Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Oh hey, here’s another fermentation project for you to try out. My best friend got me a Kimchi ready-to-use spice mix and since making the first batch, I got hooked and realized that I could replicate this very easily. The following recipe probably isn’t authentic and I hope that no Koreans out there get offended. But most of the ingredients are really easy to get a hold of, so I think it’s worthwhile to share the recipe, since Kimchi is freaking awesome.

If you want to veganize this recipe, do use either kelp powder or vegan Worcestershire sauce instead of its fishy counterparts. As a substitute for Gochugaru, you can use any other dried chili flakes or hot paprika. However, be sure to adjust the amount to your own spicy food preferences.

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INGREDIENTS:

(2.77 EUR)

1 kilo of Napa cabbage (1.33 EUR)

100 grams of shredded daikon or black radish (0.20 EUR)

50 grams of shredded carrots (0.10 EUR)

3 scallions (0.40 EUR)

For the spice mix:

2 tbsp salt (0.01 EUR)

1 tbsp Gochugaru – Korean chili flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp garlic powder (0.13 EUR)

1 tbsp onion powder (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tbsp Worcestershire sauce or fish sauce (0.13 EUR)

3 tbsp water (–)

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METHOD:

Prepare the spice mix by whisking together all of the ingredients. Taste and adjust seasoning. Give all the veggies a good wash. Cut the cabbage into bite-sized pieces and the scallion into thin strips. Toss all the veggies together then add the spice mix. Use your hands to rub the spices into the veggies, squishing them as you work. Do this for about 5-10 minutes, until the veggies have wilted down. I highly suggest wearing latex gloves for this, as the chili is gonna burn like hell. Cover the bowl with a plastic wrap and let it sit at room temperature for a few hours.

After a few hours have expired, transfer the veggies to clean glass containers. Pack the veggies tightly into the bottom of the jar and then cover them with any remaining liquid. Leave the jars loosely covered to ferment at room temperature for about 2-3 days, out of draft and direct sunlight.

After you notice small bubbles starting to form, that means that Kimchi is fermenting. Taste the Kimchi after 2-3 days and see if it needs more fermentation time. If it’s sour to your liking, tightly cover the jars and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. The refrigerated Kimchi will not go bad for months and will only develop additional acidity as time goes by. However, it will taste the best within the first month.

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Hej-haj, evo vam još jedan projekt fermentacije koji možete isprobati. Najfrendica mi je poklonila već gotovi mix začina za Kimchi, a nakon što sam napravila prvu turu navukla sam se i zaključila da to mogu i sama lako izreplicirati. Recept u nastavku vjerojatno baš nije nešto previše autentičan i nadam se da se nitko od Korejanaca neće uvrijediti. Ali pošto većinu sastojaka nije teško nabaviti, mislim da ima smisla podijeliti ovo sa svima jer je Kimchi super.

Ako želite ovaj recept veganizirati, umjesto životinjskih komponenti upotrijebite prah od algi (kelp powder) ili veganski Worcestershire umak. Također, umjesto Gochugarua možete uzeti i neku drugu vrstu čili praha ili čak ljutu papriku, ali količine definitivno prilagodite vlastitim preferencijama kada je u pitanju ljutoća.

SASTOJCI:

(20,90 kn)

1 kg kineskog kupusa (10,00 kn)

100 g ribanog daikona ili crne rotkve (1,50 kn)

50 g ribane mrkve (0,75 kn)

3 mlada luka (3,00 kn)

Za mješavinu začina:

2 žlice soli (0,10 kn)

1 žlica Gochugaru – korejskih čili pahuljica (1,00 kn)

1 žlica slatke paprike (1,00 kn)

1 žlica šećera (0,05 kn)

1 žlica češnjaka u prahu (1,00 kn)

1 žlica luka u prahu (1,00 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žlica Worcestershire umaka ili ribljeg umaka (1,00 kn)

3 žlice vode (–)

PRIPREMA:

Pomiješajte sve sastojke za mix začina, pa kušajte i prilagodite okus. Svo povrće dobro operite. Kupus narežite na komade veličine zalogaja, a mladi luk na tanke trakice. Povrće dobro pomiješajte sa začinima i još ih rukama dobro utrljajte, a samo povrće još onda gnječite jedno 5-10 minuta da malo povene. Definitivno vam preporučam da ruke zaštitite latex rukavicama jer će čili peći kao sam vrag. Kada ste povrće dobro nagnječili, pokrijte zdjelu prijanjajućom folijom pa ostavite sve da par sati miruje na sobnoj temperaturi.

Nakon par sati povrće preselite u čiste staklene posude. Povrće dobro nagurajte na dno posude, pa onda zalijte preostalim sokovima koji su se nakupili u zdjeli. Labavo pokrijte posude i ostavite sve da fermentira na sobnoj temperaturi 2-3 dana, dalje od propuha i sunčevog svjetla.

Nakon dva-tri dana ćete primijetiti da se formiraju mjehurići i to znači da Kimchi fermentira. Probajte Kimchi da vidite da li je dovoljno kiseo, pa ako ste zadovoljni čvrsto zatvorite posude i preselite ih u hladnjak. Fermentacija će se nastaviti dalje i u hladnjaku, ali će biti usporena. Kimchi u hladnjaku može držati mjesecima i s vremenom će se samo još više zakiseliti, međutim, okus će mu biti najbolji unutar prvih mjesec dana.

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Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Easy Homemade Yogurt (No Gadgets Needed!) / Jednostavni domaći jogurt (bez ikakvih gedžeta!)

I’ve been on a vacation for the past two weeks and it’s been glorious. I’ve been experimenting in the kitchen and what recently piqued my interest are various homemade fermented foods, so expect a few more posts about such ventures. The first installment is a homemade yogurt which only requires two ingredients and no additional fancy gadgets. You will, however, need to get a hold of unpasteurized full fat milk, as the regular store-bought pasteurized milks will only go bad and won’t ferment into a yogurt.

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INGREDIENTS:

(1.00 EUR)

4 cups full fat unpasteurized milk (0.80 EUR)

½ cup store-bought yogurt of choice, at room temperature (0.20 EUR)

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METHOD:

Add the milk to a pot and warm it up to a point right before it starts boiling. Take the milk off heat and allow it to cool down. Once you can hold your finger in the milk for a few seconds without burning yourself, the milk is ready and you can stir in the yogurt. If the milk is too hot, you’ll kill the good bacteria. Divide the mixture between clean glass containers.

In the meantime, preheat the oven to 75°C. Turn the oven off then place the loosely covered containers with milk mix in the warm oven to ferment for 18-24 hours. Do not turn the oven on during the fermentation process and don’t open the oven door, as you want the environment to remain slightly warm. The longer you let the yogurt ferment, the tangier it’s going to taste, so adjust fermentation time to your own preferences. Once the fermentation is done, seal the containers and store in fridge for up to a week. If you want denser and creamier yogurt texture, like Greek yogurt, you can place the fermented yogurt in a fine mesh colander lined with cheesecloth to drain the extra liquid. Should you decide to make yogurt again, you can use your homemade stuff as a starter culture.

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Zadnja dva tjedna sam na godišnjem i život je divan. Malo više eksperimentiram u kuhinji, a ono što me u zadnje vrijeme posebno zaintrigiralo je razna fermentirana hrana iz kućne radinosti. Stoga očekujte još postova koji se bave tim stvarima. Kao prvu postaju donosim vam super lagani recept za domaći jogurt za koji vam trebaju samo dva sastojka i ne morate imati nikakve specijalne fensi naprave. Doduše, trebati ćete nabaviti punomasno nepasterizirano mlijeko, s obzirom kako će se dućanska pasterizirana mlijeka samo pokvariti bez da fermentiraju u jogurt. Mlijeko sa mlijekomata će u tu svrhu biti idealna opcija.

SASTOJCI:

(7,50 kn)

4 šalice punomasnog nepasteriziranog mlijeka (6,00 kn)

½ šalice kupovnog jogurta po želji, sobne temperature (1,50 kn)

PRIPREMA:

Mlijeko stavite u lonac i zagrijavajte ga do točke netom prije nego zavrije. Maknite s vatre i pustite da se ohladi toliko da možete u mlijeko umočiti prst i držati par sekundi bez da se opečete, pa onda umiješajte jogurt. Ako vam je mlijeko prevruće, pobiti ćete dobre bakterije i ništa od fermentacije. Raspodijelite miks mlijeka u čiste staklene posude.

U međuvremenu zagrijte pećnicu na 75°C. Ugasite pećnicu, pa u nju stavite labavo poklopljene posude sa mješavinom mlijeka da fermentiraju 18-24 sata. Za cijelo vrijeme fermentacije nemojte ni slučajno paliti pećnicu, niti otvarati vrata, jer želite da unutra i dalje budu postojani uvjeti i relativno toplo. Što dulje jogurt bude fermentirao, to će biti kiselkastiji, pa vrijeme prilagodite vlastitim preferencijama. Kada je fermentacija gotova, čvrsto zatvorite posude i jogurt preselite u hladnjak gdje će držati do tjedan dana. Ako želite još kremastiji i gušći proizvod, poput recimo grčkog jogurta, možete svoj fermentirani jogurt staviti da se cijedi u finoj cjediljci obloženoj gazom. Ako se ubuduće opet odlučite raditi jogurt, kao starter kulturu tada možete iskoristiti svoj domaći jogurt.

Easy Homemade Yogurt (No Gadgets Needed!) / Jednostavni domaći jogurt (bez ikakvih gedžeta!)

Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

This pizza has the best thick crust ever. I usually opt to bake thin crusted pizzas, so this was a welcome and tasty change. Since the dough ferments for the whole day, it has plenty of time to bubble up and develop beautiful flavour, so I definitely recommend you give this recipe a try. Also, don’t be afraid to liberally grease everything with oil, since the oil will coat the dough and help to build that delicious crust.

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INGREDIENTS:

(Yields 1 pizza / 3.35 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

2 tsp sugar (0.01 EUR)

1 cup warm water (–)

2 tbsp olive oil (0.09 EUR)

3 cups all-purpose flour (0.20 EUR)

1 tsp salt (0.01 EUR)

For the tomato sauce:

1 can peeled whole tomatoes (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

2 garlic cloves (0.07 EUR)

1 tbsp oregano (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp olive oil (0.03 EUR)

For the topping:

2 cups shredded cheese (1.07 EUR)

Small chunk of bacon, finely sliced (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

Olive oil for greasing the pan and topping the dough (0.10 EUR)

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METHOD:

Prepare the dough the day before. In a bowl mix together yeast, sugar and warm water. Allow to sit for about 10 minutes so the yeast activates and becomes slightly bubbly. Stir in olive oil then add in about 2 and ½ cups of flour and salt. Give a good mix until all of the flour is incorporated and a shabby dough forms. Turn the dough out on a well-floured surface and gradually knead in the remaining half a cup of flour. Knead for about ten minutes, until the dough is smooth and not overly too sticky. The final dough should be quite soft. Grease the dough with olive oil on all sides, put into a clean bowl and cover the bowl with cling foil. Allow to rest in a warm place for 20-24 hours. I find that the best fermentation places are small and draft-free spots like turned off ovens or microwave ovens (do not, under any circumstance, turn any of those on while you have the dough sitting in there).

On the following day gently deflate the dough and give it a brief knead. Generously grease a baking tray with olive oil then stretch the dough out to cover it. Add a bit more oil to the stretched out dough and gently massage it into the dough surface. This will also help with stretching the dough out. Cover the whole tray with cling foil and allow the dough to rest for another hour.

In the meantime, while the dough is resting, preheat the oven to 220°C and prepare the sauce. Drain the tomatoes in a fine-mesh colander and reserve the leftover juices for another recipe. Add the drained tomatoes, tomato paste, garlic, oregano, salt, pepper and olive oil to a food processor and pulse until mostly smooth.

After one hour dollop the sauce on stretched out dough. Top with shredded cheese and bacon slices. Bake the pizza for 25-30 minutes in the middle rack, until crispy and nicely golden-brown. Allow to rest for 5-10 minutes before slicing and serving. This pizza will go great with a nice big salad.

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Ova pizza jednostavno ima najbolje sočno debelo tijesto ikad. Obično pečem pizzu sa tankim tijesto, tako da mi je ovo bila baš ukusna i zanimljiva promjena. Pošto samo tijesto fermentira cijeli dan, ima dovoljno vremena da nabubri i razvije jako zanimljivu aromu, tako da vam svakako preporučam da isprobate i ovaj recept. Također, nemojte se bojati dobro namastiti kalup i samo tijesto, pošto će ulje pomoći u tome da se izgradi savršena hrskava korica.

SASTOJCI:

(Za 1 pizzu / 25,05 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

2 žličice šećera (0,04 kn)

1 šalica tople vode (–)

2 žlice maslinovog ulja (0,66 kn)

3 šalice glatkog brašna (1,50 kn)

1 žličica soli (0,01 kn)

Za umak od rajčice:

1 konzerva cijelih pelata (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 češnja češnjaka (0,50 kn)

1 žlica origana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica maslinovog ulja (0,33 kn)

Za na pizzu:

2 šalice ribanog sira (8,00 kn)

Mali komadić slanine, tanko narezane (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

Maslinovo ulje za namastiti kalup i tijesto (0,75 kn)

PRIPREMA:

Tijesto zamijesite dan ranije. U zdjeli prvo pomiješajte kvasac, šećer i toplu vodu. Pustite da miruje desetak minuta da se kvasac aktivira i počne se stvarati pjenica. Umiješajte maslinovo ulje, pa dodajte 2 i ½ šalice brašna i sol. Promiješajte da se formira labavo tijesto, pa sve iskrenite na dobro pobrašnjenu radnu plohu te mijesite desetak minuta i postepeno u tijesto dodajte preostalih pola šalice brašna. Tijesto bi na kraju trebalo biti glatko, ne pretjerano ljepljivo i dosta mekano. Oblikujte ga u kuglu i namastite ju sa svih strana, pa stavite u zdjelu i koju ćete pokriti prijanjajućom folijom. Pustite da miruje na toplom mjestu 20-24 sata. Meni je nekako najbolje ostaviti tijesto u ugašenoj pećnici, mikrovalnoj ili kojem sličnom malom mjestu bez propuha. Naravno, nikako ni pod razno nemojte slučajno paliti pećnicu ili mikrovalnu dok vam je unutra tijesto.

Sljedećeg dana nježno spljoštite tijesto te ga kratko promijesite. Dobro namastite protvan za pečenje pa na njemu razvucite tijesto, koje također namastite i sa gornje strane. Ulje slobodno i lagano umasirajte u tijesto, a od toga će se ono samo lakše dati razvući u željeni oblik. Sada prekrijte protvan s tijestom sa prijanjajućom folijom te ostavite da se ono diže još sat vremena.

U međuvremenu, dok se tijesto diže u protvanu, zagrijte pećnicu na 220°C i priredite umak od rajčice. Pelate ocijedite u cjediljci od svih sokova, pa to sačuvajte za neki drugi recept. Ocijeđene pelate dodajte u multipraktik skupa sa koncentratom rajčice, češnjakom, origanom, solju, paprom i maslinovim uljem. Propulsirajte dok ne dobijete jednoličnu smjesu.

Nakon jednog sata premažite tijesto pripremljenim umakom od rajčice. Posipajte ribanim sirom i ploškicama slanine, te sve pecite u sredini pećnice 25-30 minuta, dok pizza ne bude hrskava i lijepo zlatno-smeđa. Pustite pizzu da odstoji 5-10 minuta prije nego ju narežete i servirate. Poslužite sa nekom lijepom velikom salatom.

Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

Peanut Butter Caramel Granola (vegan) / Kikiriki maslac karamel granola (veganska)

It’s been ages since my last granola recipe and this time I decided to do something quick and simple. Even though turning your oven on might seem counter intuitive during the summer heat, I find this granola to be a perfect cold breakfast or snack when paired with some yogurt and fresh fruit.

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INGREDIENTS:

(Yields 8 servings / 0.29 EUR per serving / 2.35 EUR for all)

½ cup peanut butter (0.67 EUR)

½ cup date syrup (0.20 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

¼ cup warm water (–)

Pinch of salt (0.01 EUR)

4 cups rolled oats (0.53 EUR)

½ cup crushed almonds (0.40 EUR)

1 cup ground flax seeds (0.27 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk peanut butter, date syrup, coconut oil, water and salt until everything is dissolved and thoroughly combined. Add in rolled oats, almonds and flax seeds then stir so that it’s all well coated. Spread the granola evenly on a prepared baking sheet and bake for 30-40 minutes, while stirring once halfway though. Allow the granola to cool completely on a baking sheet before transferring to an airtight container. The granola will keep for weeks while stored in a cool dark place.

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Prošlo je cijelo stoljeće od kada sam zadnji puta objavila recept za granolu, pa sam odlučila iskombinirati nešto brzo i jednostavno. Iako se možda grozite te ideje da po ljetnim vrućinama palite pećnicu, meni je ova granola zapravo super hladni doručak ili snack u kombinaciji sa jogurtom i nekim svježim voćem.

SASTOJCI:

(Za 8 porcija / 2,19 kn po porciji / 17,51 kn za sve)

½ šalice kikiriki maslaca (5,00 kn)

½ šalice sirupa od datulja (1,50 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

¼ šalice tople vode (–)

Prstohvat soli (0,01 kn)

4 šalice krupnih zobenih pahuljica (4,00 kn)

½ šalice grubo sjeckanih badema (3,00 kn)

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje. Kikiriki maslac, sirup od datulja, kokosovo ulje, vodu i sol dobro promiješajte skupa, dok se sve ne rastopi i ne sjedini. Dodajte zobene pahuljice, bademe i lan, pa miješajte da sve bude obloženo. Granolu raširite po pripremljenom protvanu i pecite 30-40 minuta, s time da na pola pečenja sve promiješate. Ostavite granolu da se skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu. Čuvana na hladnom i tamnom mjestu, granola će držati i do nekoliko tjedana.

Peanut Butter Caramel Granola (vegan) / Kikiriki maslac karamel granola (veganska)

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

This recipe is still a bit of a work in progress, but I’m so excited that I’m just going to share it right away and maybe do an update as I tweak it around more. Honestly, the meaty flavor and texture are so on point here that I am thoroughly convinced that the majority (if not all) store-bought meat products out there have various percentages of seitan sneaked into them as well.

But anyhow, without further ado here’s an awesome vegan schnitzel recipe for you all to try out. Also, please note that these are super filling and try as you may, a small amount of gluten flour yields huge amounts of seitan. Which means that is also a really great budget-friendly option.

I decided to fry the schnitzels in the oven to reduce oil and make them a bit healthier. Feel free to deep-fry them, or use an air fryer, though.

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INGREDIENTS:

(Yields 4 servings / 0.27 EUR per serving / 1.08 EUR for all)

For seitan:

2 tbsp chickpea flour (0.13 EUR)

6 tbsp gluten flour (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp soy sauce (0.13 EUR)

½ cup water (–)

For frying:

1 cup all-purpose flour (0.07 EUR)

½ cup water (–)

1 cup breadcrumbs (0.20 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

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METHOD:

In a bowl, whisk together chickpea flour, gluten flour, salt, garlic powder and black pepper. Add in the oil, soy sauce and water. Stir for a few seconds until a shabby dough forms, then knead it lightly for a minute. Divide the dough into half and flatten it as much as you can. Wrap loosely in aluminum foil, then steam for about 40 minutes.

Once seitan is done steaming, carefully unwrap it and allow it to cool a bit. Preheat your oven to 200°C and line a baking sheet with parchment paper, if you’re frying seitan schnitzels in the oven. Cut each piece of seitan into quarters. In a bowl, whisk together flour and water. Dunk seitan chunks into flour and water mix, shake off excess batter and coat the pieces with breadcrumbs. Repeat until all seitan chunks are coated. Brush each piece of seitan with oil on both sides and spread them out on a prepared baking sheet. Bake for about 20 minutes, until crispy and golden brown to your liking.

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Ovaj recept je još uvijek djelomično u razvoju, ali sam i sad već jako uzbuđena sa rezultatom, pa sam ga odlučila objaviti i eventualno kasnije nešto prepraviti kako budem modificirala stvari. Iskreno, po meni su i tekstura i okus mesa odlično nabodeni, tako da sam sve više uvjerena da većina dućanskih mesnih proizvoda (ako ne i svi), imaju u sebi neki postotak podmetnutog seitana.

No, bez daljnjeg otezanja, evo vam odličan recept za veganske pohane šnicle da ga isprobate. Također, uzmite u ubzir da su ovi pohanci jako zasitni, a od samo male količine glutenskog brašna dobiti ćete ogromnu količinu seitana. Stoga je ovo jelo ujedno i super opcija za male budžete.

Ja sam odlučila pohance peći u pečnici da smanjim količinu ulja i da budu malo zdraviji. Vi ih slobodno ispohajte na tavi ili u air fryeru, ako ga imate.

SASTOJCI:

(Za 4 porcije / 2,28 kn po porciji / 9,11 kn za sve)

Za seitan:

2 žlice slanutkovog brašna (1,00 kn)

6 žlica glutenskog brašna (3,00 kn)

½ žličice soli (0,01 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

2 žlice suncokretovog ulja (0,20 kn)

2 žlice soja sosa (1,00 kn)

½ šalice vode (–)

Za pohanje:

1 šalica glatkog brašna (0,50 kn)

½ šalice vode (–)

1 šalica krušnih mrvica (1,50 kn)

4 žlice suncokretovog ulja (0,40 kn)

PRIPREMA:

U zdjelici pomiješajte slanutkovo brašno, glutensko brašno, sol, češnjak i papar. Dodajte ulje, soja sos i vodu, pa kratko promiješajte da se formira labavo tijesto. Rukom promijesite samo minutu, pa podijelite tijesto na dva dijela. Spljoštite svaki dio najbolje što možete, pa ih labavo zamotajte u aluminijsku foliju. Kuhajte na pari 40 minuta.

Kada je seitan gotov, pažljivo ga odmotajte i pustite da se kratko ohladi. Ako ćete pohati u pećnici, zagrijte ju na 200°C i obložite protvan obložite papirom za pečenje. Svaki komad seitana razrežite na četiri dijela. U zdjelici pomiješajte brašno i vodu, pa komade seitana umačite u tu smjesu i onda obložite krušnim mrvicama. Ponavljajte postupak dok ne ispanirate sve komade. Svaki komad premažite uljem sa obje strane, pa ih raširite po pripremljenom protvanu. Pecite oko 20 minuta, dok pohanci ne budu hrskavi i zlatno smeđi prema vašem ukusu.

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

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.

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

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

I’ve never made pumpkin bread before, but decided to give it a go as I had a bit of pumpkin puree left over from a previous recipe. I diligently went to do my research and ended up honestly appalled by obscene amounts of sugar most pumpkin bread recipes call for. Two and a half cups of sugar per a loaf of bread? Seriously?!

I decided then and there that people don’t know what they are talking about and that their pumpkin bread recipes are pure nonsense. So as a result, here I am to proudly present you with a healthier version of a pumpkin bread recipe. Which is, of course, still delicious.

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INGREDIENTS:

(Yields 1 loaf / 2.72 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup pumpkin puree (0.53 EUR)

¾ cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup sugar (0.07 EUR)

2 cups whole wheat flour (0.20 EUR)

¼ cup sunflower seeds (0.07 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup chopped prunes (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, vanilla, pumpkin puree and milk. Stir in melted butter. Add sugar, flour, sunflower and flax seeds, baking powder, cinnamon, nutmeg, cloves, ginger and salt to the mix, then stir until everything is well incorporated. Fold in chopped prunes and transfer the batter to a prepared pan. Use a spatula to even everything out.

Bake the bread for 30-40 minutes, until crispy on top and a toothpick tester comes out clean. Allow the bread to cool in its pan for about 15 minutes before taking it out and placing on a rack to cool completely before slicing. Serve with your favorite mug of tea or coffee.

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Nikad prije nisam pokušavala napraviti kruh od bundeve, no pošto sam imala doma nešto pirea od buternut tikve koji mi je ostao od drugog recepta, odlučila sam prionuti na posao. Prije svega sam se bacila na istraživanje, ali iskreno, opscena količina šećera koja je u drugim receptima za kruh od bundeve me je blago rečeno zgrozila. Dvije i pol šalice šećera po štruci kruha? Stvarno?!

U tom sam trenutku zaključila da drugi ljudi jednostavno nemaju pojma o čemu pričaju i da im recepti za kruh od bundeve jednostavno nemaju veze s mozgom. Kao nusprodukt, evo vam zdravija verzija recepta za kruh od bundeve. Koji je, još onako usputno, stvarno jako ukusan.

SASTOJCI:

(Za 1 štrucu / 20,31 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica pirea od bundeve (4,00 kn)

¾ šalice mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice šećera (0,50 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

¼ šalice suncokretovih sjemenki (0,50 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

Prstohvat soli (0,01 kn)

½ šalice nasjeckanih suhih šljiva (3,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa vanilijom, pireom od bundeve i mlijekom. Umiješajte u to rastopljeni maslac. Dodajte u smjesu šećer, brašno, suncokretove sjemenke, lan, prašak za pecivo, cimet, muškatni oraščić, klinčiće, đumbir i sol. Miješajte dok ne dobijete jednoličnu smjesu, pa nježno u to umiješajte šljive. Tijesto prebacite u pripremljeni kalup i poravnajte špatulom.

Pecite kruh 30-40 minuta, dok ne bude hrskav, a testni štapić koji upiknete ne izađe čist. Pustite da se kruh hladi oko 15 minuta u kalupu, a onda ga preselite na žičanu rešetku. Ostavite da se skroz ohladi prije rezanja. Poslužite sa vama najdražom šalicom čaja ili kave.

Healthier Pumpkin Bread / Zdraviji kruh od bundeve