Roasted Veggie and Hummus Wraps (vegan) / Zamotuljci sa pečenim povrćem i humusom (veganski)

I love tortilla wraps in all various shapes and forms as they are super versatile, can be quite easy to make and most importantly – they are portable, so they are a great meal prep option to have on hand during the work week. This dish is pretty much a fridge / pantry cleanup type of food and you can easily toss in anything you have sticking around, so none of your food goes to waste.

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INGREDIENTS:

(Yields 8 wraps / 0.85 EUR per wrap / 6.78 EUR for all)

For the roasted veggies:

1 eggplant (0.67 EUR)

1 onion (0.10 EUR)

1 red bell pepper (0.40 EUR)

3 carrots (0.30 EUR)

2 cups cherry tomatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03. EUR)

1 tsp dried basil (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

For the hummus:

1 can of cooked chickpeas (1.00 EUR)

Juice of 1 lemon (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2-3 tbps water (–)

To assemble the wraps:

8 tortillas (1.60 EUR)

Handful of mixed salad greens (0.67 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with parchment paper. Wash, peel and chop up all of the veggies, then toss them with salt, pepper, garlic powder, basil, oregano and olive oil. Spread the veggies on a prepared baking sheet and roast for about 45 minutes, until blistered and slightly charred.

While the veggies are roasting, prepare the hummus. Add chickpeas, lemon juice, olive oil, salt and pepper to a food processor and pulse until smooth. Add in a bit of water, so the hummus is more spreadable, then pulse again to combine.

Once the veggies are done allow them to cool a bit and assemble the wraps. Add a smear of hummus to each wrap, top with roasted veggies and salad greens then roll up. Either serve the wraps immediately, or tightly wrap them up individually in cling foil and keep them refrigerated. If you’re preparing the wraps several days in advance I suggest that you skip the salad greens and pack those separately, as they will get soggy and wilt over time.

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Obožavam tortilja zamotuljke u svim mogućim kombinacijama i okusima pošto su to jela koja su jako prilagodljiva, mogu biti skroz jednostavna za pripremu i što je možda najvažnije, prijenosna su pa su samim time i odlična opcija za pripremiti tijekom radnog tjedna i ponijeti na posao. Ovo jelo u nastavku je manje-više nešto sa čime si možete počistiti špajzu i frižider i iskoristiti hranu koja vam se povlači po doma, tako da se ništa ne baci.

SASTOJCI:

(Za 8 zamotuljaka / 6,33 kn po zamotuljku / 50,65 kn za sve)

Za pečeno povrće:

1 patlidžan (5,00 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 mrkve (2,25 kn)

2 šalice cherry rajčica (10,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica sušenog origana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

Za humus:

1 konzerva slanutka (7,50 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

2-3 žlice vode (–)

Za složiti zamotuljke:

8 tortilja (12,00 kn)

Pregršt miješane salate (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje. Operite, ogulite i narežite svo povrće, pa ga pomiješajte sa solju, paprom, češnjakom u prahu, bosiljkom, origanom i maslinovim uljem. Povrće raširite po pripremljenom protvanu i pecite oko 45 minuta, dok se blago ne karamelizira.

Dok se povrće peče pripremite humus. Slanutak, limunov sok, maslinovo ulje, sol i papar ubacite u multipraktik i pulsirajte dok ne bude glatko. Dodajte malo vode da razrijedite humus kako bi se lakše mazao, pa još pulsirajte da se sve sjedini.

Kada je povrće pečeno pustite ga da se malo ohladi i onda složite zamotuljke. Na svaku tortilju namažite malo humusa, pa na njega stavite malo pečenog povrća i zelene salate, te sve čvrsto zamotajte. Zamotuljke ili poslužite odmah, ili svaki posebno dobro umotajte u prozirnu foliju i spremite u hladnjak. Ako zamotuljke radite za nekoliko dana unaprijed, moja vam je preporuka da salatu spremite posebno jer će se razgnjecati i povenuti ako bude stajala više od jednog dana.

Roasted Veggie and Hummus Wraps (vegan) / Zamotuljci sa pečenim povrćem i humusom (veganski)

Chickpea and Smoked Tofu Chili (vegan) / Čili od slanutka i dimljenog tofua (veganski)

With cooler autumn weather I really crave cozy comfort foods like chili and this one is super delicious and really quick and easy to prepare. I had a ton of chickpeas around so that’s what I’ve used, but you can really dump in any bean or legume of your choice.

