Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

I’ve just posted a recipe for homemade coconut milk where I’ve announced a delicious curry recipe coming up, so here it is! I love how creamy and tasty this dish turned out to be. And also, it’s dirt cheap. I’ve served this curry over plain cooked rice so the rice can soak up all of the yummy sauce, but feel free to have it on its own. Also, adjust the spicy kick to your own liking by adding more or less chili peppers.

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INGREDIENTS:

(Yields 6 servings / 0.58 EUR per serving / 3.47 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

3 tsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 parsley roots (0.27 EUR)

4 large carrots (0.40 EUR)

6 red potatoes (0.67 EUR)

3 cups coconut milk (0.33 EUR)

2 cups frozen peas (0.40 EUR)

1 tbsp corn starch (0.04 EUR)

1 cup water (–)

Large handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, curry powder, turmeric, coriander, garlic powder, salt and black pepper. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes and coconut milk. If needed, add in a splash of water so that all of the veggies are submerged, then bring to a boil.

Once your curry reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the curry to thicken. Finally, stir in fresh parsley and serve the curry either on its own, or over cooked rice.

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Pošto sam baš objavila recept za kokosovo mlijeko u kojem sam najavila jako ukusni curry koji imam za podijeliti sa vama, sada donosim i to. Mene je oduševilo kako je ovo jelo ispalo kremasto i fino, a uz to još i prejeftino. Ja sam curry poslužila sa rižom kako bi ona mogla popiti sav taj fini umak, ali slobodno ga možete poslužiti i samog za sebe. Također, ljutoću si podesite po vlastitom ukusu pa prema tome dozirajte i količinu čilija.

SASTOJCI:

(Za 6 porcija / 4,29 kn po porciji / 25,77 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

3 žličice curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

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

2 korijena peršina (2,00 kn)

4 velike mrkve (3,00 kn)

6 crvenih krumpira (5,00 kn)

3 šalice kokosovog mlijeka (2,50 kn)

2 šalice smrznutog graška (3,00 kn)

1 žlica kukuruznog škroba (0,30 kn)

1 šalica vode (–)

Veliki pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, dok ne postane staklast. Ubacite sjeckani češnjak, čili, curry, kurkumu, korijander, češnjak u prahu, sol i papar. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire i kokosovo mlijeko. Po potrebi dodajte mrvicu vode tako da svo povrće bude potopljeno pa pustite da zavrije.

Kada curry zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u curry da se zgusne. Na kraju kada je sve gotovo umiješajte svježi peršin i poslužite curry preko kuhane riže.

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Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Honestly, when life gets busy (or when I am plain lazy), there is very little I appreciate more than a one-pot pasta dish. If you still haven’t tried making one-pot pasta dishes, you haven’t lived. Seriously, drop everything you are just doing right now and try out this recipe! It will change your whole life! And the customization options with this are virtually endless, so you can have one-pot pasta dishes all the time and do less dishes in your life! Yay!!!

I opted for whole-wheat pasta, which was a bit more expensive than regular pasta, but definitely healthier. To make this dish vegan, replace the butter with coconut oil or vegan butter and cheese with nutritional yeast, vegan cheese or ground almonds.

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INGREDIENTS:

(Yields 4 servings /1.21EUR per serving / 4.82EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

Good pinch of dried chili flakes (0.03 EUR)

Good pinch of salt (0.01 EUR)

300 grams frozen peas (0.80 EUR)

300 grams whole-wheat pasta (1.00 EUR)

3 cups vegetable broth (0.40 EUR)

300 grams frozen broccoli (0.80 EUR)

½ cup finely grated hard cheese (0.80 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Finely dice the onions and mince garlic. Add olive oil to a larger pot and sauté onion for about five minutes, until slightly translucent. Dump in butter, minced garlic, garlic powder, paprika, basil, bay leaf, chili and salt, then stir for a minute until spices release their flavors. Now throw in frozen peas and pasta, give a good stir and cover with broth.

Arrange broccoli florets on top and as soon as everything comes to a boil, reduce heat to low and cover tightly with a lid. Cook for about 10 minutes, until the pasta is al dente. Stir very gently once or twice during cooking, but don’t overdo it with the stirring because pasta will fall apart. Once the pasta is al dente, remove from heat and let it sit covered for another 3-5 minutes so the pasta finishes cooking. Sprinkle with grated cheese or its vegan alternative, crack some black pepper on top and serve.

