This is my first holiday season as a vegan healthy eater and I have to admit that my family is in shock. Especially my mom. She’s been calling almost every day to ask what to prepare for the family dinner and when I say just veggies and fruits she seems ready to cry…
Don’t get me wrong, my mom is the master chef of the family, her meals are always so stunning that my brother spent a couple of years convincing her to open an restaurant. But they are not healthy at all and absolutely no vegan like. The negotiations continued a whole week and although I can think up of a lot of her specialty meals made the vegan way with a little adaptation, the idea of changing her dishes is not something she is very fond of. I believe no one will be.
In the end we made an agreement – I will spend Christmas day with her and prepare the meals we all will eat. The salad I chose to make is a mix of an appetizer and a salad, which goes great with a glass of red wine. Really does tastes amazing. Especially the base, a must have for your holiday dinner parties. You can actually use the base and cover it with any salad you want, in my case a green one with some added Christmas spirit by the red grapefruit. Enjoy!
This is my first holiday eating “G” and I was wondering, how do you handle your relatives and family dinners. Do you make your own foods or do eat whatever the rest of the family is having? Continue Reading / Additional Photos / Videos
Oh Thanksgiving, how it snuck up on us this year. It seems as if just yesterday it was summer, and now there is a chill in the crisp blue air and we are entering the season of winter holidays. Our favourite. Family, friends, cooking, sharing, and being grateful for it all are all the things that I adore the most. Which is precisely why I love Thanksgiving.
I realize that the holiday is about abundance and tradition. This colourful dinner is about a new, albeit delicious, abundance. The kind that will satisfy your belly, nourish your body, but won’t leave you reaching for the antacid drawer. As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives. That is our own little tradition.
As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives.
Begin with turkey-shaped tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Then, try a parsnip pasta – a winter root vegetable marinated in wine, and mixed with a creamy sauce of macadamia, sage and thyme.
Continue with vegetable skewers – any vegetables of your choice marinated in an aromatic mixture of oils, herbs, and spices. And what is Thanksgiving without a good cranberry sauce? Ours contains Irish moss, so that it can be presented on a plate in perfect little scoops. Just like ice cream. And for dessert – pumpkin pie. A pumpkin spice crust filled with a coconut and carrot custard.
Have a happy Thanksgiving! Eat well and rest well.
I embrace the change of the seasons, no matter how subtle it may be in my current climate (Florida). Yes, it’s still in the 80′s here, brightly sunny and gorgeous.
Autumn is my favorite time of year, when I can turn off my air conditioner and open the windows, welcoming in a light fresh, breeze. I grew up in New England, so no matter what I am experiencing for weather, autumn is a time for apples, apples and more apples. The problem is, I despise the organic apple varieties that are readily available to me. I guess I’m an apple snob. I don’t like the huge, overly sweet, super hard apples like Gala and Fuji that I can always find. I’m a McIntosh girl, loving that they are slightly tart, and easier to bite & chew. Of course, they’re ridiculously hard to find organically, especially in Florida! Even when the fall apples, in their little white tote bags, arrive on the shelves, I never expect to find anything organic, because I’ve never seen them. So this year, I did a double take when I saw organic McIntosh apples at my local Whole Foods. I filled a bag to the top wondering if I would ever see them again! With these McIntosh apples back in my life, I’m so enjoying an apple a day…and making sure I have enough left over to create!
I’m a McIntosh girl, loving that they are slightly tart, and easier to bite & chew.
As the holidays draw near, I’m always thinking of sweets I can share with friends and family. Though I’m normally a rich, creamy, chocolaty dessert lover, this cranberry apple pie blew me away. Tart cranberries and my favorite McIntosh apples are spiced and sweetened, sitting atop a ginger cookie crust. Top it off with a sweet and spicy cinnamon swirl ice cream and you have entered autumn dessert heaven.
