Golubka Kitchen - Page 16 of 89 - Plant-Based Recipes for Health and Vibrance

Spiced and Seeded Multigrain Loaf & A Giveaway

September 15, 2016 By Anya 81 Comments

Before I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty!

I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. We can go on and on about things like oil pulling, abhyanga, herbs, Tibetan rites, and food, always food. She is one of those cooks who is just naturally really good at it. As in, every one of her ‘recipes’ sounds as if she threw a bunch of things together, always eyeing and never measuring, but the result is devastatingly delicious every time.

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Jujube Ginger Tea

September 11, 2016 By Masha 9 Comments

A friend of mine is from Korea and frequently has a pot of Jujube tea simmering away in her office kitchen. It sends the most enticing and comforting, sweet and spicy aroma around the whole space and creates the warmest atmosphere – I always have a hard time leaving. She hands out a little cup of the tea to all her customers, which is such a thoughtful little detail of her endless hospitality. Everybody loves it. Of course, I asked her for the recipe the very first time I tried the tea and have been making it ever since.
Jujube dates are also know as red/Chinese/Korean/Indian dates and are a bit different from the dates we are accustomed to in the Western world. They’re smaller and stouter than regular dates, with deep red skin, and come from a tree belonging to the buckthorn family, thus they’re quite nutritious. Jujube are widely used in Chinese medicine for regulating blood pressure, aiding sleep, digestion and more. This tea is made by Koreans and Chinese alike, with small variations depending on the culture, and takes on many of the health benefits of the jujube. My friend adds cinnamon and ginger to the tea and garnishes it with pine nuts, which is a Korean twist. The result is a subtly sweet, gingery and slightly spicy tea that just smells of happiness. Jujube tea is especially great in the fall and winter, since it’s based on cinnamon and ginger, but I also love to drink it iced, for a more refreshing beverage. Jujubes are not that hard to come by – they are widely available online and in Asian/Indian markets, so I encourage you to try out this gem of a drink, I know you will love it.
Read on for some weekend links and have a chill Sunday :)

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Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms

September 7, 2016 By Anya 12 Comments

I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself. I’ve been needing for something like this to come along, since we’ve been having some very busy times around here. Going through house renovations, book edits and a third grader’s school homework all at the same time is no piece if cake, while food easily becomes that much needed escape from daily stress. There have been too many no-food-all-day-then-pizza-at-night days for me, and I knew it had to stop. It goes without saying, I’m very excited to share this lifesaver of a recipe with you today!

I’ve been making lots of sweet skillet crumbles this summer, with any and all fruit I’d come across, from cherries and strawberries, to peaches and plums. It’s kind of the perfect lazy man’s dessert – so easy to prepare (chop, mix, bake) and very delicious. It’s really no wonder I’ve gotten hooked on whipping one up almost every week.
This is where I got the curiosity to try out a savory crumble – what if the same breezy and flavorful preparation could be applied to vegetables? Well, turns out that it can, and it’s really good.

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A Summer of Ice Cream

September 3, 2016 By Anya 11 Comments

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 :)

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