Torta "Nutella"

  
Sastojci (za kalup promjera 20 cm):

za donji dio:
1 šalica lješnjaka
1 šalica datulja
2 žlice kakaa u prahu

za kremu:
1 šalica lješnjaka
1 šalica datulja
400 g običnog tofua
5 žlica kakaa u prahu
max. 1/4 šalice biljnog mlijeka
sirup od agave po ukusu

Priprema:

1. Lješnjake pržite na suhoj tavi na tihoj vatri dok ne počnu puštati ugodan miris i poprimiti lagano zlatnu boju.
2. Tijekom prženja korica počinje sama otpadati. Lješnjake koji nisu izgubili koricu stavite u krpu, zavežite i dobro ih promiješajte unutar krpe da se s njih ostatak korice skine.
3. Datulje namočite kratko u vodi da omekšaju.
4. Šalicu lješnjaka smrvite u mlincu za kavu. Sve sastojke za donji dio stavite u blender i izmiksajte dok ne dobijete ljepljivu smjesu. Smjesu stavite na dno kalupa, stisnite i izgladite s rukom.
5. Sada pripremite kremu. Ostatak lješnjaka također smrvite u mlincu za kavu.  Lješnjake, datulje i kakao u prahu blender i dobro izmiksajte u glatku, kremastu smjesu. Ukoliko krema nije dovoljno slatka dodajte sirup od agave po ukusu. U slučaju da je smjesa pregusta dodajte malo biljnog mlijeka. Smjesu stavite u kalup i izravnajte.
6. Tortu pustite preko noći u hladnjaku da se stvrdne. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Izvor:  Misa Mocy

Sirovi brownie / Raw brownie

Sastojci (za kalup 20cmx20cm):

Tjesto:
2 šalice oraha
1 šalica grožđica
2/3 šalice datulja
4 žlice sirovog kakaa u prahu
1/2 žličice kajenskog papra
1 žličica cimeta u prahu
2-3 prstohvata kardamona u prahu
1 prstohvat morske ili himalajske soli
1/4 šalice soka od naranče

Čokoladni preljev:
1/5 šalice rastopljenog kokosovog ulja
3 žlice sirovog kakaa u prahu
2 žlice javorovog sirupa ili sirupa od agave
2 žlice bademovog mlijeka

Priprema:

1. Orahe stavite u blender i smrvite u prah. Dodajte ostale sastojke osim soka od naranče i još jednom sve izmiksajte.
2. Smjesu prebacite u posudu i dodajte sok od naranče. Sve dobro izmiješajte rukom. Smjesa će biti ljepljiva, ali će se u hladnjaku stvrdnuti.
3. Na dno kalupa stavite prijanjajuću foliju. Smjesu stavite u kalup, stisnite i izravnajte rukom.
4. Kalup stavite u zamrzivač na najmanje sat vremena. Kada se smjesa stvrdne pripremite čokoldani preljev.
5. Rastopite kokosovo ulje, dodajte sirup i mlijeko i dobro promiješajte. Preljev stavite na vrh kolača.
6. Kolač stavite u zamrzivač još 10-15 minuta da se preljev stvrdne.

Dobar tek! :-)

Ingredients (for form 20cmx20cm):

Cake:
2 cups of walnuts
1 cup of raisins
2/3 cup of pitted dates
4 cups of raw cocoa powder
1/2 tsp of cayenne pepper
1 tsp of ground cinnamon
2-3 pinches of ground cardamon
1 pinch of sea salt or Himalayan salt
1/4 cup of freshly squeezed orange juice

Chocolate topping:
1/5 cup of melted coconut oil
3 tbsp of raw cocoa powder
2 tbsp of maple or agave syrup
2 tbsp of almond milk

Preparation:

1. Place the walnuts into a blender and blend into a powder. Add other ingredients, except for orange juice, and blend once more.
2. Place the mix into a bowl and add orange juice. Mix it with your hand. The mix will be soft and sticky but it will harden up in th refrigerator.
3. Place a sheet of adhesive foil at the bottom of the form. Place the mixture in the form, press and even out with your hand.
4. Put the form into the freezer for at least one hour. When the mixture hardens, prepare the chocolate topping.
5. Melt the coconut oil, add the syrup and milk and mix well. Cover the top of the cake with the chocolate topping.
6. Place the cake in the freezer for 10-15 minutes so that the topping hardens.

