January 20th, 2014
It may sound strange to some, but from time to time I truly crave tofu. I used to cook with it a whole lot years ago, during my discovery of vegetarian cooking. Although I’m well past that stage, I still like go back to a good, fresh slice of tofu once in a while. It’s a bit like a rare treat, since I don’t eat it often but when I do, I enjoy it immensely. My favourite way of preparing tofu has always been marinating and then lightly grilling it, which is what I do in this recipe.
We’ve also been taking full advantage of the citrus season and can’t get enough of grapefruits, Florida oranges and, of course, the most beautiful of the bunch – blood oranges. This marinated tofu with citrus salsa could definitely brighten up the most gloomy of January days.
In other news, recipes from the Golubka kitchen were featured in several printed publications this winter, including the Swedish Sofis Mode, Elle India and Taste of Australia. If you are in Russia, pick up a copy of Seasons of Life, it has a big interview with me in the January-February issue.
And don’t miss your chance to win the Wholistic Chakra System by leaving a comment in our previous post no later than January 27th, 6 pm EST.
Citrus Salsa
(serves 3-4)
1 grapefruit – segmented
1 orange – segmented
1 blood orange – segmented
1 ripe but firm avocado – peeled, pitted and chopped
⅛ small red onion – finely chopped
½ large or 1 small jalapeno chile – seeded and minced
large handful fresh cilantro leaves – chopped
sea salt and freshly ground black pepper – to taste
½ lime
1. Segment your citrus over a bowl, collecting the juices. Set the bowl with the juices aside.
2. Chop the citrus segments into about 1/4 inch pieces. In a separate bowl, combine them with avocado, onion, jalapeno, cilantro, salt and pepper. Squeeze the lime juice over it and mix gently.
Ginger Marinated Tofu
1 package non-GMO firm or extra-firm tofu
citrus juices collected from segmenting the citrus (from the salsa recipe above)
juice of 1 lime
1 tablespoon tamari
1 tablespoon mirin wine (available at Asian markets)
small squeeze of honey – optional
1-inch piece ginger – finely grated
1. Drain the tofu and wrap it in several layers of paper towels. Place on a plate, cover with another plate and place something heavy on top (a jar filled with water works great). Leave it to drain for about 20 minutes.
2. Add lime juice, tamari, mirin, honey and ginger to the bowl with citrus juice from the salsa and whisk to combine.
3. Unwrap tofu and slice it into your preferred shape. Place in a dish that is big enough to hold all of the tofu and the marinade. Pour the marinade over, turning tofu pieces to make sure that all are evenly covered with the marinade. Leave to absorb the flavors for 30 minutes or longer, even overnight.
4. Grill for several minutes on each side until golden brown (time will differ depending on the type of grill you’re using). You can also bake the tofu at 425 F for about 20 minutes. Brush with marinade during grilling if you wish. Serve with citrus salsa and wilted spinach or other greens and enjoy.
Tags: avocado, citrus, mains, recipe, salsa, tofu, vegan
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November 7th, 2013
Welcome to the new golubkakichen.com! We are so excited for this very overdue transformation and hope you like the site as much as we do. The blog was designed by Hannah of Little Light Creative and the logo is the work of Erin Ellis. We are ever grateful to these two talented ladies for making our visions and dreams become reality.
I’ve been all about soups these days and have tried out every single soup recipe from this book in the last couple of weeks. To be fair, I’m all about soup all the time – to me it’s the ultimate comfort food, as easy and satisfying as can be. As much as I love smooth, creamy ones, I often crave a chunky texture in my soups, thinking back to the ones I ate for lunch every day of my childhood. To most Russians, soup is a mandatory part of lunch – it’s served first, followed by a main, second course. My mother never had a shortage of soup ideas, and things like borsht, green borsht, solyanka, mushroom soup, and sturgeon uha were on the lunch table on any given day.
This soup is an interesting step away from the classic autumn squash soup – brilliant pink in colour, with plenty of textures and flavours to warm the soul and nourish the body. I adapted the recipe from Salatshop, a Russian wellness blog written by Olya Malysheva out of Moscow. Olya’s style is endlessly optimistic and she is great at coming up with vegetarian recipes that require no fuss. Her site and its popularity makes the Russian in me very proud – it’s great to see such an increasing interest in sites like Salatshop in the country of meat and potatoes. If you speak Russian, you should definitely pay it a visit.
Pink Soup with Roasted Onions and Broccoli
2-3 small to medium beets – peeled and cubed
2 garlic cloves – minced
sea salt
2 small to medium red onions – peeled and quartered or cut into eighths, depending on size
grape seed oil
1 head of broccoli – cut into bite-sized florets
2 cans Thai coconut milk
pinch of chili powder or a dash of cayenne
1/2 lemon – juiced
1-2 ripe but firm avocados
freshly ground black pepper
arugula leaves for garnish
1. Add beets to a medium-sized saucepan along with the garlic and a pinch of salt and barely cover with water. Bring to a boil, lower the heat and simmer until beets are tender.
2. Meanwhile, preheat the oven to 350F (180 C). Place onions on an oiled baking sheet, lightly brush with oil and roast until golden, for about 20 minutes.
3. While waiting for the beets and onions to cook, bring a large pot of well-salted water to a boil and blanch the broccoli for 3 minutes. Immediately transfer into an ice-water bath to stop the cooking.
4. When the beets are tender, add in coconut milk and a pinch of salt, bring to a gentle boil and simmer for 3 minutes. Add in the broccoli, stir to heat it through and then remove from the heat. Squeeze lemon juice over the soup and adjust salt if needed.
5. Cube the avocado. Ladle the soup into bowls and top with roasted onion wedges, avocado cubes and arugula leaves. Serve with sourdough and/or sprouted bread avocado toasts. Enjoy!
Tags: avocado, beets, broccoli, onion, soup
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August 1st, 2012
This post is available in: French
I’ve been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No searching required, it was right there in front of me at the store, waiting.
For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste. I’ve also been on the lookout for purple kohlrabi, which is amazing in its colour, but no luck so far. It works well raw in salads or roasted/steamed for a side dish. Very low in calories and rich in nutrients, a perfect gift of nature.
Look for smaller kohlrabi, about apple sized – they tend to be the juiciest. Don’t throw away the leaves, utilize them – chopped and quickly roasted with garlic, sauteed, or added raw to your salad, morning juice or green smoothie.
In this salad, the crunch of kohlrabi, apple, and summer root veggies combines nicely with the creaminess of avocado and the sunny taste of citrus dressing. It would work well both as a side dish or a light meal, if adjusted to a bigger portion.
Kohlrabi Avocado Salad
(serves 4)
2 small to medium kohlrabi – peeled
4 radishes
1 small carrot – peeled
1 medium apple
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons walnut oil (optional, can substitute with olive oil)
2 tablespoons olive oil
sea salt and freshly ground black pepper
1- 2 ripe avocados
handful of chopped walnuts
chives or dill for garnishing
Thinly slice the kohlrabi, radishes, carrot, and apple using a mandolin or sharp knife. Alternatively, shred everything and place into a bowl. In a separate bowl, combine lime and orange juices with the oils, salt, and pepper and pour the dressing over vegetables. Let sit for 30 minutes to an hour at room temperature. Serve with avocado slices, sprinkled with walnuts and garnished with herbs.
Tags: avocado, carrots, kohlrabi, radish, raw, recipe, salad, savoury, vegan
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