Fast food recipes are quick and delicious. Sweet Pepper and Eggplant Salad

Not everyone and not always can and eat everything that is tasty. For example, during the days of fasting, believers should not eat certain foods, but you still especially want something tasty. As for vegetarians, they also have their own prohibitions on certain foods. Therefore, here you will find recipes for lean and vegetarian simple dishes, you can get to know them better and take them into action. Bon appetit!

From this simple lenten dough, you can make wonderful dumplings with garlic for borscht, you can make wonderful buns for tea from them - the dough is magnificent, simple and always turns out! Look at the recipe and even an inept hostess can handle it!

From oatmeal, which many people do not like, and therefore refuse to eat, you can cook completely uncomplicated and satisfying cutlets for fasting. They are prepared simply, the taste is excellent, at least once a week you can feed the family with a salad of vegetables.

If you don’t already know what to come up with for the household in the post, our two excellent recipes for you are hearty, tasty, and cooking will not take much time. Feed the family enough, in addition, it is also useful, so we recommend taking note

In fasting, and not only, you can greatly diversify the menu and feed the household if you have thin Armenian lavash on hand. From it you can make wonderful crispy and tender rolls - cook pancakes with completely different fillings. Your household will definitely appreciate these recipes - today we have mushrooms and cabbage. The recipe is here:

Do you know about the existence of such an interesting root crop as Jerusalem artichoke? And how incredibly useful is it? And you still haven't tried it? It is urgent to eliminate this misunderstanding - be sure to include it in your menu, especially during the days of fasting, it will come in handy for you with its benefits and diversify the menu. :

An excellent recipe for a popular vegetable dish - just right for the summer season. Easy to cook, healthy, delicious - your household will be delighted! Try to cook ratatouille - it is revered in many countries, and this vegetable stew will become your favorite, both in fasting, and for vegetarian food, and at least for every day.

A simple, healthy and tasty beetroot salad is what you need for fasting, or just on a normal day when you want to unload the body from fatty heavy meat food. Hearty, simple, easy - we are preparing a vinaigrette for the household.

If you are fed up with buckwheat (and it is very useful!), then you can easily cook such lean meatballs from it and thus diversify your lenten menu. They turn out to be satisfying, they are prepared simply and quickly, prepare another simple vegetable salad for them and a great lean dinner is ready!

How delicious this onion pie turned out - I didn’t even expect it! Soft, slightly crumbly, tender - my household dared me, I didn’t have time to even notice, I’ll bake again today. The dough is excellent, you can make it with any filling, it is prepared very simply and quickly, the products are minimal in terms of costs, just a miracle! I advise you to cook such a delight for your household - you can vary the fillings as you like, any one will do.

You will like these tender and delicious fried pies with pumpkin in fasting, or if you are a vegetarian, and just anyone will like it, as they turn out delicious, the price of their output is a penny, hearty and mouth-watering! They are prepared simply and without problems, I recommend trying this recipe and see for yourself.

A great option for lean stuffed peppers with rice and vegetables. Also great for those who follow a vegetarian diet. Despite the absence of meat, such peppers are tasty and satisfying, you can add soy, beans or chickpeas to the minced meat to increase the satiety and deliciousness of the dish.

Whoever loves pilaf, but on fast days with meat is not allowed - he will enjoy his lean brother with mushrooms and vegetables. vegetarians will also like the recipe - the dish is simple, but tasty, satisfying and nutritious. My husband even said that it was almost like a real pilaf with meat. Cooking, delighting our households,

When you don’t have money for sausage, mayonnaise and eggs, or fasting in the yard, but you want to eat, you can cook such a lean salad like Olivier - simple, satisfying and tasty! You can vary with the ingredients by adding mushrooms or other fish, green peas or canned corn to your taste.

These rolls are so delicious, they are so tender and crispy that your household will definitely appreciate them! They can be prepared for breakfast, lunch, fasting and a normal day. It is possible with any filling, and they will always be delicious. They are prepared simply, quickly, and very economically.

This recipe for a wonderfully lean and simple chocolate muffin will delight you on fasting days, when it’s impossible to want something tasty. And you can cook it on any ordinary day, from the simplest and most useful products.

If you want to cook a quick breakfast in a hurry, then you won’t find a better recipe. Just prepare any filling in the evening and buy pita bread. In the morning, spend only 5-10 minutes and a delicious, hearty breakfast is ready for you! This is a great dish for fasting, hearty and tasty.

