Leek and Barley Pot / Lonac sa porilukom i ječmom

If there was rice in this dish, there would be no problem calling it a risotto. However, since I decided to use barley, and wanted to avoid any potential confusions, I just had to stick with a generic name which is pot. This is something ideal for those lazy days (pretty much any day from Monday to Friday, in my book), as everything simmers in a single pot. Also, you can of course add any other vegetable or grain of your choice too. I just happened to be in a leek mood.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.45 EUR for all)

4 tbsp olive oil (0.18 EUR)

2/3 cup of finely diced bacon (1.33 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

Good pinch of red pepper flakes (0.03 EUR)

3 large leeks (1.33 EUR)

2 cups barley (0.40 EUR)

1 tsp salt (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp dried parsley (0.13 EUR)

5 cups water (–)

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METHOD:

Wash and chop up carrots, leek and garlic. Rinse barley in a colander and set aside. In a big pot, saute bacon on olive oil until crispy and golden. Throw in carrots, then cook them for about 5 minutes to slightly caramelize. Stir in garlic, bay leaf, Hungarian and smoked paprika, coriander and red pepper flakes and cook for a minute so the flavors bloom and develop. Add in leek and allow it to cook for about 10 minutes until it wilts down.

Now add in barley, salt, tomato paste, parsley and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about 30-40 minutes, until barley is thoroughly cooked through. Remember to stir occasionally and as necessary add in a splash more of water. Serve warm.

This dish will hold in a fridge for up to five days and also reheats great, so you can pack your lunch to work for a whole week, hooray!

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Da u ovom jelu ima riže, uopće ne bi bilo nikakve dileme i zvalo bi se rižoto. Međutim, pošto sam odlučila upotrijebiti ječam, da izbjegnem konfuzije stavila sam generički naziv – lonac. Ovo je jelo idealno za lijene dane (po meni je to sve između ponedjeljka i petka), pošto se sve krčka u istom loncu. Osim toga, naravno da možete dodati bilo koje povrće ili žitaricu po vlastitoj želji. Ja sam jednostavno bila raspoložena za poriluk.

SASTOJCI:

(Za 6 porcija / 5,56 kn po porciji / 33,28 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2/3 šalice špeka narezanog na kockice (10,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

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

3 velika poriluka (10,00 kn)

2 šalice ječma (3,00 kn)

1 žličica soli (0,01 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

5 šalica vode (–)

PRIPREMA:

Operite i nasjeckajte mrkve, poriluk i češnjak. Isperite ječam u cjediljci pod tekućom vodom i stavite na stranu. U velikom loncu prodinstajte špek na maslinovom ulju dok se ne zahrska. Ubacite mrkve i kuhajte pet minuta da se malo karameliziraju. Umiješajte češnjak, lovor, slatku i dimljenu papriku, korijander i čili, pa ih pustite oko minutu da se arome razviju i zamiriše. Dodajte poriluk i kuhajte ga desetak minuta dok malo ne povene.

Sada umiješajte ječam, sol, rajčicu, peršin i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 30-40 minuta, dok se ječak skroz ne skuha. Pazite da tu i tamo promiješate, a po potrebi dodajte i mrvicu vode. Poslužite toplo.

Ovo će se jelo dobro držati u frižideru do pet dana, a također se i super podgrijava što znači da si možete spakirati ručak za posao za cijeli tjedan, hura!

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Leek and Barley Pot / Lonac sa porilukom i ječmom

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

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

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INGREDIENTS:

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

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.67 EUR)

1 cup green lentils (0.40 EUR)

4 medium potatoes (0.40 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

1 tbsp dried basil (0.13 EUR)

1 tbsp dried oregano (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups water (–)

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METHOD:

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

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

SASTOJCI:

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

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica zelene leće (3,00 kn)

4 srednja krumpira (3,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica sušenog bosiljka (1,00 kn)

1 žlica sušenog origana (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice vode (–)

PRIPREMA:

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

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

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

I started work again last week after my three week summer vacation. Needless to say, that’s always fun. The most challenging thing was to plug into the new routine. I miss my slow mornings the most, as I always take my time in the morning on my days off. To compensate for this and free up some more space in the afternoons, I bring you a super quick, yet delicious dinner recipe.

Green tomatoes give a really delicious and interesting kick, so I suggest using them while they are still available. I also had some roasted red horn peppers lying around and decided to throw in those. Of course, you can use fresh, but they’ll require a bit of cooking time, so I’d throw them in together with green tomatoes.

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INGREDIENTS:

(Yields 2 generous servings / 1.55 EUR per serving / 3.09 EUR for all)

4 tbsp olive oil (0.18 EUR)

1 large onion (0.10 EUR)

Good pinch of dried chili flakes (0.03 EUR)

4 medium green tomatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

2 roasted red horn peppers – or 1 fresh (0.27 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 eggs (0.80 EUR)

A chunk of feta cheese (0.40 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Place a deeper skillet on high heat, add in olive oil and diced onion, then sauté for a few minutes until the onion starts browning slightly. Throw in dried chili flakes and stir for a few seconds, so the flavors release into the oil. Dump in diced green tomatoes, minced garlic and fresh horn pepper, if using. If, on the other hand, going with the roasted peppers, add them in together with Roma tomatoes, when green tomatoes are cooked through and most of the liquid has evaporated. After 5-10 minutes, throw in canned Roma tomatoes, basil, parsley, salt and pepper. Give a good stir, reduce heat to medium and cook for about 10 minutes, until sauce is thickened.

Make four small wells in the sauce with a spoon and break the eggs into the wells. Reduce heat to low, cover the skillet with a lid and cook covered for 7-10 minutes, until the egg whites are thoroughly cooked through, but the yolks are still runny. Resist the urge to open the lid too often so the steam doesn’t escape, as that’s what’s gonna cook the eggs. When eggs are done, gently break the whites into the sauce with a spatula, but leave the yolks intact. Crumble feta on top and serve Shakshuka with a nice hunk of crispy bread for dipping. We also like it over cooked rice.

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Prošli sam tjedan ponovo krenula raditi nakon trotjednog ljetnog godišnjeg odmora. Naravno, takav povratak na posao je uvijek jedno divno iskustvo. Najteže od svega mi je palo ponovo se prištekati na novu rutinu, a najviše su mi falila spora jutra. Da nekako kompenziram i oslobodim mjesta poslije podne, donosim vam ovaj brzi, ali jako fini recept.

Zelene rajčice daju jedan jako ukusan i zanimljiv štih, pa predlažem da ih upotrijebite dok se još mogu naći za kupiti. Također, imala sam pri ruci i nešto pečenih paprika roga, pa sam odlučila i njih ubaciti. Naravno, možete ih zamijeniti sa svježima, samo će im trebati malo duže kuhanja, pa njih onda dodajte skupa sa zelenim rajčicama.

SASTOJCI:

(Za 2 izdašne porcije / 11,54 kn po porciji / 23,08 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

1 veliki luk (0,75 kn)

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

4 srednje zelene rajčice (2,00 kn)

4 češnja češnjaka (1,00 kn)

2 pečene crvene paprike roge – ili 1 svježa (2,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 jaja (6,00 kn)

Komadić feta sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte povrće. Stavite dublju tavu na jaku vatru, dodajte maslinovo ulje i sjeckani luk, pa dinstajte par minuta dok se luk ne počne lagano karamelizirati. Ubacite sušeni chili i par sekundi miješajte, da se arome otpuste u ulje. Ubacite sjeckane zelene rajčice, češnjak i svježu papriku, ako nju koristite. Ako se, s druge strane, odlučite na pečenu papriku, dodajte ju skupa sa pelatima, kada se zelene rajčice blago iskuhaju i većina tekućine je isparila. Nakon 5-10 minuta ubacite pelate, bosiljak, peršin, sol i papar. Dobro promiješajte, smanjite vatru na srednje jaku i kuhajte desetak minuta, dok se umak ne zgusne.

Žlicom napravite četiri udubljenja u umaku i unutra razbijte jaja. Smanjite vatru na nisku, poklopite tavu i kuhajte 7-10 minuta da se bjelanjci skroz skuhaju, ali žutanjci i dalje ostanu tekući. Nemojte stalno skidati poklopac da vam ne pobjegne sva para, obzirom kako će ona skuhati jaja. Kada su jaja gotova, bjelanjke špatulom lagano razbijte u umak, ali žutanjke ostavite cijele. Namrvite fetu po svemu i poslužite Shakshuku sa komadom finog hruskavog kruha za umakanje. Nama je također super i sa kuhanom rižom.

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

I’m in a super lazy phase when it comes to cooking these days so I’m looking into easy and no-fuss recipes that can be whipped up quickly. Dishes which I can make in big batches and reheat later as needed are currently my BFFs. I don’t know if it’s the weather, very busy period at work, or just life, but man, I am so ready for a vacation (which isn’t happening for another month D:). Anyhow, here’s a super easy and tasty recipe for you guys, so enjoy.IMGP6548

INGREDIENTS:

(Yields 4 servings / 0.88 EUR per serving / 3.53 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion, diced (0.10 EUR)

1 can of tomatoes (0.80 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen yellow beans (1.00 EUR)

1 cup red lentils (1.00 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

1 tsp salt (0.01 EUR)

2 cups water (–)

Small bunch of fresh parsley, chopped (0.20 EUR)

IMGP6550IMGP6551METHOD:

Saute onion on olive oil until slightly translucent. Add in canned tomatoes and garlic, then smash down the tomatoes into smaller chunks with your spatula. This is also very therapeutic if you had to deal with annoying people at work for half a day. Allow to simmer for about 5-10 minutes, then dump in yellow beans, lentils, paprika, Gochujang, salt and water. Bring to a boil, then reduce heat and cook with a lid cracked open for about 20 minutes, while stirring occasionally. If needed, add a splash more of water. Remove from heat, stir in chopped parsley and serve warm.IMGP6553


Ovih sam dana u nekoj jako lijenoj fazi kada je u pitanju kuhanje, pa tražim lagane recepte bez puno komplikacija, koji se brzo mogu smutiti. Jela koja mogu napraviti u velikim porcijama i kasnije podgrijati po potrebi su mi trenutno najbolji frendovi. Nemam pojma da li je to zbog vremena, užasno ubzranog tempa na poslu, ili jednostavno života, ali ljudi moji, spremna sam za godišnji (koji se neće desiti još mjesec dana, grrr D:). Uglavnom, evo vam jedan jako jednostavan i ukusan recept, pa uživajte.

SASTOJCI:

(Za 4 porcije / 6,61 kn po porciji / 26,42 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 konzerva pelata (6,00 kn)

4 češnja češnjaka, sitno nasjeckana (1,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

1 šalica crvene leće (7,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

1 žličica soli (0,01 kn)

2 šalice vode (–)

Mali pregršt peršina, sitno nasjeckanog (1,50 kn)

PRIPREMA:

Prodinstajte luk na maslinovom ulju dok ne bude staklast. Dodajte pelate i češnjak, pa pelate špatulom izgnječite u manje komade. Ovo je jako terapeutski ako ste se cijeloga dana na poslu bavili sa napornim ljudima. Pustite da se krčka 5-10 minuta, pa ubacite unutra mahune, leću, papriku, Gochujang, sol i vodu. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 20 minuta, uz povremeno miješanje. Po potrebi dodajte još mrvicu vode. Maknite sa vatre, umiješajte nasjeckani peršin i poslužite toplo.

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

Ultimate Summer Salad (Vegan) / Ultimativna ljetna salata (veganska)

For me, this salad is the epitome of summer salads. It captures everything that I love about summer produce and is super simple to make. I have it with almost every meal, so I decided to share it with you guys.

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INGREDIENTS:

(Yields 2 servings / 0.56 EUR per serving / 1.12 EUR for all)

2 cucumbers (0.27 EUR)

1 green pepper (0.20 EUR)

1 small onion (0.06 EUR)

2 tomatoes (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Wash and peel the veggies. Using a mandoline slicer, thinly slice cucumbers, pepper and onion. Also, watch your fingers. Chop up the tomatoes. Toss everything with olive oil, lemon juice, salt and pepper and serve immediately.

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Za mene je ova salata ogledni primjerak svih ljetnih salata. U sebi ima esenciju svega onoga što najviše volim u ljetnom povrći i totalno je jednostavna za napraviti. Ja ju jedem skoro sa svakim obrokom, pa sam ju odlučila podijeliti i sa vama.

SASTOJCI:

(Za 2 porcije / 4,16 kn po porciji / 8,32 kn za sve)

2 krastavca (2,00 kn)

1 paprika babura (1,50 kn)

1 mali luk (0,50 kn)

2 paradajza (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite i ogulite povrće. Na ribežu za zelje tanko narežite krastavce, papriku i luk. Također, čuvajte prste. Narežite paradajz na kriške, pa sve pomiješajte sa uljem, limunovim sokom, soli i paprom. Poslužite odmah.

Ultimate Summer Salad (Vegan) / Ultimativna ljetna salata (veganska)

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)