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Serving an all plant-based Passover dinner can be challenging but when you’ve got recipes like these, you know that the meal will be delicious, healthy and traditional. Fitting restricted diets into an important traditional holiday can turn out to be quite satisfying and won’t sacrifice the underlying meaning or significance! These recipes are so great that you’ll want to go back to them all throughout Passover week. Creativity, motivation and Vegan American Princess are all you really need! But first, the Seder Plate.… Your seder plate, the ceremonial platter holding the symbols of the story of the Exodus from Egypt, can be modified easily by substituting a child’s toy egg and lamb chop for the real thing, if the visual representation is very important to you. The other symbols, the horseradish, parsley, romaine lettuce and charoset (apple and wine mixture), are quite plant-based. Mayim Bialik, celebrated actress of The Big Bang Theory and celebrated vegan, uses a roasted beet in place of the lamb bone—” it’s ‘bloody’ appearance symbolizing the blood the Israelites used to mark their doors to ward off the last of the 10 plagues, death of the first born, from their homes,” she explains in the New York Times article, “A Vegan Passover.” Your Vegan Seder Plate… Karpas: Use parsley to signify the new life of spring. Charoset: Use this sweet mixture of nuts and apples to represent the mortar used by the Israelites in their slavery as builders. Maror: Use horseradish to symbolize the bitterness of slavery. Chazeret: Use romaine lettuce or other bitter herbs to further symbolize the bitterness of slavery. Z’roa: Use a roasted beet instead of the traditional shank-bone to represent the sacrificial lamb offered up in the Temple in Jerusalem. Beitzah: Use a boiled potato or avocado instead of the traditional egg to represent this symbol of mourning and festival sacrifice offered in the Temple in Jerusalem. In addition to eliminating breads and leavened food, many Jews observing the “Kosher for Passover” guidelines also give up certain foods that are regulars in the vegan pantry–such as beans, soybeans, lentils, corn and rice–for the duration of the holiday. Quinoa, which is technically considered a berry, can come to the rescue in many Passover recipes with much success and culinary satisfaction as it is considered “Kosher for Passover.” Vegan American Princess has so many recipes on our site that would be perfect for Passover, it was hard to choose just a few. These will stay true to the spirit of the holiday and all your seder guests will enjoy them! 1) VEGAN MATZOH BALL SOUP Makes about 8 cups Rich Vegetable Broth for Matzoh Ball Soup Ingredients: - 1 tablespoon olive oil - 1 large onion, coarsely chopped (you may include skin) - 2 large carrots, peeled and coarsely chopped - 2 parsnips, peeled and coarsely chopped - 3 cloves garlic, smashed - 2 leeks, well rinsed and coarsely chopped - 1 cup loosely packed fresh parsley - 1 cup loosely packed fresh dill - 12 cups water (Isa Chandra uses 9 cups of water) - 1 teaspoon salt Directions: - In a large stock pot, heat the oil. Saute the onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce the heat and let simmer for 1 and 1/2 hours (ie. 90 minutes), uncovered. - Let the broth cool until it’s an okay temperature to handle. Strain into a large bowl through cheesecloth or a very fine-mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months. Vegan Matzoh Balls Yields approximately 16-18 matzoh balls (depending on size) Ingredients: - 1 1/2 cups matzoh meal - 3/4 teaspoon salt, plus extra for the boiling water - 3/4 teaspoon ground pepper - 1 (12-ounce) package firm silken tofu (like Mori-nu) - 8 1/2 cups or so Rich Vegetable Broth (recipe above) - 1/4 cup plus 2 tablespoons extra-virgin olive oil - 1 carrot, peeled - A handful fresh dill, coarsely chopped - Fresh parsley for garnish Directions: - In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside. - Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth. Add the oil and blend again. - Mix the tofu mixture with the matzoh meal, making sure that everything is moist. - Grate half the carrot into the mixture and mix until it’s well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step! It’s important in making sure that the matzoh balls will not fall apart when boiled. - When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil. - Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board. - When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted spoon. Take your time and be careful not to plop one on top of another. When all the balls are in the water, cover the pot, lower the heat to a low setting and DO NOT LIFT THE LID FOR FORTY MINUTES!!! When the 40 minutes are up, you can remove the lid. The matzoh balls will have floated to the top. If you wait a few minutes, they will drop back down to the bottom of the pot. - Now the matzoh balls are ready to be served. If you want them to be a little lighter, turn off the heat, cover the pot again, and let them sit in the water for another hour or so. - Prepare the remaining vegetable broth by placing it in a separate pot, grating the other half of the carrot into the broth, along with a healthy handful of fresh dill. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls. With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three into each bowl. Ladle the broth over the matzoh balls, so that they are covered only about halfway. You can garnish with some more fresh dill, or parsley. - If you are not serving the soup right away, you can refrigerate the matzoh balls overnight, and boil them when ready to prepare the soup. 2) CAULIFLOWER STEAKS TOPPED WITH SAVORY QUINOA AND CARAMELIZED ONIONS Ingredients - 3 Tbs olive oil - 1/4 red onion, minced - 1 shallot, minced - 1 garlic clove, minced - 1/2 cup quinoa, (red is nice) - 2 cups vegetable broth - 1 sprig thyme - salt and pepper - 2 heads cauliflower - 1/2 cup diced sun-dried tomatoes - 1 Tbs pine nuts - 1 Tbs finely chopped chives Method - Preheat the oven to 400 degrees F. - In a small saucepan, heat a tablespoon of olive oil over medium-low heat. Add the onion, shallot and garlic and cook, stirring often until onion is softened , about 5 minutes - Add the quinoa and toast, stirring constantly for about a minute - Increase the heat to high, add 1 cup of vegetable broth and the thyme and season with salt and pepper. Bring to a simmer. - Cook covered until almost all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Discard the thyme sprig. - Trim the stem of the cauliflower so that the dead sits flat on the cutting board. Cut down through the center of the head, making 4 thick slices. If most of the slices have the stem attached and leave it that way. I was able to get 2 good slices from 1 head of cauliflower and the rest fell into florets that I saved for another time. So I used 2 head of cauliflower to get my 4 thick slices. - Heat 2 tablespoons of olive oil over medium high heat in the a large skillet. Brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan. - Season the cauliflower with salt and pepper and place in oven. Roast until tender about 15 minutes. - Meanwhile add the chopped sun-dried tomatoes and pine nuts to the quinoa and gently heat through, stirring. - Lay the cauliflower slices on plates and spoon the quinoa on top. Top with caramelized onions and the chopped chives. Caramelized Onions Ingredients - 3 medium onions - 6 Tbs olive oil - salt and pepper - brown sugar Method - Slice the onion into half rings. Thin rings will cook faster, thick rings will be more robust and rustic. - In a large skillet, add the olive oil and heat to medium high. - Add the onions to the hot oil and stir until they are coated. - Add a pinch salt, a pinch of pepper and pinch of sugar. - Reduce to medium low. Stir the onions, as their color becomes darker - If the onions are becoming dry and are sticking to the bottom of the pan too much, add a small amount of water, vegetable broth, wine or balsamic vinegar and stir vigorously to deglaze. - Continue to cook and deglaze until the onions have reached the color and texture you desire. This could take 30-45 minutes to reach the rich brown flavorful color. 