main dish

Root Veggie, Chickpea, Barley and Mushroom Stew (vegan) / Varivo od korjenastog povrća, slanutka, ječma i gljiva (vegansko)

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

The weather was cold, rainy and gloomy when I made this stew and it was such an awesome comfort food that it made me feel super cozy and satisfied. Coincidentally, my parents gave me some dried porcini mushrooms and they were an awesome addition to this dish. Really, this made for a splendid and cozy feast, full of color and delicious flavor. It also reheated great and was awesome for meal prep.

IMGP9405

INGREDIENTS:

(Yields 6 servings / 0.83 per serving / 4.97 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

1 parsnip (0.20 EUR)

2 parsley roots (0.40 EUR)

1 sweet potato (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 cups cooked chickpeas (0.40 EUR)

1 cup barley (0.13 EUR)

½ cup dried porcini mushrooms (1.00 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

2 tsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp nutritional yeast (0.27 EUR)

8 cups veggie broth (0.53 EUR)

Half a bag of frozen leaf spinach (0.40 EUR)

IMGP9401

METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots, parsnip and parsley root to a large pot on medium heat and saute for a few minutes so the veggies caramelize. Then add in sweet potato, garlic, chickpeas, barley, dried mushrooms, salt, black pepper, red pepper flakes, garlic powder, thyme, parsley, bay leaf, tomato paste, nutritional yeast and veggie broth and bring to a rolling boil. Reduce heat to low and simmer with a lid cracked open for about 30-40 minutes, until barley is thoroughly cooked through. Turn off heat, stir in frozen spinach and cover back with a lid so that the spinach thaws and wilts down from residual heat. Serve warm.

IMGP9402

SASTOJCI:

(Za 6 porcija / 6,19 kn po porciji / 37,17 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

1 pastrnjak (1,50 kn)

2 korijena peršina (3,00 kn)

1 batat (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 šalice kuhanog slanutka (3,00 kn)

1 šalica ječma (1,00 kn)

½ šalice sušenih vrganja (7,50 kn)

1 i ½ žličica soli (0,02 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice nutritivnog kvasca (2,00 kn)

8 šalica povrtnog temeljca (4,00 kn)

Pola vrećice smrznutog špinata u listovima (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Dodajte ulje, luk, mrkve, pastrnjak i peršin u veliki lonac na srednje jakoj vatri, pa dinstajte nekoliko minuta da se sve karamelizira. Ubacite u lonac batat, češnjak, slanutak, ječam, suhe vrganje, sol, papar, čili, češnjak u prahu, timijan, peršin, lovor, koncentrat rajčice, nutritivni kvasac i temeljac, pa pustite da sve zavrije. Smanjite vatru i krčkajte sa odškrinutim poklopcem 30-40 minuta, dok se ječam skroz ne skuha. Maknite s vatre, umiješajte smrznuti špinat, pa ponovo poklopite da se špinat odmrzne i povene u vrućem varivu. Poslužite toplo.

Root Veggie, Chickpea, Barley and Mushroom Stew (vegan) / Varivo od korjenastog povrća, slanutka, ječma i gljiva (vegansko)

Potato and Sausage Casserole / Složenac od krumpira i kobasica

Crunch Crunch Away, , , , , , , 1 Comment

This dish is super easy to make and requires very little of your attention. Once you dump it in the oven, you can pretty much go about your business and let it take care of itself. Also, there is no need to precook the potatoes here, which means even less work for you.

IMGP9395

INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.28 EUR for all)

6 large regular potatoes (0.60 EUR)

2 large sweet potatoes (1.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 large green bell pepper (0.40 EUR)

3 spicy smoked sausages (2.00 EUR)

1 cup sour cream, divided (0.53 EUR)

1 cup shredded cheese, divided (0.40 EUR)

Additional:

Sunflower seed oil for greasing the pan (0.01 EUR)

METHOD:

Preheat the oven to 200°C. Grease a deeper baking dish with oil and set aside. Peel and thinly slice regular and sweet potatoes, then toss together with salt, black pepper, red pepper, garlic powder, paprika, thyme, oregano and oil. While your potatoes are soaking up the spices, thinly slice bell pepper and cut the sausages into coins.

To your oiled baking dish add half of the of the mixed sliced potatoes in an even layer, top with bell pepper slices, sausage coins, half of the amount of sour cream and half of shredded cheese. Top it all with remaining potatoes, tightly wrap the pan in aluminum foil and bake for one hour. After one hour, uncover the potatoes and bake for additional half an hour to crisp up. About ten minutes before the baking time is up, top the casserole with dollops of remaining sour cream and sprinkle with the remaining cheese. Serve warm.

IMGP9393

SASTOJCI:

(Za 6 porcija / 6,56 kn po porciji / 39,36 kn za sve)

6 velikih običnih krumpira (4,50 kn)

2 velika batata (7,00 kn)

½ žličice soli (0,01 kn)

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

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

½ žličice češnjaka u prahu (0,25 kn)

2 žličice slatke crvene paprike (0,50 kn)

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žlice suncokretovog ulja (0,50 kn)

1 velika zelena paprika (3,00 kn)

3 pikantne dimljene kobasice (15,00 kn)

1 šalica kiselog vrhnja, podijeljena (4,00 kn)

1 šalica ribanog sira, podijeljena (3,00 kn)

Dodatno:

Suncokretovo ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Dublji protvan dobro namastite i stavite na stranu. Ogulite i narežite na tanke šnite krumpire i batate, pa pomiješajte sa solju, paprom, čilijem, češnjakom, slatkom paprikom, timijanom, origanom i uljem. Dok krumpiri upijaju sve arome, papriku narežite na tanke trakice, a kobasice na novčiće.

Po dnu nauljene posude poslažite polovicu krumpira i batata u ravnomjernom sloju, pa ih prekrijte sa trakicama paprike, kobasicama, polovicom kiselog vrhnja i polovicom sira. Po svemu poslažite ostatak krumpira i batata, protvan dobro umotajte u aluminijsku foliju te pecite jedan sat. Nakon sat vremena, maknite foliju te pecite još tridesetak minuta da se sve dobro zahrska. Desetak minuta prije kraja pečenja po svemu dodajte ostatak kiselog vrhnja i posipajte preostalim sirom. Poslužite toplo.

Potato and Sausage Casserole / Složenac od krumpira i kobasica

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

Crunch Crunch Away, , , , , , , 1 Comment

Well, hello! It’s been a while and no, I am not dead. I don’t have any particular reason for being away for so long – I just needed some time to decompress and take a break. I do love this little corner of the internet where I talk about food, but after 500+ of published blog posts, I feel like I kinda need to slow down. I don’t plan on leaving, far from it. But I’ll probably post less frequently.

But let’s talk food, shall we? This quesadilla dish was inspired by a fancy sourdough pesto and cheese sandwich I had recently. I wanted to create something which would be similar in flavor, but would also work well enough as a workday lunch. I also sneaked in some sauted veggies to make the meal a bit healthier and made the cheese amount a bit more sensible. These turned out very delicious and even though the ingredient list seems sort of endless, this dish is super versatile and you can definitely use up any random leftovers you might have lying around.

IMGP9409

INGREDIENTS:

(Yields 8 servings / 0.89 per serving / 7.17 EUR for all)

For the chicken:

1 boneless skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp Sriracha (0.07 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For the veggies:

1 tbsp olive oil (0.04 EUR)

1 head of broccoli (0.67 EUR)

1 large red pepper (0.40 EUR)

1 onion (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried oregano (0.03 EUR)

For the assembly:

8 tortillas (1.60 EUR)

1 cup pesto (0.80 EUR)

2 cups shredded melty cheese (0.80 EUR)

¼ cup pickled jalapenos (0.40 EUR)

IMGP9406

METHOD:

Cut the chicken into thin fillets, then toss together with salt, pepper, Sriracha, mustard and olive oil. Leave to marinate for at least 30 minutes, but best overnight. Fry the chicken fillets on a non-stick pan, then cut into small chunks.

To the same pan you’ve used for frying the chicken, add another tablespoon of olive oil and chopped-up broccoli, red pepper and onion. Season the veggies with salt, pepper, garlic powder and oregano, then cook for about five minutes until slightly softened.

When ready to assemble the quesadillas, smear pesto on each tortilla, then top with chicken, veggies, cheese and a few jalapeno slices. Fold the tortilla in half, then lightly toast on a dry non-stick skillet on both sides. You can also lightly crisp up the quesadillas in the oven if you are super lazy (like I was). Serve warm.

IMGP9407

IMGP9408

Pozdrav svima! Prošlo je nešto vremena i ne, nisam umrla. Nemam neki specifični razlog zašto sam toliko bila odsutna – jednostavno sam trebala malo vremena za dekompresiju i odmor. Volim ovaj svoj mali kutak interneta gdje blebećem o hrani, ali nakon 500+ objavljenih recepata, imam osjećaj da trebam malo usporiti. Nije mi u planu nikakav odlazak, daleko od toga. Ali sigurno ću manje postati u budućnosti.

Ali ajmo mi sada malo o hrani, može? Ovaj recept za quesadilje je bio nadahnut fancy sourdough sendvičem sa pestom i sirom kojeg sam nedavno jela. Ideja mi je bila da napravim nešto što je slično po okusu, ali bi također funkcioniralo i kao ručak koji mogu ponijeti na posao. Uz to sam unutra ubacila i dinstano povrće kako bi cijela priča bila mrvicu zdravija, a količina sira ipak malo razumnija. Sve mi je ispalo baš super, a iako vam se lista sastojaka možda čini beskrajnom, jelo je zapravo skroz prilagodljivo te u njega možete ubaciti koje god već stvari imate kod kuće.

SASTOJCI:

(Za 8 porcija / 6,71 kn po porciji / 53,66 kn za sve)

Za piletinu:

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

½ žličice soli (0,01 kn)

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

1 žlica Srirache (0,50 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za povrće:

1 žlica maslinovog ulja (0,33 kn)

1 glavica brokule (5,00 kn)

1 velika crvena paprika (3,00 kn)

1 luk (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog origana (0,25 kn)

Za složiti quesadilje:

8 tortilja (12,00 kn)

1 šalica pesta (6,00 kn)

2 šalice ribanog topljivog sira (6,00 kn)

¼ šalice ukiseljenih jalapenosa (3,00 kn)

PRIPREMA:

Piletinu narežite na tanke filete pa pomiješajte sa solju, paprom, Srirachom, senfom i maslinovim uljem. Pustite da se marinira barem 30 minuta, ali najbolje preko noći. Pileće filete prepržite u tavi pa narežite na trakice.

U istu tavu gdje ste ispekli piletinu dodajte žlicu maslinovog ulja, sjeckanu brokulu, papriku i luk. Začinite povrće solju, paprom, češnjakom u prahu i origanom, pa kuhajte jedno pet minuta da sve omekša.