Lent is one of the main events of the Orthodox year. Believers are preparing for the celebration of Easter, cleansing the soul, mind and body. What you can eat during this period and what dishes you can cook during fasting, you will learn from the article.

in a post?

In order not to break the fast and prepare a dish that is allowed on a particular day of abstinence, you need to know which foods are allowed and which are prohibited. Lent is considered the strictest among the rest. The first and last weeks are especially difficult to comply with.

On the very first day, you need to completely refrain from eating. Cold, oil-free meals during Lent are allowed from Tuesday to Friday. Such days are called dry eating.

On Saturday and Sunday, fasting is the least strict. So, in the first week of fasting these days it is allowed to eat hot dishes seasoned with vegetable oil.

In the remaining 5 weeks of Great Lent, you should eat like this: dry eating should be observed on Monday, Wednesday, Friday, and hot food can be eaten on Tuesday and Thursday, on weekends it is allowed to fill food with vegetable oil, it is permissible to sip a little red wine. You can also prepare festive dishes in fasting, but they also should not contain foods that are prohibited for consumption.

On Lazarus Saturday, you can put fish caviar on the table. And the next day, on Palm Sunday, the use of fish dishes is also allowed. But here it should be noted that if the above holidays fall on the calendar for Holy Week, then during this period it is forbidden to eat any food of animal origin. On Good Friday, it is recommended to abstain from food, and on the day before Easter, dry eating is allowed. Dishes prepared for fasting should not only not contain prohibited foods, but also be charged with positive energy and pure thoughts of the cook.

During fasting, they cook only from products of plant origin. Animal food is prohibited: meat, dairy products, butter, eggs and all derivatives. You can not eat fast food, snacks, carbonated drinks and the like. Food should be of natural plant origin. Dishes should not be too spicy, spicy or sweet. Such food is also an excess on the table.

From the point of view of nutrition, it can be noted that lean meals during fasting not only do not harm health. On the contrary, they cleanse the body of deposits and toxins, strengthen with vitamins and minerals. Proper observance of fasting does not harm health due to the fact that the lack of animal food and all the necessary substances is replenished with plant components. Thus, the lack of animal protein is replaced by vegetable protein through the use of beans, peas, wheat, nuts and mushrooms. Apples, bananas and buckwheat will cover iron deficiency. Dried fruits with honey will support immunity. Often the main dishes during fasting are prepared on the basis of various cereals. The latter carry useful carbohydrates that will saturate the body. All kinds of vegetables and fruits will give energy and make up for the lack of nutrients, trace elements and vitamins.

From the allowed products, you can cook a wide variety of simple but tasty dishes: soups, salads, snacks, basic hot and cold dishes, and even pies. We offer you simple, but extraordinary recipes for dishes during Lent.

Italian bean soup

Hearty, rich and unusual in taste, the soup will become a decoration. To prepare it, you will need:

• canned beans - 200 g;
• green beans (can be frozen) - 300 g;
• 1 head of onion;
• clove of garlic;
• half a liter of tomato juice;
• eggless noodles (you can cook yourself from flour and water) - 250 g;
• greens (dill, parsley, young green onion) to taste.

Cooking method

1. Boil the string beans until tender. Throw her in a colander.
2. Finely chop the onion and garlic. Simmer in water in a deep soup pot. On days when vegetable oil is allowed, you can make frying.
3. Pour the tomato juice into the onion and garlic. Sweat for 15 minutes with the lid closed.
4. In a separate pot, boil the noodles in salted water.
5. In the languishing tomato juice with onion and garlic, add the remaining ingredients: green beans and canned beans, noodles. Salt to taste and boil for 15 minutes.
6. Sprinkle soup with fresh herbs before serving.

Vegetable salad with avocado

What dishes to cook in fasting on dry days? Try making an unusual avocado salad. This fruit is high in calories. Therefore, the proposed salad will not only enrich with vitamins, but also saturate the body of a fasting person.
To prepare it, you will need the following products:

• tomatoes - 2 pcs.;
• avocado - 1 pc.;
• medium head of onion;
• cucumber - 2 pcs.;
• radish - 200 g;
• lemon juice;
• salt.

Preparing a salad is very easy. To do this, cut all the vegetables and avocado into cubes. Finely chop the onion and soak for 5-10 minutes in lemon juice. Then mix all the ingredients, salt. You can also fill with lemon juice or, on allowed days, with olive oil.

