Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

This salad is really killing it, but is super easy and quick to make. The balsamic reduction takes things to a whole new level and I suggest you cook up a bigger batch and store any extras in the fridge for future recipes.

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INGREDIENTS:

(Yields 2 servings / 1.08 EUR per serving / 2.16 EUR for all)

¼ cup of balsamic vinegar (0.33 EUR)

1 can beans (0.67 EUR)

½ cup pitted green olives (0.40 EUR)

3 tbsp capers (0.40 EUR)

1 small purple onion (0.10 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down.

While the balsamic vinegar is simmering, rinse beans, olives and capers under running water and leave to drain. Chop the olives into rounds. Peel and finely dice the red onion. Toss all of the ingredients together once the balsamic reduction cools down. Taste and adjust seasoning. Serve chilled.

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Ova salata je mrak, a ujedno i jako jednostavna i brza za pripremiti. Reducirani aceto daje još onaj ekstra štih, a moja je preporuka da si svakako pripremite malo ekstra aceta da imate za buduće recepte, te ga u međuvremenu čuvate u frižideru.

SASTOJCI:

(Za 2 porcije / 8,09 kn po porciji / 16,17 kn za sve)

¼ šalice aceta balsamica (2,50 kn)

1 konzerva graha (5,00 kn)

½ šalice odkoštenih zelenih maslina (3,00 kn)

3 žlice kapara (3,00 kn)

1 mali ljubičasti luk (0,75 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio.

Dok se aceto krčka, isperite grah, masline i kapare pod mlazom vode i stavite da se sve dobro ocijedi. Masline narežite na kolutiće. Luk ogulite i sitno nasjeckajte. Pomiješajte sve sastojke kada se reducirani aceto ohladi. Kušajte i prilagodite začine, te poslužite ohlađeno.

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Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

Smoky Vegan Chili / Aromatični veganski čili

The weather has been nothing but doom and gloom lately. Not to mention the cold, yuck. Such miserable days call for a steaming bowl of something hearty and this chili is just the thing. If you already have a bunch of cooked beans on hand, it all comes together super quickly and you’ll be left with days worth of stash. Trust me – you’ll thank yourself later for having enough wisdom to cook up a larger batch. 🙂

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INGREDIENTS:

(Yields 6 servings / 0.93 EUR per serving / 5.57 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.20 EUR)

4 large carrots (0.40 EUR)

1 red bell pepper (0.20 EUR)

1 can diced tomatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

1 cup red lentils (0.67 EUR)

4 cups precooked black beans (1.00 EUR)

1 block smoked tofu (1.00 EUR)

1 tsp garlic powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

4 cups vegetable broth (0.27 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Drain tofu and cut into cubes. Wash the lentils in a colander under running water. Drain and rinse the beans. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in fresh garlic, chili peppers, carrots and bell pepper, stir and cook for a few minutes to slightly caramelize. Add in all of the remaining ingredients and bring to a rolling boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Stir occasionally and add in a splash of water if needed. Taste and adjust seasoning and serve warm. This dish reheats great and will keep refrigerated for up to five days.

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Zadnji su dani bili baš apokaliptični i grozno hladni, a takvo bezvezno vrijeme je kao stvoreno za neko vruće jelo na žlicu. Ovaj čili je zato došao k’o naručen. Ako već imate doma kuhanog graha, jelo ćete pripremiti za čas, a ostati će vam i nekoliko porcija za kasnije. Vjerujte mi, biti ćete sami sebi jako zahvalni što ste bili dovoljno mudri da se opskrbite većom zalihom. 🙂

SASTOJCI:

(Za 6 porcija / 7,09 kn po porciji / 42,51 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (1,50 kn)

4 velike mrkve (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 šalica crvene leće (5,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

1 dimljeni tofu (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

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

2 žličice dimljene paprike (1,00 kn)

1 žlica slatke crvene paprike (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ocijedite tofu i narežite ga na kockice. U mrežastoj cjediljci dobro isperite leću pod mlazom vode. Ocijedite i isperite grah. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, čili, mrkve i papriku rogu, promiješajte i kratko kuhajte dok se povrće ne karamelizira. Sada dodajte sve preostale sastojke i pustite da sve zavrije.

Čim čili zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 30 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kušajte i prilagodite začine, pa poslužite toplo. Ovo se jelo super podgrijava, a u hladnjaku će držati do pet dana.

Smoky Vegan Chili / Aromatični veganski čili

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

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)

You guys, these are so, so delicious! And cheap! I mean, it’s just beans, bread, carrots and a bunch of spices. But they turned out so tasty! Yum!

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INGREDIENTS:

(Yields 12 burger patties / 0.21 EUR per patty / 2.46 EUR for all)

For the batter:

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp ground coriander (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

1 and ½ tsp salt (0.01 EUR)

2 large carrots (0.20 EUR)

4 cups precooked black beans (0.80 EUR)

4 tbsp ketchup (0.13 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 burger bun (0.13 EUR)

½ cup plant based milk (0.20 EUR)

½ cup breadcrumbs (0.13 EUR)

Additional:

½ cup breadcrumbs for coating (0.13 EUR)

Oil for frying or roasting (0.07 EUR)

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METHOD:

Place the burger bun in a small bowl and cover with milk. Allow to soak while you prepare everything else. Peel and finely dice the onion and mince the garlic. Peel the carrot and grate it on a box grater. Add 3 tablespoons of oil to a small pan on a high heat and saute the onion for about five minutes until translucent. Now add in fresh garlic, garlic powder, paprika, oregano, coriander, chili, black pepper and salt and stir for a minute so the spices get fragrant. Dump in shredded carrot and cook for a few minutes until softened.

Pulse the beans with ketchup in a food processor until creamy. Transfer the beans to a bowl, together with carrot and onion mix, parsley and flax seeds. Using your hands, rip the soaked and softened burger bun to small pieces into this mix and give everything a very good stir. Gradually add in the breadcrumbs as needed, so the mix thickens up and is not too sticky. Taste and adjust seasonings, then refrigerate the batter for half an hour so all the flavors have time to combine and the mixture is easier to handle.

After 30 minutes shape the batter into burger patties and coat each patty with breadcrumbs on all sides. Fry the patties in a bit of oil on stovetop for a few minutes on each side, or lightly brush with oil, spread on a parchment lined baking sheet and bake for 20 minutes at 200°C to crisp them up. Serve warm, adorned with burger paraphernalia of your choice.

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Dragi prijatelji, ovi burgeri su prefini! I jeftini!!! U njima su samo grah, kruh, mrkve i hrpa začina, ali ispali su baš za prste polizati. Mljac!

SASTOJCI:

(Za 12 burgera / 1,54 kn po burgeru / 18,52 kn za sve)

Za smjesu:

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

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

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

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

1 i ½ žličica soli (0,02 kn)

2 velike mrkve (1,50 kn)

4 šalice kuhanog crnog graha (6,00 kn)

4 žlice kečapa (1,00 kn)

2 žlice svježeg nasjeckanog peršina (1,00 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 žemlja (1,00 kn)

½ šalice sojinog ili drugog biljnog mlijeka (1,50 kn)

½ šalice krušnih mrvica (1,00 kn)

Dodatno:

½ šalice krušnih mrvica za paniranje (1,00 kn)

Ulje za pečenje ili prženje (0,50 kn)

PRIPREMA:

Žemlju stavite u malu zdjelicu i zalijte s mlijekom, pa ju ostavite da se namače dok pripremite sve ostalo. Ogulite i fino nasjeckajte luk i češnjak, te ogulite i naribajte mrkve. U malu tavicu dodajte 3 žlice ulja pa na jakoj vatri kratko prodinstajte luk dok ne bude staklast. Na luk dodajte svježi i sušeni češnjak, papriku, origano, korijander, čili, papar i sol, te promiješajte i kuhajte minutu, samo da začini zamiriše. Ubacite na to ribanu mrkvu, te kratko dinstajte da omekša.

