Golubka Kitchen - Page 2 of 77 - Plant-Based Recipes for Health and Vibrance

Pear Cranberry Chai

October 30, 2016 By Anya 4 Comments

Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :)

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Sweet Potato and Brussels Sprout Gratin

October 27, 2016 By Anya 5 Comments

This post is created in partnership with Truffle Toast Home.

Hey! It’s good to be back after a week off. We are going to try something different with the way we post recipes here from week to week. Instead of presenting you with a random assortment of whatever dishes strike our fancy, we are going to have more focused themes to center our recipes around. We are doing this to be more purposeful, exploratory and thorough with our recipe development, and to learn alongside our readers as we cook and elaborate on our themes. Ultimately, we want our recipes to be more useful to you, to help you avoid the dead end of making a recipe once and then never again, and to start more of a conversation and community around your suggestions for these themes. The themes can be based on all kinds of circumstances, from the time of year to a particular ingredient, type of dish, or a feeling we are shooting for. So, without further ado, starting with today’s post and until the end of this year, we will be focusing on holiday recipes – indulgent but healthy, full of whole foods and plant power, festive and fun. There will be things to serve at your holiday table, bring to a potluck, or even gift as a present. We are so excited to get this going!

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Herbal Mocha with Chicory and Maca

October 12, 2016 By Anya 6 Comments

This weekend, we are off to a log cabin in the Appalachian Mountains with the whole family. Our kitchen is finally being taken apart in preparation for renovations, so we’re getting away from the dust and craziness for a week while the space gets stripped. The cabin is in a pretty remote and quiet place, and the leaves are turning – all great reasons to chill, hike, meditate, and get some much needed sleep. I’ve already packed up all the ingredients for this mocha to bring on the trip, since it’s been my favorite thing to drink in the mornings, and I can’t wait to sit on the cabin porch, sipping on this cozy herbal coffee.

The base for this drink is roasted chicory root, a common coffee substitute, which gives it the deep flavor and rich color. In the U.S., chicory coffee is known as New Orleans style coffee, where it became popular during the Civil War, when the importing of coffee was stalled due to blockades. Chicory is also very common throughout Europe, and I grew up in a culture, where it was highly regarded as a medicinal plant and foraged in the summer for making herbal tea. Chicory is easy to distinguish in the wild due to its bright blue flowers (pick some if it grows around you!) and is related to dandelion, so you can use Dandy Blend here if you can’t get your hands on pure chicory (Dandy Blend includes both dandelion and chicory roots). It contains no caffeine, is rich in vitamin C and has the highest concentration of inulin of all plants. When roasted and ground, chicory miraculously resembles the flavor and depth of coffee. These days, I mostly try to stay away from caffeine, so coming up with drinks that will provide some of that much-needed comfort in the morning, minus the jitters, makes me quite happy. I add raw cacao and maca powders here for an energy boost, which also contribute more wealth to the flavor and take this drink into the ‘mocha’ territory. I’m in love with this cozy sip and find myself craving it throughout the day. It’s great hot and equally as good chilled, after some time in the fridge, or even iced.

We’ve accumulated quite a few interesting links, which we are sharing today. We will be back with our weekend link roundups, along with all kinds of other good stuff very soon ;) Enjoy.

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Vegan Sweet Potato Caramel Nougat and The Mighty Fix

October 5, 2016 By Anya 15 Comments

This post is created in partnership with MightyNest, keep reading for a great discount.

Right off the bat, I want to say that this tasty treat is not exactly nougat, as in, it doesn’t exactly have that distinct sticky, chewy texture. It’s not made of eggs, being vegan, nor is there a crazy amount of sugar. It is, however, similarly shaped and has a nice studding of toasted nuts and cookie crumble throughout. Now that we’ve gotten the name out of the way, let me tell you a bit about how lovely it is.
Sweet potato caramel is at the base of this nougat, and is something I came up with a few years back. I’ve since been able to apply it to many things, from snack bars to cakes, I once even tried it in a smoothie. Roasted sweet potato mash tastes surprisingly similar to caramel when mixed with dates and nut/seed butters. It’s rich, decadent and very versatile.

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