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Dobro, nije baš gibanica, ali liči i podjednako je ukusna i pogodna za sve vegetarijance, vegane, kao i one koji bi za vreme posta pojeli nešto drugo sem klot pasulja, ribe (za koju baš nešto i ne mare) i rezanaca sa makom.
Ideju smo dobili od Nikole Pešića, sa svojevremenog bloga Zdravi recepti, koji je izgleda ugasio, zato pravac na njegovu Facebook stranu, jer tamo možete da pročitate tekstove o jogi, recepte za ukusnu hranu i još mnogo zanimljivih informacija o hrani i zdravom životu.
Elem, da se vrati na temu – posna gibanica. Jedino srodno što ima sa svojom mrsnom rođakom su kore i žuta boja, koja se u ovom slučaju, dobija korišćenjem indijskog začina kurkuma. Pomaže pri varenju i zato je neizostavni sastojak u indijskoj kuhinji prilikom spremanja mahunarki, jer smanjuje nadutost, koja je karakteristična za konzumaciju istih. Takođe je i veoma zdrava i koristi se kao lekovito sredstvo za mnoge tegobe, ali vas ne bih time zamarala. Za one radoznale, internet je pun korisnih informacija o kurkumi, pa navalite.
Sastojci:
– Pakovanje kora (u našem slučaju integralnih heljdinih, baš za gibanicu)
– 300g sirovog, očišćenog suncokreta
– oko 200g tofua
– 2/3 šolje skuvanog integralnog pirinča
– sok od 2 limuna
– kašičica sode bikarbone
– 2 kašičice kurkume
– 3 kašičice morske soli
– ulje za podmazivanje pleha (mi smo koristili devičansko maslinovo)
Pos2pac:
Seme suncokreta potopiti u vodi i ostaviti da stoji 6-8h, kako bi se enzimi iz suncokreta aktivirali. Posle tog perioda, sa sve vodom sipati u blender i samleti da masa bude homogena. U blender dodati i sodu bikarbonu, kurkumu i so. U većoj posudi izgnječiti tofu, dodati kuvani pirinač, našu smesu od suncokreta i sok od 2 limuna. Sve izmešati. U podmazan pleh staviti 2-3 kore kao osnovu, a ostale kore cepkati sitno i dodavati smesi u posudi. Kada se sve kore iscepkaju, izmešati i tu masu preliti preko kora u plehu. Izravnati i staviti u rernu na oko 200 stepeni Celzijusa. U zavisnosti od jačine pećnice, kao i koliko vam je tečna smesa, potrebno je manje ili više vremena, ali najbolji indikator je kada bogati miris krene da se širi kroz kuću i kada vam pođe voda na usta 🙂
Dovoljno je dobra da se jede sa „bez išta“, a mi smo je ovog puta jeli uz ajvar. Dobro bi došla i bilo koja druga salata (možda ruska?) ili jednostavno, jogurt.
Od ove količine izađu 4 velika parčeta, pa je najslađe ako vam ostane i za ujutru, onako hladna, iz frižidera, tek ima neki svoj šmek. Prijatno!
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(Serbian national dish, cheese pie)
Well, not really gibanica, but looks equally tasty and is suitable for all vegetarians, vegans, and those who, during fasting want to eat something else than lean beans, fish (which they don’t really care about) and noodles with poppy seeds.
We got this idea of Nikola Pesic, from late Healthy recipes blog, which seems to been shut down, so go to his Facebook page, because there you can read articles about yoga, recipes for delicious food and a lot of interesting information about eating and living healthy.
Anyway, back on the topic – vegan gibanica. The only two things that it has in common with its cheesy cousin are phyllo dough and yellow color, which is in this case obtained by using the Indian spice turmeric. It helps digestion and is therefore an essential ingredient in Indian cuisine while cooking the legumes, because it reduces bloating, which is characteristic for their consumption. Turmeric is a very healthy spice and it is used as a remedy for many health issues, but I will not bother you with that this time. For the curious ones, the Internet is full of useful information about turmeric, so you can get on that.
Ingredients:
– Pack of phyllo dough (in our case the whole buckwheat)
– 300 grams of raw cleaned sunflower
– About 200 grams of tofu
– 2/3 cup cooked brown rice
– Juice from 2 lemons
– Teaspoon of baking soda
– 2 teaspoons of turmeric
– 3 teaspoons sea salt
– Oil for greasing the baking pan (we used virgin olive oil)
Procedure:
Soak sunflower seeds in water and let sit for 6 to 8 hours, in order to activate the enzymes in seeds. After this period, pour sunflower seed and soaking water into a blender and grind to a homogeneous mass. While in a blender, add baking soda, turmeric and salt. In a large bowl mash tofu, add the cooked rice, our mixture of sunflower seeds and juice of 2 lemons. Stir all together. In a greased baking pan put 2-3 sheets of phyllo dough, tear the rest of the sheets finely and add to mixture in the bowl When all of dough has been torn, stir well and pour the mass over the dough in the baking pan. Even out the surface and place it in the oven at about 200 degrees Celsius (about 392 Fahrenheit). Depending on the oven, and how liquid is your mixture, it takes more or less time to be baked, but the best indicator is when the rich aroma begins to spread through the house and makes your mouth water 🙂
It’s good enough to eat it on its own, but this time we ate it with chutney. Another type of salad could also be great side dish. Or just with yogurt.
From these ingredients came out 4 large pieces, and the best thing is if you have leftovers for breakfast the next day. Still cold, out of the fridge, gibanica has its own charm. Enjoy!
Delicious Peace of Mind 