Featured

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.
Continue reading
Featured

Olive Oil Loaf with Hibiscus Beet Icing

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.

Continue reading
Featured

Chewy Chocolate Chip Cookies (gluten-free, dairy-free, grain-free, and naturally sweetened)

Anyone who has ever been on a rollercoaster with me will tell you that I’ll scream until I’m blue in the face. But, what they don’t know is that the uphill section is often the scariest part for me. Going up in a rollercoaster, I hold my breath, clench my jaw, and repeat over and over again, “oh no oh no oh no!” That’s when my muscles are the tensest and I feel my heart beat the fastest. After so much buildup, screaming on the downhill is a fun, cathartic release.

What if rollercoasters were all downhill with none of the uphill? Would we react the same way? Sometimes anticipation is necessary to building excitement. Waiting for these cookies to bake and smelling their heavenly aroma makes that first bite—of warm chocolate mixed with crunchy nuts and chewy oats—even better.
 

Ever since going gluten free, I’ve been craving a cookie with a cookie-like texture. Many GF cookies are crumbly or overly soft, but these (in my opinion) are perfect. Plus, they have lots of good things in them. Coconut flour is full of fiber and almond meal is packed with protein.

Continue reading
Featured

Chocolate Chip Cookie Dough Bites

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
Continue reading

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.

Continue reading

Sweet Potato Gnocchi With Walnut Pesto & Sage

Don’t be scared off by home-made gnocchi, they are easier than you may think and the process is one worth learning. I feel it is a right of passage everyone should take. To make your own pasta, knowing it has been made with real, whole foods is not only satisfying but the knowledge that you can make delicious easy gluten-free pasta using nutrient dense ingredients is pretty special too!

The dough or uncooked gnocchi can be frozen for easy suppers when you don’t have time. If you don’t have a gnocchi rolling board you can use the end of a fork to give the gnocchi a quick curl to create the same characteristic effect.  

The best walnut pesto I ever had the pleasure of making was in Italy when the fresh mid-autumn walnuts were in season. Over time, walnuts become bitter so it is best to source freshly shelled walnuts when possible. It will make all the difference to this pesto.

Continue reading

Rainy Day Soup

Last night I dreamed I was applying to universities and had been rejected from every single one. However, hidden underneath the pile of rejection letters, I found a small envelope offering me a free ride to a school in the Caribbean, even though I hadn’t even applied. In my dream, when I went to visit the tropical island that was home to the university, I inhaled the scent of plumeria and heard the gentle sea breeze rustling the palm fronds, and I realized that sometimes what we least expect far surpasses what we plan for.

Continue reading

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.

Continue reading

Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway

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.

Continue reading

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.
Continue reading

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 :)

Continue reading

End of Summer Raw Heirloom Pasta Sauce

This sauce is the epitome of late summer. Before we head into fall—the season of apples and pumpkins—grab onto those last few tastes of summer with this fresh and vibrant sauce. It’s best made with summer heirloom tomatoes (the more colorful the better!); however, you can also use “regular” tomatoes.

Continue reading

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.


Continue reading

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.

Continue reading

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.

Continue reading

Roasted Red Pepper Dip

Are you riding the Transition Train? If so, welcome aboard! It seems as though nearly everyone I know is moving, ending a relationship, leaving a job, or embarking on a new venture. Change can be scary, overwhelming, frustrating, exhausting, and even paralyzing. But, it can also be exciting, reinvigorating, and inspiring.

Continue reading

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.


Continue reading

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.

Continue reading

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

Continue reading

Plant-Based Summer Meal Plan, Part 1

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.


Continue reading

Free Virtual Event - Wed. Nov 29

Sale on Practices

30 Simple Ways to Create Balance and Connection

Join Soulspring for conscious insights...

...on all things life, wellness, love, transformation and spirituality...

 PLUS! Get your FREE Guide: 12 Mindfulness Practices to a Peaceful Mind

Gifts that inspire love and a deep connection