Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

We had an easy lunch of mashed potatoes and pureed spinach over the weekend, but had no meat around to make the patties to round the meal up. I kinda have to have spinach and mashed potatoes with patties – it’s just the way the world works, so I quickly whipped up these vegan bean patties. I also apologize upfront for the crappy photos, but lighting in our kitchen is terrible and I was super hungry and couldn’t muster patience for better pictures.

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INGREDIENTS:

(Yields 4 patties / 0.38 EUR per patty / 1.52 EUR for all)

For the batter:

1 tbsp flax meal (0.07 EUR)

2 tbsp water (–)

1 tbsp sunflower seed oil (0.01 EUR)

½ of an onion (0.05 EUR)

1 can of brown beans (0.67 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tbsp tomato puree (0.13 EUR)

1 tsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp Sriracha (0.03 EUR)

½ cup breadcrumbs (0.10 EUR)

Additional:

¼ cup breadcrumbs for coating (0.05 EUR)

¼ cup of sunflower seed oil for frying (0.07 EUR)

METHOD:

Start off by making a flax egg. Whisk together flax meal with water, then set aside for about 10 minutes. Meanwhile, finely dice the onion and saute it in a tablespoon of oil until slightly caramelized. Rinse and drain the beans, then mash them up into a paste. I also left a few chunks in there, because texture is everything. Add the flax egg, sauted onion, salt, pepper, garlic powder, parsley, tomato puree, soy sauce, sesame oil and Sriracha to mashed beans and stir well. Then gradually add in breadcrumbs so that the finally batter is pliable and not too sticky. Taste and adjust seasoning, then refrigerate for about 30 minutes. I skipped this step because I wanted to eat right away, but refrigerating will help the patties to better retain their shape.

After half an hour remove the batter from fridge and shape into four patties. Coat each patty with breadcrumbs then fry on a well-oiled pan on medium heat for about 5 minutes on each side. Be sure to flip the patties gently, as they are more delicate then classic meat patties. Serve warm.

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Za vikend smo radili jednostavan ručak sa pire krumpirom i pireom od špinata, ali nismo imali doma nikakvog mesa za faširance. Za mene to nikako nije moglo proći jer ja jednostavno moram imati faširanac uz špinat, tako da sam na brzinu smutila ove od graha. Također, unaprijed se ispričavam zbog jadnih fotki, ali osvjetljenje nam je koma u kuhinji, a ja sam jednostavno bila previše gladna i prenestrpljiva da se više potrudim. 😀

SASTOJCI:

(Za 4 faširanca / 2,84 kn po faširancu / 11,37 kn za sve)

Za smjesu:

1 žlica mljevenog lana (0,50 kn)

2 žlice vode (–)

1 žlica suncokretovog ulja (0,10 kn)

½ luka (0,38 kn)

1 konzerva smeđeg graha (5,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žličica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica Sriracha umaka ili čili umaka (0,25 kn)

½ šalice krušnih mrvica (0,75 kn)

Dodatno:

¼ šalice krušnih mrvica za paniranje (0,38 kn)

¼ šalice ulja za prženje (0,50 kn)

PRIPREMA:

Za početak pripremite lan-jaje (flax egg). Pomiješajte mljeveni lan sa vodom i pustite da odstoji desetak minuta da se zgusne. U međuvremenu sitno nasjeckajte luk pa ga ispržite na žlici ulja da se blago karamelizira. Isperite i dobro ocijedite grah te ga izgnječite u pire. Ja sam također ostavila i nešto komadića jer je tekstura super u svemu. U zgnječeni grah dodajte lan-jaje, karamelizirani luk, sol, papar, češnjak, peršin, koncentrat rajčice, soja sos, sezamovo ulje i Srirachu, te sve dobro promiješajte da se sjedini. Postepeno dodajte krušne mrvice, sve dok se smjesa ne zgusne i prestane biti jako ljepljiva. Kušajte i prilagodite začine, pa smjesu stavite u hladnjak na pola sata. Ja sam ovaj korak preskočila jer sam bila nestrpljiva i gladna, ali ako ohladite smjesu faširanci će se bolje držati skupa.

Nakon pola sata smjesu izvadite iz hladnjaka te oblikujte u četiri faširanca. Uvaljajte faširance u krušne mrvice, pa ih ispržite u dobro nauljenoj tavi, po oko pet minuta sa svake strane. Samo pazite kada faširance okrećete da budete nježni, jer su puno delikatniji od klasičnih mesnih faširanaca. Poslužite toplo.

Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

Spinach Smoothie (vegan) / Smoothie od špinata (veganski)

The whole Coronavirus hype didn’t throw us into a manic frenzy which half of the world seems to be going through, but I’ve decided that some extra greens couldn’t hurt. I’m already gobbling down salads and other forms of greenery, so a smoothie now and then seemed like a great option for an extra boost to my immune system. This one packs a ton of spinach, but doesn’t taste like a giant bowl of grass and is actually super delicious, so go ahead and try it out if you’re looking for some new smoothie recipes.

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INGREDIENTS:

(Yields 2 servings / 0.74 EUR per serving / 1.47 EUR for all)

Large handful of fresh spinach (0.40 EUR)

½ tsp dry ginger powder (0.03 EUR)

½ tsp ground cinnamon (0.03 EUR)

Pinch of salt (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

1 small banana (0.20 EUR)

1 and ½ cups orange juice (0.60 EUR)

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METHOD:

Wash the spinach thoroughly under running water, then add all of the ingredients to a high-speed blender and blend for 2-3 minutes until completely smooth. Serve immediately.

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Fama sa Coronavirusom nije nas bacila u histeriju koju, čini se, proživljava pola zemaljske kugle, ali sam odlučila da malo ekstra voća i povrća ipak ne može škoditi. Već se ionako šopam sa svakojakim salatama i drugim oblicima zelenjave, pa mi se povremeni smoothie učinio kao super opcija da malo dodatno nabufam imunitet. U ovom ovdje ima tona špinata, ali nema okus kao velika zdjela trave te je zapravo baš i ukusan, pa ga svakako probajte ako ste raspoloženi za neki novi smoothie recept.

SASTOJCI:

(Za 2 porcije / 5,51 kn po porciji / 11,01 kn za sve)

Veliki pregršt svježeg špinata (3,00 kn)

½ žličice đumbira u prahu (0,25 kn)

½ žličice cimeta u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

Sok od 1 limuna (1,50 kn)

1 mala banana (1,50 kn)

1 i ½ šalica soka od naranče (4,50 kn)

PRIPREMA:

Dobro operite špinat pod tekućom vodom, pa sve sastojke ubacite u blender i blendajte na velikoj brzini 2-3 minute, da bude skroz glatko. Poslužite odmah.

Spinach Smoothie (vegan) / Smoothie od špinata (veganski)

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

The cool winter weather makes me crave nothing more than soups. I could eat all the soups ever. Spicy, mild, creamy or clear, just bring those soups on and I’ll love them all the same. This soup is super easy to make and quite hearty thanks to the barley and potatoes, so it basically makes a full lunch. There’s nothing more comforting than getting cozy under a blanket with a nice bowl of this deliciousness.

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INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.29 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

500 grams white mushrooms (2.00 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

3 tbsp vegan butter (0.40 EUR)

3 carrots (0.30 EUR)

3 potatoes (0.30 EUR)

4 garlic cloves (0.13 EUR)

1 cup of barley (0.13 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, white mushrooms, shiitake mushrooms and butter to a large pot on high heat then saute for about ten minutes to slightly caramelize. Now add in carrots, potatoes and minced garlic, stir and cook for additional five minutes to get things lightly browned. Finally, add in barley, tomato paste, salt, black pepper, red pepper flakes, soy sauce and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 45 minutes, until the barley is thoroughly cooked through. Serve warm with a slice of some nice bread, or portion out to have for later, as this soup reheats great.

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U hladnim zimskim danima (iako, nije baš i da je ove godine neka zima) jedu mi se samo juhe i juhe. Ljute, blage, kremaste ili bistre, samo mi dajte juhice i meni budu sve bile super. Ovaj recept u nastavku je totalno jednostavan za napraviti, a dobiti ćete zasitno jelo zahvaljujući ječmu i krumpirima, pa zapravo može proći i kao kompletan ručak. A meni nema ništa draže nego se fino umotati doma u dekicu sa zdjelicom ove fine juhice.

SASTOJCI:

(Za 6 porcija / 6,60 kn po porciji / 39,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

100 g shiitaka (7,50 kn)

3 žlice veganskog maslaca (3,00 kn)

2 mrkve (2,25 kn)

3 krumpira (2,25 kn)

4 češnja češnjaka (1,00 kn)

1 šalica ječma (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

2 žlice soja sosa (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, šampinjone, shiitake i maslac dodajte u veliki lonac na jakoj vatri, pa dinstajte desetak minuta da se gljive blago karameliziraju. Sada ubacite mrkve, krumpire i češnjak, dobro promiješajte te kuhajte jedno pet minuta da sve dobije boju. Na kraju dodajte i ječam, koncentrat rajčice, sol, papar, čili, soja sos i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok se ječam ne skuha do kraja. Poslužite odmah sa kriškom nekog finog kruha ili pak rasporedite u porcije za kasnije, pošto se ova juhica super podgrijava.

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

Small Batch Roasted Sour Cherry Jam / Mala tura pekmeza od pečenih višanja

Making jam from roasted fruit is my new favorite thing. Not only does your jam get the super deep flavor from simmering gently in the oven, but you basically don’t have any work with it at all. You stir things every now and then and that’s about it. I find this method perfect for small batches. Also, I plan on finishing this jam really quickly, so I didn’t bother with hot water bath, but if you’re not going to eat this soon, definitely take that extra step to ensure it doesn’t go bad.

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INGREDIENTS:

(Yields 2 cups / 1.43 EUR per cup / 1.53 EUR for all)

2 cups pitted frozen sour cherries (1.33 EUR)

1 cups sugar (0.20 EUR)

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METHOD:

Preheat the oven to 200°C. Mix the frozen sour cherries in an oven-safe dish with about half of the amount of sugar, cover with a lid and place in the oven. Roast for about an hour, making sure to stir a couple of times in between. After one hour, uncover, stir in the remaining sugar and roast for additional 30 minutes or so. Pulse with an immersion blender to desired consistency and taste for sweetness. If it seems too sour, add a bit more sugar. Also, if the jam seems too runny, plop it in the oven for extra 10-15 minutes, but it will thicken a lot as it cools down.

Distribute the jam between clean glass jars, cover with a lid and allow to come to room temperature before refrigerating. Be sure to use this up quickly if you don’t run it through a hot water bath. You can also freeze the jam for longer shelf life.

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Pekmez od pečenog voća mi je nova najdraža stvar, jer ne samo da dobijete super duboki okus od polaganog krčkanja u pećnici, već nemate skoro nikakvog posla sa nadgledanjem. S vremena na vrijeme sve malo promiješate, i to je otprilike to. Ova metoda mi se pokazala idealnom za manje količine pekmeza. Pošto sve planiram brzo pojesti, nisam se uopće gnjavila sa vrućom kupelji i konzerviranjem. Međutim, ako imate u planu pekmez čuvati duže vremena, svakako napravite taj ekstra korak da vam se ne bi pokvario.

SASTOJCI:

(Za 2 šalice / 5,75 kn po šalici / 11,50 kn za sve)

2 šalice smrznutih višanja bez koštica (10,00 kn)

1 šalica šećera (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U vatrostalnoj posudi višnje pomiješajte sa polovicom šećera, poklopite te ubacite u pećnicu. Pecite oko jedan sat, te nekoliko puta tokom pečenja promiješajte. Nakon jednog sata umiješajte ostatak šećera, te pecite otklopljeno još 30-tak minuta. Propulsirajte sa štapnim mikserom do željene konzistencije i kušajte da vidite da li je dovoljno slatko. Ako vam se čini da je pekmez previše kiseo, dodajte još malo šećera. Također, ako niste zadovoljni gustoćom, ubacite sve u pećnicu na još 10-15 minuta. Imajte na umu da će se pekmez stisnuti kako se bude hladio.

Pekmez rasporedite po čistim staklenkama, poklopite i pustite da dođe na sobnu temperaturu prije nego ga uskladištite u hladnjaku. Ako niste sve obradili u vodenoj kupelji, pazite da pekmez potrošite u kratkom roku. Međutim, za dulje skladištenje možete ga i zamrznuti.

Small Batch Roasted Sour Cherry Jam / Mala tura pekmeza od pečenih višanja

Persimmon Walnut Muffins / Mafini od japanske jabuke – kaki sa orasima

If you remember my story about having some persimmons lying around, here is what I did with the other one. This batch of muffins is a bit on the smaller side, but definitely bigger than being a half-batch. I ended up with 10 muffins, so I don’t really suggest doubling up the recipe for bigger yield, unless you of course have an extra set of muffin tins lying around.

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INGREDIENTS:

(Yields 10 muffins / 0,19 EUR per muffin / 1,97 EUR for all)

1 ripe persimmon (0.40 EUR)

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp sour cream (0.13 EUR)

½ cup milk (0.10 EUR)

3 tbsp butter, melted (0.40 EUR)

3 tbsp sugar (0.02 EUR)

1 and ½ cup all-purpose flour (0.13 EUR)

Pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

½ cup chopped walnuts (0.33 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tins with a bit of oil or butter, but skip this step if using silicone muffin molds. Peel and dice the persimmon, then puree until smooth. Whisk in the egg, vanilla, cream and milk then stir the melted butter into the mixture. Add in sugar, flour, salt, baking powder and baking soda and stir until just combined and no lumps remain. Finally, fold in chopped walnuts and raisins.

Divide the batter between prepared muffin tins and bake for 25-30 minutes, until the tops are nice and golden brown. Leave the muffins to cool for about 5 minutes in their molds before transferring to a rack to cool off completely.

