When we were shooting the book trailer for Simply Vibrant, we took some time to film a few process cooking videos for some of our favorite recipes in the book. The idea was to demonstrate how fun it is to cook from the book and to show the recipes in action in our own kitchen. Basically, to bring a human element to it all :)
Our first video is above, and it showcases the Couscous Collard Rolls in Coconut Curry Sauce from the Wraps and Rolls chapter. We chose to film this recipe, because it shows how versatile leafy greens are, and also because it’s just a really fun dish to make. Sturdy greens like collard greens make an excellent wrapper for all kinds of ingredients, and they get incredibly silky and mind-blowingly delicious when stewed in a coconut curry sauce. Serve these rolls to anyone who thinks they don’t like greens, and I think their mind will be changed pretty quickly. If you don’t eat couscous because of gluten or other reasons, you can sub in any one of your favorite gluten-free grains, like cooked quinoa, millet, etc. You can find the full recipe in our new cookbook, Simply Vibrant, along with 128 other healthful, plant-based meal ideas.
We thought we would also share some book news here. A few of our favorite media outlets and bloggers have been featuring recipes from Simply Vibrant, which is so endlessly exciting. See a few of those below (they are actual recipes you can cook from!), and you can find a full list of press coverage (aka more recipes) here. If you are enjoying the book, please consider leaving us a review on Amazon. Reviews are incredibly important to authors, and they allow more people to learn about the book. We would be forever grateful. Thank you so much again for all your support! Seeing these recipes make their way to your kitchens is so worth the three years of hard work we put into the book :)
“I had seen an earlier galley of Simply Vibrant, but I didn’t know how much I needed this dose of inspiration until the physical book showed up at my door. We’re in that deep, lingering last stretch of Winter, and I’m admittedly slipping into a staid routine with all of our meals. Anya’s style speaks to exactly what we’re all craving I think: seasonal shifts on international flavours, streamlined and intuitive cooking methods, and a nourishing plant-powered undercurrent that is present but not in-your-face.
Even the section breakdown of the book speaks to the way that I think a lot of us find ourselves eating these days (Morning Porridges & Pancakes, Salads & Bowls, Just Veggies, and a chapter devoted to Noodles, Pasta & Pizza, among others). Recipes I’m looking at for the near future Broccoli Stem Riceless Risotto, the Gluten-Free Onion Pizza Crust technique, Creamy Steel Cut Oats with Rainbow Chard and Pine Nuts, and the Tomato and Eggplant Green Mung Dal.
I can tell you with certainty that Anya’s recipes are foolproof. For a person that owns many cookbooks and blogs about food for a living, it (surprisingly!) takes a very special body of work to get me to cook from a recipe to a tee night after night. Simply Vibrant inspires me to do that. This book is going to be my new fave for a long time.” Photo by Laura Wright.
“This colorful lentil dish is a great reminder of why we love the quick-cooking legumes so much. In the recipe, from Anya Kassoff’s new Simply Vibrant, you simmer green or French lentils for about 15 minutes, then transfer a portion of them to a blender, where you puree them with coconut milk. The result is a chunky soup, which bold flavors—sautéed onion, garlic, ginger; tamari, lime juice and chili sauce—take to like a charm. The final addition of broccoli florets, carrot ribbons and spinach cooks right in the soup and adds some heft and nutrition.”
“Anya Kassoff is the co-founder (along with her daughter, Masha Davydova) of one of the most gorgeous plant-based blogs around, Golubka Kitchen. Her recipes are genius, creative twists on plant-based staples, and her new book, Simply Vibrant, is no exception. Here, she reinvents mayonnaise, making the classic sandwich spread out of apples (!!!) and probiotic-packed miso.”
“When I was reading the cookbook in preparation for this post, I immediately centered in to this beautiful pasta recipe. First of all, I love pasta in all forms, so it was a no-brainer. But what really intrigued me was the sauce for this recipe. At first, I squinted at the ingredients to make sure they were right. Mustard? Smoked paprika? Sriracha?! I thought there was no way these flavors could work together. But when I actually made the sauce, I was beguiled by the beautifully smoky, savory, umami-rich flavor. I think you’ll absolutely love this recipe!” Photo by Sarah Aldrich.
“Anya’s new cookbook is exactly as described, simply vibrant. She makes you feel confident that no matter what amount of fruits and veggies you have on hand, you can make a beautiful and satisfying meal. She encourages cooking with the seasons, and then shows you how. Each recipe is beautifully photographed by her daughter Masha, with pops of color from the produce highlighted in different parts of the seasons.” Photo by Jessie Snyder.
“Vegan, vegetarian and gluten-free tomes make up the bulk of cookbooks that arrive at the Star nowadays. While more options are always great for home cooks, I find many of the authors have restricted themselves to MacGyver-ing comfort food dishes by subbing out essential flavours and textures. The result is often a flavourless and overly complicated version of the original. So what made me want to cook from Simply Vibrant, the second vegetarian cookbook from mother-daughter lifestyle bloggers Anya Kassoff and Masha Davydova of Golubka Kitchen, is its more relaxed approach to plant-based cooking.”