vegetables

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

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This dish is super simple to make, but an absolute bomb. It’s also a great way to use up any leftovers, especially if you have some precooked buckwheat lying around. You could basically do this with any other grain as well. The casserole itself is very filling and satisfying and can also be prepared in advance to reheat when necessary.

I’ve tried baking the casserole both in muffin tins and in a small ramekin and I feel that the ramekin is a better option here, as the texture was too delicate and the muffins simply wouldn’t hold themselves together. However, they still tasted great and were a great portable option, as long as I left everything intact for transport in the silicone muffin molds.

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INGREDIENTS:

(Yields 6 generous servings / 0.91 EUR per serving / 5.44 EUR for all)

For buckwheat:

2 tbsp sunflower seed oil (0.03 EUR)

1 large purple onion (0.13 EUR)

2 garlic cloves (0.07 EUR)

1 cup raw buckwheat (0.67 EUR)

2 and ½ cups vegetable broth (0.33 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 bay leaf (0.03 EUR)

2 carrots (0.20 EUR)

Large handful of fresh baby spinach (0.67 EUR)

For the casserole:

3 eggs (0.60 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese (0.80 EUR)

Pinch of salt (0.01 EUR)

2 cups shredded cheese (0.93 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Wash and peel all the veggies. Finely dice the onion and mince garlic. Add the oil to a pot on high heat. Saute onion for about five minutes until translucent, then add in garlic and cook for a minute until fragrant. Add in buckwheat, veggie broth, garlic powder, salt, pepper, tomato paste, Gochujang and bay leaf. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for 10-15 minutes, until buckwheat is cooked through.

Meanwhile, while the buckwheat is cooking, shred the carrot on a box grater. Once the buckwheat is done, remove from heat and stir in spinach and shredded carrot. Put the lid back on and the veggies will wilt down from residual heat. Allow the buckwheat to cool a bit before proceeding, so you can also cook the buckwheat in advance, up to few days ahead.

Preheat the oven to 200°C. Lightly grease a baking dish and set aside. In a bowl, whisk together eggs, crème fraiche, farmer’s cheese and salt. Stir about two thirds of cheese mix into cooled buckwheat, along with half of the shredded cheese. Transfer the buckwheat into a prepared baking dish, top with remaining egg mixture and sprinkle with reserved cheese. Crack some black pepper on top and bake for about 30 minutes, until bubbly and golden-brown on top. Serve warm.

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Ovo jelo je jako jednostavno za pripremiti, a totalna je bomba. Također je izvrstan način da iskoristite razne ostatke, a posebno ako vam se pri ruci nađe i kuhane heljde. Zapravo bi ste umjesto heljde lako mogli upotrijebiti i bilo koju drugu žitaricu. Ovaj je složenac super zasitan i ukusan, a također se možete pripremiti i unaprijed te podgrijati prema potrebi.

Ja sam složenac pokušala peći i u maloj posudi i kalupima za mafine, a čini mi se da je posuda bila bolja opcija jer je tekstura složenca predelikatna, pa mafini nisu baš najbolje držali oblik. Svejedno su bili jako ukusni i dobra prijenosna opcija, sve dok bi složenac držala u silikonskim mafin kalupima prilikom transporta.

SASTOJCI:

(Za 6 izdašnih porcija / 6,78 kn po porciji / 40,67 kn za sve)

Za heljdu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki ljubičasti luk (1,00 kn)

2 češnja češnjaka (0,50 kn)

1 šalica sirove heljde (5,00 kn)

2 i ½ šalice povrtnog temeljca (2,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

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

1 lovorov list (0,20 kn)

2 mrkve (1,50 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Za složenac:

3 jaja (4,50 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira (6,00 kn)

Prstohvat soli (0,01 kn)

2 šalice ribanog sira (7,00 kn)

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

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Operite i ogulite sve povrće. Fino nasjeckajte luk i češnjak. Ulje stavite u lonac na jakoj vatri, pa pet minuta prodinstajte luk, dok ne postane staklast. Ubacite češnjak te kuhajte minutu da zamiriši. Dodajte heljdu, temeljac, češnjak u prahu, sol, papar, koncentrat od rajčice, Gochujang i lovor. Pustite da zavrije, pa smanjite vatru i kuhajte 10-15 minuta sa odškrinutim poklopcem, dok heljda ne bude gotova.

