Lenten holiday food. Delicious Lenten Meals

If you have been wanting to try fasting for a long time, but the thought of a bland and monotonous lenten menu stops you, then you are simply unfamiliar with our step-by-step recipes for Lent. After all, if you approach the preparation of food for fasting rationally and at the same time with imagination, you can get a varied and very tasty set of dishes for every day. Of course, it cannot be said that such food will not be very different from what you are used to, but even gourmets will definitely like the taste of properly prepared lean food. And do not forget that in addition to traditional monastic recipes for Lent, literally every day new options for healthy fasting dishes appear, more adapted to the taste preferences of a modern person. So, further you are waiting for simple and delicious recipes in a post for believing laymen with step-by-step instructions and photos. Also from our article you will learn what you can cook and eat in Lent, and what foods are strictly forbidden to eat.

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The basics of the diet in Great Lent 2017 for the laity by day with examples of recipes

Before proceeding to the description of specific examples of recipes, it is worth saying a few words about the basics of the diet of believers in Lent 2017. To begin with, we note that Great Lent lasts 47 days and the most difficult (with hunger strike days) are only the first and last weeks. In the remaining weeks, the diet is divided into 3 groups:

• dry eating, when it is allowed to eat only non-cooked dishes without oil (Monday, Wednesday, Friday)
• cooked vegetable food without oil (Tuesday, Thursday)
• boiled food with butter (Saturday, Sunday)

Based on these basic rules, a lenten menu is compiled for the whole week. It is also worth noting that the basis of the diet in Lent for the laity by day (examples of recipes below) should be exclusively natural foods. It is advisable to use as many fresh vegetables and fruits as possible, home-made preparations for the winter, fermented home-made products. The latter, by the way, are very rich in vitamins, in particular C, which is very important in conditions of reduced immunity in early spring. Next, you will find examples of delicious, healthy and fairly easy-to-prepare dishes for every day for the Lent menu. We are sure that their taste will pleasantly surprise you, and these recipes themselves will definitely settle in your cookbook.

Delicious and simple salad for every day of Lent, a step by step recipe with a photo

First, we bring to your attention a step-by-step recipe with a photo of a delicious and simple salad for every day of Great Lent. It is based on affordable products - vegetables and fruits, so that such a salad can be prepared at least every day. But with one amendment - on all days except weekends, dressing should be done only from lemon juice without oil. Learn how to prepare a delicious and simple salad for every day of Great Lent from the step-by-step recipe below.

Essential Ingredients for a Delicious Salad for Every Day of Lent

• potatoes - 3-4 pcs.
• pomegranate - 1 pc.
• walnuts (peeled) - 200g.
• red onion - 1 pc.
• cilantro - 1 bunch
• pepper
• vegetable oil
• lemon juice

Instructions for a recipe for a delicious and simple salad for every day of fasting

Wash potatoes thoroughly in warm water. Boil together with the peel in salted water until tender. Then let cool completely, remove the skin and cut into small cubes.

While the potatoes are cooling, you can start preparing other ingredients, such as pomegranate. We clean the pomegranate: cut off the cap, and then make shallow cuts along the visible partitions and carefully open the pomegranate. Pour the grains without chaff into a salad bowl.

We clean the onion from the husk and cut into thin half rings. Then cut the half rings in half. You can also chop the onion finely if you don't like the onion to be strong in the salad.

We shift the peeled raw walnuts into a mortar and grind. You can also achieve the same effect with a rolling pin and parchment paper.

Wash cilantro or parsley and finely chop.

It remains only to mix all the ingredients together in one bowl, salt and pepper to taste and season. If you are preparing such a lean salad on Saturday or Sunday, then make a dressing of vegetable oil and lemon juice. On other days, just add lemon juice and toss the salad.

A simple first course recipe for a lenten menu, step by step

Hot dishes must be present in the lenten menu to ensure the normal functioning of the stomach during Lent. As a rule, cabbage soup and light vegetable soups play the role of first courses. The simple recipe for the first dish for the lenten menu, which we offer you below, belongs to the second category. As the basis of this first course for the lenten menu, make a simple recipe for vegetable broth. The number and type of vegetables in this recipe can be changed at your discretion.

Necessary ingredients for the recipe for the first dish for the lenten menu

• potatoes - 4-5 pcs.
• champignons - 0.5 kg
• carrots - 2 pcs.
• onion -1 pc.
• flour - 2 tbsp. l.
• vegetable oil
• dill
• parsley
• Bay leaf
• ground black pepper

Instructions on how to cook the first dish for a lenten menu according to a simple recipe

Peel carrots and potatoes. Cut carrots into thin rings, potatoes into small cubes.

Salt water and bring to a boil, add vegetables (carrots and potatoes) and cook over medium heat.

Wash the mushrooms and cut into thin slices along with the legs. Peel and finely chop the onion, mix with mushrooms. Salt a little and send to a frying pan with heated vegetable oil. Saute mushrooms until half cooked.

When the water boils again, add mushrooms and spices (pepper, moth, bay leaf) to the broth.

At the end, add finely chopped greens (parsley and dill). Cook until potatoes are ready.

Cabbage cutlets for the lenten menu, a step by step recipe

Cabbage cutlets for the lenten menu, a step-by-step recipe for which awaits your attention below, is an excellent option for a delicious snack. Such cutlets can be both an independent dish of lean cuisine, and a good addition to cereals and boiled potatoes. Despite the fact that these meatballs for the lenten menu are made from cabbage, they are just as hearty and flavorful as their meat counterparts. See for yourself with our next step-by-step recipe.

Essential Ingredients for Lenten Cabbage Cutlets

• cabbage - 500 gr.
• bulb - 1 pc.
• semolina - 30 gr.
• flour - 30 gr.
• garlic - 2 pcs.
• dill
• vegetable oil
• breadcrumbs
• pepper

Instructions for a step-by-step recipe for cabbage cutlets for the lenten menu

Wash the cabbage and cut into fairly large pieces. We send the cabbage into salted boiling water and cook for 10-15 minutes.

