vegan

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Crunch Crunch Away, , , , , , , 3 Comments

I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

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

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

No-Knead Olive and Garlic Bread / Kruh sa maslinama i češnjakom koji se ne mijesi

Crunch Crunch Away, , , , 4 Comments

This bread is like a ciabatta – focaccia lovechild. It’s super fragrant and moist and you can whip it up in just a few minutes. If you’ve been around this blog you already know my appreciation for no-knead baking methods, so it’s no surprise I’ve wanted to make Mediterranean style bread in such way.

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INGREDIENTS:

(For 1 smallish loaf / 0.93 EUR)

For the dough:

1/3 cup pitted olives (0.40 EUR)

2-3 garlic cloves (0.10 EUR)

2 cups all-purpose flour (0.13 EUR)

½ teaspoon active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

3 tbsp olive oil (0.13 EUR)

1 cup warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Roughly chop up olives and mince garlic. In a bowl, whisk together flour, yeast, sugar, salt and oregano. Add in olives and garlic, pour in olive oil and water, and give everything a good stir. Cover the bowl with a cling foil and allow to rest in a warm room for about 3 hours to ferment.

After 3 hours, preheat the oven to 220°C with a baking tray inserted inside. Line another baking tray with parchment paper and set aside. Dump the fermented dough on a well-floured work surface and turn the dough over with dough scraper just a few times. Shape it in a rough circle or square and transfer to parchment lined baking tray. This dough is gonna be quite moist, so don’t worry yourself with too much fussing. Cover the dough with a clean kitchen towel and allow it to rest for another 30 minutes.

After 30 minutes, carefully transfer the dough together with parchment paper on a preheated baking tray. Bake for about 25 minutes, until deep golden brown. Transfer baked bread on a rack to come to room temperature before slicing.

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Da ciabatta i focaccia imaju ljubavnu vezu, ovaj kruh bi bio njihov potomak. Jako je aromatičan i sočan, a najbolje je što ga možete smutiti u samo par minuta. Ako ste već navraćali na ovaj blog, opće poznata vam je stvar da sam luda za kruhovima koji se ne mijese. Zato nije uopće čudno što sam takvu metodu htjela isprobati i na nekom mediteranskom receptu.

SASTOJCI:

(Za 1 omanju štrucu / 6,87 kn)

Za tijesto:

1/3 šalice maslina bez koštica (3,00 kn)

2-3 češnja češnjaka (0,75 kn)

2 šalice glatkog brašna (1,00 kn)

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,02 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog origana (0,50 kn)

3 žlice maslinovog ulja (0,99 kn)

1 šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Grubo narežite masline te sitno nasjeckajte češnjak. U zdjeli pomiješajte brašno, kvasac, šećer, sol i origano. Ubacite unutra masline i češnjak, zalijte maslinovim uljem i vodom, pa sve dobro izmiješajte. Pokrijte zdjelu prijanjajućom folijom i ostavite da tijesto fermentira u toploj prostoriji oko 3 sata.

Nakon 3 sata zagrijte pećnicu na 220°C skupa sa jednim protvanom. Drugi protvan obložite papirom za pečenje i stavite na stranu. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, pa ga strugalicom za tijesto samo presavinite nekoliko puta. Oblikujte tijesto približno u krug ili kvadrat i nježno stavite na protvan obložen papirom za pečenje. Ovo tijesto će biti poprilično mekano, pa se nemojte puno gnjaviti da postignete željeni oblik. Prekrijte tijesto čistom krpom i ostavite da odmara još 30 minuta.

Nakon 30 minuta pažljivo preselite tijesto skupa sa papirom za pečenje na vrući protvan koji ste ostavili da se grije u pećnici. Pecite oko 25 minuta, dok kruh ne dobije lijepu zlatno-smeđu boju. Preselite kruh na rešetku i pustite da se ohladi na sobnu temperaturu prije nego ga krenete rezati.