Enjoy! :-)

Izvor/Source: Natura na talerzu

Bezglutenske američke palačinke / Gluten-free American pancakes

Sastojci:

1 banana
1 šalica (200 ml) biljnog mlijeka
1 šalica (200 ml) rižinog brašna
1/3 žličice soda bikarbone
3 žlice sirupa od agave
prstohvat soli
ulje za prženje

Priprema:

1. Bananu, mlijeko i sirup od agave stavite u posudu i izmiksajte sa štapnim mikserom.
2. Dodajte sodu bikarbonu, rižino brašno i sol i još jednom izmiksajte.
3. Pržite na srednjoj vatri sa obe strane dok ne poprime zlatnu boju.
4. Poslužite s marmeladom, čokoladnim ili voćnim preljevom. Preljev na slikama je napravljen od izmiksanog šumskog voća, banane i sojinog mlijeka.

Dobar tek! :-)

Ingredients:

1 banana
1 cup (200 ml) of plant-based milk
1 cup (200 ml) of rice flour
1/3 tsp of baking soda
3 tbsp of agave syrup
pinch of salt
oil for frying

Preparation:

1. Place the banana, milk and agave syrup in a bowl and blend until smooth.
2. Add baking soda, rice flour and salt and blend once again.
3. Fry on middle heat on both sides until golden brown.
4. Serve with marmalade, chocolate or fruit topping. The topping in the pictures is made of blended forest fruits, banana and soy milk.

Enjoy! :-)

Izvor/Source: Veganbanda

Torta od želea i čokolade / Jelly and chocolate tart

Sastojci (za kalup promjera cca. 28 cm):

za donji dio:
2 šalice oraha
1 šalica kokosovog brašna
1 šalica grožđica
1 žlica kakaa u prahu
1/2 banane

za žele:
3 šalice soka od višnje
1 šalica sušene brusnice
2 žličice agar-agar
sirup od agave po želji

za preljev:
100 g čokolade za kuhanje
1/2 šalice biljnog mlijeka
2 žlice sirupa od agave
bobice šipka za ukras

Priprema:

1. Grožđice namočite u vodi da omekšaju. 
2. Orahe, kokosovo brašno i kakao stavite u blender i smrvite. Dodajte iscijeđene grožđice i pola banane te sve izmiksajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak da se smjesa malo stvrdne.
3. Sok od višnje i brusnice stavite u lonac, dodajte agar-agar i zakuhajte. Kuhajte na tihoj vatri 2-3 minute da se agar aktivira. Sok izlijte u kalup i stavite u hladnjak.
4. Kad se žele stvrdne pripremite čokoladni preljev. Čakoladu rastopite u mlijeku u vodenoj kupki te prelijte vrh torte. Tortu ukrasite bobicama šipka i stavite u hladnjak da se čokolada stvrdne.

Dobar tek! :-)

Ingredients (for ca. 28 cm diameter form):

for the base:
2 cups of walnuts
1 cup of finely shredded coconut
1 cup of raisins
1 tbsp of cocoa
1/2 banana

for jelly:
3 cups of cherry juice
1 cup of dried cranberries
2 tsp of agar-agar
agave syrup to taste

for topping:
100 g dark chocolate
1/2 cup of plant based milk
2 tbsp of agave syrup
pomegranate seeds for decoration

Preparation:

1. Cover the raisins with water so they soften. 
2. Put the walnuts, shredded coconut and cocoa into a blender and mix into powder. Add drained raisins and half a banana and mix into a sticky dough. Place the dough on the bottom and sides of the form, press and even out. Place the base in the refrigerator so that it hardens.
3. Place the cherry juice and cranberries into a pot, add agar-agar and bring to boil. Boil on low heat for 2-3 minutes for the agar to activate. Pour the juice into the form and transfer it into the refrigerator so the jelly hardens.
4. When the jelly is hard, you can prepare the chocolate topping. Melt the chocolate in the milk in a bain marie. Pour it out on the top of the cake and add the pomegranate seeds for decoration. Again transfer the tart into the refrigerator so that the chocolate hardens.

Enjoy! :-)

Izvor/Source: Weganon

Bezglutenski kruh s tikvicom / Gluten-free bread with courgette

Sastojci:

1/2 šalice heljdinog brašna
1/2 šalice prosenog brašna
1/2 šalice rižinog brašna
1 žličica sode bikarbone
1 žlica mljevenog lana + 3 žlice vode
1 srednja tikvica
1 šalica biljnog mlijeka
1/2 žličice soli

Priprema:

1. Mljeveni lan izmiješajte s tri žlice vode i pustite sa strane da upije vodu.
2. Tikvicu naribajte na sitnom ribežu i iscijedite višak vode.
3. Sve suhe sastojke stavite u posudu. Dodajte lan i biljno mlijeko i sve dobro izmiješajte. Na kraju dodajte naribanu tikvicu i još jednom izmiješajte.
4. Pećnicu zagrijte na 180 stupnjeva. Kruh pecite cca. 60 minuta. Nakon tog vremena provjerite s čačkalicom da li je iznutra ispečen.

Dobar tek! :-)

English version is available in the original recipe in the link below.


Izvor/Source: An Apple A Day

Bezglutenski njoki od slatkog krumpira / Gluten-free sweet potato gnocchi

Sastojci (za 2 porcije):

500 g pirea od pečenih batata
80 g brašna od tapioke
100 g kukuruznog brašna
2 žlice delikatesnog sušenog kvasca
prstohvat muškatnog oraščića
1/2 žličice soli

Priprema:

1. Batate operite, stavite u prethodno ugrijanu pećnicu na 200 stupnjeva i pecite dok ne postanu mekani, otprilike 40 minuta. Pustite ih da se ohlade, ogulite i izmiksajte u pire.
2. U veću posudu stavite pire od batata, brašno, delikatesni sušeni kvasac, muškatni oraščić i sol i sve dobro izmiješajte rukom.
3. Na površinu na kojoj ćete formirati njoke stavite malo brašna. Vlažnom rukom formirajte valjke te ih izrežite na željenu velićinu.
4. U loncu zakuhajte vodu i dodajte malo soli. Kad voda zakuha ubacite njoke i promiješajte žlicom da se ne zaljepe. Kuhajte 2-3 minute od trenutka kada isplivaju na površinu.
5. Poslužite s umakom po vlasitom izboru i ribanim veganskim "parmezanom".

Dobar tek! :-)

Ingredients (for 2 portions):

500 g of sweet potatoe puree
80 g of tapioca flour
100 g of corn flour
2 tbsp of nutritional yeast
pinch of ground nutmeg
1/2 tsp of salt

Preparation:

1. Wash the sweet potatoes, place them in an oven preheated to 200 degrees Celsius and bake until soft, for about 40 minutes. Leave them to cool down, peel them and mix them into puree.
2. Put the puree, flours, nutritional yeast, nutmeg and salt into a larger bowl and mix all well with your hand into a soft dough.
3. Put a little bit of flour onto the surface where you are going to form the gnocchi. With a moist hand roll long dough rolls, flatten them slightly and cut into smaller pieces.
4. Bring salty water to boil and when it is boiling put the gnocchi in. Stir to make sure they do not stick to the bottom. Cook for 2-3 minutes from the moment when they come up to the surface.
5. Serve with a sauce of your own choice and the vegan "parmesan".

Enjoy! :-) 


Izvor/Source: True taste hunters

Ribani "parmezan" / Grated "parmesan" cheese

Sastojci:

3 žlice oguljenih badema ili badema u listićima
2 žlice delikatesnog sušenog kvasca
prstohvat kurkume
prstohvat kajenskog papra
prstohvat himalajske soli

Priprema:

1. Sve sastojke stavite u blender i usitnite ih u prah.
2. Parmezan stavite u malu teglicu i čuvajte na suhom mjestu.

Dobar tek! :-)

Ingredients:

3 tbsp of peeled almonds or almond flakes
2 tbsp of nutritional yeast
pinch of kurkuma
pinch of cayenne pepper
pinch of Himalayan salt

Preparation:

1. Put all the ingredients in a blender and mix into powder.
2. Place the parmesan cheese in a small jar and store in a dry place.

