Rijetko kada me uhvati želja da jedem veganske ćufte, bolonjeze, pljeskavice ili punjene paprike. Znate da sam više tip od juhe i salate... ali znam i ja da mnogi od vas baš vole "konkretnija" jela i da je uvijek dobro imati u rukavu jednostavan recept za biljojednu verziju ponekog jela iz tradicionalne balkanske kuhinje. Za nešto zasitno a lagano, puno proteina, ukusno i zanimljivo. Nešto kao ove prefine okruglice od crnog graha i gljiva u umaku od rajčice, zdrav i cjelovit obrok koji sigurno nikoga neće ostaviti ravnodušnim. Sve je to još i slađe kada je pripremljeno od finih domaćih namirnica s
Malog placa :)
što/
1/2 šalice suhog crnog graha
2 šalice bukovača narezanih na male kockice
1/3 šalice heljde*
1 glavica luka
2 jušne žlice lanenih sjemenki
1/2 šalice vode
1 šalica krušnih mrvica od pira**
1 čajna žličica soli
2 jušne žlice soja sosa
1 čajna žličica dimljene slatke paprike
1/2 čajne žličice mljevenog kima
* za ovaj recept je potrebna suha sirova heljda, ne heljdina kaša
** ako redovito pečete kruh, sasušene ostatke možete samljeti i sami napraviti mrvice; ja ih najčešče radim od kiselog kruha od pira, ali bilo kakav kruh od žitarica je dobar
kako/
Namočite crni grah i heljdu preko noći. Odlijte vodu od namakanja i skuhajte grah u posoljenoj vodi (oko 30-40 minuta, odnosno dok ne omekša). Mahunarke je poželjno kuhati u slanoj vodi kako im okus kasnije ne bi bio "prazan". Ostavite ga da se hladi u vodi i apsorbira tekućine koliko treba, pa ocijedite višak tekućine ako ga ima. Narezane gljive i luk prodinstajte na tavi s malo vode, dodajte im kim, dimljenu papriku i sol i nastavite dinstati dok ne izgube dio vlage. Sameljite lanene sjemenke, pomiješajte ih s vodom i ostavite da odstoje 10 minuta kako bi pustile sluz. Ubacite gljive, luk, grah, heljdu, soja sos i vodu s lanom u sjeckalicu i usitnite da se smjesa dobro poveže. Prebacite smjesu u zdjelu, dodajte krušne mrvice i dobro pomiješajte. Ostavite barem pola sata na sobnoj temperaturi da se smjesa stisne. Oblikujte kuglice i pecite ih u pećnici na 190 °C oko 25 minuta, dok ne dobiju hrskavu koricu izvana. Poslužite uz umak od rajčice i palentu.
Dobar tek!
[ENG]
black bean and oyster mushroom "meat"balls
what/
1/2 cup dried black beans
2 cups oyster mushrooms - cut into small cubes
1/3 cup raw dry buckwheat
1 onion
2 tbsp flax seeds
1/2 cup water
1 cup spelt breadcrumbs*
1 tsp himalayan salt
2 tbsp tamari or shoyu
1 tsp smoked sweet red pepper
1/2 tsp ground cumin seeds
* if you bake bread on a regular basis, you can always use the dry leftovers to make breadcrumbs. I normally use spelt sourdough bread, but any cereal-based bread will do
how/
Soak the black beans and buckwheat overnight. Strain the water; you can save it for watering the garden or houseplants, to give them some extra nutrition. Cook the beans in salted water for 30-40 minutes, or until it gets soft (it will never get as soft as borlotti, red or white beans would). It is always good to cook the pulses in salted water, because if cooked without salt, they tend to turn out flavourless when cooked and can't really achieve that level of flavour when salted afterwards. Let the cooked beans cool down and absorb the rest of the cooking water. Strain the extra liquid if there is any left. Sauté chopped onions and mushrooms on a pan with a bit of water, add the cumin, smoked paprika and salt, and continue cooking until the liquid is cooked out. Grind the flax seeds, mix them with water and let them sit for 10 minutes to absorb the water. Put the mushrooms and onions into a food processor, add buckwheat, beans, flax seeds and tamari and process until it combines well. Transfer the mixture into a bowl and add the breadcrumbs. Knead it with you hands to combine. Let the mixture sit at the room temperature for at least half an hour, to thicken a bit. Shape the balls and bake them in an oven on 190 °C for 25 minutes, or until they get golden and crispy from the outside. Serve with cooked polenta and pureed tomato sauce.
Bon appétit!
