Press

 
 
 

 

"In her latest book, Simply Vibrant, cookbook author Anya Kassoff shares a rich, filling enchilada recipe that showcases cold-weather vegetables. Loaded with roasted sweet potatoes and robust collard greens, Kassoff has created a dish that’s both comforting and balanced. Like all enchiladas, it takes a bit of time to make the components, but the dish will keep in the fridge for up to five days, so it’s an ideal make-ahead meal to then enjoy throughout the week."

 

"Vegan, vegetarian and gluten-free tomes make up the bulk of cookbooks that arrive at the Star nowadays. While more options are always great for home cooks, I find many of the authors have restricted themselves to MacGyver-ing comfort food dishes by subbing out essential flavours and textures. The result is often a flavourless and overly complicated version of the original. So what made me want to cook from Simply Vibrant, the second vegetarian cookbook from mother-daughter lifestyle bloggers Anya Kassoff and Masha Davydova of Golubka Kitchen, is its more relaxed approach to plant-based cooking.

 

 

"There isn't much a sweet potato can't do. Thanks to this recipe from new cookbook Simply Vibrant, that includes acting as a vehicle for plenty of dark chocolate. But that doesn't mean you'll mistake these for dinner—the mother-daughter team behind popular blog Golubka Kitchen makes sure these brownies are all dessert, with a nutty vibe from ground hazelnuts, plus almond flour and butter."

 

"I love this Simply Vibrant cookbook. It's vegetarian and plant-based. It's colorful, with a whole variety of meals. You can start off with Superfood Summer Porridge... During the winter, colorful Winter Bowl, Oven-Baked Latkes, you're not standing over your stove making these. And to finish, Sweet Potato Chocolate Brownies. There's something for all meals, they are inventive, they are inspiring, and seasonal."

- Janet Joy Wilson

 

 

"Bringing the heat to your vegetarian dining game for the next few iced over months is as easy as picking up a copy of Anya Kassoff's Simply Vibrant. The bright, plant-based cookbook is overflowing with warm and imaginative seasonal recipe magic — from savory sweet potato dumplings to hearty black bean hummus burritos."

 

 

"Anya Kassoff is the co-founder (along with her daughter, Masha Davydova) of one of the most gorgeous plant-based blogs around, Golubka Kitchen.  Her recipes are genius, creative twists on plant-based staples, and her new book, Simply Vibrant, is no exception.  Here, she reinvents mayonnaise, making the classic sandwich spread out of apples (!!!) and probiotic-packed miso."

 

Blog Love

 

 

"I had seen an earlier galley of Simply Vibrant, but I didn’t know how much I needed this dose of inspiration until the physical book showed up at my door. We’re in that deep, lingering last stretch of Winter, and I’m admittedly slipping into a staid routine with all of our meals. Anya’s style speaks to exactly what we’re all craving I think: seasonal shifts on international flavours, streamlined and intuitive cooking methods, and a nourishing plant-powered undercurrent that is present but not in-your-face."

 

 

"When I was reading the cookbook in preparation for this post, I immediately centered in to this beautiful pasta recipe. First of all, I love pasta in all forms, so it was a no-brainer. But what really intrigued me was the sauce for this recipe. At first, I squinted at the ingredients to make sure they were right. Mustard? Smoked paprika? Sriracha?! I thought there was no way these flavors could work together. But when I actually made the sauce, I was beguiled by the beautifully smoky, savory, umami-rich flavor. I think you’ll absolutely love this recipe!

 

 

The Blue Bride

 

"Simply Vibrant is not divided into chapters by seasons or time of the day, but into type of recipe: morning porridges and pancakes, wrap and rolls, fritters and veggie burgers, and so on. This makes so easy for the readers to find exactly what they’re craving for. The use of spices, vegetable, and grains is often surprising – as in the coriander millet porridge at page 33, the broccoli stem riceless risotto at page 155, or the upside-down plum cafe with autumn herbs at page 278, that I really hope to try as soon as possible.

 

 

"Anya’s new cookbook is exactly as described, simply vibrant. She makes you feel confident that no matter what amount of fruits and veggies you have on hand, you can make a beautiful and satisfying meal. She encourages cooking with the seasons, and then shows you how. Each recipe is beautifully photographed by her daughter Masha, with pops of color from the produce highlighted in different parts of the seasons."