Anya Kassoff is the author of The Vibrant Table - Recipes from My Always Vegetarian, Mostly Vegan and Sometimes Raw Kitchen. She was born in Russia and grew up in a family of passionate home cooks. While following several career paths, one passion remained steady: she ended every day in the kitchen, perfecting her cooking intuition and gaining strong interest in whole foods-focused recipes. In 2010, Anya started sharing her healthy culinary discoveries on her blog, Golubka Kitchen, which has since gained a worldwide following. Her recipes have appeared on Oprah.com and Guardian.com. Golubka has been a finalist for Saveur magazine's Best Food Blog awards twice and was cited by Bon Appetit magazine as one of the best vegan and gluten-free blogs. 


Anya now lives in Florida with her husband and younger daughter. She works in collaboration with her older daughter, Masha Davydova, who photographs all of her recipes.
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Roasted Potato and Split Pea Salad with Miso Vinaigrette

Roasted Potato and Split Pea Salad with Miso Vinaigrette
I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch.
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Olive Oil Loaf with Hibiscus Beet Icing

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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 wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :)


I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf.

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Chocolate Chip Cookie Dough Bites

This post was created in Partnership with Nuts.com
Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ barsmatcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are also: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough!


This post was created in Partnership with Nuts.com
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No-Recipe Cozy Vegan Latte

No-Recipe Cozy Vegan Latte

This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better.


I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty.

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Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans

Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans

Hot soup has always been my ultimate comfort food, and I know I will be needing lots of it in the months to come. Vietnamese pho is king when it comes to soups that warm you from the core, and I’ve been experimenting with vegetarian pho recipes during the past couple of weeks.The main component of any pho, but especially vegetarian pho, is the broth. This pho broth is first and foremost based on toasted spices – star anise, cinnamon, coriander, cardamom, peppercorn, and clove – each bringing its individual character to the flavor profile. I’m not normally the biggest fan of cinnamon in savory dishes, but in this broth it balances with tamari, brown rice vinegar and chili to create a fragrant and deeply nourishing broth.

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Self-Care Interview Series: Amy Chaplin

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Amy Chaplin is an author and chef, whose approach to whole foods and cooking is endlessly inspiring. Her cookbook is nothing short of a kitchen bible to us. We had the pleasure of meeting up with Amy in NYC a few years ago and had the best time chatting about our favorite subjects like sprouted flours, cookbook publishing, and acupuncture. Needless to say, we were excited to get a peak at her self-care routine.


In this interview, Amy tells us about the valuable self-care tips she learned from her mother, her favorite meals made with pantry staples, the skincare brand she’s been using since she was a teenager, her approach to exercise, stress, and so much more.

 

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Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway

This post was created in partnership with Raw Rutes, fermenting crock giveaway below.

I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly seasonal, so if you didn’t take care to preserve some tomatoes or cucumbers for the winter, you wouldn’t be able to taste any until the next summer. My mom made sure to stock our cool basement with jars of pickles, tomatoes, and fruit preserves every summer, as did pretty much every woman around. Other common fermentation projects included kombucha (or the ‘tea mushroom’ as we call it) way before it was cool, kefir, and of course sauerkraut.

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Cauliflower ‘Pesto’ Pasta

Cauliflower ‘Pesto’ Pasta
I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper.

I can always count on pasta to get Paloma (9) eating dinner without too many negotiations, and I generally try to hide/pack as many vegetables as possible between the noodles. She would definitely be much happier eating plain pasta with a few grates of sheep’s milk cheese on top, but she’ll also tolerate most veggies when they’re interwoven with any pasta-like food. This one is made wholesome with a special, cauliflower ‘pesto’ with pistachios, herbs and golden raisins.
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Roasted Eggplant Wedges with Herbed Pistachio Millet

Roasted Eggplant Wedges with Herbed Pistachio Millet
I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season.