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INGREDIENTS:

(Yields 4 servings / 1.18 EUR per serving / 4.71 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 carrots (0.30 EUR)

3 celery ribs (0.20 EUR)

2 red bell peppers (0.80 EUR)

4 garlic cloves (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp garlic powder (0.03. EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups cooked chickpeas (0.80 EUR)

1 block of smoked tofu (1.00 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Wash, peel and chop up all of the veggies and tofu. Place a pot on high heat then add in the oil, onion, carrots, celery and bell peppers. Saute for about 5 minutes, until slightly caramelized. Throw in minced garlic, salt, black pepper, red pepper flakes, garlic powder, Hungarian and smoked paprika, oregano, basil and bay leaf. Stir and cook for a minute so the spices become fragrant before adding in tomato paste, diced tomatoes, chickpeas, tofu and veggie broth. Bring to a rolling boil, then reduce heat and simmer with a lid cracked open for about 30 minutes. If needed, add in a splash more of water. Serve warm. This chili also reheats wonderfully, so it’s a great meal prep option as well.

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Sa hladnijim jesenskim danima jedu mi se topla jela na žlicu i variva tipa čili, a ovaj u nastavku ispao je odlično i bio jako brz za pripremiti. Doma smo imali brdo slanutka, tako da sam njega iskoristila u receptu, ali vi slobodno stavite bilo koju drugu grahoricu po svojem izboru.

SASTOJCI:

(Za 4 porcije / 8,83 kn po porciji / 35,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 mrkve (2,25 kn)

3 rebra celera (1,50 kn)

2 crvene paprike (6,00 kn)

4 češnja češnjaka (1,00 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)

1 žličica slatke paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice kuhanog slanutka (6,00 kn)

1 kocka dimljenog tofua (7,50 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće i tofu. Lonac stavite na jaku vatru, pa dodajte ulje, luk, mrkve, celer i paprike. Dinstajte pet minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, češnjak u prahu, slatku i dimljenu papriku, origano, bosiljak i lovor. Dobro promiješajte i pustite minutu da začini zamiriše, pa onda ubacite i koncentrat rajčice, pelate, slanutak, tofu i temeljac. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 30-tak minuta. Po potrebi dodajte još mrvicu vode. Poslužite toplo. Čili se također super i podgrijava, pa je odlična opcija za pripremiti unaprijed.

Chickpea and Smoked Tofu Chili (vegan) / Čili od slanutka i dimljenog tofua (veganski)

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

If you are a fan of sauerkraut and quick meals, definitely give this one a go. I’ve had some homemade sauerkraut on hand to use up in this dish and it turned out fantastic. My sauerkraut was a combo of cabbage and carrots which gave the dish some additional sweetness. It all paired really well with smoky sausages and I can’t wait to make this again. Also, since my sauerkraut was pretty salty, no additional salt was needed in the dish.

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INGREDIENTS:

(Yields 4 servings / 0.68 EUR per serving / 2.70 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 medium sized sausage (1.00 EUR)

2 cups sauerkraut (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 tbsp tomato puree (0.27 EUR)

½ tsp smoked paprika (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tsp brown sugar (0.01 EUR)

1 bay leaf (0.01 EUR)

4 medium sized potatoes (0.40 EUR)

2 cup veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Slice the sausage into coins. Add oil and onion to a skillet on medium heat and saute for a few minutes until translucent. Add in the sausage, sauerkraut and garlic, stir and cook briefly to slightly caramelize. Now add in tomato puree, smoked and Hungarian paprika, garlic powder, red pepper flakes, black pepper, parsley, sugar, bay leaf, potatoes and broth. Give it all a good stir, bring to a rolling boil and reduce heat to a gentle simmer. Cook with a lid cracked open for 30 minutes until the potatoes are softened. Be sure to give it a good stir from time to time and add in a splash of water if needed. Serve warm.

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Ako ste ljubitelj kiselog zelja i brzih jela, definitivno isprobajte recept u nastavku. Ja sam upotrijebila svoje domaće kiselo zelje i konačni je rezultat ispao savršen. Također, u mojem je zelju bilo i malo ribane mrkve koja je jelu dala još malo ekstra slatkoće. Sve se to odlično sparilo sa dimljenim kobasicama i jedva čekam ponovno pripremiti ovaj recept. Također, pošto je moje zelje bilo dosta slano, uopće ništa nije trebalo dodatno soliti.

SASTOJCI:

(Za 4 porcije / 5,04 kn po porciji / 20,15 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 srednje velika kobasica (7,50 kn)

2 šalice kiselog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice dimljene paprike (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

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

1 žlica sušenog peršina (0,50 kn)

1 žličica smeđeg šećera (0,10 kn)

1 lovorov list (0,10 kn)

4 veća krumpira (3,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kobasicu narežite na tanke novčiće. Ulje i luk stavite u dublju tavu na srednjoj vatri te dinstajte nekoliko minuta da luk postane staklast. Ubacite kobasicu, zelje i češnjak, promiješajte te kratko kuhajte dok se sve blago ne karamelizira. Sada dodajte koncentrat rajčice, dimljenu i slatku papriku, češnjak u prahu, čili, papar, peršin, šećer, lovor, krumpire i temeljac. Dobro promiješajte, pustite da zavrije, pa smanjite vatru. Krčkajte sa odškrinutim poklopcem 30-tak minuta dok se krumpiri skroz ne skuhaju i ne omekšaju, s time da s vremena na vrijeme sve dobro promiješate, a prema potrebi dodate još mrvicu vode. Poslužite toplo.

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

Y’all know I love one pot dishes and I love pasta. Hence, one pasta dishes are pretty high on my list of life’s priorities. Spaghetti Puttanesca have been around for ages, so here’s my own version of this Italian classic.

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INGREDIENTS:

(Yields 4 servings / 1.16 EUR per serving / 4.63 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 cups cherry tomatoes (1.33 EUR)

4 salted anchovies (0.53 EUR)

4 sundried tomatoes (0.27 EUR)

6 garlic cloves (0.20 EUR)

½ cup pitted olives (0.40 EUR)

Good pinch of red pepper flakes (0.02 EUR)

1 tsp dried oregano (0.07 EUR)

400 grams dried spaghetti (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

2 cups water (–)

½ cup finely shredded hard cheese (0.80 EUR)

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METHOD:

Add the olive oil and cherry tomatoes to a deep skillet on medium heat. Bring to a sizzle, cover with a lid and cook for about 5-10 minutes, until tomatoes are blistered and softened, while giving it an occasional stir. In the meantime, finely chop up anchovies and sundried tomatoes, thinly slice garlic and roughly chop up the olives.

Once the tomatoes are blistered, add in anchovies, sundried tomatoes, garlic, olives, red pepper flakes and oregano. Cook for a few minutes until everything is fragrant before adding in spaghetti, salt, pepper and water. Make sure that the spaghetti is covered in water, bring to a gentle simmer, cover tightly with a lid and reduce heat. Cook on low for about 10-15 minutes until the spaghetti are cooked through, while giving a gentle stir every now and then. If needed, add in a splash more of water.

Serve immediately, sprinkled generously with finely shredded hard cheese like Grana Padano or Parmigiano Reggiano.

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Već i vrapci na granama znaju da obožavam jela koja se kuhaju u jednom loncu i obožavam tjesteninu. Stoga tjestenina iz jednog lonca kotira prilično visoko na ljestvici mojih životnih prioriteta. Špageti Puttanesca kao koncept postoje već preko pedeset godina, a ovo je moja verzija talijanskog klasika.

SASTOJCI:

(Za 4 porcije / 8,66 kn po porciji / 34,63 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 šalice cherry rajčica (10,00 kn)

4 slana inčuna (4,00 kn)

4 sušene rajčice (2,00 kn)

6 češnjeva češnjaka (1,50 kn)

½ šalice odkoštenih maslina (3,00 kn)

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

1 žličica sušenog origana (0,50 kn)

400 g sušenih špageta (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vode (–)

½ šalice fino ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Maslinovo ulje i cherry rajčice ubacite u dublju tavu na srednjoj vatri. Kada počne krčkati poklopite i kuhajte 5-10 minuta da se rajčice blago karameliziraju, s time da povremeno sve promiješate. U međuvremenu nasjeckajte inčune i sušene rajčice, češnjak narežite na tanke ploške, te grubo narežite masline.

Kad se cherry rajčice karameliziraju u tavu dodajte inčune, sušene rajčice, češnjak, masline, čili i origano. Kuhajte koju minutu da sve zamiriši prije nego ubacite i špagete, sol, papar i vodu. Vodite računa o tome da su špageti potopljeni, pa pustite da sve zavrije i čvrsto poklopite. Smanjite vatru i krčkajte 10-15 minuta dok špageti ne budu gotovi, a povremeno sve dobro promiješajte. Po potrebi dodajte još mrvicu vode.

Poslužite odmah sa dobrom dozom ribanog tvrdog sira tipa parmezan ili Grana Padano.

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

I’ve been on a big burrito kick lately and I’ve basically been wrapping up pretty much anything in a tortilla. These meals are awesome, not only because they are super versatile, but also because they are portable. It’s incredibly easy to make a bunch of burritos in advance and then just wrapping the extras in cling foil to freeze or take to work the next day.

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INGREDIENTS:

(Yields 6 burritos / 1.17 EUR per burrito / 6.99 EUR for all)

For the lentils:

2 tbsp olive oil (0.09 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

2 green peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp tomato paste (0.27 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 and ½ cups precooked lentils (0.60 EUR)

½ cup water (–)

To assemble burritos:

6 large tortillas (1.60 EUR)

2 cups shredded cheese (1.07 EUR)

2 tomatoes (0.53 EUR)

¼ cup pickled jalapenos (0.20 EUR)

Optional for serving:

Sour cream (0.40 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a deep skillet on medium heat then add in the oil, onions and green and red peppers. Cook for about 5-10 minutes, until the peppers are softened and slightly caramelized. Add in minced garlic, tomato paste, garlic powder, Hungarian and smoked paprika, salt, black pepper, red pepper flakes and basil. Give a good stir and cook for a minute or two until the spices become fragrant before adding in parsley, lentils and water. Stir and simmer uncovered for 5-10 minutes, until the water has evaporated and all the flavors are combined. Turn off heat and get ready to assemble the burritos.

While the lentils are cooking preheat the oven to 180°C. Scoop the lentils onto the tortillas, then top with shredded cheese, diced fresh tomatoes and a few jalapeno slices. Wrap up the burritos and place on parchment lined baking sheet. Repeat until all of the ingredients are used up. Bake the burritos for 10-15 minutes, until slightly crisped up. Serve immediately with a dollop of sour cream.

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U zadnje sam vrijeme poludila za burritosima i manje-više sve što mogu umatam u tortilje. Takvi obroci su mi skroz super, ne samo iz razloga što ih možete modificirati na sto načina, već i zato jer su prijenosi. Vrlo je jednostavno pripremiti hrpu burritosa unaprijed, pa višak onda umotati u prijanjajuću foliju i smrznuti ili jednostavno drugi dan ponijeti na posao.

SASTOJCI:

(Za 6 burritosa / 8,72 kn po burritu / 52,32 kn za sve)

Za leću:

2 žlice maslinovog ulja (0,66 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

2 zelene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 i ½ šalica kuhane leće (4,50 kn)

½ šalice vode (–)

Za složiti burritose:

6 velikih tortilja (12,00 kn)

2 šalice ribanog sira (8,00 kn)

2 rajčice (4,00 kn)

¼ šalice ukiseljenih jalapenosa ili feferona (1,50 kn)

Po želji za posluživanje:

Kiselo vrhnje (3,00 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Stavite dublju tavu na srednju vatru pa u nju dodajte ulje, luk i crvene i zelene paprike. Dinstajte 5-10 minuta dok paprike ne omekšaju i blago se karameliziraju. Ubacite sjeckani češnjak, koncentrat rajčice, češnjak u prahu, slatku i dimljenu papriku, sol, papar, čili i bosiljak. Dobro promiješajte i kuhajte samo minutu-dvije da začini zamiriše prije nego dodate peršin, leću i vodu. Opet promiješajte pa krčkajte otklopljeno 5-10 minuta da voda ispari, a okusi se prožmu. Maknite sa vatre i složite burritose.

Dok se leća kuha zagrijte pećnicu na 180°C. Leću stavite na tortilju, pa posipajte ribanim sirom, sjeckanim rajčicama i sa par komadića jalapenosa (ili feferona). Zamotajte burrito, pa stavite na protvan obložen papirom za pečenje. Ponavljajte dok ne iskoristite sve sastojke. Pecite burritose 10-15 minuta da se blago zahrskaju. Poslužite odmah sa malo kiselog vrhnja.

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

If you’re in a mood for a cozy soup recipe, you’ll love this one. The sweet potato and carrot combo will ensure lovely sweet and earthy flavors. Of course, as are 99% of things on this blog, this soup is cheap and easy to make.

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INGREDIENTS:

(Yields 6 servings / 0.51 EUR per serving / 3.07 EUR for all)

2 tbsp sunflower seed oil (0.09 EUR)

1 large onion (0.10 EUR)

1 large sweet potato (1.00 EUR)

6 carrots (0.60 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in the oil, onion, sweet potato and carrots. Saute for about 10 minutes, until the veggies are slightly caramelized. Add in the tomato paste, salt, black pepper, red pepper flakes, garlic powder, paprika, curry powder, oregano, basil, parsley and veggie broth, then bring to a rolling boil. Reduce heat and simmer with a lid cracked open for 30 minutes.

After 30 minutes turn off heat and pulse everything with an immersion blender until smooth and creamy. You can also reserve some of the chunks aside if you’re in a mood for some texture in your soup. Serve warm. This soup also freezes and reheats well, so go ahead and whip up some extra portions.

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Ako ste raspoloženi za neku finu juhicu, ova bi vam se mogla svidjeti jer kombinacija batata i mrkve daje odličnu slatku i duboku aromu. Naravno, kao što je slučaj sa 99% ostalih stvari na ovom blogu, ova juha je jeftina i jednostavna za pripremu.

SASTOJCI:

(Za 6 porcija / 3,74 kn po porciji / 22,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 veliki batat (7,50 kn)

6 mrkvi (4,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

2 žličice curry praha (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, batat i mrkve. Dinstajte desetak minuta da se sve blago karamelizira. Sada ubacite koncentrat rajčice, sol, papar, čili, češnjak, papriku, curry, origano, bosiljak, peršin i temeljac. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem jedno pola sata.

Nakon 30 minuta maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Ako ste raspoloženi za nešto teksture, dio juhe odgrabite prije blendanja i sačuvajte sa strane. Poslužite toplo. Ova se juhica super smrzava i podgrijava, pa obavezno skuhajte koju porciju više.

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Have you already tried making Kimchi at home? If so, then you probably have abundance of it and may be searching for ideas to throw Kimchi into other dishes. This stew is just the thing and is unbelievably simple to make and delicious. Honestly, my expectations were pretty low, but I ended up being pleasantly surprised by the outcome, so this will definitely end up in our regular food rotation.

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INGREDIENTS:

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

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsnip (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 block of smoked tofu (1.00 EUR)

4 cups veggie broth (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

200 grams glass noodles (1.33 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Drain and dice the smoked tofu. Add oil, onion, carrot and parsnip to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in tomato paste, Kimchi, tofu, veggie broth and soy sauce. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about 20 minutes. Turn off heat, add in sesame oil and noodles then put the lid back on and let sit for around five minutes until the noodles are cooked through from residual heat. Serve warm. This also reheats great and will only taste better on the next day, so be sure to make a few extra servings.

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Jeste li već probali kod kuće napraviti Kimchi? Ako da, onda sigurno imate tonu Kimchija i počeli ste izmišljati načine kako ga sve ubaciti u neka druga jela. Ovo varivo je onda baš prava stvar za vas, a veoma je lako za pripremiti i stvarno ukusno. Iskreno, moja su očekivanja bila poprilično niska, ali sam se baš ugodno iznenadila koliko je sve ispalo fino, tako da će Kimchi varivo sigurno biti ubačeno u naš redovni meni.

SASTOJCI:

(Za 4 porcije / 9,24 kn po porciji / 36,95 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

1 pastrnjak (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 kocka dimljenog tofua (7,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

200 g tankih rižinih rezanaca (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ocijedite i na kocke narežite dimljeni tofu. Dodajte ulje, luk, mrkve i pastrnjak u lonac na jaku vatru. Dinstajte jedno pet minuta da se sve lagano karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte samo minutu prije nego ubacite i koncentrat rajčice, Kimchi, tofu, temeljac i soja sos. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta. Maknite sa vatre, dodajte sezamovo ulje i rezance, pa poklopite i ostavite pet minuta da se rezanci skuhaju od preostale topline. Poslužite toplo. Ovo jelo se također super podgrijava, a sljedećeg će dana biti još bolje, pa definitivno skuhajte koju porciju više.

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)