Oh man, I can’t believe that I forgot to share this recipe with everyone! I know quite a few of my readers got really excited when I posted a preview on my instagram (@veganyackattack), but now, it is finally here. I made these Golabki for a guest post at Vegan Miam, run by the wonderful Rika! This also works perfectly with Month of Grains theme, because I used some oats in this recipe. See! There are other ways to use oats, rather than oatmeal. But, you really wouldn’t be able to tell anything different from that judging by how many oatmeal recipes that I have on here.
Let me tell you a little more about Rika so that you can check out her blog and possibly envy her as much as I do. She has been running Vegan Miam for over a year, and uses it to document her travels throughout the world and the vegan food that she finds. Her photography is beautiful, and when she goes on long trips, she gets awesome guest bloggers to offer up some unique posts. So make sure that after you make the Golabki recipe, you check out the rest of her site and what she has to offer!
I’ll leave you with a description of the dish that I made for her blog:
I was inspired by Rika’s travels on Vegan Miam to recreate a dish that could transport you right into the heart of Eastern Europe, as this dish has similar variations through Ukraine and other countries. What is this delectable and comforting dish that I speak of? Golabkis! Or Golumpkis, or phonetically spelt, Gwumpkis. Traditionally, this dish is made up of boiled cabbage, ground beef filling and tomato sauce; but, of course, I took the flavors and the compassion up a few notches by using a plant-based filling. With different notes from the crunchy pecans, the soft lentils and the sweet sun-dried tomato slices, plus a little kick from crushed red pepper, no one will be missing the ground beef filling of old.
Now here is the link to the recipe!
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To someone who has never tried making or eating savory oats, they might sound a little strange. Usually, when we think of oatmeal or porridge, we see sweet fruits and spices folded into the creamy grains. But, believe you me, savory oats hit a spot of filling satisfaction that sometimes the sweeter can’t really give. I love to incorporate veggies into mine to bring it full circle, and almost all of the time I use nutritional yeast to give it a slightly cheesy flavor (and a lot of B vitamins).
I find that this meal is great for lunch because it is the great medium between breakfast and dinner, and that’s what the personality of the dish seems like to me. It lends itself to Italian recipes in terms of flavor, but it pretty ambiguous in every other way. One great thing about these savory veggie oats is that they come together in minutes and couldn’t be easier to make. So, anyone from those of you who are just getting into cooking at home to the well-seasoned cook can make these with confidence.
I’m having a hard time putting my feelings into words when it comes to this month’s bloghop topic. One thing that I can say is that I absolutely love it! I’m so excited for all of the delicious recipes that will be floating around before and even after Valentine’s day, although, I don’t think that my waistline is. I already have so many ideas whirling around my head, I can’t wait to spoil you all with decadent recipes that seduce you into making them. But, don’t worry, I’ll sneak in a few healthy ones here and there so as not to be so guilt inducing.
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove.
This past week has been a full-on whirlwind of emotions for me. I’ve been excited about how things are going for this blog, and seeing that my hard work is starting to pay off in a way that it tangible; as opposed to me just being happy to do this. But, I’m having a hard time organizing the rest of my life, my total aspirations, and narrowing down a lot of options into one solid path. This, in turn, is affecting my personal life and creating a lot of stress that shouldn’t be there and that I like to keep inside my brain instead of verbally work things out. I’m continually trying to change this, and soon! Now, for more hard work in the hopes of less turbulence in the near future.
Even saying that much leaves me feeling a bit more relieved, but I guess we all have those moments, right? Right?! In between thoughts of the future and the present, I concentrate on coming up with fun recipe ideas. This waffle recipe I made on a whim, knowing that I love the combination of oranges and chocolate (as seen in my Orange thumbprint cookies and Raw Orange Chocolate Pudding), I thought this would be the perfect way to bring this pairing to a breakfast dish!
I love this recipe because it’s easy to make, and you most likely have all of the ingredients on hand! You can make this recipe gluten-free by substituting the flour for more oats, like my Carrot Waffle Recipe, just make sure that the texture to the batter is still pretty smooth.