This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :)

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Red Cabbage and Sweet Potato Smoothie

Red Cabbage and Sweet Potato Smoothie
Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-cold smoothie bowl no longer seems like a very appropriate breakfast option. I continue making them into October anyway :)


For years, I’ve had the same smoothie formula that consisted of frozen banana, frozen berries, as well as any greens and super-powders I had on hand. This past year though, I decided to start packing more stuff into my smoothies, specifically more veggies. If you have a blender, especially a high-speed one like a Vitamix, it’s so easy to ‘hide’ all kinds of things in your smoothies. I’ve been favoring steamed and frozen cauliflower, sweet potato, and zucchini in place of frozen banana. I’ve also been adding things like raw beets, red cabbage, and even mung bean sprouts into the blender. At first, eating a barely sweet smoothie was strange, but now I can honestly say that I’ve grown to appreciate and love having a less sugary breakfast. I realized that it’s more important to me to have a smoothie, any smoothie than to have a sweet, dessert-like one in the morning.


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Peach and Beet Watercress Salad with a Multi-Seed Dukkah

Peach and Beet Watercress Salad with a Multi-Seed Dukkah
I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes.

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Avocado Soft Serve

Avocado Soft Serve

I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening more often than not is that they all get ripe at the same time, and I can’t use them up fast enough. My solution is to mash up the avocados with some lime juice, then freeze the mash in ice cube trays to use in smoothies, quick avocado pudding and this soft serve, which we are completely obsessed with.

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Watermelon Panzanella

Watermelon Panzanella
Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert.


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Superfood Tie Dye Pops

Superfood Tie Dye Pops
Paloma’s been taking an active interest in cooking and working on fun food projects with me in the kitchen. This newfound fascination may have something to do with the fact that she’s on summer break and cannot stand being at home with nothing to do for more than a few hours at a time. Instead, she’ll wake up with wild ideas about what she’d like to cook that day. I try to carve out time for those little projects whenever possible, since I obviously support this type of hobby :) In all seriousness though, cooking with kids creates such a great awareness about the importance and power of ingredients, and teaches them all about our connection to food and nourishment. So we’ll cook colorful things like berry-filled ravioli with a green, spirulina-dyed dough and our raw chocolate with a ton of different flavorings, and the kid’s always happy to partake in the fruits of her labor.

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Plant-Based Summer Meal Plan, Part 2

Plant-Based Summer Meal Plan, Part 2
Cauliflower Chickpea Fajitas - Golubka Kitchen





Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1.If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :)

Menu

(see Part 1 for breakfast and lunch recipes)

BreakfastAlmond Pulp Lime Ginger GranolaOvernight Berry Chia Oats

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Plant-Based Summer Meal Plan, Part 1

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A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner.


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Hibiscus Orange Blossom Turkish Delight

Hibiscus Orange Blossom Turkish Delight
Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box.


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Creamy, Garlicky Fettuccine with Roasted Green Vegetables

Creamy, Garlicky Fettuccine with Roasted Green Vegetables


Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week. I love how roasting transforms both of those vegetables from something quite boring to savory and special. The very next day, they made it into this very easy, creamy green pasta that I spontaneously threw together. It exceeded my expectations and got my eight year old devouring both green beans and broccoli, which is a huge triumph in my book. She was even impressed enough to suggest that I share the recipe on the blog, so here I am :)Paloma is a pretty good eater as far as kids her age go. She eats most leafy salads, loves to munch on raw carrots and apples, and could easily devour a certain teff polenta of mine for breakfast, lunch and dinner. When it comes to things like broccoli and green beans (and mushrooms!) though, she is your typical, picky eight year old. If anything of the sort makes it onto her plate, she begins the meal with diplomatic negotiations about how she will eat this, but not that, and what sort of dessert she will be getting as a reward. We do have a rule that she has to try everything before refusing it, which is what got her with this pasta.In this recipe, the noodles are cooked in a creamy mixture of coconut milk and veggie broth, and jazzed up with some garlic and miso, while the caramelized, roasted vegetables get mixed in and slathered in all that creamy goodness as well. This preparation makes the otherwise tame green veggies into something irresistible, as proven by my kid’s enthusiasm. It’s also just a really great, easily customizable weeknight recipe. The roasted green beans and broccoli can be replaced by any other roasted vegetables, and you can play around with the addition of other types of greens, herbs and spices. I hope you’ll give this one a try :)Click HERE for CREAMY, GARLICKY FETTUCCINE WITH ROASTED VEGETABLES RECIPE
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Glazed Tofu with Limey Cucumber Noodles and Mango

Glazed Tofu with Limey Cucumber Noodles and Mango
We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. 

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Summery White Bean ‘Tuna’ Sandwich

Summery White Bean ‘Tuna’ Sandwich
Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack.


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