Lentil and Corn Stew (vegan) / Varivo od leće i kukuruza (vegansko)

By now even the birds in the trees know that whenever I lack time and inspiration for cooking, I turn to good old lentils. There are always some lentils kicking around our pantry and with just a few humble staples it enables us to come with quick, cheap and really satisfying meals.

Just a small note, though. The stew itself is vegan, but I opted to top it with a bit of shredded cheese. Naturally, you can skip the topping altogether or use a vegan substitute.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.30 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 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 chili flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 cup ajvar – red pepper paste (0.67 EUR)

1 can diced tomatoes (0.67 EUR)

½ cup water (–)

2 tbsp dried parsley (0.13 EUR)

1 cup dried green lentils (0.60 EUR)

2 cups frozen corn (0.67 EUR)

For serving:

6 cups cooked rice (0.60 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and finely dice the onion and garlic. Wash lentils under running water in a colander and set aside. Add oil to a big pot and saute the onion on high heat for a few minutes until translucent. Throw in minced garlic, garlic powder, bay leaf, Hungarian and smoked paprika, chili flakes and salt, stir and cook for a minute, so the flavors can bloom. Add in red pepper paste (ajvar), diced tomatoes, water, parsley and lentils. Stir well and bring to a boil, then reduce heat and simmer with a lid cracked open for 30 minutes. If needed add a splash more of water and stir occasionally. Fold in frozen corn and cook for another 10-15 minutes, until the corn is cooked through.

Serve warm with cooked rice and sprinkled with a bit of shredded cheese, or its vegan alternative.

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Do sada već i vrapci na grani znaju da kada mi za kuhanje usfali vremena i inspiracije, okrenem se dobroj staroj leći. Pošto nam je leća već standardni dio inventara u špajzi, sa još samo par skromnih sastojaka možemo spraviti brza, jeftina i ukusna jela.

I još mala napomena. Samo je varivo vegansko, ali sam ga ja servirala posipanog sa malo ribanog sira. Naravno, vi slobodno to izostavite, ili upotrijebite vegansku zamjenu.

SASTOJCI:

(Za 6 porcija / 5,34 kn po porciji / 32,06kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

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

1 žličica soli (0,01 kn)

1 šalica ajvara (5,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

½ šalice vode (–)

2 žlice sušenog peršina (1,00 kn)

1 šalica zelene leće (4,50 kn)

2 šalice smrznutog kukuruza (5,00 kn)

Za posluživanje:

6 šalica kuhane riže (4,50 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk i češnjak. Isperite leću u cjediljci pod tekućom vodom i stavite na stranu. U veliki lonac dodajte ulje, pa na jakoj vatri kratko prodinstajte luk, dok ne bude staklast. Ubacite svježi sjeckani češnjak, češnjak u prahu, lovor, slatku i dimljenu papriku, čili i sol, promiješajte te kuhajte samo minutu da začini zamiriše. Dodajte ajvar, pelate, vodu, peršin i leću, dobro promiješajte i pustite da zavrije. Smanjite vatru te krčkajte 30 minuta sa odškrinutim poklopcem. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Umiješajte smrznuti kukuruz, pa kuhajte još 10-15 minuta, dok kukuruz ne bude gotov.

Poslužite toplo sa kuhanom rižom i posipano sa malo ribanog sira ili sa veganskom alternativom.

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Lentil and Corn Stew (vegan) / Varivo od leće i kukuruza (vegansko)

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

I’m about five years late to the quinoa bandwagon. To be honest, I wouldn’t even be sitting on the bandwagon if it weren’t for a very sweet co-worker ❤ who gave me a bunch of quinoa to finally give it a try. So with this in mind, expect a kale chips recipe on this blog in about two to three years.

I’ve been reading about the almighty quinoa all the time, but it’s pretty pricey over here and I had no idea what to expect taste-wise, so I could never really justify the splurge. But now that I’ve actually tried it, I am pretty hooked. And since a little goes a long way, the price factor will level out and quinoa recipes will still be quite affordable. Therefore, expect to see some more of those around this blog.

