mushroom powder

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

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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)

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

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You’re craving Chinese takeout and you want it now? No problem! This dish comes together even quicker than it would take the delivery to arrive and it’s actually quite healthy. But at the same time so, so yum! With only a few pantry staples, you’ll be whipping these noodles up in no time.

Just a little heads up, though. This recipe calls for mushroom powder, which are basically dried mushrooms ground into a fine powder in your food processor. I’ve already written about its magic in this recipe here, so be sure to check it out if you’re curious about more mushroom powder recipes.

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INGREDIENTS:

(Yields 2 generous servings / 1.61 EUR per serving / 3.22 EUR for all)

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 cups shredded cabbage (0.20 EUR)

3 tbsp shiitake powder (0.40 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Cook the noodles according to the package instructions to al dente, rinse under cold water and set aside. Add the oil to a wok on high heat and throw in chopped onion and pepper. Cook for a few minutes until softened then add in garlic and Gochujang. Stir well and allow the spices to warm up before adding in cabbage, mushroom powder, water, noodles and soy sauce. Bring to a simmer then cook for a few minutes, until all of the liquid evaporates and the noodles finish cooking. Turn off heat and stir in sesame oil. Serve immediately.

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Ako vam se jede neka kineska dostava i to baš sad sad, nema uopće problema. Ovo jelo ćete sami prirediti i brže nego vam dostavljač uspije pozvoniti na vrata, a još je uz to i prilično zdravo. I ne samo to, nego i jaaaako fino. Uz samo par sastojaka iz špajze, ove ćete nudlse zgotoviti za čas.

Samo još mala napomena. U ovom receptu ima i praška od gljiva, a to su samo sušene gljive samljevene u fini prah u vašem multipraktiku. O tom sam čarobnom sastojku već pisala u ranijem receptu ovdje, pa definitivno i njega čekirajte ako želite još neke ideje za prašak od gljiva.

SASTOJCI:

(Za 2 izdašne porcije / 12,10 kn po porciji / 24,20 kn za sve)

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 šalice ribanog kupusa (1,50 kn)

3 žlice praška od gljiva shiitaka (3,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Rezance skuhajte al dente prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Ulje dodajte u wok na jakoj vatri, pa ubacite luk i papriku. Kuhajte par minuta da omekšaju, te onda ubacite češnjak i Gochujang. Kratko promiješajte i pustite da se začini ugriju prije nego dodate kupus, prašak od gljiva, vodu, rezance i soja sos. Pustite da zavrije, pa kuhajte par minuta dok višak tekućine ne ispari, a tjestenina ne bude skroz kuhana. Maknite s vatre, umiješajte sezamovo ulje i odmah poslužite.

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

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I don’t know if you are familiar, but mushroom powder is all the rage on the internet right now. It’s probably the equivalent of what avocado on toast used to be several years ago. Honestly, I’ve been a bit skeptical about the magic of mushroom powder, but decided to give it a go since it’s such a straightforward thing (you dump dried mushrooms in a food processor and grind them to a fine powder). Lo and behold, there really is some real power to the humble mushroom powder, so I suggest you try it out for yourself

I also order my dried shiitake in bulk from Ebay, so they come out really affordable. I used a bag of frozen mixed veggies here with carrot, cauliflower and broccoli mix, so this soup came together super quickly.

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INGREDIENTS:

(Yields 4 generous servings / 0.84 EUR per serving / 3.37 EUR for all)

For the soup:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

1 bag of frozen mixed veggies (1.00 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp miso paste (0.27 EUR)

4 tbsp mushroom powder – I used shiitake (0.53 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice onion and garlic, then add them to a deep pot on high heat together with oil. Saute for a few minutes, until softened and slightly translucent. Add in frozen mixed veggies, red pepper flakes, miso paste, mushroom powder and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 20 minutes, until veggies are soften. Once the veggies are cooked through, turn off heat, add in toasted sesame oil and pulse everything with an immersion blender until smooth and creamy.

While the soup is cooking, prepare quinoa. Wash quinoa in a fine mesh colander under running water. Add to a pot with salt and water, bring to a boil and then simmer on low with a lid on for 15 minutes, until completely cooked through.

Serve the pureed soup with a scoop of cooked quinoa, or portion out and reheat later on.

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Ne znam da li vam je poznato, ali Internet je trenutno poludio za praškom od gljiva i on je sada zauzeo važno mjesto koje je pred par godina imao tost sa avokadom. Iskreno, ja sam bila pomalo skeptična oko cijele fame, ali sam ipak odlučila isprobati taj čudesni prah, pošto je sve jako jednostavno i zdravorazumski (Uzmete sušene gljive, ubacite u multipraktik i boom! Eto vam prašak od gljiva.). I na kraju sam se i ja kao nevjerni Toma uvjerila da ipak ima neke čarolije u skromnom prašku od gljiva, pa vam svakako predlažem da ga i vi isprobate.

Također, kao super jeftini izvor sušenih gljiva svakako vam preporučam dobri stari Ebay. Ja od tamo naručujem sušene shiitake u većim pakiranjima, pa cijena ispadne stvarno pristupačna (za razliku od npr. sušenih vrganja po našim dućanima, brrr). U ovom sam receptu upotrijebila miks smrznute mrkve, brokule i cvjetače, pa je juha bila gotova za čas.

SASTOJCI:

(Za 4 izdašne porcije / 6,28 kn po porciji / 25,11 kn za sve

Za juhu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

1 vrećica smrznutog miješanog povrća (7,50 kn)

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

1 žlica miso paste (2,00 kn)

4 žlice praška od gljiva – ja sam upotrijebila shiitake (4,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i češnjak, pa ih ubacite u lonac sa uljem na jakoj vatri. Dinstajte nekoliko minuta, dok ne omekšaju i postanu staklasti. Ubacite smrznuto povrće, čili, miso, prašak od gljiva i temeljac. Pustite da zavrije, smanjite vatru, pa krčkajte 20-tak minuta sa odškrinutim poklopcem da povrće omekša. Kada je povrće kuhano, maknite s vatre, dodajte sezamovo ulje i propulsirajte štapnim mikserom da sve bude kremasto.

Dok vam se juha krčka skuhajte i kvinoju. Operite kvinoju u finoj cjediljci pod mlazom tekuće vode, pa ubacite u lončić sa vodom i solju. Pustite da zavrije, pa onda krčkajte poklopljeno na niskoj vatri 15 minuta da se kvinoja skuha do kraja.

Krem juhu poslužite sa par žlica kuhane kvinoje, ili pak sve rasporedite u porcije i podgrijte prema potrebi.

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)