pasta sauce

Tomato and Red Pepper Pasta Sauce (vegan) / Šalša od rajčica i crvenih paprika (veganska)

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I already posted several iterations of tomato pasta sauce on this blog, but it’s been a few years since the last one. While on vacation, I decided that I want to make a batch of this homemade deliciousness to brighten up the prospect of those upcoming and inevitable gloomy winter days. Even though roasted tomato sauce is still my absolute favorite, this stovetop version is also very delicious. Also, I decided to store the finished sauce jars in my pantry instead of the freezer, since freezer space is very scarce at the moment, so the whole preparation method is a little bit different.

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INGREDIENTS:

(Yields about 12 medium jars / 0.72 EUR per jar / 8.62 EUR for all)

¼ cup olive oil (0.33 EUR)

1 kilo onions (0.80 EUR)

1 kilo red peppers (1.33 EUR)

1 garlic bulb (0.27 EUR)

4 kilos of very ripe tomatoes (5.33 EUR)

1 tbsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp garlic powder (0.13 EUR)

1 tsp red pepper flakes (0.05 EUR)

1 tbsp dried oregano (0.13 EUR)

3 bay leaves (0.08 EUR)

2 tbsp sugar (0.01 EUR)

2 tbsp vinegar (0.01 EUR)

1 tsp preservative (0.07 EUR)

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METHOD:

Wash, clean and chop up all the veggies. Add the oil, onions and red peppers to a large pot on high heat and saute for about 10 minutes to slightly caramelize. Add in minced garlic, chopped tomatoes, salt, black pepper, garlic powder, red pepper flakes, oregano and bay leaves. Bring to a simmer, then cook with a lid cracked open for 2-3 hours, while stirring occasionally. The longer the sauce simmers, the thicker and tastier it will be. While the sauce is simmering, wash and sterilize your jars.

Once the sauce is finished simmering, fish out and discard bay leaves and pulse to desired thickness with an immersion blender. If needed, you can cook the sauce a bit more to thicken it up, but mine was perfect at this point. Stir in sugar, vinegar and preservative. Taste and adjust seasoning, then fill up your sterilized jars while the sauce is still hot. Wipe the jar rims clean with some vinegar, then seal and allow to cool completely, before storing the jars in a cool dark place. The sauce should keep stored like that for at least a year.

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Na blogu sam već objavila nekoliko iteracija šalše, no od zadnjeg je recepta prošlo par godina. Dok sam bila na godišnjem odlučila sam napraviti rundu šalše da imam sa čime razveseliti nadolazeće tmurne i mračne zimske dane koji nas neizbježno očekuju. Iako mi je šalša od pečenih rajčica i dalje najnajdraža, ova verzija koja se kuha na štednjaku mi je također super. Osim toga, ovu sam turu šalše odlučila čuvati u teglicama u špajzi, pošto u zamrzivaču više nemam mjesta za baš ništa, tako da je samim time i postupak pripreme onda nešto drugačiji.

SASTOJCI:

(Za oko 12 srednjih teglica / 5,40 kn po teglici / 64.85 kn za sve)

¼ šalice maslinovog ulja (2,50 kn)

1 kg luka (6,00 kn)

1 kg crvenih paprika roga (10,00 kn)

1 cijela glavica češnjaka (2,00 kn)

4 kg jako zrelih rajčica (40,00 kn)

1 žlica soli (0,05 kn)

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

1 žlica češnjaka u prahu (1,00 kn)

1 žličica sušenog čilija u listićima (0,50 kn)

1 žlica sušenog origana (1,00 kn)

3 lovorova lista (0,60 kn)

2 žlice šećera (0,10 kn)

2 žlice octa (0,10 kn)

1 žličica konzervansa (0,50 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Dodajte ulje, luk i paprike u veliki lonac na jakoj vatri i dinstajte desetak minuta da se sve blago karamelizira. Ubacite sjeckani češnjak, rajčice, sol, papar, češnjak u prahu, čili, origano i lovor, te dobro primiješajte. Pustite da zavrije, pa krčkajte sa odškrinutim poklopcem 2-3 sata, uz povremeno miješanje. Što ćete duže krčkati šalšu, to će biti ukusnija i gušća, pa imajte to na umu. Dok se šalša krčka, operite i sterlizirajte teglice.

