Vegan Rhubarb Panna Cotta I made this vegan rhubarb panna cotta on a whim and was so pleasantly surprised with how it turned out, plus how easy it was to make. I had an idea of using silken tofu as the base of the panna cotta, since it has that velvety, pudding-like texture that reminds me of the original. | | Caramelized Onion Potato Salad Here's another fun, plant-based potato salad idea for all your spring-summer picnics, potlucks, and BBQs! The addition of caramelized onions makes any savory dish taste richer, more complex, and overall just better, and potato salad is no exception. The potatoes are dressed in a simple, lemon vinaigrette, which is my go-to for pretty much any salad – green salad, grain salad, pasta salad, etc. | | Carrot and Lentil Salad If you're like me and crave more raw, juicy vegetables and fruit as the warm weather settles in, you might enjoy this sunny salad. It's heavily inspired by French carrot salad, just with more stuff added in, and also reminds me of a grated carrot dish from childhood. It's also as simple as can be. The dressing is a basic, lemony vinaigrette, which gets mixed with raw grated carrots, cooked lentils, and parsley.
You can watch a step-by-step video of me making the salad on instagram, here. Hope you'll get around to trying the salad! | | Spring Onion Socca I made this spring onion socca/farinata for dinner on Instagram stories recently, and got some requests for a written recipe, so here it is! Socca (also known as farinata or torta di ceci) is essentially a savory chickpea pancake, which originated in Liguria and spread to some neighboring regions as well. It's a very simple recipe, consisting of chickpea flour, water, and olive oil, but the result is so much greater than the sum of its parts. | | Spring Cooking Vlog This new video is a spring cooking vlog, where I cook through all the beautiful spring produce that I got at the farmers market. I make (vegan) rhubarb panna cotta, socca/farinata, beet caviar, summer rolls, and chickpea salad. | | A Weekend of Cozy Cooking I also have a new video out, where I take you along with me on a weekend of cozy (plant-based) cooking, where I make tofu feta, a raspberry tahini skillet cookie, creamy oatmeal, mushroom bowls, and apple sauce. | | The Golubka Kitchen Cooking Circle
The Cooking Circle is my membership space, where I release new cooking videos, recipes, and a newsletter every month, all with a focus on teaching about intuitive and seasonal cooking.
By becoming a subscriber, you'll have access to the following:
⁕ 3x + new recipes / month
These recipes will always be plant-based, centered around whole food ingredients, and speaking to seasonal cravings. Each recipe will have intuitive cooking takeaways, or notes pointing out teachable moments within the recipes, and how you can apply them when cooking other dishes in the future.
⁕ 1x intuitive home cooking video class / month, with demos of more, staple recipes, and Q&A's
In these classes, you will learn the philosophy, techniques, and ideas behind intuitive cooking, a kind of roadmap to nourishing yourself daily and simply. These skills will help you master cooking well without depending fully on recipes, have more fun and be more efficient in the kitchen, cook with the seasons, and satisfy your and your close ones' cravings with home cooking. Many of these classes will provide additional, staple recipes to further illustrate the lessons. I'll also be answering any of your questions at the end of each class.
⁕ a monthly seasonal newsletter
These newsletters will be full of the season's musings, pleasures, playlists, and favorite things.
⁕ 20% off ebooks and any other future offerings
In gratitude for your support :) | | | |
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