U međuvremenu, dok se heljda kuha, naribajte mrkvu. Kada je heljda gotova, maknite ju s vatre i umiješajte u nju špinat i ribanu mrkvu. Vratite poklopac na lonac i ostavite da miruje, kako bi povrće povenulo od zaostale topline. Pustite da se heljda ohladi prije nego nastavite, tako da heljdu zapravo možete skuhati i do par dana unaprijed.

Zagrijte pećnicu na 200°C. Lagano namastite posudu za pečenje i stavite na stranu. U zdjelici pomiješajte jaja, mileram, svježi sir i sol. Oko dvije trećine te smjese umiješajte u ohlađenu heljdu skupa sa pola količine ribanog sira. Heljdu sada preselite u pripremljenu posudu, pa po vrhu rasporedite ostatak smjese svježeg sira i jaja i posipajte preostalim ribanim sirom. Začinite crnim paprom i pecite oko 30 minuta, dok sve ne bude lijepo zapečeno i zlatno-smeđe. Poslužite toplo.

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

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Honestly, I feel like you could coat a bag of styrofoam in the spicy peanut sauce I’ve combined for this recipe, and it would taste freaking amazing. So even if you are not a great fan of broccoli and vegetables in general, this might be just the right way to make things more palatable. If you already like your greens, just make this dish because it’s sooo good!

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

3 red bell peppers (0.80 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 chili pepper (0.20 EUR)

½ cup salted peanuts (0.40 EUR)

1 head of broccoli (0.80 EUR)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add in the oil and peppers, then cook for a few minutes until softened and slightly charred. Throw in sliced onion, garlic, chili and peanuts and briefly cook those up before adding in broccoli.

While the broccoli is cooking, place all sauce ingredients into a small bowl and whisk to dissolve peanut butter. Once the broccoli is done to your liking (I prefer it a bit on the crispy side), pour the sauce over everything and stir to warm up and coat all of the ingredients. And you are done! Serve immediately over a bed of rice.

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Iskreno, mislim da bi se sa ovim pikantnim umakom od kikirikija mogla zaliti i vreća stiropora i sve bi i dalje ispalo prefino. Tako da čak i ako niste neki fan brokule i povrća, ovo je super način da vam stvari budu primamljivije. A ako već volite zelenjavu, jednostavno skuhajte ovo jelo jer je savršeno!

SASTOJCI:

(Za 4 porcije / 5,55 kn po porciji / 22,20 kn za sve)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

3 crvene paprike (6,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 čili papričica (1,50 kn)

½ šalice slanog kikirikija (3,00 kn)

1 glavica brokule (6,00 kn)

Za umak:

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

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte ulje i papriku, pa kuhajte par minuta da paprika omekša i lagano se karamelizira. Ubacite nasjeckani luk, češnjak, čili i kikiriki, te kratko kuhajte prije nego ubacite brokulu.

Dok se brokula kuha, sve sastojke za umak stavite u zdjelicu i miješajte dok se kikiriki maslac skroz ne rastopi. Kada je brokula kuhana po vašem ukusu (ja ju volim da ostane još malo hrskava), sve zalijte umakom i dobro promiješajte da se umak ugrije i obloži sve sastojke. I gotovi ste! Poslužite odmah preko kuhane riže.

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

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

If you have internet access, then you’ve probably heard all about Buddha Bowls and have seen a decent number of them pop up on every social media platform. It took me a while to grasp what one should actually dump into a bowl to make it a Buddha Bowl, but the internet is mostly unanimous in that it’s generally a mix of grains, proteins and a plethora of veggies. Another useful criteria might also be to add in whichever leftovers you have in your fridge. But that’s just my opinion. And yes, of course that this is exactly what I decided to do. 😀 So the recipe below is more like a general concept on a healthy and fun meal.

