Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

If you haven’t been fully appalled by my lazy and not-at-all-legit way of cooking risotto, here’s another equally simple recipe for you from the same arsenal. I decided to use only a broccoli stalk in this recipe which would otherwise go to waste and saved the broc florets for something else. The main reasoning for this was the stalk’s longer cooking time, as the florets would basically turn into a grey mush by the end.

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INGREDIENTS:

(Yields 6 servings / 0.52 EUR per serving / 3.09 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.30 EUR)

1 broccoli stalk (0.67 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp curry powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

1 cup frozen peas (0.20 EUR)

2 cups brown rice (0.80 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and finely dice all the veggies. Add the oil, onion, fresh garlic, carrots and broccoli stalk to a pot and saute for a few minutes until veggies slightly caramelize. Add in bay leaf, basil, curry, paprika, garlic powder, red pepper, salt and black pepper, stir and cook for just a minute so the spices become fragrant. Finally, add in tomato paste, peas, rice and veggie broth. Give a good stir and bring to a rolling boil. Once boiling, reduce heat and simmer with a lid cracked open for 45 minutes, until rice is thoroughly cooked through. Stir occasionally and add a splash of water as needed. Serve immediately or portion out for later.

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Ako niste bili u potpunosti zgroženi mojim lijenim i nimalo legitimnim načinom kuhanja rižota, evo vam još jedan jednako jednostavan recept iz istog arsenala. U ovoj sam kombinaciji odlučila iskoristiti samo stabljiku brokule (čisto da se ne baci), a ne i cvjetiće koje sam sačuvala za neki drugi recept. Glavni razlog za to je bio što se stabljika kuha puno duže, a cvjetići su brzo gotovi pa bi se u ovom jelu samo pretvorili u sivu kašu.

SASTOJCI:

(Za 6 porcija / 3,84 kn po porciji / 23,06 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (2,25 kn)

1 stabljika brokule (5,00 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica curry praha (0,50 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

1 šalica smrznutog graška (1,50 kn)

2 šalice smeđe riže (6,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ulje, luk, svježi češnjak, mrkve i stabljiku brokule ubacite u lonac na jakoj vatri, pa par minuta dinstajte da se povrće blago karamelizira. Dodajte lovor, bosiljak, curry, papriku, češnjak u prahu, čili, sol i papar, promiješajte i kuhajte samo minutu da vam začini zamiriše. Sada dodajte i koncentrat rajčice, grašak, rižu i temeljac. Promiješajte i pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta, sve dok riža nije do kraja kuhana. Povremeno promiješajte i ako treba dodajte još malo vode. Poslužite odmah ili rasporedite u porcije za kasnije.

Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the 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. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

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, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

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

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve 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. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

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, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Vegan Stuffed Peppers / Veganske punjene paprike

Late summer and early autumn inevitably mean that stuffed peppers are simmering away on every corner. With their unmistakable aroma, you simply can’t miss them. I’ve already posted a recipe a while back for a regular omnivore version of this dish, but decided to play around and see if I can make stuffed peppers vegan.

Let me tell you, this recipe will not disappoint. The taste is spot on. However, the consistency of the filling is pretty delicate, since there aren’t any eggs in the mixture to hold it all together. If you are a vegetarian and not a vegan, feel free to add an egg or two to the mix as well. I haven’t tried out vegan egg alternatives in this recipe so can’t be sure if vegan eggs would help to bind things. If you happen to give it a go, please let me know how it turned out.

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INGREDIENTS:

(Yields 5 generous servings / 0.89 EUR per serving / 4.46 EUR for all)

½ cup red lentils (0.33 EUR)

½ cup dried soya flakes (0.20 EUR)

1 tsp Gochujang – Korean chili paste (0.03 EUR)

2 bay leaves (0.03 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

3 cups vegetable broth (0.30 EUR)

10 bell peppers (2.00 EUR)

1 onion (0.10 EUR)

½ cup uncooked rice (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp mustard (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups tomato puree (0.80 EUR)

1 cup water (–)

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METHOD:

Rinse lentils in a colander, then add to a pot together with soya flakes, Gochujang, bay leaves, crushed peeled garlic cloves, salt, pepper and veggie broth. Bring to a boil and cook uncovered for about 20 minutes, until all of the liquid is absorbed. Pick out and discard bay leaves and set aside.

Meanwhile, while soy and lentils are cooking, wash the peppers and carefully cut out and discard their stems and seeds. Peel and finely dice the onion. Once the lentils and soy are done, stir in diced onion, rice, oil, mustard, Hungarian and smoked paprika and parsley. Taste and adjust seasonings as needed. Stuff the peppers with this mix and arrange in a pot in single layer. Stir together water and tomato puree and pour over arranged peppers. It is okay if the peppers are still peeking a bit from the liquid since the steam in a pot will enable them to cook through.

Place the pot with peppers on high heat and bring to a rolling boil. Reduce heat to low, tightly cover with a lid and cook undisturbed for 30-40 minutes. Serve warm with mashed potatoes.

These also reheat well and will make a great meal prep option.

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Kasno ljeto i rana jesen bez iznimke znače da se punjene paprike krčkaju na svakom koraku. Sa njihovom nezamjenjivom aromom, jednostavno ih ne možete fulati. Već sam davno objavila recept za klasične punjene paprike za svejede, no ove sam se godine odlučila poigrati i probati napraviti vegansku verziju.

I odmah da vam kažem, okus je baš kakav treba biti. Jedina je razlika u konzistenciji, jer su ove paprike puno delikatnije pošto u smjesi nema jajeta koje bi sve povezalo. Ako ste vegetarijanac, a ne vegan, slobodno u smjesu dodajte još koje jaje. Nisam pokušavala ovo napraviti i sa veganskim alternativama za jaje, pa ne znam da li bi one fukcionirale jednako dobro u povezivanju stvari. Ako se slučajno odlučite to isprobati, obazevno mi javite kako vam je ispalo.

SASTOJCI:

(Za 5 izdašnih porcija / 6,68 kn po porciji / 33,41 kn za sve)

½ šalice crvene leće (2,50 kn)

½ šalice sojinih ljuskica (1,50 kn)

1 žličica Gochujanga – korejske čili paste (0,25 kn)

2 lovorova lista (0,20 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 šalice povrtnog temeljca (2,25 kn)

10 paprika babura (15,00 kn)

1 luk (0,75 kn)

½ šalice nekuhane riže (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice senfa (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice pasirane rajčice (6,00 kn)

1 šalica vode (–)

PRIPREMA:

Isperite leću u cjediljci pa ju ubacite u lonac skupa sa sojinim ljuskicama, čili pastom, lovorom, oguljenim i sjeckanim češnjakom, solju, paprom i temeljcem. Pustite da zavrije pa kuhajte otklopljeno 20-tak minuta, dok sva tekućina ne nestane. Izvadite i bacite lovor, pa sve stavite na stranu.

U međuvremenu, dok vam se soja i leća kuhaju, operite i pažljivo očistite paprike od peteljki i koštica. Ogulite i sitno nasjeckajte luk. Kada su soja i leća gotove, umiješajte u njih sjeckani luk, rižu, ulje, senf, slatku i dimljenu papriku i peršin. Kušajte i prilagodite začine po potrebi. Paprike punite dobivenom smjesom te ih u jednom redu poslažite po dnu lonca. Pomiješaje pasiranu rajčicu sa vodom, pa time zalijte paprike. Nema veze ako vam paprike malo vire iz tekućine jer će se ionako skuhati od pare u loncu.

Lonac s paprikama stavite na jaku vatru i pustite da zavrije. Smanjite vatru na skroz lagano, čvrsto poklopite i tako kuhajte 30-40 minuta bez ikakvog miješanja. Poslužite toplo sa pire krumpirom.

Ovo jelo se također super podgrijava, pa je izvrsna opcija za prirediti unaprijed i ponijeti na posao.

Vegan Stuffed Peppers / Veganske punjene paprike

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

This risotto feels like it’s super fancy, when in reality it’s just a bunch of herbs and other random things we had lying around the house. I recently got a bulk bag of sundried tomatoes and am secretly sneaking them into pretty much everything. They add such a wonderful deep flavor to dishes and only a few of those will go a long way. If you have an option to get your hands on some sundried tomatoes in bulk too, single tomatoes will cost you next to nothing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.02 EUR for all)

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

Soak the sundried tomatoes in a bit of warm water to soften, then drain them and chop up, but make sure to reserve the water for later. Wash and peel all the veggies. Finely dice the onion and garlic and shred the carrots and zucchini on a box grater.

In a large pot, saute onion on coconut oil for about five minutes, until slightly translucent. Add in sundried tomatoes, fresh garlic and garlic powder, paprika, bay leaf, oregano, rosemary, chili, black pepper and salt. Stir and cook the spices for a minute until fragrant, before adding in carrots and zucchini. Cook for 5-10 minutes, until slightly softened, then add in reserved tomato water, tomato paste, rice and veggie broth. Bring to a boil, reduce heat and simmer with a lid cracked open for 15-20 minutes, until the rice is thoroughly cooked through. Stir occasionally and if needed, add in a splash more of water. Serve warm, sprinkled with fresh parsley.

This dish also reheats great and will keep refrigerated for a few days.

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Ovaj se rižoto čini kao da je super fensi, a zapravo je to samo kombinacija hrpe začina i drugih ostataka koji su nam se vukli po frižideru. Nedavno sam nabavila ogromno pakiranje sušenih rajčica, pa ih potajno pokušavam ubaciti u sve i svašta. Jelima daju divnu duboku aromu, a i samo mala količina može se rastegnuti da vam potraje. Ako i vi imate mogućnost da nekako nabavite sušene rajčice u velikom pakiranju, jedinična cijena po rajčici će vam tako ispasti stvarno povoljna.

SASTOJCI:

(Za 6 porcija / 5,02 kn po porciji / 30,11 kn za sve)

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 kn)

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

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

1 žličica soli (0,01 kn)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da malo omekšaju. Ocijedite i fino nasjeckajte, ali vodu obavezno sačuvajte za kasnije. Sitno nasjeckajte luk i češnjak, a mrkve i tikvice naribajte.

U velikom loncu na kokosovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sušene rajčice, svježi i sušeni češnjak, papriku, lovor, origano, ružmarin, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše. Umiješajte ribanu mrkvu i tikvicu, pa sada kuhajte još 5-10 minuta da sve malo omekša. Dodajte vodu koju ste sačuvali od rajčica, koncentrat rajčica, rižu i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 15-20 minuta, dok riža ne bude gotova. U međuvremenu po potrebi povremeno promiješajte i ako treba podlijte sa još mrvicom vode. Poslužite toplo, posipano svježim peršinom.

Ovo se jelo također super podgijava, a u hladnjaku će držati nekoliko dana.

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Fried rice is one of my favorite dishes because it’s very quick and versatile. It’s a fabulous way to use up some odds and ends you have rolling around your fridge. Also, it’s sooo tasty. I could eat fried rice pretty much every day and never get tire of it.

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INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.33 EUR for all)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp warm water (–)

1 tbsp honey (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp apple cider vinegar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

For the stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

1 small onion (0.07 EUR)

2 big oyster mushrooms (0.27 EUR)

4 Portobello mushrooms (0.53 EUR)

1 red bell pepper (0.53 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.20 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

First make the sauce by whisking together all of the ingredients until it’s all well incorporated and dissolved. Set aside. Wash, peel and finely dice all the veggies and mushrooms. In a small bowl whisk the eggs.

Add two tablespoons of sunflower seed oil to a wok or a pan on high heat and saute onion for a few minutes, until slightly translucent. Add in oyster mushrooms, cook briefly and then add in the Portobello mushrooms. After a minute or two dump in bell pepper and minced garlic. Stir-fry for a couple of minutes before adding in carrots. Once it all cooks down, push everything to one side, scraping the bottom of the pan clean.

Pour the remaining two tablespoons of oil to the free pan bottom, then add in whisked eggs to the oil. Cook the eggs for a minute or two, gently folding them over with a spatula until they are done. Stir everything together and add in the rice. Allow to reheat and slightly crisp up for a few minutes before pouring the sauce over everything. Give a good stir and serve immediately, sprinkled with sesame seeds.

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Pržena riža mi je jedno od omiljenih jela jer je jako brza za spremiti i vrlo prilagodljiva. Ujedno je i super za iskoristiti sve ostatke koji vam se kotrljaju po frižideru. A da ne spominjem činjenicu koliko je samo fina. Što se mene tiče, prženu rižu mogu jesti svaki dan i nikada mi neće dosaditi.

SASTOJCI:

(Za 2 porcije / 12,48 kn po porciji / 24,95 kn za sve)

Za umak:

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica tople vode (–)

1 žlica meda (1,00 kn)

2 žlice sojinog umaka (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica jabučnog octa (0,03 kn)

½ žličice kukuruznog škroba (0,02 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

1 mali luk (0,50 kn)

2 velike bukovače (2,00 kn)

4 šampinjona (4,00 kn)

1 crvena paprika (4,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane hladne riže (1,50 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Prvo spremite umak tako da u maloj posudi dobro izmiješate sve sastojke dok se sve ne rastopi i sjedini. Stavite na stranu. Operite, ogulite i fino nasjeckajte svo povrće i gljive. U maloj zdjelici razmutite jaja.

Dvije žlice suncokreovog ulja dodajte u wok ili tavu, pa na jakoj vatri kratko prodinstajte luk dok ne postane staklast. Ubacite bukovače, kratko kuhajte, te dodajte i šampinjone. Nakon minutu-dvije dodajte papriku i sjeckani češnjak. Kuhajte uz miješanje nekoliko minuta prije nego što ubacite i mrkvu. Kada se sve kratko prokuha, pogurajte svo povrće i gljive na jednu stranu tave i dobro postružite sve sa dna.

Preostale dvije žlice ulja dodajte na prazni dio tave pa direktno na ulje ulijte razmućena jaja. Minutu-dvije kuhajte jaja, s time da ih špatulom nježno preklapajte sve dok ne budu gotova. Sada sve promiješajte te dodajte rižu. Pustite koju minutu da se riža ugrije i da se blago zahrska prije nego što sve zalijete pripremljenim umakom. Još jednom dobro promiješajte i odmah poslužite, posipano sezamom.

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem