Quilidreta - Rucno Radjen Nakit - od 180 RSD

Quilidreta - Rucno Radjen Nakit - od 180 RSD
Quilidreta - Rucno Radjen Nakit - od 180 RSD

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Friday, March 26, 2021

Salata slatkim krompirom i pinto pasuljem (Salad with sweet potatoes and pinto beans)

Sastojci: 2 slatka krompira, 2x 45g pinto pasulja + 2x 1/2 sargarepe + 2x komad korena celera, 2x 1/2 korena persuna, 2 paradajza, 2x 1 kasika soka od limete ili limuna, 2x 1 kasika putera od badema ili putera od soje ili putera od indijskih oraha + 2x 1 kasika bakzamiko sirceta + 2x 1/4 kasicice mediteranskog zacina + 2x 1 kasika vode, 2x saka spanaca, 2x saka zelene salate (seckane), 2x 2 pirincana keksa.

Priprema:

1) Oljustiti slatki krompir. Iseci na kocke. Pasulj staviti u vodu i ostaviti preko noci. Paradajz oljustiti i iseci na kocke. Sargarepu, koren celera, koren persuna i crni luk oljustiti i sitno iseckati.

2) U serpu staviti pasulj, sipati vodu da predje preko pasulja (otprilike 5 cm) i dodati ocisceno povrce. Kuvati na srednjoj temperaturi (4) 2 sata povremeno dolivajuci vodu. Ocediti od tecnosti.

3) U pleh staviti papir za pecenje. Staviti slatki krompir, posoliti i poprskati sa maslinovim ili avokado uljem. Peci u prethodno zagrejanoj rerni na 200C oko 40 do 60 minuta.

4) U dve manje posude pomesati sastojke za sos.

5) U plasticnu kutiju staviti pola slatkog krompira, pola kolicine pasulja i jedan paradajz. Dodati sok od limuna. Manju kutijicu dodati u vecu.

6) U plasticnu kesu na zatvaranje staviti pola spanaca, pola zelene salate i 2 pirincana keksa.

7) Kada se ohladi cuvati u frizideru do 3 dana.

Ingredients: 2 sweet potatoes, 2x 45g pinto beans + 2x 1/2 carrots + 2x piece of celery root, 2x 1/2 parsley root, 2 tomatoes, 2x 1 tablespoon lime or lemon juice, 2x 1 tablespoon almond or soy butter or cashew butter + 2x 1 tablespoon balsamico vinegar + 2x 1/4 teaspoon of mediterranean spice + 2x 1 tablespoon of water, 2x handful of spinach, 2x handful of lettuce (chopped), 2x 2 rice biscuits.

Preparation:

1) Peel a sweet potato. Cut into cubes. Put pinto beans in water and leave overnight. Drain and rinse. Drain again. Peel a tomato and cut it into cubes. Peel a carrot, celery root, parsley root and onion and finely chop.

2) Put the beans in a sieve, pour water over the beans (approximately 5 cm) and add the cleaned vegetables. Cook over medium heat (4) for 2 hours, occasionally adding water. Drain the liquid.

3) Put baking paper in the baking pan. Put sweet potatoes, salt and sprinkle with olive or avocado oil. Bake in a preheated oven at 200C for about 40 to 60 minutes.

4) In two smaller bowls, mix the sauce ingredients.

5) Put half a sweet potato, half the amount of beans and one tomato in a plastic box. Add lemon juice. Add a smaller box to a larger one.

6) Put half spinach, half lettuce and 2 rice biscuits in a plastic ziploc bag.

7) When cool, store in the refrigerator for up to 3 days. 

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