Five Minute Chickpea Cookies (vegan, gluten free, grain free, processed sugar free) / Petominutni keksići od slanutka (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Have a sweet tooth but no cookies in your life? Have no fear for I am here to save the day. These cookies will require about five minutes of work and with a minimal ingredient list, are a life saver in those dire situations when you just have to have a sweet snack. They’re also on the healthy side and protein dense and therefore an overall win.

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INGREDIENTS:

(Yields about 20 cookies / 0.09 EUR per cookie / 1.88 EUR for all)

¼ cup date syrup (0.10 EUR)

2 tbsp peanut butter (0.27 EUR)

1 cup plant based milk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 and cup chickpea flour (0.67 EUR)

¼ tsp baking powder (0.01 EUR)

1 cup raisins (0.40 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. In a large bowl whisk together date syrup, peanut butter milk and vanilla until smooth and creamy. Add chickpea flour and baking powder. Stir until just combined, then fold in the raisins.

Scoop the cookies out onto a prepared baking tray, but be sure to space them out a bit, as they will expand a little while they bake. Bake for 15 minutes, until the cookies are cracked and browned.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for 3-4 days.

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Jede vam se nešto slatko, ali nemate neki keksić pri ruci? Bez brige, ja sam tu da vam spasim dan. Ovi keksići će vam oduzeti oko pet minuta vremena. Lista sastojaka je također minimalna, pa su idealni za one teške životne trenutke kada vam očajnički treba slatki snack. Također su i prilično zdravi i bogati proteinima, pa pobjeđuju na svim frontama.

SASTOJCI:

(Za 20-tak keksića / 0,69 kn po keksu / 13,98 kn za sve)

¼ šalice sirupa od datulja (0,75 kn)

2 žlice kikiriki maslaca (2,00 kn)

1 šalica veganskog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica brašna od slanutka (5,00 kn)

¼ žličice praška za pecivo (0,03 kn)

1 šalica grožđica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. U zdjeli pomiješajte sirup od datulja, kikiriki maslac, mlijeko i vaniliju, sve dok smjesa ne bude glatka i kremasta. Dodajte brašno od slanutka i prašak za pecivo, pa miješajte dok se sve ne sjedini. U smjesu nježno umiješajte grožđice.

Smjesu grabite na pripremljen protvan, s time da pazite da keksiće malo razmaknete jer će se mrvicu raširiti kako se budu pekli. Pecite 15 minuta, dok se keksići lagano ne raspucaju i ne posmeđe.

Keksi će biti prilično mekani kada izađu iz pećnice, ali budite bez brige, očvrsnuti će kako se budu hladili. Pustite keksiće da se jedno pet minuta hlade na protvanu prije nego ih preselite na rešetku i tako ohladite do kraja. Keksi će u hermetički zatvorenoj posudi držati na sobnoj temperaturi 3-4 dana.

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Five Minute Chickpea Cookies (vegan, gluten free, grain free, processed sugar free) / Petominutni keksići od slanutka (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Warrior Brownies (gluten free, grain free, refined sugar free) / Warrior Brownies (bez glutena, bez žitarica, bez rafiniranog šećera)

I suggest that you drop everything you are doing right now and go make these brownies. They are scrumptious, rich and actually on a healthy side. If you opt for a good quality chocolate, they could be refined sugar free too. If you’re more lenient with your paleo regime, these could also work for you.

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INGREDIENTS:

(Yields 24 brownie squares / 0.36 EUR per square / 8.54 EUR for all)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 and ½ cups heavy cream, divided (1.00 EUR)

200 grams dark chocolate, melted and divided (2.67 EUR)

1 and ½ cups almond flour (2.00 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

2 tbsp ground flax seeds (0.13 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

½ cup raisins (0.20 EUR)

Optional for topping:

3 tbsp crushed blanched almonds (0.40 EUR)

Pinch of salt (0.01 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly oil a square baking pan and line it with parchment paper. In a bowl whisk together the eggs, vanilla and date syrup. Add in 2/3 of melted chocolate and all but 2-3 tablespoons of heavy cream. Mix well until smooth. In a separate bowl mix together the reserved melted chocolate with reserved cream and set this aside. You’ll use up this mixture later on as a ganache.

In a separate bowl, mix together almond flour, ground walnuts, ground flax seeds, cacao powder, baking powder and salt. Pour the egg mixture over dry ingredients and stir until well combined. Fold in raisins and transfer the batter into a prepared pan.

Bake for 20-25 minutes, until brownies are set. Pour the reserved ganache over the warm brownies, then sprinkle with salt and crushed almonds. Chill the brownies completely before slicing and serving.

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Predlažem vam da ostavite apsolutno sve što sada radite i bacite se na izradu ovih brownija. Oni su prefini, bogati i zapravo čak i prilično zdravi. Ako upotrijebite kvalitetniju čokoladu, mogu biti i bez rafiniranog šećera. Također, ako niste u jako strogom paleo režimu, ovaj bi ste desert isto mogli uzeti u obzir.

SASTOJCI:

(Za 24 browni kocaka / 2,66kn po browniju / 63,87kn za sve)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice sirupa od datulja (1,50 kn)

1 i ½ šalica vrhnja za šlag, podijeljena (7,50 kn)

200 g tamne čokolade, rastopljene i podijeljene (20,00 kn)

1 i ½ šalica brašna od badema (15,00 kn)

1 i ½ šalica mljevenih oraha (9,00 kn)

2 žlice mljevenih sjemenki lana (1,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

½ šalice grožđica (1,50 kn)

Prema želji za posipanje:

3 žlice blanširanih i drobljenih badema (3,00 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite protvan te ga obložite papirom za pečenje. U zdjelici razmutite jaja, vaniliju i sirup od datulja. Dodajte u to 2/3 rastopljene čokolade i sve osim 2-3 žlice vrhnja. Dobro sve promiješajte dok ne dobijete glatku smjesu. U posebnoj zdjelici pomiješajte ostatak čokolade i vrhnja, pa to ostavite sa strane jer će vam to kasnije biti glazura.

U posebnoj zdjeli pomiješajte brašno od badema, mljevene orahe, lan, kakao, prašak za pecivo i sol. Smjesu s jajima prelijte preko suhih sastojaka i dobro promiješajte da se sve sjedini. Nježno umiješajte grožđice i smjesu preselite u pripremljeni protvan.

Pecite 20-25 minuta dok se browniji ne stisnu. Zalijte tople brownije ostatkom smjese čokolade i vrhnja i posipajte sa drobljenim bademima i soli. Skroz ohladite brownije prije rezanja i posluživanja.

Warrior Brownies (gluten free, grain free, refined sugar free) / Warrior Brownies (bez glutena, bez žitarica, bez rafiniranog šećera)

Peanut Butter Caramel Chocolate Chip Cookies (vegan, gluten free) / Karamel čoko keksići sa kikiriki maslacem (veganski, bez glutena)

These cookies are so, so good and actually quite healthy. They are vegan, gluten free and depending on the chocolate you use, can also be refined sugar free. The rich caramel taste comes from the date syrup, which I was very excited to try out after scoring it at a health food store. If you don’t have any date syrup, you can totally swap it for honey, date paste or any other sweetener of your choice. You will have to tweak the wet and dry ingredients ratio a bit, though.

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INGREDIENTS:

(Yields about 20 cookies / 0.10 EUR per cookie / 2.09 EUR for all)

¼ cup date syrup (0.10 EUR)

3 tbsp peanut butter (0.40 EUR)

1 and ½ cups plant based milk (0.60 EUR)

1 and ½ cups oat flour (0.30 EUR)

2 tbsp ground flax seeds (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

3 rows of dark chocolate (0.60 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. Chop up the chocolate into small squares. In a large bowl, whisk together date syrup, peanut butter and milk until smooth and creamy. Add in oat flour, flax seeds, salt and baking powder. Stir until just combined, then fold in chocolate squares.

Dollop the batter onto prepared baking tray. Be sure to space the cookies a bit, as they will expand a little while they bake. Using a back of a spoon, flatten the cookies down a bit. Bake for 15 minutes, until the cookies are slightly browned.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for 3-4 days.

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Ovi keksići ne samo da su jako ukusni, već su i prilično zdravi. Veganski su, bez glutena, a ovisno o čokoladi koju ćete upotrijebiti, mogu biti i bez rafiniranog šećera. Bogat okus karamele daje im sirup od datulja, koji sam jedva dočekala isprobati nakon što sam ga upecala u jednom dućanu sa zdravom hranom. Naravno, ako nemate sirup od datulja, svakako ga možete zamijeniti medom, pastom od datulja ili kojim drugim zaslađivačem po vašem izboru. Jedino imajte na umu kako ćete vjerojatno trebati i malo prilagoditi omjer mokrih i suhih sastojaka.

SASTOJCI:

(Za 20-tak keksića / 0,78 kn po keksu / 13,56 kn za sve)

¼ šalice sirupa od datulja (0,75 kn)

3 žlice kikiriki maslaca (3,00 kn)

1 i ½ šalica veganskog mlijeka (4,50 kn)

1 i ½ šalica zobenog brašna (2,25 kn)

2 žlice mljevenih sjemenski lana (0,50 kn)

Dobar prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

3 reda tamne čokolade (4,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. Nasjeckajte čokoladu na male komadiće. U zdjeli pomiješajte sirup od datulja, kikiriki maslac i mlijeko, sve dok smjesa ne bude glatka i kremasta. Dodajte zobeno brašno, lan, sol i prašak za pecivo, pa miješajte dok se sve ne sjedini. U smjesu nježno umiješajte čokoladu.

Smjesu grabite na pripremljen protvan, s time da pazite da keksiće malo razmaknete jer će se mrvicu raširiti kako se budu pekli. Sa stražnjom stranom žlice lagano spljoštite svaki keks. Pecite 15 minuta, dok keksići lagano ne posmeđe.

Keksi će biti prilično mekani kada izađu iz pećnice, ali budite bez brige, očvrsnuti će kako se budu hladili. Pustite keksiće da se jedno pet minuta hlade na protvanu prije nego ih preselite na rešetku i tako ohladite do kraja. Keksi će u hermetički zatvorenoj posudi držati na sobnoj temperaturi 3-4 dana.

Peanut Butter Caramel Chocolate Chip Cookies (vegan, gluten free) / Karamel čoko keksići sa kikiriki maslacem (veganski, bez glutena)

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

These cookies are super scrumptious and sweet and actually have zero Nutella in them. The secret of the famous spread’s magical flavor lies, in fact, within the toasted hazelnuts and cacao combo.

You can easily toast your own hazelnuts by throwing them into the oven at 175°C for about 15-20 minutes. Once they are fragrant and their skins are cracked, take them out and leave to cool completely. To peal the skins the easy way, just wrapped cooled hazelnuts into a kitchen towel and give them a good rub. Most skins will just slide off and you’ll have an easy time peeling off the rest with your hands.

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INGREDIENTS:

(Yields about 50 cookies / 3.27 EUR)

For the cookie batter:

1 and ½ cup toasted hazelnuts (1.33 EUR)

1 cup pitted dates (0.67 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp raw cacao powder (0.27 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the topping:

2 rows dark cooking chocolate (0.53 EUR)

½ tsp coconut oil (0.02 EUR)

2-3 tbsp crushed toasted hazelnuts (0.13 EUR)

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METHOD:

Pulse the toasted hazelnuts in a food processor into a fine powder. Remove and set aside, then add pitted dates to a food processor and pulse until you have a thick paste. Return in the hazelnuts, then add in coconut oil, vanilla, cacao powder and salt. Pulse until a thick dough comes together. Add in the milk bit by bit as needed. Remove the dough from food processor, wrap in cling foil and refrigerate for at least an hour, or up to 3-4 days in advance.

When ready to bake, remove the dough from fridge and allow it to sit at room temperature for 10-15 minutes, so it’s easier to roll out. Preheat the oven to 175°C and line a baking tray with parchment paper. Roll the dough out between two sheets of parchment paper and cut into desired shapes. Place the cookies on a prepared baking tray and bake for 8-10 minutes.

The cookies will still be soft when they come right out of the oven, but don’t worry, they’ll firm up as they cool. Allow the cookies to cool for about 5 minutes on their baking tray, then gently move them to a wire rack to cool completely.

Once the cookies are completely cool, melt the chocolate with coconut oil and cover each cookie with the mixture. Sprinkle each cookie with a bit of crushed hazelnuts before the chocolate firms up. Place the cookies in the fridge for 15-20 minutes so the chocolate firms up completely, then store in an airtight container in a cool dark place. The cookies should hold for at least a week or two.

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Ovi keksići su jako bogati i slasni, a zapravo u njima uopće niti nema Nutelle. Tajna okusa, koji jako podsjeća na slavni namaz, je u kombinaciji tostiranih lješnjaka i kakao praha.

Lješnjake lako možete sami tostirati tako da ih ubacite u pećnicu na 175°C na jedno 15-20 minuta. Izvadite lješnjake iz pećnice kada zamiriše i tanka ljuskica im popuca, te ih ostavite da se skroz ohlade. Ljusku ćete onda lako skinuti sa lješnjaka tako da ih umotate u kuhinjsku krpu i dobro protrljate. Većina ljuski će sama otpasti, a rukama ćete lako oguliti ostatak.

SASTOJCI:

(Za 50-tak keksića / 24,41 kn)

Za tijesto:

1 i ½ šalica tostiranih lješnjaka (10,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice sirovog kakao praha (2,00 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za preljev:

2 reda tamne čokolade (4,00 kn)

½ žličice kokosovog ulja (0,15 kn)

2-3 žlice tostiranih i sjeckanih lješnjaka (1,00 kn)

PRIPREMA:

Tostirane lješnjake ubacite u multipraktik i pulsirajte dok ne dobijete fini prah. Izvadite iz multipraktika i stavite na stranu, pa u multipraktiku onda sameljite datulje u gustu pastu. Vratite k datuljama i lješnjake, pa dodajte još i kokosovo ulje, vaniliju, kakao i sol. Pulsirajte sve dok se ne formira gusto tijesto, a po potrebi dodajte u tijesto malo po malo mlijeka. Maknite tijesto iz multipraktika, zamotajte u prijanjajuću foliju i ostavite u hladnjaku da miruje barem sat vremena, ili do 3-4 dana.

Kada ste spremni za pečenje, tijesto 10-15 minuta ranije izvadite iz hladnjaka da malo otpusti kako bi ste ga lakše razvaljali. Zagrijte pećnicu na 175°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte između dva sloja papira za pečenje i režite u željene oblike. Keksiće raširite po pripremljenom protvanu i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali ne brinite, budu očvrsnuli kako se hlade. Ostavite kekse da se jedno pet minuta hlade na protvanu, a onda ih pažljivo preselite na rešetku i tako ohladite do kraja.

Kada su keksići ohlađeni, rastopite čokoladu sa kokosovim uljem i time premažite kekse. Posipajte sjeckanim lješnjacima prije nego se čokolada stvrdne. Kekse na 15-20 minuta stavite u hladnjak kako bi se čokolada do kraja stisnula, a kasnije čuvajte u hermetički zatvorenoj posudi na suhom i hladnom mjestu. Keksići bi trebali držati barem tjedan do dva.

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)

This vegan minced ‘’meat’’ concoction is my new favorite thing! It’s super easy to make, really inexpensive and very versatile. You can do a whole ton of things with it, like regular burgers, Bolognese sauce and even Sloppy Joe burgers, so expect to see these recipes soon. I bet it would also be a great base for vegan lasagna or moussaka and am eager to give those a try as well.

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INGREDIENTS:

(Yields 4 cups / 0.66 EUR per cup / 2.63 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

3 carrots (0.30 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Large handful of fresh parsley (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 cup ground flax seed (0.27 EUR)

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METHOD:

Wash, peel and roughly chop all the veggies and mushrooms. Throw all of the ingredients except for flax seeds into a food processor and pulse until still a bit chunky, but well combined. Finally stir in ground flax seeds by hand. If things appear a bit too mushy, feel free to add more flax seeds, as this is a very flexible recipe.

You can store the raw mixture in the fridge for up to two days. I wouldn’t push it past that, as the mushrooms could get funky.

To make regular old burgers, shape the mixture into the patties. I suggest freezing them for half an hour before you go and pan fry them, as they will hold shape better. Alternatively, you can also bake them in an oven on a sheet pan for about 30 minutes at 200°C, but they will probably be quite soft in the end due to all the water in the mushrooms, so handle them very gently. Nevertheless, they are gonna be delicious.

Recipes for Sloppy Joes and Bolognese sauce utilizing this mix are coming up, so keep an eye on this blog if you’re interested.

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Ovaj pripravak za vegansko mljeveno ”meso” mi je nova najdraža stvar! Jako je jednostavan za pripremiti, jeftin i prilagodljiv. Osim toga, s time kasnije možete izvesti hrpu zanimljivih stvari, kao napraviti klasične burgere, bolonjez umak, pa i Sloppy Joe burgere, a recepti za to slijede ubrzo. Također, kladim se da bi ovo bila super baza i za veganske lazanje ili musaku, a nadam se da ću ubrzo imati vremena i sve to isprobati.

SASTOJCI:

(Za 4 šalice / 4,89 kn po šalici / 19,57 kn za sve)

7-8 velikih šampinjona (10,00 kn)

3 mrkve (2,25 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Veliki pregršt svježeg peršina (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

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

½ žličice soli (0,01 kn)

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

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

1 šalica mljevenih sjemenki lana (2,00 kn)

PRIPREMA:

Operite, ogulite i grubo nasjeckajte svo povrće i gljive. Sve sastojke osim lana ubacite u multipraktik i pulsirate dok ne dobijete smjesu u kojoj će ostati još nešto krupnijih komadića, ali će sve biti dobro izmiješano. Za kraj rukom umiješajte lan. Ako vam se sve čini pregnjecavo, slobodno dodajte još lana, pošto je ovo jako fleksibilan recept.

Gotovu smjesu možete čuvati u hladnjaku do dva dana, ali ja baš ne bih riskirala dulje od toga jer bi se gljive mogle pokvariti.

Da pripremite klasične burgere, formirajte smjesu u pljeskavice. Ako ćete ih peći u tavi, moja je sugestija da ih prije toga ubacite u zamrzivač na jedno pola sata, pošto će tako bolje držati oblik. Također, burgere možete ispeći i u pećnici na protvanu, i to 30 minuta na 200°C, s time da će ispasti prilično mekani radi vode u gljivama, pa rukujte njima jako nježno. Bez obzira na to, biti će super fini.

Recepti za Sloppy Joe burgere i bolonjez umak od ove smjese slijede uskoro, pa ako ste zainteresirani navratite kroz koji dan ponovo na ovaj blog.

Vegan Minced ‘’Meat’’ (soy free, gluten free, paleo) / Vegansko mljeveno ”meso” (bez soje, bez glutena, paleo)

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

I’m about five years late to the quinoa bandwagon. To be honest, I wouldn’t even be sitting on the bandwagon if it weren’t for a very sweet co-worker ❤ who gave me a bunch of quinoa to finally give it a try. So with this in mind, expect a kale chips recipe on this blog in about two to three years.

I’ve been reading about the almighty quinoa all the time, but it’s pretty pricey over here and I had no idea what to expect taste-wise, so I could never really justify the splurge. But now that I’ve actually tried it, I am pretty hooked. And since a little goes a long way, the price factor will level out and quinoa recipes will still be quite affordable. Therefore, expect to see some more of those around this blog.

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INGREDIENTS:

(Yields 6 servings / 0.87 EUR per serving / 5.23 EUR for all)

4 tbsp sunflower seed oil (0.05 EUR)

2 onions (0.13 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.01 EUR)

1 and ½ tsp salt (0.03 EUR)

½ tsp dried chili flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

3 carrots (0.30 EUR)

1 cup uncooked quinoa (2.00 EUR)

2 cups precooked black beans (0.53 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup tomato puree (0.27 EUR)

1 and ½ cups water (–)

2 cups frozen leaf spinach (0.53 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Wash quinoa in a fine mesh colander under running water. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Add in fresh garlic and garlic powder, salt, chili, black pepper, coriander, smoked and Hungarian paprika, basil and bay leaf and stir just for a minute, so the spices release their flavors. Then throw in carrots, quinoa, black beans, ajvar, parsley, diced tomatoes, tomato puree and water, give a good stir and bring to a boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 20 minutes. Stir occasionally and add in a splash of water if needed. Once the quinoa is cooked, remove from heat and stir in the frozen spinach. Leave covered for another 5-10 minutes until the spinach is thawed and cooked through from residual heat. Serve warm. This stew reheats great and will keep refrigerated for up to five days.

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Recimo da sam oko pet godina zakasnila na cijeli kvinoja party. Istini za volju, ne bi ni bila na partyju da mi jako draga kolegica ❤ nije poklonila hrpu kvinoje da ju napokon isprobam. Imajući ovo na umu, očekujte recept za čips od kelja na ovom blogu za jedno dvije do tri godine.

O čudesnoj kvinoji sam stalno čitala, ali pošto je ovdje prilično skupa, a nisam znala što očekivati po pitanju okusa, nekako sam bila nesklona eksperimentiranju i investiciji. Ali sada kada sam kvinoju napokon i probala, mogu reći da sam se i navukla. A pošto se mala količina stvarno može dosta rastegnuti, nekako će se i cjenovno sve izjednačiti pa mislim da će i recepti biti skroz pristupačni. Tako da očekujte još recepata sa kvinojom na ovom blogu.

SASTOJCI:

(Za 6 porcija / 6,46 kn po porciji / 38,77 kn za sve)

4 žlice suncokretovog ulja (0,40 kn)

2 luka (1,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 i ½ žličica soli (0,02 kn)

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

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

1 žličica mljevenog korijandera (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

3 mrkve (2,25 kn)

1 šalica sirove kvinoje (15,00 kn)

2 šalice kuhanog crnog graha (4,00 kn)

2 žlice ajvara (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 i ½ šalica vode (–)

2 šalice smrznutog špinata u listovima (4,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. U mrežastoj cjediljci dobro isperite kvinoju pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, češnjak u prahu, sol, čili, papar, korijander, dimljenu i slatku papriku, bosiljak i lovorov list, te promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte mrkvu, kvinoju, grah, ajvar, peršin, sjeckanu i pasiranu rajčicu te vodu, dobro promiješajte i pustite da zavrije.

Čim varivo zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 20 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kada je kvinoja skroz kuhana maknite sve s vatre i umiješajte smrznuti špinat. Poklopite i ostavite da miruje još 5-10 minuta dok se špinat ne odmrzne i ne skuha od topline u loncu. Poslužite toplo. Ovo se varivo super podgrijava, a u hladnjaku će držati do pet dana.

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

No Bake Vegan Jaffa Squares / Veganske jaffa kocke – bez pečenja

I feel like we’ve stepped far enough from the winter festivities that it’s morally acceptable to post a desert recipe. This is a very easy, very lazy and reasonably healthy desert option, so I see no reason as to why you shouldn’t make it.

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INGREDIENTS:

(Yields 20 squares / 0.13 EUR per square / 2.66 EUR for all)

For the cake base:

1 cup ground toasted hazelnuts (1.00 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tbsp honey (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

For the orange filling:

1 large orange (0.40 EUR)

2 tbsp honey (0.27 EUR)

1 tbsp corn starch (0.03 EUR)

1-2 tbsp water (–)

For ganache:

2 tbsp raw cocoa powder (0.13 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tbsp honey (0.13 EUR)

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METHOD:

Line a square baking dish with parchment paper and set aside. Mix together all cake base ingredients and transfer to prepared baking dish. Evenly distribute the mixture and using your hands press it into the bottom. Place in freezer and leave to sit there for about 15-20 minutes.

Meanwhile while the cake base is resting, prepare the filling. Add peeled orange and honey to a food processor and pulse until uniform. Transfer to a small saucepan and cook for about 5-10 minutes to slightly thicken. Dissolve corn starch in a bit of water in a cup or a small bowl, then gradually stir into the orange. Cook for a few more minutes, while stirring constantly, to thicken even more. Pour the orange filling on top of the chilled base and cool completely before putting in the freezer for at least 30 minutes.

Make ganache by mixing together cocoa powder, melted coconut oil and honey. Pour over the orange filling and quickly even out. You need to be super quick about this, because the coconut butter will solidify fast once being exposed to the cold. Return the cake to the freezer for a few more hours before cutting into squares. Serve cold or frozen.

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Mislim da je prošlo dovoljno vremena od zimskih blagdana tako da je skroz moralno prihvatljivo objaviti recept za slasticu. Ovo je jako lagani, jako lijeni i poprilično zdravi desert, tako da ne vidim razloga zašto ga ne bi ste trebali napraviti.

SASTOJCI:

(Za 20 jaffa kocki / 0,99 kn po kocki / 19,95 kn za sve)

Za biskvit:

1 šalica tostiranih mljevenih lješnjaka (7,50 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žlica meda (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Za kremu od naranče:

1 velika naranča (3,00 kn)

2 žlice meda (2,00 kn)

1 žlica kukuruznog škroba (0,25 kn)

1-2 žlice vode (–)

Za čokoladnu glazuru:

2 žlice sirovog kakao praha (1,00 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žlica meda (1,00 kn)

PRIPREMA:

Obložite četvrtasti protvan papirom za pečenje i stavite na stranu. Pomiješajte sve sastojke za biskvit, pa smjesu prstima ravnomjerno utisnite u pripremljeni protvan. Stavite u zamrzivač na 15-20 minuta.

Dok se biskvit hladi, pripremite kremu. Oguljenu naranču i med ubacite u multipraktik i propulsirajte u jednoličnu masu. Preselite u mali lončić i kuhajte 5-10 minuta da se malo zgusne. Kukuruzni škrob u posebnoj posudi rastopite u malo vode, pa onda postepeno umiješajte u kremu od naranče. Kuhajte još koju minutu uz stalno miješanje da se sve još više zgusne. Kremu prelijte preko ohlađenog biskvita, pustite da se ohladi na sobnu temperaturu pa ubacite u zamrzivač na barem 30 minuta.

Napravite glazuru tako da pomiješajte skupa kakao prah, rastopljeno kokosovo ulje i med. Prelijte preko ohlađene kreme i brzo poravnajte. Morate stvarno biti brzi jer će se kokosovo ulje početi zgušnjavati čim dođe u dodir sa hladnom kremom. Vratite kolač u zamrzivač na još koji sat prije nego ga narežete na kocke. Poslužite ohlađeno ili smrznuto.

No Bake Vegan Jaffa Squares / Veganske jaffa kocke – bez pečenja