Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

I’ve bought a couple of persimmons a while back and was waiting for them to ripen for weeks. Now when they were finally ripe, I honestly had no idea what to do with them. However, mixing fruits and oats is always a great idea in my book, so in the end I opted for these breakfast cups.

I used small silicone muffin molds to hold everything together, but you can use regular muffin molds as well. Just be sure to line them with paper liners and only add small scoops of batter to each cup, since these end up quite brittle in the end and you ideally want to end up with bite-sized cups.

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INGREDIENTS:

(Yields 15-20 cups / 1.36 EUR)

1 ripe persimmon (0.40 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

3 tbsp date syrup (0.10 EUR)

3 tbsp vegan milk (0.04 EUR)

½ tsp ground cinnamon (0.03 EUR)

¼ tsp ground nutmeg (0.02 EUR)

¼ tsp ground cloves (0.02 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cups mixed rolled and instant oats (0.20 EUR)

1 tbsp ground flax seeds (0.03 EUR)

¼ tsp baking powder (0.01 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 175°C. Peel and finely dice the persimmon. In a bowl, whisk together coconut oil, date syrup, milk, cinnamon, nutmeg, cloves, vanilla and salt. Add in the oats, flax seeds, baking powder, diced persimmon and raisins. Stir until everything is well combined, then scoop the mixture into prepared muffin tin. I used a small ice-cream scoop for easier handling. Use you scoop or a spoon to press the batter into the muffin molds. Bake for 20 minutes, until fragrant and slightly crispy. Allow the oat cups to cool completely in their molds before attempting to remove them. Enjoy as an easy portable breakfast or as a healthy snack.

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Ima već dosta vremena od kada sam kupila dvije japanske jabuke kaki te sam tjednima čekala da dozriju. Sada kada su napokon zrele, nisam imala baš nikakve ideje što bih s njima mogla napraviti. Međutim, miks voća i zobenih pahuljica uvijek mi se čini kao okej plan i tako sam nekako došla do ovih slasnih košarica.

Ja sam svoje napravila u silikonskom kalupu za mini mafine, ali možete slobodno upotrijebiti i običan kalup. Samo ga obavezno obložite papirnatim košaricama, a u svaku posudicu za mafin dodajte malu količinu smjese, pošto su ovi zalogaji u konačnici dosta krhki, pa je idealno da sve možete utrpati u usta u jednom grizu.

SASTOJCI:

(Za 15-20 košarica / 10,05 kn)

1 zrela japanska jabuka – kaki (3,00 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

3 žlice sirupa od datulja (0,75 kn)

3 žlice veganskog mlijeka (0,30 kn)

½ žličice cimeta (0,25 kn)

¼ žličice muškatnog oraščića (0,13 kn)

¼ žličice mljevenih klinčića (0,13 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 i ½ šalica mješavine sitnih i krupnih zobenih pahuljica (1,50 kn)

1 žlica mljevenih sjemenki lana (0,25 kn)

¼ žličice praška za pecivo (0,03 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ogulite i nasjeckajte kaki. U zdjelici pomiješajte kokosovo ulje, sirup od datulja, mlijeko, cimet, muškatni oraščić, klinčiće, vaniliju i sol. Dodajte zobene, lan, prašak za pecivo, sjeckani kaki i grožđice. Miješajte dok se sve ne sjedini, pa smjesu raspodijelite po pripremljenim kalupima za mafine. Ja sam za lakše grabljenje koristila malu žlicu za sladoled. Žlicom još malo utisnite smjesu u kalup za mafine. Pecite 20-tak minuta, dok košarice ne zamiriše i ne zahrskaju se. Pustite da se sve dobro ohladi u kalupima prije nego što krenete vaditi van. Papajte kao lagani prijenosni doručak ili mali zdravi snack.

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

Vegan Seitan Chicken / Veganska seitan piletina

I’ve ordered a vegan chicken broth powder off of iHerb a while back and decided to make vegan chicken with it. I’ve already made seitan several times before, so I knew what to expect. The chicken flavor wasn’t as prominent as one would hope – I imagine adding more broth would help out, but I am still pretty happy with how this batch turned out. For a really delicious extra flavor I strongly suggest marinating the steamed seitan in soy sauce and briefly frying it up on an oiled pan.

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INGREDIENTS:

(Yields 4 servings / 0.47 EUR per serving / 1.86 EUR for all)

1 cup gluten flour (0.80 EUR)

1 cup chickpea flour (0.67 EUR)

1 tbsp vegan chicken broth powder (0.13 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2/3 cup warm water (–)

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METHOD:

In a bowl whisk together gluten and chickpea flour, broth powder, garlic powder, paprika, salt and pepper. Just a fair warning – if your broth powder isn’t salty, add in more salt, but mine was really, really salty. Add in sesame oil, sunflower seed oil and water then stir to combine. Once the dough forms up, knead it for a few minutes and flatten into disc.

Wrap the dough up in aluminum foil, then place into a steamer basket and steam for about 45 minutes. After 45 minutes carefully remove and unwrap. You can eat seitan as it is, but as I already suggested, it will taste best when tossed with some soy sauce and briefly fried in a pan to crispiness. Leave any leftover seitan to cool off completely before tightly wrapping it up in cling foil and storing in fridge. You can also freeze it for a much later use.

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Ima već neko vrijeme da sam preko iHerba naručila veganski temeljac sa okusom piletine pa sam odlučila od toga pripremiti što drugo nego vegansku piletinu. Pošto sam seitan već radila doma nekoliko puta, znala sam što treba očekivati. Aroma piletine i nije bila baš tako jako izražena kako sam se nadala – mislim da jednostavno treba dodati još više tog temeljca, ali sam i dalje zadovoljna sa time kako mi je seitan ispao. Za ekstra ukusno jelo toplo vam preporučam da seitan koji ste skuhali na pari dodatno marinirate u soja sosu, pa onda još kratko popržite na nauljenoj tavi.

SASTOJCI:

(Za 4 porcije / 3,49 kn po porciji / 13,96 kn za sve)

1 šalica glutenskog brašna (6,00 kn)

1 šalica brašna od slanutka (5,00 kn)

1 žlica veganskog pilećeg temeljca u prahu (1,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

2/3 šalice tople vode (–)

PRIPREMA:

U zdjelici pomiješajte skupa glutensko i brašno od slanutka, temeljac u prahu, češnjak, papriku, sol i papar. Samo malo upozorenje – ako vam temeljac nije slan, obavezno dodajte još soli, ali moj je bio baš jako, jako slan. Dodajte sezamovo i suncokretovo ulje i vodu, pa promiješajte da se sve sjedini. Kada se tijesto formira, mijesite ga koju minutu i spljoštite u disk.

Čvrsto umotajte disk od tijesta u aluminijsku foliju pa kuhajte na pari 45 minuta. Nakon 45 minuta pažljivo otpakirajte seitan. Možete ga jesti i ovakvog kakav je, ali kao što sam već napisala, meni je tisuću puta ukusniji kada se kratko marinira u soja sosu i onda isprži na tavi da bude hrskav. Sav preostali seitan ostavite da se do kraja ohladi prije nego što ćete ga dobro zamotati u prijanjajuću foliju i spremiti u hladnjak. Ako ga želite koristiti nekad kasnije, možete ga također i smrznuti.

Vegan Seitan Chicken / Veganska seitan piletina

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

We’re kinda low on oats at home at the moment and I am trying to improvise with ingredients we already have on hand, since things so easily accumulate in our fridge and pantry over time. As I mostly eat oatmeal for breakfast, I needed to come up with an alternative and hence made up this barley porridge combo. We also had some sad apples sitting around and they were a welcome and delicious addition to the whole situation.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.94 EUR for all)

2 apples (0.40 EUR)

1 tbsp lemon juice (0.07 EUR)

2 tsp ground cinnamon (0.13 EUR)

1 tbsp coconut oil (0.07 EUR)

4 cups cooked barley (0.13 EUR)

2 cups plant based milk (0.80 EUR)

4 tbsp ground flax seeds (0.27 EUR)

4 tbsp sunflower seeds (0.53 EUR)

4 tbsp raisins (0.27 EUR)

4 tbsp date syrup (0.27 EUR)

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METHOD:

Peel, core and dice the apples. Toss with lemon juice and cinnamon then add to a saucepan with coconut oil on medium heat. Cook for about 5-10 minutes, until apples are slightly caramelized and softened. While the apples are cooking assemble the bowls. Divide the ingredients between four bowls, top with cooked apples and finally drizzle everything with date syrup. This also works really well for meal prep, so just reheat it when you plan on eating.

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Trenutno doma loše stojimo sa zobenim pahuljicama, pa pokušavam improvizirati sa sastojcima koji su mi pri ruci, pošto se hrana tijekom vremena lako nakupi u frižideru i špajzi. Kako uglavnom za doručak jedem zobenu kašu, trebala mi je neka alternativa pa sam tako i došla do ove kombinacije sa zobenom kašom. Osim toga, imali smo i neke tužne jabučice koje su na kraju ispale odličan dodatak u cijeloj ovoj priči.

SASTOJCI:

(Za 4 porcije / 5,50 kn po porciji / 22,00 kn za sve)

2 jabuke (3,00 kn)

1 žlica limunovog soka (0,50 kn)

2 žličice cimeta (1,00 kn)

1 žlica kokosovog ulja (0,50 kn)

4 šalice kuhanog ječma (1,00 kn)

2 šalice veganskog mlijeka (6,00 kn)

4 žlice mljevenih sjemenki lana (2,00 kn)

4 žlice suncokretovih sjemenki (4,00 kn)

4 žlice grožđica (2,00 kn)

4 žlice sirupa od datulja (2,00 kn)

PRIPREMA:

Ogulite jabuke, očistite ih od koštica i narežite na kockice. Pomiješajte sa sokom od limuna, pa ubacite u lončić sa kokosovim uljem na srednje jakoj vatri. Kuhajte 5-10 minuta dok jabuke ne omekšaju i blago se ne karameliziraju. Dok se jabuke kuhaju, složite zdjelice. Raspodijelite sve sastojke između četiri zdjelice, dodajte kuhane jabuke i za kraj sve pokapajte sirupom od datulja. Ovo je super jelo i za prirediti unaprijed i ponijeti na posao, pa samo sve skupa ugrijte prije nego što navalite.

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

I don’t know about you, but I love cooking with cabbage since it is such a cheap, healthy and delicious ingredient. Cabbage is also a pretty sturdy vegetable which can last for ages in the fridge – it just never seems to go bad, which is another reason why I love having it around. This curry is really easy and delicious, so give it a go if you’re in a mood for something aromatic and cozy. We’ve had it served with cooked barley, but rice or any other grain of your choice would work just as well too.

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INGREDIENTS:

(Yields 6 servings / 0.59 EUR per serving / 2.38 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

3 carrots (0.30 EUR)

6 garlic cloves (0.20 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

2 bay leaves (0.07 EUR)

½ cabbage head (0.50 EUR)

2 cups frozen peas (0.40 EUR)

2 tbsp tomato paste (0.27 EUR)

½ cup water (–)

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METHOD:

Peel, wash and chop up all the vegetables. Add the oil, onions and carrots to a large pot on high heat and saute for about 5-10 minutes, until everything is slightly caramelized. Add in minced garlic, curry powder, garlic powder, red pepper flakes, black pepper, salt and bay leaves. Give a good stir and cook for just a minute so the spices become fragrant. Add in chopped cabbage, frozen peas, tomato paste and water. Give a good stir, turn down heat and cover with a lid. Simmer covered for about 20 minutes, while stirring occasionally. Taste and adjust seasoning, then serve with a grain of your choice.

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Ne znam kako je kod vas, ali ja baš volim kuhati sa kupusom pošto je on tako jeftin, zdrav i ukusan sastojak. Osim toga, kupus je i jako otporan te u hladnjaku može trajati stvarno dugo – čini se da se nikako ne kvari, te je to još jedan razlog zašto ga volim imati doma. Ovaj curry je jako jednostavan i ukusan, pa ga svakako isprobajte ako ste raspoloženi za nešto toplo i aromatično. Mi smo ga jeli uz kuhani ječam, ali riža ili bilo koja druga žitarica po vašem izboru bi također bila super.

SASTOJCI:

(Za 4 porcije / 4,40 kn po porciji / 17,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

3 mrkve (2,25 kn)

6 češnjeva češnjaka (1,50 kn)

2 žlice curry praha (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

1 žličica soli (0,01 kn)

2 lovorova lista (0,40 kn)

½ glavice kupusa (3,75 kn)

2 šalice smrznutog graška (3,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ šalice vode (–)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru pa u njega dodajte ulje, luk i mrkve. Kuhajte 5-10 minuta, dok se povrće ne karamelizira, pa onda ubacite i sjeckani češnjak, curry, češnjak u prahu, čili, papar, sol i lovor. Dobro promiješajte i kuhajte samo minutu da začini zamiriše. Ubacite u lonac narezani kupus, grašak, koncentrat rajčice i vodu. Dobro promiješajte, smanjite vatru i poklopite. Krčkajte poklopljeno 20-tak minuta uz povremeno miješanje. Kušajte i prilagodite začine pa poslužite uz žitaricu po vašem izboru.

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Whenever I’m in doubt about what I want to eat, I know that I can never go wrong with a bowl of delicious soup. This one is fortified with cannellini beans, which makes it super hearty and filling. I’m definitely craving lighter foods now that the holidays and all the festivities are over, so this soup gives my tummy a much needed break.

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INGREDIENTS:

(Yields 6 servings / 0.75 EUR per serving / 4.51 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

300 grams of oyster mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

400 grams of frozen cauliflower (1.00 EUR)

1 can of cannellini beans (0.67 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Wash the mushrooms and tear them up in strips. Peel and dice the onion. Add the oil and the mushrooms to a large pot on medium-high heat and cook for about 10 minutes until caramelized. After ten minutes add in the diced onion and cook for about five minutes to soften. Then add in the cauliflower, cannellini beans, garlic powder, salt, black pepper, bay leaf, parsley and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and fish out and discard the bay leaf. Pulse the soup through with an immersion blender until creamy and smooth. If you’d like to keep some texture, set some chunks aside before pulsing. Taste and adjust seasonings, then serve. This soup also reheats great and is an excellent option for meal prep. Some fresh croutons would also go wonderfully with it.

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Kada god imam nekih dilema oko toga što bih jela, znam da nikada neću pogriješiti sa nekom finom juhicom. Ova u nastavku je još podebljana sa bijelim grahom, tako da je baš izdašna i zasitna. Sada kad su nam prošli blagdani i slavlja, definitivno mi se jede laganija hrana, a sa ovom sam juhom i svojem trbuhu dala priliku da se malo odmori.

SASTOJCI:

(Za 6 porcija / 5,61 kn po porciji / 33,66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

300 g bukovača (15,00 kn)

1 veliki luk (0,75 kn)

400 g smrznute cvjetače (7,50 kn)

1 konzerva bijelog graha (5,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite gljive i natrgajte ih na trakice. Ogulite i nasjeckajte luk. Ulje i gljive ubacite u veliki lonac na srednje jakoj vatri, pa ih kuhajte desetak minuta da se blago karameliziraju. Nakon desetak minuta dodajte i luk, te sve kuhajte još pet minuta da omekša. Onda dodajte cvjetaču, grah, češnjak, sol, papar, lovor, peršin i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta maknite s vatre, ispecajte i bacite lovorov list, te juhu propasirajte štapnim mikserom dok ne bude glatka. Ako želite malo teksture u juhi, prije pasiranja odgrabite na stranu malo gustiša. Kušajte i prilagodite začine, pa poslužite. Ova juha se super podgrijava pa je odlična opcija za skuhati unaprijed i ponijeti na posao. Također, izvrsno bi išla i poslužena sa svježim domaćim krutonima.

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)

The end of the year means that I am cleaning out my pantry and using up all the odd bits and pieces I might have lingering around. Granola is always a perfect project for such situations since it is so customizable and flexible.

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INGREDIENTS:

(Yields 8 servings / 0.44 EUR per serving / 3.48 EUR for all)

2 cups apple sauce (0.67 EUR)

¼ cup coconut oil (0.40 EUR)

Pinch of salt (0.01 EUR)

4 cups rolled oats (0.53 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tsp ground cinnamon (0.13 EUR)

½ cup ground flax seeds (0.27 EUR)

½ cup sunflower seeds (0.53 EUR)

½ cup pumpkin seeds (0.67 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Whisk apple sauce, coconut oil and salt in a large bowl then add in the oats, cacao powder, cinnamon, flax seeds, sunflower seeds and pumpkin seeds. Stir well to combine, making sure that everything is well coated with apple sauce. I find that it’s just easiest to get in there with my hands. Spread the granola evenly on a prepared baking sheet and bake for 30-40 minutes, while stirring once halfway though. Allow the granola to cool down completely on its baking sheet before transferring to an airtight container. Keep the granola in a cool, dry place where it can hold on for weeks.

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Kraj godine znači da čistim kuhinju i špajzu te pokušavam iskoristiti razne ostatke ovoga i onoga koji mi se povlače naokolo. Granola je uvijek odličan projekt za takve situacije jer je tako lako prilagodljiva i fleksibilna.

SASTOJCI:

(Za 8 porcija / 3,25 kn po porciji / 26.01 kn za sve)

2 šalice pirea od jabuka (5,00 kn)

¼ šalice kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

4 šalice krupnih zobenih pahuljica (4,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žličice cimeta u prahu (1,00 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice suncokretovih sjemenki (4,00 kn)

½ šalice bučinih sjemenki (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C te obložite protvan papirom za pečenje. U velikoj zdjeli pomiješajte skupa pire od jabuke, kokosovo ulje i sol, pa ubacite unutra zobene pahuljice, kakao, cimet, lan, suncokretove i bućine sjemenke. Dobro promiješajte da sve bude obloženo pireom od jabuke. Meni je nekako najjednostavnije zasukati rukave i navaliti rukama. Raširite granolu u jednoličnom sloju na pripremljenom protvanu i pecite 30 – 40 minuta, s time da na pola pečenja jednom sve dobro promiješate. Pustite da se granola skroz ohladi na protvanu prije nego ju premjestite u hermetički zatvorenu posudu. Granolu čuvajte na suhom, hladnom mjestu gdje će vam držati tjednima.

Cacao and Apple Sauce Granola (vegan) / Granola sa kakaom i pireom od jabuka (veganska)

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

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INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 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 sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

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Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)