3) ROASTED KABOCHA SQUASH WITH KALE AND COLLARD GREENS Serves 4 Ingredients: - 1 organic kabocha squash - 2 shallots, minced - 5 tablespoons balsamic vinegar separated as follows: 3 tablespoons to use with the roasting of the squash and 2 tablespoons to use when sauteeing the greens - 3 tablespoons grapeseed oil - 1 tablespoon olive oil - 1 tsp salt 3 garlic cloves, minced - 1 large bunch of kale, chopped (I just rip pieces off of the stem) - 1 small bunch of collard greens, chopped Directions: - Preheat the oven to 425 degrees - Cut the kabocha squash in half and scoop out the seeds. Cut the squash into chunks, leaving the skin on. - Mix the squash with the minced shallots, 3 tablespoons balsamic vinegar, 3 tablespoons grapeseed oil and salt. - Roast the squash for 30 minutes, stirring occasionally. When squash is done (it should be tender), remove from the oven and set aside. - In a large pan, saute the garlic in 1 tablespoon olive oil for about 1 minute, or until fragrant. - Add the just washed kale and collard greens in batches (they should still be a little wet) to the pan, stirring constantly until they have just started to wilt. - Then add 2 tablespoons balsamic vinegar to the pan and stir with the greens for one minute longer. - Add the squash to the greens, mix and serve 4) BRAISED BLACK KALE with LEMON Ingredients: - 1 large bunch Black Kale, rinsed with center rib cut out - 1/2 tbs extra virgin olive oil 3 tsp minced garlic - 1/8 cup dry white wine 1/4 cup of vegetable broth - 1 tsp sea salt - 2 tsp fresh squeezed lemon juice Directions: - Layer the leaves on top of each other and cut the leaves into 1 inch pieces - In a large pot of water, bring to a boil and add kale - Cover and cook just until slightly wilted, 5 minutes - Remove from heat and drain well - In a large fry pan over low heat, heat the olive oil and garlic for 1 minutes being careful not to burn the garlic - Add the kale and wine; cover and cook until most of the liquid is absorbed - Add the vegetable broth and cook until broth is absorbed and kale if very tender, approximately 30 minutes (but it could be longer) - Season to taste with salt and lemon juice, toss and serve - I added romanesco cauliflower as a nice addition! 5) QUINOA RISOTTO WITH ARUGULA and SHIITAKE MUSHROOMS Serves 6 Ingredients: - 1 tablespoon olive oil - 1/2 yellow onion, chopped - 1 clove garlic, minced 1 cup quinoa, well rinsed - 2 1/4 cups vegetable broth - 2 cups chopped, stemmed rocket arugula - 1 small carrot, peeled and finely shredded - 1/2 cup thinly sliced fresh shiitake mushrooms - 1/4 cup vegan grated Parmesan cheese OPTIONAL for PASSOVER (I used “Galaxy Nutritional Foods” brand) - 1/2 teaspoon salt - 1/4 teaspoon freshly ground pepper Directions: - In a large saucepan, heat the olive oil over medium heat. - Add the onion and saute until soft and translucent, about 4 minutes. - Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do not let the garlic brown. - Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. - Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer. - Stir in the vegan parmesan cheese (optional for Passover) and season with salt and pepper. - Serve immediately. 