Vegan Recipes
129 recipes
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If you’re like me and crave more raw, juicy vegetables and fruit as spring settles in, you might enjoy this sunny sala...
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This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, y...
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Hi friends! Popping in today with this springy radish salad with a cashew sour cream dressing. When I was growing up in ...
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These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are...
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It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, an...
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I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel�...
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This cozy vegan shepherd’s pie has some serious borscht vibes, thanks to the combination of beets, potatoes, and other...
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Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. ...
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I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and al...
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I made this recipe on a whim when cooking dinner about a month ago and shared the process on our IG stories. It seemed t...
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This recipe is for those of us, who bought one too many cans of pumpkin puree as the excitement of fall was just startin...
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Hi friends! If you’re in need of one more super simple but stunning veggie dish for your holiday table, we’ve got yo...
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This is the kind of food I crave when it feels like fall is really here to stay. Fried potatoes were a staple growing up...
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Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings an...
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We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of ext...
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We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year,...
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We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable fo...
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There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking wi...
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Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a ...
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Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the ...
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The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold o...
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I pretty much always know what I’m having for lunch, especially right now, with this chilly spring weather and infrequ...
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Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has alw...
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Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in e...
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This Mushroom Bourguignon is one of my favorite things to cook on a winter weekend. It’s so fun to put together (makes...
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I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new...
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Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re al...
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Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thou...
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Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly m...
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Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe fo...
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You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpki...
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Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake ...
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We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance ver...
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Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. Th...
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We became obsessed with this recipe back in our raw food days and have been making it every summer since. It’s the epi...
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This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar ...
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Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and...
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Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothi...
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So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It defin...
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This potato and fennel hash skillet meal makes for a very special breakfast/brunch, but it also works nicely as a wholes...
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I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless,...
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Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. ...
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We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s...
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Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming p...
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This might be our favorite recipe so far this year! We were craving bolognese, but were also mindful of the fact that it...
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We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weathe...
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These potatoes are extra in every way. They take extra ingredients, extra work, and come out extra flavorful as a resul...
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We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked bel...
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It seems like a lot of people still see broccoli stems as scraps to be thrown away, but the truth is that broccoli is ...
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Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that peo...
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The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened f...
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This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely s...
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Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardes...
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I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever...
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You guys, this tart! It’s one of our very favorite recipes that we’ve developed lately. Beaming with excitement to s...
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All the credit for this mindblowingly delicious chipotle cauliflower burrito bowl idea goes to my man. He’s an omnivo...
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This post was created in partnership with Nuts.com. Saag paneer was always my number one choice when orde...
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This post was created in partnership with Nuts.com. Do you guys do spring cleaning? Stronger sun and longe...
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This post was created in partnership with Nuts.com. Pudding/mousse-like desserts are my favorite, and comi...
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If you haven’t yet read the self-care interview we posted this past Sunday, check it out for some serious inspiration....
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This post was created in partnership with Nuts.com. Do you ever just feel like having a fancier breakfast?...
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When we were shooting the book trailer for Simply Vibrant, we took some time to film a few process cooking videos for ...
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This post was created in partnership with Nuts.com. You guys! Please make this ramen! It is so amazingly g...
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This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2...
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This post was created in partnership with USA Pulses and Pulse Canada. Here’s a simple, nourishing sou...
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This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date ap...
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I love galette. It really is the lazy wo/man’s pie. I love that galette crust requires the least amount of fuss of all...
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This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with...
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Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we...
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I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly s...
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I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. ...
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I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with t...
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Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-co...
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This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anyth...
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Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that�...
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I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening m...
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I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted...
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Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fri...
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Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like t...
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I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and t...
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Earlier this spring, I talked a little bit about what an explosive strawberry season we experienced this year. I couldn...
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Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure ...
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This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will...
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We enjoyed this pizza the other day, but wanted to hold off one more week before posting it here, until things got truly...
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I’m generally one of those people that won’t eat ice cream or drink smoothies when it’s cold outside, but as soon...
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Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a l...
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This is the time of year that I start having uncontrollable cravings for all things bright, fresh and fruity. I want mor...
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I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the...
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Every time I get vegetable ramen while out, I end up walking away a little disappointed. The first slurp always starts o...
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I’ve been seeing a lot of ‘why not just make it with rice’ reactions to alternative grain risotto recipes. I have ...
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I’ve always thought of lasagna as an intimidating dish in terms of its layered preparation, though I love the flavor a...
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This creamy amaranth porridge is another cozy breakfast recipe we developed for Nuts.com. Amaranth is the superstar of t...
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Hibiscus is a powerful tropical flower with a long list of health benefits (anti-inflammatory, digestive aid, metabolis...
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There’s something very powerful about turning a pile of vegetables into a proper meal. The satisfaction/general victor...
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Hope your weekend’s been great so far! Checking in with a fun, immunity-boosting smoothie bowl recipe that we develope...
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If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your reper...
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This post was created in partnership with Naked Nutrition. Two carrot-centric recipes in a row? Yes, and I...
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It’s interesting how motivating the tiniest tips from people you care about or respect can be. I was recently on a s...
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I’ve been thinking about party snacks crowd-pleasing enough to serve during a New Years get together and came up with ...
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Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, crea...
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Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time...
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I’ve recently been putting more emphasis on having plenty of good fats in my diet. Hormonal balance, healthy brain fun...
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We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of buttern...
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To those who shared a little about someone special in your life in our last post, thank you. Reading every single one o...
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Ending an emotional week with a light, fizzy drink and a giveaway for the beautiful Moscow Mule copper mugs you see in ...
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Focusing on love, peace and hope today and sending all those vibes your way, but we know you come here for the pie, amon...
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This past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very n...
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This post was created in partnership with San-J. Happy November! It’s so hard to believe that the year i...
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This post is created in partnership with Truffle Toast Home. Hey! It’s good to be back after a week off....
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This post is created in partnership with MightyNest, keep reading for a great discount. Right off the ba...
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This post was created in partnership with Infinity Jars. Having recently finished a cookbook manuscript wi...
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A friend of mine is from Korea and frequently has a pot of Jujube tea simmering away in her office kitchen. It sends the...
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I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after ...
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Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full...
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One word – romesco. Have you tried it? I’m not saying you should drop everything and make it as soon as possible, bu...
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Every one of us has, at some point or another, felt at a loss when tasked with making a meal. Sometimes there’s just t...
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This post was created in partnership with Moringamio. This little blog started out as a raw foods recipe j...
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A bit on the state of things around here – The kitchen renovations have been put off until October, and ...
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I’m sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance...
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It’s been so hot! Every summer, without fail, my general appetite decreases, while cravings for all things fresh, cris...
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We made and photographed these beauties this past winter, but they kept getting pushed back on the blog post schedule, ...
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Today I thought I would share an everyday recipe that I make quite often, great for satisfying a vegetable craving, and ...
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I’m getting over a bad cold that really took me down by surprise, and finding myself craving plates of vegetables an...
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This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green sm...
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My kid is completely obsessed with sushi rolls, and I’m starting to figure out that it’s the format itself that elic...
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This is a simple plate of tangled summer vegetables – tender zucchini noodles and carrot ribbons, gently blistered gre...
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The hotter the weather gets, the more I find myself substituting meals with just a ton of watermelon, mango or papaya, o...
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This is a meal that came together with the leftover ingredients from an intense four day cookbook photoshoot – it tur...
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Mung beans have been my legume of choice as of late. I love them for their versatility, good nutrition record (protein o...
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From a cultural standpoint, it’s always interesting to see a vegetable going in and out of style (remember that Portl...
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I’m a savories-for-breakfast type of person, although you wouldn’t be able to tell when looking at the breakfast se...
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Every weekend, I try to make time for preparing snacks for the week, along with a few other essentials like a big batch ...
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As though writing a cookbook and trying to stay on top of a second grader’s homework and extracurriculars is not enoug...
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A seven year old’s palate, at least my seven-years old’s palate, is completely unpredictable. There have been many t...
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Today’s soup was inspired by the Simmered Winter Squash recipe from Heidi Swanson’s beautiful new cookbook, Near an...
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These gnocchi are one of my favorite fall dishes to make for company. The process of gnocchi-making is fun and gratifyin...
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I recently came back from a short stay in NYC with Masha (older daughter and Golubka photographer), where I was happy t...
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Paloma and I made it back home after our nearly two month stay Russia. We spent some quality time with family and frie...
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Paloma and I made it to my hometown in the Southwest of Russia, where we are thoroughly enjoying our stay at grandma’...
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By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will t...
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Sarah B. of My New Roots hardly needs an introduction. Her blog has been a major source of inspiration for a long time n...
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I’ve been on a forbidden black rice kick this winter. I love its pleasant texture, mild flavor and sweet aroma, and i...
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This winter I rediscovered parsnips and have been roasting them weekly, unable to get enough of their unique, sweet flav...
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Ever since I learned about the possibility of riceless risotto, it has become a staple lunch and dinner in our home. In ...
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Before we share our holiday dessert for the year, here is a dish that I’ve been hooked on lately. It will make for a l...
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Both my husband’s and my family live far away, so instead we celebrate Thanksgiving with the other family – our frie...
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When creating recipes, I keep in mind a few key points for what my dishes should be: flavorful, healthful, new, accessi...
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Ciao from Italy! By the time this post goes up, I will be in the mountains of Abruzzo, having already walked down the st...
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I’m leaving for Italy in a few days. Aside from a few beautiful places, I’ll be traveling to the region of Abruzzo, ...
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Squash blossoms have always epitomized the magic of summer to me. Like fireflies, they are quiet and fleeting – look a...
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Boy, do we have a treat for you today. A few weeks ago, the ladies from a Brooklyn-based juice company Jus by Julie rea...
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Finally, our plans have been set in stone, the tickets have been bought and all the arrangements made. Paloma and I are ...
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One of the best things about the warm winter here in St. Petersburg, Florida is our Saturday morning market. Situated ri...
