Golubka Kitchen - Page 3 of 76 - Plant-Based Recipes for Health and Vibrance

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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Spice-Roasted Carrots with Lentils from Modern Potluck (& a Giveaway)

August 31, 2016 By Masha 56 Comments

Hey friends, this is Masha. I usually do the photos and editing around here, but I am now venturing into doing some full posts as well. Today I’m excited to share some photos I took this past weekend in magical Woodstock, NY and its surrounding areas, along with a dish my boyfriend and I cooked there from Kristin Donnely’s beautiful new cookbook, Modern Potluck. True to its title, the book offers plenty of original, make-ahead recipes for gatherings, where contribution in the form of food is encouraged, along with useful potluck prep tips. Despite this wonderful theme, however, the recipes are very appealing to make and eat at home just as well. The book is not vegan or vegetarian (perfect for omnivores), but offers plenty of vegetarian, vegan, dairy-free and gluten-free options. Some of the recipes that caught our eye include Potato Salad with Fennel and Pickly Things, Miso and Molasses Baked Beans, Samosa-Filling Stuffed Poblanos, Vegetarian Borscht Salad, and Vegan Caprese Salad. All the photography is done by Yossi, who is one of our favorite food photographers in this whole wide world. We are giving away a copy of the book too, so read on for the giveaway details.

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Sprouted Almond Romesco Pasta with Roasted Cauliflower and Blistered Tomatoes

August 25, 2016 By Anya 8 Comments

This post was created in partnership with Bremner Farms.

One word – romesco. Have you tried it? I’m not saying you should drop everything and make it as soon as possible, but I’m not saying that you shouldn’t, either. It is so good!
Let’s back up for a second. Once in a while, I come across a sauce recipe that I find to be completely life-changing, or, to be a bit less dramatic – able to improve almost every meal I make in my kitchen. This happened with tahini sauce and all its varieties, and now I’m all about the fiery orange sauce by the name of romesco.

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