No-Knead Olive and Garlic Bread / Kruh sa maslinama i češnjakom koji se ne mijesi

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

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

This stew is da bomb! It is super easy to make, cheap, very filling and dang tasty. I had this after a one hour run on the weekend and have instantly been brought back to life.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.20 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

½ cup raw and hulled peanuts (1.00 EUR)

2 cups of precooked lentils (0.53 EUR)

3 tbsp peanut butter (0.60 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For serving:

4 cups cooked rice (0.27 EUR)

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METHOD:

Wash, peel and finely chop up onion and carrots. Add oil to the pot on high heat and saute onion for a few minutes, until softened and slightly translucent. Dump in carrots and red pepper flakes, then stir and cook for a few minutes so the aromas can develop. Add in the peanuts and allow them to slightly brown. Now stir in lentils, peanut butter, water, salt and pepper and let it all simmer for about ten minutes, while stirring occasionally. Taste and adjust seasoning and serve over cooked rice. This reheats great, so you know what to do with the leftovers.

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Ovo varivo je bomba! Jako je jednostavno za napraviti, jeftino, zasitno i prefino. Ovo sam proždrla nakon jednosatnog vikend trčanja i odmah me vratilo u život.

SASTOJCI:

(Za 4 porcije / 5,18 kn po porciji / 20,71 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (1,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ šalice sirovog oljuštenog kikirikija (7,50 kn)

2 šalice kuhane leće (4,00 kn)

3 šlice kikiriki maslaca (4,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

Za posluživanje:

4 šalice kuhane riže (2,00 kn)

PRIPREMA:

Operite, ogulite i fino narežite luk i mrkve. Stavite ulje u lonac na jaku vatru pa prodinstajte luk par minuta, dok ne omekša i ne postane staklast. Ubacite mrkvu i čili, promiješajte i kuhajte par minuta da se okusi razviju. Dodajte kikiriki i kratko kuhajte dok lagano ne potamni. Sada umiješajte leću, kikiriki maslac, vodu, sol i papar i pustite da se krčka desetak minuta, uz povremeno miješanje. Kušajte i prilagodite začine te poslužite preko kuhane riže. Ovo se super podgrijava, tako da znate što vam je činiti sa ostacima.

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Crunch Crunch Away, , , , , , , , , , , Leave a comment

I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

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

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Crunch Crunch Away, , , , , , 4 Comments

Oatmeal is my most common and most beloved breakfast choice, so I’m constantly looking for ways to make things interesting and diverse. The recipe below yields a big batch and reheats great, which is just what I like as it means I have breakfast situation sorted out for the whole week.

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INGREDIENTS:

(Yields 6 servings / 0.29 EUR per serving / 1.74 EUR for all)

1 banana (0.27 EUR)

¼ cup sunflower seed oil (0.05 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sugar, divided (0.04 EUR)

1 tbsp ground cinnamon (0.13 EUR)

1 tsp ground ginger (0.07 EUR)

Pinch of salt (0.01 EUR)

1 ½ cup warm water (–)

2 cups instant oats (0.27 EUR)

½ cup raisins (0.40 EUR)

2 apples, peeled and cubed (0.40 EUR)

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METHOD:

Preheat oven to 180°C. Mash up the banana, then whisk together with oil, ground flax seed, 2 tablespoons of sugar, cinnamon, ginger, salt and water. Add in the oats and stir until combined, adding a splash more of water if necessary. Fold in raisins and apples, then transfer the batter in a baking pan. Sprinkle with remaining tablespoon of sugar and bake for 45 minutes, until crispy and slightly browned. Serve warm, on its own or with a splash of milk.

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Zobena je kaša za mene najčešći i najdraži izbor doručka, pa stalno tražim načine kako da stvari budu zanimljive i raznovrsne. Ovaj recept daje veću količinu koja se super podgrijava, a to je baš ono što meni odgovara jer znači da imam riješene doručke za cijeli tjedan.

