Recipes

Vegan buckwheat grilled dish of minced “meat” – hr. ćevapčići

Buckwheat porridge or buckwheat gruel is one of the best sources of protein in the plant world. The human organism can use even 74% of proteins from buckwheat.

It is also an excellent source of fiber and is easily digestible foods. Another very important fact is that heljdina mash does not contain gluten and is suitable for human consumption a person suffering from celiac disease.

Buckwheat porridge  can be used as a side dish or as a stuffing. In this recipe is the main ingredient in dishes. It’s about the vegan čevapčići which are suitable for vegetarians and vegans and and for, already mentioned, people who are intolerantni to gluten.

In addition to all the aforementioned characteristics, wheat porridge should more often be included in the menu.

Ingredients

  • 2 cups boiled and strained buckwheat porridge
  • 3 soup spoons of buckwheat wheat flour
  • 1 tbsp. food yeast
  • 1 tablespoon psylliuma
  • 2 soup spoons of chia seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper
  • Himalayan salt and pepper – quantity as desired

 

Preparation

Mix all the ingredients well in a compact mass that is pliable for shaping and leave some rest for about 15 minutes

Vegan buckwheat ćevapćići-satojci

Vegan buckwheat ćevapćići-boiled buckwheat

Vegan buckwheat ćevapćići-mixture with mixing

The hands of the format the grilled dish of minced meat(kebab) and place on wax paper.

Vegan buckwheat ćevapćići-oblokvanje in ćevapćiće

FRY in a little on the kebab coconut oil (odorless), just enough to be crispy on all sides.

Serve hot kebab with a seasonal salad or you favorite sauce. I served with a salad of cabbage, corn purée and barley (spicy Pumpkins for oil).

Vegan buckwheat ćevapćići-for serving

                          Bon appétit!             

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Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari.
Od 17.6.2017. stekla je zvanje Nutricionistica.

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