Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

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Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

A while ago we bought two large 15 kilo crates of apples. While we obviously do eat a ton of apples, some of them we’re a bit bruised and bumped, so we needed to figure out what to do with them quickly. We decided to juice them, but I felt really bad about throwing away all the leftover pulp so this cake was born.

Since the pulp I used was pretty dry, I did add a cup of the fresh apple juice too, but it was mostly the foamy, murky leftovers no one was particularly interested in drinking. However, I think shredding about 4 large apples together with their skins would be an accurate substitute of the pulp and juice that went into this cake. But if you’re also juicing, this recipe might be a good idea to look into if you’re throwing away a ton of leftover pulp. I think it would also work for a bunch of different fruits and certain vegetables like carrots and beetroots.

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INGREDIENTS:

(Yields 1 cake / 2.44 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

2 cups apple pulp (0.27 EUR)

1 cup apple juice (0.27 EUR)

¼ cup sunflower seed oil (0.20 EUR)

2 cups all-purpose flour (0.20 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup raisins (0.67 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and lightly grease a baking pan with a bit of oil. In a bowl, whisk together eggs, vanilla, yogurt, apple pulp, apple juice and oil, until it is all well incorporated. Add in flour, ground sunflower seeds, sugar, baking powder, baking soda and salt, then stir everything together to combine. Fold in the raisins and transfer the batter to a prepared pan. Bake for 30 minutes, until crispy and golden-brown on top and a skewer inserted in the cake comes out clean (a crumb or two are also fine). Allow to cool to room temperature before removing from the pan and slicing.

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Pred neko vrijeme kupili smo dva velika sanduka od po 15 kila jabuka. I dok je očito da jedemo puno jabuka, neke od njih su bile malo nagnječene i natučene, pa smo trebali brzo odlučiti što dalje s njima. Odlučili smo se napraviti svježi sok, ali meni je bilo žao baciti svu pulpu koja mi je od toga ostala, pa je tako nastao ovaj kolač.

Pošto je preostala pulpa bila dosta suha, odlučila sam u kolač ubaciti još i šalicu svježeg soka od jabuka, ali to su uglavnom bili oni mutni pjenasti ostaci koje nitko nije bio zainteresiran popiti. Međutim, mislim da bi oko 4 veće jabuke, naribane skupa sa korom, bile dobra zamjena umjesto kombinacije pulpe i soka koju sam ja stavila u receptu. S druge strane, ako isto cijedite sokove, ovaj recept je super način da iskoristite pulpu koju inače bacate. Mislim da bi jednako dobro funkcionirao sa većinom drugog voća, kao i sa određenim povrćem kao što su mrkve ili cikla.

SASTOJCI:

(Za 1 kolač / 17,37 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

2 šalice pulpe od jabuka (2,00 kn)

1 šalica soka od jabuke (2,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

2 šalice glatkog brašna (1,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

4 žlice šećera (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica grožđica (5,00 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i lagano sa malo ulja namastite kalup za pečenje. U zdjeli razmutite jaja sa vanilijom, jogurtom, pulpom od jabuka, sokom od jabuka i uljem. Ubacite u smjesu brašno, mljeveni suncokret, šećer, prašak za pecivo, sodu bikarbonu i sol, pa sve dobro promiješajte da se sjedini. Na kraju nježno umiješajte grožđice i smjesu preselite u pripremljeni kalup. Pecite oko 30 minuta, dok kolač ne bude hrskav i zlatno-smeđi, te čačkalica ostane čista kada upiknete kolač (mrvica-dvije su isto ok). Pustite da se kolač ohladi na sobnu temperaturu prije nego ga izvadite iz kalupa i razrežete.

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Let me tell you, my existence would be meagre and incredibly sad if there weren’t any pasta in the world. Pasta is not only quick and cheap to make, it’s also the ultimate comfort food. I could sing endless praises to pasta, but we might as well just get on with the recipe.

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INGREDIENTS:

(Yields 4 servings / 1.09 EUR per serving / 4.35 EUR for all)

For the pasta:

8 cups water (–)

2 tbsp sunflower seed oil (0.03 EUR)

Good pinch of salt (0.01 EUR)

500 grams fusilli (1.33 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

2 cups tomato puree (0.27 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

1 can of tuna in brine (1.60 EUR)

Additional:

½ cup shredded cheese (0.33 EUR)

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METHOD:

Add water, oil and salt to a pot, place on high heat and bring to a rolling boil. Dump in pasta and cook according to the package instructions to al dente. Drain, rinse well under cold running water and set aside.

While the pasta’s cooking finely dice the onion. When pasta is done and draining, prepare the sauce in the same pot. Add two tablespoons of sunflower seed oil and saute onion on high heat until translucent. Throw in garlic powder, basil, oregano, salt and pepper, stir and cook for a minute so the aromas release from the spices. Dump in tomato puree and parsley and cook for about ten minutes, so the sauce thickens a bit. Stir in apple cider vinegar, drained tuna and cooked pasta. Stir and cook for a minute or two, just until everything is heated through. Serve immediately with a bit of shredded cheese.

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Odmah da razjasnimo – moja egzistencija bi bila poprilično bijedna da u životu nemam tjestenine. Tjestenina ne samo da je brza i jeftina za skuhati, već je i ultimativna hrana za utjehu. No umjesto da sada pišem hvalospjeve o tjestenini, evo vam i recept.

SASTOJCI:

(Za 4 porcije / 8,09 kn po porciji / 32,37 kn za sve)

Za tjesteninu:

8 šalica vode (–)

2 žlice suncokretovog ulja (0,20 kn)

Dobar prstohvat soli (0,01 kn)

500 g fusila (10,00 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 šalice pasirane rajčice (2,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice jabučnog octa (0,20 kn)

1 konzerva tune u salamuri (12,00 kn)

Dodatno:

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Vodu, ulje i sol stavite u veliki lonac na jaku vatru i pustite da zavrije. Ubacite tjesteninu i skuhajte prema uputama na pakiranju da bude al dente. Ocijedite, isperite dobro pod mlazom hladne vode i stavite na stranu.

Dok se tjestenina kuha fino nasjeckajte luk. Kada je tjestenina gotova i pustili ste ju da se cijedi, u istom loncu u kojem ste skuhali tjesteninu napravite umak. Stavite u lonac dvije žlice suncokretovog ulja i prodinstajte luk dok ne bude staklast. Ubacite češnjak, bosiljak, origano, sol i papar, promiješajte, te kuhajte koju minutu da začini otpuste arome. Dodajte pasiranu rajčicu i peršin, te kuhajte desetak minuta da se umak malo zgusne. Umiješajte jabučni ocat, ocijeđenu tunu i kuhanu tjesteninu. Dobro sve promiješajte i kuhajte samo minutu-dvije, da se sve dobro ugrije. Poslužite odmah, posipano sa malo ribanog sira.

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

This soup is my absolute favorite and I order it every time when we are having some Chinese takeout. Of course, it’s always better to rely on yourself and prepare your food on your own. I’ve already posted a non-vegan version of this recipe a while back, but I wanted to try out a vegan variation as well. Let me tell you, this turned out delicious and came together super fast.

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INGREDIENTS:

(Yields 6 servings / 1.12 EUR per serving / 6.74 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

250 grams oyster mushrooms (1.00 EUR)

100 grams shiitake mushrooms (1.60 EUR)

3 large carrots (0.30 EUR)

1 block of smoked tofu (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp red pepper flakes (0.07 EUR)

¼ tsp salt (0.01 EUR)

1 tbsp brown sugar (0.03 EUR)

2 cups frozen peas (0.53 EUR)

1 can white cannellini beans (0.67 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp ketchup (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp corn starch (0.08 EUR)

½ cup warm water (–)

3 tbsp apple cider vinegar (0.04 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Add the oil to a large pot on high heat and sauté onion until slightly translucent. Throw in oyster mushrooms and shiitake and cook for a few minutes before adding in carrots and tofu. Allow the carrots to soften a bit before you add in garlic, ginger powder, red pepper flakes, salt and brown sugar. Give a good stir and allow the spices to become fragrant, then dump in frozen peas, beans, chopped parsley, soy sauce, ketchup and veggie broth.

Bring everything to a rolling boil, reduce heat to medium-low and allow it all to simmer for about 10 minutes, until the peas are cooked through. Dissolve corn starch in ½ cup of warm water and then slowly pour it into the soup, while stirring constantly. Allow the soup to cook for another minute or two until it thickens a bit. Remove the soup from heat, stir in apple cider vinegar and sesame oil, taste and adjust seasoning. Serve hot.

This soup also reheats great and will keep refrigerated for a couple of days.

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Ovu juhu jednostavno obožavam i obavezno ju naručim svaki puta kada uzmemo neku dostavu iz kineskog restorana. Naravno, uvijek mi je draže pouzdati se u samu sebe i sama si skuhati ono što jedem. Već sam ranije na blogu objavila ne-vegansku verziju ove juhe, ali sam također željela isprobati i vegansku varijantu. I odma da vam kažem, ovo jelo ne samo da je isplao izvrsno, već je i jako brzo bilo gotovo.

SASTOJCI:

(Za 6 porcija / 8,41 kn po porciji / 50,46 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luk (1,50 kn)

250 g bukovača (7,50 kn)

100 g shiitaka (12,00 kn)

3 velike mrkve (2,25 kn)

1 kocka dimljenog tofua (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žličica sušenog đumbira u prahu (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

¼ žličice soli (0,01 kn)

1 žlica smeđeg šećera (0,25 kn)

2 šalice smrznutog graška (4,00 kn)

1 konzerva bijelog graha (5,00 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice kečapa (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice kukuruznog škroba (0,60 kn)

½ šalice tople vode (–)

3 žlice jabučnog octa (0,30 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Gljive obrišite vlažnim papirnatim ručnikom i narežite na tanke trakice. Ulje stavite u veliki lonac na jakoj vatri, pa prodinstajte luk dok ne bude staklast. Ubacite bukovače i shiitake, te par minuta kuhajte, a onda dodajte mrkvu i tofu. Pustite da mrkve malo omekšaju prije nego ćete ubaciti češnjak, đumbir, čili, sol i šećer. Dobro promiješajte i pustite da začini zamiriše, te tada dodajte i smrznuti grašak, grah, sjeckani peršin, soja sos, kečap i povrtni temeljac.

Pričekajte da sve zavrije prije nego vatru smanjite na srednje-nisku. Ostavite da se sve krčka desetak minuta, dok grašak ne bude do kraja kuhan. Kukuruzni škrob rastopite u pola šalice tople vode te ga polako ulijevajte u juhu, uz neprestano miješanje. Pustite da se juha kuha još minutu-dvije dok se malo ne zgusne. Maknite juhu s vatre i umiješajte ocat i sezamovo ulje. Kušajte i prilagodite začine, te poslužite vruće.

Ova juha se također i dobro podgrijava, a u hladnjaku će držati nekoliko dana.

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Alright, we’ve come to the last installment of my vegan minced ‘’meat’’ trilogy and I’ve saved my favorite recipe for the very end. This Sloppy Joe is pretty much everything you would want to have in a burger. I really hope you give this one a try because I am salivating just thinking about how good this was.

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INGREDIENTS:

(Yields 1 burger / 1.04 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3-4 tbsp vegan minced “meat” (0.33 EUR)

1 burger bun (0.20 EUR)

2 slices of vegan cheese (0.27 EUR)

1 tsp mustard (0.03 EUR)

1 tbsp vegan mayo (0.07 EUR)

1 tbsp ketchup (0.03 EUR)

A few thin tomato slices (0.07 EUR)

A few thin onion slices (0.03 EUR)

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METHOD:

Place a non-stick skillet on medium heat with a teaspoon of oil and fry the vegan mince until dark brown and slightly crispy, for about five minutes. Remove the mince from the skillet and set aside. Cut the burger bun in half and place on the skillet to slightly crisp up, cut side down.

Once the bun is done, spread the bottom half with mustard, add a slice of cheese and top it with fried mince. Top the minced ‘’meat’’ with another slice of cheese and return everything to your skillet so the cheese can melt. Cover the skillet with a lid and cook for just a minute or two, until the cheese is nice and melty. Once the cheese is done, top it with tomato and onion. Spread mayo and ketchup on the top half of the bun, cover your burger and dig in immediately.

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Došli smo do zadnjeg dijela trilogije o veganskom mljevenom ”mesu”, a svoj sam najdraži recept sačuvala za kraj. Ovaj Sloppy Joe ima manje-više sve što bi ste mogli poželjeti u burgeru te se nadam da ćete isprobati recept u nastavku, jer meni cure sline samo kada se sjetim koliko mi je bilo fino.

SASTOJCI:

(Za 1 burger / 7,68 kn)

1 žličica suncoketovog ulja (0,03 kn)

3-4 žlice veganskog mljevenog ”mesa” (2,45 kn)

1 hamby pecivo (1,50 kn)

2 šnite veganskog sira (2,00 kn)

1 žličica senfa (0,25 kn)

1 žlica veganske majoneze (0,50 kn)

1 žlica kečapa (0,25 kn)

Par tankih šnita rajčice (0,50 kn)

Par tankih šnita luka (0,20 kn)

PRIPREMA:

Stavite tavicu na srednju vatru, pa na žličici ulja oko pet minuta pecite vegansko ”meso”, sve dok ne potamni i lagano se ne zahrska. Maknite ”meso” iz tave i stavite na stranu. Pecivo prerežite na pola i stavite na tavicu sa prerezanom stranom prema dolje da se blago zapeče.

Kada je pecivo gotovo, donju polovicu namažite senfom, stavite šnitu sira i po siru rasporedite ”meso”. Poklopite sa još jednom šnitom sira i tako sve zajedno vratite na tavicu da se sir rastopi. Poklopite tavicu i kuhajte samo minutu-dvije dok se sir ne počne topiti. Maknite s vatre i po siru poslažite šnite rajčice i luka. Gornju polovicu peciva premažite sa majonezom i kečapom, poklopite burger i odmah navalite.

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

As previously announced in this post where I lamented on beauties and thrills of vegan minced ‘’meat’’, here comes a recipe for vegan Bolognese sauce. Even if you don’t have the ‘’meat’’ already prepared, all of this will come together fairly quickly and produce an amazing meal. This dish also works wonderful as meal prep, so go ahead and make a bunch in advance.

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INGREDIENTS:

(Yields 4 servings / 0.76 EUR per serving / 3.05 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 UR)

2 garlic cloves (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 cups of vegan minced ‘’meat’’ (1.32 EUR)

1 can diced tomatoes (0.53 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in minced garlic, oregano and red pepper flakes, then stir for a minute until spices become fragrant. Throw in vegan minced ‘’meat’’ and break it down into smaller chunks with a spatula. Cook for about 10 minutes, until slightly crisped up. Add in tomatoes, parsley, salt and pepper. Give everything a good stir, reduce heat and simmer for another 10 minutes so the flavors combine and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Kao što sam već najavila u ovom postu gdje lamentiram o krasotama veganskog mljevenog ”mesa”, evo vam recept za veganski bolonjez umak. Čak i ako već nemate spremno mljeveno ”meso”, sve ćete ovo moći spremiti vrlo brzo, a rezultat će biti fantastičan objed. Ovo je jelo također super i za prirediti unaprjed pa ponijeti na posao, stoga si slobodno skuhajte malo više.

SASTOJCI:

(Za 4 porcije / 5,80 kn po porciji / 23,21 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

2 šalice veganskog mljevenog ”mesa” (9,78 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Sitno nasjeckajte luk i češnjak. Duboku tavu stavite na jaku vatru, pa na maslinovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sjeckani češnjak, origano i čili, promiješajte te kuhajte minutu da začini zamiriše. Bacite na to vegansko mljeveno ”meso” te ga usitnite špatulom u manje komadiće. Kuhajte desetak minuta da se blago zahrska. Dodajte pelate, peršin, sol i papar. Sve dobro promiješajte, smanjite vatru i krčkajte desetak minuta da se okusi prominglaju i umak zgusne.

U međuvremenu stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)

This vegan minced ‘’meat’’ concoction is my new favorite thing! It’s super easy to make, really inexpensive and very versatile. You can do a whole ton of things with it, like regular burgers, Bolognese sauce and even Sloppy Joe burgers, so expect to see these recipes soon. I bet it would also be a great base for vegan lasagna or moussaka and am eager to give those a try as well.

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INGREDIENTS:

(Yields 4 cups / 0.66 EUR per cup / 2.63 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

3 carrots (0.30 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Large handful of fresh parsley (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 cup ground flax seed (0.27 EUR)

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METHOD:

Wash, peel and roughly chop all the veggies and mushrooms. Throw all of the ingredients except for flax seeds into a food processor and pulse until still a bit chunky, but well combined. Finally stir in ground flax seeds by hand. If things appear a bit too mushy, feel free to add more flax seeds, as this is a very flexible recipe.

You can store the raw mixture in the fridge for up to two days. I wouldn’t push it past that, as the mushrooms could get funky.

To make regular old burgers, shape the mixture into the patties. I suggest freezing them for half an hour before you go and pan fry them, as they will hold shape better. Alternatively, you can also bake them in an oven on a sheet pan for about 30 minutes at 200°C, but they will probably be quite soft in the end due to all the water in the mushrooms, so handle them very gently. Nevertheless, they are gonna be delicious.

Recipes for Sloppy Joes and Bolognese sauce utilizing this mix are coming up, so keep an eye on this blog if you’re interested.

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Ovaj pripravak za vegansko mljeveno ”meso” mi je nova najdraža stvar! Jako je jednostavan za pripremiti, jeftin i prilagodljiv. Osim toga, s time kasnije možete izvesti hrpu zanimljivih stvari, kao napraviti klasične burgere, bolonjez umak, pa i Sloppy Joe burgere, a recepti za to slijede ubrzo. Također, kladim se da bi ovo bila super baza i za veganske lazanje ili musaku, a nadam se da ću ubrzo imati vremena i sve to isprobati.

SASTOJCI:

(Za 4 šalice / 4,89 kn po šalici / 19,57 kn za sve)

7-8 velikih šampinjona (10,00 kn)

3 mrkve (2,25 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Veliki pregršt svježeg peršina (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

½ žličice sušenog češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Operite, ogulite i grubo nasjeckajte svo povrće i gljive. Sve sastojke osim lana ubacite u multipraktik i pulsirate dok ne dobijete smjesu u kojoj će ostati još nešto krupnijih komadića, ali će sve biti dobro izmiješano. Za kraj rukom umiješajte lan. Ako vam se sve čini pregnjecavo, slobodno dodajte još lana, pošto je ovo jako fleksibilan recept.

Gotovu smjesu možete čuvati u hladnjaku do dva dana, ali ja baš ne bih riskirala dulje od toga jer bi se gljive mogle pokvariti.

Da pripremite klasične burgere, formirajte smjesu u pljeskavice. Ako ćete ih peći u tavi, moja je sugestija da ih prije toga ubacite u zamrzivač na jedno pola sata, pošto će tako bolje držati oblik. Također, burgere možete ispeći i u pećnici na protvanu, i to 30 minuta na 200°C, s time da će ispasti prilično mekani radi vode u gljivama, pa rukujte njima jako nježno. Bez obzira na to, biti će super fini.

Recepti za Sloppy Joe burgere i bolonjez umak od ove smjese slijede uskoro, pa ako ste zainteresirani navratite kroz koji dan ponovo na ovaj blog.

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)