The Vibrant Table is the first cook book for Anya Kassoff and her photographer daughter, Masha. Working from their Golubka Kitchen , Anna created 100 recipes over the course of 4 years of blogging and experimentation. This book is both full of mouth watering recipes as well as a work of art. The photos are to die for!
The Vibrant Table is filled with inspired and inventive vegetarian and vegan recipes to please every palette. The ingredients are healthy whole foods that are combined so creatively and then photographed with such flare, that you can’t help but want to try them out right away. A great read as well, including useful tips on on sprouting, grinding your own flours, making nut milks, and cooking with children.
So far, we have tried out a few recipes that you should definitely check out.
Roasted Kala Chana Hummus, pg 101…out of this world east Indian inspired recipe. Delicious as a dip or spread.
Cacao Buckwheat Granola, pg 55…a fresh take on traditional granola with a lighter texture and pleasing crunch. Great to add to a bowl of fruit or a topping for yogurt or cereal.
Pumpkin Seed Falafal with Grilled Peach Salsa, Pg 167… baked falafal never tasted so delicious and light. Served with savory tahini sauce on a lettuce leaf or in warm pitas.
Black Lentil and Butternut Squash Chili, pg 117… a warm and soothing fall chili. I like to serve with wholegrain naan bread.
Matcha Kiwi Smoothie, pg 71… spring fresh, energizing smoothie loaded with antioxidants, vitamins/minerals and fiber. You can take on the world after one of these!
Cacao Nib Cookies with dried Currants, pg 260… a gluten free, low in sugar treat made with an almond quinoa and coconut flour base. Not a very sweet cookie which can be altered by reducing the amount of cacao nibs and adding a little more coconut sugar. I like it with espresso or rooibos tea as a mid afternoon pick me up. The cookie is crispy on the outside and soft on the inside.
Fingerling Potato and Rosemary Flatbread Pizza, pg 135.. perfect appetizer or as an entry for lunch or dinner. Colourful and bright with the amazing flavours of potato and rosemary together.
Pink Lemon Coconut Bonbons, pg 308… these fun treats reminded me of an old fashioned styled candy from another time. Pretty to look at and serve to young ones and beyond. Made with macadamia nuts, lemon zest, lemon and rolled in coconut. Can be frozen and enjoyed right after removing from the freezer.
The cook book is available on Amazon by clicking the link below:
These are just a few of the delectable recipes found in The Vibrant Table. I hope that Anya is working away experimenting for another addition some time. In the mean time, we are working our way through and enjoying every moment.