Enjoy! :-)


Izvor/Source: True taste hunters

Torta od malina i vanilije / Raspberry and vanilla cake

Sastojci (za kalup promjera 21 cm):

za donji dio:
1,5 šalice badema
100 g datulja
3/4 šalice kokosovog brašna
1 žlica rastopljenog kokosovog ulja

za kremu:
200 g prosa (1 šalica)
100 ml sirupa od agave (ili više po ukusu)
sok od 1 limuna
3/4 šalice indijskih oraščića (namakanih preko noći)
1 žličica arome od vanilije
1 šalica malina

Priprema:

1. Datulje zalijte vrelom vodom i pustite otprilike 15 minuta da omekšaju.
2. Bademe stavite u blender i smrvite. Dodajte ostale sastojke za donji dio i izmiksajte u ljepljivu smjesu. Ako je smjesa pretvrda ili presuha, možete dodati malo vode. 
3. Smjesu stavite na dno kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak.
4. Proso operite i zalijte s 4 šalice vode (ili biljnog mlijeka). Omjer prosa i vode je 1:4. Kuhajte ga na tihoj vatri cca. 20 minuta dok ne upije cijelu vodu i počinje se raspadati.
5. Indijske oraščiće i 2-4 žlice skuhanog prosa stavite u blender i izmiksajte u glatku kremu.
6. Dodajte ostatak prosa, sirup od agave, sok od limuna i aromu od vanilije i sve dobro izmiksajte.
7. 2/3 kreme stavite u kalup i pustite da se ohladi.
8. U ostatak kreme dodajte maline i još jednom sve dobro izmiksajte. Kremu dodajte u kalup.
9. Tortu pustite preko noći u hladnjaku da se stvrdne. Ukrasite po vlastitom ukusu.

Dobar tek! :-)

Ingredients (for 21 cm diameter form):

for base:
1,5 cup of almonds
100 g of dates
3/4 cup of shredded coconut
1 tbsp of melted coconut oil

for filling:
200 g millet (1 cup)
100 ml agave syrup (or more to taste)
juice of 1 lemon
3/4 cup of cashews (soaked over night)
1 tsp of vanilla extract
1 cup of raspberries

Preparation:

1. Cover the dates with boiling water and leave for ca. 15 minutes to soften.
2. Place the almonds into a blender and ground them. Add other ingredients for the base and mix all into a sticky dough. If the dough is too hard or too dry add a little bit of water. 
3. Put the dough on the bottom of the form, press with your hand and even out. Transfer the form into a refrigerator.
4. Wash the millet, add 4 measures of water (or plant based milk). The ratio of millet and water must be 1:4. Cook the millet for ca. 20 minutes until it soaks the whole water and starts to break down.
5. Place the cashews into a blender along with 2-4 table spoons of cooked millet and blend into a smooth paste.
6. Add the remaining millet, agave syrup, lemon juice and vanilla extract and blend it all well until smooth.
7. Transfer 2/3 of the filling into the form and leave in a cool place to cool down.
8. Add the raspberries into the remaining filling and mix once again. Transfer the filling into the form.
9. Leave the cake in the refrigerator over the night to harden. Decorate to your own taste.

Enjoy! :-)

Izvor/Source: erVegan

Bezglutenski kruh od heljde i prosa / Buckwheat and millet gluten-free bread

Sastojci:

1 velika šalica sirove heljde (svijetle boje)
1 velika šalica prosa
1 žlica maslinovog ulja
1 i 1/2 ravne žličice soli

Priprema:

1. Heljdu i proso dobro operite dok voda od pranja ne bude prozirna. 
2. Stavite ih odvojeno u teglice i zalijte hladnom vodom. Vode mora biti cca. 2 cm više od razine heljde. Pustite ih otprilike 48 sati, povremeno promiješajte i dodajte malo vode ako je upiju previše. Voda u teglici s heljdom će postati pjenasta i sluzava. Nakon nekog vremena žitarice će početi mirisati pomalo kiselo.
3. Nakon 48 sati iscijedite vodu a heljdu i proso prebacite u veći lonac. Izmiksajte ih sa štapnim mikserom dok ne dobijete strukturu tijesta za kruh. Ako je tijesto pregusto, možete dodati malo vode. Umiješajte sol i maslinovo ulje.
4. U mali kalup stavite papir za pečenje. Tijesto stavite u kalup i pustite u hladnoj peći još cca. 12 sati.
5. Nakon tog vremena upalite peć na 180 stupnjeva. Kruh pecite 60 minuta od trenutka kada se peć ugrije na postavljenu temperaturu.
6. Pustite kruh da se potpuno ohladi i tek onda ga narežite na fete, inače će se raspadati.
7. Kruh možete također pripremiti od dvije šalice heljde, bez prosa.

Dobar tek! :-)

Ingredients:

1 large cup of raw buckwheat (not roasted)
1 large cup of millet
1 tbsp of olive oil
1,5 tsp of salt

Preparation:

1. Wash the buckwheat and millet well until the water becomes clear. 
2. Place them separately in two jars and cover with cold water. There should be ca. 2 cm more water than grains. Leave them for about 48 hours, stir from time to time and add a bit more water if they soak too much water in. The water in the buckwheat jar will become foamy and sticky. After some time the grains will start smell a bit sour - that is fine.
3. After 48 strain the grains and place them in a bigger bowl. Mix them with a hand blender until you get a structure of a bread batter. If the batter is too thick, you can add some water. Mix in the salt and olive oil.
4. Place baking paper in a small form. Transfer the batter into the form and leave it in a cold oven for about 12 hours more.
5. After this time turn the oven on, set the temperature at 180 degrees Celsius. Bake the bread for 60 minutes from the moment when the oven reaches the set temperature.
6. Leave the bread to cool completely cool down. If you try to cut it before it is cool, it will fall apart.
7. You can also make this bread out of two cups of buckwheat, without millet.

Enjoy! :-)

Izvor/Source: Skutecznie.tv

Pohani "riblji" tofu / Tofu "fish"

Sastojci:

200 g običnog tofua
2 lista Nori alga
3 žlice rižinog brašna (ili pšeničnog brašna)
1/2 šalice sojinog umaka
ulje za prženje
opcionalno: krušne mrvice i Vegeta Twist za ribu

Priprema:

1. Tofu narežite na tanke pločice. Stavite ga u posudu i zalijte sojinim umakom. Sojin umak možete razrijediti s malo vode da potpuno prekrije tofu. Po želji u njega možete umiješati Vegetu Twist za ribu. Tofu stavite u hladnjak na cca. 3 sata ili preko noći.
2. Brašno izmiješajte s vodom da dobijete strukturu tijesta za palačinke.
3. Alge Nori narežite na trake širine od cca. 4 cm.
4. Tofu izvadite iz sojinog umaka i umotajte ga u trake od alga. Ako su alge presuhe ili pretvrde smočite ih malo s vodom.
5. Tofu savijen u alge uvaljajte u tijesto i pržite ga na umjerenoj vatri dok ne poprimi zlatnu boju. Po želji dodatno možete tofu uvaljati i u krušne mrvice.
6. Poslužite za ručak s krumpirom i umakom od češnjaka ili kao prilog.

Dobar tek! :-)

Ingredients:

200 g of plain tofu
2 Nori algae sheets
3 tbsp of rice flour (or wheat flour)
1/2 cup of soy sauce
oil for frying
optional: breadcrumbs and fish spice mix

Preparation:

1. Cut tofu into thin slices. Place it in a bowl and cover with soy sauce. You can add some water so that tofu is completely covered. Optionally you can mix the soy sauce with a fish spice mix. Leave the bowl in the refrigerator for about 3 hours or overnight.
2. Mix the flour with water until you get a thick but liquid batter.
3. Cut the Nori sheets into strips ca. 4 cm wide.
4. Take tofu out of the soy sauce and wrap it in the Nori strips. If Nori is too dry and too hard, soften it with a little bit of water.
5. Cover the tofu in the batter and fry on middle heat until golden brown. If you wish, you can additionally cover the tofu in breadcrumbs.
6. Serve for lunch with potatoes and garlic sauce or as a side dish.

Enjoy :-)

Izvor/Source: Zakrecony wege obiad

Torta s lješnjacima i karamelom od datulja / Tart with hazelnuts and dates caramel

Sastojci:

za donji dio:
1 šalica sjemenki suncokreta
1 šalica kokosovog brašna
1 šalica oraha
3 žlice sirupa od agave
1 žlica kakaa u prahu
1 žličica cimeta u prahu
1 banana

za karamel:
2 šalice datulja bez koštica
1 limenka kokosovog mlijeka (70-80% kokosa) ohlađena preko noći u hladnjaku
5 žlica vode od namaknja datulja
1,5 šalica lješnjaka

za čokoladni preljev:
100 g čokolade sa 70% kakaa
1/2 šalice biljnog mlijeka
1 žličica cimeta u prahu
lješnjaci za ukras

Priprema:

1. Sjemenke suncokreta, kokosovo brašno i orahe stavite u blender i sameljite.
2. Dodajte kakao u prahu, bananu i sirup od agave. Sve dobro izmiješajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa za tortu te izravnajte.
3. Datulje namočite 2-3 sata u vodi da omekšaju. Stavite ih u blender zajedno s tvrdim dijelom kokosovog mlijeka i 5 žlica vode od namaknja datulja i izmiksajte u glatku smjesu. 
4. U smjesu dodajte cijele lješnjake, izmiješajte i stavite na dno kalupa.
5. Ugrijte mlijeko u loncu, dodajte čokoladu polomljenu na kockice i cimet. Kad se čokolada rastopi, prelijte vrh torte i ukrasite je s polovicama lješnjaka ili po vlastitom ukusu.

Dobar tek! :-)

Ingredients:

for base:
1 cup of sunflower seeds
1 cup of finely shredded coconut
1 cup of walnuts
3 tbsp of agave syrup
1 tbsp of cocoa
1 tsp of grounded cinnamon
1 banana

for caramel:
2 cups of pitted dates
1 can of coconut milk (70-80% of coconut) cooled in refrigerator over night
5 tbsp of water from soaking the dates
1,5 cups of hazelnuts

for chocolate topping:
100 g of dark chocolate (70% cocoa)
1/2 cup of plant milk
1 tsp of grounded cinnamon
hazelnuts for decoration

Preparation:

1. Put the sunflower seeds, shredded coconut and walnuts into a blender and ground them finely.
2. Add cocoa, cinnamon, banana and agave syrup and mix well into a sticky dough. Place the dough onto the bottom and sides of the form and even out.
3. Soak the dates in water for 2-3 hours until they soften. Place them into a blender along with the hard part of coconut milk and 5 table spoons of water from soaking the dates. Blend until smooth.
4. Add whole hazelnuts, mix and transfer the caramel into the form.
5. In a bowl heat the milk, add the cinnamon and chocolate divided into pieces. When chocolate melts, cover the cake with the chocolate topping. Decorate with halves of hazelnuts or to your own taste.

Enjoy! :-)

Izvor/Source: Weganon

Marinirane bukovače s brusnicom / Marinated oyster mushrooms with cranberries

Sastojci:

500 g bukovača
2 žlice biljnog ulja
sol

1/2 šalice suncokretovog ulja
6 žlica octa
2 žlice sirupa od agave
4 žlice svijetlog umaka od soje
4 lovorova lista
14 klinčića
8 bobica papra
2 bobice pimenta
1 ravna žličica soli

2/3 šalice sušene brusnice
1 crveni luk

Priprema:

1. Bukovače očistite i narežite na trakice. Posolite ih i utrljajte u ulje. Bukovače stavite na pladanj i pecite 20 minuta na 200 stupnjeva.
2. Sada pripremite marinadu. Suncokretovo ulje, ocat, sirup od agave, umak od soje i začine stavite u teglicu. Teglicu zatvorite i dobro potresite da se sastojci izmiješaju.
3. Luk narežite na tanke trakice.
4. Pričekajte da se bukovače ohlade. U posudi izmiješajte bukovače s brusnicom i lukom i zalijte ih marinadom.
5. Prebacite sve u teglicu, zatvorite i ostavite u hladnjaku preko noći. Bukovače možete čuvati u hladnjaku čak i do dva tjedna. Poslužite ih sa kruhom.