Kada je šalša gotova, ispecajte i bacite lišće lovora, pa sve propulsirajte štapnim mikserom do željene konzistencije. Po potrebi šalšu sada možete vratiti na štednjak da se još malo zgusne, ali moja je bila super ovakva. Umiješajte šećer, ocat i konzervans. Kušajte i prilagodite začine, te punite sterilizirane teglice dok je šalša još vruća. Rubove teglica prebrišite čistom krpom namočenom u ocat, zatvorite staklenke te ih ostavite da se ohlade do kraja, prije nego što ih odložite na čuvanje na hladno i mračno mjesto. Tako pospremljena, šalša bi vam trebala držati barem godinu dana.

Tomato and Red Pepper Pasta Sauce (vegan) / Šalša od rajčica i crvenih paprika (veganska)

Creamy Cauliflower and Mustard Sauce with Roasted Mushrooms (vegan) / Kremasti umak od cvjetače i senfa sa prženim gljivama (veganski)

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Initially I’ve had plans to prepare a vegan Alfredo sauce using cauliflower, however, I came up with this dish instead. The ingredients are super simple and humble, yet this dish is really big on flavor. It’s also hard to imagine that there aren’t any dairy products in it, as it’s really rich and velvety in texture. However, this sauce is also super healthy and delicious, so I highly recommend you give it a go. I served the sauce along some brown rice, but use any carb of your choice that you prefer. I think that this would go awesome with just about anything.

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INGREDIENTS:

(Yields 6 servings / 0.49 EUR per serving / 2.97 EUR for all)

For the sauce:

2 tbsp coconut oil (0.13 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 carrot (0.10 EUR)

½ head of cauliflower (0.80 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried thyme (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup veggie broth (0.07 EUR)

1 tbsp mustard (0.07 EUR)

Handful of fresh parsley (0.13 EUR)

For the mushrooms:

2 tbsp vegan butter (0.27 EUR)

250 g button mushrooms (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. Add coconut oil, onion, garlic and carrot to a pot on medium heat and saute for about 5-10 minutes to slightly caramelize. Add in chopped cauliflower, season with salt, pepper, thyme and bay leaf, then cover with broth. If needed, add in a splash more of water so most of the cauliflower is submerged, bring to a simmer and cover tightly with a lid. Cook for about 15 minutes, until all the veggies are softened and cooked through.

Fish out and discard the bay leaf, then pulse the cauliflower and veggies with an immersion blender until smooth. Stir in mustard and chopped parsley, then taste and adjust seasoning.

While the cauliflower is cooking, fry up mushrooms on butter in a separate pan until slightly browned. Season with salt and pepper. Serve the mushrooms with cauliflower sauce and a carb of your choice.

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Inicijalno sam imala viziju kako ću sa cvjetačom napraviti nekakav veganski Alfredo umak, međutim u međuvremenu sam se ipak smislila smućkati ovo jelo. Iako su ovdje sastojci jako jednostavni i skromni, konačni je rezultat prožet okusima. Također je teško zamisliti da u umaku nema nikakvih mliječnih proizvoda, jer mu je tekstura bogata, baršunasta i kremasta. Uz to sve, ovaj je umak još i veoma zdrav i ukusan, tako da vam svakako preporučam da ga isprobate. Ja sam ga poslužila sa smeđom rižom, ali bilo koji ugljikohidrat po vašem izboru bi također dobro pasao. Mislim da bi ovo zapravo bilo fino sa skoro svime.

SASTOJCI:

(Za 6 porcija / 3,69 kn po porciji / 22,12 kn za sve)

Za umak:

2 žlice kokosovog ulja (1,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mrkva (0,75 kn)

½ glavice cvjetače (6,00 kn)

1 žličica soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice timijana – majčine dušice (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica povrtnog temeljca (0,50 kn)

1 žlica senfa (0,50 kn)

Pregršt svježeg peršina (1,00 kn)

Za gljive:

2 žlice veganskog maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite ogulite i nasjeckajte svo povrće i gljive. Kokosovo ulje, luk, češnjak i mrkvu dodajte u lonac na srednjoj vatri, pa dinstajte jedno 5-10 minuta da se povrće blago karamelizira. Ubacite narezanu cvjetaču, začinite solju, paprom, timijanom i lovorovim listom, pa sve zalijte temeljcem. Prema potrebi dodajte mrvicu vode kako bi većina cvjetače bila potopljena. Pustite da zavrije, smanjite vatru pa krčkajte poklopljeno 15-tak minuta, da povrće omekša.

Ispecajte i bacite lovorov list, a sve ostalo propulsirajte štapnim mikserom u kremasti umak. Umiješajte senf i sjeckani peršin, pa kušajte i prilagodite začine.

Dok se cvjetača kuha, na maslacu u odvojenoj tavi popržite gljive da dobiju smeđu boju. Začinite gljive solju i paprom, te poslužite sa umakom od cvjetače i ugljikohidratom po izboru.

