HRSKAVI TROUGLICI

Hrskavi trouglici napunjeni baštom -sveže ubranim zelenišem – bebi spanaćem, mladom blitvom i keljem. Za dodatni šmek dodata je sveza mirođija i persun, isto iz baste.

trouglici 1

Potrebni sastojci:

1. pakovanje heljdinih kora

2. oko 300g svezeg zelenisa (blitvs, spanac, kelj…)

3. oko 100g tofua

4. 1dcl biljnog mleka

5. začini: kurkuma, kala namak (crna so) ili obicna za zamenu, 1 mladi crni luk, svez persun i mirodjija – po izboru

 

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treouglici 2

1.       Oko 100g tofua izmrviti, zaciniti kala namakom (ili obicnoom solju), kurkumom i alevom paprikom. Dodati malo biljnog mleka, sve promešati pa smesu lagano proprziti na maslinovom ulju.

2.       Sitno iseckati zelenis, ja sam u ovom slucaju imala mladi spanac, blitvu i kelj, mali crni luk i jedan cesanj belog, dodatak persuna i mirodjije. Dodati u tofu i prziti samo nekoliko minuta dok ne splasne.

3.       U soljici napraviti smesu pola kisele vode, pola maslinovog ulja. Jednu heljdinu koru premazati pa presaviti na 2 dela. U jedan kraj dodati po kašiku zelenisa pa preklapati u oblik trougla.

4.       Trouglice premazati ostatkom vode i ulja, posuti susamom po zelji i krupnom solju i peci u zagrejanoj rerni oko 15 minuta na 180C ili dok ne porumene.

5.       Prijatno!

6.  Ispod ovog, u slikama, imate način na koji se savijaju kore kako biste dobili trouglice!

 

TOFU KAJGANA

JEDAN OD KLASKA VEGAN ISHRANE – TOFU KAJGANA. SAVRSENOG UKUSA A SA MALO PRAVIH ZACINA, POSTAJE SAVRSENA.

TOFU KAJGANA3

Tofu je namirnica koja cini jednu od bitnih stvari u vegan ishrani. To je takozvani sir od soje, i dolazi u nekoliko varijanti: klasičan, dimljeni, sa dodacima orašastih plodova, sa začinima a može biti i različite tvrdoće te po tome razlikujemo i mekani, tvrdi i svileni tofu.

 

 

 

Potrebne namirnice:

– pola glavice crnog luka ili 1 mladi luk

– 4-5 očišćenih i seckanih šampinjona

– pola komada tofua (oko 100grama)

– jedna šaka bebi spanaća, kelja ili nekog drugog zeleniša

– začini: kurkuma, kala namak

– oko 1dcl biljnog mleka

 

1. iseckani luk i šampinjoni izdinstati na maslinovom ulju dok pečurke ne omekšaju.

2. u dubokom tanjiru izmrviti (ili lizgnjeliti vijuškom) kod tofua, dodati kašičicu kala namaka, i pola kašičice kurkume. dodati oko 50 ml mleka pa sve izmešati i dodati u tiganj.

3. mešati dok mleko ne ukuva a zatim dodati zeleniš da svene i ako treba dodati još malo mleka da bi smesa, tj sada već kajgana bila kremastija.

4. Možete posuti seckanim mladim lukom.

 

 

Varijacije su mnogobrojne, od povrća koje koristite (uvek možete koristii bilo koje druge pečurke, papriku, ili neko drugo povrće koje volite ) a i začine možete prilagoditi svom ukusu.

 

Kala namak je crna so, puna sumpora te ovoj kajgani daje pravi “jajasti” ukus. Može da se nabavi i kod nas, obzirom da je koristim u ovom jelu i u još nekoliko indijskih variva dugo traje pa je vredi kupiti.

Drugi začin koji sam koristila je kurkuma a prvenstveno je upotrebim jer kajgani da žućkastu boju.

 

Od začina svakako možete koristiti i biber, slatku papriku, ljutu čili papričicu, neke mediteranske začine… stvar ukusa, eksperimentišite, pa ćete videti šta vama odgovara!

 

 

 

TOFU KAJGANA2

MIRISI INDIJE – DAL MAKHANI

Začini, začini, baš dobro začini! Ako volite začine i dobro začinjenu hranu, uživaćete u ovom jelu indijske kuhinje!

DAAL5

 

work in progress

 

srpsi tekst je u fazi prevodjenja…

recept se nalazi dole na engleskom jeziku!

 

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DAAL4

Since i am a big fan of spices, I also enjoy Indian cuisine. A lot of spices find their perfect place in every meal and in just tastes so goood! Recently I purchased a book by vegan Richa, called Vegan Richa’s Indian cuisine and this was the first one recipe I tested from the book. It’s called Vegan Dal Makhani – Black lentils and Beans in creamy buttery gravy and I loved it!

 

In order not to rewrite smt that has already been written, here’s a link to her website and the recipe and I’ll just do copy – paste down below.

 

https://www.veganricha.com/2013/08/dal-makhani-beans-in-creamy-buttery.html

 

Ingredients

For the Lentils:

  • 1 cup (200 g) whole black gram , Urad Whole or use black lentils(see first paragraph for sub options)
  • 1/2 cup (88.5 g) kidney beans , Rajma
  • 3.5 cups (875 ml) water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon (0.5 teaspoon) red chili powder or cayenne or to taste

For the Tempering:

  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 (2 ) green chilis finely chopped I use Serrano chili pepper
  • 1 inch ginger finely chopped
  • 5-6 (5 ) garlic cloves finely chopped
  • 1 medium size onion chopped
  • 1/8 teaspoon (0.13 teaspoon) asafoetida hing
  • 1/2 teaspoon (0.5 teaspoon) turmeric powder
  • 2 medium size tomatoes chopped
  • 1 teaspoon garam masala regular or punjabi
  • 1 Tablespoon dried fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional
  • 2 Tablespoons Almond milk
  • 1/3 cup (78.9 ml) Cashew milk Blend 3 tbsp cashews in 1/3 cup water until smooth.
  • Vegan butter such as Earth Balance as needed

Instructions

  • Soak the lentils and beans overnight.
  • Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutes at high pressure once pressure has reached).
  • Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
  • In a large pan, add oil and heat on medium-high heat.
  • Add cumin seeds and cook till they start to change color.
  • Add ginger, garlic and green chili and saute until golden.
  • Add onion, asafetida and cook until translucent.
  • Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
  • Add the cooked black gram, kidney beans and the water they were cooked in.
  • Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
  • Add more water if the mixture is too thick.
  • Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
  • Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
  • Top with a small dollop of vegan butter or olive oil and cilantro.
  • Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
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LAKSA

laksa se može spremiti sa raznim povrćem ali u osnovi ima puno začina koji očaravaju svojim ukusom.
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Ode jos jedna #bundeva za pocetak jeseni. Savrseno se uklopila I zgusnula ovo malezijsko jelo #laksa sa pirincanim nudlama… (Ovo je od #jamieoliver I njegov serijal #15minutemeals 😊)
🍂🍁
Ja ne znam kako bih bez blendera, a za ovo vam treba:

mladi luk

2 cena belog luka

ljute papricice po ukusu

2-3 cm djumbir

komadic limunove trave

puno svezeg korijandera

nekoliko kasika soja sosa

velika kasika kikiriki putera

listovi kefir limete (odakle mi? Zamena – listici bosiljka)

kasicica kurkume

 

Sve to lepo izmiksate I dodate u vodu u kojoj se kuva bundeva (u povrtnom bujonu) I punu konzervu kokosovog mleka. Kad provri dodate pirincane nudle (mozete I posebno da ih skuvate, ili neku drugu vrstu nudli ili pirinac). Ukus poboljsavate soja sosom i lajmom/limunom. 🍂🍁
Prijatno! Uzivajte u toplim jesenjim danima uz ovo jelo!

laksa2

 

Creamy and spicy #malaysianlaksa that has #spaghettisquash as a base.

 

I love its sweetness and spicy taste through various and basic ingredients of the #malaysiancuisine –

spring onion

garlic

ginger

peanut butter

soysauce

spring onion

chilli pepper

cilantro

lime leafs

turmeric and

coconut milk

coriander 

sesame oil

 

  1. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.
  2. Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then grate and tip into the boiling stock.
  3. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.
  4. Pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.
  5. Serve the laksa with rice noodles (or any type of the noodles you want) and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

 

Texture is perfectly smooth and so good for enjoying autumn 🍂🍁. Serve it and bon appetite!

.
Adapted from #jamieoliver15minutemeals