Kada ste spremni za slaganje quesadilja, namažite svaku tortilju pestom, pa dodajte piletinu, povrće, sir i par kriški ukiseljenih jalapenosa. Tortilje presavijte na pola, pa lagano sa obje strane tostirajte na neprijanjajućoj tavici. Quesadilje također možete zahrskati i u pećnici ako ste ekstra lijeni (kao što sam ja bila, ha!). Poslužite toplo.

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

Gnocchi with Smoked Salmon and Creamy Cauliflower Sauce / Njoki sa dimljenim lososom i kremastim umakom od cvjetače

Crunch Crunch Away, , , , 4 Comments

I already posted a version of cauliflower sauce a while back, so you can check it out over here. This time I had a more decadent dish in mind, which would still turn out way lighter than if you were to make it with just dairy. Luckily, you still get to have super rich taste and luscious and creamy texture, so I definitely recommend this if you want to go a bit easier on the calories. Also, I actually personally prefer this version with some veggies sneaked in, to something which would be loaded with heavy cream.

IMGP9431

INGREDIENTS:

(Yields 4 servings / 1.85 EUR per serving / 7.41 EUR for all)

1 tbsp olive oil (0.04 EUR)

1 small onion (0.10 EUR)

1 carrot (0.10 EUR)

½ head of cauliflower (0.80 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

2 cups veggie broth (0.13 EUR)

2 tbsp butter (0.27 EUR)

½ cup finely shredded hard cheese (0.40 EUR)

Handful of fresh parsley (0.13 EUR)

150 g smoked salmon (4.00 EUR)

800 g of store-bought gnocchi (1.33 EUR)

IMGP9433

METHOD:

Wash, peel and chop up all the veggies. Add olive oil, onion and carrot to a pot on medium heat and saute for about 5-10 minutes to slightly caramelize. Add in chopped cauliflower, season with salt, pepper and garlic powder then cover with broth. If needed, add in a splash more of water so that most of the cauliflower is submerged. Bring it all to a simmer and cover tightly with a lid. Cook for about 15 minutes, until all the veggies are softened and cooked through.

Meanwhile, cook the gnocchi in a separate pot according to package instructions. Rinse, drain and set aside.

Once the cauliflower sauce is cooked, pulse it with immersion blender until creamy and smooth. You can also add in more liquid if needed. Stir in butter and shredded cheese, then add in gnocchi and coat to combine. Return to heat and cook for just a minute or two to warm everything up. Remove from heat and stir in parsley and smoked salmon. Serve immediately.

IMGP9432

Još sam nekad ranije objavila verziju umaka od cvjetače, pa ako ste zainteresirani i taj recept možete pogledati ovdje. Ovoga sam puta imala na umu neko dekadentnije jelo, koje bi na ovaj način ipak ispalo puno laganije nego da ga se radi samo sa mliječnim proizvodima. Na sreću, i u ovoj verziji također možete uživati u bogatom okusu i odličnoj kremastoj teksturi, tako da vam svakako preporučam ovu opciju ako želite malo smanjiti kalorije. Također, meni je osobno i draža ovakva mrvicu laganija varijanta gdje se ušulja i nešto povrća, za razliku od nečega zalivenog s jako puno vrhnja.

SASTOJCI:

(Za 4 porcije / 13,96 kn po porciji / 55,84 kn za sve)

1 žlica maslinovog ulja (0,33 kn)

1 mali luk (0,75 kn)

1 mrkva (0,75 kn)

½ glavice cvjetače (6,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,50 kn)

2 šalice povrtnog temeljca (1,00 kn)

2 žlice maslaca (2,00 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

Pregršt svježeg peršina (1,00 kn)

150 g dimljenog lososa (30,00 kn)

800 g kupovnih njoka (10,00 kn)

PRIPREMA:

Operite ogulite i nasjeckajte svo povrće. Maslinovo ulje, luk i mrkvu ubacite u lonac na srednjoj vatri i kuhajte 5-10 minuta da se povrće blago karamelizira. Dodajte narezanu cvjetaču, začinite solju, paprom i češnjakom u prahu te zalijte temeljem. Po potrebi dodajte još malo vode tako da cvjetača bude uglavnom potopljena. Pustite da sve zavrije te čvrsto poklopite i krčkajte 15-tak minuta dok svo povrće ne omekša.

U međuvremenu skuhajte njoke u zasebnom loncu prema uputama na pakiranju. Dobro ih isperite, ocijedite i stavite na stranu.

Kada su cvjetača i povrće gotovi, sve skupa propulsirajte sa štapnim mikserom dok umak ne bude kremast. Prema potrebi dodajte još tekućine. Umiješajte u umak maslac i ribani sir, dodajte njoke i sve dobro promiješajte da se sjedini. Vratite sve skupa na vatru samo na koju minutu da se umak i njoki dobro ugriju. Maknite s vatre i za kraj umiješajte peršin i dimljeni losos. Poslužite odmah.

Gnocchi with Smoked Salmon and Creamy Cauliflower Sauce / Njoki sa dimljenim lososom i kremastim umakom od cvjetače

Potato and Eggplant Fritters (vegan) / Popečci od krumpira i patlidžana (veganski)

Crunch Crunch Away, , , , , , 2 Comments

Let me admit upfront that these fritters are definitely not the lookers. In fact, they’re pretty hideous, but taste pretty good. They are an excellent way to use up leftover potatoes, or in fact, any other sorts of veggies. However, in hindsight, I probably should have added some type of protein to them like gluten flour or chickpea flour, since these were quite mushy and soft. I don’t have a problem with mushy food, though, so I’m okay with how they turned out. However, for a firmer, burger-like consistency, definitely add a little bit more to them.

