Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

These burgers are one of those things where you throw everything together in a food processor, which is basically one of my favorite type of recipes. If there is any way that I can reduce the amount of actual work I need to do myself in the kitchen, I’m all for it. I’m quite certain that laziness is in equal part a mother of invention, as is a necessity.

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INGREDIENTS:

(Yields 10 burgers / 0.45 EUR per burger / 4.55 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Handful of fresh parsley (0.13 EUR)

2 cups ground turkey (2.67 EUR)

1 tsp pork lard (0.01 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch red pepper flakes (0.02 EUR)

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METHOD:

Wash and pat dry the mushrooms and peel the onion and garlic. Roughly chop everything up, then throw in a food processor to grind down a bit, together with fresh parsley. Don’t pulse for too long, because you’ll end up with a mush, which is not what we’re going for. Add in all of the remaining ingredients and pulse briefly again, just to combine. Refrigerate for 30 minutes so the mixture is easier to handle.

Using your hands divide and shape the mixture into patties, then spread them out onto parchment lined baking sheet. At this point you can either freeze the patties for later use, pan fry them, or roast them in the oven at 200°C for 25-30 minutes. Just keep in mind that due to the water content in the mushrooms, these will shrink more than regular burgers, but are still very juicy and delicious.

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There is a patty under all that stuff, I promise. 😀

Ovi burgeri su jedan od onih divnih recepata u kojem možete sve sastojke ubaciti u multipraktik i pustiti njega da za vas odradi sav posao. Što je za mene idealno. Ako ikako postoji način da si smanjim količinu posla u kuhinji, ja sam apsolutno za. Sasvim sam sigurna kako je ljudska lijenost, u jednakoj mjeri kao i nužda, zaslužna za sve velike izume.

SASTOJCI:

(Za 10 burgera / 3,39 kn po burgeru / 33,96 kn za sve)

7-8 velikih šampinjona (10,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Pregršt svježeg peršina (1,00 kn)

2 šalice mljevene puretine (20,00 kn)

1 žličica svinjske masti (0,05 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica soli (0,01 kn)

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

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

PRIPREMA:

Operite i kuhinjskim ručnikom posušite gljive te ogulite luk i češnjak. Grubo sve to nasjeckajte skupa sa peršinom i ubacite u multipraktik, pa pulsirajte da se sve usitni. Nemojte predugo pulsirati jer ćete dobiti gnjecavu kašu, a to nije ono što tu želimo. Dodajte sve preostale sastojke u multipraktik i još malo kratko propulsirajte samo da se svi sastojci sjedine. Smjesu stavite u hladnjak na 30-tak minuta kako bi se malo stisnula pa da vam s njom bude lakše rukovati.

Rukama smjesu raspodijelite i oblikujte u pljeskavice, pa njih raširite po protvanu koji ste obložili papirom za pečenje. Sada možete burgere smrznuti za kasniju upotrebu, ispržiti ih u tavi ili ih 25-30 minuta peći u pećnici zagrijanoj na 200°C. Samo imajte na umu to da će se burgeri dosta stisnuti radi veće količine vode u gljivama, ali će ispasti jako sočni i ukusni.

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Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

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

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

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

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 Hot and Sour Soup / Veganska kiselo ljuta juha

This soup is my absolute favorite and I order it every time when we are having some Chinese takeout. Of course, it’s always better to rely on yourself and prepare your food on your own. I’ve already posted a non-vegan version of this recipe a while back, but I wanted to try out a vegan variation as well. Let me tell you, this turned out delicious and came together super fast.

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INGREDIENTS:

(Yields 6 servings / 1.12 EUR per serving / 6.74 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

250 grams oyster mushrooms (1.00 EUR)

100 grams shiitake mushrooms (1.60 EUR)

3 large carrots (0.30 EUR)

1 block of smoked tofu (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp red pepper flakes (0.07 EUR)

¼ tsp salt (0.01 EUR)

1 tbsp brown sugar (0.03 EUR)

2 cups frozen peas (0.53 EUR)

1 can white cannellini beans (0.67 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp ketchup (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp corn starch (0.08 EUR)

½ cup warm water (–)

3 tbsp apple cider vinegar (0.04 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Add the oil to a large pot on high heat and sauté onion until slightly translucent. Throw in oyster mushrooms and shiitake and cook for a few minutes before adding in carrots and tofu. Allow the carrots to soften a bit before you add in garlic, ginger powder, red pepper flakes, salt and brown sugar. Give a good stir and allow the spices to become fragrant, then dump in frozen peas, beans, chopped parsley, soy sauce, ketchup and veggie broth.

