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

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.

IMGP7232

IMGP7233

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)

IMGP7234

IMGP7230

IMGP7235

IMGP7237

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.

IMGP7236

IMGP7238


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.

Advertisements
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)

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.

IMGP7367

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)

IMGP7365

IMGP7369

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.

IMGP7372

IMGP7368


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)

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

IMGP7249

IMGP7251

INGREDIENTS:

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

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

IMGP7253

IMGP7254

METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

IMGP7250

IMGP7255


Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

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

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

This isn’t really a recipe per se – it’s more an idea on how to use up random stuff you have around your fridge. It just happens that I had some of this leftover lentil and corn stew and decided to make a new dish out of it by stuffing it in tortillas with a bunch of cheese. This type of dish would work great with any other sort of thick stew, some fresh veggies, leftover roasted meats or veggies and basically anything else you can throw in a tortilla.

It’s pretty hard to calculate the exact price on these, since I used leftover stew, but I’m pretty sure they came out really cheap.

IMGP7161

IMGP7162

INGREDIENTS:

(Yields 8 quesadillas)

8 tortillas

4 cups of leftover lentil and corn stew

4 cups of shredded cheese

IMGP7163

IMGP7164

IMGP7169

METHOD:

Reheat the leftover stew and keep warm while you prepare the tortillas. Place a skillet on medium heat to warm up and toast the tortillas on one side. Keep the skillet warm as you’re gonna use it again in a bit. Spread half a cup of warm stew on one half of a toasted side of tortilla. Sprinkle with shredded cheese and fold the tortilla over in half. Return the tortilla to the warm skilled and toast a bit on both sides, while carefully flipping so the filling doesn’t fall out. Serve immediately. We prefer our food on the burnt side, so always toast things into charcoal.

IMGP7168

IMGP7165


Ovo čak i nije pravi recept, više je nekakva ideja na koji način možete iskoristiti razne ostatke koje imate u frižideru. Ispalo je tako da mi je bilo ostalo ovog variva od leće i kukuruza, pa sam to odlučila iskoristiti za novo jelo, i to tako da sam ga utrpala u tortilje sa hrpom sira. Ovakvo bi se jelo dalo napraviti od bilo kakvog gustog variva, svježeg povrća, ostataka pečenog mesa ili povrća, i u principu bilo čega drugog što možete nagurati u tortilju.

Bilo mi je teško izračunati cijenu ovoga jela jer sam upotrijebila ostatke variva, ali sam poprilično sigurna da je na kraju ispalo poprilično jeftino.

SASTOJCI:

(Za 8 quesadilja)

8 tortilja

4 šalice variva od leće i kukuruza

4 šalice ribanog sira

PRIPREMA:

Podgrijte varivo i držite ga na toplom dok priredite tortilje. Stavite tavu na srednju vatru i pustite da se ugrije, pa na tavi tostirajte tortilje, ali samo na jednoj strani. Držite tavu toplom jer ćete ju ubrzo opet trebati. Na tostiranu stranu svake tortilje stavite po pola šalice variva i sira. Preklopite tortilju na pola te ju vratite na tavu. Tostirajte na obje strane, pažljivo okrećući da vam nadjev ne iscuri van. Poslužite odmah. Mi volimo da je sve dobro zapečeno, pa stvari obično tostiramo dok se ne pretvore u ugljen.

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

This soup doesn’t look too pretty, but it has it all. It’s cheap, filling, healthy and simple to make. You could throw in any other odd veggie you have floating around the fridge. This recipe works wonderful for meal prep and also a quick dinner solution.

IMGP7219

IMGP7221

INGREDIENTS:

(Yields 6 generous serving / 0.60 EUR per serving / 3.61 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.03 EUR)

1 bay leaf (0.01 EUR)

3 large potatoes (0.30 EUR)

2 cups precooked chickpeas (0.53 EUR)

2 tbsp dried parsley (0.27 EUR)

6 cups of water (–)

1 bag of frozen broccoli (1.60 EUR)

IMGP7218

IMGP7223

METHOD:

Wash, peel and chop up the vegetables. Add olive oil to a large pot and sauté onion for about five minutes, until slightly translucent. Throw in fresh garlic and garlic powder, basil, coriander, salt, black pepper, red pepper flakes and bay leaf. Stir and cook for a minute until spices get fragrant. Add in potatoes, chickpeas and parsley. Cover everything with water and bring to a boil. Once boiling, reduce heat to low and simmer with a lid cracked open for 20 minutes, until potatoes are almost done. Now add in broccoli and cook for additional 10 minutes until the broccoli is cooked through.

