January 31st, 2014
I must admit that I’m not very skilled when it comes to proper cake making. I could tell you about several disasters, like that time when my cake unexplainably exploded all over the refrigerator, or that other time when the cake fell on the floor right as I opened the refrigerator door, or I could mention many of my multilayered cake creations that sadly leaned to one side like the Tower of Pisa, or about the beautiful pink icing (Paloma’s birthday request) that discolored and became brown right before serving. Each time these kinds of things happen, I swear to never make cake again but never stick to my resolutions. And every time a cake I make actually comes out well, I find it to be enough reason to celebrate and dig right in.
Carrot cake is the darling of the cake world, what’s not to love? It’s classic and simple. But how about parsnips, the carrot’s albino cousins that show up among other hearty winter root veggies this time of year? I grew up snacking on raw parsnips right from the garden, and they were a mandatory ingredient in my mom’s famous borsch. I also love a good parsnip mash as a side dish to anything. This time the parsnips went into a dessert – a fairly simple cake topped with home candied kumquats.
I find the candied kumquats essential to experience the full flavor of this cake. If you can’t find kumquats, substitute with Meyer lemons, sour oranges or any other candied citrus. This was my very first time working with kumquats, and I can attest to their perfect balance of sweet, sour and orangey notes that make for a beautiful cake topping or marmalade. And take a look at more kumquat recipes over at my latest food blog crush, Princess Tofu, here, here and here.
Many thanks to everyone for your thoughtful comments on the Wholistic Chakra system giveaway. It has now been closed and the winner (The Rose Journals) has been emailed. Elena of Wholistic drew the winner herself!
Candied Kumquats
¾ cup honey
½ cup water
1 vanilla bean – seeds scraped out
2 pints (about 4 cups) of kumquats – sliced
In a small to medium saucepan, combine honey with water, vanilla seeds and bean, bring to a gentle boil. Add in the kumquats and bring back to a boil. Lower the heat and simmer for 10 minutes. Cool down and keep the kumquats in the syrup, refrigerated.
Vegan Cream Cheese Frosting
2 packages of plain Tofutti cream cheese
fat from 1 can full-fat unsweetened Thai coconut milk
3 tablespoons honey
1 teaspoon vanilla extract
generous squeeze of lemon juice
Place the can of coconut milk in the refrigerator overnight. The fat and water should separate and fat should accumulate on top. Carefully scoop it out and combine with the rest of the ingredients in a medium sized mixing bowl. Beat it with a hand mixer until well combined and fluffy. Keep refrigerated while baking the cake.
Gluten Free and Vegan Parsnip Cake
¾ cup unsweetened almond milk
¼ cup ground chia seeds or flax seeds
¾ cup (105 g) buckwheat flour
¾ cup (90 g) millet flour
¾ cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¾ cup coconut sugar
1 cup olive oil
2 teaspoons vanilla extract
zest of 1 orange
¼ cup freshly squeezed orange juice
about 3 cups grated parsnips
1 ½ cups walnuts or pecans – chopped
1. Preheat oven to 350 F (180 C). Bring almond milk to a boil, mix with ground chia in a large mixing bowl. Let the mixture sit for about 5 minutes.
2. Combine all the flours, baking powder and soda, salt and spices in a mixing bowl, set aside.
3. Add sugar to the milk-chia mixture and mix using a hand-mixer. Continue by adding in olive oil and vanilla extract, then orange zest and juice. Mix to combine thoroughly with a hand mixer.
4. Add dry ingredients into the wet, mixing them in with the mixer.
5. Fold in the parsnips and walnuts.
6. Prepare a 6-inch cake pan or a spring form. If using a cake pan, cover it with parchment paper. I using a spring form, generously grease it with olive or coconut oil.
7. Spoon ⅓ of the batter at a time into the pan/form and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Repeat with the other two thirds. You can also bake two 8-inch cakes if you don’t have a 6-inch pan, or even bake all the batter at once like a thick cake (you may need to increase the baking time in this case) and then cut the cake into layers horizontally. Make sure that the cakes are completely cool before cutting or frosting them.
8. Place one layer of the cake onto a cake stand or plate. Generously cover with a layer of cream cheese frosting and a thin layer of candied kumquats. Carefully place a second layer of the cake on top following by another frosting and kumquat layers. Finish with the third cake layer and frost the entire cake.
9. Garnish with candied kumquats and let the cake rest in the fridge for a couple of hours or overnight. Slice and serve with more candied kumquats.
Note: Candied citrus is essential to the flavour of this cake. If you can’t get kumquats, candy Meyer lemons, sour oranges or other citrus.
Tags: cake, citrus, dessert, gluten free, parsnip, recipe, vegan
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January 14th, 2014
This winter has already tested many of us with unusually low temperatures and snow blizzards. We’ve definitely had our share, dealing with very delayed flights and freezing temperatures (NYC the other week anyone?) Even back home in sunny Florida, there are plenty of chilly days when I crave rich and warming drinks, especially hot chocolate. I like to prepare it with nourishing ingredients, and this time I wanted to experiment with making it white.
I liked the results so much that I decided to make a cold milkshake version. Quite honestly, I can’t pick which one I prefer more, both are exactly what I want to be drinking right now.
If you’ve been visiting Golubka for a while, you might have noticed how much we love to infuse our sweets with fresh herbs and spices. Rosemary is one of the herbs that I probably utilize more in desserts than savory dishes. A word of warning – you have to love rosemary to enjoy these drinks. Since we photographed and prepared this post, I’ve spotted a couple of more amazing-looking rosemary infused drinks around, here and here.
Today we also have a giveaway that I’m very excited about, a new product from our friend Elena Bensonoff of Wholistic. A while back, we did a giveaway of her Rose Mist, and now she is giving away a Wholistic Chakra System set – a beautiful collection of seven carefully selected blends of the purest crystal infused essential oils.
The oils within the boxed set are arranged according to the chakra system. In short, its purpose is to bring balance and help improve energy flow for emotional, physical and spiritual wellbeing through aromatherapy. Each blend is accompanied by a colour coded card, which indicates the corresponding yoga pose and sound to practice while applying the oils. You can also find an affirmation, description of the location of the chakra and related organs, as well as the specific juice recipe that can enhance the balancing property of each blend. The bottles have roll-on applicators for convenience and you can find the detailed instructions about proper use of the system in the box. The experience of using the system is very zen and personally speaking, we’ve had some great results dealing with my husband’s occasional sleeping difficulties with this system. I always keep the box close by for meditation breaks or for use before bedtime. To enter the giveaway, leave a comment here by January 27th 6 p.m. EST. The winner will be chosen at random.
Update: Thank you everyone for participating in the giveaway, it has now been closed and the winner has been emailed.
Rosemary Hot White Chocolate
2 cups unsweetened almond milk
1 tablespoon green tea leaves
2-3 sprigs rosemary – lightly bruised with the back of a chef’s knife
1 vanilla bean – seeds scraped out
1/2 cup raw cacao butter – shredded
2 tablespoons maca powder (optional, but great here)
1 cup cashews – soaked in water for 4 hours
4 soft dates – pits removed and chopped
ground cinnamon and/or nutmeg, or cocoa powder for sprinkling on top – optional
1. Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes.
2. Gently melt the cacao butter on a double-boiler, making not to overheat it to keep all the good stuff intact. Add in the maca powder and mix thoroughly to incorporate.
3. Strain the almond milk mixture and pour into a high-speed blender. Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.
4. Slowly pour the milky mixture into the melted cocoa butter, whisking constantly until completely blended. Gently warm more, if desired, on a double-boiler, but don’t overheat. Pour into cups, sprinkle with cinnamon, nutmeg or cocoa powder and enjoy.
Rosemary Green Tea Milkshake
1 1/3 cup (300 g) full fat coconut milk
2 rosemary sprigs – lightly bruised with the back of a chef’s knife
1 tablespoon green tea leaves
1/2 vanilla bean – seeds scraped out
3/4 cup cashews – soaked in water for 4 hours
1 cup purified water, plus more for soaking the cashews
2-3 soft dates – pitted and chopped
about 6 ice-cubes, more if needed
1. Place coconut milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes. Strain the milk and let cool completely in the refrigerator.
2. Drain and rinse the cashews, add them to a high-speed blender along with water and dates. Blend until very smooth.
3. Add the chilled infused coconut milk and ice and blend for about 30 seconds into a creamy, foamy milkshake. Add your favorite vanilla ice-cream for a thicker, more indulgent shake if you wish.
Tags: dessert, drink, giveaway, hot chocolate, milkshake, recipe, rosemary
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September 15th, 2013
After all these years of living in Florida, I’d never seen, let alone tasted a local fig until very recently. I heard legends of them existing, but never came across one. The other week, at a party, I met the lucky owners of a couple of fig trees in town and got an invitation to come pick some fresh figs. The trees were tiny, not at all like the ones that I was used to from back home by the Black Sea, but still studded with figs. It had been a while since I tasted one of my favorite fruit right off the tree, and they did not disappoint. Although small and pale in colour, the figs were honey-sweet and delicious.
I was inspired to make a fig tart, using my favourite long rectangular tart pan, combining my homemade ricotta, figs and chocolate – how could the combination of all those wonderful ingredients ever disappoint?
You can use any good crust recipe for the tart. I like to utilize the whey left over from ricotta cheese making as the liquid component in the dough – it gives a wonderful texture to a very simple whole spelt dough. Roasted grapes are a fall indulgence and a great accompaniment to this tart.
Paloma ate the majority of the tart (a chocoholic in the making). She just started kindergarten, and we have been getting used to the new routine and rules that come about all too fast when the little ones grow up. Because the content of her lunchbox is always very different from most of the children in the class, the beginning of each new school is quite an adjustment, food wise. I have to work out how to pack all of Paloma’s food in a way that is convenient enough for her to eat, how to store it safely during the day, and last but not least, I have to think about how the kids (and sometimes the teachers!) will react to it. The most constant variable in her lunchbox is a green juice or smoothie, while everything else changes from day to day. The juice, of course, gets some negative attention, but thankfully Paloma is a fiery little Leo who can stand up for herself. The last incident happened very recently, and Paloma’s comeback (according to her own account) was “This is my mom’s juice, and if you don’t like it, don’t look at it!” She didn’t seem at all upset by that conversation.
And speaking of healthy foods for children, a reader, Elle Valentine, recently shared her healthy children’s book with us. It is called The UnPopular Pea (and Carrot) and was written to help kids learn about real food and making healthy dietary choices. It is a helpful tool, along with being very clever and entertaining – Paloma is obsessed. Watch the campaign video here and buy the book here. Thank you Elle!
Fig and Chocolate Ricotta Tart
for the crust
1 1/2 cups whole grain spelt flour (I used sprouted spelt flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whey – left over from ricotta making
to make the crust
1. Combine the flour, baking powder and salt in a mixing bowl. Add in the whey, mix and knead into a soft dough.
2. Lightly grease a tart pan with coconut oil and press the dough against the bottom and sides of the pan to create a crust of even thickness. Refrigerate for 30 minutes.
for the filling
2 cups ricotta cheese (I make mine with raw goat milk)
1 vanilla bean – seeds scraped out, optional
2 tablespoons coconut sugar, plus more for sprinkling on top
about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste
15 dried but moist figs – stems removed and halved
9 fresh ripe, sweet figs – stems removed and halved
to make the filling and bake the tart
1. Preheat oven to 400 F (200 C).
2. Combine the ricotta with vanilla seeds and coconut sugar in a medium sized bowl, set aside.
3. Remove the crust from the fridge and sprinkle about 1/2 of the chocolate over the bottom. Spoon 1/2 of the ricotta mixture over the chocolate, distribute evenly.
4. Press the dried figs, cut side up, into the ricotta layer, positioning them evenly over the surface of the tart. Follow with the rest of the ricotta, distributing it into an even layer. Press the fresh figs, cut side up into the ricotta, flattening the surface. Sprinkle with coconut sugar.
5. Bake for 30-35 minutes, until the crust is golden and the figs are caramelized. Take out of the oven, sprinkle with the rest of chocolate and place back into the oven for a couple of minutes to let chocolate melt slightly.
6. Let cool, slice and serve with roasted grapes if desired.
Notes:
1. If using store bought ricotta, consider draining it over a sieve overnight in a fridge.
2. If you don’t have the left over whey, consider this simple recipe for a crust. Substitute spelt flour for all purpose if you wish.
Roasted Grapes
grapes
coconut oil or ghee
1. Preheat oven to 450 F (230 C).
2. Make sure that the grapes are dry after you wash them. Toss the grape clusters with oil or ghee to coat lightly.
3. Roast for 8-12 minutes until soft and skins began to split.
Tags: dessert, fig, grapes, recipe, ricotta, tart
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April 15th, 2013
Today we are so happy to welcome a guest poster, Laura, a beautiful lady behind The First Mess. In case you are not familiar with her blog, head over and prepare to be amazed. You will be drawn into the world of vibrant colours, fresh and seasonal food, unique and simple recipes and engaging writing. The First Mess makes me smile with every new post, and I often run straight to the kitchen to make another one of Laura’s delicious dishes. Here is Laura:
Hello all! I’m so pleased to be sharing something with you in this beautiful space today. I’ve long admired Golubka, for the healthy approach and the gorgeous imagery that sings stories of life well-lived. I have a special affinity for anyone capable of elevating natural foods so vibrantly. I strive for that same feeling in my own space.
Spring time brings a special vibrant energy all its own in my home. Lemon desserts are one of my favourite ways to usher in the warmth that soon comes. Rhubarb and strawberries and everything good will be along soon, but lemon’s brightness is always within reach it seems. I’m sincerely grateful for that.
While I’ve always been mad for lemon desserts, I’ve found them somewhat difficult to recreate without eggs, dairy or soy. I sometimes tire of cashews for creaminess when I’m making a treat, so I tried something a bit riskier. I reached for the giant bag of pine nuts in the freezer, my go-to for salad topping and pesto mixing. The buttery and outright pine-y qualities were perfect for a lemon filling. I might even say that it was the finest lemon dessert I’ve ever had. Bold, I know.
The little pansy blossoms are an optional garnish, but they are perfectly edible and bring some colour to the plate. Do ensure that yours haven’t been exposed to pesticide before adorning any treats.
Lemon Tarts
(Serves 5)
Notes: Use the finest almond flour you can find. Honeyville is a great brand to seek out if you live in the United States. Also, some full disclosure: I wasn’t careful enough with one of the shells when I was flipping it out of the pan and it crumbled into a heap! Handle them with care.
Crusts
1 cup almond flour
1/2 cup oat flour (or use all almond flour) + extra for pans
pinch of salt
1 tsp vanilla extract
1/4 cup melted coconut oil + extra for greasing the tart pans
splash of water
Lemon Filling
1 1/4 cups raw pine nuts, soaked for at least 4 hours
1/3 cup almond milk (or water)
1/3 cup fresh lemon juice
1/2 cup raw agave nectar (+more if you prefer it a bit sweeter)
1/2 tbsp vanilla extract
1/4 cup melted coconut oil
1 tbsp lemon zest
Preheat the oven to 350 degrees F. Lightly grease 5 tartlet pans with coconut oil and sprinkle them with a bit of oat flour. Place them on a baking sheet and set aside.
In a large bowl, combine all of the crust ingredients except for the water. Stir them together with a spatula until you have a wet sand-like mixture that holds together when you pinch it. Add the splash of water if necessary.
Divide the crust mixture between the tartlet pans and press the mixture into them evenly with your fingers. Bake the shells for 15 minutes or until golden brown and firm to the touch. Allow them to cool completely, then place them in the fridge for at least an hour. To remove the shells, gently invert them upside down and tap the bottom of the pan with a spoon.
Make the filling: combine all of the filling ingredients except the coconut oil in a blender or food processor. Blend or pulse the mixture until completely smooth. Add the coconut oil and blend/pulse until incorporated. Scrape the mixture into a medium bowl and stir in the lemon zest. Cover the bowl with saran wrap, pressing it onto the top of the lemon filling to avoid a skin forming. Let it sit in the fridge for a couple hours to firm up.
To serve: divide the lemon filling amongst the tart shells. Garnish with edible flowers (like pansies, lavender or nasturtiums), berries, mint sprigs, strips of lemon zest or anything else you like.
Tags: dessert, guest post, lemon tarts, recipe, vegan
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