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / Additional Photos / Videos
This is V here: It’s Monday and starting today and ending today we will post a new salad every Monday. And now on to Alice’s recipe:
Fast, super-easy, hearty and full of flavors, this is the perfect salad for the late-summer, early-fall season. Refreshing and satisfying, colorful and elegant, this fruit and vegetable salad works amazingly well as a light lunch but you can certainly serve it at a dinner party, just make sure you prepare it right before serving time as the vegetables -and fruits- can get too soggy. The main components of this dish are typical summer fruits -such as fresh white peaches, figs and raspberries- that are usually eaten on their own or in a fruit salad. Here, I combine them with green beans, rocket and fresh herbs -thyme and chives- and the result is a tasty, sweet and sour salad which is a great feast of tastes and textures, beautiful to look at but also good for your health.
Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much loved dish. Here is a quick and simple way to prepare an elegant and challenging dessert.
The “truffles” are filled with a light chocolate mousse and coated with cacao nibs and ground pistachios. The silky flavours of avocado and chocolate are complemented by the textural, crunchy coat.
Late summer and early fall in the produce isle means grapes, all kinds of them. We’ve been thoroughly enjoying grapes for about two months now, making Muscadine grape juice almost daily and obsessing over a heavenly fig, grape, and cinnamon shake (let us know if you’d like the recipe).
Concord grapes are a special treat. They contain seeds, which nowadays seems rare and exciting. Most grapes sold in the States are seedless – a true shame considering the myriad health benefits of grape seeds. The Concord grape sorbet, besides completing the dish with beautiful jewel tones, adds a nice amount of sweetness to the mild tastes of the truffle and bitter notes of the cacao nibs. The sorbet tastes a bit like grape jelly and serves as an exciting companion that pleases both eyes and palate.
If you would ask me, what my favourite food is at this particular moment, my answer would most definitely be figs. Despite being able to enjoy dry figs all year around, there is nothing like enjoying fresh ones, which nature produces at the end of a summer. They are magnificent produce due to their sweet taste with a soft pulp and fine peel. Crunchy seeds just melts in your mouth and are perfect completion of a texture. To choose the figs with high amount of antioxidants, pick the ripe figs with a nice, fresh aroma.
They totally remind me of my childhood, as back in the days my father would go and pick the freshest figs from the farmers market and I would fight with my brother who would get them first. If my mother got a hold of them, before me and my brother ate them all, she would prepare a delicious almond and fig pie. This time it was my turn, so I prepared one my way and brought her my version of traditional almond and fig pie, which we both enjoyed dearly.
Life is full of un-expected surprises. Some are good, some seem like they maybe bad and then there are those moments or events which just change everything. Well, that last one seems to keep happening to me again and again lately. First I found new dog love, when I rescued Basil my wonder boy from the Long Beach Harbor Shelter. Then without even knowing I was open to a relationship, someone new enters my life and shows me what true happiness looks like. And now, being inspired by her love for making recipes and some encouragement, I too caught the recipe making bug. I know, shocking, right. I bet everyone out there thought I was already making recipes a long long time ago, since I am the guy who runs greenchefs, right? Well, it is sad to say, I somehow thought it was beyond me. I admired all the GreenChefs and loved having them in the studio and I loved eating their creations, but I really never thought I would be any good at it. That is crazy thinking! The whole point of GreenChefs is to inspire everyone to get their asses into the kitchen to make good for you, amazing tasting dishes! Now I am proof that really anyone, I mean anyone can make these recipes and they will blow you away.
Now this week I have been left alone to fend for myself and I am happy to report, I am now on my 4th recipe, if you count this Cashew Cheese, and the Kale Chips with the Cashew Cheese on them as separate recipes. Yes, four down and 1000′s to go. I am now addicted and very very full. I may go from Mighty to Plumpy at this rate. Wow, especially with this cheese recipe. Oh man, I am in love. I have been a vegan for a long long time and cheese of any kind hasn’t really been on the menu, so this has been a treat. I discovered this Spicy Cashew Cheese recipe when my friend Juli Novonty sent me a care package of her Kookie Karma Kookies and some of her new products which included a bag of Spicy Cheese Kale Chips.. mmmm so good. When I decided to make a cheese sauce for a pasta dinner, I reached out to Juli and she hooked me up with the complete recipe, which I promptly posted for you guys on GreenChefs a few days ago.