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Iskreno, kada sam zatrpana obavezama (ili kada sam jednostavno lijena), jako je malo stvari koje su mi draže od jela sa tjesteninom koja se kuhaju u istom loncu. Ako do sada još niste isprobali takve recepte, niste živjeli. Ozbiljno, pustite iste sekunde sve što sada radite i isprobajte ovaj recept! Promijeniti će vam se cijeli život. S obzirom da su ovakvi recepti jako prilagodljivi, mogućnosti su gotovo beskrajne, pa jela sa tjesteninom iz jednog lonca možete stalno kuhati.I trošiti manje vremena na pranje suđa! Hura!!!

Ja sam se ovdje odlučila za integralnu tjesteninu, koja je mrvicu skuplja od one obične, ali dosta zdravija. Da ovo jelo napravite u veganskoj varijanti, maslac zamijenite sa kokosovim uljem ili veganskim maslacem, a sir sa prehrambenim kvascem, veganskim sirom ili mljevenim bademima.

SASTOJCI:

(Za 4 porcije / 9,03 kn po porciji / 36,10 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Dobar prstohvat soli (0,01 kn)

300 g smrznutog graška (6,00 kn)

300 g integralne tjestenine (7,50 kn)

3 šalice povrtnog temeljca (3,00 kn)

300 g smrznute brokule (6,00 kn)

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

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite maslinovo ulje u veliki lonac, dodajte luk i dinstajte oko pet minuta dok ne postane staklast. Ubacite maslac, sjeckani češnjak, češnjak u granulama, papriku, bosiljak, lovor, čili i sol, pa miješajte minutu da se arome iz začina otpuste. Sada dodajte smrznuti grašak i tjesteninu, dobro promiješajte i pokrijte temeljcem.

Poslažite cvjetiće brokule po svemu, a čim zavrije odmah smanjite vatru na skroz lagano i čvrsto poklopite. Kuhajte desetak minuta da tjestenina bude al dente. Nježno promiješajte jednom ili dva puta tokom kuhanja, ali nemojte pretjerivati sa miješanjem jer će vam se tjestenina poraspadati. Čim je tjestenina al dente maknite s vatre, ali ostavite poklopljeno još 3-5 minuta da se tjestenina skuha do kraja. Posipajte ribanim sirom ili nekom od veganskih alternativa, dodajte malo crnog papra i poslužite.

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

Ah, beans, how would one live without them? I love making a huge pot of bean stew when I lack inspiration for things more profound. Not only does this ensure I have lunch prepared for many days to come, but bean stew tastes even better in time as it sits and the aromas mingle. Not to mention how cheap dried beans are. Bean stew is also one of those things that freeze great, so what more could one ask of a dish?

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INGREDIENTS:

(Yields 10 servings / 0.87 EUR per serving / 8.70 EUR for all)

2 cups dried beans (1.00 EUR)

2 cups dried whole rye (1.00 EUR)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

1 cup finely diced bacon (1.00 EUR)

8 small sausages – I used Carniolan sausage (3.20 EUR)

6 garlic cloves (0.20 EUR)

1 bay leaf (0.01 EUR)

Pinch of dried chili flakes (0.03 EUR)

4 pickled sweet pepperoncino peppers (0.27 EUR)

2 tbsp sweet Hungarian paprika (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

4 carrots (0.27 EUR)

1 large red horn pepper (0.33 EUR)

3 tbsp dried parsley (0.20 EUR)

2 cups tomato sauce (0.53 EUR)

8-10 cups water (–)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

Wash beans and rye under running water and let them soak overnight. Rinse and drain the next day and set aside. Wash and finely dice all the veggies and cut the sausages into small pieces.

Add olive oil to the large pot and saute onion for a few minutes, until translucent. Dump in bacon and sausages, stir and cook until slightly crispy. Now add in chopped garlic, bay leaf, chili flakes, pepperoncinos Hungarian and smoked paprika, give a good stir and cook for a minute so the aromas loosen from the spices. Put in chopped carrots and horn pepper to cook them for a few minutes until caramelized.

Sprinkle everything with dried parsley, add in drained beans and rye, pour tomato sauce and water over everything, season with salt and pepper and give a really good stir. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about an hour and a half, until the beans and rye are thoroughly cooked through. Taste and adjust seasoning and serve warm.

