quince - vegetarian recipes

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quince vegetarian recipes

Quick Persimmon ‘Eggnog’

December 23 2016 Golubka Kitchen 

Quick Persimmon ‘Eggnog’ Yes, calling this drink eggnog is a bit of a stretch, but it does have most of eggnog’s better properties – creamy, spiced, slightly sweet, beautiful in color. Most vegan ‘eggnog’ recipes I see out there involve cashews and/­­or frozen banana and rightly so – those things are excellent for creamy texture. That’s why any time I come up with a creamy drink recipe that doesn’t involve either and still tastes good, I feel especially accomplished. This nog gets its creaminess from frozen persimmon and tahini. It’s rich, but much much lighter than the original and definitely not as lethally filling. There are plenty of wintery spices involved and dates yield the subtle sweetness. Most importantly, this eggnog comes together very quickly, so it can easily be made in between festivities or relaxation sessions this weekend, if you are celebrating or have time off, or at any point during the winter. I’ve always been drawn to ‘strange’ fruit like figs, quince, and persimmons. Persimmon season is one of the main events I look forward to in the winter, and I proceed to eat little else for dessert or breakfast when the fruit becomes widely available. If you’ve never tried persimmons before but would like to, navigating the different types out there can be a bit confusing, so I wanted to clear that up here. Hachiya persimmons are the persimmons you see pictured in this post, they are acorn-shaped and have to be completely ripened before consumption (unripe hachiya can cause an unpleasant, astringent feeling in your mouth). My favorite way to enjoy ripe hachiya persimmons is frozen whole and thawed to a scoopable consistency, then eaten with a spoon like sorbet. The freezing also helps get rid of any remaining astringency. When choosing a ripe hachiya, pick out the softest one that’s still orange (avoid any with large brown spots) – it should feel uncomfortably soft, like there is jello inside the skin, that means that the persimmon is truly ripe. Fuyu is other widely available type of persimmon. Fuyus are flatter in shape and lower maintenance than hachiya, but, in my opinion, also less fun. Fuyus can be eaten at pretty much any time once they are orange – you can eat them when they are hard as an apple or a bit softer and richer in color, but they will never get as soft and jammy as a hachiya. Happy Holidays! Wishing you peace and rest :) Quick Persimmon Eggnog   Print Serves: 2-3 Ingredients 1 small or ½ large frozen hachiya persimmon - defrosted for about 5-10 min, chopped 4 large dates 2 heaping tablespoons tahini few slices of whole nutmeg or ½ teaspoon ground nutmeg, plus more for garnish 5 cardamom pods - shelled 1 teaspoon cinnamon plus more for garnish 1 tablespoon chia seeds (optional) 2-2½ cups water (2 for thicker consistency) honey or maple syrup - to taste, if needed Instructions Combine all ingredients in a blender until smooth. Distribute between cups, garnish with cinnamon and nutmeg and enjoy. 3.5.3226 You might also like... Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog Spiced Hot Chocolate and a Cookbook of Our Own Pi?a Colada Milkshake - Ice Cream Sunday Grapefruit Smoothie .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 Quick Persimmon ‘Eggnog’ appeared first on Golubka Kitchen.