6) BAKED “GOLDIE” SQUASH WITH PINE NUTS AND GARLIC Serves 4 Ingredients: - 1 large “Goldie” squash or 2 small acorn squashes (about 2 lbs total weight) - 1 tablespoon extra-virgin olive oil - 1/4 teaspoon salt - 8 garlic cloves, halved - 1 tablespoon pine nuts - 1/4 teaspoon freshly ground pepper Directions: - Preheat oven to 400 degrees F. - Coat a shallow dish or baking sheet with cooking spray. - Cut the squash into 1/2 inch thick rings (TIP: for easier cutting, microwave whole unpeeled squash for 3 to 5 minutes) leaving the peel intact. - Scrape the seeds out of the center of each ring and discard. - Place rings in the prepared baking dish in a single layer and brush them with 1 1/2 teaspoons of oil (I sprayed the rings with olive oil from a MISTO sprayer), and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes. - Meanwhile, in a small bowl, toss the garlic with the remaining 1 1/2 teaspoons of olive oil. - Sprinkle the garlic, olive oil and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10-15 minutes longer. - Season with the remaining salt and pepper. 7) CARROT AND SWEET POTATO TZIMMES Serves 8 Ingredients: - 2 Tablespoons olive oil - 1 cup chopped onions - 3 large carrots, sliced - 3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced - 1 large apple or pear, cored and sliced - 1/2 cup chopped prunes - 1/4 cup chopped dried apricots - 1/2 cup orange juice - 1 1/2 teaspoons cinnamon - 1/2 teaspoon each: ground ginger and salt - 1/3 to 1/2 cup chopped walnuts, optional Directions: - 1) Preheat oven to 350 degrees F. - 2) Heat the oil in a large skillet. Saute the onions over medium heat until they are translucent. - 3) Add the carrots and continue to saute until onions and carrots are golden. - 4) In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. - 5) Mix thoroughly; don’t worry if the potato slices break apart. - 6) Transfer the mixture to a large, oiled, shallow baking dish (a round or oval is attractive). - 7) Sprinkle the optional walnuts over the top. - 8) Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. 8) SWEET POTATO KUGEL makes 12 servings From No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler, Vegetarian Resource Group (VRG.org) and PETA Ingredients 6 small sweet potatoes, peeled and grated 3 apples, peeled and grated 1 cup raisins 1 cup matzo meal 2 tsp. cinnamon 1 cup walnuts, chopped (optional) 1 cup fruit juice or water Directions: - 1) Mix ingredients together. - 2) Press into a baking dish. - 3) Bake at 375ºF for 45 minutes, until crisp on top. Ingredients: - 9 Granny Smith Apples - 9 Fuji Apples - 2 cans of unpeeled apricot halves in light syrup (or apricot juice) Preparation: - 1) Peel, core and slice each apple into 8th’s. Do not chop into little pieces! Each apple should be quartered and then each quarter should be halved to make 8 slices. - 2) In a large soup pot, put all the apple slices. - 3) Pour 4 cups of water into the pot. - 4) Pour the 2 cans of unpeeled apricot halves with light juice into the pot. - 5) Bring the pot to a boil, then reduce to very low and cover - 6) Simmer on low for 2 hours - 7) Allow to cool and mix very gently. You do not want to create a smooth consistency. Don’t worry if seems watery, it will thicken when chilled. - 8) Put in the refrigerator overnight and enjoy it cold the next day. - Notes: For a smaller batch, use 6 granny smiths and 6 fuji’s and only one can of apricots. Click Here for How to Prepare a Vegan Seder Plate Click Here for more about Mayim Bialik Click Here for the New York Times article, A Vegan Passover Click Here for Vegan Matzoh Ball Soup Blog Post Click Here for More about Cauliflower Steaks Topped with Savory Quinoa & Caramelized Onions Click Here for Dark, Leafy Greens Recipes Click Here for Quinoa Risotto with Arugula and Shiitake Mushrooms Click Here for Baked Goldie Rings with Pine Nuts and Garlic Click Here for Recipes for a Vegan Rosh Hashana Click Here for a Yom Kippur Break Fast Menu Click Here for PETA’s Vegan Passover Recipes xox Enjoy your holiday!!
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PRVI DAN DORUČAK Svih 5 dana doručkujte ovsene pahuljice ili zeleni sok OVSENE PAHULJICE Sastojci: - šolja ovsenih pahuljica - 4 šolje vode (ako želite da ih kuvate duže, dodajte još 1-2 šolje) - ½ šolje voća po izboru - 2 kašike cimeta Priprema: Ovsene pahuljice kuvajte od 20 do 60 minuta. Za detoks program u toku zime mogli biste da jedete dugo i lagano kuvane pa-huljice, jer je to namirnica koja ,,greje’’ organi-zam. Kada su pahuljice skuvane, dodajte cimet i voće. Prema tome koje voće vam je dostupno, odlučite se za borovnice, maline, jagode ili izrendanu zelenu jabuku. ZELENI SOK Sastojci: - šaka spanaća - jabuka - ½ krastavca - šargarepa - limun - 2 cm korena đumbira - po ½ kašičice kurkume i cimeta - 1½ čaša vode Priprema: Povrće i voće dobro operite i pripremite za blender ili sokovnik (oljuštite, iseckajte). Ubacite sve zajedno, a na kraju u sok iscedite ceo limun. Sipajte u čašu i popijte odmah, a najkasnije za 20 minuta. RUČAK SUPER KELJ SALATA Sastojci: - glavica kelja - 2-3 šargarepe - ¼ glavice crnog luka - ¼ šolje suncokretovih semenki - ½ šolje brusnica Preliv: - 6 kašika maslinovog ulja - 3 kašike limunovog soka - ½ kašičice morske soli Priprema: Kelj dobro operite, odstranite peteljke i lišće iseckaj-te nasitno. Oljuštite i izrendajte šargarepe, iseckajte crni luk i pri-premite preliv. Stavite svo povrće u činiju u kojoj želite da servirate salatu i prelijte ga pripremljenim prelivom. Zatim izgnječite kelj zajedno sa ostalim povrćem da bi izgubilo gorčinu i postalo mekše i svarljivije. Posle dva-tri minuta dodajte brusnice i suncokretove semenke. VEČERA ŠARENA SALATA Sastojci: - šolja spanaća - šargarepa - ¼ šolje paradajza - crvena ili narandžasta paprika - ¼ šolje kuvane kinoe - šaka iseckanog svežeg bosiljka (ili peršunovog lista) - kašika bundevinih semenki - kašika suncokretovih semenki - kašika jabukovog sirćeta - 2-3 kašike maslinovog ulja - prstohvat soli Priprema: Operite povrće pa ga iseckajte po želji, a šargarepu je najbolje da izrendate. Stavite sve u činiju, dodajte kinou i prelijte jabukovim sirćetom i maslinovim ulja. Slobodno zamenite ili dodajte druge vrste povrća koje su sezonski pristupačne. DRUGI DAN RUČAK PASULJ SA KINOOM Sastojci: - ½ šolje kuvane kinoe - šolja kuvanog crnog pasulja - limun - ¼ šolje maslinovog ulja - ½ šolje sitno iseckane crvene paprike - ¼ šolje iseckanog mladog luka - ¼ šolje svežeg lišca peršuna - prstohvat morske soli Priprema: U velikoj činiji izmešajte kuvanu kinou, pasulj, iseckanu papriku, mladi luk i peršun, pa prelijte limunovim sokom i maslinovim uljem, posolite i poslužite. BROKOLI KUVAN NA PARI Priprema: Operite šaku brokolija i napunite šerpu vodom. Kada voda provri, postavite cediljku preko šerpe, ubacite brokoli, poklopite i ostavite da se kuva na pari 3-5 minuta. Posolite i servirajte. VEČERA OMLET OD TOFUA I POVRCA Sastojci: - kašika maslinovog ulja - ¼ šolje iseckanog mladog luka - ½ šolje izrendane šargarepe - pakovanje čvrstog tofu sira - ½ kašičice šafrana - šolja iseckanog spanaća - paradajz Priprema: Zagrejte maslinovo ulje u tiganju, pa izdinstajte mladi luk, a potom dodajte šargarepu i tofu. Nakon dva minuta dodajte paradajz iseckan nasitno, spanać i zacine. Mešajte i dinstajte još tri minuta pa servirajte. Šafran ovom jelu daje ukus, ali i boju da izgleda kao omlet od jaja. SALATA OD ŠARGAREPE I DAJKONA Sastojci: - dajkona po ukusu - ½ šolje iseckane šargarepe - ½ kašike jabukovog sirćeta - morska so Priprema: Iseckajte povrće na sitne komade ili listice, izmešajte ga u činiji i dodajte jabukovo sirće i so. TREĆI DAN RUČAK CRVENO SOČIVO SA ORIGANOM Sastojci: - ½ šolje sočiva - ¼ šolje origana (svež, ako ga ima u sezoni) - ¼ šolje svežeg peršunovog lista - 3 šolje vode - morska so Priprema: Dobro oprerite sočivo, dodajte vodu i stavite da se kuva. Posle 20 minuta, kada socivo pocne da upija vodu, povremeno promešajte dok je potpuno ne upije. Na kraju, kada se jelo zgusne, dodajte začine. KINOA Priprema: Oprerite ½ šolje kinoe i pripremite prema uputstvu na pakovanju. TOFU Priprema: Iseckajte ½ šolje tofu sira na kockice. ZELENA ILI ŽUTA TIKVICA Priprema: Isecite tikvicu na šnite, premažite s malo maslinovog ulja i grilujte 3-5 minuta. Pre serviranja upijte višak ulja papirnim ubrusom i posolite. KUPUS-SALATA Priprema: Operite i iseckajte ½ male glavice crvenog kupusa, pa zacinite