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

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

Pohani "riblji" komadići / "Fish" nuggets

Sastojci:

1,5 srednjeg korijena celera
5 žličica alga Nori
1 žličica sojinog umaka
1 žličica soli
0,5 žličice papra
3 bobice pimenta
3 lovorova lista
1 režanj češnjaka

za pohanje:
3 žlice kukuruznog brašna
5 žlica vode
1 žličica alga Nori
1,5 žličice sojinog umaka
usitnjene kukuruzne pahuljice

Priprema:

1. Celer ogulite, narežite ga na pločice debljine ca. 1-1,5 cm. Ako su pločice velike, narežite ih na pola ili na 4 komada.
2. Narezani celer, alge, začine i zgnječjeni češnjak stavite u veći lonac te zalijte vodom. Kuhajte ca. 20 minuta dok celer ne omekša. Iscijedite ga i pustite da se ohladi.
3. Brašno izmiješajte s vodom, algama i sojinim umakom. Kukurzne pahuljice stavite u čistu vrećicu i dobro izmrvite batom.
4. Svaki komadić celera uvaljajte u brašno, pa u kukurzne mrvice.
5. Pržite kratko na ulju na srednjoj vatri dok komadići ne poprimu zlatnu koricu.

Dobar tek! :-)

Ingredients:

1,5 middle size celeriac
5 tsp of Nori algae flakes
1 tsp soy sauce
2 tsp salt
1/2 tsp pepper
3 berries of allspice
3 bay leaves
1 clove of garlic

for batter:
3 tbsp corn flour
5 tbsp water
1 tsp of Nori algae flakes
1,5 tsp of soy sauce
grounded corn flakes

Preparation:

1. Peel the celeriac and cut it in 1-1,5 cm wide slices. If the slices are too big, cut them in half or into four parts.
2. Place the celeriac, algae, spices and pressed garlic into a large pot and cover with water. Cook cca. 20 minutes until the celeriac softens. Drain it and leave aside to cool down.
3. Mix the flour with water, algae and soy sauce. Place the corn flakes into a clean bag and ground them with a mallet.
4. Cover each piece of celeriac with the batter and then with the grounded cornflakes.
5. Fry for a short while on medium heat until the skin becomes golden and crunchy.

Enjoy! :-)

Izvor/Source: Bananowe Pole

Veganska korma / Vegan korma

Sastojci (za 4-5 porcija):

200 g običnog tofua
1 limenka slanutka (240 g)
2 mrkve
1 crvena paprika
1 tikvica
1 luk
1 režanj češnjaka
3 žlice indijskih oraščića
3 cm svježeg đumbira
2 žličice rimskog kumina
1 žličica kardamona u prahu
2 žličice kurkume
2 žličice mljevenog korijandera
1 žličica garam masale
1/3 žličice mljevene ljute papričice
1 limenka kokosovog mlijeka
ulje
sol i papar po želji

Priprema:

1. Nasjeckajte luk. Mrkvu, papriku i tikvicu narežite na komadiće.
2. U većem loncu zagrijte malo ulja. Dodajte nasjeckani luk i pržite cca. 5 minuta. Dodajte sve začine, đumbir i nasjeckani češnjak te još kratko pržite.
3. Dodajte mrkvu i malo vode. Poklopite i kuhajte umjerenoj vatri.
4. Nakon cca. 5 minuta dodajte papriku i tikvicu. Po potrebi dodajte još malo vode. Kuhajte dok povrće ne omekša.
5. Na kraju dodajte iscjeđeni slanutak, narezani tofu na kockice i kokosovo mlijeko. Zakuhajte i ugasite vatru.
6. Pustite nekoliko sati prije posluživanja da se svi okusi izmiješaju. Poslužite s rižom.

Dobar tek! :-)
____________________
 
Ingredients (for 4-5 portions):

200 g plain tofu
1 can of chickpeas (240 g)
2 carrots
1 red bell pepper
1 courgette
1 onion
1 clove of garlic
3 tbsp of chashews
3 cm of fresh ginger
2 tsp of cumin seeds
1 tsp of cardamon powder
2 tsp of turmeric
2 tsp of ground corriander
1 tsp of garam masala
1/3 tsp of chili powder
1 can of coconut milk
cooking oil
salt and pepper to taste

Preparation:

1. Chop the onion and cut the carrot, bell pepper and courgette into pieces.
2. Add some oil in a large pot, heat it up and add the onion. Fry for ca. 5 minutes. Add all spices, ginger and garlic and fry for a short while.
3. Add the chopped carrot and a little bit of water. Cover the pot and cook on medium heat.
4. After about 5 minutes add the bell pepper and courgette. If needed, add some more water. Cook until the vegetables soften.
5. At the end add drained chickpeas, tofu cut into pieces and coconut milk. Bring to boil and turn off the heat.
6. Leave it for a few hours before serving so that all the tastes blend together. Serve with rice.

Enjoy! :-)

Izvor/Source: Food Porn, Vegan Style

"Riblji" štapići / "Fish" fingers

Sastojci (za cca. 22 štapića):

2 šalice suhog prosa
4 limenke bijelog graha
2 luka
5 listova Nori alga (15 g)
3 vrhom pune žlice delikatesnog sušenog kvasca
1 vrhom puna žlica dimljene slatke paprike
sol i papar po želji

Priprema:

1. Proso zalijte s 4 šalice vrele vode, dodajte sol i kuhajte poklopljeno na tihoj vatri dok ne upije cijelu vodu. Pustite da se ohladi.
2. Iscijedite grah, stavite ga u veću posudu i izmiksajte sa štapnim mikserom.
3. Luk sitno narežite, spržite ga na ulju dok ne dobije zlatno-smeđu boju i dodajte u posudu s grahom.
4. Listove Nori alga narežite sa škaricama na sitne komadiće i dodajte u istu posudu.
5. Dodajte sve začine i proso i sve još jednom izmiksajte sa štapnim mikserom.
6. Smjesu još jednom dobro izmiješajte rukom. Formirajte štapiće te ih spržite na ulju na srednjoj vatri.

Dobar tek! :-)

Ingredients (for ca. 22 fingers):

2 cups of dry millet
4 cans of white beans
2 onions
5 Nori sheets (15 g)
3 full tbsp of nutritional yeast flakes
1 full tbsp of smoked sweet paprika
salt and pepper

Preparation:

1. Put the millet in 4 cups of boiling water, add a little salt, cover it and cook until all water is absorbed. Leave aside to cool down.
2. Drain the beans, place them in a larger bowl and mash them with hand blender.
3. Finely chop the onion, fry it on oil until golden brown and then add it to the beans.
4. Use scissors to cut the Nori sheets into tiny pieces and add them into the bowl.
5. Add all spices and millet and once again mash everything with hand blender.
6. Mix it once more with your hand. Form the "fish" fingers and fry them on medium heat on both sides until golden brown.

Enjoy! :-)

Izvor/Source: VeganArt/Lebiodka Pospolita
Fotke/Photos: Michael Wende/Bobasy Inc.

Bijeli grah s dimljenim tofuom / White beans with smoked tofu

Sastojci (za 3-4 porcije):

3 limenke bijelog graha
2 limenke pasiranih rajčica

vrhom puna žlica mažurana
200 g dimljenog tofua (ili tempeha)
4 mala luka
3 režnja češnjaka
žlica dimljene paprike u prahu
1 ljuta papričica
sol i papar po želji
3 lovorova lista
4 bobice pimenta
ulje

Priprema:

1. Narežite luk, stavite ga u lonac i spržite na ulju zajedno s listovima lovora i bobicama pimenta.
2. Dodajte dimljeni tofu (ili tempeh) narezan na kockice i pržite još 5 minuta.
3. Dodajte pasiranu rajčicu i sve začine. Pržite cca. 10 minuta.
4. Dodajte bijeli grah, poklopite i kuhajte 15-20 minuta povremeno miješajući.

Dobar tek! :-)

___________________________________________

Ingredients (for 3-4 portions):

3 cans of white beans
2 cans of tomatoe puree

1 full tbsp of marjoram
200 g smoked tofu (or tempeh)
4 small onions
3 cloves of garlic
1 tbsp of smoked paprika
1 chili
salt and pepper to taste
3 bay leaves
4 allspice berries
cooking oil

Priprema:

1. Chop the onions and fry it along with bay leaves and allspice berries.
2. Cut the smoked tofu (or tempeh) into cubes, add them to the onion and fry 5 minutes more.
3. Add the tomato puree and all the spices. Continue frying for ca. 10 minutes more.
4. Add drained beans, cover and cook for 15-20 minutes stirring from time to time.

Enjoy! :-)


Izvor/Source: Vegenerat Biegowy

Chana masala

Sastojci (za 2 porcije):

240 g slanutka (1 limenka)
500 g pasirane rajčice
1 srednji luk
3 režnja češnjaka
2 cm svježeg đumbira
1/2 zelene paprike
ca. 50 g nasjeckanog kelja
2 žlice soka od limuna
2 žlice javorovog sirupa
1 žličica kurkume
1/2 žličice ljute paprike u prahu
1 žličica garam masale
1 žličica kumina
3/4 žlice ulja
sol i papar po želji
svježi korijander

Priprema:

1. Luk nasjeckajte i spržite ga na ulju u većem loncu.
2. Dodajte sitno nasjeckani češnjak i đumbir te kratko pržite.
3. Dodajte zelenu papriku narezanu na male komadiće i pržite cca. 2-3 minute.
4. Dodajte zrna kumina i pržite jednu minutu.
5. Dodajte pasiranu rajčicu, sve začine.i kelj i kuhajte 10 minuta.
6. Iscijedite slanutak i dodajte ga u lonac. Po potrebi dodajte malo vode. Kuhajte sljedećih 10-15 minuta.
7. Na kraju dodajte javorov sirup, sok od limuna i svježi korijander.
8. Poslužite s rižom ili kruhom.

Dobar tek! :-)

Izvor: Jedz rośliny

Dahl od leće i batata / Lentils and sweet potatoes dahl

Sastojci (4-6 porcija):

1 šalica zelene leće
1 šalica crvene leće
1/2 šalice crne leće
2 velika batata
1 limenka nasjeckanih rajčica
3 žlice gustog dijela kokosovog mlijeka iz limenke
1 žlica garam masale
1 žličica curryja
1 žličica đumbira u prahu
2 lovorova lista
sol i papar po želji
4 šalice vode

Priprema:

1. Leću operite i stavite u veći lonac.
2. Batate ogulite, narežite ih na manje komade i dodajte u lonac.
3. Dodajte lovorove listove i 4 šalice vode.
4. Zakuhajte i smanjite vatru. Kuhajte na tihoj vatri 20 minuta.
5. Nakon 20 minuta dodajte garam masalu, curry, đumbir u prahu, nasjeckane rajčice i kokosovo mlijeko. Sve dobro promiješajte i kuhajte još nekoliko minuta, često mješajući da se ne zaljepi.
6. Dodajte sol i papar po želji. 
7. Kada svi sastojci budu bili mekani, ugasite vatru. 
8. Poslužite sa kruhom ili rižom.

Dobar tek! :-)

____________________

Ingredients (4-6 portions):

1 cup green lentils
1 cup red lentils 
1/2 cup black lentils
2 large sweet potatoes
1 can of chopped tomatoes
3 tbsp of hard part of coconut milk (left in refrigerator overnight)
1 tbsp garam masala
1 tsp curry
1 tsp ginger
2 bay leaves
salt and pepper to taste
4 cups of water

Preparation:

1. Wash the lentils and put them in a large pot.
2. Peel the sweet potatoes, cut them into cubes and add to the pot.
3. Add bay leaves and four cups of water.
4. Bring to boil and lower the heat. Cook on low heat for cca. 20 minutes.
5. After 20 minutes add garam masala, curry, ginger, canned tomatoes and coconut milk. Mix well and cook for a few minutes more, stirring from time to time so it doesn't burn.
6. Add salt and pepper to taste.
   
7. When all ingredients are soft, turn the heat off.
   
8. Serve with bread or rice.

Dobar tek! :-)

Izvor/Source: Weganon