Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

I’m a great fan of mushroom risottos, but admittedly, even I can sometimes get a bit bored of that dish. The super easy hack is to just swap the rice with any other grain of your choice. I went for quinoa in here and also decided to give it all an Asian twist by adding soy sauce and sesame oil. Overall, I’m very happy with how this dish turned out. I was also wise enough to make a huge batch and have lunch sorted out for almost an entire week.

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INGREDIENTS:

(Yields 6 servings / 0.86 EUR per serving / 5.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp mushroom powder (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

3 tbsp soy sauce (0.20 EUR)

1 and ½ cups quinoa (1.50 EUR)

4 cups veggie broth (0.27 EUR)

2 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil, butter and mushrooms to a pot on high heat and cook for about 10 minutes, until mushrooms start to brown. Add in the onion, carrots and garlic, then stir and cook for another five minutes to slightly caramelize the veggies.

Dump in mushroom powder, salt, pepper, red pepper flakes, soy sauce, quinoa and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes, until quinoa is cooked through. Remove from heat and stir in the sesame oil. Serve while warm, or portion out for later as this dish reheats great.

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Ja sam veliki ljubitelj rižota od gljiva, ali čak i meni to jelo s vremena na vrijeme može pomalo dosaditi. Najjednostavnije i najbrže rješenje da vam stvari i dalje budu zanimljive je da rižu jednostavno zamijenite sa nekom drugom žitaricom po vašem izboru. Ja sam se ovdje odlučila za kvinoju i još sam napravila mali azijski twist tako da sam ubacila soja sos i sezamovo ulje. Sve u svemu, baš sam jako zadovoljna kako mi je ovo jelo ispalo. Ujedno sam bila dovoljno mudra i da skuham veću porciju pa da za cijeli tjedan imam riješen ručak.

SASTOJCI:

(Za 6 porcija / 6,50 kn po porciji / 39,01 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

3 češnja češnjaka (0,75 kn)

2 žlice praška od gljiva (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

3 žlice soja sosa (1,50 kn)

1 i ½ šalica kvinoje (11,25 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žličice tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje, maslac i gljive stavite u lonac na jaku vatru te kuhajte desetak minuta, dok gljive ne dobiju boju. Ubacite luk, mrkve i češnjak, dobro promiješajte te kuhajte još pet minuta da se i povrće blago karamelizira.

Sada dodajte prašak od gljiva, sol, papar, čili, soja sos, kvinoju i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem dvadesetak minuta, dok kvinoja ne bude skroz kuhana. Maknite sa vatre i umiješajte sezamovo ulje. Poslužite toplo ili raspodijelite u porcije za kasnije jer se ovo jelo super podgrijava.

Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

A whole while back I bought some gyoza dumplings from Lidl which were in all honesty not that great. I mean, they could pass, but I wasn’t all that thrilled with the prospect of eating them and so they remained lingering in my freezer for a few months. I finally got the idea to make a hot and sour soup and to dump those dumplings in there and boy, was that a good idea. This soup turned out fantastic and now I’m kinda sorry that we don’t have any more of those sad dumplings.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.68 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.20 EUR)

2 parsley roots with leaves (0.40 EUR)

1 kohlrabi with leaves (0.40 EUR)

3 tbsp all-purpose flour (0.02 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp dried garlic (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

8 cups veggie broth (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 block of smoked tofu (1.00 EUR)

8 shiitake mushrooms (0.53 EUR)

3 tbsp soy sauce (0.20 EUR)

400 grams frozen vegan dumplings of your choice (2.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp apple cyder vinegar (0.03 EUR)

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METHOD:

Wash, peel and dice up all the veggies and tofu. Keep the kohlrabi and parsley leaves separated. Place a deep pot on high heat and add in the oil, onion, carrots, parsley roots and kohlrabi (not the leaves!). Stir and cook for about 10 minutes, until slightly caramelized. Add in flour, Gochujang, garlic, salt and pepper and give a good stir, so that all the veggies are coated in flour and spices. Gradually add in veggie broth and keep stirring to dissolve the flour. Then add in the tomato paste, smoked tofu, mushrooms and soy sauce. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about ten minutes.