IMGP9323

IMGP9313

INGREDIENTS:

(Yields about 20 fritters / 0.10 EUR per each / 2.04 EUR for all)

For the patties:

4 large roasted potatoes (0.53 EUR)

1 small roasted eggplant (0.40 EUR)

4 whole roasted garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp red pepper flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp cumin (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp curry powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sriracha (0.07 EUR)

1 cup breadcrumbs (0.13 EUR)

Additional:

Sunflower seed oil for frying (0.13 EUR)

IMGP9319

METHOD:

Roughly chop up roasted potatoes and throw them into a mixing bowl. Discard the eggplant skin and scoop its flesh, then add to the potatoes. Squeeze out roasted garlic and add to potatoes and eggplant. Using a potato masher, mash up everything until mostly uniform. Add in salt, red pepper, black pepper, cumin, garlic powder, oregano, parsley, tomato paste and sriracha, then stir until everything is well combined. Taste the batter and adjust seasoning as needed, then stir in the breadcrumbs. For a firmer patty consistency, now is also a good time to add in gluten flour or similar thickening agent of your choice. Cover the batter and refrigerate for at least an hour to firm up and so all the flavors have time to marry.

When ready to fry, place a non-stick skillet on medium heat and add about a tablespoon of oil to it. Scoop out the batter and form into patties, then fry for about five minutes on each side. Be sure to flip your patties just once, otherwise they might fall apart. Serve warm.

IMGP9326

Odmah ću vam reći da ovi popečci baš i ne liče na nešto. Točnije, poprilično su ružni, ali su ujedno i ukusni. Po meni je to odličan način za iskoristiti ostatke krumpira, ili zapravo bilo kojeg drugog povrća. Međutim, sada kada malo razmislim o svemu, trebala sam u smjesu ubaciti i neku vrstu proteina, kao što je recimo glutensko brašno ili brašno od slanutka, pošto su mi popečci ispali dosta mekani i gnjeckavi. Osobno nemam uopće problema sa gnjecavom hranom, pa sam ujedno bila i prilično zadovoljna sa time kako su popečci ispali. No, ako ciljate na čvršću teksturu, kao recimo u burgeru, definitivno dodajte u smjesu i sastojke tog tipa.

SASTOJCI:

(Za oko 20 popečaka / 0,76 kn po popečku / 15,26 kn za sve)

Za popečke:

4 velika pečena krumpira (4,00 kn)

1 mali pečeni patlidžan (3,00 kn)

4 cijela pečenja češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice kumina (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica currya u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica Srirache (0,50 kn)

1 šalica krušnih mrvica (1,00 kn)

Dodatno:

Suncokretovo ulje za prženje (1,00 kn)

PRIPREMA:

Grubo nasjeckajte pečene krumpire i ubacite ih u zdjelu. Ogulite patlidžan i bacite kožu, pa meso dodajte krumpirima. Pečeni češnjak istisnite iz ljuske u zdjelu sa krumpirima i patlidžanom. Sa gnječilicom za krumpir sve dobro izgnječite dok ne dobijete uglavnom jednoličnu smjesu. Smjesi dodajte sol, čili, papar, kumin, češnjak u prahu, origano, peršin, koncentrat rajčice i Srirachu, pa sve dobro promiješajte da se sjedini. Kušajte smjesu i prilagodite začine po potrebi, pa za kraj umiješajte i krušne mrvice. Za čvršću konzistenciju popečaka, sada je dobar trenutak za dodati glutensko brašno ili neki slični zgušnjivač po vašem izboru. Pokrijte smjesu pa ju ubacite u hladnjak na barem sat vremena da se stisne te da se arome prožmu.

Kada ste spremni za pečenje, stavite neprijanjajuću tavu na srednju vatru i dodajte oko žlicu ulja. Smjesu grabite i oblikujte u popečke, pa pržite oko pet minuta sa svake strane. Pazite da popečke okrećete samo jednom jer bi se inače mogli raspasti. Poslužite toplo.

Potato and Eggplant Fritters (vegan) / Popečci od krumpira i patlidžana (veganski)

Red Thai Curry Noodle Soup (vegan) / Rezanci u crvenom tajlandskom curryu (veganski)

Crunch Crunch Away, , , , , , 3 Comments

Happy New Year, dear friends! I hope that 2021 brings you all much joy and happiness. I won’t go into the current state of things – everyone is struggling in their own way. But here is a delicious and nourishing recipe for you to try out so that you can kickstart the year off with loads of energy.

Just a small heads up before we start, though. Please note that my curry paste was pretty mild, so adjust the amount from the below recipe depending on how spicy you like your food.

IMGP9380

INGREDIENTS:

(Yields 6 servings / 1.05 EUR per serving / 6.31 EUR for all)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

1 red pepper (0.20 EUR)

2 green bell peppers (0.40 EUR)

6 garlic cloves (0.20 EUR)

4 tbsp red Thai curry paste (0.53 EUR)

1 tsp chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 can full-fat coconut cream (1.00 EUR)

6 cups of veggie broth (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Block of plain firm tofu (0.80 EUR)

200 grams rice vermicelli (0.40 EUR)

200 grams frozen leafed spinach (0.40 EUR)

Additional:

Lime wedges for serving (0.40 EUR)

IMGP9384

METHOD:

Peel, wash and chop up the veggies and tofu. Add coconut oil, the onion and the peppers to a wok or a deeper pot on medium heat and saute for about 5 minutes, until slightly caramelized. Add in minced garlic, curry paste, chili paste and tomato paste, stir and cook for a minute until the spices become fragrant. Then add in salt, coconut cream, veggie broth, smoked and firm tofu and bring to a rolling boil. Reduce heat and simmer for about 10-15 minutes, so all the flavors have time to combine.