In the meantime, chop the onion and herbs very finely. Pass the garlic through a garlic press or chop finely with a sharp knife.

Take the cabbage out of the pot and let it cool completely. Then grind the cabbage leaves in a blender or pass through a meat grinder.

We combine cabbage mass, onion, garlic and herbs together in one container. Add semolina and flour, mix thoroughly. Salt and pepper to taste.

From the resulting minced vegetable we sculpt small cutlets and dip them in breadcrumbs.

Fry cutlets in vegetable oil until golden brown.

Vegetable stew with lentils - a step-by-step recipe for the menu in Lent

Another option for a tasty and healthy second dish for the Lent menu is vegetable stew with lentils. In general, lentils are a very underrated legume in our daily cuisine. In the meantime, it is very useful and can greatly diversify the Lenten menu. Learn how to cook vegetable stew with lentils from a step-by-step recipe for the menu in Lent.

Necessary ingredients for vegetable stew with lentils in Lent

• potatoes - 3-4 pcs.
• tomatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• lentils - 1/3 cup
• cabbage - 1/2 pc.
• pepper
• vegetable oil
• spices to taste

Instructions for a step-by-step recipe for vegetable stew with lentils in the post

Pour a little oil into a saucepan or cauldron and add finely chopped onion and carrot slices. Stir and cook over medium heat for a few minutes.

Then add potato cubes and half a glass of washed lentils. Stir, add water and cover with a lid. Simmer for 15 minutes over low heat.

Tomatoes are peeled and finely chopped. Add tomatoes to the stew.

Lastly, add chopped cabbage. Salt, pepper and add any spices to taste. Stir and simmer covered until done. Also add water as needed.

Recipe for raw date dessert for every day of Lent, step by step instructions

Probably the most common misconception about eating during Lent is the idea that sweets are completely excluded from the Lenten menu. In fact, you can and even need to eat sweets in fasting, but only natural and without eggs in the composition. Of the simplest options for healthy and permitted desserts are honey and dried fruits. But for those who prefer desserts that are more complex in flavor combinations, we offer a recipe for raw date sweets for every day of Lent. The recipe for a raw date dessert for each day of fasting is very simple to prepare and can be easily repeated using the following step-by-step instructions.

Essential Ingredients for Raw Date Dessert for Lent

• dates - 300 gr.
• walnuts / peanuts / cashews - 150 gr.
• cinnamon - 1 tsp
• cocoa
• carob

Instructions for the recipe for raw date dessert for each day of fasting

Rinse dates, remove pits. Then pour dried fruits with boiling water for 10 minutes.

You can use any nuts for this recipe, as long as they are raw. But if you take peanuts or cashews, then they should be soaked in cold water in order to remove the skin.

We first send the dates to the blender bowl and grind them for several minutes. Then add nuts and cinnamon and mix until a homogeneous thick mass is formed.

On a note! If the variety of dates is dry and they do not provide much liquid, you can add a little water or liquid honey for stickiness.

We put the finished mass in a bowl and with wet hands we begin to sculpt sweets of a round or oblong shape.

Roll the resulting sweets in a mixture of cocoa and carob powder and send to the refrigerator for half an hour. Ready! Also, as a sprinkle for such raw sweets, you can use chopped nuts, powdered sugar, coconut or liquid chocolate.

Delicious cookies "Minute" - a step-by-step recipe for simple baking in a post

Lean baked goods can also be delicious, such as the simple Minute Cookie recipe below. Cookie dough is prepared from three simple components, and you can choose absolutely any filling for it to your taste. But best of all, the delicious “Minute” cookies from the step-by-step recipe for simple baking in the post below are obtained with homemade thick jam. Find out how to cook this simple, quick and mouth-watering delicacy below.

Necessary ingredients for lean tasty cookies "Minute"

• flour - 300 gr.
• sparkling water - 1/2 cup
• vegetable oil - 1/2 cup
• jam for stuffing

Instructions for a simple recipe for delicious cookies "Minute" in the post

Pour water into a bowl and add vegetable oil. Start adding flour and knead a stiff dough.

Knead the dough and divide it into two equal parts. Roll out each part on a floured surface into a thin cake.

With a knife, we divide the resulting round layer of dough into 6-8 identical sectors.

Add a little jam to the edge of each slice and wrap the cookies in the form of a bagel.

We spread the cookies on a baking sheet with parchment and send them to the oven (200 degrees) for 25 minutes.

Lenten food: meatless meatball recipe for Lent 2017, video

As you can see, the recipes in the post can be simple and delicious at the same time. And in general, lenten food, like all food in Lent 2017, is rich in salads, pastries, and second and first courses. Our next video recipe for Lent - meatless meatballs, also applies to lean food and is sure to please lay believers. Such lenten food (recipe for meatballs without meat for Lent 2017), although not from monastic recipes, is perfect for the menu for every day.

What dishes to cook for households in fasting for every day? Oil Week is over, which means that the time has come for Great Lent - the strictest and longest in the whole year.

How to compose your diet so as not to violate its requirements? What can you eat at this time, and what should you refuse? Look for answers in our article.

Basic principles of nutrition during Lent

Lent in 2018 lasts from February 19 to April 7. The essence of fasting nutrition is not just limiting a certain category of products.

The true meaning is in pacifying the spirit by pacifying the body. That is, you restrict yourself in food to test your willpower, strength of mind.

Pregnant and lactating, children, people suffering from serious illnesses or after operations, the regime is not observed.

Too strong dietary restrictions, overly zealous observance of all the rules is fraught with serious negative consequences, so keep a balance and do not go beyond reasonable limits.