Add in the frozen dumplings and reserved parsley and kohlrabi leaves, then cook until the dumplings are done (mine took about 10 minutes, but check the package instructions). Remove from heat, stir in sesame oil and vinegar, then taste to adjust the seasoning. Serve warm.

This soup also reheats really well, so it’s a great meal prep option too.

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Ima već sto godina da smo u Lidlu kupili te neke gyoza dumplingse koji nam iskreno i nisu bili baš nešto prefini. Mislim, ono, dali su se pojesti, ali ne baš sa nekim posebnim guštom. S obzirom na to, tako su oni stajali u frizeru nekoliko mjeseci. I onda mi je napokon sinulo da sa njima napravim kiselo-ljutu juhu, a to je bome ispala jedna od boljih ideja. Juha je bila baš jako ukusna, pa mi je sve nekako i žao da sada nemamo više tih otužnih dumplingsa.

SASTOJCI:

(Za 6 porcija / 8,33 kn po porciji / 49,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (1,50 kn)

2 korjena peršina sa lišćem (3,00 kn)

1 korabica sa lišćem (3,00 kn)

3 žlice glatkog brašna (0,15 kn)

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

1 žličica sušenog češnjaka u prahu (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

8 šalica povrtnog temeljca (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 dimljeni tofu (7,50 kn)

8 gljiva shiitaka (4,00 kn)

3 žlice soja sosa (1,50 kn)

400 g smrznutih veganskih dumplingsa (valjušaka) po izboru (20,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice jabučnog octa (0,20 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Lišće peršina i korabice držite sa strane. Duboki lonac stavite na jaku vatru pa dodajte ulje, luk, mrkvu, korijen peršina i korabicu (bez lišća!). Promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Dodajte brašno, Gochujang, češnjak, sol i papar, te dobro promiješajte da se svo povrće obloži brašnom i začinima. Postepeno ulijevajte temeljac uz stalno miješanje kako bi ste otopili brašno. Onda dodajte još i koncentrat rajčice, dimljeni tofu, gljive i soja sos. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem desetak minuta.

Ubacite smrznute dumplingse i lišće peršina i korabice koje ste sačuvali, pa kuhajte dok dumplingsi ne budu gotovi (mojima je trebalo jedno 10 minuta, ali provjerite upute na pakiranju). Maknite juhu sa vatre, umiješajte sezamovo ulje i ocat te kušajte i prilagodite začine. Poslužite toplo.

Ova se juhica odlično podgrijava, tako da je ujedno odlična opcija i za pripremiti unaprijed.

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

We’re currently living a much slower lives which means we have more time to tackle with some slower recipes. This one isn’t hard at all, it just takes a bit of time, that’s all.

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INGREDIENTS:

(Yields 6 servings / 1.20 EUR per serving / 7.22 EUR for all)

For the meat:

850 g piece of skinless, boneless turkey breast (6.67 EUR)

2 tsp salt (0.01 EUR)

2 tsp brown sugar (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the gravy:

Reserved pan drippings (–)

2 tbsp butter (0.27 EUR)

¼ cup water (–)

1 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Prepare the meat the day before. In a small bowl mix together salt, sugar, paprika, garlic powder, black pepper and red pepper flakes. Pat the meat dry with a kitchen towel, then generously rub with the dry marinade. It’s gonna look like you have too much of the stuff, but don’t worry, it will all work out in the end so go ahead and use up everything. Place the meat on a large piece of aluminum foil and wrap it up loosely, making sure to tightly seal the seams of the package. Refrigerate until the next day.

The following day preheat the oven to 150°C. Roast the meat in its package for 3 hours in the center of the oven. Remove from the oven, then carefully unwrap. Reserve all the drippings aside. Lightly brush the meat with sunflower seed oil, turn the heat up in your oven to 200°C, then place the turkey under the broiler for about 10 minutes to slightly crisp the meat up. Remove the turkey from the oven and allow it to rest for 10 minutes before slicing and serving.

While the meat is resting, prepare the gravy. Add the reserved pan drippings, butter and water to a small saucepan. Bring to a simmer, then whisk in flour. Cook for a minute or two until thickened. Strain the gravy to remove any solids or flour clumps. Serve the meat with some gravy and a side dish or a salad of your choice.

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Sada živimo neke sporije živote što znači da imamo i vremena za neke sporije recepte. Ovaj u nastavku nije uopće kompliciran, te jedino što od vas zahtjeva je mrvica više vemena.

SASTOJCI:

(Za 6 porcija / 8,99 kn po porciji / 53,97 kn za sve)

Za meso:

850 g purećih prsa bez kostiju i kože u komadu (50,00 kn)

2 žličice soli (0,02 kn)

2 žličice smeđeg šećera (0,20 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

Sokovi od pečenja (–)

2 žlice maslaca (2,00 kn)

¼ šalice vode (–)

1 žlica glatkog brašna (0,05 kn)

PRIPREMA:

Meso pripremite dan ranije. U maloj zdjelici pomiješajte sol, šećer, papriku, češnjak, papar i čili. Puretinu posušite kuhinjskim ručnikom, pa ju sa svih strana dobro natrljajte suhom marinadom. Činiti će vam se kao da imate previše svega, ali ne brinite, sve će na kraju ispasti okej, te obavezno upotrijebite svu marinadu. Meso stavite na veliki komad aluminijske folije pa ga labavo umotajte u paket kojem ćete čvrsto spojiti sve rubove. Stavite u hladnjak do idućeg dana.

Sljedeći dan zagrijte pećnicu na 150°C. Meso pecite u njegovom paketiću tri sata u sredini pećnice. Izvadite iz pećnice nakon tri sata, pa pažljivo odmotajte. Sve sokove koji su se nakupili obavezno sačuvajte. Puretinu lagano premažite suncokretovim uljem, pećnicu zagrijte na 200°C, pa ju stavite odmah ispod grijača na desetak minuta da se napravi blaga korica. Kada se meso zapeklo, izvadite ga iz pećnice te pustite da odmori desetak minuta prije nego ćete ga razrezati i poslužiti.

Dok puretina odmara vi pripremite umak. Sve sokove koje ste sačuvali od pečenja pomiješajte sa maslacem i vodom u malom lončiću. Pustite da zavrije, pa pjenjačom umutite unutra brašno. Kuhajte samo minutu-dvije da se zgusne. Procijedite umak od mrvica i brašna. Meso poslužite sa umakom i prilogom ili salatom po želji.

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

Green Bean and Sausage Stew / Varivo od mahuna i kobasica

These types of dishes instantly throw me back into my childhood, as my grandma used to cook up something like that on a weekly basis. They are also super comforting and cozy, with minimal fuss. This week has been pretty hectic so far, so let’s all chill with a really easy recipe.

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INGREDIENTS:

(Yields 6 generous servings / 1.15 EUR per serving / 6.87 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

2 spicy sausages (2.00 EUR)

4 tbsp all-purpose flour (0.03 EUR)

6 cups veggie broth (0.40 EUR)

4 potatoes (0.27 EUR)

800 grams frozen green beans (2.00 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

2 tbsp dried parsley (0.27 EUR)

Optional:

Smoked pork bones (1.00 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Cut the sausages into coins. Place deep pot on high heat and add in oil, onion, carrots and sausage coins. Saute for about 10 minutes, until fragrant and slightly caramelized. Add in the flour and give a good stir so the veggies and sausages are coated in flour. Then gradually add in veggie broth, while stirring to remove any clumps. Add in all of the remaining ingredients. For some extra smoky flavor, add in some smoked pork bones as well (totally optional, but so, so worth it).

Give a good stir, bring to a rolling boil and reduce heat and simmer with a lid cracked open for about 45 minutes. Give an occasional stir and add a bit more water as needed. Serve warm. This stew reheats great, so it’s also an excellent meal prep option. I wouldn’t suggest freezing it, though, as potatoes tend to turn kinda weird.

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Ovakav me tip jela uvijek nekako podsjeti na djetinstvo, jer bi moja baka stalno kuhala nešto slično barem na tjednoj bazi. Uz to, ova hrana je baš onako utješna i fina, a sa njom ima minimalno posla. Cijeli tjedan mi je bio nešto kaotičan, pa ajmo se sada svi skupa malo opustiti uz jedan jako laganini recept.

SASTOJCI:

(Za 6 izdašnih porcija / 8,54 kn po porciji / 51,26 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

2 pikantne kobasice (15,00 kn)

4 žlice glatkog brašna (0,20 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 krumpira (2,00 kn)

800 g smrznutih zelenih mahuna (15,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

1 žličica sušenog timijana (0,50 kn)

2 žlice sušenog peršina (2,00 kn)

Dodatno po želji:

Dimljene svinjske kosti (7,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Kobasice narežite na novčiće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, mrkve i kolutiće kobasice. Dinstajte desetak minuta da sve zamiriši i blago se karamelizira. Dodajte brašno i sve dobro promiješajte da se sastojci oblože brašnom. Postepeno uz miješanje dodajte temeljac kako ne bi bilo grudica. Dodajte sve preostale sastojke, a za ekstra aromu dima dodajte i svinjske kosti (totalno neobavezno, ali jako, jako preporučljivo).

Dobro sve promiješajte, pustite da zavrije pa kuhajte sa odškrinutim poklopcem oko 45 minuta. Po potrebi s vremena na vrijeme promiješajte i ako treba podlijte sa malo vode. Poslužite toplo. Ovo se varivo super podgrijava, pa je odlična opcija za pripremiti unaprijed. Smrzavanje vam baš i ne bih preporučila jer krumpiri onda postanu čudnjikavi.

Green Bean and Sausage Stew / Varivo od mahuna i kobasica

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

The cool winter weather makes me crave nothing more than soups. I could eat all the soups ever. Spicy, mild, creamy or clear, just bring those soups on and I’ll love them all the same. This soup is super easy to make and quite hearty thanks to the barley and potatoes, so it basically makes a full lunch. There’s nothing more comforting than getting cozy under a blanket with a nice bowl of this deliciousness.

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INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.29 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

500 grams white mushrooms (2.00 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

3 tbsp vegan butter (0.40 EUR)

3 carrots (0.30 EUR)

3 potatoes (0.30 EUR)

4 garlic cloves (0.13 EUR)

1 cup of barley (0.13 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, white mushrooms, shiitake mushrooms and butter to a large pot on high heat then saute for about ten minutes to slightly caramelize. Now add in carrots, potatoes and minced garlic, stir and cook for additional five minutes to get things lightly browned. Finally, add in barley, tomato paste, salt, black pepper, red pepper flakes, soy sauce and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 45 minutes, until the barley is thoroughly cooked through. Serve warm with a slice of some nice bread, or portion out to have for later, as this soup reheats great.

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U hladnim zimskim danima (iako, nije baš i da je ove godine neka zima) jedu mi se samo juhe i juhe. Ljute, blage, kremaste ili bistre, samo mi dajte juhice i meni budu sve bile super. Ovaj recept u nastavku je totalno jednostavan za napraviti, a dobiti ćete zasitno jelo zahvaljujući ječmu i krumpirima, pa zapravo može proći i kao kompletan ručak. A meni nema ništa draže nego se fino umotati doma u dekicu sa zdjelicom ove fine juhice.

SASTOJCI:

(Za 6 porcija / 6,60 kn po porciji / 39,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

100 g shiitaka (7,50 kn)

3 žlice veganskog maslaca (3,00 kn)

2 mrkve (2,25 kn)

3 krumpira (2,25 kn)

4 češnja češnjaka (1,00 kn)

1 šalica ječma (1,00 kn)

2 žlice koncentrata od rajčice (2,00 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)

2 žlice soja sosa (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, šampinjone, shiitake i maslac dodajte u veliki lonac na jakoj vatri, pa dinstajte desetak minuta da se gljive blago karameliziraju. Sada ubacite mrkve, krumpire i češnjak, dobro promiješajte te kuhajte jedno pet minuta da sve dobije boju. Na kraju dodajte i ječam, koncentrat rajčice, sol, papar, čili, soja sos i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok se ječam ne skuha do kraja. Poslužite odmah sa kriškom nekog finog kruha ili pak rasporedite u porcije za kasnije, pošto se ova juhica super podgrijava.

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

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Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

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)