Bring everything to a rolling boil, reduce heat to medium-low and allow it all to simmer for about 10 minutes, until the peas are cooked through. Dissolve corn starch in ½ cup of warm water and then slowly pour it into the soup, while stirring constantly. Allow the soup to cook for another minute or two until it thickens a bit. Remove the soup from heat, stir in apple cider vinegar and sesame oil, taste and adjust seasoning. Serve hot.

This soup also reheats great and will keep refrigerated for a couple of days.

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Ovu juhu jednostavno obožavam i obavezno ju naručim svaki puta kada uzmemo neku dostavu iz kineskog restorana. Naravno, uvijek mi je draže pouzdati se u samu sebe i sama si skuhati ono što jedem. Već sam ranije na blogu objavila ne-vegansku verziju ove juhe, ali sam također željela isprobati i vegansku varijantu. I odma da vam kažem, ovo jelo ne samo da je isplao izvrsno, već je i jako brzo bilo gotovo.

SASTOJCI:

(Za 6 porcija / 8,41 kn po porciji / 50,46 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luk (1,50 kn)

250 g bukovača (7,50 kn)

100 g shiitaka (12,00 kn)

3 velike mrkve (2,25 kn)

1 kocka dimljenog tofua (7,50 kn)

3 češnja češnjaka (0,75 kn)

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

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

¼ žličice soli (0,01 kn)

1 žlica smeđeg šećera (0,25 kn)

2 šalice smrznutog graška (4,00 kn)

1 konzerva bijelog graha (5,00 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice kečapa (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice kukuruznog škroba (0,60 kn)

½ šalice tople vode (–)

3 žlice jabučnog octa (0,30 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Gljive obrišite vlažnim papirnatim ručnikom i narežite na tanke trakice. Ulje stavite u veliki lonac na jakoj vatri, pa prodinstajte luk dok ne bude staklast. Ubacite bukovače i shiitake, te par minuta kuhajte, a onda dodajte mrkvu i tofu. Pustite da mrkve malo omekšaju prije nego ćete ubaciti češnjak, đumbir, čili, sol i šećer. Dobro promiješajte i pustite da začini zamiriše, te tada dodajte i smrznuti grašak, grah, sjeckani peršin, soja sos, kečap i povrtni temeljac.

Pričekajte da sve zavrije prije nego vatru smanjite na srednje-nisku. Ostavite da se sve krčka desetak minuta, dok grašak ne bude do kraja kuhan. Kukuruzni škrob rastopite u pola šalice tople vode te ga polako ulijevajte u juhu, uz neprestano miješanje. Pustite da se juha kuha još minutu-dvije dok se malo ne zgusne. Maknite juhu s vatre i umiješajte ocat i sezamovo ulje. Kušajte i prilagodite začine, te poslužite vruće.

Ova juha se također i dobro podgrijava, a u hladnjaku će držati nekoliko dana.

Vegan Hot and Sour Soup / Veganska kiselo ljuta juha

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Alright, we’ve come to the last installment of my vegan minced ‘’meat’’ trilogy and I’ve saved my favorite recipe for the very end. This Sloppy Joe is pretty much everything you would want to have in a burger. I really hope you give this one a try because I am salivating just thinking about how good this was.

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INGREDIENTS:

(Yields 1 burger / 1.04 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3-4 tbsp vegan minced “meat” (0.33 EUR)

1 burger bun (0.20 EUR)

2 slices of vegan cheese (0.27 EUR)

1 tsp mustard (0.03 EUR)

1 tbsp vegan mayo (0.07 EUR)

1 tbsp ketchup (0.03 EUR)

A few thin tomato slices (0.07 EUR)

A few thin onion slices (0.03 EUR)

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METHOD:

Place a non-stick skillet on medium heat with a teaspoon of oil and fry the vegan mince until dark brown and slightly crispy, for about five minutes. Remove the mince from the skillet and set aside. Cut the burger bun in half and place on the skillet to slightly crisp up, cut side down.