s malo maslinovog ulja i soli. VEČERA ŠTAPICI OD PALENTE Sastojci: - šolja kukuruznog griza - 3 šolje vode - šolja kuvanog spanaca (na pari, oko 10 minuta) - 3 kašike svežeg peršunovog lista - pečena crvena paprika - paradajz - 3 kašike maslinovog ulja - morska so Priprema: U ključalu zasoljenu vodu sipajte kukuruzni griz i kuvajte nekoliko minuta da se zgusne. Sklonite sa šporeta, dodajte iseckan spanać, izmešajte i razlijte po podmazanom plehu. Kada se palenta ohladi i stegne, isecite je na štapiće. U meuvremenu, isecite papriku, paradajz i peršunov list, dodajte maslinovo ulje, posolite i promešajte. Pospite povrće po iseckanoj palenti i poslužite. SALATA OD ŠARGAREPE Sastojci: - 3 šargarepe - ¼ šolje peršuna - ¼ šolje mente - ¼ šolje brusnica - 2 kašike maslinovog ulja - kašika limunovog soka - morska so Priprema: Operite i ogulite šargarepe, a potom nastavite da ih ljuštite ljuštilicom da biste dobili tračice. Iseckajte peršun i mentu, pa izmešajte sve sastojke u ciniji. U šolji pomešajte maslinovo ulje i limunov sok i prelijte preko salate. Na kraju pospite brusnicama i servirajte. ČETVRTI DAN RUČAK PAPRIKE PUNJENE KINOOM I KUPUS-SALATA Sastojci: - velika crvena paprika - 4 kašike maslinovog ulja - ½ šolje crnog pasulja - ½ šolje izrendane šargarepe - ½ šolje iseckanog paradajza - ½ šolje kuvane kinoe - ½ kašicice aleve paprike - limun - 2 kašike peršunovog lista - morska so Priprema: Zagrejte rernu na 220°C. Isecite papriku uzduž napola i očistite. Stavite polovine paprike na pleh obložen folijom, prethodno premazanom sa 2 kašike maslinovog ulja. Posolite i pecite 20 minuta ili dok paprika ne omekša. U velikoj posudi izmešajte kuvani crni pasulj, paradajz, kinou, alevu paprika i peršunov list. Dodajte preostale 2 kašike maslinovog ulja i so, iscedite limun i sve zajedno promešajte. Prenesite paprike na tanjir i napunite povrćem. Poslužite sa svežom kupus-salatom (zeleni ili crveni kupus po izboru). VEčERA SALATA OD KINOE, KELJA I NARA Sastojci: - ½ šolje kinoe - nar - 4 šolje kelja - ½ šolje rendanog celera - ¼ šolja iseckanog badema - 2-3 kašike maslinovog ulja - kašicica morske soli - 6 kašika limunovog ili pomorandžinog soka Priprema: Pripremite kinou po uputstvu s pakovanja. Ogulite nar. Kelj pripremite na pari (od momenta ključanja vode kuvajte ga najviše osam minuta). Kada je skuvan, iseckajte ga na sitne komade. Sačekajte da se sasvim ohladi, pa ga ubacite u činiju s kinoom i narom. Potom dodajte ulje, so, limunov ili pomorandžin sok, iseckani badem i rendani celer, izmešajte i servirajte. PETI DAN RUČAK SUPER KELJ SALATA Sastojci: - glavica kelja - 2-3 šargarepe - ¼ glavice crnog luka - ¼ šolje suncokretovih semenki - ½ šolje brusnica Preliv: - 6 kašika maslinovog ulja - 3 kašike limunovog soka - ½ kašičice morske soli Priprema: Kelj dobro operite, odstranite peteljke i lišće iseckajte nasitno. Oljuštite i izrendajte šargarepe, iseckajte crni luk i pripremite preliv. Stavite svo povrće u činiju u kojoj želite da servirate salatu i prelijte ga pripremljenim prelivom. Zatim izgnječite kelj zajedno sa ostalim povrćem da bi izgubilo gorčinu i postalo mekše i svarljivije. Posle dva-tri minuta dodajte brusnice i suncokretove semenke. VEČERA AZUKI, BUNDEVA, KOMBU JELO Sastojci: - ½ šolje azuki pasulja - 6,5 cm kombu alge - šolja vode - 2 šolje iseckane bundeve - malo iseckanog svežeg peršuna - 2 prstohvata morske soli Priprema: Operite i potopite azuki pasulj s kombu algom na nekoliko sati ili preko noći. Stavite algu na dno šerpe, odozgo stavite na kockice iseckanu bundevu, pospite pasuljem i sipajte vode da ogrezne. Nemojte poklopiti odmah, već pustite da polako provri, pa poklopite posle 10-15 minuta i kuvajte na tihoj vatri. Ako voda ispari, dospite još malo duž stranica šerpe. Kada je pasulj skoro skuvan, posolite i kuvajte još 15-30 minuta. Isključite šporet i ostaviti jelo nekoliko minuta. Pre serviranja pospite iseckanim svežim peršunovim lišćem. 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