Easy Endive and Roasted Red Pepper Salad (vegan) / Jednostavna salata od endivije i pečenih crvenih paprika (veganska)

This simple and easy salad is my new favorite. You can whip it up in only minutes and if you have some extra protein on the side, it makes a satisfying and filling meal. Adding a scoop of ajvar to it is also not a bad idea, but here’s the basic version for you all.

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INGREDIENTS:

(Yields 1 serving / 1.48 EUR)

Large handful of endive (0.27 EUR)

¼ of small purple onion (0.03 EUR)

6 cherry tomatoes (0.40 EUR)

2 roasted red pepper fillets (0.53 EUR)

Juice of half of the lemon (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Wash and clean all the veggies. Tear the endive into bite-sized pieces and add to a large bowl. Thinly slice the red onion, halve the cherry tomatoes and tear the red pepper fillets into strips. Toss all the veggies with lemon juice, olive oil, salt and pepper. Serve immediately.

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Ova jednostavna salata je moj novi favorit. Možete ju pripremiti u svega nekoliko minuta, a ako sa strane imate i neki protein, imati ćete i ukusan mali obrok. Također, salata će biti odlična i ako u nju dodate i koju žlicu ajvara, ali u nastavku je osnovna verzija.

SASTOJCI:

(Za 1 porciju / 11,07 kn)

Veliki pregršt endivije (2,00 kn)

¼ malog ljubičastog luka (0,25 kn)

6 cherry rajčica (3,00 kn)

2 fileta pečenih crvenih paprika (4,00 kn)

Sok od ½ limuna (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite i očistite svo povrće. Endiviju natrgajte na komadiće veličine zalogaja i stavite u veliku zdjelu. Tanko narežite luk, raspolovite rajčice, a paprike natrgajte u trakice. Svo povrće pomiješajte sa sokom od limuna, maslinovim uljem, soli i paprom. Poslužite odmah.

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Easy Endive and Roasted Red Pepper Salad (vegan) / Jednostavna salata od endivije i pečenih crvenih paprika (veganska)

Warm Roasted Veggie Salad (vegan) / Topla salata od pečenog povrća (veganska)

Here’s a super simple warm salad / side dish / snack recipe for you guys, if you need inspiration for something flavorful and colorful. This could also be a good base for a Buddha bowl, so feel free to experiment by adding in some interesting toppings.

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INGREDIENTS:

(Yields 4 servings / 0.86 EUR per serving / 3.42 EUR for all)

1 large sweet potato (1.00 EUR)

1 large zucchini (0.40 EUR)

4 carrots (0.40 EUR)

500 grams Brussels sprouts (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 tbsp olive oil, divided (0.18 EUR)

Juice of 1 lemon (0.27 EUR)

4 garlic cloves, minced (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with parchment paper. Wash, peel and chop up all the veggies. Spread on a prepared baking sheet and season generously with salt, pepper and two tablespoons of olive oil. Roast for 30-40 minutes, until the veggies are caramelized to your liking. Toss the vegetables with remaining olive oil, lemon juice and minced garlic. Serve immediately, or store for later on as a meal prep.

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Evo vam jedan jako jednostavan recept za toplu salatu / prilog / snack, ako vam treba inspiracije za nešto aromatično i šareno. Ovo jelo bi također bila super baza za neki Buddha bowl, pa se slobodno bacite na eksperimentiranje sa raznim zanimljivim dodatcima.

SASTOJCI:

(Za 4 porcije / 6,40 kn po porciji / 25,58 kn za sve)

1 veliki batat (7,50 kn)

1 velika tikvica (3,00 kn)

4 mrkve (3,00 kn)

500 grama prokulica (7,50 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice maslinovog ulja, podijeljene (1,32 kn)

Sok od 1 limuna (2,00 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje. Operite, ogulite i narežite svo povrće, te ga raširite po pripremljenom protvanu. Dobro začinite sa solju, paprom i dvije žlice maslinovog ulja. Pecite 30-40 minuta, dok se povrće ne karamelizira po vašem ukusu. Pečeno povrće pomiješajte sa preostale dvije žlice maslinovog ulja, limunovim sokom i sjeckanim češnjakom. Poslužite odmah ili spremite za kasnije.