The upcoming post is considered the most stringent of the year.

1. In the first week (from Monday to Friday) only cold dishes without vegetable oil are allowed.
2. In general, the strictest days of fasting, in addition to the first week, are Mondays, Wednesdays and Fridays from the second to the sixth week.
3. The only thermally processed product that you can eat these days is.
4. But it must be lean - without milk or butter (even vegetable).
5. On Tuesdays and Thursdays, hot food without vegetable oil and animal products is allowed.
6. On Saturdays and Sundays, the diet can be expanded by dishes with vegetable oil.
7. But this does not mean that you need to eat monotonously and very meagerly. Spring is coming, and we all want vitamins, herbs, fresh vegetables. Therefore, greens should also be included in the diet. Moreover, raw vegetables are allowed even on dry days.
8. Pay attention to cereals that you have not used before. Usually in our diet we use at best two or three types of cereals. But their range is much wider. In addition to the usual buckwheat, rice and oatmeal, it is worth trying , barley, corn grits, barley, millet, , lentils, wild rice.
9. Be sure to use legumes and vegetables (cabbage, potatoes, , carrots, pumpkin, celery, bell peppers), mushrooms, fruits and nuts, seaweed, pasta (which does not contain eggs), meatless sauces and drinks, dried fruits and .

With our recipes, the post will be satisfying

Great Lent Cuisine - 5+ First Courses

Lentil Chowder

You will need:

1. 2.5 liters of water
2. 0.5 kg lentils
3. 2 heads of onion
4. 1 large carrot
5. Salt and pepper to taste
6. Bay leaf
7. 2-3 garlic cloves

Lentil Chowder

Step by step preparation:

1. Wash vegetables, cut and cook with lentils and bay leaves for three hours.
2. Salt, pepper to taste.
3. Add finely chopped garlic before the end of cooking.
4. If the soup is too thick, you can add a little water to taste.

Chowder

You will need:

1. 5 medium size raps
2. Parsnip root
3. parsley root
4. 1 bulb
5. Sweet peppercorns to taste
6. Cloves to taste
7. Bay leaf
8. head of garlic
9. A bunch of any greens

repeka

Step by step preparation:

1. Put chopped turnips, parsley and parsnips into a pot of boiling water and cook until tender.
2. At the end of cooking, add the head of garlic crushed in a mortar, bay leaf, salt and spices.

Lenten cabbage soup with mushrooms

You will need:

1. 0.5 kg sauerkraut
2. 30 g dry porcini mushrooms
3. 2 onion
4. 3 potatoes
5. 1 carrot
6. 1 parsley root
7. 1 turnip
8. 3 bay leaves
9. head of garlic
10. Salt and allspice to taste

Lenten cabbage soup with mushrooms

Step by step preparation:

1. Cook mushrooms in three liters of broth.
2. Add chopped potatoes and finely chopped onion.
3. Send carrots, turnips and parsley there.
4. Squeeze sauerkraut from excess liquid and also add to the pan.
5. At the end of cooking, add crushed garlic, bay leaf, salt and allspice.

Oatmeal soup without oil

You will need:

1. 2 liters of water
2. 2 potatoes
3. 1 carrot
4. 1 bulb
5. 0.5 cup oatmeal
6. Dried herbs to taste
7. Salt to taste

oatmeal soup

Step by step preparation:

1. Dip chopped potatoes in boiling water, after a few minutes add finely chopped onions, carrots and dried herbs.
2. Salt, add oatmeal and cook for another 5-10 minutes.

Millet kulesh

You will need:

1. 8 potatoes
2. ¾ cup millet groats
3. 2 onions
4. 2 tbsp. l. vegetable oil
5. Dried greens
6. Salt to taste

Millet kulesh

Step by step preparation:

1. Place sliced ​​potatoes in boiling water.
2. Bring to a boil, add millet and cook until tender.
3. 10 minutes before the end of cooking, add seasoning with onion fried in vegetable oil.
4. Sprinkle with dried herbs before serving.

Main dishes for the lenten menu

The main dishes in fasting for every day are easy to cook in. So, I often cook pea puree, and potatoes with zucchini.

Potatoes with zucchini in a slow cooker

You will need:

1. 4 potatoes
2. 1 zucchini
3. 1 onion (preferably sweet varieties)
4. 2 garlic cloves
5. A couple of tablespoons of olive oil
6. Salt, pepper - to taste
7. Fresh herbs for serving

Potatoes with zucchini in a slow cooker

Step by step preparation:

1. Peel the prepared potatoes and cut into cubes. Cut the zucchini into half rings or cubes.
2. Chop the onion and fry in a slow cooker in olive oil. Send vegetables and spices, salt there.
3. Set to the "Extinguishing" or "Simmering" mode (depending on your model) for 40-50 minutes.

You will need:

1. 0.5 kg champignons
2. 1 cup rice
3. 1 carrot
4. 1 bulb
5. 2 glasses of water
6. Vegetable oil for frying
7. Salt and spices to taste

Step by step preparation:

1. Finely chop the onion, grate the carrots and fry in a multicooker bowl in vegetable oil.
2. Throw in the sliced ​​mushrooms as well. Fry everything together for a few minutes, then salt, add spices and cover the mixture with rice.
3. Gently fill with water so that the vegetable and rice layers do not mix. Cook in the “Pilaf” mode, then the technique will do everything itself.
4. Serve the finished dish, garnished with chopped herbs.

Oatmeal cutlets

You will need:

1. Half a glass of boiling water
2. 1 cup oatmeal
3. 3-4 champignons
4. 1 potato
5. 1 bulb
6. 2 garlic cloves
7. Salt, spices to taste
8. frying oil

Oatmeal cutlets

Step by step preparation:

1. Pour oatmeal with boiling water in a saucepan and leave, covered with a lid, to soak. It will be enough for 20-30 minutes.
2. Wash the peeled potatoes well and grate. Grate the onion the same way.
3. Cut the mushrooms into cubes, chop the greens and pass the garlic through a garlic press (you can rub it on a fine grater).
4. Mix all ingredients, salt and pepper. The finished mass should be moderately liquid - so that you can pick it up with a spoon.
5. Heat the oil in a frying pan and fry them by spooning them into the hot oil.
6. Fry over medium heat until a nice golden brown crust forms.
7. After turning over to the second side, fry over medium heat for a minute, then cover the pan with a lid and fry the cutlets for another 3-5 minutes over low heat.
8. Cutlets can be served with mashed potatoes, boiled peas or fresh vegetables.

Dishes in fasting for every day - salads and sauces

Dishes without vegetable oil that can be cooked are first of all.

Dressing for them can be lemon juice, a mixture of vinegar and sugar, guacamole, tomato sauce.

You will need:

1. 2 avocados
2. 1 garlic clove
3. Salt and black pepper to taste
4. 2 tsp lime or lemon juice

Step by step preparation:

1. To prepare the guacamole sauce, blend the pulp, garlic clove, salt, black pepper, and lime or lemon juice in a blender.
2. If desired, you can add other spices to the mixture, any pepper or herbs that you like.

Tomato sauce

You will need:

1. 3 art. l. tomato paste
2. 3 garlic cloves
3. Adjika to taste
4. Half a bunch of finely chopped herbs
5. Salt to taste

Tomato sauce

Step by step cooking

1. To prepare lean tomato sauce, mix tomato paste, finely chopped garlic, adjika, salt and finely chopped greens.

spicy ginger sauce

You will need:

1. 60 ml rice vinegar
2. 1 garlic clove
3. 1 small shallot
4. 2 tbsp. l. grated fresh ginger
5. 2 tbsp. l. soy sauce

ginger sauce

Step by step preparation:

1. Grind all ingredients to a puree state and add to dishes to taste.

mustard sauce

You will need:

1. 100 grams mustard powder
2. 4 tbsp. l. natural vinegar
3. 0.5 tsp salt
4. 2 tbsp powdered sugar
5. Cinnamon to taste
6. Cloves to taste
7. Nutmeg to taste

Step by step preparation:

1. The first step is to prepare a mustard powder paste.
2. To do this, brew it with a small amount of boiling water and stir quickly to make a thick paste.
3. When there are no dry lumps of powder left, we slowly begin to add more boiling water.
4. In total, we will need about two glasses of water. We leave the filled mustard to soak for a day.
5. Then we drain off the excess water. This must be done carefully so as not to “disturb” the mustard thick that has settled at the bottom of the container.
6. Add all other components to the resulting paste, leave for another 3-4 hours and after that you can use it.
7. Store the sauce in a tightly closed jar.

You will need:

1. Flesh of one apple
2. Half a can of canned pineapple
3. 0.5 cup orange juice

Step by step preparation:

1. For fruit or vegetable salads, an unusual apple-pineapple sauce is perfect.
2. To prepare it, mix the pulp of one apple, a cup of pineapple pulp and half a glass of orange juice in a blender.

Raw Beetroot Appetizer

You will need:

1. 3 medium beets
2. 1 bulb
3. 3 garlic cloves
4. 1 tsp
5. 0.5 tsp ground red pepper
6. 0.5 st. l. natural vinegar
7. 0.5 st. l. Sahara
8. 2 tbsp. l. vegetable oil

Raw Beetroot Appetizer

Step by step preparation:

1. To make up for the lack of vitamins, I often cook beets. Try the beetroot salad with spices.
2. Wash and clean raw beets. Grate, salt and set aside. Mix sugar and vinegar in a bowl, then combine with grated beets. Leave to marinate for 2 hours.
3. After the beets have marinated, drain the resulting juice.
4. Fry the onion in vegetable oil until it turns dark golden, and remove from the pan.
5. In the future, we only need the remaining fragrant oil without onions.
6. Sprinkle red pepper, ground cilantro seeds, and minced garlic over the beets. Top everything with hot oil.
7. Mix well and the salad is ready. In the same way, you can make this appetizer with carrots or cabbage, or you can try to make a platter by mixing several types of vegetables at once.

Delicate bean paste

You will need:

1. 200 grams of mushrooms
2. 100 grams dry beans
3. Dill to taste
4. 1 bulb
5. 1 medium sized carrot
6. 1 st. a spoonful of olive oil
7. Salt to taste
8. Nutmeg, black pepper, dried basil - to taste

Step by step preparation:

1. Boil the beans and let it drain. Fry the onion in half rings in oil, add grated carrots, washed and chopped mushrooms there.
2. Fry everything together for a few minutes, then cover the pan with a lid and simmer a little more over low heat.
3. Combine the boiled beans, vegetable mixture, salt and spices and beat the pate well with a blender (you can pass it through a meat grinder with a fine mesh twice).
4. Tamp the pate tightly into the mold and leave for several hours to cool completely and the components to “make friends”.

Dishes in fasting for every day - sweet recipes

So that at the end of the fast all your thoughts are not reduced to food, periodically prepare sweets.

For example, according to one of the recipes below.

Flax seed crackers

You will need:

1. 150 grams of flour
2. 60 ml cold water
3. 2 tbsp. l. vegetable oil
4. 3 art. l. flax seed
5. 1 tsp salt
6. 0.5 tsp baking powder
7. 2 tbsp. l. Sahara

Flax seed crackers

Step by step preparation:

1. Mix all dry ingredients, mix oil and water separately, pour into flour mixture and knead well.
2. The finished dough should be thick, like dumplings. Put the dough in a bag for 15-20 minutes, then roll it into a thin layer 3-4 mm thick.
3. The dough is rolled out very thinly and cut into diamonds or squares with a knife.
4. It is better to do this immediately on baking paper so that you can immediately put it on the bake without transferring it from the table to a baking sheet.
5. Bake in the oven at 200⁰С (preheat the oven in advance). Check the readiness of the cookies by appearance - the crackers should be browned.
6. In addition, you can add any nuts or seeds that you like to cookies.

