četrtek, 15. september 2016

Vegan, Gluten-free Plum Crisp / Veganski & brezglutenski slivov drobljenec

“Searching for the scent 
of the early plum,
I found it by the eaves
Of a proud storehouse.” 

Matsuo Bashō, The Narrow Road to the Deep North and Other Travel Sketches

I filmed my first foodie video!

I went running this morning. My feet again decided they like to run. Sadly this happened a bit late, because it will soon be the end of warm days and I don’t like to run when it’s cold. Forest in the morning is the most beautiful thing I have ever seen.  Danes zjutraj sem šla teči. Spet me je prijelo za tek. Škoda, ker bo kmalu konec toplih dnevov in bo mojih tekaških dnevov bolj malo. Jutranji gozd je nekaj najlepšega. 
Forest in the morning is the most beautiful thing I have ever seen.
I felt that Autumn vibe today and all I could think about during running, was how this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ... and how I will try to prepare as many Autumn recipes I can, because this makes me happy. I like everything that is nice, comfortable, …  everything they are selling us in movies, and every single person can make their life so pretty, but sadly people don’t want to put a little bit of effort into it. Why can’t I have a beautiful picnic in Autumn? Make hot chocolate? Bake pies? Do something with apples, pumpkins, chestnuts? Why wouldn’t you? Danes sem prav čutila tisti jesenski vibe in zato sem med tekom razmišljala predvsem o tem, kako bo letošnja jesen fajn in zima tudi, ker sem jaz drugačna in bo vse drugačno… in kako se bom potrudila, da bom pripravila čim več jesenskih receptov, ker me to osrečuje. Všeč mi je vse, kar deluje prijetno, vse kar nam na nek način prodajajo v filmih in si čisto vsak lahko svoje življenje naredi tako prijetno, samo ljudem to niti na pamet ne pade. Zakaj ne bi imela jesenskega piknika? Skuhala goste vroče čokolade? Spekla pite? Naredila nekaj iz jabolk, buč, kostanja? Zakaj ne bi tudi ti?
… this year's Autumn will be a good time because I’m different, I’ve changed and everything will be different ...
On the way home, I was stopped by two grannies, who were looking for a pastry shop and they asked me for directions. They were so cute and kind, that I wanted to pinch their cheeks and ask them if I can be their granddaughter. Na poti domov sta me ustavili dve babici, ki sta iskali neko slaščičarno in sta me prosili za pomoč. Bili sta tako luškani in prijazni, da bi ju najraje uščipnila za lička in ju prosila, če sem lahko njuna vnukinja.
They were so cute and kind.
I baked a crisp for the first time ... what a beautiful dessert, that is very suitable for Autumn fruits. It’s so simple to make and feels so homely as Grandma's strudel. I loved this recipe so much that I will use it many times in the future, with other fruits. I will probably use apples first.

With love, Neja
Prvič sem naredila drobljenec … to lepo sladico, ki je zelo primerna za jesenske sadeže. Pa tako preprosta je in deluje tako domače, kot babičin štrudl. Recept mi je tako všeč, da ga bom naredila večkrat in z drugim sadjem. Najprej verjetno kar z jabolki.

Z ljubeznijo, Neja

Recipe from: Eat healthy eat happy

The Recipe

Ingredients

Filling:

2 lb. plums, pitted and sliced (leave the peel on)
1/3 c maple syrup
3 tablespoons cornstarch
1 tsp ground cinnamon
pinch ground cloves

Topping:

1 cup old-fashioned oats
1/2 c almond meal (can be made from a heaping 1/2 c sliced almonds ground to meal in your food processor)
1/3 c sliced almonds or coconut chips
1/3 c maple syrup or agave
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 Tbs melted coconut oil
2 Tbs unsweetened almond milk (or your favorite milk)

The process

Heat the oven to 350. Combine the filling ingredients in a 9" x 9" or 10" x 7" baking pan and stir together well.

Combine all the topping ingredients except the oil and milk in a medium bowl and stir to combine. Stir in the oil and milk until the mixture is thoroughly damp.