SASTOJCI:

(Za 6 porcija / 2,16 kn po porciji / 12,96 kn za sve)

1 banana (2,00 kn)

¼ šalice suncokretovog ulja (0,40 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice šećera, podijeljene (0,30 kn)

1 žlica mljevenog cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

Prstohvat soli (0,01 kn)

1 ½ šalica tople vode (–)

2 šalice sitnih zobenih pahuljica (2,00 kn)

½ šalice grožđica (3,00 kn)

2 jabuke, oguljene i narezane na kockice (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Izgnječite bananu i razmutite sa uljem, lanom, 2 žlice šećera, cimetom, đumbirom, soli i vodom. U to umiješajte zobene pahuljice, a po potrebi dodajte još mrvicu vode. Na kraju umiješajte grožđice i narezane jabuke, pa raširite smjesu po posudi za pečenje. Posipajte sa preostalom žlicom šećera i pecite 45 minuta, dok se sve ne zahrska i malo posmeđi. Poslužite toplo, samo za sebe, ili sa mrvicom mlijeka.

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

Crunch Crunch Away, , , , , , , 4 Comments

I’ve been in a mood for a hearty bean stew for a while and decided to add in some lentils for a good dose of creaminess. This recipe yields a huge bulk, which is more than fine by me, because it means I have lunch sorted out for a while. While it does take some time for dried beans to cook, the actual work involved here is minimal, so it’s definitely worth to put in the extra effort to be more cost-effective.

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INGREDIENTS:

(Yields 8 servings / 0.66 EUR per serving / 5.30 EUR for all)

2 cups dried beans (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.40 EUR)

4 large carrots (0.40 EUR)

1 can peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

Pinch red pepper flakes (0.03 EUR)

6 cups water (–)

Bunch of fresh parsley (0.27 EUR)

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METHOD:

Pick through, wash and soak the beans in cold water the night before. The following day drain the beans, cover with fresh water and simmer until the beans are cooked through. Rinse once more, drain and set aside.

Wash, peel and chop up all the veggies. Rinse and drain lentils and set aside. Saute onion on oil in a large pot for a few minutes, on high heat, until softened and slightly translucent. Add in minced garlic, finely chopped chili peppers and diced carrots and cook briefly to get the flavours going. Dump in canned tomatoes and crush them with your spatula. Now add in the cooked beans, lentils, bay leaf, paprika, salt, pepper and red pepper flakes, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes, until thickened and the lentils are cooked through. Remove from heat, stir in chopped parsley and taste to adjust seasoning. This freezes and reheats great, so you have lunch situations sorted out for a while.

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Već mi se neko vrijeme jede neko fino varivo od graha, a u ovo sam odlučila ubaciti i leću za ekstra kremastu teksturu. Ovaj recept daje ogromnu količinu, ali meni to sasvim odgovara jer onda imam riješen ručak za neko vrijeme. Usprkos tome što suhom grahu treba vremena da se skuha, stvaran posao je u tom dijelu minimalan. Tako da mislim da se definitivno isplati uložiti malo više truda i tako proći jeftinije.

SASTOJCI:

(Za 8 porcija / 4,96 kn po porciji / 39,64 kn za sve)

2 šalice suhog graha (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (3,00 kn)

4 velike mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,12 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

6 šalica vode (–)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Većer prije proberite i operite grah, te ga ostavite namočenog u hladnoj vodi. Sljedećeg dana ocijedite grah, pokrijte svježom vodom i stavite kuhati. Skuhani grah isperite, ocijedite i stavite na stranu.

Operite, ogulite i nasjeckajte svo povrće. Isperite leću i sstavite na stranu. U velikom loncu na jakoj vatri prodinstajte luk na ulju par minuta, dok ne bude staklast i mekan. Ubacite sjeckani češnjak, čili i mrkve, pa kratko prokuhajte da se aktiviraju arome. Dodajte pelate pa ih izgnječite špatulom. Sada u lonac ubacite kuhani grah, leću, lovorov list, slatku papriku, sol, papar, čili pahuljice i zalijte sve vodom. Pustite neka zavrije, a onda smanjite vatru i krčkajte oko 30 minuta, dok se varivo ne zgusne, a leća se ne skuha. Maknite s vatre, umiješajte sjeckani peršin, te kušajte i prilagodite začine. Ovo se super smrzava i podgrijava, tako da imate osiguran ručak za još neko vrijeme.

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

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If been meaning to try making a no-knead corn bread ever since I jumped on the whole no-knead wagon. I am very happy to report that this method works great and that bread is delicious. Of course, I had to dump in a handful of sunflower seeds too, but feel free to skip those if seeds aren’t your thing.

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INGREDIENTS:

(Yields 1 medium-sized loaf / 0.56 EUR)

For the dough:

1 ½ cup all-purpose flour (0.10 EUR)

1 ½ cup corn flour (0.17 EUR)

5 tbsp sunflower seeds (0.23 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cup lukewarm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, sunflower seeds, yeast, salt and sugar. Pour water over the mixture, then stir with a spoon until everything is combined. Cover the bowl with a cling-foil and refrigerate overnight. The dough will become slightly bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size to the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Već neko vrijeme planiram napraviti i kukuruzni kruh koji se ne mijesi, a sa zadovoljstvom vam mogu reći da je eksperiment i više nego uspjeo, a hruh je jako fini. Naravno, morala sam ubaciti i pregršt suncokretovih sjemenki, ali vi ih slobodno izbacite ako vam tako više odgovara.

SASTOJCI:

(Za 1 srednju štrucu / 4,16 kn)

Za tijesto:

1 ½ šalica glatkog brašna (0,75 kn)

1 ½ šalica kukuruznog brašna (1,25 kn)

5 žlica suncokretovih sjemenki (1,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalica mlake vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, suncokretove sjemenke, kvasac, sol i šećer. Prelijte preko svega mlaku vodu i dobro promiješajte da se sjedini. Pokrijte zdjelu prozirnom folijom i stavite u hladnjak preko noći. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

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Whoever tells you that potatoes and dough can’t mix doesn’t know what the hell they are talking about it. It’s carbs on carbs! Of course they mix, and they mix quite well. Naturally, if you are on a low carb diet, avoid this like the plague. But everyone else should definitely indulge in this super simple, yet very tasty dish, at least occasionally.

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INGREDIENTS:

(Yields 10 rolls / 0.24 EUR per roll / 2.41 EUR for all)

4-5 medium sized potatoes (0.67 EUR)

2 large onions (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

¼ cup sunflower seed oil, divided (0.10 EUR)

10 sheets of phyllo pastry (1.33 EUR)

4 tbsp water (–)

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METHOD:

Preheat the oven to 175°C. Grease a large baking tray, or two smaller ones, with a bit of oil and set aside. I prefer dividing these rolls between two trays, so I can bake one right away and freeze the other one for later.

Peel and finely dice potatoes and onions, then toss with salt, pepper, paprika and a tablespoon of oil. Add about three tablespoons of filling to each phyllo sheet, sprinkle the sheet with about a teaspoon of oil and roll up. Repeat until all the filling and phyllo sheets are used up, but reserve a teaspoon of oil for later. Arrange the rolled phyllo in prepared baking tray. At this point you can freeze the rolls for later, but otherwise bake them for 45 minutes, until crispy and golden.

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After 45 minutes remove the rolls from the oven and taste a tiny bit to check the seasoning. Stir the remaining tablespoon of oil with water and if necessary add in any salt and pepper. Sprinkle the rolls with this mixture, cover the tray with aluminum foil and return to the oven for additional 15 minutes. Serve the rolls warm with some yogurt or a big crunchy salad. These also reheat great.

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Tko god vas proba uvjeriti da krumpiri i tijesto ne idu skupa nema pojma o čemu priča. To su ugljikohidrati sa ugljikohidratima i naravno da idu skupa. Razumljivo, ako ste na dijeti zaobiđite ovo u širokom luku. Ali svi ostali definitivno se trebaju s vremena na vrijeme počastiti sa ovim jako jednostavnim, a finim jelom.

SASTOJCI:

(Za 10 bureka / 1,80 kn po bureku / 18,01 kn za sve)

4-5 srednjih krumpira (5,00 kn)

2 velika luka (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

¼ šalice suncokretovog ulja, podijeljena (0,75 kn)

10 listova kora za savijače (10,00 kn)

4 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite jedan veliki ili dva manja protvana sa malo ulja i stavite na stranu. Ja radije podijelim bureke u dva protvana i jedan pečem odmah a drugi onda smrznem za kasnije.

Ogulite i narežite na kockice krumpir i luk, pa pomiješajte sa solju, paprom, paprikom i žlicom ulja. Na svaku koru dodajte oko 3 žlice nadjeva i poškropite ju sa još žličicom ulja, pa ju zarolajte. Ponavljajte dok ne potrošite sav nadjev i kore, a žličicu ulja sačuvajte za kasnije. Zamotane burekiće poslažite u pripremljeni protvan. Ako hoćete, sada možete dio smrznuti za kasnije, a ostatak pecite 45 minuta, dok tijesto ne dobije lijepu zlatno-smeđu boju.

Nakon 45 minuta izvadite pitu iz pećnice i probajte komadić da provjerite začine. Preostalu žličicu ulja pomiješajte sa vodom i po potrebi dodajte još soli ili papra. Poškropite bureke sa ovom mješavinom, pokrijte protvan aluminijskom folijom, pa vratite u pećnicu na još 15 minuta. Pitu poslužite toplu sa jogurtom ili velikom hrskavom salatom, a super se i podgrijava.

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

Sweet Coconut Cream Rice (vegan, low histamine) / Slatka riža na kokosovom vrhnju (veganska, niskohistaminska)

Crunch Crunch Away, , , , 2 Comments

Alright, confession time. I planned on making a rice pudding. But somehow, this batch of rice was so stubborn that the grains just refused to break apart. I simmered and simmered, but lo and behold, the grains still looked whole and intact. In the end the greed and impatience simply got the best of me and I decided to dig in. The smell of cloves and vanilla didn’t help my willpower to wait a bit longer. And the rice was so, so tasty. So there you have it, a rice pudding that wasn’t meant to be, but turned out amazing nevertheless.

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INGREDIENTS:

(Yields 4 servings / 1.07 EUR per serving / 4.26 EUR for all)

For the rice:

2 cups precooked rice (0.20 EUR)

1 can coconut cream (2.13 EUR)

1 cup water (–)

2 tbsp honey (0.27 EUR)

½ tsp ground cloves (0.03 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Additional for serving:

1 cup frozen blueberries (1.33 EUR)

4 tbsp crushed toasted hazelnuts (0.27 EUR)

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METHOD:

Place rice, coconut cream, water, honey, cloves and vanilla in a pot and simmer on medium heat for 40 minutes, until thickened and rice becomes really soft. Stir frequently, so the rice doesn’t burn. Add in a splash more of water if necessary. Serve warm over frozen blueberries, sprinkled with crushed toasted hazelnuts.

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Ok, vrijeme je za priznanje. Planirala sam napraviti puding od riže. Ali ova riža koju sam imala je bila abnormalno tvrdoglava i zrnca se jednostavno nisu htjela raspasti. Krčkalo se i krčkalo, ali zrna riže su na kraju i dalje bila cijela i netaknuta. Na kraju su pohlepa i nestrpljivost prevladali i odlučila sam navaliti na hranu. Miris klinčića i vanilije definitivno nije pomogao mojem krhkom strpljenju. A i riža je bila stvarno jako, jako fina. Tako da, eto vam recept za neuspjeli puding od riže, koji je svejedno ispao super.

SASTOJCI:

(Za 4 porcije / 7,99 kn po porciji / 31,95 kn za sve)

Za rižu:

2 šalice kuhane riže (1,50)

1 konzerva kokosovog vrhnja (16,00 kn)

1 šalica vode (–)

2 žlice meda (2,00 kn)

½ žličice mljevenih klinčića (0,25 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dodatno za posluživanje:

1 šalica smrznutih borovnica (10,00 kn)

4 žlice drobljenih tostiranih lješnjaka (2,00 kn)

PRIPREMA:

Stavite rižu, kokosovo vrhnje, vodu, med, klinčiće i vanilija u lonac i krčkajte na umjerenoj vatri 40 minuta, dok se sve ne zgusne i riža ne bude jako mekana. Učestalo miješajte kako riža ne bi zagorila, a po potrebi dodajte malo vode. Poslužite toplo preko smrznutih borovnica, posipano sa drobljenim tostiranim lješnjacima.