Dobar tek! :-)

Ingredients:

500 g oyster mushrooms
2 tbsp of cooking oil
salt

1/2 cup of sunflower oil
6 tbsp of vinegar
2 tbsp of agave syrup
4 tbsp of light soy sauce
4 bay leaves
14 cloves
8 berries of black pepper
2 berries of allspice
1 flat tsp of salt

2/3 cup of dried cranberries
1 red onion

Preparation:

1. Clean the oyster mushrooms and cut them into strips. Rub salt and cooking oil into them. Bake them for 20 minutes in 200 degrees Celsius.
2. Now prepare the marinate. Put the sunflower oil, vinegar, agave syrup, soy sauce and all the spices into a jar. Close the jar and shake it well untill all ingredients mix together.
3. Cut the onion into thin strips.
4. Wait a while for the mushrooms to cool down. In a bowl mix the mushrooms with onion and cranberries. Cover it all with the marinate.
5. Transfer it all into a jar, put the cover on it and refrigerate over night. You can keep the mushrooms in the refrigerator for up to two weeks. Serve them with bread.

Enjoy! :-)

Izvor/Source: Jadlonomia

Crvena juha od povrća / Red vegetable soup

Sastojci:

3 srednje mrkve
1 korijen peršina
komad korijena celera
1 veliki luk
3 srednje cikle
1 mala cvjetača
4 srednja krumpira
1 limenka bijelog graha
2 lovorova lista
5-6 bobica pimenta
1 žličica kurkume
1 žličica slatke dimljene paprike u prahu
1 žlica mažurana
3 žlice suhog delikatesnog kvasca
maslinovo ulje
sol i papar po želji

Priprema:

1. Luk nasjeckajte i spržite ga na maslinovom ulju dok ne dobije zlatnu boju.
2. Mrkve, peršin, celer, cikle i krumpir narežite na kockice. Cvjetaču narežite na manje komadiće. Grah iscijedite.
3. Narezanu mrkvu, peršin, celer i ciklu dodajte u lonac s lukom. Dodajte dovoljno vode da pokrije svo povrće. Zakuhajte i dodajte sve začine. Kuhajte cca. 5 minuta.
4. Dodajte narezani krumpir i cvjetaču. Po potrebi dodajte više vode. Kuhajte još cca. 10 minuta dok svo povrće ne omekša.
5. Na kraju dodajte grah.
6. Ako želite da juha bude više zasitna, možete dodati skuhanu rižu ili paštu.

Dobar tek! :-)

Ingredients:

3 middle size carrots
1 parsley root
1 piece of celeriac
1 large onion
3 middle size beetroots
1 small cauliflower
4 middle size potatoes
1 can of white beans
2 bay leaves
5-6 allspice berries
1 tsp of kurkuma
1 tsp of sweet smoked paprika
1 tbsp of marjoram
3 tbsp of nutritional yeast
olive oil
salt and pepper to taste

Ingredients:

1. Chop the onion and fry it on olive oil until golden.
2. Cut the carrots, parsley root, celeriac, beetroots and potatoes into cubes. Divide the cauliflower into smaller pieces. Drain the beans.
3. Add the carrots, parsley root, celeriac and beetroots into the pot with onion. Add enough water to cover all the vegetables. Bring to boil and add all spices. Cook for ca. 5 minutes.
4. Add the potatoes and cauliflower. If needed, add some more water. Cook for ca. 10 minutes more until all the vegetables are soft.
5. At the end add the beans.
6. If you wish for the soup to be more filling, you can add cooked rice or pasta.

Enjoy! :-)

Izvor/Source: VeganArt