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INGREDIENTS:

(Yields 6 servings / 0.87 EUR per serving / 5.23 EUR for all)

4 tbsp sunflower seed oil (0.05 EUR)

2 onions (0.13 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.01 EUR)

1 and ½ tsp salt (0.03 EUR)

½ tsp dried chili flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

3 carrots (0.30 EUR)

1 cup uncooked quinoa (2.00 EUR)

2 cups precooked black beans (0.53 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup tomato puree (0.27 EUR)

1 and ½ cups water (–)

2 cups frozen leaf spinach (0.53 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Wash quinoa in a fine mesh colander under running water. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Add in fresh garlic and garlic powder, salt, chili, black pepper, coriander, smoked and Hungarian paprika, basil and bay leaf and stir just for a minute, so the spices release their flavors. Then throw in carrots, quinoa, black beans, ajvar, parsley, diced tomatoes, tomato puree and water, give a good stir and bring to a boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 20 minutes. Stir occasionally and add in a splash of water if needed. Once the quinoa is cooked, remove from heat and stir in the frozen spinach. Leave covered for another 5-10 minutes until the spinach is thawed and cooked through from residual heat. Serve warm. This stew reheats great and will keep refrigerated for up to five days.

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Recimo da sam oko pet godina zakasnila na cijeli kvinoja party. Istini za volju, ne bi ni bila na partyju da mi jako draga kolegica ❤ nije poklonila hrpu kvinoje da ju napokon isprobam. Imajući ovo na umu, očekujte recept za čips od kelja na ovom blogu za jedno dvije do tri godine.

O čudesnoj kvinoji sam stalno čitala, ali pošto je ovdje prilično skupa, a nisam znala što očekivati po pitanju okusa, nekako sam bila nesklona eksperimentiranju i investiciji. Ali sada kada sam kvinoju napokon i probala, mogu reći da sam se i navukla. A pošto se mala količina stvarno može dosta rastegnuti, nekako će se i cjenovno sve izjednačiti pa mislim da će i recepti biti skroz pristupačni. Tako da očekujte još recepata sa kvinojom na ovom blogu.

SASTOJCI:

(Za 6 porcija / 6,46 kn po porciji / 38,77 kn za sve)

4 žlice suncokretovog ulja (0,40 kn)

2 luka (1,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 i ½ žličica soli (0,02 kn)

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

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

1 žličica mljevenog korijandera (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

3 mrkve (2,25 kn)

1 šalica sirove kvinoje (15,00 kn)

2 šalice kuhanog crnog graha (4,00 kn)

2 žlice ajvara (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 i ½ šalica vode (–)

2 šalice smrznutog špinata u listovima (4,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. U mrežastoj cjediljci dobro isperite kvinoju pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, češnjak u prahu, sol, čili, papar, korijander, dimljenu i slatku papriku, bosiljak i lovorov list, te promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte mrkvu, kvinoju, grah, ajvar, peršin, sjeckanu i pasiranu rajčicu te vodu, dobro promiješajte i pustite da zavrije.

Čim varivo zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 20 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kada je kvinoja skroz kuhana maknite sve s vatre i umiješajte smrznuti špinat. Poklopite i ostavite da miruje još 5-10 minuta dok se špinat ne odmrzne i ne skuha od topline u loncu. Poslužite toplo. Ovo se varivo super podgrijava, a u hladnjaku će držati do pet dana.

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

Spicy Lentil and Tomato Stew (Vegan) / Pikantno varivo od leće i rajčice (vegansko)

This lentil stew is so simple and delicious that it became my go-to emergency comfort food. Sure, it takes a bit to simmer down to perfection, but the actual work you need to put in comes down to chopping garlic and onion. If you’re in a hurry you can definitely take it off the stove a bit earlier, but longer simmer means deeper and better flavor, so I’m not exactly sure one should make such sacrifices lightly.

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INGREDIENTS:

(Yields 4 servings / 0.91 EUR per serving / 3.36 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 bay leaves (0.03 EUR)

1 tbsp dried basil (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried chili flakes (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 box tomato puree (0.47 EUR)

1 can diced tomatoes (0.67 EUR)

2 cups red lentils (1.33 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups water (–)

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METHOD:

Finely chop onion and garlic and rinse lentils in a colander under running water. Add oil to a big pot on high heat and saute onion for a few minutes, until slightly translucent. Dump in garlic, bay leaves, basil, Hungarian and smoked paprika, chili flakes, garlic powder and salt and stir for about a minute, just until the flavors from spices bloom. Now add tomato puree, diced tomatoes, lentils and parsley, cover with water, give a good stir and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 45 minutes, while stirring occasionally. Serve warm or save for later, as this dish reheats wonderfully.

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Ovo varivo od leće je jako jednostavno i vrlo ukusno, tako da ga veoma često kuham kada sam u stisci s vremenom, a jede mi se nešto zasitno i fino. Istina, možda treba malo više vremena da se iskrčka u savršenstvo, ali jedini posao koji imate je nasjeckati luk i češnjak. Ako vam se žuri možete sve ubrzati i varivo skinuti sa štednjaka i prije, ali što se dulje krčka to će okus biti dublji i bolji, pa takve žrtve ne treba olako raditi.

SASTOJCI:

(Za 4 porcije / 6,75 kn po porciji / 27,03 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 lovorova lista (0,20 kn)

1 žlica sušenog bosiljka (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

1 tetrapak pasirane rajčice (3,50 kn)

1 konzerva sjeckane rajčice (5,00 kn)

2 šalice crvene leće (10,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice vode (–)

PRIPREMA:

Fino nasjeckajte luk i češnjak, a leću isperite u cjediljci pod tekućom vodom. Ulje stavite u veći lonac na jaku vatru, pa par minuta dinstajte luk dok ne postane staklast. Dodajte češnjak, lovor, bosiljak, slatku i dimljenu papriku, čili, češnjak u prahu i sol, pa sve promiješajte na minutu dok začini ne zamiriše. Sada dodajte pasiranu i sjeckanu rajčicu, leću, peršin i vodu, dobro promiješajte i pustite da zavrije. Smanjite vatru pa uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko 45 minuta. Poslužite odmah ili spremite za kasnije, jer se ovo jelo super podgrijava.

Spicy Lentil and Tomato Stew (Vegan) / Pikantno varivo od leće i rajčice (vegansko)

Corn and Potato Chowder (vegan) / Krem juha od kukuruza i krumpira (veganska)

This dish definitely isn’t the prettiest, but it’s super tasty, filling and cheap. Plus, it takes very little effort to make. I opted for roasting the potatoes, onions and garlic to give the chowder an extra layer of flavor. You can absolutely skip this and just cook everything on stovetop. But I think such extra little effort was well rewarded.

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INGREDIENTS:

(Yields 6 servings / 0.37 EUR per serving / 2.24 EUR for all)

6 medium sized potatoes (0.40 EUR)

3 tbsp olive oil (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

3 cups frozen corn (0.80 EUR)

6 cups water (–)

2 tbsp coconut butter (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of dried chili flakes (0.03 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and dice potatoes and toss with olive oil, salt and pepper. Spread out on a baking sheet in a single layer. Quarter the onions with skins intact and tuck around the potatoes, together with unpeeled garlic cloves. Bake for about 45 minutes, until slightly crispy and golden. Remove from the oven and allow to cool a bit before peeling and discarding the skins from onions and garlic.

Meanwhile, cook the frozen corn in water for about 10 minutes, until softened through. You can also use canned corn and skip this step, but frozen was what I had on hand. Reserve one cup of cooked corn for later and add the rest together with cooking water, coconut butter, garlic powder, smoked and Hungarian paprika and chili flakes, together with roasted potatoes, garlic and onions to a food processor and pulse until creamy. If needed, dilute with a bit more water. Put to a pot, add the reserved whole corn and gently simmer on low for about ten minutes. Taste and adjust seasoning, then serve.


Ovo jelo definitivno nije najfotogeničnije, ali je jako fino, zastino i jeftino. Osim toga, treba uložiti sasvim malo truda da ga smutite. Ja sam se odlučila ispeći krumpire, luk i češnjak, kako bi sve dobilo još jedan sloj arome. Naravno, možete taj korak preskočiti i sve skuhati na štednjaku, ali ja mislim da se taj mali dodatni napor i više nego isplatio.

SASTOJCI:

(Za 6 porcija / 2,79 kn po porciji / 16,75 kn za sve)

6 srednje velikih krumpira (3,00 kn)

3 žlice maslinovog ulja (0,99 kn)

Dobar prstohvat soli (0,01 kn)

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

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

3 šalice smrznutog kukuruza (6,00 kn)

6 šalica vode (–)

2 žlice kokosovog maslaca (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i narežite krumpire na kocke, pa pomiješajte sa maslinovim ulje, solju i paprom. Raširite po protvanu u jednom sloju. Raščetvorite luk skupa sa ljuskom, pa zajedno sa neoguljenim češnjakom rasporedite među krumpirima. Pecite oko 45 minuta, dok se sve ne zahrska i ne zažuti. Maknite iz pećnice i pustite da se malo ohladi prije nego ogulite i bacite ljuske od luka i češnjaka.

U međuvremenu, desetak minuta kuhajte kukuruz u vodi, dok ne bude mekan. Možete također uzeti i kukuruz iz konzerve, pa ovaj korak preskočiti, ali ja sam doma imala smrznuti. Sačuvajte jednu šalicu kuhanog kukuruza, a ostatak skupa sa vodom, kokosovim maslacem, češnjakom u prahu, dimljenom i crvenom paprikom, čilijem, te pečenim krumpirima, lukom i češnjakom, ubacite u blender i pulsirajte dok ne bude kremasto. Po potrebi, razrijedite sa još malo vode. Sve ubacite u lonac, skupa sa cijelim kukuruzom kojeg ste sačuvali, te lagano krčkajte desetak minuta. Kušajte i prilagodite začine, pa poslužite.

