vegetables

Roasted Celeriac with Za’atar and Walnuts (vegan) / Pečeni celer sa Za’atarom i orasima (veganski)

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Hello friends! Long time, no see. I hope you are all doing well and you enjoyed a lovely summer. The weather here is all rain, doom and gloom, so it’s safe again to turn on the ovens. I’m not gonna lie, I already feel a bit nostalgic, but on the other hand look forward to autumn and its colorful abundance.

Celeriac is one of those veggies which seems to be completely neglected, but is a flavor chameleon just like cauliflower or parsnips. Here I’ve decided to combine celeriac with Za’atar since that’s what I’ve been throwing on everything lately, but feel free to experiment with any other spice and flavor combos you love.

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INGREDIENTS:

(Yields 4 servings as a side / 0.47 EUR per serving / 1.87 EUR for all)

1 large head of celeriac (1.33 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

3 tbsp olive oil (0.13 EUR)

1 tbsp Za’atar (0.13 EUR)

¼ cup of chopped walnuts (0.20 EUR)

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METHOD:

Preheat the oven to 220°C. Give the celeriac root a good scrub, peel and discard the skin and dice up its flesh. Toss with salt, black pepper and olive oil, then spread on a parchment lined baking sheet. Roast for about 25 minutes, until celeriac is slightly caramelized and crispy on edges. Toss with Za’atar and chopped walnuts, then immediately serve.

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Pozdrav, dragi prijatelji! Pošto se dugo nismo družili, nadam se da ste svi dobro i da ste uživali u divnom ljetu. Ovdje je vrijeme kiša i Mordor, tako da ponovno možemo upogoniti pećnice. Neću vam lagati, već sam pomalo nostalgična i malo mi fali ljeto, ali s druge strane se veselim i šarenom jesenskom izobilju.

Celer je jedna od onih namirnica koja se meni čini pomalo zanemarenom, a zapravo je totalni kameleon kada su u pitanju arome, baš kao i na primjer cvjetača ili pastrnjak. Ja sam se ovdje odlučila celer iskombinirati sa Za’atarom jer je to mix začina koji u zadnje vrijeme dodajem u sve i svašta, ali vi slobodno eksperimentirajte sa onim okusima koji su vama najmiliji.

SASTOJCI:

(Za 4 porcije kao prilog / 3,50 kn po porciji / 14,00 kn za sve)

1 velika glavica celera (10,00 kn)

1 žličica soli (0,01 kn)

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

3 žlice maslinovog ulja (0,99 kn)

1 žlica Za’atara (1,00 kn)

¼ šalice sjeckanih oraha (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. Celer dobro operite, ogulite i bacite koru, a meso narežite na kockice. Pomiješajte sa solju, paprom i maslinovim uljem, pa raširite po protvanu obloženom papirom za pečenje. Pecite oko 25 minuta da se celer blago karamelizira, a rubovi mu se zahrskaju. Posipajte Za’atarom i sjeckanim orasima te odmah poslužite.

Roasted Celeriac with Za’atar and Walnuts (vegan) / Pečeni celer sa Za’atarom i orasima (veganski)

Easy Baked Ratatouille (vegan) / Lagani zapečeni Ratatouille (veganski)

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The summer veggies are abundant and delicious and I really enjoy preparing seasonal dishes when all flavours are enhanced to the max. This summer staple dish will definitely go into regular rotation, even despite the fact that I need to turn up my oven to prepare it.

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INGREDIENTS:

(Yields 4 servings / 0.88 EUR per serving / 3.51 EUR for all)

¼ cup olive oil, divided (0.33 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.07 EUR)

1 large onion (0.10 EUR)

2 bell peppers (0.40 EUR)

1 eggplant (0.80 EUR)

1 large zucchini (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 can of whole peeled Roma tomatoes (0.60 EUR)

2 cups tomato puree (0.53 EUR)

1 tsp thyme (0.07 EUR)

1 tsp oregano (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and chop up all the veggies. Place a skillet on high heat, then fry up on olive oil the onion, peppers, eggplant, zucchini and garlic until slightly caramelized. Work in small batches and season the veggies with salt and pepper as you go, adding in more oil as needed.

Transfer the fried veggies into a baking tray. Roughly dice or crush the Roma tomatoes and add them to your veggies together with tomato puree, thyme and oregano. Mix everything well to combine, even out, then bake for 1 hour, until bubbly and thickened. Allow the Ratatouille to rest for about 10 minutes before serving. You can basically eat it with whatever you like, being it a nice piece of bread, rice, pasta and a protein of your choice.

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Ljetno je povrće sada prisutno u izobilju i veoma ukusno, a ja baš volim kuhati sezonski jer su onda sve arome i najizraženije. Ovaj će ljetni klasik definitivno ući na moj redovni meni, čak i unatoč činjenici da za njega moram upaliti pećnicu kako bih ga pripremila.

SASTOJCI:

(Za 4 porcije / 6,82 po porciji / 27,26 kn za sve)

¼ šalice maslinovog ulja, podijeljena (2,50 kn)

1 žličica soli, podijeljena (0,01 kn)

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

1 veliki luk (0,75 kn)

2 paprike (3,00 kn)

1 patlidžan (6,00 kn)

1 velika tikvica (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva cijelih pelata (4,50 kn)

2 šalice pasirane rajčice (4,00 kn)

1 žličica timijana – majčine dušice (0,50 kn)

1 žličica origana (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i narežite svo povrće. Tavu stavite na jaku vatru, pa na maslinovom ulju kratko popržite luk, paprike, patlidžan, tikvicu i češnjak, samo da se sve blago karamelizira. Povrće pržite u manjim turama te ga začinite solju i paprom dok ga kuhate, a u tavu po potrebi nadodajte ulje.

Svo preprženo povrće preselite u protvan. Pelate grubo narežite ili zgnječite, pa ih skupa sa pasiranom rajčicom, timijanom i origanom dodajte povrću. Dobro sve promiješajte, poravnajte i pecite oko sat vremena dok ne bude bublasto i gusto. Pustite da se Ratatouille ohladi desetak minuta prije nego li ga poslužite. Možete ga jesti sa čime god vam se svidi, bilo da je to neki fini kruh, riža, tjestenina i neki protein po vašem izboru.

Easy Baked Ratatouille (vegan) / Lagani zapečeni Ratatouille (veganski)

Roasted Veggie and Hummus Wraps (vegan) / Zamotuljci sa pečenim povrćem i humusom (veganski)

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I love tortilla wraps in all various shapes and forms as they are super versatile, can be quite easy to make and most importantly – they are portable, so they are a great meal prep option to have on hand during the work week. This dish is pretty much a fridge / pantry cleanup type of food and you can easily toss in anything you have sticking around, so none of your food goes to waste.

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INGREDIENTS:

(Yields 8 wraps / 0.85 EUR per wrap / 6.78 EUR for all)

For the roasted veggies:

1 eggplant (0.67 EUR)

1 onion (0.10 EUR)

1 red bell pepper (0.40 EUR)

3 carrots (0.30 EUR)

2 cups cherry tomatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03. EUR)

1 tsp dried basil (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

For the hummus:

1 can of cooked chickpeas (1.00 EUR)

Juice of 1 lemon (0.20 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)

2-3 tbps water (–)

To assemble the wraps:

8 tortillas (1.60 EUR)

Handful of mixed salad greens (0.67 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 of the veggies, then toss them with salt, pepper, garlic powder, basil, oregano and olive oil. Spread the veggies on a prepared baking sheet and roast for about 45 minutes, until blistered and slightly charred.

While the veggies are roasting, prepare the hummus. Add chickpeas, lemon juice, olive oil, salt and pepper to a food processor and pulse until smooth. Add in a bit of water, so the hummus is more spreadable, then pulse again to combine.

Once the veggies are done allow them to cool a bit and assemble the wraps. Add a smear of hummus to each wrap, top with roasted veggies and salad greens then roll up. Either serve the wraps immediately, or tightly wrap them up individually in cling foil and keep them refrigerated. If you’re preparing the wraps several days in advance I suggest that you skip the salad greens and pack those separately, as they will get soggy and wilt over time.

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Obožavam tortilja zamotuljke u svim mogućim kombinacijama i okusima pošto su to jela koja su jako prilagodljiva, mogu biti skroz jednostavna za pripremu i što je možda najvažnije, prijenosna su pa su samim time i odlična opcija za pripremiti tijekom radnog tjedna i ponijeti na posao. Ovo jelo u nastavku je manje-više nešto sa čime si možete počistiti špajzu i frižider i iskoristiti hranu koja vam se povlači po doma, tako da se ništa ne baci.