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INGREDIENTS:

(Yields 4 servings / 1.95 EUR per serving / 7.78 EUR for all)

For roasted veggies:

2 beetroots (0.40 EUR)

1 red horn pepper (0.20 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

For the bowl assembly:

4 cups precooked quinoa (2.13 EUR)

1 block smoked tofu (1.00 EUR)

1 cup sauerkraut (0.40 EUR)

4 tbsp pumpkin seed oil (0.27 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and roughly chop all the veggies. Clean and chop up the mushrooms. Wrap the beets in aluminum foil with a teaspoon of water. Toss the mushrooms and remaining veggies with olive oil, salt and pepper, but be sure to keep the mushrooms separated from everything else as they cook faster. Roast the beets and the other remaining veggies for about 40 minutes and the mushrooms for about 20 minutes.

Once your veggies are done, assemble the Buddha Bowls. Top quinoa with roasted beets, pepper, onion and carrots, mushrooms, tofu and sauerkraut. Drizzle everything with pumpkin seed oil and Sriracha. Take the obligatory picture of your creation for your Instagram and dig in. I like this dish both hot and cold, so it’s a great option for meal prep.

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Ako imate Internet, onda ste sigurno već čuli za Buddha Bowls, a bome i vidjeli pošten broj istih kako iskaču na svim društvenim mrežama. Trebalo mi je nešto vremena da shvatim što sve treba natrpati u zdjelu kako bi ona postala Buddha Bowl, ali generalni konsenzus na Internetu je da je to miks žitarica, proteina i više vrsta povrća. Za mene bi također izvrstan i bitan kriterij bio da dodate sve ostatke koji vam se vuku po frižideru. A pogodili ste, upravo sam to i napravila. 😀 Stoga je niži recept zapravo više nekakav koncept zdravog i zabavnog obroka.

SASTOJCI:

(Za 4 porcije / 14,56 kn po porciji / 58,23 kn za sve)

Za pečeno povrće:

2 cikle (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

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

Za složiti Buddha Bowl:

4 šalice kuhane kvinoje (16,00 kn)

1 komad dimljenog tofua (7,50 kn)

1 šalica kiselog kupusa (3,00 kn)

4 žlice bućinog ulja (2,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i krupno narežite svo povrće i gljive. Cikle zamotajte u aluminijsku foliju sa žličicom vode. Gljive i preostalo povrće pomiješajte sa maslinovim uljem, solju i paprom, s time da gljive i povrće držite razdvojenima, pošto će se gljive brže skuhati. Ciklu i povrće pecite oko 40 minuta, a gljive 20 minuta.

Kada je sve gotovo, složite Buddha Bowls. Po kvinoji rasporedite pečenu ciklu, pečeno miješano povrće, gljive, tofu i kiseli kupus. Sve pokapajte sa bućinim uljem i Srirachom. Kliknite obligatornu fotku vaše kreacije za Instagram i navalite. Ovo je jelo super i hladno i toplo, tako da je odlična opcija za prirediti unaprijed i ponijeti na posao.

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)

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Dishes like this always catapult me back to my childhood. My Grandma would make stews like this one probably at least once a week. The vegetable combo would vary, but dumplings were omnipresent. Dumplings require a tiny bit of patience, but are super easy to make and require only a few staple ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.70 EUR per serving / 4.20 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 bay leaves (0.03 EUR)

2 parsley roots (0.27 EUR)

6 carrots (0.60 EUR)

6 potatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

Handful of fresh parsley leaves (0.27 EUR)

6 cups water (–)

4 cups frozen peas (0.80 EUR)

For the dumplings:

1 egg (0.20 EUR)

6 tbsp all-purpose flour (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

Optional:

2 tbsp corn starch (0.04 EUR)

1 cup water (–)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, smoked and Hungarian paprika, garlic powder, salt, black pepper and bay leaves. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes, tomato paste, parsley leaves and water, then bring to a boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done.

While you are waiting for the peas to cook, prepare the dumplings by whisking together the egg, flour, salt and pepper in a small bowl. The mixture should be quite thick and completely smooth. If needed, you can add in a teaspoon of water or a bit more flour. Then grab a teaspoon and scoop the dumplings into the stew, one at a time. They are done when they start floating, which takes about a minute or two.

If the stew seems too watery, you can thicken it up with corn starch. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the stew and cook for another minute. Serve warm or portion out for later, as this reheats great.

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Ovakva me jela uvijek katapultiraju u djetinstvo jer bi moja baka barem jednom tjedno kuhala slična variva. Kombinacija povrća bi stalno varirala, ali noklice su bile sveprisutne. Za noklice vam jedino treba mrvica strpljenja, ali inače ih je stvarno jednostavno pripremiti od sastojaka koje manje-više svi uvijek imamo doma.

SASTOJCI:

(Za 6 porcija / 5,25 kn po porciji / 31,48 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

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

2 lovorova lista (0,20 kn)

2 korijena peršina (2,00 kn)

6 mrkvi (4,50 kn)

6 krumpira (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

Veliki pregršt svježeg peršina (2,00 kn)

6 šalica vode (–)

4 šalice smrznutog graška (6,00 kn)

Za noklice:

1 jaje (1,50 kn)

6 žlica glatkog brašna (0,30 kn)

Dobar prstohvat soli (0,01 kn)

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

Dodatno po izboru:

2 žlice kukuruznog škroba (0,60 kn)

1 šalica vode (–)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, čili, dimljenu i slatku papriku, češnjak u prahu, sol, papar i lovor. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire, koncentrat rajčice, peršinov list i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov.

Dok čekate da se grašak skuha pripremite noklice. U zdjelici razmutite jaje, brašno, sol i papar. Smjesa teba biti dosta gusta i skroz glatka, a prema potrebi možete dodati žličicu vode ili još malo brašna. Onda malom žličicom grabite tijesto i noklice jednu po jednu spuštajte u varivo. Noklice su gotove kada isplivaju, a za to im treba minuta-dvije.

Ako vam se varivo čini prerijetko, možete ga dodatno zgusnuti sa kukuruznim škrobom. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u varivo i kuhajte još minutu. Varivo poslužite toplo ili si ga rasporedite za kasnije jer se super podgrijava.

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)

Vegan Stuffed Peppers / Veganske punjene paprike

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

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

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INGREDIENTS:

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

½ cup red lentils (0.33 EUR)

½ cup dried soya flakes (0.20 EUR)

1 tsp Gochujang – Korean chili paste (0.03 EUR)

2 bay leaves (0.03 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

3 cups vegetable broth (0.30 EUR)

10 bell peppers (2.00 EUR)

1 onion (0.10 EUR)

½ cup uncooked rice (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp mustard (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups tomato puree (0.80 EUR)

1 cup water (–)

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METHOD:

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

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

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

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

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

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

SASTOJCI:

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

½ šalice crvene leće (2,50 kn)

½ šalice sojinih ljuskica (1,50 kn)

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

2 lovorova lista (0,20 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 šalice povrtnog temeljca (2,25 kn)

10 paprika babura (15,00 kn)

1 luk (0,75 kn)

½ šalice nekuhane riže (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice senfa (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice pasirane rajčice (6,00 kn)

1 šalica vode (–)

PRIPREMA:

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

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

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

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

Vegan Stuffed Peppers / Veganske punjene paprike

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

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This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

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

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

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

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

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

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Cauliflower is definitely one of those most underrated foods. On its own, it doesn’t really offer much taste-wise. But its mild taste means that you can use it like a blank canvas and go wild with spices and all sorts of flavors.

This dish is super easy to make and is pretty addictive. However, I’d strongly suggest using fresh cauliflower instead of frozen, like I did in this recipe. But since we had a bag of frozen cauliflower floating around, it was what I opted for. While it did get a bit soggy and out of shape, it still tasted delicious, especially fresh from the oven.