Add in rice vermicelli and frozen leafed spinach, give a good stir and turn off heat. Cover with a lid and let it all sit for about five minutes, so the noodles can cook from residual heat and the spinach thaws. Serve with a squeeze of fresh lime juice and some extra lime wedges.

IMGP9382

Sretna vam Nova godina, dragi prijatelji! Nadam se da će vam 2021. svima donijeti puno sreće i veselja. Neću uopće ulaziti u trenutno stanje stvari – svatko se bori na svoj način. Međutim, evo vam jedan ukusan i hranjiv recept koji možete isprobati kako bi ste godinu započeli puni energije.

Samo mala napomena prije nego li počnemo. Moja curry pasta je bila dosta blaga, pa imajte to u vidu prilikom kuhanja i recept prilagodite s obzirom na to koliko ljutu hranu volite.

SASTOJCI:

(Za 6 porcija / 7,88 kn po porciji / 47,26 kn za sve)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

1 crvena paprika (1,50 kn)

2 zelene paprike (3,00 kn)

6 češnjeva češnjaka (1,50 kn)

4 žlice crvene tajlandske curry paste (4,00 kn)

1 žličica čili paste (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

1 konzerva punomasnog kokosovog mlijeka (7,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

Kocka dimljenog tofua (7,50 kn)

Kocka običnog čvrstog tofua (6,00 kn)

200 g tankih rižinih rezanaca (3,00 kn)

200 g smrznutog špinata u listovima (3,00 kn)

Dodatno:

Kriške limete za posluživanje (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Kokosovo ulje, luk i paprike ubacite u wok ili dublji lonac na srednje jakoj vatri i dinastajte oko pet minuta, da se sve blago karamelizira. Dodajte sjeckani češnjak, curry pastu, čili pastu i koncentrat rajčice, dobro promiješajte i kuhajte koju minutu, samo da začini zamiriše. Sada ubacite i sol, kokosovo mlijeko, temeljac i oba tofua te pustite da sve zavrije. Smanjite vatru i krčkajte jedno 10-15 minuta, da se svi okusi prožmu.

Dodajte rižine rezance i špinat, dobro sve promiješajte pa maknite sa vatre. Poklopite i ostavite da miruje jedno pet minuta, kako bi se rezanci skuhali od zaostale topline, a špinat odmrznuo. Poslužite pokapano sa malo soka od limete i još ekstra kriškama limete.

Red Thai Curry Noodle Soup (vegan) / Rezanci u crvenom tajlandskom curryu (veganski)

Smoked Salmon Sushi Bowls / Sushi zdjelice sa dimljenim lososom

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

I love sushi, but I pretty much suck at making it. Especially if I need to make it look pretty. However, sushi bowls have all the awesomeness and flavors of an actual sushi, minus the hassle. Because, let’s face it, chopping up a bunch of stuff and dumping it in a bowl is the easiest thing in the world.

IMGP9360

INGREDIENTS:

(Yields 2 servings / 1.98 EUR per serving / 3.96 EUR for all)

3 cups precooked white rice, chilled (0.20 EUR)

1 medium cucumber (0.20 EUR)

1 large carrot (0.10 EUR)

100 grams smoked salmon (2.00 EUR)

2 tbsp pickled ginger (0.27 EUR)

2 tbsp lemon juice (0.13 EUR)

2 tbsp Sriracha (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 scallion (0.20 EUR)

4 nori sheets (0.53 EUR)

1 tsp wasabi (0.07 EUR)

IMGP9359

METHOD:

Divide the cooked rice between two bowls. Cut the cucumber in half, scoop out and discard the seeds, then thinly slice. Peel and thinly slice the carrot. Top the rice in each bowl with sliced cucumber, carrot, salmon chunks, pickled ginger, lemon juice, Sriracha and soy sauce. Thinly slice the green part of scallion and cut nori into little pieces, then add those too to your bowls as well. Serve each bowl with a small dab of wasabi and enjoy immediately.

IMGP9356

Ne znam za vas, ali ja obožavam sushi, ali nisam uopće vješta u njegovoj pripremi. Posebno ako moram postići da taj sushi na nešto i liči. Međutim, sushi zdjelice imaju sve ono što ima i sam sushi, uključujući i super okus, ali minus cijela gnjavaža. Jer, ruku na srce, nema lakšeg obroka od onog gdje sve sastojke narežeš i istovariš ih u zdjelicu.

SASTOJCI:

(Za 2 porcije / 14,88 kn po porciji / 29,75 kn za sve)

3 šalice skuhane i ohlađene riže (1,50 kn)

1 srednji krastavac (1,50 kn)

1 velika mrkva (0,75 kn)

100 g dimljenog lososa (15,00 kn)

2 žlice ukiseljenog đumbira (2,00 kn)

2 žlice limunovog soka (1,00 kn)

2 žlice Sirache (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 mladi luk (1,50 kn)

4 lista nori algi (4,00 kn)

1 žličica wasabija (0,50 kn)

PRIPREMA:

Kuhanu rižu rasporedite u dvije zdjelice. Krastavac raspolovite, pa postružite i bacite sjemenke, te ga narežite na tanke kriške. Mrkvu ogulite i narežite tanko. Po riži u svakoj zdjelici poslažite komade krastavca, mrkve, lososa i đumbir, pa onda sve pokapajte limunovim sokom, Srirachom i soja sosom. Tanko narežite zeleni dio mladog luka, a nori izrežite u manje komadiće, pa i njih dodajte svojim zdjelicama. Svaku porciju poslužite odmah sa malo wasabija.