Remove the pot from heat and fish out and discard the bay leaf. If you want some texture in the soup, set a bit of the chunky stuff aside. Attack the rest with an immersion blender and puree until smooth. Stir back the reserved chunky bits into your soup and serve hot.

IMGP7220

IMGP7222


Ova juha baš i nije nešto pretjerano vizualno primamljiva, ali jednostavno ima sve. Jeftina je, zasitna, zdrava i jednostavna za pripremiti. U nju možete slobodno ubaciti još pokoje povrće koje vam se povlači po frižideru, a ovaj recept će jednako dobro funkcionirati ako si želite spremiti ručak unaprijed, ili jednostavno napraviti brzu večericu.

SASTOJCI:

(Za 6 izdašnih porcija / 4,49 kn po porciji / 26,93 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica čenjaka u prahu (0,50 kn)

1 žličica sušenog bosiljak (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 lovorov list (0,10 kn)

3 velika krumpira (2,25 kn)

2 šalice kuhanog slanutka (4,00 kn)

2 žlice sušenog peršina (2,00 kn)

6 šalica vode (–)

1 vrećica smrznute brokule (12,00)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće. U velikom loncu na maslinovom ulju dinstajte luk oko pet minuta dok ne bude staklast. Ubacite unutra svježi češnjak, češnjak u prahu, bosiljak, korijander, sol, papar, čili i lovor. Dobro promiješajte i kuhajte oko minutu, samo da začini zamiriše. Dodajte krumpir, slanutak i peršin, sve zalijte vodom i pustite da zavrije. Smanjite vatru i ostavite da se krčka sa odškrinutim poklopcem oko 20 minuta, da krumpiri budu skoro pa gotovi. Sada ubacite i brokulu te kuhajte još 10 minuta, sve dok brokula ne bude kuhana.

Maknite juhu s vatre i ispecajte van i bacite lovorov list. Ako želite dodatnu teksturu u juhi, dio gustih komadića izdvojite na stranu za kasnije. Ostatak napadnite štapnim mikserom i pulsirajte dok ne bude glatko. Umiješajte natrag u juhu ono što ste sačuvali sa strane i poslužite vruće.

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

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

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

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

IMGP7152

INGREDIENTS:

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

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried chili flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 cup ajvar – red pepper paste (0.67 EUR)

1 can diced tomatoes (0.67 EUR)

½ cup water (–)

2 tbsp dried parsley (0.13 EUR)

1 cup dried green lentils (0.60 EUR)

2 cups frozen corn (0.67 EUR)

For serving:

6 cups cooked rice (0.60 EUR)

½ cup shredded cheese (0.33 EUR)

IMGP7154

METHOD:

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

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

IMGP7156

IMGP7153


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

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

SASTOJCI:

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

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

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

1 žličica soli (0,01 kn)

1 šalica ajvara (5,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

½ šalice vode (–)

2 žlice sušenog peršina (1,00 kn)

1 šalica zelene leće (4,50 kn)

2 šalice smrznutog kukuruza (5,00 kn)

Za posluživanje:

6 šalica kuhane riže (4,50 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

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

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

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

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

This dish was a very low fuss, spur of the moment type of thing and it turned out amazing. The best thing about it was minimal chopping – I only needed to slice the meat and mince the garlic. So if you have a bag of frozen green beans lying around and some meat, go and make this!

Just a small note, though. I used Gochujang – Korean chili paste because that’s what I had around. You’re welcome to sub that with Sriracha or any other spicy sauce of your choice.

IMGP7087

IMGP7088

INGREDIENTS:

(Yields 4 servings / 1.13EUR per serving / 4.52 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp soy sauce (0.13 EUR)

1 tsp fish sauce (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

¼ cup white wine (0.40 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp corn starch (0.02 EUR)

For the stir-fry:

6 garlic cloves (0.20 EUR)

450 gram bag of frozen green beans, thawed (1.00 EUR)

6 tbsp sunflower seed oil, divided (0.08 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP7092

METHOD:

Cut the pork into thin strips and toss together with soy sauce, fish sauce, Gochujang (or other spicy sauce of your choice) and salt, then leave to sit for about ten minutes. While the meat is resting, in a small bowl mix the sauce by stirring together all of the ingredients, until sugar and corn starch are completely dissolved. Mince garlic and toss with thawed green beans in another separate bowl.

Place wok on high heat for a few minutes to thoroughly heat through. Add 2 tablespoons of sunflower oil and half of the pork. Cook for a few minutes until the meat is done and starts slightly crisping up. Remove the meat, if needed add a bit more oil and repeat with the remaining pork.

Once done, remove all the pork from the wok and set aside. Add the remaining sunflower oil to the same wok and throw in the green bean and garlic mixture. Cook for a few minutes, until everything is sizzle-y (Is that even a word?) and fragrant, but there is still some chew left to the green beans. Pour in the mixed sauce and cook briefly, until the sauce thickens and the alcohol evaporates from the wine. Return the pork to the wok, drizzle with sesame oil, give a good final stir and serve over cooked rice.

IMGP7089

IMGP7091


Ovo jelo je nastalo bez puno prtljanja u trenutku nadahnuća, a ispalo je fantastično. Najbolja stvar u svemu je minimalno sjeckanje – samo sam trebala narezati meso i nasjeckati češnjak. Tako da, ako vam se po doma povlači paket smrznutih mahuna i nešto mesa, odmah se bacite na kuhanje!

Samo mala napomena. Ja sam upotrijebila Gochujang – korejsku čili pastu jer sam to imala pri ruci. Vi slobodno umjesto toga stavite ili Srirachu, ili koji drugi ljuti umak po vlastitom izboru.

SASTOJCI:

(Za 4 porcije / 8,45 kn po porciji / 33,79kn za sve)

Za meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žlica soja sosa (1,00 kn)

1 žličica ribljeg umaka (1,00 kn)

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

Dobar prstohvat soli (0,01 kn)

Za umak:

¼ šalice bijelog vina (3,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,03 kn)

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

1 žličica kukuruznog škroba (0,15 kn)

Za wok:

6 češnjeva češnjaka (1,50 kn)

Vrećica od 450 g smrznutih zelenih mahuna, odmrznuta (7,50 kn)

6 žlica suncokretovog ulja (0,60 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Narežite svinjetinu na tanke trakice i pomiješajte sa soja sosom, ribljim umakom, Gochujangom (ili kojim drugim ljutim umakom po izboru) i soli, pa ostavite da miruje desetak minuta. Dok meso odmara, u maloj zdjelici smućkajte umak tako da miješatesve sastojke dok se šećer i kukuruzni škrob skroz ne otope. Sitno nasjeckajte češnjak i u još jednoj posudi pomiješajte sa odmrznutim mahunama.

Stavite wok na par minuta jaku vatru da se dobro zagrije. Dodajte 2 žlice suncokretovog ulja i pola mesa. Kuhajte par minuta dok meso ne bude skroz gotovo i lagano se ne zahrska. Maknite meso iz woka, po potrebi dodajte još malo ulja te ponovite sa ostatkom svinjetine.

Kada je svo meso gotovo maknite ga iz woka i stavite na stranu. Dodajtepreostalo suncokretovo ulje u wok i ubacite miks mahuna i češnjaka. Kuhajte koju minutu, dok sve ne počne dobro krčkati i mirišati, ali mahune još uvijek imaju nešto hrskave teksture. Dolijte unutra mješavinu umaka te kratko kuhajte dok se umak ne zgusne, a alkohol ne ispari iz vina. Ubacite natrag svinejtinu, pokapajte sezamovim uljem, dobro sve još jednom promiješajte i poslužite preko kuhane riže.

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku