Homemade Spicy Seitan Sausages (vegan) / Domaće pikantne seitan kobasičice (veganske)

Some time ago I discovered an awesome health food store which carries a whole bunch of interesting things marked with quite reasonable prices. They also had gluten flour, so I jumped at the opportunity of playing around with this new ingredient. First thing I wanted to try out was making my own seitan and I’m actually thrilled with the result. These little sausages are flavorful and have a spot on meaty, chewy texture. The whole process was also very quick and easy, so I’ll definitely throw homemade seitan into my regular food rotation.

The only downside is that this food looks like poo, so don’t go serving it to people on a first date. But other than being obviously visually unappealing, this is the real deal.

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INGREDIENTS:

(Yields 10 sausages / 0.19 EUR per sausage / 1.91 EUR for all)

1 vegetable bouillon cube (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp mustard (0.13 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 cup water (–)

1 cup gluten flour (0.80 EUR)

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METHOD:

In a bowl, whisk together bouillon cube, salt, pepper, garlic powder, paprika, Gochujang, mustard, ketchup, soy sauce, oil and water. Stir together until bouillon cube dissolves completely and no lumps remain. Add in gluten flour and give a good stir. Once the dough forms, knead it lightly, only for a minute or so. If the dough is too sticky, add in a bit more gluten flour. Most seitan recipes call for kneading the dough for ten minutes, but I think this would only make the final product tough as a shoe sole and too chewy.

Tear small pieces of dough off and loosely wrap them up in individual chunks of aluminum foil. Steam for 45 minutes, then carefully unwrap. You can now eat the seitan sausages as they are, or use them in other cooking recipes instead of meat. These also freeze well.

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Pred nešto vremena otkrila sam odličan dućan zdrave hrane koji ne samo da ima puno zanimljivih sastojaka, već i veoma razumne cijene. Također sam kod njih pronašla i glutensko brašno, pa je to bila izvrsna prilika da se poigram tim novim sastojkom. Prva stvar koju sam željela isprobati je napraviti domaći seitan, a rezultat me oduševio. Ove male kobasičice su aromatične i pikantne, a mesna tekstura je baš pravo pogođena. Također, cijeli je postupak bio jako jednostavan i brz, pa mislim da ću domaći seitan sigurno ubaciti u redovan meni.

Jedina nezgodna strana cijele priče je da konačni proizvod jako podsjeća na drekece. Radi toga ovo možda i nije idealna hrana za prvi spoj. Ali ako izuzmemo očitu vizualnu neprivlačnost, ovo je jelo super.

SASTOJCI:

(Za 10 kobasičica / 1,52 kn po kobasičici / 15,21 kn za sve)

1 kocka povrtnog temeljca (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

2 žličice dimljene paprike (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice senfa (1,00 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 šalica vode (–)

1 šalica glutenskog brašna (6,00 kn)

PIPREMA:

U zdjelici skupa pomiješajte povrtnu kocku, sol, papar, češnjak, papriku, Gochujang, senf, kečap, ulje i vodu. Miješajte dok se povrtna kocka skroz ne rastopi i smjesa bude bez grudica. Dodajte unutra glutensko brašno i dobro promiješajte. Kada se tijesto formira, kratko ga promijesite, samo na minutu. Ako vam je tijesto jako ljepljivo, dodajte još mrvicu glutenskog brašna. Većina recepata za seitan kaže da se tijesto treba mijesiti deset minuta, ali meni se čini da bi konačni proizvod onda bio žilav kao cipela.

Otkidajte male komadiće tijesta, te ih lagano umatajte svakog posebno u aluminijsku foliju. Kuhajte na pari 45 minuta, pa nakon toga pažljivo sve razmotajte. Kobasičice sada možete odmah jesti ili ih pak upotrijebiti u drugim receptima umjesto mesa. Također ih takve kuhane možete i zamrznuti za kasnije.

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Homemade Spicy Seitan Sausages (vegan) / Domaće pikantne seitan kobasičice (veganske)

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Everyone who knows that I’ve ordered a huge bag of dried shiitake mushrooms from Chinese section of Ebay thinks I am nuts, but hey, I ate those mushrooms and I’m still alive. Of course, the main reason for this is that they were super cheap. And I have inevitable faith in humanity. I’m certain that this could have gone either way, though.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup cooked Cannellini beans (0.20 EUR)

6 medium sized potatoes (0.40 EUR)

6-8 shiitake mushrooms, dried or fresh (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

Optional:

Dried seaweed strips for serving (0.07 EUR)

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METHOD:

Wash, peel and chop up all the veggies. If using dried shiitake, soak them in warm water to soften, then roughly chop up. If using fresh shiitake, you can chop those up right away.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic and cook for a minute until fragrant, then add in the beans, potatoes, mushrooms and their soaking liquid, veggie broth, salt, pepper and red pepper flakes. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. After 30 minutes remove the soup from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose all its health benefits from the good bacteria. Stir the dissolved miso back into the soup together with sesame oil. Pulse the soup with immersion blender until creamy. Taste, adjust seasonings and serve. Optionally, sprinkle with strips of dried seaweed.

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Svi koji znaju da sam od kineske enklave na Ebayu naručila sušene shiitake gljive misle da sam poludila, ali evo, mogu sa zadovoljstvom prijaviti da sam pojela gljive i preživjela. Naravno, razlog za taj avanturizam je primarno to što su gljive bile stvarno jeftine. A i ja imam nepokolebljivu vjeru u čovječanstvo. Iako, bila sam otvorena za sve ishode. 🙂

SASTOJCI:

(Za 6 porcija / 2,69 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhanog bijelog graha (1,50 kn)

6 srednje velikih krumpira (3,00 kn)

6-8 sušenih ili svježih shiitaka (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno po želji:

Trakice sušenih morskih algi za posluživanje (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ako koristite sušene shiitake, namočite ih u toploj vodi da omekšaju, pa grubo nasjeckajte. Svježe shiitake možete odmah narezati.

Veliki lonac sa uljem stavite na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte češnjak i kuhajte minutu, samo da zamiriši, pa onda ubacite i grah, krumpire, gljive sa tekućinom od namakanja, temeljac, sol, papar i čili. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Nakon 30 minuta maknite juhu sa vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Svakako pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija. Rastopljeni miso umiješajte natrag u juhu skupa sa sezamovim uljem. Propulsirajte juhu sa štapnim mikserom dok sve ne bude lijepo kremasto. Kušajte, prilagodite začine i poslužite. Po želji juhu još možete posipati sušenim morskim algama koje ste narezali na tanke trakice.

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Vegan Cheesecake / Veganski Cheesecake

Happy Valentine’s day! If you are still on the lookout for something sweet to quickly whip up for your loved one (or to just treat yourself), look no further!

This vegan desert is very easy to make and is mostly raw. The majority of it comes together in a food processor and the only waiting time is for the whole thing to freeze. I decided to make it in jars so it could be more portable and single-serving, but you’re more than welcome to throw it together in a regular cake pan. I decided to top it with a quick raspberry jam (that’s the not raw part of the cake), but feel free to pick any other fruit of your choice, or skip the jam altogether.

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INGREDIENTS:

(Yields 7 servings / 0.98 EUR per serving / 6.83 EUR for all)

For the crust:

1 cup unsalted cashews (1.33 EUR)

½ cup pitted dates (0.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1-2 tsp water (–)

For the cream “cheese” filling:

1 and ½ cups soaked unsalted cashews (2.00 EUR)

1 cup pitted dates (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp lemon juice (0.27 EUR)

1 cup plant-based milk (0.27 EUR)

For raspberry jam:

2 cups frozen raspberries (1.33 EUR)

½ cup pitted dates (0.33 EUR)

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METHOD:

Make the crust by combining all of the ingredients in a food processor and pulsing until a chunky dough forms. Press the dough into the bottom of glass jars (or into a cake pan, if using) and set aside.

To make the cream “cheese” filling, drain the soaked cashews and place in a food processor with the rest of the ingredients. Pulse on high speed until creamy and no chunks remain (this may take several minutes). Pour the filling over the crust and place cheesecakes in a freezer to firm up.

While the cheesecakes are resting in the freezer, prepare the raspberry jam. Heat the raspberries up on stovetop and simmer for about 10 minutes to thicken. Pulse the dates in a food processor into a smooth paste, then stir into raspberries. Allow the jam to cool down completely before pouring over frozen cheesecakes.

Remove the cheesecakes from freezer about 10 minutes before eating to slightly loosen up, but otherwise store in freezer.

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Sretno vam Valentinovo! Ako ste još uvijek u potrazi za nekom slasticom kojom ćete počastiti svojeg voljenog ili voljenu (ili, na kraju krajeva, same sebe), ne tražite dalje!

Ovaj veganski desert je jako jednostavan za pripremiti i uglavnom je sirov. Većinu posla za vas će odraditi multipraktik, a jedino što zahtijeva nešto vremena je čekanje dok se sve smrzne. Ja sam se odlučila napraviti mini čizkejke u posudicama veličine jedne porcije, ali naravno, vi slobodno sve istovarite u normalni kalup za torte. Za preljev sam se odlučila za brzi pekmez od malina (to je onaj dio kolača koji nije sirov), ali naravno vi slobodno uzmite neko drugo voće, ili pekmez skroz izbacite.

SASTOJCI:

(Za 7 porcija / 7,31 kn po porciji / 51,20 kn za sve)

Za koru:

1 šalica sirovih indijskih oraščića (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

1-2 žličice vode (–)

Za kremu od ”sira”

1 i ½ šalica preko noći namočenih sirovih indijskih oraščića (15,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice limunovog soka (2,00 kn)

1 šalica veganskog mlijeka po izboru (2,00 kn)

Za pekmez od malina:

2 šalice smrznutih malina (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Ubacite sve sastojke za koru u multipraktik i pulsirajte dok ne dobijete grudasto tijesto. Tijesto utisnite u dno staklenki (ili u protvan za tortu, ako ga koristite) i stavite na stranu.

Za kremu od ”sira”, ocijedite namočene oraščiće i stavite u multipraktik sa svim ostalim sastojcima. Pulsirajte na visokoj brzini dok ne dobijete glatku kremu (to može potrajati nekoliko minuta). Kremu prelijte preko kore i stavite sve u zamrzivač da se stisne.

Dok čizkejk odmara u zamrzivaču pripremite pekmez. Maline zagrijte na štednjaku i krčkajte desetak minuta da se zgusnu. Datulje smeljite u multipraktiku u glatku pastu pa onda umiješajte u maline. Pustite da se pekmez do kraja ohladi prije nego ga rasporedite po smrznutom čizkejku.

Čizkejk čuvajte u zamrzivaču, ali ga izvadite van desetak minuta prije posluživanja da se malo otpusti.

Vegan Cheesecake / Veganski Cheesecake

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

Ages ago I published my standard recipe for a delicious and easy pizza crust. Admittedly, that recipe does take a bit of time, so what if you wanna have a pizza right away? Fear not, I have a solution for you and you’ll have a pizza in the oven in no time.

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INGREDIENTS:

(Yields 1 large pizza / 3.43 EUR)

For the dough:

1 and ½ cup all-purpose flour (0.10 EUR)

½ tsp active dry yeast (0.07 EUR)

2 tsp sugar (0.01 EUR)

½ tsp salt

2 tbsp olive oil (0.09 EUR)

½ cup warm water (–)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 ball of mozzarella cheese (1.00 EUR)

3 garlic cloves (0.10 EUR)

10-12 pitted olives (0.27 EUR)

1-2 tbsp olive oil (0.09 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 thin prosciutto slices (0.80 EUR)

Large handful of fresh baby spinach (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Make the dough by whisking together flour, yeast, sugar and salt. Add in the olive oil and water, then stir to combine. Once the dough comes together, knead for about 2-3 minutes and shape into a ball. Place the dough into a bowl, cover with cling foil and keep warm for 20-30 minutes, until doubled in size.

While you’re waiting for the dough to rise, prep your other ingredients. Cut the mozzarella into slices, peel and mince the garlic and cut the olives into thin coins. Tear the prosciutto into bite-sized pieces. Wash the spinach and set to drain.

Preheat the oven to 220°C and line a baking tray with parchment paper. Roll the dough out thinly on a well floured clean surface, then transfer to a prepared baking tray. Top the dough with tomato sauce, then sprinkle with oregano. Scatter mozzarella, garlic and olives on top, then drizzle with olive oil and season with black pepper. Bake the pizza for 13-15 minutes, until crispy and slightly charred.

Remove the pizza from the oven and cut into segments. Scatter prosciutto pieces and spinach on top, then drizzle with more olive oil and crack more black pepper on top. Serve immediately.

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Pred dosta vremena objavila sam svoj klasični recept za fino i jednostavno tijesto za pizzu. Međutim, za taj recept ipak treba malo više vremena, pošto tijesto treba fermentirati, a što onda učiniti ako vam se baš sada odmah jede pizza? Ne brigajte, imam za vas rješenje i pizza će biti u pećnici za čas.

SASTOJCI:

(Za 1 veliku pizzu / 25,63 kn)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

½ žličice suhog kvasca (0,50 kn)

2 žličice šećera (0,04 kn)

½ žličice soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

½ šalice tople vode (–)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 loptica mozzarelle (7,50 kn)

3 češnja češnjaka (0,75 kn)

10-12 maslina bez koštica (2,00 kn)

1-2 žlice maslinovog ulja (0,66 kn)

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

4 tanke šnite pršuta (6,00 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo pripremite tijesto tako da u zdjeli pomiješate brašno, kvasac, šećer i sol. Dodajte maslinovo ulje i vodu, pa miješajte da se sve sjedini. Kada se tijesto počne formirati, mijesite ga dvije-tri minute i oblikujte u loptu. Stavite tijesto u čistu posudu, pokrijte prijanjajućom folijom i držite na toplom 20-30 minuta, dok se volumen ne udvostruči.

Dok čekate da se tijesto digne priredite ostale sastojke. Mozzarellu narežite na šnite, ogulite i fino nasjeckajte češnjak, a masline narežite na tanke novčiće. Pršut natrgajte na komadiće veličine zalogaja. Operite špinat i stavite da se ocijedi.

Pećnicu zagrijte na 220°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte na dobro pobrašnjenoj radnoj plohi te ga preselite na pripremljeni protvan. Tijesto pokrijte rajčicom te po njoj posipajte origano. Raštrkajte mozzarellu, češnjak i masline, pa sve pokapajte maslinovim uljem i začinite paprom. Pecite pizzu 13-15 minuta, dok ne bude hrskava i lijepo zapečena.

Pizzu izvadite iz pećnice i narežite na šnite. Komadiće pršuta i špinat rasporedite po pizzi, pa pokapajte sa još malo maslinovog ulja i dodajte još papra. Odmah poslužite.

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

Pan-Fried Tofu Steaks (vegan) / Tofu odresci pečeni na tavi (veganski)

I’ll come out right away and admit that I am not a huge tofu fan. It always seemed like too bland of a thing for me. However, when seasoned and prepared properly, tofu can be quite delicious. So here is a quick and easy tofu recipe that I think everyone might enjoy.

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INGREDIENTS:

(Yields 4 servings / 0.39 EUR per serving / 1.58 EUR for all)

For the tofu:

2 small blocks of firm tofu (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp sunflower seed oil (0.01 EUR)

For the sauce:

1 tsp miso paste (0.10 EUR)

1 tbsp ketchup (0.07 EUR)

1 tsp Sriracha (0.04 EUR)

1 tsp warm water (–)

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METHOD:

Pat dry tofu with a kitchen towel. If you want a firmer tofu texture, you can also press it and leave for an hour, but this step is totally optional. Cut each tofu block into half, so you end up with about 1 centimeter thick tofu slices. Sprinkle tofu generously with salt and black pepper.

Place a non-stick pan on medium heat and allow it to warm up thoroughly. Swirl the oil in the pan, then add the tofu slices. Cook the tofu undisturbed for about five minutes on each side, until crispy and golden.

Meanwhile, while the tofu is cooking, whisk up the sauce by mixing together all of the ingredients until creamy. Once the tofu is crispy on both sides, brush it with prepared sauce. Sear the tofu again on both sides, only for half a minute, until slightly charred. Serve warm or cold.

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Odmah ću priznati da nisam baš neki ogromni ljubitelj tofua, a sve iz razloga što je često nekako bezukusan. Međutim, kada tofu dobro začinite i pravilno pripremite, može biti veoma fini. Evo vam jedan brzi i jednostavni recept za tofu u kojem mislim da bi svi mogli uživati.

SASTOJCI:

(Za 4 porcije / 2,94 po porciji / 11,74 za sve)

Za tofu:

2 manja komada čvrstog tofua (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica suncokretovog ulja (0,03 kn)

Za umak:

1 žličica miso paste (0,75 kn)

1 žlica kečapa (0,50 kn)

1 žličica Srirache (0,30 kn)

1 žličica tople vode (–)

PRIPREMA:

Tofu posušite kuhinjskim ručnikom. Ako hoćete da tofu ima čvršću teksturu, možete ga prethodno pritisnuti sa nečim teškim i ostaviti da odstoji sat vremena kako bi istisnuli višak vode, ali taj korak uopće nije nužan. Oba komada tofua prerežite po debljini na pola, tako da dobijete oko 1 centimetar debele šnite. Tofu dobro začinite solju i paprom.

Neprijanjajuću tavu stavite na srednje jaku vatru i pustite da se dobro zagrije. Premažite tavu uljem, pa rasporedite po njoj šnite tofua. Nemojte tofu uopće dirate i kuhajte ga oko 5 minuta sa svake strane, da se zahrska i dobije zlatnu boju.

Dok se tofu peče, napravite umak tako da pomiješate sve sastojke dok sve ne bude glatko i kremasto. Kada se tofu zahrskao na obje strane, premažite ga pripremljenim umakom. Sada ga još po pola minute zapecite na obje strane tako da se fino karamelizira. Poslužite toplo ili hladno.

Pan-Fried Tofu Steaks (vegan) / Tofu odresci pečeni na tavi (veganski)

Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

This dish is absolutely amazing so I am definitely throwing it into our weekday meal rotation. I decided to serve the curry over rice to get even more meals out of it and sorted pretty much a whole week’s worth of food with one cooking. Also, I threw in the whole cauliflower stalk and leaves together with everything else, so nothing went to waste here.

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INGREDIENTS:

(Yields 8 servings / 0.79 EUR per serving / 6.37 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 chili pepper (0.13 EUR)

4 tomatoes (1.07 EUR)

1 head of cauliflower (1.33 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp salt (0.01 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups green lentils (0.80 EUR)

1 can of full-fat coconut cream (2.00 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up all the vegetables. Don’t throw away any leaves or stalk of your cauliflower, just chop those up finely as well. Rinse lentils under running water in a colander. In a large pot, saute the onion on oil on high heat for a few minutes until slightly translucent. Throw in garlic and chili pepper, stir and cook for just a minute until fragrant, before adding in the tomatoes, the cauliflower stalk and any thick stems. Reserve the green part of leaves and cauliflower florets to add in later. Stir and cook for a few minutes. Add in curry powder, salt, parsley, lentils, coconut cream and veggie broth, then bring to a rolling boil.

Once your curry is boiling, reduce heat and simmer with a lid on for about 30 minutes. Stir occasionally and add a splash of water if needed. After 30 minutes stir in cauliflower florets and green parts of leaves, then cook for additional 10-15 minutes, until cauliflower is done to your liking. Serve over a bed of cooked rice.

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Ovo jelo je jako ukusno, pa ću ga radi toga definitivno ubaciti u naš redovan tjedni meni. Pošto sam curry odlučila poslužiti uz kuhanu rižu, dobili smo još više porcija i sa jednim kuhanjem sam riješila prehrambene potrebe za skoro cijeli tjedan (hura!!!). Također, iskoristila sam ne samo cvjetiće karfijola, već i cijelu stabljiku i listove, pa se ništa nije bacilo.

SASTOJCI:

(Za 8 porcija / 6,09 kn po porciji / 48,71 kn za sve)

2 žlice suncokretovog ulja (0.20 EUR)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 chili papričica (1,00 kn)

4 rajčice (8,00 kn)

1 glavica cvjetače (10,00 kn)

2 žlice curry praha (2,00 kn)

1 žličica soli (0,01 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice zelene leće (6,00 kn)

1 konzerva punomasnog kokosovog mlijeka (15,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Listove i stabljiku cvjetače nemojte baciti, već i njih fino nasjeckajte. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu na ulju dinstajte par minuta luk na jakoj vatri, sve dok ne postane staklast. Ubacite češnjak i čili papričicu, promiješajte, te kuhajte samo minutu da sve zamiriši. Dodajte rajčice i tvrde stabljike cvjetače, s time da zelene dijelove i same cvjetiće sačuvate za kraj. Promiješajte i kuhajte nekoliko minuta. Ubacite curry, sol, peršin, leću, kokosovo mlijeko i temeljac, te pustite da zavrije.

Kada sve zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem tridesetak minuta, uz povremeno miješanje. Po potrebi dodajte malo vode, a nakon 30 minuta ubacite još i cvjetiće karfijola i zeleno lišće. Kuhajte još 10-15 minuta, dok cvjetača ne bude skuhana prema vašem ukusu. Poslužite preko kuhane riže.

Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)

We had a bunch of Cannellini beans at home so I decided to whip them up into a hummus. It turned out super creamy and delicious, so I can’t wait to have it over pasta and as a snack. I also cooked up my own beans, which is always a great idea, to not only save on money, but to also season the beans to your liking while they are cooking. Of course, feel free to use canned beans if you are in a hurry (I often do that as well), but the next time you have some extra time on your hands cook up some beans.

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INGREDIENTS:

(Yields 1 large jar / 1.27 EUR)

3 cups cooked cannellini beans (0.60 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp lemon juice (0.07 EUR)

1-2 tbsp bean cooking liquid or water (–)

3 tbsp peanut butter (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

Add the beans to a food processor with salt, pepper, garlic powder and lemon juice. Pulse until creamy and if needed add a bit of water or bean cooking liquid. Add in peanut butter and olive oil, then pulse once more until everything is well incorporated. Taste and adjust seasonings. Serve over pasta, with veggies, or as a dressing.

The hummus will keep refrigerated in an airtight container for at least a week.

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Pošto smo doma imali popriličnu količinu bijelog graha, odlučila sam na brzinu smutiti humus koji je na kraju ispao jako fini i kremasti, tako da sam jedva dočekala da ga sparim sa nekom tjesteninom ili snackom. Također, grah sam sama skuhala što je uvijek odlična opcija jer onda sami možete dozirati arome i začine dok se grah kuha. Naravno, ako vam se žuri u ovom receptu možete upotrijebiti i grah iz konzerve (što ja također često radim), ali idući puta kada ćete imati viška vremena napravite si tu uslugu i sami skuhajte svoj grah.

SASTOJCI:

(Za 1 veliku teglu / 9,42 kn)

3 šalice kuhanog bijelog graha (4,50 kn)

1 žličica soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žlica limunovog soka (0,50 kn)

1-2 žlice tekućine od kuhanja graha ili obične vode (–)

3 žlice kikiriki maslaca (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Grah, sol, papar, češnjak i limunov sok ubacite u multipraktik. Pulsirajte dok ne bude kremasto, a prema potrebi dodajte mrvicu vode ili tekućine od kuhanja graha. Dodajte kikiriki maslac i maslinovo ulje, pa još jednom propulsirajte da se sve sjedini. Poslužite preko tjestenine, sa povrćem ili kao dressing.

Humus će držati u hladnjaku u hermetički zatvorenoj posudi barem tjedan dana.

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)