I’ve been a pretty serious fan of the Golubka blog for a while. Their 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. Their style of cuisine spoke to me with its naturally healthy virtues and they managed to make it look so ethereally beautiful as well.
So when they sent me their book and I saw that it was a fully realized, but also expanded-upon, version of the creative work that they share on the 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.
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 the 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). I use a julienne peeler for this, but a spiralizer would be awesome too for making the delicious vegetable “spaghetti.” 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. You can get a copy here, and I really think you should.
Hope you’re enjoying that sunshine, and maybe a few magical summer storms too :)
Zucchini Spaghetti with Pumpkin Seed Pesto & Peaches
- 1 cup pumpkin seeds, toasted
- 1 cup packed fresh basil leaves
- 3 tbsp extra virgin olive oil
- splash of water
- 1 tablespoon lemon juice
- 1 clove garlic, peeled & crushed
- sea salt and ground black pepper, to taste
Zucchini Spaghetti & Assembly
- 4-5 medium zucchini
- 2 peaches
- handful of chopped basil
- From The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan & Sometimes Raw Kitchen
- 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.
- 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.
- 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.