Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the 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. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

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, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

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

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve 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. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

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, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

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Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

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

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)

Spinach and Cheese Cornbread (vegetarian) / Kukuruzna zlevanka sa špinatom i sirom (vegetarijanska)

This cornbread comes together super quickly and tastes the best warm, when freshly baked. Luckily, it also keeps well refrigerated and will be just as good once reheated. It’s a great breakfast, brunch, dinner, or snack option and can also work as a full meal if served with a big salad.

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INGREDIENTS:

(Yields 12 squares / 0.23 EUR per square / 2.75 EUR for all)

For the batter:

1 cup corn flour (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 eggs (0.40 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese, divided (0.80 EUR)

¼ cup sunflower seed oil (0.08 EUR)

3-4 tbsp water (–)

Big handful of fresh baby spinach (0.67 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a square baking pan and line it with parchment paper, then set aside. In a large bowl, whisk together corn flour, salt and baking powder. Add in the eggs, crème fraiche, ¾ of a cup of farmer’s cheese and oil. Stir to combine and if the batter seems too thick, add in a bit more water. Fold in baby spinach and transfer the batter into a prepared pan. Dollop the remaining cheese onto batter, even everything out with a spatula and sprinkle with black pepper.

Bake for 25 minutes, until the cake is golden and a skewer inserted inside comes out clean. Allow the cornbread to cool for about ten minutes before slicing and serving.

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Ova kukuruzna zlevanka je jako jednostavna za pripremu i neodoljiva je dok je topla, friško pečena. Srećom, također će držati i u hladnjaku te je super nakon što ju podgrijete. Odlična je za ručak, brunch i večeru, ili pak kao snack. Također, možete ju nadopuniti i velikom salatom pa tako imati zaokružen obrok.

SASTOJCI:

(Za 12 komada / 1,71 kn po komadu / 20,56 kn za sve)

Za smjesu:

1 šalica kukuruznog brašna (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 jaja (3,00 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira, podijeljena (6,00 kn)

¼ šalice suncokretovog ulja (0,60 kn)

3-4 žlice vode (–)

Veliki pregršt svježeg baby špinata (5,00 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. U velikoj zdjeli pomiješajte brašno, sol i prašak za pecivo. Dodajte unutra jaja, mileram, ¾ šalice svježeg sira i ulje. Promiješajte da se sve sjedini, a po potrebi dodajte mrvicu vode ako vam je smjesa pregusta. Nježno umiješajte špinat i smjesu preselite u pripremljeni protvan. Rasporedite ostatak sira po površini smjese, sve poravnajte špatulom i posipajte paprom.

Pecite oko 25 minuta, dok zlevanka ne bude zlatno-žuta, a testni štapić koji upiknete ne izađe čist. Pustite da se zlevanka ohladi desetak minuta prije nego ju narežete i poslužite.

Spinach and Cheese Cornbread (vegetarian) / Kukuruzna zlevanka sa špinatom i sirom (vegetarijanska)

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

This dish doesn’t really look like much, but I like it a lot. I decided to use frozen spinach puree, so it all came together super quick, but feel free to use fresh or frozen leaf spinach and either leave it as it is, or puree it once cooked through (but before adding chickpeas) for an even creamier texture.

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INGREDIENTS:

(Yields 4 servings / 0.62 EUR per serving / 2.46 EUR for all)

For the curry:

4 tbsp sunflower seed oil (0.05 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

Small chunk of ginger (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tbsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp brown sugar (0.01 EUR)

500 grams of frozen spinach puree (0.80 EUR)

2 cups of homemade coconut milk (0.22 EUR)

2 cups of precooked chickpeas (0.40 EUR)

Optional:

2 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Thinly slice the onion and finely mince garlic, ginger and chili pepper. Add the oil to a deep skillet on a medium heat and saute the onion slices for about 10 minutes, until caramelized and deeply golden brown. Add in fresh garlic, ginger and chili pepper and cook those for 2-3 minutes to soften before adding in curry powder, turmeric, black pepper, salt and sugar. Stir for a minute to activate the spices. Dump in frozen spinach, coconut milk and chickpeas, bring to a simmer and then cook covered for about 15 minutes, while stirring occasionally. Taste to adjust seasonings.

If the curry seems too watery, you can thicken it additionally with flour. Stir in all-purpose flour, making sure that no lumps remain. Cook for another 2-3 minutes and serve immediately over a bed of rice.

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Ovo jelo baš i ne izgleda kao nešto specijalno, ali meni se baš svidjelo. Pošto sam upotrijebila smrznuti pire od špinata, sve je bilo gotovo jako brzo i bez puno muke. Naravno, vi slobodno upotrijebite svježi špinat ili smrznuti špinat u listovima. Možete ga ostaviti i cijelog, ili propasirati za još kremastiju teksturu nakon što je kuhan (ali prije nego dodate slanutak).

SASTOJCI:

(Za 4 porcije / 4,63 kn po porciji / 18,52 kn za sve)

Za curry:

4 žlice suncokretovog ulja (0,40 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

Mali komadić đumbira (1,00 kn)

1 čili papričica (1,50 kn)

1 žlica curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

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

1 žličica soli (0,01 kn)

1 žličica smeđeg šećera (0,10 kn)

500 g smrznutog pirea od špinata (6,00 kn)

2 šalice domaćeg kokosovog mlijeka (1,66 kn)

2 šalice kuhanog slanutka (3,00 kn)

Dodatno:

2 žlice glatkog brašna (0,10 kn)

PRIPREMA:

Tanko narežite luk i fino nasjeckajte češnjak, đumbir i čili papričicu. Ulje stavite u dublju tavu na srednje jakoj vatri, pa kriške luka dinstajte desetak minuta, dok se luk ne karamelizira i ne dobije duboku smeđu boju. Dodajte češnjak, đumbir i čili papričicu, pa i njih kuhajte jedno 2-3 minute da malo omekšaju prije nego dodate curry prah, kurkumu, crni papar, sol i šećer. Miješajte minutu da začini zamiriše, te onda ubacite špinat, kokosovo mlijeko i slanutak. Kada zavrije, smanjite vatru i kuhajte poklopljeno 15-tak minuta, uz povremeno miješanje. Kušajte i prilagodite začine.

Ako vam se curry čini prerijedak, možete ga dodatno zgusnuti sa malo brašna. Umiješajte glatko brašno, s time da pazite da vam ne ostanu grudice. Kuhajte dodatnih 2-3 minute, te odmah poslužite preko kuhane riže.

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

What is autumn without squash recipes, my friends? Nothing, I say! I’m totally for seasonal fruits and veggies, as not only that they are then at their cheapest, but they’re also at their tastiest. So let’s take full advance of the fall abundance and do some hearty cooking.

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INGREDIENTS:

(Yields 4 servings / 0.99 EUR per serving / 3.96 EUR for all)

½ of butternut squash (0.53 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 large carrots (0.40 EUR)

6 cherry tomatoes (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup dried split yellow peas (0.67 EUR)

2 tbsp dried parsley (0.27 EUR)

4 cups vegetable broth (0.27 EUR)

6 sundried tomatoes (0.40 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking tray with parchment paper. Prepare the squash by giving it a good wash. Split it in half, then scoop and discard the seeds. Place on prepared baking tray with skin side down and roast for one hour, until softened and nicely caramelized. Allow the squash to cool slightly before scooping the flesh out of the skin and giving it a brief mash with a fork. I decided to roast the whole squash immediately and then froze the remaining half of the squash puree for future use. If you’d like a thicker soup, you can also dump all of the squash puree in it, or simply do as I did.

While your squash is roasting, wash, peel and finely dice all of the veggies. Soak the sundried tomatoes in a bit of warm water. Pick through the peas and rinse them in a colander, then set aside. Place a large pot with oil on high heat and sauté the onion for a few minutes until slightly translucent. Add in fresh garlic, carrots and cherry tomatoes and cook for a few minutes until slightly caramelized. Stir in garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf and cook for just a minute so the spices become fragrant. Throw in the peas, parsley and veggie broth. Finely dice the sundried tomatoes and add them into the soup together with their soaking liquid. Stir everything until fully incorporated.

Bring the soup to a rolling boil, then reduce heat and simmer on low for about one hour, until the peas are softened and cooked through. Finally, stir in the roasted squash puree, taste and adjust seasoning, then serve.

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Dragi prijatelji, što je jesen bez recepata sa tikvom? Ništa, baš ništa! Veliki sam zagovornik sezonskih recepata i načina kuhanja, jer tada ne samo da su voće i povrće najjeftiniji, već su ujedno i najukusniji. Stoga treba u punoj mjeri iskoristiti jesensko izobilje i baciti se na kuhanje.

SASTOJCI:

(Za 4 porcije / 7,35 kn po porciji / 29,41 kn za sve)

½ butternut tikve (4,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 velike mrkve (3,00 kn)

6 cherry rajčica (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica sušenog žutog graška (5,00 kn)

2 žlice sušenog peršina (2,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

6 sušenih rajčica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Pripremite tikvu tako da ju dobro operete i raspolovite. Žlicom očistite i bacite sve sjemenke. Stavite tikvu na pripremljeni protvan, sa kožom okrenutom prema dolje i pecite sat vremena da omekša i karamelizira se. Pustite tikvu da se malo ohladi prije nego meso odvojite od kože i malo ga izgnječite vilicom. Ja sam odlučila odmah ispeći cijelu tikvu, pa polovicu pirea smrznuti za kasnije. Ako želite gušću juhu, možete u nju ubaciti pire od cijele tikve, ili pak učinite kako sam i ja.

Dok se tikva peče, operite, ogulite i fino nasjeckajte svo povrće. Sušene rajčice namočite u malo tople vode. Proberite grašak i isperite ga u cjediljci pod tekućom vodom, pa stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte svježi češnjak, mrkve i cherry rajčice, te kuhajte koju minutu da se sve blago karamelizira. Umiješajte češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor i kuhajte minutu, samo da začini zamiriše, prije nego dodate grašak, peršin i temeljac. Fino nasjeckajte sušene rajčice, pa i njih ubacite skupa sa tekućinom u kojoj su se namakale. Dobro sve promiješajte.

Pustite da juha zavrije, smanjite vatru i krčkajte oko jedan sat, dok grašak ne omekša i ne bude sasvim kuhan. Na kraju umiješajte pire od pečene tikve, kušajte i prilagodite začine, pa poslužite.

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)

Colder autumn days are like made for wearing your favorite sweater and getting cozy with a bowl of a nice hot soup. This dish is not only delicious and healthy, but also very satisfying and filling, so it can definitely be served as a full meal. It comes together very quickly and reheats great, and thus makes a wonderful meal prep option.

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INGREDIENTS:

(Yields 6 servings / 0.85 EUR per serving / 5.12 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

2 large parsnips (1.33 EUR)

2 large carrots (0.40 EUR)

1 medium sized kale head (0.67 EUR)

2 cups brown lentils (0.80 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups vegetable broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Rinse the lentils in a colander and set aside. Place a large pot with oil on high heat and sauté the onion for a few minute until slightly translucent. Add in fresh garlic, chili pepper, garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf. Give a good stir and cook for just a minute until the spices become fragrant. Add in parsnips, carrots, kale, lentils, parsley, tomato paste and veggie broth. Stir and bring to a boil.

Once the soup reaches a rolling boil, reduce heat to low and simmer with a lid cracked open for 30 minutes. Taste and adjust seasoning and serve warm.

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Hladniji jesenski dani su kao stvoreni za to da se zavučete u najdraži džemper i ugnijezdite se sa zdjelicom fine tople juhice. Ovo jelo ne samo da je ukusno i zdravo, već je ujedno i vrlo zasitno, pa ga definitivno možete poslužiti kao samostalan obrok. Pripremiti ćete ga za čas, a podgrijava se super, pa je izvrsna ideja za pripremiti unaprijed i ponijeti na posao.

SASTOJCI:

(Za 6 porcija / 6,36 kn po porciji / 38,16 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,00 kn)

1 čili papričica (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

2 velika pastrnjaka (10,00 kn)

2 velike mrkve (3,00 kn)

1 srednje velika glavica kelja (5,00 kn)

2 šalice zelene leće (6,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom i stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta prodinstajte luk, sve dok ne postane staklast. Ubacite svježi češnjak, čili papričicu, češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor. Dobro promiješajte i kuhajte minutu, samo da začini zamiriše. Dodajte pastrnjak, mrkve, kelj, leću, peršin, koncentrat rajčice i povrtni temeljac. Promiješajte i pustite da zavrije.

Kada juha zavrije, smanjite vatru i lagano krčkajte 30 minuta sa odškrinutim poklopcem. Kušajte i prilagodite začine, pa poslužite toplo.

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)