Smoked Salmon Sushi Bowls / Sushi zdjelice sa dimljenim lososom

Quick Chana Masala (vegan) / Brza Chana Masala (veganska)

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

This Indian chickpea dish is absolutely delicious and super easy to make. What’s a necessity here is a good stockpile of spices, but other than that this dish comes together with pantry staples. With colder weather and general doom and gloom, this is just the thing to warm you up nicely and get you feeling all cozy.

IMGP9369

INGREDIENTS:

(Yields 6 servings / 0.75 EUR per serving / 4.49 EUR for all)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

1 red pepper (0.20 EUR)

2 carrots (0.20 EUR)

6 garlic cloves (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp garam masala (0.13 EUR)

1 tbsp curry powder (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp turmeric powder (0.07 EUR)

2 bay leaves (0.06 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tbsp brown sugar (0.02 EUR)

3 cups cooked chickpeas (0.60 EUR)

1 can of diced tomatoes (0.53 EUR)

1 cup full-fat coconut cream (1.00 EUR)

2 cups of veggie broth (0.13 EUR)

Large handful of fresh parsley (0.40 EUR)

IMGP9371

METHOD:

Peel, wash and chop up the veggies. Add coconut oil, the onion, red pepper and carrots to a large pot on medium heat and saute for about 5 minutes, until slightly caramelized. Add in minced garlic, ginger, salt, black pepper, garam masala, curry powder, red pepper flakes, turmeric and bay leaves, then stir and cook for a minute until the spices are fragrant. Add in tomato paste, brown sugar, chickpeas, diced tomatoes, coconut cream and veggie broth, give a good stir and bring to a rolling boil. Reduce heat and simmer for about 30 minutes, while stirring occasionally. If needed, add in a splash of water. Serve sprinkled with chopped parsley over rice or any other carb of your choice (I had it with quinoa).

This dish freezes and reheats wonderfully and will taste even better on the next day.

IMGP9368

Ovo indijsko jelo od slanutka je jako ukusno, a tako jednostavno za pripremiti. Ono što će vam tu definitivno trebati je solidna zaliha začina, ali osim toga možete ga brzo i lako pripremiti sa namirnicama koje obično svi uvijek imamo u smočnici. Sa ovim hladnijim vremenskim uvjetima i generalnom sivoćom i mrakom, ovo jelo je baš prava stvar da vas lijepo ugrije i zasiti.

SASTOJCI:

(Za 6 porcija / 6,09 kn po porciji / 36,56 kn za sve)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

1 crvena paprika (3,00 kn)

2 mrkve (3,00 kn)

6 češnjeva češnjaka (1,50 kn)

Komadić đumbira veličine palca (1,00 kn)

1 žličica soli (0,01 kn)

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

1 žlica garam masale (1,00 kn)

1 žlica curry praha (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica kurkume (0,50 kn)

2 lovorova lista (0,40 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žlica smeđeg šećera (0,15 kn)

3 šalice kuhanog slanutka (4,50 kn)

1 konzerva sjeckanih pelata (4,00 kn)

1 konzerva punomasnog kokosovog mlijeka (7,50 kn)

2 šalice povrtnog temeljca (1,00 kn)

Veliki pregršt svježeg peršina (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kokosovo ulje, luk, crvenu papriku i mrkve ubacite u veliki lonac na srednje jakoj vatri, pa dinstajte oko 5 minuta da se sve blago karamelizira. Ubacite sitno sjeckani češnjak i đumbir, kao i sol, papar, garam masalu, curry, čili, kurkumu i lovor, pa dobro sve promiješajte i kuhajte koju minutu samo da začini zamiriše. Dodajte koncentrat rajčice, šećer, slanutak, pelate, kokosovo mlijeko i povrtni temeljac, dobro sve promiješajte i pustite da zavrije. Smanjite vatru i kuhajte sa odškrinutim poklopcem 30-tak minuta, s time da s vremena na vrijeme sve promiješate. Po potrebi, podlijete sa malo vode. Poslužite posipano sa svježim peršinom uz rižu ili neki drugi ugljikohidrat po vašem izboru (ja sam se odlučila za kvinoju).

Ovo se jelo super smrzava i podgrijava, a biti će još ukusnije sljedećeg dana.

Quick Chana Masala (vegan) / Brza Chana Masala (veganska)

Turkey Pašticada / Pureća pašticada

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

Pašticada is a famous Dalmatian dish which is typically made with beef. Traditionally, the meat is pierced and stuffed with veggies and pancetta, then marinated in a mixture of spices, red wine and vinegar, and finally slowly simmered in a sauce of mixed root veggies, aromatics, prunes and prosecco. Of course, me being me, I decided to simplify things a lot and skip certain steps. However, the final flavor of the dish with a mixture of sweet, savory, spicy and acid was excellent, so I highly recommend that you give this dish a chance, even in such a simplified form.

While this recipe is pretty time consuming and requires a bit of planning ahead, it produces a ton of food. The leftovers are even better when reheated and all the extras can also be frozen for future times.