Grah skupa sa kečapom propulsirajte u multipraktiku da bude kremast. Preselite grah u zdjelu skupa sa dinstanom mrkvom, peršinom i mljevenim lanom. Rukama u to nadrobite namočenu žemlju, pa sve jako dobro promiješajte. Postepeno dodajte krušnih mrvica, koliko bude trebalo da se smjesa zgusne i ne bude jako ljepljiva. Takvu gotovu smjesu stavite u hladnjak na pola sata kako bi se arome sjedinile i kako bi smjesom bilo lakše rukovati.

Nakon 30 minuta od smjese formirajte burgere, pa svaki burger obložite krušnim mrvicama. Burgere kratko popecite sa obje strane na malo ulja u tavi, ili ih jednostavno premažite sa malo ulja te ubacite u pećnicu zagrijanu na 200°C na 20 minuta da se malo zahrskaju. Poslužite toplo, sa vama najdražim dodatcima.

Black Bean Burgers (vegan) / Burgeri od crnog graha (veganski)

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

Heya friends! Today is your lucky day because should you decide to make this recipe, you’ll end up with a ton of delicious food. And it’s all gonna come out unbelievably cheap! This chili is super tasty and it’s understandable if you’ll want to just eat it straight from the pot. I won’t judge you. But I decided to save a little over a half of the batch for burritos and that was an excellent idea.

I went with phyllo pastry for burritos because it’s cheaper than tortillas and I was in a mood for some flakey crunch. Of course, you’re more than welcome to adjust this to your own liking and use regular tortillas instead. In that case you’ll only need to bake the burritos for about 10-15 minutes to give them a bit of color and to ensure that the cheese melts.

And since cooking a chili takes some time and should be a labor of love, I suggest that you break this project down into two days. Make the chili on day one and assemble and bake the burritos on day two, or even three or four, as the chili’s only gonna taste better as it sits. That’s the route I took and therefore didn’t feel like I slaved away in the kitchen for hours. It’s also worth it to cook your own black beans for this as that way the whole ordeal will be even more inexpensive and a lot healthier. Also, I used frozen corn because that’s what we had around, but canned works just as well. And finally, my dried red pepper flakes are super potent so I went with just a teaspoon, but go ahead and go wild there if you’d like a stronger kick.

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INGREDIENTS:

(Yields at least 4 very generous servings of chili + 10 phyllo burritos //

7.10 EUR for all the chili / 3.37 EUR for all additional burrito stuff / 10.47 EUR for all)

For the chili – the turkey part:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups ground turkey (1.33 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

For the chili – everything else:

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

6 sweet pickled peperoncinos (0.40 EUR)

2 bay leaves (0.03 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

2 large carrots (0.40 EUR)

2 red bell peppers (1.00 EUR)

2 cans diced tomatoes (1.33 EUR)

4 cups precooked black beans (1.00 EUR)

2 cups frozen corn (0.53 EUR)

1 tsp salt (0.01 EUR)

1-2 cups water (–)

Handful of fresh parsley (0.27 EUR)

For assembling the burritos:

10 sheets of phyllo pastry (1.33 EUR)

¼ cup water (–)

2 tbsp sunflower seed oil (0.03 EUR)

2 cups shredded cheese (1.33 EUR)

Additional burrito items:

Sunflower seed oil for greasing the baking tray (0.01 EUR)

Sour cream for topping (0.67 EUR)

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METHOD:

Add the oil, turkey, paprika, salt and pepper to a big pot and give everything a good stir. Place on medium heat and cook for 10-15 minutes, until the meat is slightly browned. Stir occasionally and break the meat down into smaller chunks with your spatula. As necessary add a splash of water to the meat to ensure it doesn’t burn. Once cooked, remove all the meat from the pot and set aside.

While your meat is cooking, wash, peel and finely dice all the veggies. Add another three tablespoons of oil to the same pot where you’ve cooked the meat, and throw in diced onion to sauté for about 5-10 minutes, until slightly translucent. Throw in finely chopped garlic and peperoncinos, plus bay leaves, red pepper flakes and Hungarian and smoked paprika. Stir the spices and cook for a minute, so the flavors can bloom. Then dump in diced carrots and bell peppers and a splash of water if needed to deglaze the pot of spices. Cook for a few minutes to slightly caramelize, before returning the meat to the pot and adding in diced tomatoes, beans, corn and salt. Pour enough water so that everything is submerged and bring to a rolling boil. Reduce heat to low and simmer with a lid cracked open for about two hours, while stirring occasionally. If necessary, add in a splash more of water. Taste and adjust seasoning and stir in fresh parsley.

At this point your chili is done and feel free to devour all as it is, or over rice and topped with a bit of shredded cheese and a dollop of sour cream.

For the burrito route, allow the chili to cool down a bit before proceeding, so you give it additional time to thicken and avoid any burn disasters involving hot chili and your body parts. Preheat oven to 180°C. Prepare a large baking tray (or two smaller ones, which is what I did) by greasing them up with oil and setting aside. In a small bowl, whisk together two tablespoons of oil and a quarter cup of water, to brush over the phyllo sheets.

Spread out the phyllo on clean flat surface. Lightly brush each sheet with a water-oil mixture, then add about a quarter cup of the chili to each sheet and sprinkle with some shredded cheese. Roll up the phyllo and snuggly arrange in a prepared baking tray. Lightly brush the top of arranged burritos with water-oil mixture then bake for about 40 minutes until crispy and golden.

Serve warm with a dollop of sour cream. These reheat very well, but you can also freeze a whole tray of unbaked burritos for later. There’s no need to thaw them before baking, just brush with a bit of water-oil mix and bake as you would the freshly made ones.

And you totally deserve a medal (and a burrito!) if you finished reading this gargantuan block of text in a single sitting. 😀

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Pozdrav svima! Danas je vaš sretan dan jer ukoliko se odlučite spremiti ovaj recept, završiti ćete sa gomilom izvrsne hrane. I sve će vas koštati jako malo novaca! Ovaj čili je toliko ukusan da je sasvim shvatljivo ako ćete navaliti na njega i jesti ga direktno iz lonca. Ni malo vas ne osuđujem. Ali ja sam ipak odlučila sačuvati i nešto više od polovice za buritose, odnosno meksičke burekiće, i to je ispala izvrsna ideja.

Buritose sam odlučila motati u lisnato tijesto jer je jeftinije od tortilja, a i bila sam raspoložena za nešto hrskavo. Naravno, vi slobodno ovo prilagodite vlastitim željama i uzmite obične tortilje. U tom slučaju ćete buritose trebati peći samo 10-15 minuta, čisto da dobiju malo boje i da vam se sir rastopi.

Pošto kuhanje čilija zahtjeva nešto vremena i dosta ljubavi, predlažem da ovaj projekt razbijete na dva dana. Čili možete skuhati prvi dan, a drugi, ili čak treći ili četvrti, složiti i peći buritose, pošto će čili biti samo još finij kako bude stajao. Osobno sam se i ja odlučila tako napraviti kako ne bi imala osjećaj da robujem u kuhinji od jutra do mraka. Također, isplati se i da sami skuhate crni grah kako bi cijeli pothvat bio još jeftiniji i zdraviji. Ovdje sam uporijebila smrznuti kukuruz jer je to ono što smo imali doma, ali možete staviti i onaj iz konzerve. I za kraj, naš je sušeni čili u pahuljicama bio užasno ljut, pa sam stavila samo žličicu. Vi se slobodno razmašite i prilagodite ljutinu svojem ukusu.