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Iskreno, ne mogu uopće zamisliti život bez graha. Nema mi draže stvari nego napraviti veliki lonac grah variva kada se ne osjećam nadahnutom za nešto kompleksnije. Ne samo da tako imam osiguran ručak za više dana unaprijed, već varivo bude još bolje kako stoji i okusi se dobro prominglaju. A da ni ne spominjem činjenicu koliko je suhi grah jeftin. Varivo od graha je jedna od onih stvari koje se super smrzavaju, i što više od nekog jela uopće možemo tražiti?

SASTOJCI:

(Za 10 porcija / 6,52 kn po porciji / 65,18 kn za sve)

2 šalice suhog graha (7,50 kn)

2 šalice suhe integralne raži (7,50 kn)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

1 šalica fino sjeckanog špeka (7,50 kn)

8 malih kobasica – ja sam upotrijebila kranjske (24,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 lovorov list (0,10 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

4 ukiseljena slatka feferona (2,00 kn)

2 žlice slatke crvene paprike (1,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

4 mrkve (2,00 kn)

1 velika crvena paprika roga (2,50 kn)

3 žlice sušenog peršina (1,50 kn)

2 šalice pasirane rajčice (4,00 kn)

8-10 šalica vode (–)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Operite grah i raž pod tekućom vodom i ostavite namočene preko noći. Isperite i ocijedite idući dan i stavite na stranu. Operite i fino nasjeckajte svo povrće, a kobasicu narežite na male komadiće.

Stavite maslinovo ulje u veliki lonac i na njemu prodinstajte luk par minuta dok ne postane staklast. Ubacite špek i kobase, promiješajte i kuhajte dok se lagano ne zahrskaju. Sada dodajte češnjak, lovorov list, čili, feferone, slatku i dimljenu papriku, sve dobro izmiješajte i kuhajte minutu, samo da se arome otpuste iz začina. Ubacite nasjeckane mrkve i papriku rogu, te ih pustite par minuta da se lagano karameliziraju.

Sve posipajte sušenim peršinom, dodajte ocijeđeni grah i raž, sve zalijte rajčicom i vodom, začinite solju i paprom, te dobro promiješajte. Pustite da zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem oko sat i pol, dok se grah i raž ne skuhaju do kraja. Kušajte i prilagodite začine, a poslužite toplo.

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

Leek and Barley Pot / Lonac sa porilukom i ječmom

If there was rice in this dish, there would be no problem calling it a risotto. However, since I decided to use barley, and wanted to avoid any potential confusions, I just had to stick with a generic name which is pot. This is something ideal for those lazy days (pretty much any day from Monday to Friday, in my book), as everything simmers in a single pot. Also, you can of course add any other vegetable or grain of your choice too. I just happened to be in a leek mood.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.45 EUR for all)

4 tbsp olive oil (0.18 EUR)

2/3 cup of finely diced bacon (1.33 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

Good pinch of red pepper flakes (0.03 EUR)

3 large leeks (1.33 EUR)

2 cups barley (0.40 EUR)

1 tsp salt (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp dried parsley (0.13 EUR)

5 cups water (–)

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METHOD:

Wash and chop up carrots, leek and garlic. Rinse barley in a colander and set aside. In a big pot, saute bacon on olive oil until crispy and golden. Throw in carrots, then cook them for about 5 minutes to slightly caramelize. Stir in garlic, bay leaf, Hungarian and smoked paprika, coriander and red pepper flakes and cook for a minute so the flavors bloom and develop. Add in leek and allow it to cook for about 10 minutes until it wilts down.

Now add in barley, salt, tomato paste, parsley and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about 30-40 minutes, until barley is thoroughly cooked through. Remember to stir occasionally and as necessary add in a splash more of water. Serve warm.

This dish will hold in a fridge for up to five days and also reheats great, so you can pack your lunch to work for a whole week, hooray!

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Da u ovom jelu ima riže, uopće ne bi bilo nikakve dileme i zvalo bi se rižoto. Međutim, pošto sam odlučila upotrijebiti ječam, da izbjegnem konfuzije stavila sam generički naziv – lonac. Ovo je jelo idealno za lijene dane (po meni je to sve između ponedjeljka i petka), pošto se sve krčka u istom loncu. Osim toga, naravno da možete dodati bilo koje povrće ili žitaricu po vlastitoj želji. Ja sam jednostavno bila raspoložena za poriluk.

SASTOJCI:

(Za 6 porcija / 5,56 kn po porciji / 33,28 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2/3 šalice špeka narezanog na kockice (10,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

3 velika poriluka (10,00 kn)

2 šalice ječma (3,00 kn)

1 žličica soli (0,01 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

5 šalica vode (–)

PRIPREMA:

Operite i nasjeckajte mrkve, poriluk i češnjak. Isperite ječam u cjediljci pod tekućom vodom i stavite na stranu. U velikom loncu prodinstajte špek na maslinovom ulju dok se ne zahrska. Ubacite mrkve i kuhajte pet minuta da se malo karameliziraju. Umiješajte češnjak, lovor, slatku i dimljenu papriku, korijander i čili, pa ih pustite oko minutu da se arome razviju i zamiriše. Dodajte poriluk i kuhajte ga desetak minuta dok malo ne povene.

Sada umiješajte ječam, sol, rajčicu, peršin i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 30-40 minuta, dok se ječak skroz ne skuha. Pazite da tu i tamo promiješate, a po potrebi dodajte i mrvicu vode. Poslužite toplo.

Ovo će se jelo dobro držati u frižideru do pet dana, a također se i super podgrijava što znači da si možete spakirati ručak za posao za cijeli tjedan, hura!

Leek and Barley Pot / Lonac sa porilukom i ječmom

Chickpea, Rye and Sausage Stew (including a vegan option) / Varivo sa kobasicom od slanutka i raži (sa veganskom opcijom)

I guess my favorite part of autumn is all those warm and cozy soups and stews. Those are just the perfect dishes, if you ask me. They are filling, cheap and super easy to make. Also, you can always cook up big batches to have some leftovers for work and shove a portion or two in your freezer. Meal prep saves me so much time and sanity, so I always welcome dishes like this one that reheat well.

This recipe is super customizable so feel free to switch ingredients with stuff you have on hand. I had some whole grain rye around, but feel free to use barley, wheat or even brown rice. To make this vegan, just ditch the sausage and use some smoked firm tofu or seitan.

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INGREDIENTS:

(Yields 4 generous servings / 1.09 EUR per serving / 4.34 EUR for all)

1 cup dried chickpeas (0.67 EUR)

1 cup whole grain rye (0.53 EUR)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 pickled sweet pepperoncino peppers (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

4 carrots (0.27 EUR)

4 small sausages – I used Carniolan sausage (1.87 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4-5 cups water (–)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

The day before rinse chickpeas and rye under running water and leave to soak overnight. When ready to cook, drain them, wash again under running water and set aside. Wash, peel and finely dice all the veggies and cut the sausages into coins.

Saute onion on olive oil on high heat until slightly translucent. Add in chopped garlic, pepperoncinos, bay leaf and chili. Give a good stir and cook for just a minute, so the aromas from spices release. Add in diced carrots and sausage coins (or a vegan alternative), then cook for about 10 minutes to slightly caramelize. Now dump in drained uncooked chickpeas and rye, ajvar, tomato paste, paprika, salt, pepper and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about an hour, until the chickpeas and rye are thoroughly cooked through. You can also skip the overnight soak if you are in a hurry, but the cooking time is gonna be around hour and a half then and you’ll definitely need to add more water to the stew. While the stew cooks, if necessary, add in another splash of water and stir occasionally. Serve sprinkled with fresh parsley.

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Milsim da su mi najdraži dio jeseni sva ona topla jela na žlicu. Po meni je to jednostavno savršena hrana jer je zasitna, jeftina i jednostavna za skuhati. Također, uvijek možete pripremiti više i imati ostatke za na posao ili ubaciti koju porciju u zamrzivač. Meni osobno takav način kuhanja štedi mnogo vremena i živaca, tako da obožavam ovakvu vrstu hranu koja dobro trpi podgrijavanje.

Ovaj je recept jako prilagodljiv, pa slobodno zamjenite neke od sastojaka onime što vam je pri ruci. Ja sam imala nešto integralne raži pri ruci, ali slobodno umjesto toga upotrijebite ječam, pšenicu ili čak smeđu rižu. Da ovo jelo bude vegansko, izbacite kobasice i umjesto njih ubacite dimljeni čvrsti tofu ili seitan.

SASTOJCI:

(Za 4 izdašne porcije / 8,13 kn po porciji / 32,52 kn za sve)

1 šalica suhog slanutka (5,00 kn)

1 šalice suhe integralne raži (4,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 ćešnja ćešnjaka (1,00 kn)

2 ukiseljena slatka feferona (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (2,00 kn)

4 male kobasice – ja sam upotrijebila kranjske (14,00 kn)

2 žlice ajvara (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

4-5 šalica vode (–)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Dan prije isperite slanutak i raž pod tekućom vodom i ostavite ih da se namaču preko noći. Kada ste spremni za kuhanje, ocijedite ih, isperite još jednom pod tekćom vodom i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće, a kobasice narežite na novčiće.

Prodinstajte luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite sjeckane češnjak i feferone, lovorov list i čili. Dobro promiješajte i kuhajte samo koju minutu, da se arome iz začina otpuste. Ubacite nasjeckanu mrkvu i kobasice (ili vegansku alternativu), pa kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte ocijeđene slanutak i raž, ajvar, koncentrat rajčice, crvenu papriku, sol, papar i vodu. Promiješajte, pustite da zavrije, smanjite vatru i ostavite da se krčka sa odškrinutim poklopcem oko jedan sat, dok se slanutak do kraja ne skuha. Ako ste u žurbi možete preskočiti namakanje slanutka i raži preko noći, ali ćete onda trebati sve kuhati oko sat i pol i u varivo će trebati dodati više vode. Po potrebi tokom kuhanja dodajte još malo vode i povremeno promiješajte. Poslužite posipano svježim sjeckanim peršinom.

Chickpea, Rye and Sausage Stew (including a vegan option) / Varivo sa kobasicom od slanutka i raži (sa veganskom opcijom)

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

I’m in a super lazy phase when it comes to cooking these days so I’m looking into easy and no-fuss recipes that can be whipped up quickly. Dishes which I can make in big batches and reheat later as needed are currently my BFFs. I don’t know if it’s the weather, very busy period at work, or just life, but man, I am so ready for a vacation (which isn’t happening for another month D:). Anyhow, here’s a super easy and tasty recipe for you guys, so enjoy.IMGP6548

INGREDIENTS:

(Yields 4 servings / 0.88 EUR per serving / 3.53 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion, diced (0.10 EUR)

1 can of tomatoes (0.80 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen yellow beans (1.00 EUR)

1 cup red lentils (1.00 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

1 tsp salt (0.01 EUR)

2 cups water (–)

Small bunch of fresh parsley, chopped (0.20 EUR)

IMGP6550IMGP6551METHOD:

Saute onion on olive oil until slightly translucent. Add in canned tomatoes and garlic, then smash down the tomatoes into smaller chunks with your spatula. This is also very therapeutic if you had to deal with annoying people at work for half a day. Allow to simmer for about 5-10 minutes, then dump in yellow beans, lentils, paprika, Gochujang, salt and water. Bring to a boil, then reduce heat and cook with a lid cracked open for about 20 minutes, while stirring occasionally. If needed, add a splash more of water. Remove from heat, stir in chopped parsley and serve warm.IMGP6553


Ovih sam dana u nekoj jako lijenoj fazi kada je u pitanju kuhanje, pa tražim lagane recepte bez puno komplikacija, koji se brzo mogu smutiti. Jela koja mogu napraviti u velikim porcijama i kasnije podgrijati po potrebi su mi trenutno najbolji frendovi. Nemam pojma da li je to zbog vremena, užasno ubzranog tempa na poslu, ili jednostavno života, ali ljudi moji, spremna sam za godišnji (koji se neće desiti još mjesec dana, grrr D:). Uglavnom, evo vam jedan jako jednostavan i ukusan recept, pa uživajte.

SASTOJCI:

(Za 4 porcije / 6,61 kn po porciji / 26,42 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 konzerva pelata (6,00 kn)

4 češnja češnjaka, sitno nasjeckana (1,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

1 šalica crvene leće (7,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

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

1 žličica soli (0,01 kn)

2 šalice vode (–)

Mali pregršt peršina, sitno nasjeckanog (1,50 kn)

PRIPREMA:

Prodinstajte luk na maslinovom ulju dok ne bude staklast. Dodajte pelate i češnjak, pa pelate špatulom izgnječite u manje komade. Ovo je jako terapeutski ako ste se cijeloga dana na poslu bavili sa napornim ljudima. Pustite da se krčka 5-10 minuta, pa ubacite unutra mahune, leću, papriku, Gochujang, sol i vodu. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 20 minuta, uz povremeno miješanje. Po potrebi dodajte još mrvicu vode. Maknite sa vatre, umiješajte nasjeckani peršin i poslužite toplo.

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

I’m gonna just throw this out in the open. This dish is very fugly looking. Don’t cook it if you’re trying to impress on a first date. On the other hand, it’s also so comforting and tasty. So maybe reserve it for that date night when you stop feeling uncomfortable parading your ugliest, but coziest, sweatpants in front of your significant other. Or, you know, just keep a batch around for those weeknights when you’re too zonked to even consider cooking. Trust me – you’ll thank yourself on any Wednesday evening for having sense enough to whip this up on a lazy Sunday.

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INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.78 EUR for all)

2 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

Small chunk of bacon (0.67 EUR)

500 grams of portobello mushrooms (2.00 EUR)

3 garlic cloves (0.10 EUR)

1 large tomato (0.27 EUR)

½ cup millet (0.40 EUR)

½ cup pearl barley (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 bay leaf (0.01 EUR)

2 ½ cups water (–)

2 tbsp finely chopped fresh parsley (0.13 EUR)

imgp5543

METHOD:

Finely dice all of the vegetables and bacon. Halve and slice the mushrooms. Place a large skillet on high heat to warm up. Add oil, then saute onion for a few minutes until softened. Add in bacon and cook to crisp up. Gradually add in sliced mushrooms to cook them down. It probably looks like you have an enormous amount overflowing your skillet, but those will cook down in just minutes.

When mushrooms have cooked down, add in garlic, tomato, millet, barley, salt, pepper, bay leaf and water. Stir to combine, bring to a boil, immediately reduce heat to low and cook with a lid cracked open for 25-30 minutes, until barley is cooked through. Fluff up with a fork and serve sprinkled with fresh parsley.

This dish reheats and freezes great, so do yourself a big favor and stock up.

imgp5544


Biti ću iskrena sa vama: ovo jelo izgleda užasno grdo. Nemojte ga kuhati da nekog impresionirate na prvom spoju. S druge strane, jako je fino. Pa ga možda spremite za večeri kada vam prestane biti neugodno pred boljom polovicom defilirati u vašoj najružnijoj i najudobnijoj trenirci. Ili jednostavno imajte zalihu za dane u tjednu kada ste prekrepani da i pomislite na kuhanje. Vjerujte mi – reći ćete si jedno veliko hvala u srijedu navečer što ste bili dovoljno mudri da si ovo skuhate u lijenu nedjelju.

SASTOJCI:

(Za 6 porcija / 4,73 kn po porciji / 28,36 kn za sve)

2 žlice suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

Mali komadić špeka (5,00 kn)

500 g šampinjona (15,00 kn)

3 češnja češnjaka (0,75 kn)

1 velika rajčiuca (2,00 kn)

½ šalice prosa (3,00 kn)

½ šalice ječmene kaše (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 lovorov list (0,20 kn)

2 ½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte svo povrće i špek. Raspolovite i narežite gljive na listiće. Stavite veliku tavu na jaku vatru i pustite da se ugrije. Dodajte u tavu ulje pa kratko popržite luk da omekša. Ubacite špek i dinstajte ga dok se ne zahrska. Postepeno dodajte i kuhajte gljive da iz njih izađe većina tekućine. Možda će vam se učiniti da imate enormnu količinu gljiva u tavi, ali će se one brzo iskuhati i smanjiti u volumenu.

Kada su gljive gotove, dodajte češnjak, rajčicu, proso, ječam, sol, papar, lovorov list i vodu. Dobro promiješajte, pustite da zavrije pa smanjite vatru na skroz lagano. Kuhajte sa odškrinutim poklopcem 25-30 minuta, dok se ječam skroz ne skuha. Vilicom raštrkajte i poslužite posipano svježim peršinom.

Ovo se jelo super podgrijava i smrzava, pa si napravite veliku uslugu i nakuhajte veću zalihu.

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama