"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.

Tiramisu

Sastojci (za kalup promjera 26 cm):

donji dio
200 g badema
3/4 šalice sjemenki suncokreta
150 g datulja bez koštica
4-5 žlica Amaretta
1 žlica mljevene kave
1 žlica kakaa

krema
1 i 1/2 šalice prosene kaše
3 šalice biljnog mlijeka s okusom vanilije
prstohvat soli
2 kokosova mlijeka od 400 ml (samo tvrdi dio)
1 žličica arome od vanilije
cca. 150-200 ml sirupa od agave
sok od 1/2 limuna

+ 3 žlice instant kave i 3 žlice karube za pokrivanje vrha kolača

Priprema:

1. Datulje zalijte vrelom vodom i pustite cca. 15 minuta da omekšaju.
2. Sve sastojke za donji dio stavite u blender i izmiksajte u ljepljivu smjesu.
3. Smjesu stavite na dno kalupa za tortu, pritisnite i izravnajte i sve zajedno stavite u hladnjak.
4. Kokosovo mlijeko pustite u hladnjaku preko noći da se odvoji voda od tvrdog dijela.
5. Prosenu kašu skuhajte u biljnom mlijeku uz prstohvat soli.
6. Pustite da se kaša kratko ohladi. Stavite je u blender, dodajte ostale sastojke i izmiksajte u glatku kremastu smjesu.
7. Smjesu stavite u kalup i zatim u hladnjak da se stvrdne i ohladi.
8. Vrh torte pospite smrvljenom instant kavom izmiješanom s karubom.

Dobar tek!

Ingredients (for cake form with diameter of 26 cm):

for base

200 g of almonds
3/4 glass of sunflower seeds
150 g of dates without seeds
4-5 tbsp of Amaretto
1 tbsp of ground coffee
1 tbsp of cocoa

for cream
1 and 1/2 glasses of dry millet
3 glasses of vanilla flavoured plant milk
pinch of salt
2 pcs. 400 ml cans of coconut milkk (only the solid part - leave the cans in the fridge overnight)
1 tsp of vanilla extract
cca. 150-200 ml of agave sirup
juice from 1/2 a lemon

+ 3 tbsp of instant coffee and 3 tbsp of carob for topping

Preparation:

1. Cover the dates with hot water and leave for cca. 15 minutes to soften.
2. Put all the ingredients for the base into food processor and blend them into a sticky dough.
3. Put the dough on the bottom of the form, even it out with your hand or a spoon and put the form into the refrigerator.
4. Cook the millet in the milk along with a pinch of salt.
5. Leave the millet to cool down a bit and then put it in the food processor blender, add all the other ingredients for the cream and blend until it smooth and creamy.
6. Transfer the cream into the form and put it in the refrigerator until it cools down and hardens.
7. Mix the instant coffee with carob and cover the top of the cake.

Enjoy! :-)

Izvor/Source: Vegenerat biegowy
Fotke/Photos: Michael Wende/Bobasy Inc.

Kolač Piña colada / Piña colada cake

Sastojci (za kalup promjera 20-23 cm):

400 g običnog tofua
1 limenka kokosovog mlijeka ohlađenog preko noći u hladnjaku
2 limuna
3 vrhom pune žlice brašna
100 g šećera ili 100 ml sirupa od agave (po ukusu)
1 šalica kokosovog brašna
1 sviježi ananas
100 g čokolade za kuhanje
3 žlice biljnog mlijeka

Priprema:

1. Naribajte koricu od dva limuna i iscijedite sok.
2. U blenderu izmiksajte u glatku smjesu tofu, tvrdi dio kokosovg mlijeka, koricu i sok od limuna i brašno. Dodajte šećer/sirup od agave, okusite smjesu i ako nije dovoljno slatka dodajte još malo šećera/sirupa.
3. Ananas narežite na male kockice i s kuhinjskim ubrusom pokupite višak soka.
4. Smjesu prebacite u posudu, dodajte kokosovo brašno i ananas i dobro izmiješajte.
5. Na dno kalupa stavite papir za pečenje, a bokove kalupa namažite uljem. Smjesu stavite u kalup i pecite 45 minuta na 180 stupnjeva.
6. Kolač pustite da se ohladi. Cokoladu rastopite zajedno s mlijekom i prelijte vrh kolača.

Dobar tek! :-)

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Ingredients (for 20-23 cm diameter form):

400 g plain tofu
1 can of coconut milk, left overnight in the refrigerator
2 lemons
3 full tbsp of flour
100 g sugar or 100 ml agave sirup (to taste)
1 cup of finely shredded coconut
1 fresh pineapple
100 g dark chocolate
3 tbsp of plant milk

Preparation:

1. Finely grate the peel of 2 lemons. Squeeze out the juice.
2. Place the tofu, hard part of coconut milk (drain the water), lemon peel and juice and flour into a food processor and blend until smooth. Add sugar/agave sirup to taste and blend once more.
3. Cut the pineapple into small cubes and dry excess juice with a paper towel.
4. Stir the pineapple cubes and shredded coconut into the mixture.
5. Place baking paper onto the bottom of the form, cover the sides with oil and pour the mixture in. Bake for 45 minutes in 180 degree Celsius.
6. Leave the cake to cool down. Melt the chocolate with milk and use it as topping.

Enjoy! :-)

Izvor/Source:  Weganon

Brownie od batata i datulja / Sweet potatoe brownie

Sastojci (za kalup 18 x 18 cm):

600 g batata (slatkog krumpira)
80 g sameljenih badema
100 g heljdinog brašna (ili brašna od integralne riže)
20 datulja
4-6 žlica kakaa u prahu
6 žlica sirupa od agave
prstohvat soli
1/2 čokolade za kuhanje (50 g)
1 žlica naribane korice od naranče

Priprema:

1. Batate ogulite i narežite na manje kockice i kuhajte na pari cca. 20 minuta.
2. Bademe sameljite u mlincu za kavu i stavite u veću posudu. Dodajte heljdino brašno i izmiješajte. Ako nemate heljdino brašno, možete ga sami pripremiti na način da heljdu sameljete u mlincu za kavu (na isti način možete sami napraviti brašno od integralne riže).
3. Datulje namočite u vodi cca. pola sata da omekšaju.
4. Skuhane batate, datulje i sirup od agave stavite u blender te izmiksajte u glatku smjesu. Dodajte kakao u prahu i prstohvat soli te ponovo izmiksajte.
5. Smjesu stavite u posudu zajedno s heljdinim brašnom i sameljenim bademima, sve dobro izmiješajte.
6. Smjesu stavite u kalup i pecite 20 minuta na 180 stupnjeva.
7. Kad se kolač ohladi, prelijte rastopljenom čokoladom i posipajte koricom od naranče.

Dobar tek! :-)

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Ingredients (for 18 x 18 cm form):

600 g sweet potatoes
80 g ground almonds
100 g buckwheat flour (or brown rice flour)
20 dates
4-6 tbsp cocoa
6 tbsp agave sirup
pinch of salt
1/2 dark chocolate (50 g)
1 tbsp of finely chopped orange peel

Preparation:

1. Peel the sweet potatoes, chop them up and steam cook for ca. 20 minutes.
2. Grind the almonds in coffee grinder and transfer into bigger bowl. Add buckwheat flour and mix.
3. Soak the dates for about half an hour until they soften.
4. Place the cooked sweet potatoes, dates and agave sirup in the food processor and blend until smooth. Add cocoa and pinch of salt and blend again.
5. Mix in buckwheat flour and ground almonds.
6. Place the mixture into the form and bake for 20 minutes in 180 degrees Celsius.
7. When the cake cools down, pour melted chocolate on top and sprinkle with orange peel.

Enjoy! :-)

Izvor/Source: Food Porn Vegan Style / Deliciously Ella

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! :-)

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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