Sea buckthorn marmalade

You will need:

1. 250 grams of sea buckthorn puree
2. 5 grams of agar agar
3. 100 grams of water
4. 100 g sugar

Sea buckthorn marmalade

Step by step preparation:

1. Soak agar-agar in water in a saucepan or saucepan with a thick bottom, leave to soak. Meanwhile, in another saucepan, boil the mixture of berry puree and sugar.
2. Combine both liquids in a saucepan and bring everything together to a boil.
3. Boil for 2-3 minutes over low heat, stirring constantly. The mass in the saucepan will be quite viscous.
4. Pour the finished marmalade into molds and leave to harden in a cool place.

You will need:

1. 200 ml soy milk (can be nut or rice)
2. 350 ml coconut milk
3. 80 grams cocoa powder
4. 200 grams dried dates
5. 2 tsp starch
6. A pinch of salt

diet ice cream

Step by step preparation:

1. Remove the pits from the dates, pour the pulp with coconut milk, salt and boil.
2. Add cocoa and beat the mixture in a blender until smooth. If desired, the mixture can be strained through a sieve, then the ice cream will be smoother, but this is not necessary.
3. Put the mixture back to heat on a small fire.
4. Mix the starch and cold soy milk, add to the mixture that is already heated on the fire and boil everything together.
5. Refrigerate and freeze. If you have an ice cream maker - this is where your worries end, just freeze the mixture in it according to the instructions for your unit.
6. If you work in manual mode, like me, you will need to put the cold mixture in the freezer and beat it with a fork every half hour.
7. In total, you will have to mix 9-10 times (that is, the first 4 hours of freezing).

In addition, you can eat any jams and, fruit drinks and fruit purees.

Videos about dishes in a post for every day will be useful for novice cooks, because with their help you can see the preparation of dishes step by step.

The main meaning of fasting is not a restriction in food, but the purification of the soul. However, the health of the soul and the health of the body are closely related.

Therefore, you should not go to extremes and make your lenten menu for every day from water and bread.

We offer a menu that excludes products prohibited in Lent. Ingredients in recipes does not include meat and meat products, milk and dairy products, fish, eggs.

At the same time, the diet remains varied and healthy: it contains a lot of vegetables, fruits, legumes, cereals. Lenten pastries are even included in the menu, but if you decide to do without sweets during fasting, then you can exclude it. All links are clickable and lead to pages with lean recipes. At the very end there is also a list of products on the menu for each day.

Monday

Breakfast.
Dinner.
afternoon tea.
Dinner.

Nutritionist comment: Wheat porridge. Wheat is an excellent source of dietary fiber and gives a feeling of satiety. It also contains vitamin E, F, B1, B2, B6, C, PP, carotene, niacin, choline, biotin, folacin and trace elements (potassium, magnesium, sulfur, selenium, chromium, zinc). Pea soup. Legumes as a source of protein are an indispensable component of the lean menu. A fruit basket cake is a rather high-calorie dessert, but if you lead an active lifestyle, then you can treat yourself. If you have a sedentary lifestyle, then such a dessert can be transferred to a second breakfast. Sauerkraut salad with potatoes and mushrooms. In order not to gain excess weight, it is preferable not to eat more than 50 g of potatoes in the evening.

Tuesday

Breakfast.
Dinner.
afternoon tea. Fruit of your choice
Dinner.(without butter and eggs) +

Choose where to send you materials:

Wednesday

Breakfast.
Dinner.
afternoon tea.Fruit of your choice
Dinner.

Thursday

Breakfast.
Dinner.
afternoon tea.
Dinner.

Friday

Breakfast.
Dinner.
afternoon tea.
Dinner. +

Saturday

Breakfast.
Dinner.
afternoon tea.
Dinner.

Sunday

Breakfast.
Dinner.
afternoon tea.
Dinner. +

The proposed menu must be supplemented with fresh vegetables and fruits in sufficient quantities.

List of necessary products for the Lenten menu

Vegetables, fruits, mushrooms, herbs

Zucchini - 3 pcs.
Zucchini - 1 pc.
Onion - 1 kg
Tomato - 2 kg
Garlic - 3 heads
Chili pepper - 1/2 pod
White cabbage - 1 kg
Sauerkraut - 200 g
Potato - 2 kg
Carrot - 500 g
Dried tomatoes - 15-20 pieces
Cucumber - 3 pcs.
Eggplant - 1 pc.
Sweet pepper - 4 pcs.
Banana - 1 piece
Apple - 3 pcs.
Orange - 3 pcs.
Lemon - 3 pcs.
Pomegranate - 1/2 pc.
Pear - 3 pcs
Strawberries - 100 g
Raspberries - 100 g
Blueberries - 100 g
Fruit - to taste and availability for baskets
Parsley - 4 bunches + to taste
Mint - 1 bunch
Cilantro - 1 bunch
Dill - 2 tbsp. l. + to taste
Basil - 1 bunch
Forest mushrooms - 550 g
Champignons - 12 pcs. (large)
Dry mushrooms - 30 g
Any fruit - as much as you want for snacks

Cereals, pasta, legumes

Wheat - 350 g (coarsely ground, medium wheat, bulgur is also suitable)
Peas - 1 tbsp.
Oat flakes - 160 g
Rice - 0.5 tbsp.
Bulgur - 0.5 tbsp.
Pearl barley - 200 g
Noodles - 40 g (or vermicelli, or other small pasta)
Chickpeas - 200 g
Pasta - 300 g
Buckwheat - 1 tbsp.