Dollop the topping semi-evenly over the filling and bake for about 55 minutes.

Let rest for 5-10 minutes before serving. Serve alone or with your topping of choice.
Sestavine

Nadev:

1 kg sliv, izkoščičenih, narezanih na četrtine
110 g javorjevega sirupa
3 žlice koruznega škroba
1 čajna žlička mletega cimeta
ščepec mletih klinčkov

Posip:

110 g ovsenih kosmičev
50 g mandljeve moke
25 g mandljevih lističev ali kokosovega čipsa
110 g javorjevega sirupa ali agavinega sirupa
1/2 čajne žličke mletega ingverja
1 1/2 čajne žličke mletega cimeta
1/4 čajne žličke soli
4 žlice stopljene kokosove masti
2 žlici mandljevega mleka (ali vašega najljubšega mleka)

Postopek

Segrejte pečico na 160 stopinj C (pazite, da se ne bo na vrhu zažgalo, raje postavite na nižjo polico).

Sestavine za nadev združite v pekaču dimenzij 23 x 23 cm in dobro premešajte (tako, da bo koruzni škrob izginil).

Združite vse sestavine za posip, razen kokosovega olja. Vmešajte olje in mleko, in mešajte toliko časa, dokler niso vse sestavine vlažne.

Posip posipajte enakomerno čez nadev in pecite približno 55 minut.

Preden drobljenec postrežete, pustite, da se rahlo ohladi (5-10 min). Ponudite samega ali s sladoledom, smetano,…

sobota, 10. september 2016

Vegan Ratatouille Pasta / Veganske Ratatouille testenine


“Everything you see I owe to spaghetti.” 
― Sophia Loren
Pasta girl, pasta girl, I will forever be a pasta lovin’ girl. Irrespective of calories, weight loss and other silly things, I will always remain faithful to pasta and Italian food. I'm not vegan but lately the majority of my meals are vegan.It’s interesting for me to discover new grains, vegan recipes and I'm happy because the fridge is always full of vegetables from my mom’s garden. Pasta girl, pasta girl, I will forever be a pasta lovin’ girl. Ne glede na kalorije, hujšanje in druge smotane stvari, bom vedno ostala zvesta testeninam in italijanski prehrani. Nisem veganka ampak zadnje čase imam večino obrokov veganskih. Zanimivo mi je odkrivati nove žitarice, veganske jedi in vesela sem, ker je hladilnik poln zelenjave in to naše domače.
Pasta girl, pasta girl, I will forever be a pasta lovin’ girl.
Yesterday I made Vegan Ratatouille pasta that I already made a year or two ago, but in the end I was not happy with the photos, so I never posted the recipe. But I never forgot these spaghetti recipe. This recipe goes to my notepad, where I write in recipes for dishes that are in regular use. At this moment, I am most happy that I still have some pasta left from yesterday and I will again have this fabulous lunch. I can't wait to devour it. With plenty of Parmesan cheese. As I say, I'm not vegan =). Včeraj sem si naredila Veganske Ratatouille testenine, ki sem jih za blog že naredila leto ali dve nazaj ampak na koncu nisem bila zadovoljna s fotografijami, zato recepta nikoli nisem objavila. Ampak nikoli nisem pozabila teh špagetov. Ta recept gre v mojo beležko, kjer imam zabeležene recepte za jedi, ki so v redni rabi. Ta trenutek sem najbolj vesela tega, da mi jih je od včeraj še nekaj ostalo in bom za kosilo spet imela jed, v kateri uživam. Z goro parmezana. Saj pravim, nisem veganka =).
I can't wait to devour it.
I thought of this recipe, because Žan from Serious Blends offered me their spices. Their Original blend of spices was perfect this recipe. The scent is divine! I think it's the onion the one in this mixture that gives that dot to the i. For me, onions make every dish taste better. Na ta recept sem pomislila zato, ker so mi pri Serious Blends prijazno ponudili njihove začimbe. Njihova Original mešanica začimb je bila za ta recept ta prava. Pa kako diši!! Mislim, da je čebula tista v tej mešanici, ki da piko na i. Zame čebula vsako jed naredi boljšo.
The scent is divine!
Brand Serious Blends was founded by Sašo and Žan. I like their story and intentions. I like to support ambitious people. They make sure that their spices are handcrafted, Slovenian origin, 100% natural, MSG free, gluten-free, preservatives free and even their design looks cool =)!