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Granola bars have always presented somewhat of a challenge to me. I haven’t been able to find a wholesome store-bought...
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All politics aside, I love the winter Olympics. As the daughter and granddaughter of athletes, I grew up in a household ...
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I must admit that I’m not very skilled when it comes to proper cake making. I could tell you about several disasters, ...
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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, du...
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It’s cold season and everyone in the family has taken their turns being sick. First it was Paloma, picked up from some...
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As healthy as I always try to feed Paloma, and as many green smoothies and juices she drinks daily, I never dreamt of he...
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Today we celebrate our book, The Vibrant Table, being available for pre-order and all the work on it – successfully c...
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Welcome to the new golubkakichen.com! We are so excited for this very overdue transformation and hope you like the site...
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Last week, I received all the fully designed pages of our cookbook for proof reading. What an exciting feeling to see al...
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As a child, I always felt a persistent sadness come over me at the end of summer. It’s not that I didn’t like the be...
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This summer has been unusually mild for Florida, and we’ve been able to come out of our AC shelters and enjoy the outs...
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Today we’re thrilled to welcome more guests, Shanna and Tim of Food Loves Writing, who came up with a delicious veggi...
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Spring continues to be cool down where we are in Florida. I’ve lived here for ten years and never experienced such a c...
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My friend Irina has new, exciting ideas regarding health and lifestyle almost every time I see her. She has a degree in ...
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This post is also available in: French Dearest readers, In the beginning of t...
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This post is also available in: French Aran Goyoaga hardly needs an introduction. Her a...
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Happy 2013 everyone! Wishing you a year of health, peace and many delicious meals. We’re so grateful for yet another y...
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Today, I don’t want to say much, just that our hearts go out to the victims and families of the terrible tragedy in CT...
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Citrus season has taken off here in Florida. I’ve noted at least five different varieties of oranges, as well as tange...
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Hope everyone had a great Thanksgiving. I always crave for light meals after the holiday, do you feel the ...
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This post is also available in: French Before it gets too cold, here are two...
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This post is also available in: French La Tartine Gourmande is a cookbook I’ve been spend...
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Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande,...
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This post is available in: French I’ve been wanting to try kohlrabi for a while now, aware of its pretty...
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This week we’re inspired by summer markets, their amazing bounty and breathtaking color. It all began wh...
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Here’s a juice we cannot get enough of this summer. When heirloom tomatoes begin to shine in their rainbow of colours,...
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Say hello to our next guest bloggers, the Alkaline Sisters. Julie and Yvonne write a beautiful blog, where they inspire ...
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I recently re-discovered rutabaga and have been adding it to all sorts of recipes. I go through these phases with ingred...
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Here is our version of Italian lasagna, which is light, delicate, and made with fresh coconut meat “pasta” – no f...
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A light, creamy sunchoke soup, dressed up with a vibrant pomegranate reduction. The first time I tasted Jerusalem artic...
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If you’ve been reading Golubka for a while, you might have noticed that we are a bit obsessed with cooking in layers. ...
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I spent the other weekend visiting Paloma’s big sister in New England. I was looking forward to seeing beautiful folia...
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Paloma has her own basil plant and takes care of it with pride and a funny crinkle of seriousness on her forehead. She p...
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Everyone has that one particular place where they feel most inspired. Where ideas rush into the mind, after which comes ...
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Today, we have a hearty recipe for you. We’ve been enjoying these cakes all throughout the winter. They work equally w...
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Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shel...
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This dish combines our love for Indian spices, mushrooms, and a quiche. This was my first attempt at working with Irish ...
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My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she...
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Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much love...
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Heirloom tomatoes are a true wonder of summer. It’s hard to imagine now, but when living in Russia, we had no other to...
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Parfait is a wonderful thing. It allows those of us who find boredom in single-flavour desserts to enjoy many tastes and...
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The other day, we were taking a walk on the beach and recollecting our many summers spent on the Black Sea shore. Sochi ...
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When we first put together this plate of green, red, and pink, we were not expecting much of the result. After all, how ...
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Here is a nice way to prepare summer squash in a salad. The beauty of these squashes is that they’re harvested with th...
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During the summers at our Russian dacha, meals were always accompanied by small, curiously shaped cucumbers that we pick...
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Asparagus is a vegetable that I grew to like during my years in America – we never cooked with it in Russia. Up until ...
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I remember tasting this dish for the first time and wondering why I ever bothered to cook zucchini or marinara. It taste...
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These avocado truffles were once again inspired by Luxirare. The challenge was to use raw ingredients and create some ki...
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If you are ever in need of live food inspiration, turn to Sarma Melngailis’ great cookbooks, blog, and restaurant (whi...
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“What can be better than the best potato chips?” you ask. – “Golubka’s kale chips!” I answer ...
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It is not a secret that we are all addicted to bread, the kind that is made with wheat flour – it has been a staple an...
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Although we’ve been eating raw food throughout the day lately, I give Paloma one of my hot soups at lunchtime together...
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