Why am I posting about the Cashew Cheese again, just a few days later? Well, while I was elbow deep in making this Cheese in my Blendtec’s I started feeling my inner amateur GreenChef coming out and I decided to alter the recipe just a bit to bring out some additional flavors and to kick the spice level to something a Texan would think is hot. Well, not HOT but mmm spicy. My big additions are the garlic, dried chili flakes, and the fresh red chili peppers. And I used some of the water from the nut soaking to smooth the cheese out into more of a sauce I think. I have never seen Juli make this, so she may add some water too. Anyways.. WOW, I love it. I can’t stop eating it, which is a good thing, since I made a double batch. I made the pasta and I did Kale Chips, which I will post next week. And yes I ate them all (3 large heads of Kale). So good. Okay if you love rich, spicy, creamy, so good it will make your toes curl, this is a recipe for you and I know what I am talking about, remember, I have tried all the dishes by the visiting GreenChefs and this gives all those recipes a run for their money. If I can say so myself. Enjoy!
I’ve been busy lately eating kale chips. I’m so in love with dehydrated kale these days. Don’t get me wrong, I LOVE just plain old raw kale marinated in olive oil, lemon juice and sea salt. But, dehydrated kale chips are great for crunch and of course a quick salt fix.
Nutritional Yeast is another one of my favorite things when it comes to making raw cheese-like comfort foods. In the world of raw foods nutritional yeast is added to dishes in order to give them a rich “cheesy” flavor. To do this I usually mix lemon, sea salt and nutritional yeast (water if making a cheese sauce). Normally I will also add a red bell pepper and cashews. Then this mixture goes into a Vitamix or a Cuisinart until smooth.
Nutritional Yeast can also be added to a “cracker” recipe in order to give it a cheesy flavor as well.
Nutritional Yeast is not to be confused with Brewer’s Yeast. Both are great sources of B12 (important for Vegans) but Brewer’s Yeast doesn’t give the cheesy flavor that Nutritional Yeast does.
So be sure not to confuse the two.
Another trick to making raw comfort foods is adding heat like jalapenos and/or ginger and/or garlic. This can give off the illusion that the dish is actually cooked or “hot”. It’s a great option when making soups and pates. Or when it’s cold outside. You can actually work up a sweat from combining all of the above spicy items.
Cantaloupe, cucumber and red peppers all signal the warmest summer weather. I love to eat them as much as possible during their season and this recipe gives a refreshing and unusual way to enjoy all those amazing seasonal fruits and vegetables. I instantly fell in love with this soup when I first made it three years ago, and have been making it regularly during cantaloupe season ever since. Cantaloupe is a very healthy fruit, rich in beta-carotene which turns into anti-ageing and anti-viral Vitamin A once digested. Cucumber is an excellent source of Vitamin C and contains minerals which help the body to rehydrate. Red pepper too is very high in Vitamin C, and packed with bioflavonoids and lycopene. The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal. I suggest serving it in chilled bowls. The red pepper cubes add a crunchy, contrasting texture.
Parfait is a wonderful thing. It allows those of us who find boredom in single-flavour desserts to enjoy many tastes and textures elegantly layered in one tall glass. This one was inspired by Japanese parfaits, in which the most peculiar colours and foods are combined to make insane edible creations.
Avocado ice cream is among our favourite culinary discoveries of this summer. It seems as though avocado was created for ice cream making, with its smooth and creamy texture.
We wanted this parfait to tell a visual story and paint a delicious landscape. The layers of green ice cream, buckwheat crunchies, fresh cherries, and blueberry and vanilla creams are meant to resemble topography. Mountains and valleys, trees and flowers, and finally, at the very top – snowy peaks.
Just like all desserts on Golubka, this parfait is nourishing and full of ingredients that do nice things for your body. Go ahead, try it for breakfast.
Lately, I’ve had quite a few flops in the kitchen. Which is why, I was super stoked when I came up with this dish and it actually tasted as good as I hoped.
Since I have issues with purchasing more corn than I (or a family of 5) needs, I wanted to find a way, other than corn relish, to make good use of it. For some reason, corn cakes immediately popped into my head and I decided to roll with it. I had most of the ingredients on hand, so to the kitchen I went…
I was in love with all the colors in the corn cakes… Isn’t raw food pretty!? Enjoy!