Warm Roasted Veggie Salad (vegan) / Topla salata od pečenog povrća (veganska)

Rice Paper Salad Wraps (vegan) / Salatne rolice (veganske)

While browsing the store a few days back I surprisingly stumbled onto Vietnamese rice paper wraps. I had no exact ideas what to do with them at the time, but naturally, I couldn’t simply leave the store without buying them. The result of my first experiment are super easy salad wraps. If you have all the veggies already chopped up in advance these come together really quickly. The wraps are also a great way to have a salad on the go. Paired with a good amount of this homemade hummus, they made a filling and healthy lunch.

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INGREDIENTS:

(Yields 6 wraps / 0.44 EUR per wrap / 2.63 EUR for all)

For the wraps:

6 sheets of round rice paper (0.60 EUR)

1 large carrot (0.10 EUR)

½ of medium sized cucumber (0.33 EUR)

1 bell pepper (0.40 EUR)

Handful of fresh baby spinach (0.67 EUR)

Handful of shredded purple cabbage (0.20 EUR)

For serving:

1 cup of homemade hummus (0.33 EUR)

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METHOD:

Wash, clean and thinly slice all the veggies. I find that the easiest way is to use a mandolin. Fill a large bowl with water and keep handy. Dip each sheet of rice paper into water for about 30 seconds to soften, then transfer it to a clean plate. Fill with prepared veggies (be careful not to overfill it) and roll up tightly. Repeat until all of the ingredients are used up.

At this point you can tightly wrap each roll into cling foil and keep refrigerated for 1-2 days as a portable snack or lunch. Otherwise, serve immediately with hummus, peanut sauce or similar dipping paraphernalia of your choice.

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Dok sam neki dan bauljala po dućanu naletjela sam na tanke vijetnamske tortilje od rižinog brašna. U tom trenutku nisam imala jasnu ideju što bi se sve sa tim sastojkom dalo učiniti, ali naravno, nisam ih mogla ne kupiti. Rezultat prvog eksperimenta su ove jednostavne salatne rolice. Ako doma već imate nasjeckanog povrća, sve ćete pripremiti za čas, a meni se ovo jelo jako dopalo jer je super opcija i ako hoćete prijenosnu šarenu salatu. Uz domaći humus za umakanje, imala sam istovremeno zasitan i jako zdravi ručak.

SASTOJCI:

(Za 6 rolica / 3,29 kn po rolici / 19,75 za sve)

Za rolice:

6 tankih tortilja od rižinog brašna (4,50 kn)

1 velika mrkva (0,75 kn)

½ srednje velikog krastavca (2,50 kn)

1 paprika babura (3,00 kn)

Pregršt svježeg špinata (5,00 kn)

Pregršt ribanog crvenog kupusa (1,50 kn)

Za posluživanje:

1 šalica domaćeg humusa (2,50 kn)

PRIPREMA:

Operite, očistite i jako tanko narežite svo povrće. Meni je najlakše za to upotrijebiti ribež (mandolinu). Veću posudu napunite toplom vodom i držite pri ruci. Potopite rižinu tortilju u vodu na tridesetak sekundi da omekša. Preselite na čisti tanjur i punite sa povrćem, s time da pazite da ne pretjerate sa količinom povrća. Čvrsto sve zamotajte u rolicu, pa ponavljajte postupak dok ne iskoristite sve sastojke.

Sada možete svaku rolicu zasebno umotati u prijanjajuću foliju i držati u hladnjaku 1-2 dana, tako da kasnije imate prijenosni snack ili ručak. U protivnom, rolice poslužite odmah sa humusom, umakom od kikirikija ili sličnom umakalicom po vašem izboru.

Rice Paper Salad Wraps (vegan) / Salatne rolice (veganske)

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Merry Christmas, dear friends! I hope you had a lovely and relaxing time. And that there was plenty of good food. 🙂

Since the festivities are still in full swing, I bring you something quick and easy, but also a bit fancy looking. This salad is definitely more of a concept, than it is a recipe, but it is definitely gonna up your holiday table game. Also, it will work great either as an antipasto, or as a full meal if served with a nice hunk of crusty bread.

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INGREDIENTS:

(Yields 1-2 servings / 3.40 EUR)

¼ cup of balsamic vinegar (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Large handful of fresh baby spinach (0.67 EUR)

6 large cherry tomatoes (0.80 EUR)

1 ball of mozzarella cheese (0.80 EUR)

3-4 thin slices of prosciutto (0.67 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down. You can always prepare more balsamic reduction ahead of time and store it in the fridge, as it will keep there for weeks.

Prepare everything else once the balsamic reduction is done and cooled. Rinse and pat dry baby spinach and tomatoes. Cut the tomatoes into quarters. Arrange the spinach on a large plate and scatter tomato quarters on top. Season with a good drizzle of balsamic reduction and olive oil, then sprinkle with salt and pepper. Tear the mozzarella ball and prosciutto slices into bite sized pieces and scatter on top of the veggies. Add a bit more balsamic reduction, olive oil and black pepper. Serve immediately.

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Dragi prijatelji, sretan vam Božić! Nadam se da ste se lijepo proveli i opustili. I naravno, da ste uživali u puno fine hrane. 🙂

Obzirom kako nam slavlja i dalje traju, evo vam jedna jednostavna i brza salata, koja također izgleda i prilično fensi. Iako je ovo više nekakav koncept, nego pravi recept, definitivno će vam podignuti blagdanski stol. Također, ovu salatu možete poslužiti i kao hladno predjelo, ali i kao glavno jelo uz neki lijepi komad hrskavog kruha.

SASTOJCI:

(Za 1-2 porcije / 25,42 kn)

¼ šalice aceta balsamica (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

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

Veliki pregršt svježeg baby špinata (5,00 kn)

6 velikih cherry rajčica (6,00 kn)

1 loptica mozzarelle (6,00 kn)

3-4 tanke šnite pršuta (5,00 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio. Možete slobodno pripremiti veću količinu pa višak čuvati u hladnjaku, pošto će držati i nekoliko tjedana.

Kada je reducirani aceto spreman i ohlađen, priredite sve ostalo. Operite i kuhinjskim ručnikom posušite špinat i rajčice. Rajčice narežite na četvrtine. Špinat rasporedite po velikom tanjuru i po njemu raštrkajte kriške rajčica. Dobro začinite sa reduciranim acetom, maslinovim uljem, soli i paprom. Mozzarellu i pršut natrgajte na komadiće veličine zalogaja, pa rasporedite po špinatu i rajčicama. Dodajte još mrvicu acceta, maslinovog ulja i crnog papra, te odmah poslužite.

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

This salad is really killing it, but is super easy and quick to make. The balsamic reduction takes things to a whole new level and I suggest you cook up a bigger batch and store any extras in the fridge for future recipes.

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INGREDIENTS:

(Yields 2 servings / 1.08 EUR per serving / 2.16 EUR for all)

¼ cup of balsamic vinegar (0.33 EUR)

1 can beans (0.67 EUR)

½ cup pitted green olives (0.40 EUR)

3 tbsp capers (0.40 EUR)

1 small purple onion (0.10 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down.

While the balsamic vinegar is simmering, rinse beans, olives and capers under running water and leave to drain. Chop the olives into rounds. Peel and finely dice the red onion. Toss all of the ingredients together once the balsamic reduction cools down. Taste and adjust seasoning. Serve chilled.

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Ova salata je mrak, a ujedno i jako jednostavna i brza za pripremiti. Reducirani aceto daje još onaj ekstra štih, a moja je preporuka da si svakako pripremite malo ekstra aceta da imate za buduće recepte, te ga u međuvremenu čuvate u frižideru.

SASTOJCI:

(Za 2 porcije / 8,09 kn po porciji / 16,17 kn za sve)

¼ šalice aceta balsamica (2,50 kn)

1 konzerva graha (5,00 kn)

½ šalice odkoštenih zelenih maslina (3,00 kn)

3 žlice kapara (3,00 kn)

1 mali ljubičasti luk (0,75 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

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

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio.

Dok se aceto krčka, isperite grah, masline i kapare pod mlazom vode i stavite da se sve dobro ocijedi. Masline narežite na kolutiće. Luk ogulite i sitno nasjeckajte. Pomiješajte sve sastojke kada se reducirani aceto ohladi. Kušajte i prilagodite začine, te poslužite ohlađeno.

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

Paleo Tabbouleh (vegan) / Paleo libanonska salata tabbouleh (veganska)

I’m gonna come clean right away and admit that I’ve never tasted actual Tabbouleh in my life. However, it’s been popping up lately wherever I look on the internet, and since tomatoes and cucumbers just appeared on the markets, I took it as a sign. Also, I decided to make this paleo and use sunflower seeds instead of traditional bulgur.

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INGREDIENTS:

(Yields 2 servings / 0.90 EUR per serving / 1.79 EUR for all)

1 small red onion (0.10 EUR)

1 large cucumber (0.27 EUR)

3 tomatoes (0.40 EUR)

Large handful of fresh parsley (0.27 EUR)

Small handful of fresh mint (0.13 EUR)

½ cup sunflower seeds (0.13 EUR)

Juice of 1 lemon (0.27 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Peel the onion and wash and pat dry all the veggies and herbs. Cut the cucumber lengthwise, first in halves and then in quarters, then cut out and discard all the seeds. Finely chop up everything and then toss together with sunflowers seeds, lemon juice, olive oil, salt and pepper. This salad is best when fresh, but it will keep refrigerated in an airtight container for a day or two.

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Da odmah priznam, pravi libanonski tabbouleh nisam nikada imala prilike probati. Međutim, zadnjih dana svako malo naletim na neki tabbouleh recept na internetu, a pošto su se na placu upravo pojavile divne rajčice i krastavci, shvatila sam to kao znak. Također, odlučila sam ga napraviti paleo, pa sam umjesto bulgura koji se tradicionalno koristi u ovoj salati odlučila upotrijebiti suncokretove sjemenke.

SASTOJCI:

(Za 2 porcije / 6,67 kn po porciji / 13,33 kn za sve)

1 mali ljubičasti luk (0,75 kn)

1 veliki krastavac (2,00 kn)

3 rajčice (3,00 kn)

Veliki pregršt svježeg peršina (2,00 kn)

Malo svježe mente (1,00 kn)

½ šalice suncokretovih sjemenki (1,00 kn)

Sok od 1 limuna (2,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Ogulite luk te operite i papirnatim ručnikom posušite svo povrće i zelenje. Krastavac po dužini raspolovite i onda raščetvorite, pa izrežite van i bacite sjemenke. Fino sve nasjeckajte i pomiješajte sa suncokretovim sjemenkama, limunovim sokom, maslinovim uljem, soli i paprom. Ova je salata najbolja kada je svježa, ali držati će u hermetički zatvorenoj posudi u hladnjaku dan ili dva.

Paleo Tabbouleh (vegan) / Paleo libanonska salata tabbouleh (veganska)

Crunchy Winter Salad (vegan) / Hrskava zimska salata (veganska)

I’m still trying to gain my footing from all the holiday overeating so my body just craved a salad. But I decided to fancy stuff up a bit and throw together some greens, fruits and nuts, which I think is always a good idea in a salad as it gives an interesting mix of textures and flavors. Plus, plain salads are pretty boring and generally leave me unimpressed.

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INGREDIENTS:

(Yields 2 servings / EUR per serving / 1.72 EUR for all)

2 cups shredded purple cabbage (0.27 EUR)

2 cups arugula (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 apple (0.20 EUR)

1 orange (0.20 EUR)

¼ cup walnuts (0.40 EUR)

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METHOD:

Toss the cabbage and arugula with olive oil, lemon juice, salt and pepper and divide between two plates. Core and thinly slice the apple. Peel and thinly cut the orange. Arrange the apple and orange slices over cabbage and arugula, then sprinkle everything with walnuts. Serve immediately.

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Još uvijek pokušavam stati na lopticu od svog onog blagdanskog prejedanja, pa mi je organizam bio željan salate. Međutim, odlučila sam biti malo fensi i pomiješati skupa zelenjavu, voće i orašaste plodove, što je po meni uvijek dobra ideja jer salatama daje zanimljivu mješavinu tekstura i okusa. Osim toga, obične su salate poprilično dosadne i generalno me baš i ne impresioniraju.

SASTOJCI:

(Za 2 porcije / 6,41 kn po porciji / 12,82 kn za sve)

2 šalice ribanog crvenog kupusa (2,00 kn)

2 šalice rukole (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 jabuka (1,50 kn)

1 naranča (1,50 kn)

¼ šalice oraha (3,00 kn)

PRIPREMA:

Kupus i rukolu pomiješajte sa maslinovim uljem, limunovim sokom, soli i paprom, pa raspodjelite između dva tanjura. Očistite jabuku od koštica i narežite na tanke kriške. Ogulite i tanko narežite naranču. Poslažite šnite jabuke i naranče preko kupusa i rukole, pa sve posipajte orasima. Poslužite odmah.

Crunchy Winter Salad (vegan) / Hrskava zimska salata (veganska)