Corn and Potato Chowder (vegan) / Krem juha od kukuruza i krumpira (veganska)

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

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

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INGREDIENTS:

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

2 cups dried beans (1.00 EUR)

2 cups dried whole rye (1.00 EUR)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

1 cup finely diced bacon (1.00 EUR)

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

6 garlic cloves (0.20 EUR)

1 bay leaf (0.01 EUR)

Pinch of dried chili flakes (0.03 EUR)

4 pickled sweet pepperoncino peppers (0.27 EUR)

2 tbsp sweet Hungarian paprika (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

4 carrots (0.27 EUR)

1 large red horn pepper (0.33 EUR)

3 tbsp dried parsley (0.20 EUR)

2 cups tomato sauce (0.53 EUR)

8-10 cups water (–)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

2 šalice suhog graha (7,50 kn)

2 šalice suhe integralne raži (7,50 kn)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

1 šalica fino sjeckanog špeka (7,50 kn)

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

6 češnjeva češnjaka (1,50 kn)

1 lovorov list (0,10 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

4 ukiseljena slatka feferona (2,00 kn)

2 žlice slatke crvene paprike (1,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

4 mrkve (2,00 kn)

1 velika crvena paprika roga (2,50 kn)

3 žlice sušenog peršina (1,50 kn)

2 šalice pasirane rajčice (4,00 kn)

8-10 šalica vode (–)

1 žličica soli (0,01 kn)

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

PRIPREMA:

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

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

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

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

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

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

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

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INGREDIENTS:

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

1 cup dried chickpeas (0.67 EUR)

1 cup whole grain rye (0.53 EUR)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 pickled sweet pepperoncino peppers (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

4 carrots (0.27 EUR)

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

2 tbsp ajvar – red pepper paste (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4-5 cups water (–)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

1 šalica suhog slanutka (5,00 kn)

1 šalice suhe integralne raži (4,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 ćešnja ćešnjaka (1,00 kn)

2 ukiseljena slatka feferona (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (2,00 kn)

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

2 žlice ajvara (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

4-5 šalica vode (–)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

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

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

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

Lentil and Potato Stew (vegan) / Varivo od leće i krumpira (vegansko)

Whenever I don’t know what to quickly whip up for lunch, 90% of the time it’s lentils with whatever else I have lying around the fridge. I probably eat lentils at least 2-3 times a week. But I’m totally okay with this, as they are super cheap, tasty and nutritious.

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INGREDIENTS:

(Yields 4 servings / 0.58 EUR per serving / 2.31 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.67 EUR)

1 cup green lentils (0.40 EUR)

4 medium potatoes (0.40 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

1 tbsp dried basil (0.13 EUR)

1 tbsp dried oregano (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups water (–)

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METHOD:

Wash, peel and chop up the veggies. Rinse the lentils in a colander under running water. In a big pot, saute onion on olive oil on high heat for about five minutes, until slightly translucent. Throw in chopped garlic and stir briefly until fragrant. Dump in canned tomatoes and break them down with a spatula. Cook for about five minutes, then add in the remaining ingredients. Give a good stir and bring to a boil. Reduce heat and simmer for about 20 minutes, until lentils and potatoes are thoroughly cooked through. Serve warm.

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U 90% slučajeva kada nemam inspiracije što bi mogla na brzinu skuhati za ručak, napravim leću u kombinaciji sa onime što mi se već taj dan povlači po frižideru. Tako da leću vjerovatno jedem barem 2-3 puta tjedno. Ali to mi je i skroz super, jer je leća jeftina, fina i zasitna.

SASTOJCI:

(Za 4 porcije / 4,33 kn po porciji / 17,32 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica zelene leće (3,00 kn)

4 srednja krumpira (3,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica sušenog bosiljka (1,00 kn)

1 žlica sušenog origana (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Isperite leću u cjediljci pod mlazom vode. U velikom loncu, na jakoj vatri, dinstajte luk na ulju oko pet minuta, dok ne postane staklast. Ubacite nasjeckani češnjak i kratko promiješajte da zamiriši. Ubacite pelate i špatulom ih razlomite na manje komade. Kuhajte oko pet minuta, a onda dodajte i sve ostale sastojke. Dobro promiješajte i pustite da zavrije. Smanjite vatru i krčkajte oko 20 minuta, dok se leća i krumpiri do kraja ne skuhaju. Poslužite toplo.

Lentil and Potato Stew (vegan) / Varivo od leće i krumpira (vegansko)