IMGP9239

INGREDIENTS:

(Yields 12 generous servings / 1.44 EUR per serving / 17.30 EUR for all)

For the meat and marinade:

2 whole boneless and skinless turkey breast fillets, about 1,5 kilos in total (10.00 EUR)

1 cup red wine (1.33 EUR)

1 cup red wine vinegar (0.27 EUR)

1 cup water (–)

2 tsp salt (0.01 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 bay leaves (0.05 EUR)

For the sauce:

4 tbsp pork lard (0.05 EUR)

4 onions (0.40 EUR)

4 carrots (0.40 EUR)

½ small celeriac root (0.60 EUR)

½ cup finely diced pancetta (1.00 EUR)

6 garlic cloves (0.20 EUR)

Bunch on fresh parsley (0.13 EUR)

10 prunes (0.40 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

1 tsp dried rosemary leaves (0.07 EUR)

2 bay leaves (0.05 EUR)

2 tbsp tomato paste (0.13 EUR)

1 cup tomato puree (0.27 EUR)

1 cup red wine (1.33 EUR)

3-4 cups veggie broth (0.27 EUR)

IMGP9237

IMGP9235

METHOD:

Prepare the meat 24-48 hours in advance. In a deep pot (which you will later use for cooking), mix together red wine, red wine vinegar, water, salt, garlic powder, black pepper, red pepper flakes and bay leaves until the salt is fully dissolved. Place the meat into the pot, making sure everything is fully submerged. Refrigerate the meat in the marinade for 24-48 hours (the longer, the better), making sure to turn the meat pieces over a few times throughout the process.

After the meat has sat in its marinade, discard all the liquids, rinse the pot and pat the meat dry. Add lard to your pot, place it on medium-high heat and sear the meat on all sides for a few minutes. Remove the seared meat from the pot and set aside. Meanwhile, wash, peel and finely dice all your veggies. You can totally chop everything up in a food processor to make life easier.

Once you’ve removed the seared meat from pot, add to the pot your chopped onions, carrots and celeriac. Cook the veggies for about 15-20 minutes to slightly caramelize. Once all of the excess water has evaporated, add in diced pancetta, stir and cook for about 5-10 minutes to crisp up slightly. Finally, add in chopped garlic and parsley stalks (reserve the leaves for later), stir and cook for a minute until fragrant. Add in prunes, sugar, salt, black pepper, red pepper flakes, nutmeg, rosemary, bay leaves, tomato paste, tomato puree and wine. Bring to a boil, then cook for a few minutes until all of the alcohol has evaporated. Then return the meat to the pot and add in enough broth until the meat is fully submerged. Bring to a boil, reduce heat and simmer with a lid cracked open for about 3 hours.

While the meat is simmering, be sure to check on it every now and then, stirring as best you can and adding in a bit of liquid if needed. After three hours, turn off heat and carefully remove the meat from the sauce. Fish out and discard the bay leaves, then pulse the sauce until smooth with an immersion blender. If needed, add in more broth or water to thin the sauce out. Taste the sauce and adjust seasoning. Slice the meat up (mine was so soft that it was falling apart), then return it to the sauce. Stir in the reserved parsley leaves.

Serve warm over a carb of your choice. Our favorites are gnocchi or cooked polenta.

IMGP9236

Iako se pašticada tradicionalno radi sa junetinom koja se našpika povrćem i pancetom, ja ne bi bila ja da nisam odlučila stvari malo promijeniti i pojednostaviti. Konačno je rezultat svejedno ispao odličan i jako sam zadovoljna sa finalnim balansom slatkog, slanog, pikantnog i kiselog. Stoga vam definitivno preporučam da isprobate ovo jelo, čak i u ovako pojednostavljenoj verziji.

Iako će vam za pripremu i ove moje pašticade trebati dosta vremena i malo planiranja, na kraju ćete dobiti tonu hrane. Meni je sve bilo još puno ukusnije kada se podgrijalo, a dio sam čak i zamrznula i bilo je super kasnije.

SASTOJCI:

(Za 12 izdašnih porcija / 10,85 kn po porciji / 130,18 kn za sve)

Za meso i marinadu:

2 cijela komada purećih prsa bez kostiju i kuže, sve zajedno oko 1,5 kg (75,00 kn)

1 šalica crnog vina (10,00 kn)

1 šalica crvenog vinskog octa (2,50 kn)

1 šalica vode (–)

2 žličice soli (0,02 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 lovorova lista (0,40 kn)

Za umak:

4 žlice svinjske masti (0,40 kn)

4 luka (3,00 kn)

4 mrkve (3,00 kn)

½ manjeg celera (4,50 kn)

½ šalice fino nasjeckane pancete (7,50 kn)

6 češnjeva češnjaka (1,50 kn)

Pregršt svježeg peršina (1,00 kn)

10 suhih šljiva (3,00 kn)

4 žlice šećera (0,20 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice muškatnog oraščića (0,25 kn)

1 žličica sušenih listića ružmarina (0,50 kn)

2 lovorova lista (0,40 kn)

2 žlice koncentrata od rajčice (1,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 šalica crnog vina (10,00 kn)

3-4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Meso pripremite 24-48 sati unaprijed. U dubokom loncu (u kojem ćete poslije sve i kuhati) pomiješajte vino, ocat, vodu, sol, češnjak u prahu, papar, čili i lovor, tako da se sol skroz rastopi. Komade mesa stavite u lonac, s time da vodite računa o tome da sve bude skroz potopljeno. Meso u marinadi stavite u hladnjak na 24-48 sati (što duže, to bolje), a komade mesa s vremena na vrijeme i preokrenite.

Nakon što je meso odstajalo u marinadi, bacite svu tekućinu iz lonca, lonac malo isperite, a meso posušite kuhinjskim ručnikom. U loncu rastopite mast, pa meso zapecite na srednje jakoj vatri, po par minuta sa svih strana, samo da se na mesu napravi korica i pore se začepe. Kada ste ga zapekli sa svih strana, puretinu maknite iz lonca i stavite na stranu. U međuvremenu operite, ogulite i nasjeckajte sitno svo povrće, a možete si tu pomoći i sa multipraktikom.

Kada ste meso maknuli iz lonca, u lonac ubacite sjeckane luk, mrkve i celer. Povrće kuhajte jedno 15-20 minuta da se blago karamelizira. Kada je sva voda isparila iz povrća, ubacite u lonac sjeckanu pancetu, te i nju kuhajte jedno 5-10 minuta da se blago zahrska. Na posljetku, dodajte i sjeckani češnjak i stabljike peršina (lišće sačuvajte za kasnije), pa i njih kuhajte koju minutu da zamiriše. Dodajte u lonac šljive, šećer, sol, papar, čili, muškatni oraščić, ružmarin, lovor, koncentrat rajčice, pasiranu rajčicu i vino. Pustite da zavrije pa onda kuhajte par minuta da alkohol ispari. Vratite meso u lonac i sve podlijte sa dovoljno temeljca koliko treba da je puretina skroz potopljena. Pustite da sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 3 sata.

S vremena na vrijeme bacite pogled na pašticadu i promiješajte koliko možete, a prema potrebi i podlijte sa još tekućine. Nakon tri sata maknite sve sa vatre i meso pažljivo izvadite iz umaka. Ispecajte lovorove listove, a umak propulsirajte sa blenderom da bude gladak. Po potrebi možete dodati još temeljca ili vode da umak malo razrijedite. Kušajte i prilagodite začine, a puretinu narežite i vratite u umak. Moja je bila toliko mekana da se počela raspadati. U sve to umiješajte lišće peršina koje ste bili sačuvali.

Pašticadu poslužite toplu, preko nekog ugljikohidrata po vašem izboru. Nama su top njoki ili kuhana palenta.

Turkey Pašticada / Pureća pašticada

Best Ever Falafel (vegetarian) / Najbolji Falafel ikad (vegetarijanski)

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

I know I’ve written about Falafel very recently and the basic recipe I’ve provided is really, really good. This one, however is excellent. The finished product is the most delicious Falafel ever. There are a couple of secret ingredients here, though, like miso paste and shredded hard cheese. And you could definitely veganize the recipe by using a vegan cheese option. Anyhow, if you’re a Falafel fan be sure to give this variation a try!

IMGP9247

IMGP9242

INGREDIENTS:

(Yields about 25 falafel / 0.11 EUR per each / 2.72 EUR for all)

1 cup dried chickpeas (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch dried red pepper flakes (0.02 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ cup tahini – I used homemade (0.67 EUR)

2 tbsp dried parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp light miso paste (0.20 EUR)

1 cup finely grated hard cheese (0.80 EUR)

IMGP9243

METHOD:

Soak the chickpeas overnight in cold water. By the next day they will double in size, so wash them and drain thoroughly, then add to your food processor. Pulse until chickpeas are finely ground down, making sure to scrape the sides of your food processor a couple of times as you go, all to ensure uniform consistency.

Once the chickpeas are ground down, add in the rest of the ingredients and pulse to combine. Meanwhile, preheat your oven to 200°C and line a baking sheet with parchment paper. Scoop the batter into even small balls and spread them up on a prepared tray. Bake for 20-25 minutes, until crispy and golden brown. Serve with a nice salad and something saucy, like a homemade Tzatziki sauce.

IMGP9245

IMGP9248

Znam da sam relativno nedavno pisala o falafelu i osnovni recept koji sam objavila je stvarno super. Međutim, ovaj je božanstven. Ovo ovdje je po meni najnajukusniji falafel ikad. U ovom receptu ima par tajnih sastojaka, kao što su miso pasta i ribani tvrdi sir. I mislim da ga definitivno možete i veganizirati tako da umjesto običnog sira upotrijebite neku vegansku verziju. U svakom slučaju, ako ste ljubitelj falafela, toplo vam preporučam da isprobate recept u nastavku.

SASTOJCI:

(Za oko 25 falafela / 0,81 kn po kom / 20,32 kn za sve)

1 šalica sirovog slanutka (5,00 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

½ šalice tahinija – ja sam upotrijebila domaći (5,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica svijetle miso paste (1,50 kn)

1 šalica fino ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Slanutak preko noći ostavite namočen u hladnoj vodi. Do sljedećeg će se dana udvostručiti u volumenu, pa ga onda ocijedite i dobro isperite pod mlazom tekuće vode. Ubacite nabubreni slanutak u multipraktik i pulsirajte dok ga skroz ne usitnite. Par puta također i postružite stranice multipraktika kako bi ste imali jednoličnu teksturu.

Kada je slanutak smljeven, ubacite u multipraktik i sve ostale sastojke, te pulsirajte da se sve sjedini. U međuvremenu zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Smjesu grabite u male kuglice koje raširite po pripremljenom protvanu. Pecite 20-25 minuta, dok falafeli ne budu hrskavi i zlatno-smeđi. Poslužite ih sa nekom lijepom salatom i finim umakom, kao na primjer domaćim Tzatzikijem.

Best Ever Falafel (vegetarian) / Najbolji Falafel ikad (vegetarijanski)