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INGREDIENTS:

(Yields 2 generous servings / EUR per serving / 1.95 EUR for all)

1 bag of frozen cauliflower florets (1.07 EUR)

For the roasting batter:

1 cup all-purpose flour (0.07 EUR)

Good pinch of salt (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

¼ cup plant-based milk (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

½ tsp toasted sesame oil (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking tray with parchment paper and set aside. Make a roasting batter by whisking together all of the ingredients until smooth and no lumps remain. If the batter seems too thick, thin it out with a splash of water. Dunk the frozen cauliflower florets in batter and spread out on a prepared baking tray. Bake for about 20-25 minutes, until crispy and golden. Allow the cauliflower to cool slightly so you can handle it without burning yourself, but keep the oven running because you’ll need it for phase two.

Meanwhile, while the cauliflower is roasting, prepare the peanut sauce. Whisk all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Toss the slightly cooled cauliflower in sauce to coat evenly, then spread out on the same parchment lined baking pan and return to the oven. Bake for additional 10-15 minutes until the sauce coating is crisped up. Serve immediately.

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Karfijol iliti cvjetača je definitivno jedna od najpodcjenjenijih namirnica. Sam za sebe baš i nema puno za ponuditi po pitanju okusa. No s druge strane, baš taj blagi šmek znači da ga možete koristiti kao podlogu i razmahati se sa začinima i svakakvim aromama.

Ovo jelo je vrlo jednostavno za pripremiti i poprilično zarazno. Međutim, moja je preporuka da upotrijebite svježi karfijol, a ne smrznuti kao što sam ja učinila. Pošto smo doma već neko vrijeme imali vrećicu smrznutog karfijola, odlučila sam ga iskoristiti u ovom receptu. I iako se dosta razmekšao i povenuo, svejedno je bio jako ukusan, a posebno tek netom pečen.

SASTOJCI:

(Za 2 izdašne porcije / 7,19 kn po porciji / 14,38 kn za sve)

1 vrećica smrznutih cvjetića karfijola (8,00 kn)

Za smjesu za pohanje:

1 šalica glatkog brašna (0,50 kn)

Dobar prstohvat soli (0,01 kn)

¼ žličice praška za pecivo (0,03 kn)

¼ šalice veganskog mlijeka (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

½ žličice tostiranog sezamovog ulja (0,50 kn)

½ žličice soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje te ga stavite na stranu. Pripremite smjesu za pohanje tako da dobro izmiješate sve sastojke, dok smjesa ne bude glatka i bez grudica. Ako vam je smjesa pregusta, razrijedite ju sa još malo vode. Smrznuti karfijol umačite u smjesu te ga onda rasporedite po pripremljenom protvanu. Pecite oko 20-25 minuta, dok karfijol ne bude hrskav i zlatan. Ostavite karfijol da se malo ohladi tako da možete njime rukovati bez da se opečete, ali za to vrijeme nemojte gasiti pećnicu jer će vam trebati za sljedeću fazu.

U međuvremenu dok se karfijol peče spremite umak od kikirikija. Miješajte na laganoj vatri sve sastojke dok se kikiriki maslac i kukuruzni škrob skroz ne otope, te pustite da umak lagano zavrije. Kuhajte nekoliko minuta uz neprestano miješanje da se umak malo zgusne. Ohlađeni karfijol pomiješajte sa umakom dok ne bude dobro obložen sa svih strana, pa ga opet raširite po istom protvanu obloženom papirom za pečenje. Pecite još dodatnih 10-15 minuta, dok se premaz od umaka ne zahrska. Poslužite odmah.

Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

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

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

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INGREDIENTS:

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

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 kn)

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

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

1 žličica soli (0,01 kn)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

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

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

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

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

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

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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)

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

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

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INGREDIENTS:

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

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp warm water (–)

1 tbsp honey (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp apple cider vinegar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

For the stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

1 small onion (0.07 EUR)

2 big oyster mushrooms (0.27 EUR)

4 Portobello mushrooms (0.53 EUR)

1 red bell pepper (0.53 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.20 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

Za umak:

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

1 žlica tople vode (–)

1 žlica meda (1,00 kn)

2 žlice sojinog umaka (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica jabučnog octa (0,03 kn)

½ žličice kukuruznog škroba (0,02 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

1 mali luk (0,50 kn)

2 velike bukovače (2,00 kn)

4 šampinjona (4,00 kn)

1 crvena paprika (4,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane hladne riže (1,50 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

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

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

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

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