to hot pepper spreads, pastries and bread, homemade butter, farm eggs and milk. The amount of product they have is almost overwhelming, and the whole place feels like a step back in time. Since the cottage we rented was so cozy, we had no problem staying in for dinner and cooking with all the amazing produce we got at the farmer’s market. I’d been flipping through Modern Potluck the week prior, and was really attracted to the cover recipe for Spice-Roasted Carrots Over Lentils, which seemed perfectly simple, and like a good accompaniment to the grilled pizza we were planning on making in Woodstock. We loved the dish, it was a breeze to make and had all the elements I love in a side dish – substance from lentils and carrots, sweetness from dates, complexity from the spices and a fresh finish from the herbs. I imagine that bringing a platter of these lentils to a potluck would definitely earn you a status of a famous cook among your friends. Giveaway: For a chance to win a copy of Modern Potluck, leave a comment with your favorite potluck dish and a working email until Wednesday, September 7th, 2016. Spice-Roasted Carrots with Lentils from Modern Potluck   Print Serves: 8-16 Ingredients for the carrots 3 pounds real baby carrots or other small carrots - scrubbed if organic, peeled if not 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin salt and freshly ground black pepper ½ cup tender fresh herb leaves - cilantro/­­dill/­­tarragon/­­mint/­­basil - roughly chopped, plus more for garnish ¼ cup finely sliced pitted medjool dates, dried figs or prunes for the lentils 1 pound dried black beluga or french green lentils salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large onion - quartered lengthwise, peeled and thinly sliced crosswise 1 tablespoon minced garlic (about 2 large cloves) 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon ground cinnamon 3 tablespoons fresh lemon juice 1 cup fresh cilantro leaves - roughly chopped plain yogurt or cashew cream for serving (optional) Instructions prepare the carrots Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. In a large bowl, toss the carrots with olive oil, coriander, paprika and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then transfer to a large bowl and toss with the herbs and dates. prepare the lentils In a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer over medium heat until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid and season with salt. In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, coriander, cumin, and cinnamon, and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes. Stir in the lemon juice and the cilantro. Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves and dollops of yogurt/­­cashew cream and serve warm or at room temperature. potluck prep The lentils and roasted carrots, without the herbs and dates, can be refrigerated separately, overnight; bring to room temperature before serving. Bring the dish to the potluck already assembled with the vegetables on top of the lentils, then garnish with yogurt/­­cashew cream and herbs just before serving. Notes I halved the recipe for two people, but giving you a whole one here as per the book. 3.5.3208 You might also like... Market Berry Salad and a New York Weekend Pineapple and Mango Tart Raw Zucchini Spaghetti with Marinara Sauce Summer Market Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway) appeared first on Golubka Kitchen.

Cucumber, Peach and Corn Salad

August 8 2016 Oh My Veggies 

A simple and fresh summer salad filled with seasonal produce and finished with a honey and apple cider vinegar dressing.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

Minty Aloe and Cucumber Lemonade

June 11 2017 Golubka Kitchen 

Minty Aloe and Cucumber Lemonade Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like to keep a few aloe leaves in my fridge for a good number of reasons, especially for healing unexpected sunburns and making the most refreshing post-beach tonics. Aloe is one of those amazing, all-purpose healing plants; it’s anti-inflammatory, anti-viral, helps lower cholesterol, works wonders when applied topically to skin by moisturizing it and helping ease acne and blemishes, and the list goes on and on. If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. I’ve noticed that citrus really helps neutralize that unpleasant taste, so I love adding aloe to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice. I also think it would make for a great summery cocktail mixer, if you feel so inclined :) One last aloe tip – when I’m cutting apart an aloe leaf in the kitchen and putting most of the flesh into the blender, I rub the green skins with any leftover flesh on my (clean) face, which makes for a refreshing face mask. There are some links below, Sunday hugs to you, friends. The Next Gluten Matthew Kenney on Pardon My French Human Design BodyGraph – sort of like an astrology birth chart, but it combines a bunch of traditional sciences like astrology, the Hindu-Brahmin Chakra system, the Zohar or Kabbalah, and the IChing to map out a ‘body graph.’ We found ours to be pretty accurate and fascinating. Patti Smith on Singing at Bob Dylan’s Nobel Prize Ceremony (make sure to watch the video) Six Seasons: A New Way with Vegetables – I’ve got my eye on this cookbook Roasted Poblano and Jackfruit Tacos – can’t wait to make these Our Youtube Channel – we are obsessed with making videos! Minty Aloe and Cucumber Lemonade   Print Serves: 5-6 cups Ingredients 1 packed cup mint sprigs, plus more for serving 3 cups purified water half of a large cucumber 1 large aloe leaf 1 cup freshly squeezed lemon juice (4-5 lemons) ¼ cup maple syrup Instructions Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs. Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender. Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise. Scoop out all the flesh into the blender using a spoon. Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator. Serve over ice, with cucumber ribbons and more fresh mint leaves. 3.5.3226 You might also like... Pi?a Colada Milkshake - Ice Cream Sunday Raw Spearmint and Chocolate Cheesecake Superberry Smoothie Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Minty Aloe and Cucumber Lemonade appeared first on Golubka Kitchen.

Whipped Chocolate Chia Pudding

January 2 2017 Golubka Kitchen 

Whipped Chocolate Chia Pudding Happy New Year! Checking in with a quick breakfast recipe idea that was born out of my struggle to feed my very picky eight year old a nutritious breakfast. Chia pudding used to be a staple breakfast for her, flavored differently depending on the season or what was on hand, and I felt pretty good about her starting the day with a nice portion of the Omega-3 rich seeds. Then, one day she decided that she doesn’t like the texture of chia in her pudding any longer (too crunchy! too chewy!), and getting breakfast into her before leaving for school became a monumental task. I’m sure many parents out there can sympathize with me when I say I would pay money for this picky eating stage to be over. But for now, I deal with it by identifying a food Paloma loves and then trying to mask other nutritious ingredients with it. For example, she’s crazy about tomatoes, so I make a crushed tomato-based stew with other veggies mixed in, and she tends to be ok with eating that. Recently, Paloma’s been obsessed with our tahini hot chocolate, and I figured that blending chia seeds into a similar mixture and letting it sit to solidify into a pudding could work. The chia is still there, but not as noticeable since it’s whipped up with the rest of the ingredients. And it worked – the child is fed, chia is back in business, and I loved the result so much for its simplicity that I decided to share it here. I like to make this pudding the night before and let it chill in the refrigerator overnight for the chia to become its most springy self. I’m also planning on trying this one out with carob powder instead of cacao, just to ease up our cacao consumption. There are some links after the jump, have a peaceful Monday :) Patti Smith on the Here’s The Thing Podcast The Making of the Sqirl Cookbook Cover – one of our favorite cookbook covers of all time The Art of Forecasting Food Trends – a prediction for what’s hot in 2017: ‘Jackfruit! Sorghum! Harissa! And dont ignore horseradish, spirulina and Asian-inspired breakfasts. Authenticity and its cousin transparency are in. So is food inspired by Africa. Or maybe its the Philippines. Even French food has a constituency.’ Destroyer – an LA restaurant’s beautiful instagram Dreaming in French, The Paris Years of Jacqueline Bouvier Kennedy, Susan Sontag, and Angela Davis – currently reading Things to Come – can’t wait to see this movie Whipped Chocolate Chia Pudding   Print Serves: 3-5 Ingredients for the pudding 5-6 prunes 1½ tablespoon raw cacao powder 4 tablespoons chia seeds 2-3 tablespoons honey 1 tablespoon coconut oil ½ tablespoon almond butter ½ tablespoon tahini 2¼ cups water cacao nibs - for garnish hemp hearts - for garnish optional add ins 1 tablespoon hemp (or other) protein ½ tablespoon mesquite powder 1 teaspoon maca powder 1 teaspoon moringa powder Instructions Comine all the ingredients in a high-speed blender until very smooth. Distribute between bowls or pour into a large jar, cover, and let sit in the refrigerator for a minimum of one hour or overnight before eating. Garnish with cacao nibs and hemp hearts. 3.5.3226 You might also like... Raw Berry Tarts with a Peach and Herb Sorbet Rum and Raisin Bundt with Orange Miso Glaze & A New Cookbook! Concord Grape Fruit and Nut Cake Valentines Day Dessert - Rose Ice Cream, Pomegranate Sorb... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Whipped Chocolate Chia Pudding appeared first on Golubka Kitchen.

PeaChoc & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache

December 8 2016 Golubka Kitchen 

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time that we do a proper cake recipe. By proper I mean layered, frosted, stunning and decadent. Then again, this cake is also vegan, gluten-free and the chocolate layers contain no added sugar, which are all elements not very commonly seen in those ‘proper’ cakes, but that’s just the way we do things around here ;) By now it’s no secret that sweet root vegetables are not to be underestimated when it comes to vegan baking. They are so good at contributing that right texture, moisture and body to baked goods, together with a neutral base for any flavor. Beets, the root vegetable I use in this cake, are all that and happen to be nature’s very best food coloring. The rich and moist chocolate layers of this cake are made of a mixture of gluten-free flours, dates and beet, and get their depth of flavor from cocoa, chicory coffee and a splash of balsamic vinegar. If you are wondering what the coffee and balsamic are doing in this recipe – they both work well at emphasizing the chocolate flavor and taking it up on the decadence scale. The beet-colored frosting is based on home-‘condensed’ coconut milk and is creamy but very light, and the same can be said for the chocolate ganache that glazes over the cake. Although this is a layered cake that requires time, attention and ritual, I would say that technique-wise, this cake is on the simpler side when it comes to traditional layer cakes. All the elements come together fairly quickly, and I find the assembly and frosting to be the most challenging part, as always. We hope this beauty makes it on your holiday table or birthday table, or rainy day baking table. In any case, let us know how it goes :) Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache   Print Serves: one 6-inch, double layer cake Ingredients for the pink frosting 2 cans full fat unsweetened coconut milk ⅔ cup raw sugar 2 tablespoons coconut oil, plus more for oiling parchment paper 1½ cups cashews - soaked for 2-4 hours, divided ¼ small beet root 2 tablespoons freshly squeezed lemon juice ⅔ cup almond milk or purified water for the cake 1 cup brown rice flour ½ cup almond flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda pinch sea salt 1 cup Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup chicory coffee (1 teaspoon ground roasted chicory root or coffee substitute such as Dandy Blend per 1¼ cups boiling water, brewed for 5 minutes and strained) or strong regular coffee ⅓ cup apple sauce 2 tablespoons neutral coconut oil - melted 1 tablespoon balsamic vinegar 1 medium beet root - peeled and shredded for the chocolate ganache ½ cup condensed coconut milk (reserved when making frosting) ¼ cup cashews (reserved when making frosting) 5-7 tablespoons cocoa powder 2 tablespoons almond milk or water Instructions to make the frosting Combine coconut milk and sugar in a medium saucepan and bring to a boil over medium heat. Reduce heat to establish a strong simmer and cook, stirring often, for 20 minutes, until the mixture thickens and resembles condensed milk. Stir in coconut oil until well incorporated. Reserve ½ cup of the condensed coconut milk and ¼ cup soaked cashews for the ganache, below. Combine the rest of the condensed coconut milk, remaining soaked and rinsed cashews, beet, lemon juice and almond milk/­­water in an upright blender and blend until smooth. Scoop into an airtight container and chill in the refrigerator until firm, preferably overnight. to bake the cake Preheat oven to 375° F (190° C). Prepare two 6-inch spring forms or cake pans by lining them with lightly oiled parchment paper (if you only have one spring form/­­pan, you can bake one chocolate cake layer at a time). Combine all flours, cocoa powder, baking powder, baking soda and salt in a large bowl. Reserve ½ cup of the date soaking liquid and combine it with the dates, chicory coffee/­­regular coffee and apple sauce in an upright blender, blend until smooth. Add coconut oil and balsamic vinegar and pulse to incorporate. Pour the blended liquid into the bowl with the dried ingredients and mix to combine. Fold in the shredded beet. Divide batter in half between prepared pans and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean (or bake one at a time if you only have one pan). Remove from the oven and let cool completely. to make chocolate ganache Combine reserved ½ cup condensed coconut milk and ¼ cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk/­­water in an upright blender and blend until smooth. Set aside. to assemble the cake Invert one of the chocolate cake layers onto a large plate or cake stand. Frost with about ⅓ of well-chilled, firm frosting. Place the other cake layer on top and frost the entire cake with the rest of the frosting. Chill the cake in the refrigerator for 10-15 minutes to firm up the frosting once again. Take the cake out of the refrigerator and pour the chocolate ganache over the cake, taking care to create photogenic drips, if you wish. Place the cake in the refrigerator for 30 minutes to an hour before slicing. Keep the leftovers refrigerated. 3.5.3208 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Kohlrabi Avocado Salad Kaffir Lime Mango Ice-Cream Raw Berry Tarts with a Peach and Herb Sorbet .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache appeared first on Golubka Kitchen.

Pear Cranberry Chai – Holiday Recipe Month

October 30 2016 Golubka Kitchen 

Pear Cranberry Chai – Holiday Recipe Month Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :) Protein, Iron, Calcium – I’ve been finding Gena’s articles about protein/­­iron/­­calcium-rich plant food combinations so helpful Urban Moonshine – I’ve been taking these digestive bitters before almost every meal and have really noticed a difference. Highly recommended if you have any mild issues with digestion or even as a blood sugar stabilizing aid. Also, want to make this Happy Belly Seed Mix soon. Sophie Buhai’s New Jewelry Collection – the photos! Exceptional Advice from Anthony Bourdain’s New Book – please never change Tony .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Pear Cranberry Chai – Holiday Recipe Month appeared first on Golubka Kitchen.

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ

September 5 2016 Meatless Monday 

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQWhen it comes to turning your grill green, you have a smorgasbord of issues to choose from. Youve probably heard that gorging on meat filled with hormones and antibiotics is not good for your health. Or, that you can save a lot of carbon emissions by going meatless at least one day a week. Then there are the land sustainability and the water security issues. Throwing a barbecued fruit-and-veggie party is not only fun and inventive; it could change the course of a lot of peoples lives. But what you may not realize is that greening your grill sacrifices no flavor at all. In fact, the sweet, smoky notes that barbecuing brings out in fruits and vegetables will speak for themselves--once you get the hang of green grilling. Ready to take on the meatless grilling challenge? Share your pictures with Meatless Monday and Slow food USA using the hashtag #GrillChallenge on Facebook, Instagram, and Twitter!   Tips to Help Get You Started Go firm, go fresh. When it comes to grilling, shop the freshest fruits and vegetables at your local farmers market. The firmer the vegetable, the less it will crumble when grilled. Court the usual suspects. Traditional candidates for the grill are peppers, carrots, beets, turnips, zucchini, corn, green beans, asparagus, tomato (firm ones), onion, eggplant, garlic (whole cloves), potato, squash, peppers, broccoli, cauliflower, and turnips. For fruits, consider peaches, apples, pineapple, and figs. But also try the unusual. Avocado, artichoke, romaine lettuce, portobello mushroom, and watermelon are just some of the new grillees that are becoming trendy. Oil down first. Many vegetables need just a light brushing of olive oil before grilling. For extra kick, add spices and marinate overnight, Arrange the perfect meatless match-up. Kabobs are a BBQ staple, but you can make them entirely with veggies: think tofu cubes mixed with cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. Support guilt-free burgers. Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa, or chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. Make a burger trade. Swap a meat pattie for a portobello mushroom or eggplant slices. Use your same bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers, or an olive spread. Smoke out your pizzas. Turn up the creativity and make delicious veggie pizzas right on the grill. All you need is pizza dough, sauce, and your favorite vegetables thinly sliced or pre-grilled. For dessert, consider a fruit pizza with grilled peaches drizzled with vanilla icing. Cross party lines. Dressing your grilled veggies in taco form will garner you a lot of new fans. Be prepared to make extras. Keep up the cubes. Tofu can be bland so enlist your favorite marinade recipe to add flavor. Grill the cubes up and add them to a salad, serve them with veggies, or enjoy them as appetizer served with a dip. Give your salads a good grilling. Garnish grilled romaine lettuce with a bit of fruit, feta cheese, and extra virgin olive oil, or simply drizzle with balsamic vinaigrette. Enlist your favorite sides. When planning a meatless BBQ, pasta salads, raw vegetables, and hummus dip are great ways to turn your plant-based dishes into a full meal. Grill-Worthy Recipes to Download and Share   The post From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ appeared first on Meatless Monday.

Saturday Six | Bahn Mi Sliders, White Bean Alfredo & Peach Waffles

September 3 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including grilled eggplant bahn mi sliders, creamy white bean zucchini noodle Alfredo, and vegan waffles featuring juicy summer peaches.

Peach and Avocado Overnight Oats with Moringa Powder

August 10 2016 Golubka Kitchen 

Peach and Avocado Overnight Oats with Moringa Powder This post was created in partnership with Moringamio. This little blog started out as a raw foods recipe journal. Back then, in 2010, I was struggling with some very unexpected health issues that kept popping up after I had my second daughter a bit later in life. My thyroid was acting up, and I had trouble sleeping, but none of the treatments offered by the doctors seemed right to me. Most of the medicine was meant for covering up the symptoms, and not any actual healing, while having terrifyingly long lists of side effects. I decided to go the holistic route, having been into natural healing since I was very young, and having had some previous success with homeopathy and herbs. I started looking into healing through diet, and came across a little paperback on raw food, and how it had changed a whole family’s life by allowing them to regain their health. Something clicked after I read that book – the idea that plants can feed our cells in the most powerful way just made so much sense to me. I was incredibly inspired from that point on and ate and ‘cooked’ exclusively raw for a while, which really helped me feel much better. Since I was cooking up a storm, Masha and I decided to document the recipes online, and here we are, six years later. The recipes and my diet have evolved since then to be much less restrictive, but still largely plant-based. But I’m really here today to talk about an avocado, oat and nut breakfast porridge that I discovered during that honeymoon phase of eating raw foods. It was somewhat similar to the overnight oats I have for you today, but a bit more weighed down with nuts and sweetness. Upon making it for the first time, I was amazed at how easy and tasty it was, and became completely obsessed, eating it every morning for months on end. I recently remembered about that breakfast, not without some nostalgia, and decided to elaborate on the original recipe. These overnight oats are a breakfast that will likely keep you full past noon, perfect for a busy day when lunch seems like a distant prospect. It’s quite energizing and full of healthy fats and fiber, not to mention absolutely delicious. The texture here is fluffy from the oats and peach puree, and the fresh berries add juicy bursts throughout the creamy porridge. I think I’m obsessed all over again. There’s also a special, new-to-me ingredient in these overnight oats that I’m very excited about – moringa leaf powder. I first learned about moringa when my friends went blueberry picking at a nearby farm, where the farm’s owners also grew moringa and raved about it endlessly. My friends ended up coming home with a moringa seedling, to plant in their own back yard. Moringa powder is made of ground up leaves from the moringa tree, which is a drought-resistant tree from south Asia and Africa. Many parts of the plant have been utilized for culinary and healing purposes since the antiquity, and widely used in Ayurvedic medicine. Moringa is very nutritionally dense, containing all nine essential amino acids, along with vitamins A & C, iron and calcium, earning itself the label of ‘superfood,’ and you know you love those :) It has a pleasant, grassy aroma, sort of similar to matcha, which I love, but also very much its own, unique product. So of course I was very excited when Moringamio sent me their moringa leaf powder to sample, as their stuff is the best of the best, being incredibly high-quality, organic and very fresh. I’ve tried it in lattes and smoothies, and it works perfectly in these overnight oats, making the breakfast even more invigorating and nutritious. For more moringa recipes, check out Amy’s breakfast bowl and Sophie’s matcha moringa latte. Enjoy! Peach and Avocado Overnight Oats with Moringa Powder   Print Serves: 4-6 Ingredients 3 medium, sweet and ripe peaches or nectarines - pitted and roughly chopped ¼ cup honey or maple syrup, plus more for serving, if desired 1¼ cup rolled oats - I used old-fashioned and gluten free 2 tablespoons chia seeds 1 ripe but firm avocado freshly squeezed juice from ½ lemon 1 tablespoon moringa leaf powder handful hemp hearts or other nuts (optional) topping suggestions cacao nibs goji berries bee pollen hemp hearts dried mullberries fresh berries sliced peaches fresh mint Instructions Place peaches and honey/­­maple syrup in a blender or food processor and pulse until pureed. Thoroughly mix the peach puree with the rolled oats and chia seeds in a medium bowl, cover and refrigerate overnight. In the morning, roughly chop avocado and place it into a food processor, along with lemon juice, oat and peach mixture, moringa leaf powder and hemp herts/­­other nuts, if using. Pulse briefly to combine. Taste and add a splash of honey if desired. Serve with fresh berries, cacao nibs, goji berries/­­dried mullberries, bee pollen, etc. (see topping options above). 3.5.3208 This post was created in partnership with Moringamio, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... Raw Black Currant Panna Cotta Roasted Root Vegetable, Red Rice and Lentil Stew Sprouted Sunflower Seed Cocoa Bars Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Avocado Overnight Oats with Moringa Powder appeared first on Golubka Kitchen.

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn

August 3 2016 Golubka Kitchen 

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn A bit on the state of things around here - The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision. I am still working on the staircase leading up to the kitchen, and if you follow us on snapchat (golubkakitchen), you’ve likely seen some snaps of that whole process. The stairs were covered in bad carpet by previous owners, and finally stripping off that dust magnet of a surface felt great. Re-finishing the wooden stairs underneath, however was a huge pain, and re-awakened my carpal tunnel, which started when I was working in the dental field. But at least the stairs are looking great. Paloma goes back to school mid-August and turns eight around the same time too. We’re looking for a Beatles-related present (girl has serious Beatlemania), and the birthday cake will be an ice cream cake, which I will hopefully share here one of the coming Sundays. I recently promised to do more salad posts, and since we are getting into the hottest part of the summer, salads are the key item at any given meal around these parts. And this Caesar, you guys! I’ve already made it several times since coming up with the entirely vegan Caesar dressing. The dressing is everything you want your salad leaves drenched in (and you will want to drench with this one, not just drizzle) – it’s garlicky, creamy and incredibly savory. I aimed for a salad that can be eaten as a main course, and besides the addition of protein-rich beans in the dressing, there are crispy, golden tempeh ‘croutons’ that will fill you up nicely. Grilled peaches and corn contribute perfect little pockets of juice and sweetness here, and Laura’s pine nut parm is optional but very addictive. This Caesar is also easily adaptable to other seasons – instead of the peaches and corn, include roasted squash in the fall/­­winter, asparagus/­­peas in the spring, etc., etc. It’s August! Take it easy and enjoy this last stretch of summer, perhaps even with some hearty Caesar in tow ;) Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn   Print Serves: 6 Ingredients for the Caesar dressing 1 cup cooked white beans, plus cooking liquid/­­liquid from can to achieve desired dressing consistency 2 tablespoons freshly squeezed lemon juice ½ tablespoon Dijon mustard ½ tablespoon vegan Worcestershire sauce 1 teaspoon capers ½ teaspoon maple syrup ¼ teaspoon sriracha 1 garlic clove sea salt - to taste freshly ground black pepper - to taste 2 tablespoons olive oil for the salad 4-6 corn ears 2 tablespoons neutral coconut oil - divided freshly ground black pepper - to taste 3-6 ripe, sweet peaches - cut in half 1 package tempeh - cubed 1 medium bunch kale - stems removed, leaves cut into bite-sized pieces ½ tablespoon olive oil sea salt - to taste 1 small head Romaine lettuce - torn into bite-size pieces pine nut Parmesan - optional Instructions to make the dressing Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running. to make the salad Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside. Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside. Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside. Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using. 3.5.3208 You might also like... Smoky Summer Vegetable Tangle Roasted Pepper Lasagna Baby Spinach and Strawberry Salad with Pink Dressing No Noodle Pad Thai .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn appeared first on Golubka Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!