SASTOJCI:

(Za barem 4 izdašne porcije čilija + 10 burek – buritosa;

Za sav čili 53,07 kn / sve dodatno za burek – buritose 25,30 kn // ukupno za sve 78,37 kn)

Za čili – mesni dio:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene puretine (10,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

Za čili – sve ostalo:

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

6 slatkih ukisljenih feferona (3,00 kn)

2 lovorova lista (0,20 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene slatke paprike (0,50 kn)

2 velike mrkve (3,00 kn)

2 crvene paprike roge (7,50 kn)

2 konzerve sjeckane rajčice (10,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

2 šalice smrznutog kukuruza (4,00 kn)

1 žličica soli (0,01 kn)

1-2 šalice vode (–)

Pregršt svježeg peršina (2,00 kn)

Za složiti bureke – buritose:

10 kora za savijače (10,00 kn)

¼ šalice vode (–)

2 žlice suncokretovog ulja (0,20 kn)

2 šalice ribanog sira (10,00 kn)

Dodatno za burek – buritose:

Suncokretovo ulje za namatiti kalup za pečenje (0,10 kn)

Kiselo vrhnje za posluživanje (5,00 kn)

PRIPREMA:

U velikom loncu promiješajte skupa ulje, puretinu, papriku, sol i papar. Stavite na srednju vatru i kuhajte 10-15 minuta dok se na mesu ne ulovi smećkasta korica. Povremeno promiješajte, a meso razbijte u manje komadiće špatulom. Po potrebi dodajte i mrvicu vode kako meso ne bi zagorilo. Kada je meso gotovo, maknite ga iz lonca i stavite na stranu.

U međuvremenu, dok se meso kuha operite, ogulite i fino nasjeckajte svo povrće. U onaj isti lonac u kojem ste kuhali meso dodajte još tri žlice ulja i nasjeckani luk, pa dinstajte oko 5-10 minuta dok ne postane staklast. Ubacite sjeckani češnjak i feferone, te lovor, čili, slatku i dimljenu papriku. Promiješajte začine i kuhajte ih samo minutu, da se arome otpuste. Sada sa malo vode dodajte sjeckanu mrkvu i papriku rogu te promiješajte kako bi se začini otpustili sa dna lonca. Par minuta kuhajte da se sve lagano karamelizira prije nego u lonac vratite meso i ubacite rajčice, grah, kukuruz i sol. Podlijte sa onoliko vode koliko treba da se sve potopi i pustite da zavrije. Smanjite vatru i uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko dva sata. Po potrebi dodajte još mrvicu vode. Kušajte i prilagodite začine te na kraju umiješajte svježi peršin.

Vaš je čili sada gotov i slobodno možete na njega navaliti. Možete ga poslužiti bez ikakvih dodataka takvog kakav je ili preko kuhane riže, sa malo ribanog sira, kao i sa žlicom kiselog vrhnja.

Ako se odlučite ići dalje i raditi buritose, pustite da se čili malo ohladi prije nego što nastavite. Čili će se još zgusnuti kako se bude hladio, a također ćete izbjeći i potencijalne katastrofične opekline koje uključuju vrući čili i vaše dijelove tijela. Zagrijte pećnicu na 180°C. Veliki protvan (ili dva manja) namastite uljem i stavite na stranu. Napravite premaz za kore tako da u maloj zdjelici pomiješate dvije žlice ulja i četvrtinu šalice vode.

Kore za savijače raširite na čistoj radnoj plohi. Svaku koru lagano premažite mješavinom ulja i vode, pa onda na nju dodajte oko ¼ šalice čilija. Posipajte sa malo ribanog sira, zarolajte i slažite u pripremljeni protvan. Kada ste složili buritose, po vrhu ih još dodatno premažite sa mješavinom ulja i vode te pecite oko 40 minuta dok ne budu hrskavi i zlatni.

Poslužite toplo sa malo kiselog vrhnja. Buritosi se super podgrijavaju, ali ih također možete i smrznuti skupa sa protvanom prije nego ste ih stavili peći. Kasnije ne trebate ništa odmrzavati, samo premažite smrznute buritose sa malo vode i ulje te pecite baš kao što bi ste i one svježe.

A ako ste ovaj gargantuanski blok tektsa pročitali u jednom sjedenju, zaslužujete medalju (i burito)! 😀

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

Ah, beans, how would one live without them? I love making a huge pot of bean stew when I lack inspiration for things more profound. Not only does this ensure I have lunch prepared for many days to come, but bean stew tastes even better in time as it sits and the aromas mingle. Not to mention how cheap dried beans are. Bean stew is also one of those things that freeze great, so what more could one ask of a dish?

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INGREDIENTS:

(Yields 10 servings / 0.87 EUR per serving / 8.70 EUR for all)

2 cups dried beans (1.00 EUR)

2 cups dried whole rye (1.00 EUR)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

1 cup finely diced bacon (1.00 EUR)

8 small sausages – I used Carniolan sausage (3.20 EUR)

6 garlic cloves (0.20 EUR)

1 bay leaf (0.01 EUR)

Pinch of dried chili flakes (0.03 EUR)

4 pickled sweet pepperoncino peppers (0.27 EUR)

2 tbsp sweet Hungarian paprika (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

4 carrots (0.27 EUR)

1 large red horn pepper (0.33 EUR)

3 tbsp dried parsley (0.20 EUR)

2 cups tomato sauce (0.53 EUR)

8-10 cups water (–)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

Wash beans and rye under running water and let them soak overnight. Rinse and drain the next day and set aside. Wash and finely dice all the veggies and cut the sausages into small pieces.

Add olive oil to the large pot and saute onion for a few minutes, until translucent. Dump in bacon and sausages, stir and cook until slightly crispy. Now add in chopped garlic, bay leaf, chili flakes, pepperoncinos Hungarian and smoked paprika, give a good stir and cook for a minute so the aromas loosen from the spices. Put in chopped carrots and horn pepper to cook them for a few minutes until caramelized.

Sprinkle everything with dried parsley, add in drained beans and rye, pour tomato sauce and water over everything, season with salt and pepper and give a really good stir. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about an hour and a half, until the beans and rye are thoroughly cooked through. Taste and adjust seasoning and serve warm.

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Iskreno, ne mogu uopće zamisliti život bez graha. Nema mi draže stvari nego napraviti veliki lonac grah variva kada se ne osjećam nadahnutom za nešto kompleksnije. Ne samo da tako imam osiguran ručak za više dana unaprijed, već varivo bude još bolje kako stoji i okusi se dobro prominglaju. A da ni ne spominjem činjenicu koliko je suhi grah jeftin. Varivo od graha je jedna od onih stvari koje se super smrzavaju, i što više od nekog jela uopće možemo tražiti?

SASTOJCI:

(Za 10 porcija / 6,52 kn po porciji / 65,18 kn za sve)

2 šalice suhog graha (7,50 kn)

2 šalice suhe integralne raži (7,50 kn)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

1 šalica fino sjeckanog špeka (7,50 kn)

8 malih kobasica – ja sam upotrijebila kranjske (24,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 lovorov list (0,10 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

4 ukiseljena slatka feferona (2,00 kn)

2 žlice slatke crvene paprike (1,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

4 mrkve (2,00 kn)

1 velika crvena paprika roga (2,50 kn)

3 žlice sušenog peršina (1,50 kn)

2 šalice pasirane rajčice (4,00 kn)

8-10 šalica vode (–)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Operite grah i raž pod tekućom vodom i ostavite namočene preko noći. Isperite i ocijedite idući dan i stavite na stranu. Operite i fino nasjeckajte svo povrće, a kobasicu narežite na male komadiće.

Stavite maslinovo ulje u veliki lonac i na njemu prodinstajte luk par minuta dok ne postane staklast. Ubacite špek i kobase, promiješajte i kuhajte dok se lagano ne zahrskaju. Sada dodajte češnjak, lovorov list, čili, feferone, slatku i dimljenu papriku, sve dobro izmiješajte i kuhajte minutu, samo da se arome otpuste iz začina. Ubacite nasjeckane mrkve i papriku rogu, te ih pustite par minuta da se lagano karameliziraju.

Sve posipajte sušenim peršinom, dodajte ocijeđeni grah i raž, sve zalijte rajčicom i vodom, začinite solju i paprom, te dobro promiješajte. Pustite da zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem oko sat i pol, dok se grah i raž ne skuhaju do kraja. Kušajte i prilagodite začine, a poslužite toplo.

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

I’ve been in a mood for a hearty bean stew for a while and decided to add in some lentils for a good dose of creaminess. This recipe yields a huge bulk, which is more than fine by me, because it means I have lunch sorted out for a while. While it does take some time for dried beans to cook, the actual work involved here is minimal, so it’s definitely worth to put in the extra effort to be more cost-effective.

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INGREDIENTS:

(Yields 8 servings / 0.66 EUR per serving / 5.30 EUR for all)

2 cups dried beans (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.40 EUR)

4 large carrots (0.40 EUR)

1 can peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

Pinch red pepper flakes (0.03 EUR)

6 cups water (–)

Bunch of fresh parsley (0.27 EUR)

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METHOD:

Pick through, wash and soak the beans in cold water the night before. The following day drain the beans, cover with fresh water and simmer until the beans are cooked through. Rinse once more, drain and set aside.

Wash, peel and chop up all the veggies. Rinse and drain lentils and set aside. Saute onion on oil in a large pot for a few minutes, on high heat, until softened and slightly translucent. Add in minced garlic, finely chopped chili peppers and diced carrots and cook briefly to get the flavours going. Dump in canned tomatoes and crush them with your spatula. Now add in the cooked beans, lentils, bay leaf, paprika, salt, pepper and red pepper flakes, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes, until thickened and the lentils are cooked through. Remove from heat, stir in chopped parsley and taste to adjust seasoning. This freezes and reheats great, so you have lunch situations sorted out for a while.

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Već mi se neko vrijeme jede neko fino varivo od graha, a u ovo sam odlučila ubaciti i leću za ekstra kremastu teksturu. Ovaj recept daje ogromnu količinu, ali meni to sasvim odgovara jer onda imam riješen ručak za neko vrijeme. Usprkos tome što suhom grahu treba vremena da se skuha, stvaran posao je u tom dijelu minimalan. Tako da mislim da se definitivno isplati uložiti malo više truda i tako proći jeftinije.

SASTOJCI:

(Za 8 porcija / 4,96 kn po porciji / 39,64 kn za sve)

2 šalice suhog graha (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (3,00 kn)

4 velike mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,12 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

6 šalica vode (–)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Većer prije proberite i operite grah, te ga ostavite namočenog u hladnoj vodi. Sljedećeg dana ocijedite grah, pokrijte svježom vodom i stavite kuhati. Skuhani grah isperite, ocijedite i stavite na stranu.

Operite, ogulite i nasjeckajte svo povrće. Isperite leću i sstavite na stranu. U velikom loncu na jakoj vatri prodinstajte luk na ulju par minuta, dok ne bude staklast i mekan. Ubacite sjeckani češnjak, čili i mrkve, pa kratko prokuhajte da se aktiviraju arome. Dodajte pelate pa ih izgnječite špatulom. Sada u lonac ubacite kuhani grah, leću, lovorov list, slatku papriku, sol, papar, čili pahuljice i zalijte sve vodom. Pustite neka zavrije, a onda smanjite vatru i krčkajte oko 30 minuta, dok se varivo ne zgusne, a leća se ne skuha. Maknite s vatre, umiješajte sjeckani peršin, te kušajte i prilagodite začine. Ovo se super smrzava i podgrijava, tako da imate osiguran ručak za još neko vrijeme.

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)