With Love, Neja
Znamko Serious Blends sta ustanovila Sašo in Žan. Všeč mi je njuna zgodba in namen. Rada podpiram ambiciozne ljudi. Skupaj skrbita, da so njune začimbe ročno izdelane, slovenske, 100% naravne, brez ojačevalcev okusa, brez glutena, brez konzervansev pa še dizajn je lep =)!

Z ljubeznijo, Neja
For me, onions make every dish taste better.





Free shipping!

5.9 - 11.09.2016 
they offer free shipping for any product.


Recipe from: The woks of life

The Recipe

Ingredients (for three portions)

2 cups diced zucchini
2 cups diced eggplant
2 cups red pepper
1 onion, diced
3 cups cherry tomatoes
¼ cup olive oil
1 teaspoon Serious Blends Original 
4 cloves garlic, minced
8 sun dried tomatoes, minced
2 tablespoons tomato paste
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 ¼ teaspoon salt
¼ teaspoon fresh ground pepper
8 oz. spaghetti
fresh basil, julienned (optional)
fresh parsley, chopped (optional)
Parmesan cheese (vegan, if you want it to be a vegan dish)

The process

1. Preheat the oven to 400 degrees F. In a large mixing bowl, combine diced zucchini, eggplant, peppers, onion, and cherry tomatoes. Make sure that all the vegetables are diced in about the same size as the tomatoes.

2. In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion (just grab a couple pieces of onion from that big bowl and mince it up).

3. Add the dried herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.

4. Line a sheet pan with non-stick foil or parchment paper and transfer the veggies to the pan.

5. Spread everything out in one layer.

6. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.

7. You want everything to be super soft. Falling apart. And wrinkly.

8. Optional: add fresh basil and parsley.
Sestavine (za tri porcije)

2 manjši bučki (na kocke narezani)
1 jajčevec (na kocke narezan)
2 rdeči papriki
1 čebula, narezana na kocke
300 g češnjevih paradižnikov (celi)
¼ skodelice olivnega olja
1 žlička Serious Blends Original
4 stroki česna, mletega
8 sušenih paradižnikov (narezani na manjše koščke)
2 žlici paradižnikove mezge
¼ žličke posušenega timijana
¼ žličke posušene bazilike
1 ¼ žličke soli
¼ žličke sveže mletega popra
300 g špagetov
sveža bazilika, sesekljana (neobvezno)
svež peteršilj, sesekljan (neobvezno)
Parmezan (veganski, če želite, da bo jed veganska)

Postopek

1. Segrejte pečico na 200 stopinj C. V veliki skledi združite na kocke narezano zelenjavo: bučke, jajčevec, papriki, čebulo in cele češnjeve paradižnike. Zelenjava naj bo narezana na kocke ki bodo približno enake velikosti, kot češnjev paradižnik.

2. V manjši posodi zmešajte olivno olje, sesekljan česen, narezane sušene paradižnike, paradižnikovo mezgo in 1 žličko sesekljane čebule (iz velike sklede pograbite par koščkov narezane čebule in jih sesekljajte).

3. Dodajte posušena zelišča, sol in poper. To mešanico prelijte čez zelenjavo in vse skupaj dobro premešajte.

4. Na pekač položite folijo ali peki papir in nanj stresite zelenjavo.

5. Zelenjavo poravnajte tako, da bo sloj enakomerno debel.

6. Postavite v pečico in pecite 45 minut. Zelenjavo vmes enkrat premešajte.

7. Po 45 minutah bo zelenjava mehka, nagubana.

8. Po želji: dodajte svežo baziliko in peteršilj.