Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

You know what day it is today? It’s creamy soup day! I mean, if you ask me, any day could and should be a creamy soup day. And yes, this soup is easy and delicious, so you better get your ingredients ready and whip it up.

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INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.06 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

250 grams of oyster mushrooms (1.00 EUR)

2 large potatoes (0.20 EUR)

½ tsp garlic powder (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp dried parsley (0.13 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Clean the mushrooms and tear them into bite-sized pieces. Add the oil, onion, garlic and carrots to a big pot on high heat and saute for about five minutes to slightly soften. Add in the mushrooms, give a good stir and cook for ten minutes so everything gets nicely caramelized. Now add in the potatoes, garlic powder, salt, pepper, parsley and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes, turn off heat and pulse the soup with an immersion blender. If you like, you can reserve a bit of chunks before pulsing to keep some texture in the soup, but this is totally optional. Taste and adjust seasoning and serve warm. This soup also reheats well so it’s a good option for meal prep.

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Znate li koji je danas dan? Danas je dan za kremastu juhicu! Mislim, ako se mene pita, baš bi svaki dan mogao i trebao biti dan takvih juha. I da, ova je juhica lagana i jednostavna, tako da skupite sve sastojke i bacite se na kuhanje.

SASTOJCI:

(Za 4 izdašne porcije / 3,84 kn po porciji / 15,36 kn za sve

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

250,00 g bukovača (7,50 kn)

2 velika krumpira (1,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Gljive očistite pa ih natrgajte na komadiće veličine zalogaja. Ulje, luk, češnjak i mrkve stavite u veći lonac na jakoj vatri, te ih dinstajte oko pet minuta da malo omekšaju. Ubacite gljive, dobro promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte i krumpire, češnjak u prahu, sol, papar, peršin i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre i propulsirajte ju štapnim mikserom. Ako želite, možete nešto povrća i gljiva sačuvati sa strane prije blendanja, da vam juha ima zanimljiviju teksturu. Taj dio je totalno po vašem izboru. Kušajte i prilagodite začine, pa poslužite toplo. Ova se juhica također dobro podgrijava, pa je super opcija za pripremiti unaprijed.

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

The days are getting colder and autumn is here. This means that I crave comforting foods more than ever. And what can be more comforting than pasta? When cooked in a single pot, it’s also my favorite type of pasta. This dish is so fuss free and delicious that I am absolutely in love.

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INGREDIENTS:

(Yields 4 servings / 1.24 EUR per serving / 4.95 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 celery ribs (0.20 EUR)

2 tbsp butter (0.27 EUR)

500 grams button mushrooms (2.00 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

400 grams fusilli pasta (0.80 EUR)

2 cups veggie broth (0.13 EUR)

1 cup milk (0.20 EUR)

½ cup shredded hard cheese (0.80 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrots and celery to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Add in garlic powder, salt, pepper, parsley, pasta, veggie broth and milk. Give a good stir and make sure that the pasta is submerged under the liquid. Bring to a rolling boil, reduce heat to low and cover tightly with a lid. Cook for about 15 minutes, until pasta is cooked to al dente, while stirring occasionally. Taste and adjust seasonings, then stir in shredded cheese. Serve immediately. This dish also reheats well, so it’s a good option to take to work.

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Dani su sve hladniji i jesen nam je stigla, a to znači da mi se jede fina i topla hrana za dušu. A ne znam što bi bolje upalo u tu kategoriju od tjestenine. Još kada je ta tjestenina skuhana u jednom jedinom loncu, to mi je odmah najdraži tip jela. Ovo je sve ispalo tako jednostavno i ukusno da je odmah upisano na listu mojih favorita.

SASTOJCI:

(Za 4 porcija / 9,24 kn po porciji / 36,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 rebra celera (1,50 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

400 g fusila (6,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 šalica mlijeka (1,50 kn)

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkve i celer stavite u dublju tavu na jakoj vatri i dinstajte nekoliko minuta da malo omekšaju. Dodajte maslac i gljive, te kuhajte 5-10 minuta da se gljive lagano karameliziraju. Ubacite češnjak u prahu, sol, papar, peršin, tjesteninu, temeljac i mlijeko. Dobro sve promiješajte, vodeći računa o tome da je tjestenina uglavnom potopljena u tekućinu. Pustite da zavrije, smanjite vatru i kuhajte čvrsto poklopljeno. Kuhajte 15-tak minuta, da tjestenina bude kuhana al dente, s time da nekoliko puta za vrijeme kuhanja sve promiješate. Kušajte i prilagodite začine, pa umiješajte još i ribani sir. Poslužite odmah. Ovo se jelo također i dobro podgrijava, pa je super opcija za pripremiti unaprijed i ponijeti na posao.

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

I guess by now my love for Chinese food is probably a well-known thing. It’s no surprise I am constantly experimenting with ingredients and flavor combinations. For this recipe I wanted to step away from the usual chicken and opted for a lean cut of beef. The combination with earthy mushrooms turned out delicious, so I am sure I’ll be making this dish again pretty soon.

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INGREDIENTS:

(Yields 4 servings / 1.64 per serving / 6.57 EUR for all)

For the meat:

400 grams of lean beef like from rump steak (2.67 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

100 grams shiitake mushrooms (1.33 EUR)

400 grams button mushrooms (1.60 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp corn starch (0.01 EUR)

½ cup water (–)

Additional:

Handful of chopped scallion stalks (0.13 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in a fridge for at least 30 minutes, but best overnight. Wash, peel and chop up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. It’s best to do this in two smaller batches, so you don’t overcrowd the pan. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the onions and all mushrooms. Cook for about ten minutes so everything cooks down and starts to slightly caramelize. Add in minced garlic, Gochujang, soy sauce and sesame oil, stir and cook those for additional few minutes before returning the meat to the pan.

In a bowl whisk together corn starch and water. Once the corn starch is fully dissolved, pour the mixture into the pan and give everything a really good stir. Once the sauce thickens, turn off heat and serve over cooked rice and sprinkled with chopped scallions.

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Mislim da je moja ljubav prema kineskoj hrani već općepoznata stvar, pa nije ni čudo da uvijek eksperimentiram sa novim kombinacijama sastojaka i okusa. Za ovaj sam se recept odlučila odmaknuti od piletine koja je dosta česti dio mojih kreacija tog tipa te sam se odlučila za krti komad junećeg buta. U kombinaciji sa gljivama ovo je jelo ispalo odlično, tako da sam sigurna da ću ga ubrzo ponovo pripremati.

SASTOJCI:

(Za 4 porcije / 12,33 kn po porciji / 49,31 kn za sve)

Za meso:

400 g krte junetine, kao npr. od buta (20,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

100 g shiitaka (10,00 kn)

400 g šampinjona (12,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica kukuruznog škroba (0,10 kn)

½ šalice vode (–)

Dodatno:

Sjeckane stabljike mladog luka (1,00 kn)

PRIPREMA:

Meso narežite na tanke trakice te ga pomiješajte sa uljem, soja sosom, soli i paprom, pa ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. Operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Za najbolje rezultate pržite meso u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovo meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i sve gljive. Kuhajte desetak minuta da tekućina ispari iz gljiva te se one blago karameliziraju. Ubacite u wok sjeckani češnjak, Gochujang, soja sos i sezamovo ulje. Promiješajte i kuhajte par minuta prije nego što u wok vratite meso.

U zdjelici razmutite kukuruzni škrob sa vodom. Kada se škrob skroz otopi, ulijte mješavinu u wok i sve jako dobro promiješajte. Maknite sve s vatre čim se umak zgusne. Poslužite preko kuhane riže, posipano sa sjeckanim stabljikama mladog luka.

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

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

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)

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 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 and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

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

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)

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)