I’ve been a pretty serious fan of the Golubka blog for a while. When Anya asked me to contribute a guest post last year while she was finishing up some work on her book, I was beyond flattered because mutual admiration is awesome, but also surprising at times. Her raw food creations always hit me with an immediate appeal to taste, and then slowly as I read, they would surprise me with their intricacy and elements of whimsy. Her style of cuisine spoke to me with its naturally healthy virtues and, along with her daughter, she managed to make it look so ethereally beautiful as well. To say that I looked up to Anya’s work when I started my blog would be an understatement.
So when she sent me her book around mid-spring, and I saw that it was a fully realized, but also expanded-upon, version of the creative work that she shares on her site, I was immediately inspired. When a book or an entity of any kind makes your mind tick with possibility–for your health, your family table and your whole life–it’s a good one. Also, there’s a lot to be said about a cookbook that can convey a sense of time and place in the world–a trait I find most appealing in any food related publication actually. Anya talks about waiting in lines for pantry staples like butter during her upbringing in Russia and how farm-to-table wasn’t so much a movement as it was the only means to survive. This perspective and resilience reverberates throughout the pages.
Almost all of the recipes are vegan and a nice selection of them are raw–all gluten free and seasonal in theme as well. When the really balmy hot days start to take over here, this is the kind of inspiration I crave most. Abundant, colourful, and satisfying for these days that we spend predominantly outdoors
I was debating between making this zucchini spaghetti dish or her berry and chocolate crisp for today. Mark really wanted the dessert, but I wanted a light summer dinner on our porch at dusk (and apparently Shanna and Tim did too!). (I’m confident that the crisp will be happening next week, what with the impending glut of berries coming on). Anyway, this will be the first of many from Anya’s table to ours. Some other bits that look so, so good: kale + mustard muffins, cacao buckwheat granola, fava bean quinoa cakes, fig bars, and spinach quinoa crepes.
Rather generously, her publisher sent me an extra copy to do a little giveaway with too!
To enter, all you have to do is leave a comment on this post telling me one of two very summery things (or both if you’re really into sharing, which is always totally, totally cool with me): 1. Something seasonal you plan to cross off your list this summer (mine: have a beach picnic, paint my porch, come up with a high-vibe campfire recipe that doesn’t involve beans or oats).
2. Your favourite summer fruit or vegetable and your go-to way to eat it (mine: tomatoes on toasted sourdough with salt, preferably on the steps of my porch as my mid-morning meal, aka second breakfast) This one’s going to be open to residents of the US and Canada only and I’ll close submissions next Monday (July 14th) at 10am EST. Good luck, lovelies! (This giveaway is now closed–thanks!) Hope you’re enjoying that sunshine, and maybe a few magical summer storms too :)
zucchini spaghetti with pumpkin seed pesto + peaches
from The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan & Sometimes Raw Kitchen
notes: I toasted the pumpkin seeds with a bit of salt before grinding them into the pesto, but if you prefer to keep this raw, just skip that step. Also, I use a julienne peeler for the zucchini, but if you have a spiralizer, you can probably get away with 3 zucchinis since it better utilizes the seedier inner part of the vegetable.
1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above)
1 cup packed fresh basil leaves
3 tbsp extra virgin olive oil
splash of water
1 tbsp lemon juice
small clove of garlic, peeled + crushed
salt + pepper
zucchini spaghetti etc. ingredients:
4-5 medium zucchini
handful of chopped basil/basil flowers
Place the toasted pumpkin seeds in the bowl of a food processor with the “S” bade in place. Pulse the seeds until they are the texture of coarse breadcrumbs. From here, add the basil, olive oil, water, lemon juice, garlic, salt, and pepper. Turn the food processor onto high until you have a smooth paste. Set the pesto aside.
With a julienne peeler, make long lengthwise strands of zucchini, avoiding peeling the centers if they’re a bit seedy. Place zucchini “spaghetti” in a large bowl and toss with a heavy pinch of salt. Let the zucchini sit for about 5 minutes so that the salt can soften the noodles ever so slightly. Pit and slice your peaches while you wait.
Toss the zucchini spaghetti with most of the pesto until strands are evenly coated. Arrange the peaches on top and tear pieces of basil to finish it off. Garnish with some extra bits of pesto if you like. Serve immediately.
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