SASTOJCI:

(Za 8 zamotuljaka / 6,33 kn po zamotuljku / 50,65 kn za sve)

Za pečeno povrće:

1 patlidžan (5,00 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 mrkve (2,25 kn)

2 šalice cherry rajčica (10,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica sušenog origana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

Za humus:

1 konzerva slanutka (7,50 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

2-3 žlice vode (–)

Za složiti zamotuljke:

8 tortilja (12,00 kn)

Pregršt miješane salate (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje. Operite, ogulite i narežite svo povrće, pa ga pomiješajte sa solju, paprom, češnjakom u prahu, bosiljkom, origanom i maslinovim uljem. Povrće raširite po pripremljenom protvanu i pecite oko 45 minuta, dok se blago ne karamelizira.

Dok se povrće peče pripremite humus. Slanutak, limunov sok, maslinovo ulje, sol i papar ubacite u multipraktik i pulsirajte dok ne bude glatko. Dodajte malo vode da razrijedite humus kako bi se lakše mazao, pa još pulsirajte da se sve sjedini.

Kada je povrće pečeno pustite ga da se malo ohladi i onda složite zamotuljke. Na svaku tortilju namažite malo humusa, pa na njega stavite malo pečenog povrća i zelene salate, te sve čvrsto zamotajte. Zamotuljke ili poslužite odmah, ili svaki posebno dobro umotajte u prozirnu foliju i spremite u hladnjak. Ako zamotuljke radite za nekoliko dana unaprijed, moja vam je preporuka da salatu spremite posebno jer će se razgnjecati i povenuti ako bude stajala više od jednog dana.

Roasted Veggie and Hummus Wraps (vegan) / Zamotuljci sa pečenim povrćem i humusom (veganski)

Summer Pasta Salad (vegetarian) / Ljetna salata sa tjesteninom (vegetarijanska)

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Nothing beats easy summer meals than salads and pasta. Conveniently, this dish combines both. The recipe below yields huge amount of food and can easily feed a crowd at picnic or barbecue. The salad can hold for a few days in the fridge, but in that case I strongly advise that you store veggies separate from the pasta and the dressing just to prevent them from getting too soggy.

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INGREDIENTS:

(Yields 8 generous servings / 0.73 EUR per serving / 5.80 EUR for all)

For the salad:

1 large purple onion (0.10 EUR)

1 large red bell pepper (0.40 EUR)

4 large cucumbers (1.33 EUR)

500 grams cherry tomatoes (2.00 EUR)

Handful of fresh parskey (0.13 EUR)

8 cups precooked pasta of choice, cooled (0.53 EUR)

For the dressing:

2 cups Greek yogurt (0.93 EUR)

2 tbsp mustard (0.27 EUR)

¼ cup apple cider vinegar (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. I also discarded the cucumber seeds so the final salad is crunchier, but you do you. To prepare the dressing, whisk together all of the ingredients until smooth and well incorporated. Assemble the salad by tossing together all of the veggies with pasta and dressing. Taste and adjust seasoning as needed. Serve chilled.

The salad should keep refrigerated for 1-2 days, but as I already said, for best results better store the veggies separate from the dressing.

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Nema boljih i lakših ljetnih obroka od salata i tjestenine, a ovo jelo upravo objedinjuje to dvoje. Od ovog ćete recepta dobiti ogromnu količinu hrane sa kojom lako možete nahraniti cijelo mnoštvo na nekom pikniku ili roštilju. Salata će bez problema držati koji dan u frižideru, no svakako vam savjetujem da povrće čuvate odvojeno od tjestenine i dresinga, a sve kako vam se ono ne bi razgnjecalo.

SASTOJCI:

(Za 8 izdašnih porcija / 5,53 kn po porciji / 44,26 kn za sve)

Za salatu:

1 veliki ljubičasti luk (0,75 kn)

1 velika crvena paprika (3,00 kn)

4 velika krastavca (10,00 kn)

500 g cherry rajčica (15,00 kn)

Pregršt svježeg peršina (1,00 kn)

8 šalica kuhane i ohlađene tjestenine po izboru (4,00 kn)

Za dresing:

2 šalice grčkog jogurta (7,00 kn)

2 žlice senfa (2,00 kn)

¼ šalice jabučnog octa (1,00 kn)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ja sam odlučila izrezati i baciti sjemenke krastavaca da salata bude još hrskavija, ali vi napravite po svojem ukusu. Priredite dresing miješajući sve sastojke dok ne budu jednolični i glatki. Napravite salatu tako da pomiješate svo povrće, tjesteninu i dressing. Kušajte i prilagodite začine. Poslužite ohlađeno.

Salata će vam u hladnjaku držati barem 1-2 dana, ali kako sam već rekla, za najbolje rezultate odvojeno čuvajte povrće i dresing.

Summer Pasta Salad (vegetarian) / Ljetna salata sa tjesteninom (vegetarijanska)

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

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There’s also a tiny bit of frozen cauliflower in there. But the post title would have been too big to chew on. See, I had a tiny bit of frozen cauliflower left in the freezer, so into the soup it all went. I don’t really think it did much for the flavor, but since the cauli is also a part of the soup I’ll list it with the rest of the ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.81 EUR for all)

2tbsp sunflower seed oil (0.03 EUR)

1large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp curry powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

½ of large kale head (0.40 EUR)

2 cups frozen peas (0.40 EUR)

1 cup frozen cauliflower (0.27 EUR)

6 cups water (–)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in oil, onion and garlic. Saute for a few minutes, until softened and slightly translucent. Add in salt, black pepper, red pepper flakes, garlic powder, curry, basil and bay leaf. Give a good stir and cook for just a minute, so the spices become fragrant. Dump in parsley, kale, peas, cauliflower and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 15-20 minutes, until everything is cooked through and softened.

Remove the soup from heat and pulse with an immersion blender until smooth and creamy. Serve warm. This soup freezes and reheats very well, so you can make a big batch and keep on hand for emergencies.

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U ovoj juhici ima također i mrvica cvjetače. No onda bi naslov bio malo prevelik za prožvakati. Ali pošto sam imala malo smrznute cvjetače u frizeru, naravno da sam i nju strpala u juhu. Mislim da ona nije značajno utjecala na sam okus, no pošto je dio juhe, ipak je navedena u receptu sa svim ostalim sastojcima.

SASTOJCI:

(Za 6 porcija / 2,22 kn po porciji / 13,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvatsušenog čilija u listićima (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličicacurry praha (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

½ velike glavice kelja (3,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 šalica smrznute cvjetače (2,00 kn)

6 šalica vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk i češnjak. Dinstajte nekoliko minuta da sve omekša i postane staklasto. Ubacite sol, papar, čili, češnjak u prahu, curry, bosiljak i lovor. Dobro promiješajte i pustite minutu samo da začini zamiriše. Sada dodajte i peršin, kelj, grašak, cvjetaču i vodu. Pustite da zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 15-20 minuta, dok se svo povrće ne skuha do kraja i ne omekša.

Maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo. Ova se juha super smrzava i podgrijava, pa možete bez problema napraviti veću količinu i imati pri ruci za krizne trenutke.

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

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

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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)

Green Delight Soup (vegan) / Zelena juhica sreće (veganska)

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Since spring is now officially here, I have a super healthy and vibrant green soup for you. If you’re looking for ways to pack more nutrients into your diet, definitely check this recipe out. I used radish leaves in here because I had those on hand after buying a big bunch of radishes (yes, the leaves are edible and really healthy, too). However, feel free to sub the radish leaves for any other leafy greens of your choice like spinach, kale, chard or anything else you might fancy.

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INGREDIENTS:

(Yields 6 generous servings / 0.59 EUR per serving / 3.55 EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 head of broccoli (0.80 EUR)

500 grams of Brussels sprouts (1.00 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

8 cups water (–)

2 cups frozen peas (0.40 EUR)

Large bunch of radish leaves (0.40 EUR)

Juice of 1 lemon (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies, including the broccoli stem. Saute the onion on olive oil in a large pot for a few minutes until translucent before adding in garlic, broccoli stems and Brussels sprouts. Cook to slightly caramelize and then add in garlic powder, dried coriander, red pepper flakes, salt, black pepper and water. Bring to a rolling boil, then reduce heat and simmer with a lid cracked open for about 10 minutes.

After ten minutes add the broccoli florets and frozen peas to the soup. Cook for another 10 minutes, then add in the radish leaves. Leave those to cook for just a couple of minutes to wilt down before taking the soup off the heat. Squeeze in the lemon juice and pulse the soup with an immersion blender until smooth and creamy. If you like, you can also reserve a bit of the chunky stuff on the side for garnish. Taste, adjust seasoning and serve immediately, or reserve for later, as this soup reheats wonderfully.

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Pošto nam je proljeće i službeno započelo, evo vam jedna jako zdrava zelena juhica. Ako želite svoju prehranu obogatiti sa dodatnim vitaminima definitivno isprobajte ovaj recept. Ja sam u juhu stavila i lišće od rotkvice jer sam imala ogromnu količinu nakon što sam kupila veliki pušlek (lišće ne samo da je jestivo, već je i jako zdravo). Međutim, vi slobodno lišće rotkvice zamijenite nekom drugom zelenjavom po vašem izboru, kao što su špinat, kelj, blitva ili što već preferirate.

SASTOJCI:

(Za 6 izdašnih porcija / 4,42 kn po porciji / 26,50 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 glavica brokule (6,00 kn)

500 grama prokulica (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

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

1 žličica soli (0.01 kn)

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

8 šalica vode (–)

2 šalice smrznutog graška (3,00 kn)

Veliki pregršt svježeg lišća rotkvice (3,00 kn)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće, uključujući i stabljiku od brokule. U velikom loncu luk prodinstajte na maslinovom ulju dok ne postane staklast. Dodajte češnjak, stabljiku brokule i prokulice, pa kuhajte da se povrće lagano karamelizira, te onda ubacite češnjak u prahu, korijander, čili, sol, papar i vodu. Pustite da zavrije, smanjite vatru te onda krčkajte sa odškrinutim poklopcem 10 minuta.

Nakon 10 minuta dodajte cvjetiće brokule i grašak, pa kuhajte još 10 minuta. Na kraju dodajte lišće rotkvice i kuhajte sve još samo koju minutu da lišće povene. Maknite juhu s vatre, iscijedite u nju limun i pulsirajte štapnim mikserom dok ne bude kremasta. Ako želite, nešto krupnih komadića možete prethodno sačuvati sa strane za ukrašavanje. Kušajte, prilagodite začine i poslužite. Također, ova se juhica i super podgrijava pa ju možete pripremiti i unaprijed.

Green Delight Soup (vegan) / Zelena juhica sreće (veganska)

Spicy Broccoli Soup (vegan) / Pikantna juha od brokule (veganska)

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

You know how when you buy a head of broccoli you always throw away a huge stem? You don’t throw it away? Then congrats, you’ve been using the broccoli correctly for the whole time! However, up until recently, I had no idea that you can actually eat the broccoli stem and that it, in fact, has an even better nutritious blueprint than the florets. This soup utilizes whole broccoli and thus produces a ton of food and very little waste. That is, of course, a huge win in my book.

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INGREDIENTS:

(Yields 6 generous servings / 0.61 EUR per serving / 3.65 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 heads of broccoli (1.60 EUR)

6 carrots (0.60 EUR)

6 medium sized potatoes (0.40 EUR)

1 tsp salt (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Peel the outer layer of broccoli stems and dice those up as well. I wanted to keep some chunks in my soup, so I cooked broccoli florets and half of the carrots in a separate pot of salted water to al dente. You can do that too, or just keep everything in the same pot to make things easier and then when the soup is done, blend it all together.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic and stir for just a minute before adding in broccoli stems, carrots, potatoes, salt, Gochujang, tomato paste, paprika, garlic powder and black pepper. Cover everything with a veggie broth and bring to a rolling boil.

Once the soup reaches a rolling boil, reduce heat and simmer for about 30 minutes with a lid cracked open until everything is cooked through. Remove from heat and pulse with an immersion blender until creamy. If you cooked part of the veggies separately, stir in those, then taste and adjust seasoning. Serve immediately.

This soup is really filling and reheats great, so it’s an awesome meal prep option for a busy work week.

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Znate kako kada kupite cijelu brokulu uvijek bacite u smeće ogromnu stabljiku? Vi ne bacate stabljiku? Onda vam čestitam, jer cijelo vrijeme koristite brokulu na pravilan način! Međutim, sve do nedavno, ja nisam uopće znala da je stabljika brokule jestiva. A stabljika ne samo da je jestiva, već ima još i veću nutritivnu vrijednost od cvjetića brokule. Za ovu juhu iskoristit ćete cijelu brokulu, pa ne samo da ćete imati jako puno juhe, već vam ostati i jako malo otpada od povrća.

SASTOJCI:

(Za 6 izdašnih porcija / 4,54 kn po porciji / 27,21 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 glavice brokule (12,00 kn)

6 mrkvi (4,50 kn)

6 srednje velikih krumpira (3,00 kn)

1 žličica soli (0.01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ogulite i bacite vanjski sloj sa stablike od brokule, pa nasjeckajte i stabljiku. Ja sam dio povrća u juhi ostavila cijeli, pa sam cvjetiće brokule i dio mrkve skuhala al dente u posebnom loncu u slanoj vodi. Ako želite, i vi napravite tako, ili ako želite pojednostaviti stvari, sve skuhajte u istom loncu i propasirajte cijelu juhu.

Ulje stavite u veliki lonac, pa prodinstajte luk par minuta dok ne postane staklast. Dodajte svježi češnjak, pa promiješajte i kuhajte minutu, samo da zamiriši, prije nego u lonac ubacite stabljike brokule, mrkvu, krumpir, sol, Gochujang, koncentrat rajčice, papriku, češnjak u prahu i papar. Sve zalijte povrtnim temeljcem i pustite da zavrije.

Kada juha zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta, dok povrće ne bude kuhano. Maknite juhu sa vatre i propasirajte štapnim mikserom da bude kremasto. Ako ste dio povrća skuhali posebno, sada to povrće ocijedite i umiješajte u juhu. Kušajte i prilagodite začine, pa odmah poslužite.

Ova je juha jako zasitna i super se podgrijava, tako da je odlična opcija za prirpemiti unaprijed za užurbani radni tjedan.

Spicy Broccoli Soup (vegan) / Pikantna juha od brokule (veganska)

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

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

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

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

I don’t know about you, but I am ready to get some veggies into my system. The holidays were generally a carb laden rollercoaster, so I think that enough is enough. Therefore, this soup happened. It has an abundance of greens, is light and yet sufficiently filling, but also tastes amazing.

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INGREDIENTS:

(Yields 6 generous servings / 1.41 EUR per serving / 8.44 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large leek (0.53 EUR)

4 carrots (0.40 EUR)

8 large Portobello mushrooms (1.07 EUR)

3 garlic cloves (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

½ of medium sized cauliflower head (0.66 EUR)

2 cups frozen peas (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp miso paste (0.53 EUR)

250 grams rice vermicelli (2.76 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and chop up all of the veggies, mushrooms and tofu. Place a large pot with oil on high heat and sauté the white part of leek for a few minutes until slightly translucent. Add in carrots, mushrooms and garlic, then cook those down for about five minutes. Now throw in the remaining green part of leek, kale, cauliflower, peas, tofu, salt, black pepper and red pepper flakes. Cover everything with veggie broth and bring to a boil. Reduce heat and simmer with a lid cracked open for about 15 minutes, until veggies are softened and cooked through. Remove from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose its health benefits from good bacteria.

While your soup is cooking, cook the rice vermicelli in a separate pot according to cooking instructions to al dente. Once everything is ready, place some rice noodles in a bowl and cover with miso soup. Sprinkle with fresh parsley and serve warm.

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Ne znam za vas, ali ja sam spremna da u sebe ubacim brdo zelenjave. Blagdani su uglavnom bili maraton u prežderavanju ugljikohidratima, pa mislim da tome treba stati na kraj. I tako se desila ova juha koja je nakrcana povrćem, lagana, no ujedno i prilično zasitna i super fina.

SASTOJCI:

(Za 6 izdašnih porcija / 10,60 kn po porciji / 63,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki poriluk (4,00 kn)

4 mrkve (3,00 kn)

8 većih šampinjona (8,00 kn)

3 češnja češnjaka (0,75 kn)

½ srednje glavica kelja (2,50 kn)

½ srednje glavica cvjetače (5,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 dimljeni tofu (7,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

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

6 šalica povrtnog temeljca (3,00 kn)

2 žlice miso paste (4,00 kn)

250 g tankih rižinih rezanaca (20,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte bijeli dio poriluka, sve dok ne postane staklast. Ubacite mrkve, gljive i češnjak, pa kuhajte jedno pet minuta. Sada dodajte preostali zeleni dio poriluka, kelj, cvjetaču, grašak, tofu, sol, papar i čili. Sve zalijte temeljcem i pustite da zavrije. Smanjite vatru, pa krčkajte sa odškrinutim poklopcem 15-tak minuta, dok povrće ne omekša i ne bude kuhano. Maknite s vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija.

Dok vam se juha kuha, skuhajte rižine rezance al dente u posebnom loncu prema uputama na pakiranju. Kada je sve spremno, rižine rezance stavite u zdjelicu pa obilno zalijte miso juhom. Posipajte svježim peršinom i poslužite toplo.

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)