Spicy Broccoli Soup (vegan) / Pikantna juha od brokule (veganska)

You know how when you buy a head of broccoli you always throw away a huge stem? You don’t throw it away? Then congrats, you’ve been using the broccoli correctly for the whole time! However, up until recently, I had no idea that you can actually eat the broccoli stem and that it, in fact, has an even better nutritious blueprint than the florets. This soup utilizes whole broccoli and thus produces a ton of food and very little waste. That is, of course, a huge win in my book.

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INGREDIENTS:

(Yields 6 generous servings / 0.61 EUR per serving / 3.65 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 heads of broccoli (1.60 EUR)

6 carrots (0.60 EUR)

6 medium sized potatoes (0.40 EUR)

1 tsp salt (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Peel the outer layer of broccoli stems and dice those up as well. I wanted to keep some chunks in my soup, so I cooked broccoli florets and half of the carrots in a separate pot of salted water to al dente. You can do that too, or just keep everything in the same pot to make things easier and then when the soup is done, blend it all together.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic and stir for just a minute before adding in broccoli stems, carrots, potatoes, salt, Gochujang, tomato paste, paprika, garlic powder and black pepper. Cover everything with a veggie broth and bring to a rolling boil.

Once the soup reaches a rolling boil, reduce heat and simmer for about 30 minutes with a lid cracked open until everything is cooked through. Remove from heat and pulse with an immersion blender until creamy. If you cooked part of the veggies separately, stir in those, then taste and adjust seasoning. Serve immediately.

This soup is really filling and reheats great, so it’s an awesome meal prep option for a busy work week.

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Znate kako kada kupite cijelu brokulu uvijek bacite u smeće ogromnu stabljiku? Vi ne bacate stabljiku? Onda vam čestitam, jer cijelo vrijeme koristite brokulu na pravilan način! Međutim, sve do nedavno, ja nisam uopće znala da je stabljika brokule jestiva. A stabljika ne samo da je jestiva, već ima još i veću nutritivnu vrijednost od cvjetića brokule. Za ovu juhu iskoristit ćete cijelu brokulu, pa ne samo da ćete imati jako puno juhe, već vam ostati i jako malo otpada od povrća.

SASTOJCI:

(Za 6 izdašnih porcija / 4,54 kn po porciji / 27,21 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 glavice brokule (12,00 kn)

6 mrkvi (4,50 kn)

6 srednje velikih krumpira (3,00 kn)

1 žličica soli (0.01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ogulite i bacite vanjski sloj sa stablike od brokule, pa nasjeckajte i stabljiku. Ja sam dio povrća u juhi ostavila cijeli, pa sam cvjetiće brokule i dio mrkve skuhala al dente u posebnom loncu u slanoj vodi. Ako želite, i vi napravite tako, ili ako želite pojednostaviti stvari, sve skuhajte u istom loncu i propasirajte cijelu juhu.

Ulje stavite u veliki lonac, pa prodinstajte luk par minuta dok ne postane staklast. Dodajte svježi češnjak, pa promiješajte i kuhajte minutu, samo da zamiriši, prije nego u lonac ubacite stabljike brokule, mrkvu, krumpir, sol, Gochujang, koncentrat rajčice, papriku, češnjak u prahu i papar. Sve zalijte povrtnim temeljcem 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 i propasirajte štapnim mikserom da bude kremasto. Ako ste dio povrća skuhali posebno, sada to povrće ocijedite i umiješajte u juhu. Kušajte i prilagodite začine, pa odmah poslužite.

Ova je juha jako zasitna i super se podgrijava, tako da je odlična opcija za prirpemiti unaprijed za užurbani radni tjedan.

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Spicy Broccoli Soup (vegan) / Pikantna juha od brokule (veganska)

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Kale Stew with Homemade Seitan (vegan) / Varivo sa domaćim seitanom i keljom (vegansko)

I recently shared a homemade seitan recipe with you and now I bring you a simple stew, where you can utilize all that seitan you’ve prepared. It all comes together really quickly, and since the stew reheats so well, it’s an excellent meal prep option as well.

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INGREDIENTS:

(Yields 4 servings / 0.80 EUR per serving / 3.21 EUR for all)

6 spicy mini seitan sausages (1.14 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 carrots (0.20 EUR)

1 red horn pepper (0.33 EUR)

2 tbsp all-purpose flour (0.01 EUR)

4 cups vegetable broth (0.26 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp tomato paste (0.26 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 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 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Tear the seitan sausages up into bite-sized chunks. Place a deep skillet or a pot on medium-high heat and add two tablespoons of oil and seitan chunks. Cook briefly, just to slightly crisp them up. Remove seitan from the skillet and set aside.

Add remaining oil to the skillet and sauté the onion for a few minutes until slightly translucent. Dump in fresh garlic, carrots and horn pepper. Give a good stir and cook briefly so the veggies caramelize. Add in flour, give a good stir to coat the veggies, then cook for a minute to lightly toast the flour. Gradually add in the veggie broth, making sure to stir well so no flour clumps remain. Finally, add in kale, tomato paste, garlic powder, paprika, salt, black pepper, red pepper flakes, bay leaf and parsley.

Bring everything to a rolling boil, reduce heat and simmer on low with a lid cracked open for 20-30 minutes. If needed, add a splash more of water to the veggies. Return seitan chunks to the pot to reheat once more, give a good stir and serve warm.

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Pošto sam nedavno objavila recept za domaći seitan, evo vam sada i jednostavno varivo gdje taj isti seitan možete upotrijebiti. Ovo jelo se jako brzo priprema, a pošto se i dobro podgrijava, odlična je opcija za pripremiti unaprijed i imati spremno za uzeti na posao ili jednostavno imati pri ruci u užurbanom tjednu.

SASTOJCI:

(Za 4 porcije / 6,16 kn po porciji / 24,63 kn za sve)

6 pikantnih seitan mini kobasičica (9,12 kn)

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

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

2 mrkve (1,50 kn)

1 crvena paprika roga (2,50 kn)

2 žlice glatkog brašna (0,10 kn)

4 šalice povrtnog temeljca  (2,00 kn)

½ srednje glavice kelja (2,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Seitan kobasičice prstima natrgajte na komadiće veličine zalogaja. Dublju tavu ili lonac stavite na srednje jaku vatru, pa na dvije žlice ulja kratko popržite komadiće seitana, samo da se malčice zahrskaju. Seitan maknite iz tave i stavite na stranu.

U tavu dodajte ostatak ulja, pa par minuta dinstajte luk dok ne postane staklast. Ubacite svježi češnjak, mrkve i papriku rogu. Promiješajte, pa kuhajte koju minutu da se povrće karamelizira. Dodajte brašno i dobro promiješajte da se njime obloži povrće. Pustite samo minutu, neka se brašno mrvicu tostira, a onda malo po malo dodajte temeljac uz konstantno miješanje kako ne bi bilo grudica. Na kraju ubacite kelj, koncentrat rajčice, češnjak u prahu, slatku papriku, sol, papar, čili, lovor i peršin.

Pustite da sve zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem 20-30 minuta. Po potrebi dodajte još mrvicu vode. Vratite komadiće seitana u tavu samo da se ponovno ugriju, dobro promiješajte i poslužite toplo.

Kale Stew with Homemade Seitan (vegan) / Varivo sa domaćim seitanom i keljom (vegansko)

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

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

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

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INGREDIENTS:

(Yields 1 large pizza / 3.43 EUR)

For the dough:

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

½ tsp active dry yeast (0.07 EUR)

2 tsp sugar (0.01 EUR)

½ tsp salt

2 tbsp olive oil (0.09 EUR)

½ cup warm water (–)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 ball of mozzarella cheese (1.00 EUR)

3 garlic cloves (0.10 EUR)

10-12 pitted olives (0.27 EUR)

1-2 tbsp olive oil (0.09 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 thin prosciutto slices (0.80 EUR)

Large handful of fresh baby spinach (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

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

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

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

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

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

SASTOJCI:

(Za 1 veliku pizzu / 25,63 kn)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

½ žličice suhog kvasca (0,50 kn)

2 žličice šećera (0,04 kn)

½ žličice soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

½ šalice tople vode (–)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 loptica mozzarelle (7,50 kn)

3 češnja češnjaka (0,75 kn)

10-12 maslina bez koštica (2,00 kn)

1-2 žlice maslinovog ulja (0,66 kn)

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

4 tanke šnite pršuta (6,00 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

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

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

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

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

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

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

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

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INGREDIENTS:

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

For the tofu:

2 small blocks of firm tofu (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp sunflower seed oil (0.01 EUR)

For the sauce:

1 tsp miso paste (0.10 EUR)

1 tbsp ketchup (0.07 EUR)

1 tsp Sriracha (0.04 EUR)

1 tsp warm water (–)

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METHOD:

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

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

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

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

SASTOJCI:

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

Za tofu:

2 manja komada čvrstog tofua (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica suncokretovog ulja (0,03 kn)

Za umak:

1 žličica miso paste (0,75 kn)

1 žlica kečapa (0,50 kn)

1 žličica Srirache (0,30 kn)

1 žličica tople vode (–)

PRIPREMA:

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

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

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

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

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

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

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INGREDIENTS:

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

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 chili pepper (0.13 EUR)

4 tomatoes (1.07 EUR)

1 head of cauliflower (1.33 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp salt (0.01 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups green lentils (0.80 EUR)

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

4 cups veggie broth (0.27 EUR)

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METHOD:

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

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

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

SASTOJCI:

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

2 žlice suncokretovog ulja (0.20 EUR)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 chili papričica (1,00 kn)

4 rajčice (8,00 kn)

1 glavica cvjetače (10,00 kn)

2 žlice curry praha (2,00 kn)

1 žličica soli (0,01 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice zelene leće (6,00 kn)

1 konzerva punomasnog kokosovog mlijeka (15,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

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

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

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