clean eating

Black Lentil Smoky Chili (vegan) / Aromatični čili od crne leće (veganski)

Crunch Crunch Away, , , , , , , , 2 Comments

Since the weather conditions became somewhat intense, I am definitely trying to minimize the time I need to spend next to the stove. I do, however, wish to eat as well, so I turn to quick and easy dishes that require minimal attention and can be made in larger batches.

This chili recipe is super versatile and you can throw in any odd leftover veggies you might have hanging around your fridge. There’s also a wide variety of side dishes you can serve it with. I opted for quinoa, but other grains of choice would also work well here. You can also use it as a tortilla and taco stuffing as well, which I’ve done on many occasions.

IMGP8445

INGREDIENTS:

(Yields 4 generous servings / 0.95 EUR per serving / 3.78 EUR for all)

For the chili:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 red bell pepper (0.40 EUR)

2 carrots (0.20 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp oregano (0.07 EUR)

1 bay leaf (0.03 EUR)

1 cup black lentils (1.00 EUR)

1 tbsp dried parsley (0.07 EUR)

2 cups tomato puree (0.53 EUR)

1 cup water (–)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

IMGP8435

IMGP8442

METHOD:

Wash, peel and finely dice all of the veggies. Rinse the lentils in a colander under running water. Place deep pot on high heat and add in oil, onion, garlic, pepper and carrots. Saute for a few minutes, until veggies are softened and slightly caramelized. Add in salt, black pepper, red pepper flakes, paprika, garlic powder, oregano and bay leaf. Stir and cook for just a minute, so the spices become fragrant. Add in lentils, parsley, tomato puree and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 45 minutes, until lentils are thoroughly cooked through. If needed, add a splash more of water.

While the chili is simmering away, prepare the quinoa as well. Rinse quinoa in a fine mesh colander under running water, then add to a small pot along with water and salt. Bring to a boil, reduce heat and cook with a lid on for 15 minutes.

Serve the chili over cooked quinoa, or portion out and refrigerate for up to five days.

IMGP8446

Pošto su nam se vremenski uvjeti intenzivirali po pitanju vrućine, definitivno se trudim minimizirati trenutke provedene uz štednjak. Međutim, također želim i jesti, pa sam napravila kompromis tako da sam se okrenula jednostavnim jelima oko kojih ne treba puno petljati, a može ih se skuhati i u većim količinama.

Ovaj recept za čili je jako prilagodljiv i u njega slobodno možete utrpati bilo koje rendom ostatke povrća koji su vam se skupili doma. Također, možete ga servirati sa raznoraznim prilozima. Ja sam se odlučila za kvinoju, ali bilo koja druga žitarica bi ovdje isto bila super. Osim toga, čili možete utrpati i u tortilje ili tacose, što je kod nas doma već isprobana i provjerena metoda.

SASTOJCI:

(Za 4 izdašne porcije / 7,04 kn po porciji / 28,17 kn za sve)

Za čili:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 crvena paprika (3,00 kn)

2 mrkve (1,50 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica origana (0,50 kn)

1 lovorov list (0,20 kn)

1 šalica crne leće (7,50 kn)

1 žlica sušenog peršina (0,50 kn)

2 šalice pasirane rajčice (4,00 kn)

1 šalica vode (–)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Leću isperite u cjediljci pod mlazom vode. Stavite duboki lonac na jaku vatru i dodajte ulje, luk, češnjak, papriku i mrkve. Dinstajte nekoliko minuta da sve omekša i lagano se karamelizira. Ubacite sol, papar, čili, papriku, češnjak u prahu, origano i lovor. Promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte i leću, peršin, pasiranu rajčicu i vodu. Pustite da zavrije, smanjite vatru, pa krčkajte oko 45 minuta, dok leća ne bude skroz kuhana. Prema potrebi dodajte još mrvicu vode.

Dok se čili krčka pripremite kvinoju. Isperite i kvinoju u sitnoj cjediljci pod mlazom tekuće vode. Ubacite u lončić, prelijte vodom, posolite i stavite kuhati. Kada zavrije, smanjite vatru i krčkajte poklopljeno 15 minuta.

Čili poslužite odmah sa kuhanom kvinojom ili rasporedite u porcije i čuvajte u hladnjaku do pet dana.

Black Lentil Smoky Chili (vegan) / Aromatični čili od crne leće (veganski)

Lazy Braised Mussels / Dagnje na lijenu buzaru

Crunch Crunch Away, , , , , , , 2 Comments

This recipe is really great for hot summer days, as it comes together super quickly which means minimal time sweating next to your hot stove. I’m personally a big fan of mussels, but definitely not a fan of scrubbing their shells clean and getting rid of all the seaweed. But frozen cleaned mussels enter the stage here and make life immensely easier.

To make this recipe even tastier with more complex flavors, sub the water with white wine. We were out of wine however, so water was also fine.

IMGP8418

INGREDIENTS:

(Yields 2 generous servings / 1.57 EUR per serving / 3.14 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried rosemary (0.02 EUR)

2 tbsp butter (0.27 EUR)

1 tbsp tomato paste (0.13 EUR)

250 grams cleaned frozen mussels, thawed (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried parsley (0.07 EUR)

¼ cup water (–)

Juice of a lemon (0.27 EUR)

IMGP8417

METHOD:

Rinse the thawed mussels in a colander under cold water and leave to drain. In the meantime, finely dice the onion and mince garlic. Add olive oil, onion and garlic to a skillet on medium heat and saute for a few minutes until slightly translucent. Add in bay leaf, rosemary, butter, tomato paste, mussels, salt, pepper and parsley and give it a toss. Add a bit of water (or wine, if using) and allow it all to simmer for 5-10 minutes. Remove from heat and drizzle generously with lemon juice. Serve immediately with pasta, rice or with nice crusty bread.

IMGP8420

Recept u nastavku je savršen za vruće ljetne dane, pošto je gotov za tili čas što znači minimalno znojenje za vrućim štednjakom. Osobno sam veliki ljubitelj dagnji, ali nisam nikakao ljubitelj procedure ribanja i čišćenja njihovih ljuštura. Srećom, kao spas ovdje dolaze zamrznute očišćene dagnje.

Da bi ovaj recept bio još ukusniji i sa kompleksnijim aromama, umjesto vode upotrijebite bijelo vino. Mi ga nismo imali doma, tako da je i voda poslužila svrsi i sve je ispalo dobro.

SASTOJCI:

(Za 2 izdašne porcije / 11,71 kn po porciji / 23,42 za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog ružmarina (0,15 kn)

2 žlice maslaca (2,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

250 grama očišćenih smrznutih dagnji, odmrznutih (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

¼ šalice vode (–)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Odmrznute dagnje isperite u cjediljci pod mlazom hladne vode i pustite ih da se ocijede. U međuvremenu fino nasjeckajte luk i češnjak. Maslinovo ulje, luk i češnjak stavite u tavu na srednje jaku vatru i dinstajte par minuta da zamiriše i omekšaju. Dodajte lovor, ružmarin, maslac, koncentrat rajčice, dagnje, sol, papar i peršin, pa sve dobro promiješajte. Podlijte sa malo vode (ili vina, ako ga koristite), pa pustite da se lagano krčka 5-10 minuta. Maknite s vatre i zalijte sa limunovim sokom. Poslužite odmah sa tjesteninom, rižom ili komadom finog hrskavog kruha.

Lazy Braised Mussels / Dagnje na lijenu buzaru

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

Crunch Crunch Away, , , , , , , , , 2 Comments

There’s also a tiny bit of frozen cauliflower in there. But the post title would have been too big to chew on. See, I had a tiny bit of frozen cauliflower left in the freezer, so into the soup it all went. I don’t really think it did much for the flavor, but since the cauli is also a part of the soup I’ll list it with the rest of the ingredients.

IMGP8400

INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.81 EUR for all)

2tbsp sunflower seed oil (0.03 EUR)

1large onion (0.10 EUR)

6 garlic cloves (0.20 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)

1 tsp garlic powder (0.07 EUR)

1 tbsp curry powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

½ of large kale head (0.40 EUR)

2 cups frozen peas (0.40 EUR)

1 cup frozen cauliflower (0.27 EUR)

6 cups water (–)

IMGP8398

METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in oil, onion and garlic. Saute for a few minutes, until softened and slightly translucent. Add in salt, black pepper, red pepper flakes, garlic powder, curry, basil and bay leaf. Give a good stir and cook for just a minute, so the spices become fragrant. Dump in parsley, kale, peas, cauliflower and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 15-20 minutes, until everything is cooked through and softened.

Remove the soup from heat and pulse with an immersion blender until smooth and creamy. Serve warm. This soup freezes and reheats very well, so you can make a big batch and keep on hand for emergencies.

IMGP8401

U ovoj juhici ima također i mrvica cvjetače. No onda bi naslov bio malo prevelik za prožvakati. Ali pošto sam imala malo smrznute cvjetače u frizeru, naravno da sam i nju strpala u juhu. Mislim da ona nije značajno utjecala na sam okus, no pošto je dio juhe, ipak je navedena u receptu sa svim ostalim sastojcima.

SASTOJCI:

(Za 6 porcija / 2,22 kn po porciji / 13,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvatsušenog čilija u listićima (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličicacurry praha (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

½ velike glavice kelja (3,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 šalica smrznute cvjetače (2,00 kn)

6 šalica vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk i češnjak. Dinstajte nekoliko minuta da sve omekša i postane staklasto. Ubacite sol, papar, čili, češnjak u prahu, curry, bosiljak i lovor. Dobro promiješajte i pustite minutu samo da začini zamiriše. Sada dodajte i peršin, kelj, grašak, cvjetaču i vodu. Pustite da zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 15-20 minuta, dok se svo povrće ne skuha do kraja i ne omekša.

Maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo. Ova se juha super smrzava i podgrijava, pa možete bez problema napraviti veću količinu i imati pri ruci za krizne trenutke.

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Crunch Crunch Away, , , , , , , , , , 2 Comments

Can we talk about the fact that it’s going to be June tomorrow and I am wearing a sweater and a windproof jacket? Since the weather conditions obviously don’t care one bit that we are approaching summer, here’s a quick and cozy recipe to warm up your frostbite laden souls. If you are lucky enough to experience more reasonable temperatures for this time of the year, then I am deeply envious. But nevertheless, bookmark this quick little recipe for future emergencies.

IMGP8366

INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.55 EUR for all)

2 squares of Chinese noodles (1.07 EUR)

6 cups veggie broth (0.40 EUR)

4 large carrots (0.40 EUR)

8 Shiitake mushrooms (0.53 EUR)

½ small head of cauliflower (0.80 EUR)

1 cup edamame beans (0.80 EUR)

1 tbsp miso paste (0.27 EUR)

1-2 tbsp soy sauce (0.13 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP8371

METHOD:

Wash, peel and chop up all the veggies and mushrooms. Cook the noodles according to the package instructions, rinse under cold water and set aside. Bring the veggie broth to a rolling boil and add in carrots, mushrooms, cauliflower and edamame beans. Cook for about 10 minutes, until the veggies are cooked through. Add in the noodles and cook for another minute just to reheat. Turn off heat.

Melt the miso paste in a bit of hot broth, then stir into the soup. Taste and add soy sauce as needed. Stir in red pepper flakes and toasted sesame oil. Serve immediately.

IMGP8367

Možemo li porazgovarati o činjenici da će sutra lipanj, a ja hodam okolo u džemperu i jakni? Pošto vremenske uvjete baš boli briga za to što se približava ljeto, evo vam jedan brzi i fini recept da vam ugrije ozeble duše. Ako imate tu sreću da uživate u razumnijim temperaturama za ovo doba godine, onda vam zavidim. Ali neovisno o tome, bukmarkirajte si ovaj receptić za buduća krizna stanja.

SASTOJCI:

(Za 4 porcije / 8,54 kn po porciji / 34,15 kn za sve)

2 kocke kineskih rezanaca (8,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 velike mrkve (3,00 kn)

8 gljiva shiitaka (4,00 kn)

½ male glavice cvjetače (6,00 kn)

1 šalica boba (6,00 kn)

1 žlica miso paste (2,00 kn)

1-2 žlice soja sosa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće i gljive. Rezance skuhajte prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Temeljac stavite da zavrije, pa dodajte u njega mrkve, gljive, cvjetaču i bob. Kuhajte desetak minuta, dok povrće ne bude gotovo. Dodajte rezance i kuhajte još minutu da se ugriju. Maknite s vatre.

Miso pastu rastopite u malo vrućeg temeljca pa onda umiješajte u juhu. Kušajte i prema potrebi dodajte soja sosa. Umiješajte čili i sezamovo ulje, pa odmah poslužite.

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

Crunch Crunch Away, , , , , , , , , , Leave a comment

If you’re looking for something cheap, quick and easy, look no further. This dish is all of the above and more. You can also easily veganize the recipe by using vegan butter and vegan cream. The veggie combo is also totally optional, so feel free to sub chard with kale, spinach, broccoli, green beans or whatever else your heart may desire.

IMGP8350

IMGP8348

INGREDIENTS:

(Yields 4 generous servings / 1.23 EUR per serving / 4.93 EUR for all)

For polenta:

5-6 cups water (–)

Good pinch of salt (0.01 EUR)t

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

For the mushroom sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

2 tbsp butter (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

1 cup cooking cream (0.66 EUR)

For braised chard:

2 tbsp olive oil (0.09 EUR)

500 grams of Swiss chard (1.00 EUR)

2 garlic cloves (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

IMGP8349

METHOD:

Wash, peel and chop up all the veggies and mushrooms. To prepare the polenta, bring 5 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up as it cools. Once done, stir in butter. Set aside.

To make the mushroom sauce, saute the onion on oil until slightly translucent. Add in the mushrooms, butter, salt and pepper. Cook for about 5 minutes, until most of the liquid from the mushrooms has evaporated. Stir in the cooking cream, allow it to warm up and turn off heat.

Make the braised chard by combining all of the ingredients in a deep skillet on high heat. Cover tightly with a lid and cook for a few minutes until the chard wilts down, while stirring occasionally.

Once all of the above is cooked, serve polenta with mushroom sauce and braised chard. All of these have similar cooking times, so you can easily prepare all of the components to the dish simultaneously.

IMGP8351

Ako ste u potrazi za nekim jeftinim, brzim i laganim jelom, ne gledajte dalje. Ova kombinacija je sve od navedenog, pa i više. Također recept lako možete veganizirati ako upotrijebite veganski maslac i vrhnje. Također, izbor povrća se može prilagoditi vašem osobnom ukusu, pa umjesto blitve slobodno možete uzeti kelj, špinat, brokulu, mahune ili štogod već volite.

SASTOJCI:

(Za 4 izdašne porcije / 36,84 kn po porciji / 9,21 kn za sve)

Za palentu:

5-6 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

Za umak od gljiva:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

2 žlice maslaca (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 šalica vrhnja za kuhanje (5,00 kn)

Za dinstanu blitvu:

2 žlice maslinovog ulja (0,66 kn)

500 g blitve (7,50 kn)

2 češnja češnjaka (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Palentu priredite tako da pustite 5 šalica slane vode da zavriju. Dodajte kukuruznu krupicu te kuhajte 5-10 minuta uz učestalo miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte maslac i stavite na stranu.

Za umak od gljiva prodinstajte luk na ulju koju minutu da postane staklast. Ubacite gljive, maslac, sol i papar. Kuhajte oko pet minuta, dok većina tekućine iz gljiva ne ispari. Umiješajte vrhnje za kuhanje, pustite da se ugrije, pa maknite sa vatre.

Blitvu priredite tako da sve sastojke pomiješate u dubljoj tavi na jakoj vatri. Čvrsto poklopite i kuhajte par minuta dok blitva ne povene. Povremeno promiješajte.

Kada je sve gotovo, palentu poslužite sa umakom od gljiva i blitvom. Pošto sve komponente imaju slično vrijeme kuhanja, sve možete lako tempirati da bude približno istovremeno gotovo.

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Crunch Crunch Away, , , , , , , , , , , 7 Comments

This stir fry-is super quick and easy to make and hence an excellent option to keep in your arsenal for busy weeknight days. It also reheats great, so you can whip up some extra for meal prep. In this recipe I used pork lard for frying, but feel free to substitute this with neutral oil of your choice.

IMGP8243

IMGP8238

INGREDIENTS:

(Yields 4 servings / 0.94 EUR per serving / 3.76 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp corn starch (0.01 EUR)

For the stir-fry:

1 tsp pork lard (0.01 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen green beans (1.00 EUR)

Pinch of red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Optional for serving:

2 tbsp Sriracha (0.27 EUR)

2 tbsp sesame seeds (0.07 EUR)

IMGP8241

METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt and pepper. Place a wok on medium-high heat and fry the meat in a bit of pork lard until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Towards the end of frying, sprinkle the meat with corn starch and cook for additional minute or two. Remove all the meat from wok and set aside.

Add a bit more lard to the same wok and throw in minced garlic, green beans and red pepper flakes. Cover your wok with a lid and cook for about five minutes, until the green beans are cooked through, while stirring occasionally. Return the meat to the wok, add in soy sauce and sesame oil, give a good stir and cook for additional minute or two.

Serve immediately over a bed of cooked rice, drizzled with Sriracha and sprinkled with sesame seeds.

IMGP8240

IMGP8242

Ovo jelo iz woka je jako brzo i jednostavno za pripremiti pa je stoga super za imati u arsenalu kada vam treba nešto za užurbani tjedan. Također se i dobro podgrijava pa je dobra opcija i za prirediti unaprijed. Ja sam u ovom receptu upotrijebila svinjsku mast za prženje, ali vi ju slobodno zamijenite sa nekim neutralnim uljem po vašem izboru.

SASTOJCI:

(Za 4 porcije / 7,05 kn po porciji / 28,21 kn za sve)

Za meso:

1 velika pileća prsa bez kosti i kože (15,00 kn)

½ žličice soli (0,01 kn)

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

1 žlica svinjske masti (0,10 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za wok:

1 žlica svinjske masti (0,10 kn)

4 češnja češnjaka, sjeckana (1,00 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Po izboru za posluživanje:

2 žlice Srirache (2,00 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa začinite sa solju i paprom. Duboku tavu ili wok stavite na srednje jaku vatru, pa na svinjskoj masti ispržite meso dok ne bude hrskavo. Moja je sugestija da meso pržite u dvije ili tri manje ture radi maksimalne hrskavoće. Prema kraju prženja posipajte meso sa kukuruznim škrobom i pržite još dodatnu minutu-dvije. Svo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo masti i ubacite unutra sjeckani češnjak, mahune i čili. Poklopite wok i kuhajte oko pet minuta dok mahune ne omekšaju. Prema potrebi koji puta promiješajte. Meso vratite u wok, dodajte soja sos i sezamovo ulje, te dobro promiješajte. Kuhajte još koju minutu.

Poslužite odmah preko kuhane riže, pokapano Srirachom i posipano sezamom.

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Black Bean and Chickpea BBQ Burgers (vegan) / BBQ burgeri od crnog graha i slanutka (veganski)

Crunch Crunch Away, , , , , , , Leave a comment

I haven’t posted a vegan burger recipe in a while, so here are some easy and delicious black bean and chickpea barbecue patties for you to enjoy.

IMGP8337

IMGP8323

IMGP8327

INGREDIENTS:

(Yields 6 burger patties / 0.48 EUR per patty / 2.87 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 red bell pepper (0.40 EUR)

2 cups precooked black beans (0.40 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

3 tbsp barbecue sauce (0.40 EUR)

1 and ½ – 2 cups chickpea flour (1.33 EUR)

IMGP8328

METHOD:

Wash, peel and dice all the veggies. Add one tablespoon of oil, diced onion, minced garlic and bell pepper to a skillet on medium-high heat and saute for about 5 minutes, until slightly caramelized and softened. Set aside.

Add the black beans to a bowl and using a potato masher, mash them up until a chunky paste forms. Add in the sauted onion and pepper mix, remaining oil, garlic powder, chili, black pepper, salt and barbecue sauce. Give a good stir, then add in chickpea flour a bit by bit, until the mixture is thick enough to shape into patties.

Line a baking tray with parchment paper and preheat the oven to 200°C. Scoop the prepared burger mixture, shape into patties and spread on a prepared baking tray. Bake for 25-30 minutes, until the burgers are crispy and done to your liking.

IMGP8334

Prošlo je dosta vremena od kada sam zadnji puta objavila recept za veganske burgere, pa vam evo jedni jednostavni i ukusni burgeri od crnog graha i slanutka.

SASTOJCI:

(Za 6 burgera / 3,59 kn po burgeru / 21,56 kn za sve)

Za smjesu:

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 crvena paprika (3,00 kn)

2 šalice kuhanog crnog graha (3,00 kn)

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

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

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

1 žličica soli (0,01 kn)

3 žlice barbecue umaka (3,00 kn)

1 i ½ – 2 šalice brašna od slanutka (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U tavicu na srednje jakoj vatri dodajte žlicu ulja, sjeckani luk, češnjak i papriku, pa dinstajte oko pet minuta da se sve blago karamelizira i omekša. Stavite na stranu.

Grah stavite u veću zdjelu pa izgnječite sa gnječilicom za pire dok ne dobijete pastu sa komadićima graha. U to ubacite dinstani miks luka i paprike, preostalo ulje, češnjak u prahu, čili, papar, sol i barbecue umak. Dobro sve promiješajte, pa malo po malo dodajte brašno od slanutka dok smjesa ne bude dovoljno gusta da možete formirati burgere.

Protvan obložite papirom za pečenje i zagrijte pećnicu na 200°C. Smjesu formirajte u burgere koje ćete raširiti po pripremljenom protvanu. Pecite oko 25-30 minuta, dok burgeri ne budu pečeni i hrskavi prema vašem ukusu.

Black Bean and Chickpea BBQ Burgers (vegan) / BBQ burgeri od crnog graha i slanutka (veganski)

Lentil and Parsnip Curry (vegan) / Curry od leće i pastrnjaka (veganski)

Crunch Crunch Away, , , , , , , , , 2 Comments

It’s been a while since I whipped up a curry recipe and this one is as easy and as delicious as they get. Also, I figured that coconut flour, made from desiccated coconut in a food processor, is a cheap and excellent alternative to canned coconut cream. I’m all for making do with what you have at home, so this type of curry recipe is my absolute favorite.

IMGP8314

IMGP8309

INGREDIENTS:

(Yields 4 servings / 0.73 EUR per serving / 2.90 EUR for all)

1 tbsp coconut oil (0.07 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 parsnips (1.00 EUR)

1 cup red lentils (0.67 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ cup coconut flour (0.20 EUR)

3 cups veggie broth (0.20 EUR)

IMGP8310

METHOD:

Peel, wash and chop up the veggies. Separate the parsnip leaves from the root, chop them up and set aside for later. Rinse the lentils in a colander under running water. Dissolve coconut flour in veggie broth, so that no lumps remain.

Add coconut oil, onion, minced garlic and parsnips roots to a pot on high heat. Cook for a few minutes until the veggies start to caramelize. Add in lentils, tomato paste, curry powder, turmeric, garlic powder, red pepper flakes, salt and black pepper. Pour coconut flour and veggie broth mixture over everything and bring to a rolling boil.

Once your curry is boiling, reduce heat and simmer with a lid cracked open for about 40 minutes. Stir occasionally and add a splash of water if needed. Once your curry is done, stir in reserved parsnip leaves and serve over a bed of cooked rice.

IMGP8315

IMGP8313

Prošlo je već dosta vremena od kada sam priredila neki curry, a ovaj u nastavku je idealan jer je jednostavan i ukusan. Također, ustanovila sam kako je kokosovo brašno, koje možete napraviti tako da u multipraktiku usitnite ribani kokos, odlična i jeftina alternativa konzerviranom kokosovom vrhnju. Pošto sam pobornik toga da se čovjek treba snaći sa onime što ima pri ruci, ovakav tip recepta je za mene savršen.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

1 žlica kokosovog ulja (0,50 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

2 pastrnjaka (7,50 kn)

1 šalica crvene leće (5,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žličice curry praha (1,00 kn)

1 žličica kurkume (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

½ žličice soli (0,01 kn)

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

½ šalice kokosovog brašna (1,50 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Odvojite lišće pastrnjaka od korijena, nasjeckajte ga i držite sa strane za kasnije. Leću isperite u cjediljci pod tekućom vodom. Kokosovo brašno otopite u povrtnom temeljcu tako da ne bude grudica.

Kokosovo ulje, luk, sjeckani češnjak i korijenje pastrnjaka stavite u lonac na jakoj vatri. Kuhajte par minuta da se povrće karamelizira, pa dodajte unutra leću, koncentrat rajčice, curry, kurkumu, češnjak u prahu, čili, sol i papar. Sve zalijte mješavinom kokosovog brašna i povrtnog temeljca i pustite da zavrije.

Kada sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 40 minuta, uz povremeno miješanje. Po potrebi dodajte malo vode. Kada je curry gotov, umiješajte u njega sjeckano lišće pastrnjaka te sve poslužite preko kuhane riže.

Lentil and Parsnip Curry (vegan) / Curry od leće i pastrnjaka (veganski)

Easy Endive and Roasted Red Pepper Salad (vegan) / Jednostavna salata od endivije i pečenih crvenih paprika (veganska)

Crunch Crunch Away, , , , , , 2 Comments

This simple and easy salad is my new favorite. You can whip it up in only minutes and if you have some extra protein on the side, it makes a satisfying and filling meal. Adding a scoop of ajvar to it is also not a bad idea, but here’s the basic version for you all.

IMGP8329

INGREDIENTS:

(Yields 1 serving / 1.48 EUR)

Large handful of endive (0.27 EUR)

¼ of small purple onion (0.03 EUR)

6 cherry tomatoes (0.40 EUR)

2 roasted red pepper fillets (0.53 EUR)

Juice of half of the lemon (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

IMGP8324

METHOD:

Wash and clean all the veggies. Tear the endive into bite-sized pieces and add to a large bowl. Thinly slice the red onion, halve the cherry tomatoes and tear the red pepper fillets into strips. Toss all the veggies with lemon juice, olive oil, salt and pepper. Serve immediately.

IMGP8331

Ova jednostavna salata je moj novi favorit. Možete ju pripremiti u svega nekoliko minuta, a ako sa strane imate i neki protein, imati ćete i ukusan mali obrok. Također, salata će biti odlična i ako u nju dodate i koju žlicu ajvara, ali u nastavku je osnovna verzija.

SASTOJCI:

(Za 1 porciju / 11,07 kn)

Veliki pregršt endivije (2,00 kn)

¼ malog ljubičastog luka (0,25 kn)

6 cherry rajčica (3,00 kn)

2 fileta pečenih crvenih paprika (4,00 kn)

Sok od ½ limuna (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite i očistite svo povrće. Endiviju natrgajte na komadiće veličine zalogaja i stavite u veliku zdjelu. Tanko narežite luk, raspolovite rajčice, a paprike natrgajte u trakice. Svo povrće pomiješajte sa sokom od limuna, maslinovim uljem, soli i paprom. Poslužite odmah.

Easy Endive and Roasted Red Pepper Salad (vegan) / Jednostavna salata od endivije i pečenih crvenih paprika (veganska)

Umami Broccoli Soup (vegan) / Umami juha od brokule (veganska)

Crunch Crunch Away, , , , , , , , Leave a comment

There is a whole science behind the word umami and what it actually means, taste wise. This soup definitely delivers and is super rich and creamy. I could literally chug down buckets of it. Yet the ingredients are quite humble and the whole preparation process really easy.

IMGP8233

IMGP8229

INGREDIENTS:

(Yields 4 generous servings / 0.78 EUR per serving / 3.11 EUR for all)

1 onion (0.10 EUR)

1 head of broccoli (0.80 EUR)

2 carrots (0.20 EUR)

3 medium sized potatoes (0.20 EUR)

2 sundried tomatoes (0.13 EUR)

6 shiitake mushrooms (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried coriander (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

3 tbsp soy sauce (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP8235

METHOD:

Wash, peel and chop up all the veggies, including the broccoli stem. Roughly chop up the mushrooms. Add all of the ingredients, aside from toasted sesame oil, to a large pot and bring to a rolling boil.

Once the soup reaches a rolling boil, reduce heat and simmer for about 30minutes with a lid cracked open until everything is cooked through. Remove from heat, add in toasted sesame oil and pulse with an immersion blender until creamy. Taste, adjust seasoning and serve immediately, or reserve for later, as this soup reheats wonderfully.

IMGP8234

Postoji cijela znanost iza riječi umami i što ona točno znači po pitanju okusa. Ova je juhica definitivno jaka po pitanju umamija i jako je bogata i kremasta. Ja bi ju doslovce mogla natakati u sebe iz kante koliko mi je fina. S druge strane, sastojci su manje-više skromni,a sama priprema jako jednostavna.

SASTOJCI:

(Za 4 izdašne porcije / 5.82 kn po porciji / 23,26 kn za sve)

1 luk (0,75 kn)

1 glavica brokule (6,00 kn)

2 mrkve (1,50 kn)

3 srednje velika krumpira (1,50 kn)

2 sušene rajčice (1,00 kn)

6 gljiva shiitaka (3,00 kn)

½ žličice soli (0.01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica mljevenog korijandera (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

3 žlice soja sosa (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajtesvo povrće, uključujući i stabljiku od brokule. Krupno narežite gljive. Sve sastojke osim sezamovog ulja ubacite u lonac i pustite da zavrije.

Kada juha zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta, dok povrće ne bude kuhano. Maknite juhu sa vatre, dodajte sezamovo ulje i propasirajteštapnim mikserom da bude kremasto. Kušajte i prilagodite začine, pa odmah poslužite ili sačuvajte za kasnije, pošto se ova juhica odlično podgrijava.

Umami Broccoli Soup (vegan) / Umami juha od brokule (veganska)