Nuts, dried fruits, seeds

Dried apricots - 6-8 pcs.
Almonds - 70 g
Pine nuts - 30 g
Walnuts - 50 g
Cashew nuts - 190 g
Pumpkin seeds - 3 tbsp. l.

Grocery and other products

Tomato paste - 300 g
Tomatoes in own juice - 150 g
Brown sugar - 200 g
Sugar - 250 g
Powdered sugar - for sprinkling
Vegetable oil - 600 g
Olive oil - 500 g
Grape seed oil - 150 g
Honey - 125 g
Wheat flour - 1 kg 750 g
Whole grain flour - 140 g (wheat)
Flaxseed flour - 1 tbsp. (ground flaxseed)
Baking powder - 1.5 tsp.
Dry yeast - 10 g
Live yeast - 20 g
Vinegar - 1 tsp
Apple cider vinegar - 1 tsp
Red wine vinegar - 1 tbsp. l.
Balsamic vinegar - 1.5 tbsp. l.
Canned beans - 650 g
Soda - 0.5 tsp
Coconut shavings - 40 g
Black tea - 1 tbsp.
Capers - 1 tbsp. l.
Rye bread for croutons and sandwiches
Coconut milk - 1 dessert spoon
Vegetable broth - 2.5 l
Dry white wine - 70 g
Apple juice - 420 ml
Soy milk - 255 ml

Seasonings, spices

Salt - 15 g + to taste
Cinnamon - 2 tsp ground + 2 sticks
Cumin - 1 tsp (seeds)
Bay leaf - 3 leaves
Black pepper - to taste
Star anise - 1 star
Ground nutmeg - 1 tsp
Sweet paprika - 1 pinch
Suneli hops - 1/2 tsp
Sesame paste - 1 tbsp. l. (Thina)
Zira - to taste
Thyme - 0.5 tsp dried
Oregano - 0.5 tsp dried
Rosemary - 2-3 sprigs
Grain mustard - 1 tsp
Soy sauce - 2 tbsp. l.
A set of spices - to taste

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Neither the body will be cleansed without fasting and prayer, nor the soul without mercy and truth. (Philokalia)

You will find holiday recipes for lenten dishes in this article. Lenten pies, main dishes, soups and salads - we have selected only the best recipes for you.

Lenten Recipes

Lean salads

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. In the grated radish, you can add chopped onion, browned in vegetable oil.

Radish 120 g, vegetable oil 10 g, vinegar 3 g, onion 15 g, greens.

vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Tomatoes stuffed with mixed vegetables

Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this stuffing. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.

rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Lenten first courses

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, put chopped carrots, turnips and shredded cabbage and cook over low heat for 20-30 minutes. Approximately in the middle of cooking, add crushed garlic, seasonings; put applesauce or grated apple at the very end. Serving on the table, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of swede, 1 cup of finely shredded cabbage (150 g), garlic clove, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.

Lean pea soup

In the evening, pour cold water over the peas and leave to swell, cook the noodles.

For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.

Boil the swollen peas, without draining the water, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.

Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, onion frying oil - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth, and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.

Sprinkle with parsley or dill when serving.

Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes cut into oblong pieces are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and everything is boiled together for 10 minutes. Greens are put in the soup before serving. If tomato puree is added, then it is stewed together with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tbsp vegetable oil, 1 onion, some celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp. spoons of greens, 1 tbsp. a spoonful of tomato puree, vinegar.

Peppers, eggplant, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (peel the zucchini) and stuff with vegetable minced meat, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery. All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is boiled down by 1/3 and the peas are almost ready, add the prodel and cook until tender. Then season with finely chopped onion, fried in butter, and salt.

1/2 cup peas, 1.5 liters of water, 1 cup of buckwheat, 2 onions, 4 tbsp. tablespoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust forms, put the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 minute. Ready stew is eaten with cucumbers (fresh or salted), sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp. dill spoon, 1 tbsp. parsley spoon, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. For 10 min. before the end, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle with herbs before serving.

2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, pepper, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, rub the garlic with salt, add 2 tablespoons of sunflower oil and stir. Drizzle fried potatoes with garlic sauce.

10 small potatoes, half a glass of sunflower oil, 6 cloves of garlic, 2 teaspoons of salt.

Rice and oatmeal porridge

Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic, 4-5 tablespoons of sunflower oil, 1 tbsp. a spoonful of dill.

Potato cutlets with prunes

Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it from the stones, pour boiling water over it.

Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add the onion finely chopped and fried in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g of grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.

Rice with vegetables

Heat oil in a frying pan, fry onion, carrot, sweet pepper in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 l of water, 5 tablespoons of green peas.

lean mushrooms

mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumbers are cut into cubes, mixed. The oil is seasoned with vinegar and seasonings, they are poured over the salad. Sprinkle with herbs on top.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beetroot, 2-3 potatoes, 1 pickled cucumber, 3 tbsp vegetable oil, 2 tbsp. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

mushroom caviar

Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp. tablespoons of vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

stewed mushrooms

The oil is heated, put into it thinly sliced ​​mushrooms and chopped onions. Broth is added to boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Boiled potatoes and a salad of raw vegetables are served as a side dish.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp. tablespoons of vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

Lenten pies

Lean dough for pies

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where the dough was prepared and let it rise again.

After that, the dough is ready for further work.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a pan in vegetable oil.

Pies with pea filling

Boil the peas until cooked, mash, add the onion fried in vegetable oil, pepper, salt to taste.

Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Using the materials "Orthodox cuisine recipes". - St. Petersburg: "Svetoslov" – 1997

The cuisines of the peoples of the world, and especially Russian, can boast a huge selection of meatless dishes. However, preparing delicious lean meals is not difficult, because among plant foods there are excellent substitutes for meat and fish. We are talking about legumes and mushrooms. Mushrooms look great in soups, pickles, cabbage soup and borscht, and from various types of legumes you can cook not only lean meatballs, but also delicate mashed soups that diversify your Lenten table so much.

Habitual sweets successfully replace honey, nuts and dried fruits, which are so good for the heart. Instead of chocolate and cocoa powder, you can use carob, which is increasingly appearing in the health food departments of supermarkets, and replace granulated sugar with fructose. Fantasize and experiment, and our site will tell you delicious lean recipesthat can be prepared both for every day and for the holiday table.

Ingredients:
100 g lettuce leaves,
200 g tomatoes,
50 g olives (pitted)
50 g olives (preferably with lemon),
a handful of walnuts,
1 tbsp olive oil,
1 tsp wine vinegar.

Cooking:
Rinse tomatoes and lettuce thoroughly. Tear the lettuce into large pieces, put on a plate, put coarsely chopped tomato, olives and olives on top.

Lightly crush the walnut kernels in your hands and sprinkle on top. It remains to sprinkle with wine vinegar and pour olive oil.

Ingredients:
1 stack pumpkin puree,
2 stack wheat flour
½ onion
finely chopped greens
black pepper,
paprika,
vegetable oil.
Filling:
½ small onion
½ stack boiled chickpeas
½ stack chopped spinach,
¼ stack. chopped walnuts,
2.5 tsp lemon juice
1 tbsp olive oil,
salt, pepper, paprika.

Cooking:
Mix flour, pumpkin puree, finely chopped onion and seasonings, mix thoroughly and leave to infuse for 10 minutes. During this time, prepare the filling. Heat a spoonful of olive oil, add the onion and fry it over low heat until golden brown. Then add chickpeas, spinach, walnuts, lemon juice and seasonings. We make fritters. For one pancake, you need no more than two tablespoons of dough. Roll this dough into a ball. Make a well in the center of the ball and add about ½ teaspoon of filling to it. Seal the indentation and roll the filling between your palms to form a patty. Put the pancakes in the pan and fry for a couple of minutes until the pancakes are a delicious brown color. Don't be afraid to spread them back to back in the pan - frying in batches is much more convenient as they don't stick together.

It is better to spread the finished pancakes on pre-prepared paper towels so that the excess oil is absorbed. Sprinkle with herbs and serve.

Ingredients:
1 large banana (ripe)
½ stack long grain rice,
1-1.5 stack. water,
paprika flakes, turmeric, red pepper, salt, vegetable oil.

Cooking:
Rinse the rice thoroughly, cover it with a glass of water and bring to a boil. Add salt, 1 tsp. turmeric and 1-2 tsp. paprika to give the rice a golden color. Peel the banana, cut it in half and lightly salt each part. Toast the banana slices in an oiled skillet over medium heat. Don't overcook! Flip as soon as you see the banana is softened. Put the cooked rice in some kind of cup or deep plate, compact it, turn it over onto a dish and put spicy bananas next to it.

Ingredients:
1 stack lentils,
1 tomato
1 cucumber
vegetable oil,
soy sauce,
fresh herbs - to taste.

Cooking:
Rinse the lentils, cover with warm water and leave for 1 hour. Then rinse and boil over medium heat in unsalted water. Finely chop the greens, cucumber, tomato and add to the lentils. Add vegetable oil and soy sauce of your choice. A delicious and healthy breakfast with slow carbohydrates is ready!

Ingredients:
10 fresh champignons,
1 package frozen green beans
1 stack boiled red beans
1 onion
3-4 garlic cloves,
salt, black ground pepper, herbs - to taste.

Cooking:
Blanch green beans without defrosting first in boiling water and drain on a sieve. Mushrooms cut into slices and fry in vegetable oil. Add green beans and quartered onion to the mushrooms. Stir and fry until the onion is soft. Add boiled red beans along with some of the liquid in which they were boiled, salt, pepper, add garlic, passed through a press, and remove from heat. Cover with a lid and let steep for 10-15 minutes. Sprinkle with herbs when serving.

Ingredients:
200 g white beans (dry)
300 g potatoes
200 g carrots
1 large onion
250 ml vegetable broth or water
1-2 tbsp flour,
salt, pepper, garlic - to taste.

Cooking:
Soak beans in cold water and leave overnight. Drain the old water, pour 2 liters of fresh water and cook the beans until soft. Add finely chopped onions, carrots and potatoes to the beans and cook until the potatoes are tender. To obtain a creamy state of our soup, rub the resulting mass through a sieve. A blender is undoubtedly faster, but in this case the consistency will not be as creamy. Add the roasted flour and spices to the vegetable broth (or boiled water). Mix with soup and hold covered over low heat for 10-15 minutes. The soup turns out not only lean and tasty, but also fast and satisfying - it takes no more than an hour to cook, it depends on the speed of boiling the beans.

Ingredients:
2 kg pumpkin,
1 tomato (can be replaced with 2 tablespoons of tomato paste),
1 onion
1 celery stalk
1 chili pepper
3-4 garlic cloves,
olive or vegetable oil, salt, pepper, parsley - to taste.

Cooking:
Peel the pumpkin from seeds and peel, cut into cubes and place in a deep frying pan. Chop the onion, garlic, chili pepper, celery, add to the pumpkin and sauté in a little olive or vegetable oil. Peel the tomato, finely chop and add to the rest of the vegetables. Add 2 cups of water (preferably vegetable broth) and simmer for 20 minutes. Focus on the pumpkin - when it softens, transfer the entire mass to a blender and beat until a homogeneous creamy mass. Pour everything back into the saucepan, season with salt and pepper and bring to a boil. Add croutons, prunes, sesame or pumpkin seeds to taste.

Ingredients:
1 stack ground walnuts,
6 potatoes
3-4 bulbs
200 g white bread,
salt - to taste.

Cooking:
Grind all the ingredients with a meat grinder, grate the potatoes on a fine grater. Soak the bread in boiled water, squeeze it out and mix with the chopped products. Knead the minced meat well, form cutlets and fry them in vegetable oil.

Ingredients:
2 stack boiled buckwheat,
500 g fresh champignons or oyster mushrooms,
2 bulbs
2 tsp starch,
greens, salt, black pepper - to taste.

Cooking:
Finely chop the mushrooms, fry in a dry frying pan without oil until the liquid has completely evaporated, pour in a little vegetable oil and add the onion, cut into small cubes. Fry everything together and chill. Mix with buckwheat and pass through a meat grinder along with starch and herbs. Salt, pepper, form cutlets, roll them in flour or breadcrumbs and fry in vegetable oil.

Ingredients:
10 sweet red peppers
300 g dry rice
500 g champignons,
1 onion
1 carrot
2 tomatoes
1 liter tomato juice
herbs, salt, pepper - to taste.

Cooking:
Boil the rice until half cooked in boiling salted water. Finely chop the mushrooms, fry in a dry frying pan until the liquid evaporates, then pour in the vegetable oil and add the chopped onion. Fry until done. Grate the carrots on a coarse grater, scald the tomatoes and remove the skin and cut into small cubes. Spasser vegetables in vegetable oil, cool and mix with mushrooms, chopped herbs and rice. Stuff the prepared peppers, put them in a saucepan with a thick bottom and pour over the tomato juice. Put in the oven with medium heat for 30-40 minutes.

Marinade Ingredients:
1 stack boiled water
½ st. l. vegetable oil,
½ stack 9% vinegar,
1 tbsp salt,
1 tbsp Sahara.

Cooking:
You will need cabbage, carrots, garlic, herbs, salt. Prepare the cabbage for cabbage rolls as usual - disassemble into leaves and beat off the thick parts with the blunt side of the knife. For the filling, grate the carrots on a coarse grater and mix it with chopped garlic and chopped herbs. Salt to taste and wrap in cabbage leaves. Put the cabbage rolls in a glass jar or enamel pan (make sure that there are no chips or rust on the enamel!), pour cold marinade and refrigerate for 2-3 days.

Fragrant potato roll

Ingredients:
700 g potatoes
3 tbsp (no slide) starch,
salt.
For filling:
2 large onions
2-3 carrots
300 g fresh mushrooms,
salt, black or red ground pepper - to taste.

Cooking:
Boil the potatoes in boiling salted water, drain the water, draining about a glass of mashed liquid, and pat dry. Prepare puree and chill. For the filling, chop the onion and carrot and fry in vegetable oil until soft. Grind the mushrooms, add to the vegetables and fry for 3-4 minutes, stirring constantly. Salt and pepper to taste and let cool. Mix mashed potatoes with starch and lay out in the form of a rectangle on a baking sheet covered with baking paper. Put the baking sheet in the oven heated to 200ºС for 15-20 minutes. Then spread the filling over a slightly browned potato layer and carefully roll it into a roll, separating the paper. Brush the top with vegetable oil and bake in the oven for another 15 minutes.

Ingredients:
For the dark layer:
3 bananas
1 tsp honey,
½ tsp lemon zest,
cocoa powder and almonds to taste.
For the light layer:
150 g coconut flakes
10 pieces. cashew nuts,
3 tbsp honey.
For the cream layer:
2 bananas
150 g almonds
1-2 tbsp water.

Cooking:
Beat the dark, light and cream ingredients separately until smooth and creamy. Arrange the layers in the prepared pan so that the cream is in the middle. Cover with cling film and put in the freezer to cool our ice cream properly. The finished delicacy can be cut and served at the table.

Ingredients:
4 stack flour,
2 stack water,
1.5 stack. Sahara,
1.5 stack. walnuts (pre-chop)
1 stack raisins,
3 tbsp cocoa powder
1 st. l. ground cloves,
1 tbsp ground cinnamon,
1 lemon (zest)
3 tsp baking powder
½ glass of liqueur (or dessert wine)
1 stack coarsely chopped walnuts for garnish

Cooking:
Rinse the raisins, brew with boiling water and drain in a colander. Mix flour, baking powder, cloves and cinnamon, add oil and mix well. Add lemon zest, raisins, walnuts, liqueur, cocoa, raisins, sugar and water. Mix, put the dough into a greased mold and bake in the oven for an hour at 180ºС. Determine the degree of readiness with a wooden stick. Cool the finished cake in the form, put on a dish, cut and sprinkle with walnuts.

Ingredients:
100g peanuts
100g almonds
100g walnuts,
200g hazelnuts
250g honey.

Cooking:
Grind walnuts, almonds and hazelnuts in a blender, but not very finely - large pieces will give our sweets a brighter taste. Then mix nuts with honey.
Fry the peanuts in a pan without oil and grind separately in a blender, this time quite finely. Roll the resulting nut-honey mass into balls and roll in ground peanuts. Put the sweets on a dish with a napkin and place in the refrigerator.
This interesting dessert can be stored in the cold for quite a long time and is perfect for lean tea parties.

Ingredients:
300g bananas
2 tbsp sugar syrup,
150 ml of water
70g brown (or regular) sugar
2 strawberries,
3 mint leaves
a few drops of lemon juice.

Cooking:
First prepare the banana puree. The easiest way to do this is in a blender, adding a few drops of lemon juice so that our puree does not get an unpleasant dark color.
Mix the puree, sugar, sugar syrup, water and put on a slow fire. Then, after boiling, pour the resulting mass into beautiful molds or glasses and put it in the refrigerator to cool. After the sorbet has thickened, take it out of the molds, put it in dessert bowls and garnish with strawberries and mint leaves.

You see, it’s not at all difficult to cook delicious lean dishes and there are a lot of them.

Bon appetit!

Larisa Shuftaykina