Golubka Kitchen - Page 5 of 75 - Plant-Based Recipes for Health and Vibrance

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core – Ice Cream Sunday

July 31, 2016 By Anya 7 Comments

This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came out with their own non-dairy ice cream, which is so awesome) and nutritious with the addition of a few energizing superfoods. Another thing I know people can’t get enough of in B&J’s ice cream are their decadent cores, so I went ahead and gave these Superfood ‘Cherry Garcia’ Pops a chocolate core to really drive the point home. If you’re wondering why the pops are minty-colored, it’s due to the addition of spirulina, along with other nutritionally dense ingredients like hemp hearts and cacao nibs. A bonus – no ice-cream maker is needed for these.
Moving to the U.S. from small-town Russia in the 90s and going to a Ben & Jerry’s ice cream shop for the first time was completely mind-blowing because a) back home, we did not have dedicated ice cream shops, b) ice cream flavors I grew up with were very basic and I had never seen so many extensive flavor options c) they sold little tubs of ice cream to take home, which was unheard of in Russia at the time d) everything tasted incredibly decadent and delicious. So here’s my B&J tribute, as a thanks for opening my eyes to possibilities I didn’t know existed. Read on for some weekend links and have a peaceful Sunday.

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Honey Miso Latte

July 28, 2016 By Anya 12 Comments

Let’s talk about air travel for a bit. I never, ever eat airplane food anymore. After years of partaking in complementary in-flight meals and dealing with the resulting, brutal stomach aches, I realized that it’s the always-questionable food that was making me feel unwell, not so much the elevation as I initially suspected. The first time I brought my own, home-cooked meal onto an overseas flight was a revelation – I felt none of the usual discomfort after eating and could actually get some sleep. Since then, I take all kinds of steps to prepare for air travel, especially long, international flights and find the extra effort to be very much worth it.

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Tahini Ice Cream Bars with Miso Caramel and Chocolate – Ice Cream Sunday

July 24, 2016 By Anya 14 Comments

I’m so excited for today’s ice cream flavor, I could hardly wait until Sunday to share it. These delicious ice cream bars are centered around two of my most used and loved ingredients – sesame tahini and miso paste. I find myself reaching for one or the other almost daily, and adding them to everything from dressings and sauces, to smoothies, soups, desserts and more. Both miso and tahini are perfect for adding complexity to so many dishes, savory and sweet alike, and are both quite nourishing. These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor.
I find the tahini ice cream base to be evocative of halva, and therefore completely irresistible. Miso caramel is a recent discovery I’m very happy with. With its saltiness and creaminess, miso works perfectly for creating a healthy caramel, that I can imagine being useful in many vegan desserts. Once all the components are joined together, these ice cream bars have it all – smooth and creamy texture, combined with sweet and savory notes, just the right hint of salt from miso, and depth and decadence from chocolate.
Read on for some weekend links and enjoy your Sunday :)

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Vegan Cobb Salad with Watermelon Bacon

July 20, 2016 By Anya 14 Comments

This post was created in partnership with Kuisiware.

I’m sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance and at their most flavorful right now, and if I don’t take full advantage of them, I feel as though I’m missing out. So this summer, our goal is to expand the salad section of our recipe index with all kinds of twists on the classics and more. This week, the idea was to come up with the most vibrant vegan version of Cobb Salad, and putting it together was a true pleasure.

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