Celeriac Parsnip Mash with Crispy Sage

November 6 2016 Golubka Kitchen 

Celeriac Parsnip Mash with Crispy Sage This past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very nourishing and super tasty Celeriac and Parsnip mash. We promised to come back with the mash recipe this weekend, so here it is. I grew up on mashed potatoes – my mom probably made them twice a week or more, which is quite standard for a Russian household, where potatoes somehow make it into every meal every day. I love mashed potatoes to this day and can easily put away a good portion, which I think is true for a lot of people due to the dish’s comfort food status. I remember discovering that other roots could be eaten as a mash upon moving to the U.S. – I was at one of my first Thanksgiving dinners and was quite impressed with the mashed sweet potato option that was offered. Slowly, I came around to the idea at home, and now, whenever I have a craving but don’t feel like being weighed down by the inevitably large portion of mashed potatoes I will consume, I make something similar with other, more nutritious and lighter roots. This celeriac and parsnip mash is my absolute favorite version for that scenario. Each of the pale roots are known for their unique, characteristic flavors, which combine well in this mash and become quite complementary with that earthy sweetness they both have going on. This is mash elevated – lighter and more nourishing than mashed potatoes and more interesting in flavor than mashed sweet potato, but still starchy, creamy and very comforting. This stuff is great to have on your holiday table to surprise your guests with something new, yet familiar, or just make a batch of it to have alongside your meals for the week, to get more nutritious wintery roots in your diet. Frying up sage leaves until they are crispy is an easy trick for fancying up a modest looking autumn dish like this one, and the chip-like sage itself is surprisingly delicious. There are some weekend links after the jump, have a cozy Sunday ;) How to Master the Art of Getting Noticed – Austin Kleon’s advice to aspiring artists Salad for President – always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo’s home and Japanese Crudité Recipe, Laila Gohar’s food as installation art and more The Woman Code Cleanse Review – just read Alisa Vitti’s The Woman Code (and loved it), and was very excited to read about Dana’s experience of the gentle four-day cleanse proposed in the book Noël Graupner – new instagram crush, plant-based private chef with an Ayurvedic tradition background and great photography skills Street Vendors of Hanoi, Photographed from Above – amazing Jade Rolling – have you tried it? I saw a lady doing this on the subway recently (weird setting for that), and it looked really relaxing. Three New Cookbooks, for Health’s Sake – so many health-centered cookbooks coming out nowadays, and these three look great (two of them are from our publisher!) I have a copy Dandelion and Quince and it’s a beauty. Celeriac Parsnip Mash with Crispy Sage   Print Serves: 6-8 Ingredients 1 large or 2 medium celeriacs - peeled and roughly chopped 2-3 parsnips - peeled and roughly chopped sea salt 1 large red onion - peeled and sliced into 8 wedges 1-2 garlic heads - separated into cloves (no need to peel the cloves) coconut oil - to taste freshly ground black pepper any plant milk or cooking water from boiling the roots - to taste ghee or olive oil - to taste 1 small bunch sage - leaves smoked paprika - for garnish (optional) olive oil - for garnish (optional) Instructions Preheat oven 400° F (200° C). Bring celeriac and parsnips to a boil in a large pot of water. Reduce heat to a strong simmer and cook vegetables for 10-15 minutes, until soft throughout, adding salt towards the end. Place onion and garlic onto a parchment paper-covered baking tray. Add coconut oil, salt, pepper and mix well. Bake for 20 minutes. After 20 minutes, garlic should be done but the onions might need more time - in this case, remove garlic from oven and finish baking the onion until completely soft and caramelized. Slip garlic cloves out of their shells. Drain the boiled vegetables, reserving some of the cooking liquid if youll be using it in place of plant milk. Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency. Place roasted onion and ½ cup plant milk/­­cooking water into a blender and blend until smooth. Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency. Add ghee or olive oil to taste. Alternatively, mix all the vegetables in a food processor together with the plant milk/­­cooking liquid, which will make for a smoother, less textured puree. Heat 2-3 tablespoons coconut oil in a medium pan on medium heat. Add well-dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy. Mix the oil left over from frying the sage into the mash. Optionally, mix in some of the crispy sage into the mash as well. Garnish mash with crispy sage, smoked paprika and olive oil, and serve. Notes You can use just celeriac or just parsnips for this mash as well. 3.5.3208 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Sweet Potato and Brussels Sprout Gratin Chocolate Fudge with Fresh Sage and Goji Berries Raw Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetra... .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 Celeriac Parsnip Mash with Crispy Sage appeared first on Golubka Kitchen.

Papaya Lime Sundae - Ice Cream Sunday

June 26 2016 Golubka Kitchen 

Papaya Lime Sundae - Ice Cream Sunday Papaya is one of my favorite things to eat this time of year, so figuring out a papaya sorbet recipe that worked was very exciting. It admittedly took me a few tries. One version that involved banana came out tasting quite strange, while another one just tasted like plain ice.  Then I had a revelation about the fact that 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, an amazing new discovery (thank you Laura for the tip). In the absence of this sorbet, we’ve been having fresh papaya slices with all the same add-ins, as an easy summer dessert. Since our book manuscript is due this coming Thursday, we’ve had our heads down and haven’t had the time to read any interesting articles for our Sunday link list. Instead, we thought it would be fun to compile a list of old and new cookbooks that have been inspiring us and helping us get through these final stages of the manuscript, whether with their recipes, visually or both. Read on for the list and have a relaxing Sunday! Bowl by Lukas Volger Gjelina by Travis Lett Hartwood by Eric Werner Nopi by Yotam Ottolenghi Ayurveda: The Science of Self Healing by Vasant Lad Dandelion and Quince by Michelle McKenzie (got a sneak peak from my publisher and it’s a beauty) Ripe and Tender by Nigel Slater It’s All Easy by Gwyneth Paltrow At Home in the Whole Food Kitchen by Amy Chaplin Hot to Cook a Wolf by MFK Fisher Sweeter Off the Vine by Yossi Arefi Papaya Lime Sundae   Print Serves: 6-8 Ingredients 1 medium papaya - peeled, seeded and roughly chopped ½ cup freshly squeezed lime juice - from about 3 limes ⅓ cup maple syrup pinch sea salt cacao nibs - to taste desiccated coconut - to taste pure date syrup - to taste Instructions Combine all the ingredients, with the exception of cacao nibs, coconut and date syrup, in a blender and blend until smooth. Chill the mixture well in the refrigerator, preferably overnight. Churn in an ice-cream maker for 20 minutes or according to the manufacturers instructions. Spoon into a container and freeze for at least 2 hours before serving. Top with cacao nibs, desiccated coconut and pure date syrup. 3.5.3208 You might also like... Zucchini Blossoms with Roasted Eggplant Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Black Bean Chocolate and Fig Cookies Kaffir Lime Mango Ice-Cream .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 Papaya Lime Sundae - Ice Cream Sunday appeared first on Golubka Kitchen.


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