Creamy Cauliflower and Mustard Sauce with Roasted Mushrooms (vegan) / Kremasti umak od cvjetače i senfa sa prženim gljivama (veganski)

Sundried Tomato and Sunflower Seed Pesto (vegetarian) / Pesto od sušenih rajčica i suncokretovih sjemeneki (vegetarijanski)

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Happy holidays, dear friends. ❤ I hope you are having lovely and relaxing times with your family and friends. I also hope that there is plenty of delicious food around for you. Since these are busy times (and unfortunately, sometimes a bit stressful, too), here is a quick and simple recipe for you.

Pesto is absolutely the best solution for those moments when you want something quick and uncomplicated. It’s a magical pasta sauce which requires no additional interventions aside from stirring, but other than used as a pasta sauce, it also makes great addition to your potatoes, pizzas, sandwiches or grilled and roasted meats.

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INGREDIENTS:

(Yields around 1 cup / 1.89 EUR for all)

10 sundried tomatoes (0.67 EUR)

2 garlic cloves (0.07 EUR)

¼ cup sunflower seeds (0.13 EUR)

4 tbsp olive oil (0.18 EUR)

1 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01. EUR)

Good pinch of freshly ground black pepper (0.02. EUR)

½ cup of finely shredded hard cheese (0.80 EUR)

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METHOD:

Soak the sundried tomatoes in about two cups of warm water for about an hour. Drain, but reserve the water. Roughly chop up the softened tomatoes and garlic then add to a food processor along with sunflower seeds, olive oil, vinegar, salt and pepper. Pulse until creamy with a bit of small chunks here and there, while gradually adding in the reserved tomato water until pesto reaches the desired consistency. Add in shredded cheese and pulse a bit more to incorporate.

If you’re immediately cooking up some pasta, add in the remaining reserved tomato water to your pasta water. Cook the pasta to al dente, drain and stir in the pesto. Dilute as needed with pasta cooking water and serve immediately sprinkled with a bit more shredded cheese.

Pesto will keep refrigerated in an airtight container for up to a week, but you can also freeze it.

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Dragi prijatelji, sretni vam blagdani. ❤ Nadam se da se lijepo provodite i uživate okruženi svojom obitelji i dragim vam osobama. Također se nadam i da uživate u puno fine hrane. Pošto su ovo ipak užurbani dani (koji, na žalost, znaju biti i pomalo stresni), evo vam jedan brzi i jednostavni recept.

Pesto je moj apsolutni favorit kada želim pripremiti nešto brzinsko i nimalo komplicirano. Ovaj čarobni umak za tjesteninu na kraju ne zahtijeva nikakve dodatne intervencije, osim da sve dobro promiješajte. No, osim svoje difoltne primjene sa tjesteninom, pesto je također fantastičan dodatak krumpirima, pizzi, sendvičima, kao i pečenom mesu.

SASTOJCI:

(Za oko 1 šalicu / 14,08 kn)

10 sušenih rajčica (5,00 kn)

2 češnja češnjaka (0,50 kn)

¼ šalice suncokretovih sjemenki (1,00 kn)

4 žlice maslinovog ulja (1,32 kn)

1 žlica jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi oko sat vremena. Ocijedite ih, ali vodu sačuvajte. Grubo nasjeckajte ocijeđene rajčice i češnjak, pa ih ubacite u multipraktik zajedno sa suncokretovim sjemenkama, maslinovim uljem, octom, solju i paprom. Pulsirajte dok sve ne bude kremasto sa malo preostalih komadića. Dok pulsirate, malo po malo dodajte vodu koju ste sačuvali od rajčica, sve dok pesto ne bude željene konzistencije. Dodajte ribani sir i samo još kratko propulsirajte da se sve sjedini.

Ako ćete odmah jesi pesto sa tjesteninom, preostalu vodu od rajčica dodajte u vodu u kojoj ćete kuhati tjesteninu. Tjesteninu skuhajte al dente, ocijedite ju, te u nju umiješajte pesto. Prema potrebi sve razrijedite sa malo vode u kojoj se kuhala tjestenina te odmah poslužite posipano sa još malo ribanog sira.

Pesto će vam držati u hladnjaku u hermetički zatvorenoj posudi do tjedan dana, ali ga također možete i zamrznuti.

Sundried Tomato and Sunflower Seed Pesto (vegetarian) / Pesto od sušenih rajčica i suncokretovih sjemeneki (vegetarijanski)

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)

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We had a bunch of Cannellini beans at home so I decided to whip them up into a hummus. It turned out super creamy and delicious, so I can’t wait to have it over pasta and as a snack. I also cooked up my own beans, which is always a great idea, to not only save on money, but to also season the beans to your liking while they are cooking. Of course, feel free to use canned beans if you are in a hurry (I often do that as well), but the next time you have some extra time on your hands cook up some beans.

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INGREDIENTS:

(Yields 1 large jar / 1.27 EUR)

3 cups cooked cannellini beans (0.60 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp lemon juice (0.07 EUR)

1-2 tbsp bean cooking liquid or water (–)

3 tbsp peanut butter (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

Add the beans to a food processor with salt, pepper, garlic powder and lemon juice. Pulse until creamy and if needed add a bit of water or bean cooking liquid. Add in peanut butter and olive oil, then pulse once more until everything is well incorporated. Taste and adjust seasonings. Serve over pasta, with veggies, or as a dressing.

The hummus will keep refrigerated in an airtight container for at least a week.

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Pošto smo doma imali popriličnu količinu bijelog graha, odlučila sam na brzinu smutiti humus koji je na kraju ispao jako fini i kremasti, tako da sam jedva dočekala da ga sparim sa nekom tjesteninom ili snackom. Također, grah sam sama skuhala što je uvijek odlična opcija jer onda sami možete dozirati arome i začine dok se grah kuha. Naravno, ako vam se žuri u ovom receptu možete upotrijebiti i grah iz konzerve (što ja također često radim), ali idući puta kada ćete imati viška vremena napravite si tu uslugu i sami skuhajte svoj grah.

SASTOJCI:

(Za 1 veliku teglu / 9,42 kn)

3 šalice kuhanog bijelog graha (4,50 kn)

1 žličica soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žlica limunovog soka (0,50 kn)

1-2 žlice tekućine od kuhanja graha ili obične vode (–)

3 žlice kikiriki maslaca (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Grah, sol, papar, češnjak i limunov sok ubacite u multipraktik. Pulsirajte dok ne bude kremasto, a prema potrebi dodajte mrvicu vode ili tekućine od kuhanja graha. Dodajte kikiriki maslac i maslinovo ulje, pa još jednom propulsirajte da se sve sjedini. Poslužite preko tjestenine, sa povrćem ili kao dressing.

Humus će držati u hladnjaku u hermetički zatvorenoj posudi barem tjedan dana.

Cannellini Bean and Peanut Butter Hummus (vegan) / Humus od bijelog graha sa maslacem od kikirikija (veganski)

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

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This dish might feel like a lot of work, when in reality everything comes together pretty smoothly. It is super scrumptious and rich, so definitely worth the effort. The meat just melts in your mouth and the creamy rich sauce is to die for. I suggest using whole chicken legs (drumsticks with thighs), as the fat will cook out into the delicious sauce. Also, I decided to use pork lard for cooking fat and homemade beef stock for the liquid, but of course, you can sub these with oil and chicken or veggie stock.

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INGREDIENTS:

(Yields 4 servings / 1.58 EUR per serving / 6.31 EUR for all)

For the meat:

2 whole skinless chicken legs (2.00 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

1 tbsp pork lard (0.01 EUR)

2 large onions (0.20 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.20 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

3 cups homemade beef broth (0.60 EUR)

2 tbsp flour (0.01 EUR)

1 cup crème fraiche (0.67 EUR)

Small handful of fresh parsley (0.13 EUR)

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METHOD:

The night before, generously season chicken legs with salt and leave to rest uncovered in your fridge. The next day, wash and peel all of the veggies. Dice the onions and garlic. Grate the carrots on a box grater. Wipe clean and thinly slice the mushrooms.

Place a deep non-stick skillet on medium heat. Add in lard and sear the chicken legs on all sides until crispy. Remove the chicken and set aside. Increase heat to high and in the same pan, on remaining fat, sauté the onion until translucent. Add in a bit more lard if needed. Throw in the mushrooms and cook those down for a few minutes. Dump in garlic, carrots, salt, pepper, tomato paste and beef broth. Give everything a good stir and return in the chicken legs. Allow to come to a boil, then immediately reduce heat to low and simmer covered and undisturbed for one hour, until the meat is done. You’ll know that the meat is fully cooked when it starts pulling away from the bones.

Carefully fish out the chicken legs and allow them to cool enough to handle. Meanwhile we’re gonna keep the sauce on medium heat and thicken in. Ladle out about a cup of sauce and stir in the flour, making sure that there are no lumps. Carefully and slowly pour this mix back into the pan and give everything a good stir to incorporate.

Pick off the meat from the bones and return it back to the sauce. I also chopped it up into bite-sized pieces. Stir in crème fraiche and parsley. Cook for just another minute or two so everything properly warms up. Taste and adjust seasoning, then serve immediately over a carb of your choice. We had it with rice, but gnocchi or linguine would be amazing.

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Ovo jelo vam se može učiniti kao puno posla, ali po meni kuhanje i cijela priprema idu dosta glatko. Okus je savršen i bogat, tako da se u svakom slučaju sav trud isplati. Meso je tako mekano da se topi u ustima, a umak prefini. Moj je prijedlog da upotrijebite cijele pileće batke sa zabatcima, pošto će se masnoća s mesa iskuhati u umak. Također, ja sam za kuhanje upotrijebila svinjsku mast i domaći juneći temeljac za podlijevanje, ali vi slobodno umjesto toga uzmite ulje i pileći ili povrtni temeljac.

SASTOJCI:

(Za 4 porcije / 11.81 kn po porciji / 47,22 kn za sve)

Za meso:

2 cijela pileća batka sa zabatcima, bez kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Za umak:

1 žlica svinjske masti (0,10 kn)

2 velika luka (1,50 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

3 šalice domaćeg goveđeg temeljca (4,50 kn)

2 žlice glatkog brašna (0,10 kn)

1 šalica milerama (5,00 kn)

Mali pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Večer prije dobro začinite meso sa solju, pa ostavite nepokriveno u hladnjaku. Idućeg dana operite i ogulite svo povrće. Fino nasjeckajte luk i češnjak, a mrkvu naribajte. Očistite i tanko narežite gljive.

Dublju neprijanjajuću tavu stavite na srednje-jaku vatru. Ubacite u tavu mast i kratko popecite meso sa svih strana, samo da se uhvati korica. Maknite meso iz tave i stavite na stranu. Pojačajte vatru te u istoj tavi na ostatku masnoće prodinstajte luk dok ne postane staklast. Po potrebi dodajte još mrvicu masti. Ubacite gljive i kuhajte par minuta da im se smanji volumen. Sada dodajte češnjak, mrkvu, sol, papar, koncentrat od rajčice i temeljac. Dobro sve promiješajte te u tavu vratite piletinu. Pustite da umak zavrije, pa odmah smanjite vatru na skroz lagano i krčkajte poklopljeno i bez miješanja jedan sat, dok meso ne bude gotovo. Znati ćete da je meso skroz kuhano kada se počne povlačiti sa kostiju.

Pažljivo izvadite meso iz tave i ostavite ga da se mrvicu ohladi, tek toliko da možete njime rukovati. U međuvremenu držite umak na srednje-jakoj vatri da se zgusne. Odgrabite van oko šalicu umaka i u to umiješajte brašno. Dobro sve promiješajte da ne ostanu nikakve grudice, te onda tu smjesu polako i pažljivo umiješajte natrag u ostatak umaka u tavi. Sve dobro promiješajte da se skroz sjedini.

Meso očistite od kostiju i vratite ga natrag u umak. Ja sam ga prije toga također narezala na male komadiće. Umiješajte u umak mileram i peršin. Kuhajte samo još minutu-dvije, tek toliko koliko je potrebno da se sve dobro ugrije. Kušajte i prilagodite začine te odmah poslužite preko vašeg najdražeg ugljikohidrata. Mi smo ovo jeli sa rižom, ali njoki ili linguini bi bili savršeni.

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

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Bolognese sauce is one of those pasta classics where everyone has their own version on how to make it. Since this means that you basically can’t go wrong with it, I decided to make mine with some chickpeas for additional protein and yumminess.

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.16 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

1 cup minced chicken (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 carrots (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 can diced tomatoes (0.66 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups cooked chickpeas (0.40 EUR)

½ cup water (–)

2 tbsp fresh chopped parsley (0.13 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and carrots and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in the chicken mince, generously season with salt and pepper, then cook for about 10 minutes, until the meat is done. As the meat cooks, break it down with your spatula into smaller chunks.

When the meat is done, add in carrots, garlic, oregano, basil, garlic powder, red pepper flakes, smoked and Hungarian paprika and bay leaf. Give a good stir and cook for a minute until the spices become fragrant. Then add in diced tomatoes, tomato paste, chickpeas and water. Stir to combine and bring to a boil. Reduce heat and cook with a lid cracked open for 30 minutes. Give it an occasional stir and add a splash of water if needed. Towards the end of cooking, stir in fresh parsley.

While the sauce is simmering, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Bolonjez je jedan od onih klasičnih umaka za tjesteninu, tako da svatko ima neku svoju verziju. Pošto po meni to znači da u principu ne možete pogriješiti, ja sam svoj umak odlučila podebljati sa slanutkom za dodatne proteine i fini okus.

SASTOJCI:

(Za 6 porcija / 5,23 kn po porciji / 31,38 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

1 šalica mljevene piletine (7,50 kn)

1 žličica soli (0,01 kn)

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

2 mrkve (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice kuhanog slanutka (3,00 kn)

½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Fino nasjeckajte luk, mrkve i češnjak. Duboku tavu stavite na jaku vatru, pa na ulju par minuta dinstajte luk da postane staklast. Ubacite mljevenu piletinu, dobro začinite solju i paprom, pa kuhajte desetak minuta dok meso ne bude gotovo. Kako se meso kuha, špatulom ga razbijte na manje komadiće.

Kada je meso gotovo dodajte u tavu mrkve, sjeckani češnjak, origano, bosiljak, sušeni češnjak, čili, dimljenu i slatku papriku i lovorov list. Dobro promiješajte i kuhajte samo minutu da začini zamiriše prije nego ubacite pelate, koncentrat rajčice, slanutak i vodu. Promiješajte da se sve sjedini i pustite da zavrije. Tada smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Prema potrebi promiješajte i ako zatreba podlijte s malo vode. Prema kraju kuhanja umiješajte svježi peršin.

Dok se umak krčka stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

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Let me tell you, my existence would be meagre and incredibly sad if there weren’t any pasta in the world. Pasta is not only quick and cheap to make, it’s also the ultimate comfort food. I could sing endless praises to pasta, but we might as well just get on with the recipe.

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INGREDIENTS:

(Yields 4 servings / 1.09 EUR per serving / 4.35 EUR for all)

For the pasta:

8 cups water (–)

2 tbsp sunflower seed oil (0.03 EUR)

Good pinch of salt (0.01 EUR)

500 grams fusilli (1.33 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

2 cups tomato puree (0.27 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

1 can of tuna in brine (1.60 EUR)

Additional:

½ cup shredded cheese (0.33 EUR)

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METHOD:

Add water, oil and salt to a pot, place on high heat and bring to a rolling boil. Dump in pasta and cook according to the package instructions to al dente. Drain, rinse well under cold running water and set aside.

While the pasta’s cooking finely dice the onion. When pasta is done and draining, prepare the sauce in the same pot. Add two tablespoons of sunflower seed oil and saute onion on high heat until translucent. Throw in garlic powder, basil, oregano, salt and pepper, stir and cook for a minute so the aromas release from the spices. Dump in tomato puree and parsley and cook for about ten minutes, so the sauce thickens a bit. Stir in apple cider vinegar, drained tuna and cooked pasta. Stir and cook for a minute or two, just until everything is heated through. Serve immediately with a bit of shredded cheese.

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Odmah da razjasnimo – moja egzistencija bi bila poprilično bijedna da u životu nemam tjestenine. Tjestenina ne samo da je brza i jeftina za skuhati, već je i ultimativna hrana za utjehu. No umjesto da sada pišem hvalospjeve o tjestenini, evo vam i recept.

SASTOJCI:

(Za 4 porcije / 8,09 kn po porciji / 32,37 kn za sve)

Za tjesteninu:

8 šalica vode (–)

2 žlice suncokretovog ulja (0,20 kn)

Dobar prstohvat soli (0,01 kn)

500 g fusila (10,00 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

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

1 žličica sušenog bosiljka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica soli (0,01 kn)

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

2 šalice pasirane rajčice (2,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice jabučnog octa (0,20 kn)

1 konzerva tune u salamuri (12,00 kn)

Dodatno:

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Vodu, ulje i sol stavite u veliki lonac na jaku vatru i pustite da zavrije. Ubacite tjesteninu i skuhajte prema uputama na pakiranju da bude al dente. Ocijedite, isperite dobro pod mlazom hladne vode i stavite na stranu.

Dok se tjestenina kuha fino nasjeckajte luk. Kada je tjestenina gotova i pustili ste ju da se cijedi, u istom loncu u kojem ste skuhali tjesteninu napravite umak. Stavite u lonac dvije žlice suncokretovog ulja i prodinstajte luk dok ne bude staklast. Ubacite češnjak, bosiljak, origano, sol i papar, promiješajte, te kuhajte koju minutu da začini otpuste arome. Dodajte pasiranu rajčicu i peršin, te kuhajte desetak minuta da se umak malo zgusne. Umiješajte jabučni ocat, ocijeđenu tunu i kuhanu tjesteninu. Dobro sve promiješajte i kuhajte samo minutu-dvije, da se sve dobro ugrije. Poslužite odmah, posipano sa malo ribanog sira.

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

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As previously announced in this post where I lamented on beauties and thrills of vegan minced ‘’meat’’, here comes a recipe for vegan Bolognese sauce. Even if you don’t have the ‘’meat’’ already prepared, all of this will come together fairly quickly and produce an amazing meal. This dish also works wonderful as meal prep, so go ahead and make a bunch in advance.

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INGREDIENTS:

(Yields 4 servings / 0.76 EUR per serving / 3.05 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 UR)

2 garlic cloves (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 cups of vegan minced ‘’meat’’ (1.32 EUR)

1 can diced tomatoes (0.53 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in minced garlic, oregano and red pepper flakes, then stir for a minute until spices become fragrant. Throw in vegan minced ‘’meat’’ and break it down into smaller chunks with a spatula. Cook for about 10 minutes, until slightly crisped up. Add in tomatoes, parsley, salt and pepper. Give everything a good stir, reduce heat and simmer for another 10 minutes so the flavors combine and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Kao što sam već najavila u ovom postu gdje lamentiram o krasotama veganskog mljevenog ”mesa”, evo vam recept za veganski bolonjez umak. Čak i ako već nemate spremno mljeveno ”meso”, sve ćete ovo moći spremiti vrlo brzo, a rezultat će biti fantastičan objed. Ovo je jelo također super i za prirediti unaprjed pa ponijeti na posao, stoga si slobodno skuhajte malo više.

SASTOJCI:

(Za 4 porcije / 5,80 kn po porciji / 23,21 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

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

2 šalice veganskog mljevenog ”mesa” (9,78 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Sitno nasjeckajte luk i češnjak. Duboku tavu stavite na jaku vatru, pa na maslinovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sjeckani češnjak, origano i čili, promiješajte te kuhajte minutu da začini zamiriše. Bacite na to vegansko mljeveno ”meso” te ga usitnite špatulom u manje komadiće. Kuhajte desetak minuta da se blago zahrska. Dodajte pelate, peršin, sol i papar. Sve dobro promiješajte, smanjite vatru i krčkajte desetak minuta da se okusi prominglaju i umak zgusne.

U međuvremenu stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

Crunch Crunch Away, , , , , , , 2 Comments

I have a confession to make. I am a hoarder when it comes to our freezer. I often stash food in there like I am preparing for the apocalypse and usually won’t stop until the freezer is bursting at its seams. Luckily, we only have a small, three drawer freezer. But my ambitions definitely exceed its size. As it happens, the freezer needs periodical defrosting, so when that time arrives, I work my way through the frozen stash. Only to build a new one right after. And so the circle of life continues.

During the last defrosting venture I found a bag of sliced porcini, which my dad foraged in the forest sometime last autumn. I instantly envisaged a giant plate of gnocchi filled with creamy mushroom sauce.

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INGREDIENTS:

(Yields 4 generous servings / 1.58 EUR / 6.31 EUR for all)

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

250 grams porcini mushrooms (free – they were foraged!)

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

Peel and finely dice the onions. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Place a big pot on high heat and saute the onions on oil for about five minutes until translucent. Add in butter, mushrooms, salt and pepper, stir and cook until the mushrooms are cooked down a bit, for about 10 minutes. Turn the heat down and stir in sour cream, water and shredded cheese. Cook briefly while stirring constantly for just a few minutes, until the cheese is melted and the sauce is smooth and creamy.

At the same time while you’re making the sauce, place another pot of water on high heat for the gnocchi. Add in salt, oil and gnocchi when the water reaches a rolling boil and cook the gnocchi according to package instructions. Once done, drain and serve hot with the mushroom sauce.

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Moram vam priznati da sam poprilični hoarder kada je u pitanju hrana u zamrzivaču. Često ga natrpam kao da se spremam za apokalipsu i ne stajem dok nam zamrzivač ne puca po šavovima. Srećom, imamo samo onaj mali sa tri ladice. No moje ambicije definitivno premašuju njegov kapacitet, a kao što to već biva, s vremena na vrijeme ga se treba i odlediti. Kada dođe do toga, trudim se iskoristiti i pojesti akumulirane zalihe. Samo da bi odmah napravila nove te se tako krug života nastavlja.

U zadnjoj akciji odleđivanja nabasala sam na vrećicu vrganja koje je moj tata prošle jeseni nabrao u šumi. Odmah sam imala viziju ogromnog tanjura njoka u umaku od gljiva.

SASTOJCI:

(Za 4 izdašne porcije / 11,79 kn po porciji / 47,17 kn za sve)

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

250 g vrganja (besplatni – nabrali smo ih sami!)

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive obrišite vlažnim kuhinjskim ručnikom i narežite na tanke listiće. Stavite veliki lonac na jaku vatru i na ulju prodinstajte luk oko pet minuta dok ne bude staklast. Dodajte maslac, gljive, sol i papar, promiješajte, te kuhajte desetak minuta da se volumen gljiva smanji. Smanjite vatru i umiješajte kiselo vrhnje, vodu i ribani sir. Kuhajte uz stalno miješanje koju minutu dok se sir ne rastopi, a umak ne bude gladak i kremast.

Istovremeno dok pripremate umak, stavite još jedan lonac vode na jaku vatru za njoke. Čim voda zakipi dodajte sol, ulje i njoke, pa ih kuhajte prema uputama na pakiranju. Kada su njoki gotovi, ocijedite ih i poslužite vruće sa umakom od gljiva.

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

Vegan ”Meat” Sauce / Veganski ”mesni” umak

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This sauce is super tasty and very easy and convenient to make. Therefore, ideal for lazy people like me. 😀 It also fooled a bunch of omnivores into thinking they were having something meaty, so it might be a great option for someone who is transitioning into vegan lifestyle.

Everything in this sauce is finely diced, but don’t be fooled. I used a food processor to do all the work for me. Just keep all of the ingredients separated once you process them, as you’re going to keep adding them to the sauce gradually.

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INGREDIENTS:

(Yields 6 servings / 0.91 EUR per serving / 5.44 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

4 carrots (0.40 EUR)

½ cup white wine (0.67 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups tomato puree (0.53 EUR)

½ cup water (–)

2 cups frozen peas (0.80 EUR)

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METHOD:

Wash, peel and run all veggies and mushrooms in a food processor to shred.Keep all of the ingredients separated. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in vegan butter, then gradually add in the mushrooms and briefly cook until their bulk reduces. Add fresh garlic, garlic powder, bay leaf, Hungarian and smoked paprika, basil,black pepper and salt.Stir and cook for about a minute so the spices release their aromas, then stir in the carrots. Let those cook to slightly caramelize before pouring in white wine. Cook for about five minutes until the alcohol evaporates. Add parsley, pour in tomato puree and water, then bring to a boil.

Once boiling, reduce heat to low and simmer with a lid cracked open for 30 minutes. Stir occasionally and if needed, add in a splash more of water. After 30 minutes add in frozen peas and cook for additional 5-10 minutes until peas are done. This sauce freezes and reheats great and will go awesome with pasta, rice, gnocchi or mashed potatoes.

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Ovaj je umak jako ukusan, a veoma jednostavan za skuhati. Stoga je idealan za lijene ljude kao što sam ja. 😀 Također je i uspješno zavarao nekoliko svejeda da misle da jedu nešto mesno, pa bi bio dobra opcija i za nekoga tko prelazi na vegansku hranu.

Sve u umaku je fino nasjeckalo, ali nedajte se zavarati. Za sav posao zaslužan je moj multipraktik. Samo držite sve sastojke razdvojene nakon što ih usnitnite, jer ćete ih u umak dodavati postepeno.

SASTOJCI:

(Za 6 porcija / 6,78 kn po porciji / 40,66 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

1 žličica soli (0,01 kn)

4 mrkve (3,00 kn)

½ šalice bijelog vina (5,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

½ šalice vode (–)

2 šalice smrznutog graška (6,00 kn)

PRIPREMA:

Operite, ogulite, te usnitnite svo povrće i gljive u multipraktiku. Sve sastojke držite odvojenima. Stavite ulje u veliki lunac, pa na jakoj vatri par minuta dinstajte luk dok ne postane staklast. Dodajte maslac, pa postepeno dodajte gljive i kratko ih prokuhajte da im se smanji volumen. Sada ubacite svježi češnjak i onaj u prahu, kao i lovor, slatku i dimljenu papriku, bosiljak, papar i sol. Promiješajte i kuhajte minutu da začini otpuste svoje arome, pa umiješajte mrkvu. Pustite da se sve blago karamelizira prije nego podlijete vinom. Kuhajte oko pet minuta da alkohol ispari, a onda dodajte peršin, pasiranu rajčicu i vodu te pustite da zavrije.

Kada sve zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Nakon 30 minuta dodajte smrznuti grašak, te kuhajte još 5-10 minuta dok grašak ne bude gotov. Ovaj se umak super podgrijava i smrzava, a odlično paše uz tjesteninu, rižu, njoke ili pire krumpir.

Vegan ”Meat” Sauce / Veganski ”mesni” umak