Once the bun is done, spread the bottom half with mustard, add a slice of cheese and top it with fried mince. Top the minced ‘’meat’’ with another slice of cheese and return everything to your skillet so the cheese can melt. Cover the skillet with a lid and cook for just a minute or two, until the cheese is nice and melty. Once the cheese is done, top it with tomato and onion. Spread mayo and ketchup on the top half of the bun, cover your burger and dig in immediately.

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Došli smo do zadnjeg dijela trilogije o veganskom mljevenom ”mesu”, a svoj sam najdraži recept sačuvala za kraj. Ovaj Sloppy Joe ima manje-više sve što bi ste mogli poželjeti u burgeru te se nadam da ćete isprobati recept u nastavku, jer meni cure sline samo kada se sjetim koliko mi je bilo fino.

SASTOJCI:

(Za 1 burger / 7,68 kn)

1 žličica suncoketovog ulja (0,03 kn)

3-4 žlice veganskog mljevenog ”mesa” (2,45 kn)

1 hamby pecivo (1,50 kn)

2 šnite veganskog sira (2,00 kn)

1 žličica senfa (0,25 kn)

1 žlica veganske majoneze (0,50 kn)

1 žlica kečapa (0,25 kn)

Par tankih šnita rajčice (0,50 kn)

Par tankih šnita luka (0,20 kn)

PRIPREMA:

Stavite tavicu na srednju vatru, pa na žličici ulja oko pet minuta pecite vegansko ”meso”, sve dok ne potamni i lagano se ne zahrska. Maknite ”meso” iz tave i stavite na stranu. Pecivo prerežite na pola i stavite na tavicu sa prerezanom stranom prema dolje da se blago zapeče.

Kada je pecivo gotovo, donju polovicu namažite senfom, stavite šnitu sira i po siru rasporedite ”meso”. Poklopite sa još jednom šnitom sira i tako sve zajedno vratite na tavicu da se sir rastopi. Poklopite tavicu i kuhajte samo minutu-dvije dok se sir ne počne topiti. Maknite s vatre i po siru poslažite šnite rajčice i luka. Gornju polovicu peciva premažite sa majonezom i kečapom, poklopite burger i odmah navalite.

Vegan Sloppy Joe / Veganski Sloppy Joe burger

Quick and Easy Hummus with Homemade Tahini (vegan) / Brzi i jednostavni humus sa domaćim tahinijem (veganski)

This hummus is so delicious and super easy to make. It also came out costing next to nothing because I used homemade tahini, instead of buying the expansive pre-packaged stuff. And let me tell you right away, making homemade tahini is the easiest thing in the world. However, you will need a good coffee grinder or a powerful food processor with coffee grinder blades. I also added some peanut butter into the finished hummus for additional yumminess, but you’re welcome to replace it with more tahini if you’re one of those hummus purists or just don’t care for peanut butter.

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INGREDIENTS:

(Yields 2 jars / 0.60 EUR per jar / 1.20 EUR for all)

For tahini:

¼ cup toasted hulled sesame seeds (0.13 EUR)

1-2 tsp sunflower seed oil (0.01 EUR)

For the hummus:

1 can of cooked chickpeas (0.67 EUR)

¼ cup of aquafaba – reserved chickpea water (–)

1 garlic clove (0.03 EUR)

2 tbsp homemade tahini (price already calculated above)

1 tbsp peanut butter (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp lemon juice (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

First make the tahini in a coffee grinder by pulsing sesame seeds with sunflower seed oil until creamy and smooth. This might take a minute or two, depending on your processor, and you’ll probably have to scrape the sides a couple of times. Add in a bit more oil if needed.

Drain the chickpeas, but reserve aquafaba (which is a fancy name for the chickpea water) for later. Add all of the hummus ingredients to a food processor and pulse until smooth. If needed, add in a bit more of the reserved water, a tablespoon at a time, until the hummus reaches a desired consistency. Serve chilled with a nice crusty bread or pita for dipping. Or with a bunch of sliced veggies.

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

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Ovaj humus je jako ukusan, a totalno jednostavan za pripremiti. Osim toga, cijena mu je super niska iz razloga što sam ja napravila svoj tahini, umjesto da stavim kupovni. I odmah da znate, napraviti domaći tahini je najlakša stvar na svijetu. Međutim, trebati će vam za to ili dobar mlinac za kavu, ili jaki multipraktik koji ima nastavak sa oštricama kao u mlincu za kavu. Ja sam u humus također ubacila i malo kikiriki maslaca jer ga obožavam. Međutim, vi ga slobodno zamijenite sa još tahinija ako ste purist kada je u pitanju priprema humusa ili jednostavno ne volite kikiriki maslac.

SASTOJCI:

(Za 2 teglice / 4,51 kn po teglici / 9,02 kn za sve)

Za tahini:

¼ šalice oljuštenog tostiranog sezama (1,00 kn)

1-2 žličice suncokretovog ulja (0,10 kn)

Za humus:

1 konzerva kuhanog slanutka (5,00 kn)

¼ šalice aquafabe – tekućine koja ostane od slanutka (–)

1 češanj češnjaka (0,25 kn)

2 žlice domaćeg tahinija (cijena uračunata gore)

1 žlica kikiriki maslaca (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica limunovog soka (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Prvo pripremite tahini tako da u mlincu za kavu propulsirate sezam sa suncokretovim uljem dok ne dobijete glatku kremu. To bi moglo potrajati i koju minutu, ovisno o tome koliko vam je jak mlinac, odnosno multipraktik. Također, vjerojatno ćete s vremena na vrijeme morati špatulom postrugati stranice, a po potrebi dodajte još i mrvicu ulja.

Ocijedite slanutak, ali sačuvajte svu tekućinu (aquafabu) za kasnije. Sve sastojke za humus dodajte u multipraktik i pulsirajte dok ne bude kremasto. Ako treba dodajte još malo sačuvane tekućine, žlicu po žlicu, dok humus ne bude željene konzistencije. Poslužite ohlađeno sa nekim finim hrskavim kruhom ili pita kruhom, ili pak sa narezanim komadima svježeg povrća.

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

Quick and Easy Hummus with Homemade Tahini (vegan) / Brzi i jednostavni humus sa domaćim tahinijem (veganski)

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

I’ve promised more quinoa recipes, ever since my grand discovery of quinoa a few weeks back, and lo and behold, I am here to deliver. This dish is very scrumptious, but is loaded with plenty of healthy things for a good measure. It also comes together super fast.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR / 4.55 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

250 grams Portobello mushrooms (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup quinoa (2.00 EUR)

3 cups water (–)

2 cups frozen leafy spinach (0.47 EUR)

½ cup sour cream (0.27 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and dice onion and thinly slice the mushrooms. Rinse quinoa in a fine mesh colander under a running water and set aside. Add the oil to a large pot on high heat and saute onion until slightly translucent. Throw in butter, mushrooms, salt and pepper and give a good stir. Cook for a few minutes, until the mushrooms cooks down a bit.

Now add in rinsed quinoa and water. Bring to a boil, then reduce heat and simmer with a lid cracked open for about 15 minutes. After 15 minutes stir in frozen spinach and simmer for additional five minutes, so the spinach thaws. Stir in sour cream and shredded cheese and serve immediately.

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Kada sam pred nekoliko tjedana doživjela epohalno otkriće kvinoje, obećala sam vam još recepata. Ta-da, evo ga kako sam i najavila! Ovo jelo je jako bogato i ukusno, ali također ima i dovoljno zdravih sastojaka za dobru mjeru, te se osim toga i veoma brzo priprema.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

1 žličica soli (0,01 kn)

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

1 šalica sirove kvinoje (15,00 kn)

3 šalice vode (–)

2 šalice smrznutog špinata u listovima (3,50 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk te tanko narežite gljive. Isperite kvinoju u finoj cjediljci pod tekućom vodom i stavite na stranu. Ulje stavite u veći lonac na jakoj vatri, te dinstajte luk dok ne postane staklast. Dodajte maslac, gljive, sol i papar i sve dobro promiješajte. Kuhajte nekoliko minuta, dok se gljive malo ne iskuhaju.

Sada ubacite ispranu kvinoju i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 15 minuta. Nakon 15 minuta umiješajte i smrznuti špinat, te krčkajte još pet minuta da se špinat odmrzne. Za kraj umiješajte kiselo vrhnje i sir, te odmah poslužite.

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)