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Ako se sjećate moje pričice o dvije japanske jabuke – kaki, evo gdje sam upotrijebila onu drugu koja mi je bila preostala. Ova runda mafina je nešto manja, ali definitivno ju ne bih zvala polovicom smjese. Meni je ispalo sve skupa 10 mafina, pa nemojte duplati recept, osim ako naravno nemate i dupli set kalupa za mafine.

SASTOJCI:

(Za 10 mafina / 1,44 kn po mafinu / 14,42 kn za sve)

1 zrela japanska jabuka kaki (3,00 kn)

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice kiselog vrhnja (1,00 kn)

½ šalice mlijeka (0,75 kn)

3 žlice maslaca, rastopljene (3,00 kn)

3 žlice šećera (0,15 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

Prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

½ šalice sjeckanih oraha (2,50 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. Ogulite i nasjeckajte kaki, pa ga onda izgnječite u pire. Umutite u to jaje, vaniliju, kiselo vrhnje i mlijeko, pa na kraju umiješajte i rastopljeni maslac. Dodajte šećer, brašno, sol, prašak za pecivo i sodu bikarbonu, te miješajte da se sve sjedini i nema grudica. Konačno, umiješajte i sjeckane orahe i grožđice.

Smjesu podijelite po pripremljenim kalupima i pecite 25-30 minuta, dok mafini ne dobiju lijepu zlatno-smeđu boju. Ostavite ih da se 5 minuta hlade u svojim kalupima prije nego ih preselite na rešetku da se ohlade do kraja.

Persimmon Walnut Muffins / Mafini od japanske jabuke – kaki sa orasima

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

It’s been a few years since I’ve published my first Okonomiyaki inspired recipe. I’ve been mulling about how I’d like to eat something similar for a few days, but this time decided to throw in some shredded Gouda cheese into the mix as well. While this recipe is super delicious and easy to make, it really has very little to do with original Okonomiyaki. But that’s where the inspiration came from.

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INGREDIENTS:

(Yields 1 serving / 1.27 EUR)

For the batter:

1 egg (0.20 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 cup shredded cabbage (0.13 EUR)

½ cup shredded melty cheese (0.27 EUR)

Additional:

1 tbsp sunflower seed oil (0.01 EUR)

A few slices of thinly sliced smoked ham (0.40 EUR)

2 tbsp of mayo (0.13 EUR)

Drizzle of Sriracha (0.07 EUR)

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METHOD:

Prepare the batter by whisking together egg, flour, water, salt and pepper. Stir in cabbage and cheese until well combined. Place a deep skillet on medium heat and allow it to warm up. Swirl in the oil, then add the batter and even out with a spatula. Arrange the smoked ham (or any other thinly sliced deli meat of your choice) on top and cook for about 5-7 minutes, until the bottom is crispy and lightly golden-brown. Flip the pancake over and cook on the other side for another 2-3 minutes. Serve immediately with some mayo and a good drizzle of Sriracha or any other hot sauce of your choice.

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Prošlo je već par godina od kada sam objavila svoj prvi recept koji je bio nadahnut japanskim okonomiyakijem. Već mi se par dana motala po glavi misao kako mi se jede nešto tog tipa, ali sam ovoga puta u cijelu priču odlučila ubaciti i ribanu gaudu. Dok je ovaj recept stvarno jako ukusan, nema baš puno toga zajedničkog sa izvornim okonomiyakijem. Ali eto, od tamo mi je došla inspiracija.

SASTOJCI:

(Za 1 porciju / 9,51 kn)

Za tijesto:

1 jaje (1,50 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

1 šalica ribanog kupusa (1,00 kn)

½ šalice ribanog topljivog sira (2,00 kn)

Dodatno:

1 žlica suncokretovog ulja (0,10 kn)

Par tankih šnita dimljene šunke (3,00 kn)

2 žlice majoneze (1,00 kn)

Malo Srirache (0,50 kn)

PRIPREMA:

Smjesu pripremite tako da skupa razmutite jaje, brašno, vodu, sol i papar. Umiješajte kupus i sir da se sve sjedini. Dublju tavu stavite na srednje jaku vatru i pustite ju da se dobro ugrije. Namastite tavu uljem, pa ulijte smjesu i poravnajte ju špatulom. Poslažite po palačinki dimljenu šunku (ili koji drugi mesni narezak po vašoj želji), te kuhajte jedno 5-7 minuta, dok donja strana ne bude hrskava i zlatno-smeđa. Preokrenite palačinku pa dovršite i na drugoj strani još 2-3 minute. Poslužite odmah sa majonezom i pokapano Srirachom ili kojim drugim ljutim umakom po vašem izboru.

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

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Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)