Sweet Coconut Cream Rice (vegan, low histamine) / Slatka riža na kokosovom vrhnju (veganska, niskohistaminska)

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka

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While browsing the store the other day I saw that Napa cabbage is on sale. I still had no idea what to cook, but soon a stir-fry recipe started crystallizing in my mind. As any other stir-fry, this one is also very adaptable to your likes and what you have on hand. You can also make it vegan or vegetarian, but be sure to then skip the Worcestershire sauce and eggs.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the sauce:

2 tbsp soy sauce (0.13 EUR)

1 tbsp Worcestershire sauce (0.13 EUR)

2 tbsp white wine (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

2 tbsp warm water (–)

1 tbsp corn starch (0.03 EUR)

Good pinch red pepper flakes (0.03 EUR)

For stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

8-10 large Portobello mushrooms (1.00 EUR)

½ head of Napa cabbage (0.40 EUR)

2 carrots (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

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METHOD:

Start off by making the sauce. In a small bowl, whisk together soy sauce, Worcestershire sauce, wine, sesame oil, water, corn starch and red pepper flakes. Set aside. Wash, peel and finely slice mushrooms and all the vegetables so you have everything ready, as the cooking will go quickly. Whisk the eggs in a separate small bowl.

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Place wok on high heat for a few minutes, so it gets thoroughly warmed. First, stir-fry mushrooms on a tablespoon of oil. Add another tablespoon of oil, then gradually add in one at a time sliced cabbage, carrots, garlic and onion, allowing a minute or two of cooking time in between, before adding a new vegetable. Push all the vegetables to one side of the wok, add remaining two tablespoons of oil to the empty part of wok bottom and pour in whisked eggs over the oil. Allow the eggs to briefly cook through, folding them over and breaking them up in smaller chunks with your spatula. Finally, pour the sauce over everything, briefly cook just so the sauce thickens, stir everything well and serve immediately over cooked rice.

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Neki sam dan u dućanu naletila na kineski kupus na sniženju. Još uvijek nisam imala ideju o tome što bi skuhala, ali mi se brzo iskristalizirao recept za klopu iz woka. Kao i sa bilo kojim drugim wokom, ovdje lako možete prilagoditi sastojke u ono što najviše volite i što imate pri ruci. Također, lako možete napraviti i vegansku ili vegetarijansku verziju ako izbacite jaja i Worcestershire umak.

SASTOJCI:

(Za 4 porcije / 5,23 kn po porciji / 20,90 kn za sve)

Za umak:

2 žlice soja sosa (1,00 kn)

1 žlica Worcestershire umaka (1,00 kn)

2 žlice bijelog vina (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

Dobar prstohvat sušenog chilija u pahuljicama (0,25 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

8-10 velikih šampinjona (7,50 kn)

½ glavice kineskog kupusa (3,00 kn)

2 mrkve (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

PRIPREMA:

Za početak napravite umak tako da u zdjelici pomiješate soja sos, Worcestershire umak, vino, sezamovo ulje, vodu, kukuruzni škrob i chili. Stavite na stranu. Operite, ogulite i tanko narežite gljive i svo povrće tako da vam sve bude pripremljeno jer će samo kuhanje ići jako brzo. Razmutite jaja u posebnoj zdjelici.

Stavite wok na jaku vatru na par minuta tako da se dobro ugrije. U vrući wok dodajte žlicu ulja i kratko popecite gljive. Dodajte još žlicu ulja, pa jedno po jedno ovim redoslijedom dodajte narezano zelje, mrkvu, češnjak i luk, s time da svako povrće pržite uz miješanje minutu-dvije prije nego dodate sljedeće. Gurnite svo povrće na jednu stranu woka, pa onda u prazni dio woka dodajte preostale dvije žlice ulja. Ulijte razmućena jaja na ulje da se isprže, s time da ih špatulom nježno preklapajte i na kraju natrgajte na manje komadiće. Na kraju, preko svega prelijte umak koji ste pripremili. Pustite da kratko prokuha, samo da se umak zgusne, dobro promiješajte i poslužite odmah sa kuhanom rižom.

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka