rhubarb - vegetarian recipes

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rhubarb vegetarian recipes

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .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 Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Rhubarb, Ginger & Strawberry Soup

April 23 2018 Green Kitchen Stories 

Rhubarb, Ginger & Strawberry Soup My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. She passed away while I was still young so I dont remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck. Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children. We made this video for our youtube channel to show how easy it is. We like this soup because its so simple and fresh and comes together in just over 10 minutes. You only need a handful ingredients that you simmer, blend, (chill, if you like) and serve. It has a fruity and tangy flavour and a nice punch from fresh ginger. Its ideal as a weekday dessert, weekend breakfast or on a brunch table. The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference. I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch ;) Rhubarb, Ginger & Strawberry Soup Serves 8 Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want. We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan. 5 stalks rhubarb (1/­­2 kg /­­ 1 lb /­­ 2 cups chopped) 350 – 500 ml /­­ 1 1/­­2-2 cups cold filtered water 1 big chunk fresh ginger 1 lime, zest 250 g /­­ 1/­­2 lb strawberries 8-12 soft dates To serve Yogurt (or mascarpone, whipped cream or ice cream) Licorice powder  Edible flowers (or replaced with chopped nuts or seeds) Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes. Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.

Spring Picnic Bread

April 16 2018 Green Kitchen Stories 

Spring Picnic Bread Picnic season is finally upon us and we have been kicking it off with two new favorite things. The first one is a bike and the other is a bread. We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread. We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top). Needless to say, this is also ideal for a brunch or or other weekend gatherings. Just like a foccacia, the bread acts as a base and you can play around with all kind of toppings. Here are a few variations: o Swap some of the potatoes in the bread with grated carrots, parsnip or swede. o A teaspoon of mustard in the batter adds some complexity to the flavor. o Any fresh herbs can be mixed into the batter. o Olives or capers could be good on top. Spinach could also be used instead of asparagus. o You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free. o We havent tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes. Asparagus & Potato Picnic Bread Serves 12 Dry Ingredients 100 g /­­ 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor) 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp sea salt flakes Wet Ingredients 3 free-range eggs 125 ml /­­ 1/­­2 cup olive oil or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup cultured buttermilk (or yogurt or plant-based yogurt) 1-2 spring onions 3-4 potatoes (2 cups /­­ 250 g grated) 1 handful fresh parsley, finely chopped 100 g feta cheese Topping 3 raw asparagus 1/­­3 cup pumpkin seeds 2 tsp quality olive oil 2 tsp honey a handful chive Preheat the oven to 180°C /­­ 350°F bake mode and grease a 30 x 22 cm /­­ 12 x 9 inch tray or line it with parchment paper. Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray. Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive. Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. Great to bring on a picnic and serve with a tangy rhubarb compote or chutney. Enjoy!

Author Kim O’Donnel Brings the Pacific Northwest to Your Table

July 10 2017 Meatless Monday 

Author Kim O’Donnel Brings the Pacific Northwest to Your TableKim ODonnel, the very first Meatless Monday blogger, discovered the wealth of vegetables and other produce in the Pacific Northwest region and compiled a new cookbook chock full of vegetarian recipes. As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. After some digging and searching, ODonnel found more vegetables available than she had bargained for and knew she had to take advantage of her local harvest for her new book. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. In PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, ODonnel offers up small plates, entrees, and desserts with produce from the Pacific Northwest in starring roles. Photo by Charity Burggraaf ODonnel, a longtime supporter of Meatless Monday, knew that the PNW was mostly well-known for its wild seafood offerings. But when she moved to Seattle and started visiting the local farmers markets, a cornucopia awaited her - several varieties of legumes, fiddlehead ferns, and rhubarb, plus classic late-summer and fall produce that would last through November. Fortunately for the rest of the country, many of these vegetables are available in other regions, so PNW Veg doesnt have to be PNW-exclusive. In a recent interview with The Washington Post, ODonnel says: I learned that what I think is the most esoteric or hard-to-get ingredient in the book actually does appear in other parts of the country. Is everybody going to be able to get their hands on nettles or fiddlehead ferns? No, Im aware of that. But eggplant, peppers, tomatoes, radishes -- sure. I feel like the large majority of the recipes are going to appeal to folks in different parts of the country. Using a few kitchen pantry staples and herbs, the flavor of the Pacific Northwest can easily make its way into your Meatless Monday menu! With over 100 recipes to choose from, your only challenge is settling on one! Start with ODonnels Cherry Tomato Cobbler. The post Author Kim O’Donnel Brings the Pacific Northwest to Your Table appeared first on Meatless Monday.

Rhubarb Ice Cream Sandwiches

May 20 2017 Green Kitchen Stories 

Rhubarb Ice Cream Sandwiches Luise asked me to write something short and quick today. And to stick to the subject. She never specified which subject I should stick to but I’m guessing it’s ice cream. That was 12 hours ago. To be fair, I’ve also been carrying around on a baby (with a new name) and a feverish Isac for a huge chunk of those hours. Excuses aside, I’m not good at quick. I’m not slow. But I’m definitely not quick. I like to let things take time. Reading everything through. Testing it one more time. Seeing if there are other possibilities that I haven’t considered yet. Thorough. I’m thorough. Not slow. Well maybe a little bit slow. But in a good way. Except when facing meaningless everyday decisions (like picking clothes for the kids), then I’m slow in a bad way. I’m apparently not good at sticking to subjects either. Ice cream, here we go. Making homemade ice cream sandwiches is a fun little weekend project. It doesn’t take too much active time but they do need a couple of hours to firm up in the freezer. Unlike normal sandwich bars, ours are made with raw wafers and a rhubarb swirled no-churn ice cream. The raw wafer is simple to make and the rich chocolate hazelnut flavor balances the tanginess from the rhubarb nicely. We are showing how to get the wafer thin and even in the video further down. We have tried two different versions of the ice cream and are sharing both here. One is made with mascarpone and quark cheese (so it’s technically a frozen cheesecake) and is super simple and delicious. The other version is vegan and made with coconut milk and soaked cashew nuts. You can use an ice cream maker to get it perfectly creamy but we simply skipped that extra step. Unless you’re an ice cream purist, you’ll see that the no-churning method works perfectly for a sandwich bar,  just let them soften a few minutes before digging in. They are super tasty and a real treat to have ready in the freezer. We’ve cut them pretty big here but you could cut them in squares instead and end up with twice as many. You can of course use the wafer recipe with any type of ice cream in between, just make sure the bottom wafer layer is slightly frozen before filling up with ice cream. We fantasized about also dipping these in dark, melted chocolate but decided that we had to draw the line somewhere. But I’m throwing it out there in case anyone is up for it ... We created this little youtube video for a more visual demonstration on how we make these. It takes a little extra time to make these videos but it’s lots of fun and we feel that they really help understanding the cooking process. Please leave a comment letting us know if you like us to continue making more videos. Rhubarb Ice Cream Sandwiches Makes 10 Note: We use the Rhubarb & Strawberry Jam on everything from sandwiches to breakfast yogurt and porridge. So make a double batch while you are at it. The sweetness depends on the quality of the fruit so taste and adjust accordingly. Rhubarb & Strawberry Jam 2 cups /­­ 200 g rhubarb, washed and trimmed 1 cup /­­ 150 g strawberries, washed and trimmed 3 tbsp maple syrup 1 tsp freshly grated ginger a pinch vanilla powder Raw Hazelnut Wafer 1 1/­­2 cup /­­ 200 g hazelnuts 1/­­2 cup /­­ 50 g rolled oats or oat flour 3 tbsp cacao powder a pinch sea salt 3 tbsp coconut oil 16 soft dates (7 oz /­­ 200 g), pitted Rhubarb Ice Cream (scroll down for vegan version) 1 cup /­­ 250 g quark cheese (or strained greek yogurt) 1 cup /­­ 250 g mascarpone (or more quark cheese) 2-3 tbsp maple syrup 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer. Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down). Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/­­2 cup /­­ 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. *** Vegan Rhubarb Ice Cream  1 1/­­2 cup /­­ 200 g cashew nuts (pre-soaked for 4-6 hours) 1 x 14 oz /­­ 400 ml can coconut milk 4 tbsp maple syrup juice of 1 lemon 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Drain the soaked cashew nuts and add them to a high-speed blender together with maple syrup and lemon juice. Mix on high speed until smooth. Add 1/­­2 cup /­­ 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe. Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.

Quick Rhubarb Soft Serve

April 23 2017 Golubka Kitchen 

Quick Rhubarb Soft Serve Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and then blend the cubes with fruit, sweetener, etc. into into a perfectly spoonable frozen treat? It’s been on my radar for a while, but I have an ice cream maker, which I’m very faithful to, so I’ve been slow to warm up to the idea. I finally gave the whole thing a shot recently, and now I see what the big deal is about. This is entirely different from the typical ice-cream making experience. When I set out to make ice cream, I know that it will be a process, and I’m quite fond of the little bit of fuss that it takes. This soft serve is its own thing – delightfully quick and easy and with little fuss to speak of, especially if you already have the coconut ice cubes ready to go. The rhubarb component is a breeze to put together as well. You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk. All the freezing can be done the night before or in the morning/­­afternoon to have it ready for dessert time in the evening. It’s all perfectly lazy :) There’s so much you can do as far as the flavorings go with this sort of technique, but this particular combination is so so lovely. The slight sourness of the rhubarb is softened by the fattiness of the coconut milk, and the kiss of maple syrup rounds everything out into a mind-blowing treat. And the color! Visual color therapy right there. There are some great links below, have a nice Sunday! Leo Babauta (of Zen Habits) on the Rich Roll Podcast 43 Self-Care Practices for the Highly Sensitive Person – we both happen to be highly sensitive people, so Renee’s post really resonated with us. So many great tips there. The Other Mr. President (This American Life) – what it’s really like to live in Putin’s Russia. While I feel like Russians are constantly misrepresented in the American media, this was a refreshingly multifaceted view at the complexity of our home country. #Vanlife – ‘what began as an attempt at a simpler life quickly became a life-style brand’ Seeded Gluten Free Sourdough Bread – thinking about resurrecting my sourdough baking habit, can’t wait to try out this gluten-free recipe. Green Kitchen at Home – excited for this book, loved the book trailer too. Quick Rhubarb Soft Serve   Print Serves: 4 Ingredients 1 13.5 oz can full fat coconut milk ¼ cup + 2 tablespoons maple syrup, divided about 3 cups chopped rhubarb (1 pieces) splash of vanilla extract poppy seeds - for garnish (optional) Instructions In a blender, combine the coconut milk with 2 tablespoons maple syrup. Pour the coconut milk into an ice cube tray and freeze for a few hours or overnight. In a medium saucepan, combine the rhubarb with ¼ cup maple syrup and a splash of vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer for 7-10 minutes, until rhubarb is soft and jammy. Spread the stewed rhubarb on a parchment paper-covered baking sheet in a thin layer and place in the freezer for a few hours or overnight, until completely frozen. Put the coconut ice cubes in the blender and blend on high until just broken down. Remove the frozen rhubarb from the freezer, peel away the baking sheet and break the rhubarb into manageable pieces, then put in the blender with the coconut milk. Blend everything on high to achieve a soft serve consistency. You might have to stop and scrape the walls of the blender periodically, or if you have a Vitamix, the tamper is really helpful here. Enjoy right away, garnished with poppy seeds, if using. If you have leftovers, they will freeze into a solid block in the freezer because this ice cream hasnt been properly aerated. My suggestion is to freeze the leftovers in an ice cube tray and re-blend into soft serve once ready to eat again. Enjoy! 3.5.3226 You might also like... Simple Spicy Strawberry Gazpacho Beet Tahini Snack Bars Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash .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 Rhubarb Soft Serve appeared first on Golubka Kitchen.

Quick Blender Pancakes, Three Ways

March 22 2017 Golubka Kitchen 

Quick Blender Pancakes, Three WaysThis post was created in partnership with Revol. So excited to share this recent discovery with you today. If you follow us on instagram, you may have seen me posting an abnormal number of pancake photos recently. That would be because Ive been cooking some variation of blender pancakes almost every morning for the past couple of weeks. Seriously obsessed. Blender pancakes start out with whole grains instead of flour, which get soaked overnight in purified water. Soaking not only softens the grains and makes them more blend-able, but also awakens the life within each individual grain and rids them of phytic acid, making them more bioavailable and easier to digest. You could use a number of grains here, but I find raw buckwheat to be the perfect neutral base. Buckwheat is also incredibly nutritious, and is actually not a grain at all, but a fruit/­­berry of the buckwheat plant (related to rhubarb!). In the morning, simply combine your soaked grains with a liquid and other add-ins in a blender, whirl everything into a smooth batter and you are ready to fry up your pancakes. Its all super quick, easy and so tasty, and there is a lot of room to get creative, too. The whole process kind of reminds me of making a smoothie because the flavor combo possibilities are endless, and because you can just throw a bunch of ingredients into the blender and expect totally delicious results (almost) every time. I offer three of my favorite flavor combinations here, two sweet and one savory. The orange, sweet potato pancakes are subtly sweetened with maple syrup and jazzed up with spices. They are hearty, warming, and very kid-friendly. The green ones are flavored with matcha and studded with sesame seeds that add tiny pops of crunch throughout. Matcha is the star in this variation, youll be able to taste its lovely, grassy and sweet notes very well. The pink, savory pancakes, combine beet with spices, ginger and greens, making them a great option for those who favor a non-sugary breakfast. I love them with our avocado mayo, but you can employ pretty much any one of your favorite, creamy sauces as an accompaniment. Whichever variation you try, you will love how easily they come together and how forgiving the recipes are in terms of add-ins. I know by now youve noticed the beautiful plates/­­cups /­­enamel board in the photos. They are from Revol, a French cookware and bakeware brand with a newly launched website. They sent me a few items of my choice from their Color Lab and Crumple collections, and I was blown away by the quality of their wares. The half-glazed dinner plates are handmade in France and feel incredibly sturdy. They stack up perfectly when you store them in the cupboard and are just a true pleasure to eat off of. I couldnt resist the pink crumple cups because they are adorable, and because I was missing vessels of that size in my kitchen. They are the ideal size for espresso or cappuccino, if thats your thing, but I will be using them for my occasional morning ginger-turmeric shots. The little cheese plate/­­presentation board is hand-dipped in enamel, and will make for a perfect snack board at any get-together. All the pieces are refined and minimal, yet they still feel warm and welcoming, and you can definitely sense the hand in all of them. Everything is oven and dishwasher safe, too, so there’s a perfect balance of beauty and utility. Spiced Sweet Potato Blender Pancakes   Print Serves: about 12 pancakes Ingredients 1 medium sweet potato coconut oil for roasting sweet potato and frying ¾ cup raw buckwheat groats - soaked in purified water overnight 1 tablespoon sesame tahini or other nut/­­seed butter 1 cup almond milk or water 1 teaspoon apple cider vinegar ½ teaspoon baking powder pinch of sea salt 1 teaspoon cinnamon ¼ teaspoon ground nutmeg 4 cardamom pods - green shells removed (optional) ½ teaspoon ground ginger (optional) 1 tablespoon maple syrup, plus more for serving 1 tablespoon ground flax or chia seeds (optional) 2 tablespoons hemp seeds (optional) Instructions Preheat oven to 400°F (200° C). Prick the sweet potato with a fork several times and place it on a parchment paper-covered baking tray. Roast for 40-50 minutes or until tender throughout. Let cool, then peel. Alternatively, peel the sweet potato and roughly chop it into cubes. Place onto a parchment paper-covered baking tray and roast for 30-40 minutes, until tender. Mash the sweet potato pieces a bit with a fork when you are measuring out 1 cup of the flesh in the next step. Drain the buckwheat over a colander and rinse very well. Combine it with 1 cup sweet potato flesh, sesame tahini, almond milk/­­water, apple cider vinegar, baking powder, salt, spices and maple syrup in an upright blender, and blend until smooth. Add flax/­­chia and hemp seeds, if using, pulse to combine. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with fresh fruit, maple syrup/­­honey, yogurt and/­­or cacao nibs. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Matcha Sesame Blender Pancakes   Print Serves: about 8 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup almond milk or water 1 teaspoon matcha powder 1-2 tablespoons maple syrup, plus more for serving 1 tablespoon sesame seeds (I used black) Instructions Drain the buckwheat over a colander and rinse very well. Combine it with almond milk/­­water, matcha, and maple syrup in an upright blender, and blend until smooth. Add sesame seeds and pulse on low to mix the seeds into the batter. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 more minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with more sesame seeds, coconut flakes, fresh fruit, maple syrup/­­honey, yogurt, etc. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Savory Beet Blender Pancakes   Print Serves: about 9 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup whole sorghum groats or more buckwheat/­­barley/­­quinoa etc. - soaked in purified water overnight ½ small cooked beet 1 tablespoon sesame tahini ½ cup water 1 teaspoon apple cider vinegar 1 teaspoon tamari or more to taste ½-inch piece ginger ¼ teaspoon baking powder 1 teaspoon smoked paprika ½ teaspoon cumin ⅛ teaspoon red pepper flakes 1 tablespoon chia or flax seeds (optional) 1 tablespoon nutritional yeast (optional) 1 tablespoon dulse (optional) large handful chopped spinach/­­kale leaves or small handful sliced scallions avocado mayo - for serving (optional) Instructions Drain and rinse the buckwheat and sorghum very well. Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper flakes, and chia/­­flax, nutritional yeast, dulse, if using, in an upright blender and blend until smooth. Add chopped spinach/­­kale/­­scallions and pulse to mix in. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with avocado mayo/­­plain yogurt/­­any sauce of choice and more sliced scallions. 3.5.3226 You might also like... Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout 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 Quick Blender Pancakes, Three Ways appeared first on Golubka Kitchen.

Santana Apple Cake

September 26 2016 seitan is my motor 

Every year during spring and summer I put myself on an apple fast. I don’t eat them anymore because all of a sudden I think they are the most boring fruit in the whole world. In spring there’s rhubarb that suddenly seems so much more interesting. And then summer starts and brings fantastic berries andRead more The post Santana Apple Cake appeared first on seitan is my motor.

Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday

May 29 2016 Golubka Kitchen 

Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday Florida is on its own schedule when it comes to growing seasons, and we usually have our local strawberries in March. This year’s strawberry crop was especially abundant, a field of ruby-red like I’ve never seen it before. We went strawberry picking at the nearby organic farm and ended up gathering way more of the sun-ripened beauties than we initially planned. We took home enough to enjoy fresh for a week and froze the rest. Soon after, Roost Books sent me Emma’s beautiful cookbook, My Darling Lemon Thyme – Recipes from My Real Food Kitchen, and all stars aligned for me to make her Strawberry Thai Basil Sorbet. I waited a bit to share this until strawberry season kicked off in northern climates, and when I saw strawberries being sold at the Union Square Greenmarket while visiting NYC last weekend, I knew it was finally time. Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. One of the things I adore about Emma’s cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, it’s 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. It’s also hard to believe that this intense crimson colour comes just from strawberries – a real show stopper. As the heat approaches, My Darling Lemon Thyme offers a nice collection of easy frozen desserts, like Watermelon, Rose and Mint Icepops, No Churn Banana Berry Ice Cream and dreamy Chocolate Cream Pops. The breakfast chapter includes such gems as Tahini, Orange and Coconut Toasted Muesli, creamy porridges, crepes and pancakes. When I turned the page to the Raspberry, Dark Chocolate and Pistachio Brownies, I knew I had to make them right away and have several times since then – they came out perfect every time. The savory dishes in the book are just as exciting, ranging from flavorful salads and soups to big dinner plates, all influenced by various cuisines and utilizing the most beautiful array of vegetables, grains, legumes, spices and herbs. The whole book is gluten-free and I was especially excited to receive it and study the thorough and detailed instructions for the Gluten-Free Sourdough Starter that is used in the Brown Rice, Millet and Chia Sourdough Bread. The recipe for the Gluten-Free Pizza Crust is also at the top of my list of things to try. My Darling Lemon Thyme is Emma’s debut cookbook, and although the U.S. edition came out a few months ago, Emma already released her second cookbook, A Year in My Whole Food Kitchen, in Australia and New Zealand. It looks nothing short of amazing and I can’t wait for it to be published in our side of the world. Below, some links for the long weekend. Michael Pollan interviewed on the Here’s the Thing Podcast Rene Redzepi is the chef/­­co owner of Noma and his Instagram is full culinary wonders – veggies preserved in beeswax for 5 months, pickling wild roses, crazy peas, or how about stale pumpkin flowers that didn’t come out tasting so good :) Nettle, Raspberry Leaf and Goji Beauty Tonic – I’ve been making this for a few months now and I swear I’ve noticed my nails get stronger in the process. Transcendental/­­Vedic Meditation has been on my mind a lot lately and I enjoyed this interview on the subject between Bob Roth and Jerry Seinfeld. Who would have ever guessed Seinfeld has been meditating since the 70s? States of Undress – a very typically Vice show about global fashion intertwined with cultural and political issues, hosted by girl crush Hailey Benton Gates. GKS Smoothies Cookbook – so excited for this! Blog Love – Shelly’s Chive Blossom Vinegar, Laura’s White Lentil Spring Onion Sauce, Sophie’s Pistachio Ice Cream, Jodi’s Rhubarb Panna Cotta, and this Mango Tahini Sauce! Strawberry Thai Basil Sorbet   Print Serves: 8 Ingredients 2 lb/­­1 kg strawberries - hulled and sliced ¾ cup/­­200 g unrefined raw sugar (1 cup in original recipe) 1 cup loosely packed Thai basil leaves - roughly torn ½ cup freshly squeezed lemon juice Instructions Combine strawberries and sugar in a large bowl and set aside for 1-2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to a room temperature. Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them. Add lemon juice, stir to combine and chill in the fridge for at least 2 hours - I prefer overnight. Churn in an ice-cream maker for 20-25 minutes or according to the manufacturers instructions. Transfer to a container and freeze for another 2 hours. Notes If you dont have an ice cream machine, pour the mixture into a shallow, freezer-proof container, freeze for 1 hour until the edges are starting to freeze, and then beat with a whisk to break down ice crystals, until smooth. Return to the freezer and repeat this 2-3 times before leaving to freeze for 2 hours. Or make popsicles - pour the final mixture into a popsicle mold and freeze. 3.5.3208   You might also like... Spiced Apple and Blackberry Kuchen Ice Cream Valentines Day Dessert - Rose Ice Cream, Pomegranate Sorb... Homemade Yogurt and Frozen Yogurt Lemongrass Raspberry Pops Simple Spicy Strawberry Gazpacho .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 Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday appeared first on Golubka Kitchen.

Summer Aubergine Rolls

May 24 2016 Green Kitchen Stories 

Summer Aubergine Rolls Hi friends, today we are sharing a dinner recipe that we prepared over the weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our Green Kitchen Travels cookbook. This one has a brighter and tangier filling than the original and is baked without the tomato sauce. The filling is made with a mix of asparagus, rhubarb, pesto, pistachios, feta cheese, raisins and cooked quinoa. It is a really delicious filling that could also be served on its own (but it looks so much more impressive tucked inside the aubergine rolls). We served the rolls with a green salad drizzled with a little yogurt dressing. It was totally delicious and would be quite an impressive dish to do if you have friends coming over for dinner. I know we always say this, but do save some time (and effort) and let everybody get involved and help roll. Cooking and eating is so much more fun when the experience is shared. We also have some news about upcoming events. - First of all, we are going to Lisbon this coming Sunday (29 May) to promote the Portuguese edition of our first book. We will be doing some interviews and a talk and book signing in the Praça Leya at the Lisbon book fair. The talk is at 7 pm. Wed love to meet some of our Portuguese readers there, so please come by and chat with us! - We also wanted to share some more dates for our exciting launch of Green Kitchen Smoothies in London. We will be doing a supper club and Q&A with Mae Deli x Deliciously Ella on Tuesday 7th June and tickets can be booked here (only a few left!). We will also be talking at the Good Roots Festival on Saturday 11th June but unfortunately that is already sold out. There will be one or two more opportunities to get your books signed and have a chat and we will announce those as soon as we have more info. Summer Aubergine Rolls stuffed with Quinoa, Rhubarb & Asparagus 2 large aubergines, thinly sliced (approx. 24 slices in total) olive oil, to brush sea salt 2 rhubarb stalks, thinly sliced 10 asparagus spears, thinly sliced 1/­­2 cup /­­ 100 g uncooked quinoa or 2 cups cooked quinoa (any color) 1 cup /­­ 250 ml water 1 large pinch sea salt 1 cup pesto dressing (see end note) 50 g shelled unsalted pistachio nuts, coarsely chopped 150 g feta cheese, crumbled 1 handful raisins Preheat the oven to 200°C/­­400°F. Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper. Use a pastry brush to brush each slice with a thin layer of olive oil on both sides. Sprinkle with sea salt and bake in the oven for 13-15 minutes or until very soft and golden. Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Place in the oven and bake for 5-8-minutes, or until soft and juicy. Meanwhile cook the quinoa. Place rinsed quinoa in a saucepan, add water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, set aside. When slightly cooled, stir through 3/­­4 of the pesto dressing, 3/­­4 of the chopped pistachios nuts, 1/­­2 of the feta cheese and raisins. Then carefully fold in the baked rhubarb and asparagus. Roll the aubergine: Place the grilled aubergine, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls on a baking tray with baking paper. Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the chopped pistachio nuts. Bake for 10 minutes at 200°C/­­400°F. Ready to serve. Serve with a simple green salad of choice and drizzle with yogurt. Enjoy! Note about the pesto dressing: If you make a batch of homemade pesto, simply add more olive oil and lemon juice to make it thinner. Alternatively buy a store-bought pesto and thin it out with more olive oil and lemon juice.

Spring into Meatless Monday at Your Local Farmer’s Market

May 9 2016 Meatless Monday 

Smell the strawberries and taste the sugar snap peas! Spring is prime time to visit your local farmers market. Not only will you support your local growers by buying from them, youll also have access to the freshest and ripest produce available in your region. As well, youll enjoy the opportunity to develop a relationship with your farmers and ask questions like: How did you grow this? Is it organic? How do you cook it best? When all is said and purchased, theres nothing like cooking a delicious meal with fresh fruits and vegetables grown by people you know. Plus, shopping locally cuts down on the long-distance transportation of conventional agriculture, which often leaves toxic by-products in the environment. How to find a market near you to visit? Check out the Eat Well Guide where theyve hand-picked markets, farms and other sources of local sustainable food. Or, plan a destination trip to visit some of the great farmers markets in the U.S., like Union Squares Greenmarket in New York, or Ferry Plaza Farmers Market in San Francisco, or  Sweet Auburn Market in Atlanta. If you dont want to fill your suitcase with greens, you can definitely take home regional goodies like homemade honey or preserves. And for sure, there will be lots of samples to nosh on - from homemade breads to artisanal cheeses. Take a Farmer’s Market Tour with Chef Bryce Shuman   While farmers markets are great for getting the best in-season produce, its important to know whats in season in your region. In general, lettuces, greens, turnip, kale and some root vegetables like onions and fennel are signatures of Spring. You’re also likely to feast your eyes on strawberries, okra, rhubarb and asparagus. Check out this guide for what is ripest in your region. And for your next Meatless Monday lunch or dinner, try our Chilled Asparagus Pea Soup - a perfect nod to Springtime at your local farmers market! The post Spring into Meatless Monday at Your Local Farmer’s Market appeared first on Meatless Monday.

Rhubarb Rice Pudding Tartelettes

April 13 2016 seitan is my motor 

Rhubarb Rice Pudding Tartelettes At first taking a really long break from blogging was a great idea. The pressure was gone. No more long hours trying to find the perfect angle and the perfect light for the perfect photo. The post Rhubarb Rice Pudding Tartelettes appeared first on seitan is my motor.

Save or Splurge: Waffle Irons + 10 Tasty Waffle Recipes

November 11 2015 Vegetarian Times 

Save or Splurge: Waffle Irons + 10 Tasty Waffle RecipesSave You can make waffles right on your stove top with the Nordic Ware Belgian Waffler, an old-school method that gives you more control over crispness. $40.99; target.com Splurge The dual-sided KitchenAid Waffle Maker churns out two airy-and-consistent Belgian waffles at once, with an automatic shutoff to prevent overcooking. $299.95; surlatable.com Waffle Recipes Double Chocolate Waffles Flax and Walnut Waffles with Cranberry-Cherry Marmalade  Classic Belgian Waffles with Fresh Berries Beer Waffles with Cinnamon-Caramel Apples Cornmeal Waffles with Warm Peach Sauce  Rhubarb Waffles with Rhubarb Sauce  Southwestern Savory Waffles Carrot-Raisin Waffles  Brown Rice Waffle  Oatmeal Apple Waffles

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... 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Rhubarb Ice Cream Sandwiches + Video

May 20 2017 Green Kitchen Stories 

Rhubarb Ice Cream Sandwiches + Video Luise asked me to write something short and quick today. And to stick to the subject (which I assume is ice cream). That was 12 hours ago. To be fair, I’ve also been carrying a baby (with a new name) and a feverish Isac for a huge chunk of those hours. Excuses aside, I’m not good at quick. I’m not slow. But I’m definitely not quick. I like to let things take time. Explore all possibilities. Thorough. I’m thorough. Not slow. Well maybe a little bit slow. In a good way. Except when facing meaningless everyday decisions (like picking clothes for the kids), then I’m slow in a bad way. I’m apparently not good at sticking to subjects either. Ice cream, here we go. Making homemade ice cream sandwiches is a fun little weekend project. It doesn’t take too much active time but they do need a couple of hours to firm up in the freezer. Unlike normal sandwich bars, ours are made with raw wafers and a rhubarb swirled no-churn ice cream. The raw wafer is simple to make and the rich chocolate hazelnut flavor balances the tanginess from the rhubarb nicely. We are showing how to get the wafer thin and perfectly sized in the video further down. We have tried two different versions of the ice cream and are sharing both here. One is made with mascarpone and quark cheese (so it’s technically a frozen cheesecake) and is super simple and delicious. The other version is vegan and made with coconut milk and soaked cashew nuts. You can use an ice cream maker to get it even creamier but we simply skipped that extra step this time. Unless you’re an ice cream purist, you’ll see that the no-churning method works well for a sandwich bar,  just let them soften a few minutes before digging in. They are super tasty and a real treat to have ready in the freezer. We’ve cut them pretty big here but you could cut them in squares instead and end up with twice as many. You can of course use the wafer recipe with any type of ice cream in between, just make sure the bottom wafer layer is slightly frozen before filling up with ice cream. We fantasized about also dipping these in dark, melted chocolate but decided that we had to draw the line somewhere. But I’m throwing it out there in case anyone is up for it ... We created this little youtube video for a more visual demonstration on how we make these. It takes a little extra time to make these videos but it’s lots of fun and we feel that they really help understanding the cooking process. Please leave a comment letting us know if you like us to continue making more videos. Rhubarb Ice Cream Sandwiches Makes 10 Note: We use the Rhubarb & Strawberry Jam on everything from sandwiches to breakfast yogurt and porridge. So make a double batch while you are at it. The sweetness depends on the quality of the fruit so taste and adjust accordingly. Rhubarb & Strawberry Jam 2 cups /­­ 200 g rhubarb, washed and trimmed 1 cup /­­ 150 g strawberries, washed and trimmed 3 tbsp maple syrup 1 tsp freshly grated ginger a pinch vanilla powder Raw Hazelnut Wafer 1 1/­­2 cup /­­ 200 g hazelnuts 1/­­2 cup /­­ 50 g rolled oats or oat flour 3 tbsp cacao powder a pinch sea salt 3 tbsp coconut oil 16 soft dates (7 oz /­­ 200 g), pitted Rhubarb Ice Cream (scroll down for vegan version) 1 cup /­­ 250 g quark cheese (or strained greek yogurt) 1 cup /­­ 250 g mascarpone (or more quark cheese) 2-3 tbsp maple syrup 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer. Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down). Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/­­2 cup /­­ 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. *** Vegan Rhubarb Ice Cream  1 1/­­2 cup /­­ 200 g cashew nuts (pre-soaked for 4-6 hours) 1 x 14 oz /­­ 400 ml can coconut milk 4 tbsp maple syrup juice of 1 lemon 1 cup /­­ 250 ml Rhubarb & Strawberry Jam (see recipe above) Drain the soaked cashew nuts and add them to a high-speed blender together with maple syrup and lemon juice. Mix on high speed until smooth. Add 1/­­2 cup /­­ 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/­­2 cup /­­ 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe. Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.

Strawberry Almond Galette

April 29 2017 Veganpassion 

Strawberry Almond Galette I always love to be part of the german television show "Kaffee oder Tee". Showing my vegan creations just makes me happy. The crew is fantastic and I had lots of fun with the anchorman. If you're surrounded by such amazing people the baking becomes accessory. Makes one galette (9,8 inch diameter/­­25cm diameter) for 8 pieces Preparation time: 30 minutes Baking time: 30 minutes Ingredients: 1 2/­­3 cup whole spelt flour 1 tbsp. almonds, grounded 1 tbsp. sugar 1/­­4 tsp. baking powder 1/­­4 cup oil 1/­­4 cup + 2 tsp. dairy free drink 1 tbsp. white wine vinegar For the filling: 1 tbsp. almond butter 1 tsp. lemon juice 1 tbsp. sugar 1/­­2 tsp. vanilla 3 tbsp. dairy free milk 2 stalks of rhubarb 10 oz strawberries 1 tbsp. almond slices In a mixing bowl mix whole spelt flour, almonds, sugar and baking powder. Add oil and vinegar and mix with a spoon. Spread flour on the worktop and knead dough with your hands until it's smooth. Roll out the dough until it reaches a diameter of 11,8 inches. Put the dough on a baking paper. In a small mixing bowl mix almond butter with lemon juice, sugar, vanilla and 3 tbsp. dairy free milk until it's creamy. Spread the cream on the dough and keep a distance of 1,9 inches to the edge. Peel the rhubarb in slices and cut the strawberries in slices.  Arrange the strawberries in a circle and keep a distance of 1,1 inches to the edge. Fold up the edges of the dough over the fruits. Spread some dairy free milk on top of the cake edge and sprinkle almond slices on it. Put the galette with the baking paper on a baking sheet and bake at 356°F (180°C) two sided heat. Bake for 30 minutes and put a wooden spoon between the oven and the door for 10 minutes. This way the excessing water of the fruits can escape. Enjoy warm or cold with some ice cream!

Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... 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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.

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.

Rhubarb-Lemon Fizz Vegan Macarons

May 24 2016 Happy Cow veggie blog 

WOW! Don’t these rhubarb-lemon fizz vegan macarons look to die for? Floral Frosting is the genius behind this recipe and has created this easy to follow recipe video to show […] The post Rhubarb-Lemon Fizz Vegan Macarons appeared first on The Veggie Blog.

Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday

May 22 2016 Golubka Kitchen 

Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday I think I first got the desire to make rhubarb frozen yogurt when I saw a photo of Nigel Slater’s Rhubarb Eton Mess. Slater always does the most amazing things with rhubarb, making me dream about the days when the blushing pink bunches will appear at the market. Since those days are fully upon us, I went ahead and made this treat for the weekend, in celebration of rhubarb season and its elusiveness. I couldn’t resist appointing rose as a component of this frozen yogurt for two reasons – for one, rhubarb and rose has always sounded like the most magical combination that I’ve been thinking about for years, and secondly, I’ve had some beautiful dried roses sitting in my pantry without getting any use for too long. Yogurt is a complete weakness for me and all members of my family – we always have some in the fridge to use for breakfast and snacks. I like to make my own, whether with real milk or coconut, but I also love trying new brands. There seem to be many great yogurt companies out there today, which make it very easy to be a happy consumer – if you’re curious, I like Maple Hill, Wallaby, Seven Stars and Anita’s Coconut Yogurt is a delicious vegan variety. Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker (I’ve had an older model of this ice cream maker for years and it’s one of my favorite kitchen appliances). All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. With this possibility in mind, you are always less than an hour away from a dessert that many consider to be a treat to only acquire outside of the home. This batch matched my very high expectations. The first spoonful I had made me stop in my tracks and close my eyes for a second or two. I’ve 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. Since I make so much ice cream/­­popsicles/­­frozen yogurt, we’ve decided that Sunday posts will be reserved for frozen treats of all kinds. We hope that will make you smile. Rose and Rhubarb Frozen Yogurt   Print Serves: 6-10 Ingredients 1½ lb rhubarb - sliced ½ cup dried rose petals (optional) ½ cup maple syrup - divided 32 oz Greek yogurt (I used Wallaby for this batch) 2 tablespoons rose water Instructions In a medium saucepan, combine rhubarb with rose petals, if using, and ¼ cup maple syrup. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes, until rhubarb is soft. Let cool to room temperature and chill in the refrigerator for about an hour. Combine well-chilled yogurt with half of the rose-rhubarb mixture, remaining ¼ cup of the maple syrup and rose water. Process in an ice cream maker for 20 minutes or according to the manufacturers instructions. Spoon into a container, alternating between layers of frozen yogurt and the remaining rose-rhubarb mixture. Eat right away as soft serve or place in the freezer and make sure to remove from the freezer 10-15 minutes before serving. Notes If you dont have an ice cream maker, you can make popsicles. Just pour the final rhubarb-yogurt mixture into popsicle molds and freeze. Rose petals are optional, rose water gives plenty of flavor. 3.5.3208 You might also like... Roasted Yellow Plum and Rosemary Popsicles Lavender Ice Cream with Apricots Poached in Blueberry Sauce Homemade Yogurt and Frozen Yogurt Lemongrass Raspberry Pops Tarragon and Mint 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 Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday appeared first on Golubka Kitchen.

Raspberry Rhubarb Muffins

April 28 2016 Oh My Veggies 

These muffins are bursting with juicy raspberries, tangy rhubarb and crunchy walnuts.

Spring Celebration Salad

March 31 2016 Green Kitchen Stories 

Spring Celebration Salad There is one thing you have to understand about living in the northern regions of Europe. The darkness during the winter is really, really harsh. Short, cold and grey days with a minimal amount of sunlight. And if you, like me, believe that you were meant to be born in either Italy, Hawaii or India, the darkness feels twice as draining. However on the upside, the Nordics are probably the most sun-appreciating people on this planet. Come the first rays of sunshine and a little bit of warm air and we throw off our clothes and spend hours standing like suricates, gazing at the sun. Well almost anyway. That first day of spring happened earlier this weekend when we visited friends outside the city. We threw together two simple salads in celebration of all the early produce and enjoyed them as a lunch around a table in the garden, with sunshades on! Afterwards we strolled over to the neighbour farm to pet the newly born lambs and calves (Isac was first terrified and then almost impossible to get out of there). It felt like the perfect day and well-worth getting through all those dark months for. Even for an Italian/­­Hawaiian/­­Indian guy like myself. This salad is a version of the one our friends made that day. We have shared a couple of spring salads on this blog throughout the years (asparagus & buckwheat salad - rhubarb & puy lentil salad - egg salad - green bean salad), but what makes this one stand out is the very simple and rich butter vinaigrette that is poured over the cooked new potatoes and steamed asparagus. So delicious. We have added some lentils (you can use ready-cooked if you want to save some time and effort) and sugar peas for extra protein but any type of green beans or string beans could also be delicious. With the lentil addition, this is great as a lunch or light dinner, but it would also be a perfect side salad for a weekend bbq. For our vegan friends, we have also tried this with a few alternative dressings with great results. Either just replace the butter with olive oil. Or try a delicious Dijon dressing by stirring together equal parts Dijon mustard and maple syrup (or honey if you prefer) with a bit of lemon juice and a good glug olive oil. Asparagus & Potato Salad with Butter Vinaigrette Serves 4 The butter dressing makes this salad ideal served straight away, when the vegetables are still slightly warm. 1 1/­­2 lb /­­ 800 g new potatoes 2 bunches (1 lb /­­ 500 g) asparagus 1 cup /­­ 100 g sugar peas 1 cup /­­ 175 g cooked whole lentils, rinsed (we used green/­­brown but any color is fine) 1 small handful chives 5 radishes, very thinly sliced Butter vinaigrette 2 oz /­­ 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black pepper Rinse and scrub the potatoes and place them whole in a large saucepan, cover with water and add sea salt. Bring to a boil, then lower the heat and let simmer until tender, about 10-15 minutes. Rinse and trim the asparagus by snapping off the dry ends. Place the asparagus in a steaming basket (or use a sieve with a lid) and cover. Remove the lid from the saucepan with the boiling potatoes and place the basket on top, the steam from the boiling potato water is used to steam the asparagus. Steam until the asparagus are tender, 5-10 minutes depending on their thickness. Finely slice the sugar peas and radishes and rinse the cooked lentils. Melt the butter on low heat for the vinaigrette. Finely chop the spring onion and add to the melted butter and stir in apple cider vinegar. Season with salt and pepper. Place all salad ingredients in a bowl. Right before serving, add the butter vinaigrette and use your hands to toss until everything is coated in the vinaigrette. Serve immediately.

Does Arsenic in Rice Make it Totally Off Limits?

October 21 2015 Vegetarian Times 

Does Arsenic in Rice Make it Totally Off Limits?     Headlines screaming poisonous rice might have you ixnaying the widely eaten grain from your meals, but it can still be a beneficial part of your dietary repertoire. Arsenic is found naturally in the environment, but it can also enter the air, water, and soil from mining and arsenic-containing pesticides. Plants take up arsenic as they grow, and eventually it works its way into your grocery cart. Long-term exposure to high levels of arsenic has been correlated with greater risk of cancer and heart disease. For most people, food is the primary source of arsenic exposure. Rice seems especially efficient at absorbing arsenic from water and soil, and leaving the bran intact, as with brown rice, increases the grains arsenic content. A Centers for Disease Control and Prevention investigation linked higher intakes of rice and rice products, such as rice cakes and rice milk, with increased urinary arsenic levels. Still, there is no federal limit for arsenic in rice, and without hard evidence associating rice intake with poor health, the FDA has yet to recommend that Americans change their consumption habits. In fact, a study involving more than 200,000 people published this year in the American Journal of Clinical Nutrition failed to find an increased risk for heart disease in those consuming up to five servings of white or brown rice weekly. Additionally, Harvard researchers determined that eating brown rice twice a week can help protect against type 2 diabetes. The benefits of consuming whole-grain rice, such as increased intakes of minerals and fiber, could outweigh the risks of arsenic exposure. Opt for brown basmati rices from California, India, or Pakistan, which a Consumer Reports investigation found have lower arsenic levels than other brown rices. And rinsing rice before cooking and boiling it in a larger volume of water--6 cups water to 1 cup rice--can help slash arsenic levels. Because babies, infants, and toddlers can be more susceptible to arsenic, parents are advised to limit their childrens consumption of rice drinks and also to frequently offer alternatives to rice cereal. Good Grains Rotate these nutrient-packed (and gluten-free!) grains with rice to further limit your potential arsenic exposure. Buckwheat Toast the hulled, crushed kernels of this rhubarb relative in a skillet until golden, and then sprinkle over salads for some nutritious crunch. Check out our Buckwheat recipes. Amaranth These tiny grains cook up into a gelatinous consistency, perfect to try as a porridge. Check out our Amaranth recipes. Millet This type of cereal grass adds a toothsome, nutty flavor to soups and veggie burgers. Check out our Millet recipes. THE REALITY Just how much arsenic-containing rice youd have to eat for it to negatively affect your long-term health remains unknown. The FDA is in the midst of conducting a risk assessment to try to answer that question. Until those numbers are in, theres no compelling reason to banish rice from your diet. But do vary the grains you consume in order to keep your arsenic intake in check. Investigative Nutritionist Canada-based Matthew Kadey, RD, sets us straight on misleading nutrition claims.


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