"Ratatouille"

Vegetables can also be used to make delicious fasting dishes. Recipes for vegetable salads, stews and stews surprise with a variety of flavors. We invite you to try the original Italian vegetable dish Ratatouille. In the classic recipe, all vegetables are deep-fried before baking. We slightly modified the cooking technology and got an equally tasty and even more healthy dish.

For the preparation of "Ratatouille" you will need the following products:

• red bell pepper - 1 pc.;
• 1 head of garlic;
• 1 onion;
• zucchini - 2 pcs.;
• little blue ones - 2 pcs.;
• tomatoes - 0.5 kg;
• half a liter of tomato juice;
• sea ​​salt;
• fresh greens.

How to cook Ratatouille

1. Peel the eggplant, cut into slices up to 1 cm wide and soak them in cold water for half an hour.
2. Peel the skin off the tomatoes by dipping them in boiling water.
3. Peel the skin of the zucchini.
4. To prepare the sauce, stew finely chopped onion and sweet pepper with a few cloves of garlic in half a glass of tomato juice until the vegetables are ready. Salt. Blend the mixture in a blender until a thick sauce forms.
5. Put food parchment in a baking dish, pour sauce about 1 cm thick on top.
6. Lay out the vegetables, alternating eggplant, zucchini, tomato so that the vegetables end-to-end fill the form, as in the photo below.
7. Now prepare the dressing. To do this, in a mortar you need to knead the greens, sea salt and a few cloves of garlic. On allowed days, you can add olive oil. Brush the top of the vegetables with the prepared dressing.
8. Place the form in the oven and bake at a temperature of 180 degrees for an hour and a half - until the vegetables are ready.

Dumplings with sauerkraut

What dish to cook in fasting, surprising the household and even guests? Make dumplings! Few people know that such a traditional dish can be lean and at the same time no less tasty than the original. Only the filling will have to be replaced with vegetable. For dumplings with sauerkraut you will need the following products:

• flour - 500 g;
• glass of water;
• sunflower oil - 100 g;
• sauerkraut - 500 g;
• salt to taste.

Cooking such a dish during fasting does not take much time. First you need to prepare the dough. Unfortunately, it is impossible to make it without vegetable oil - the dough will crumble. Therefore, such dumplings can please loved ones only on certain days of Great Lent.

In order to prepare the dough, you need to mix flour, water, and add salt to taste. Place the kneaded dough in the refrigerator for an hour. Then roll out the sausages from the dough. Cut them into pieces, roll out circles. Then you need to squeeze sauerkraut from excess juice. Place the filling in the middle of each circle of dough and roll it into a dumpling shape. It remains only to cook the product in salted boiling water for 5-7 minutes. Lean dumplings with sauerkraut are ready!

Pilaf with dried fruits

What dishes to cook in fasting for the main? After all, in Russian cuisine it is customary to consider meat treats as the main decorations of the table. You can offer to cook vegetable stew, porridge with mushrooms in pots, sauté, on certain days the highlight of the diet will be fish. We offer you a hearty pilaf. To prepare it, you need the following ingredients:

• rice (it is better to choose long-grain varieties) - 1.5 cups;
• a couple of large onions;
• carrots - 750 g;
• dried dates - 150 g;
• dried apricots - 350 g;
• ginger root;
• lemon juice - 4 tbsp. l.;
• ground cumin;
• ground coriander;
• ground cinnamon;
• vegetable broth - 3 cups;
• liquid honey - 2 tbsp. l.;
• sprig of mint;
• salt.

How to cook pilaf

1. Rinse the rice and soak it in cold water for half an hour.
2. Clean vegetables.
3. Cut carrots into large bars, onions into rings.
4. Finely chop the ginger.
5. Fry chopped vegetables in a saucepan. Add all spices, salt.
6. Washed and dried dates with dried apricots in a separate saucepan with honey and lemon juice for 3-5 minutes.
7. Add the honey mixture to the saute pan with the sautéed vegetables.
8. Drain the rice in a colander. Then pour into a saucepan, level the surface and pour over the vegetable broth. Cover, reduce the heat and simmer, without stirring, with the lid closed, until the rice is cooked through (about 20 minutes).
9. Remove from fire. Release steam by opening the lid. Put a sprig of mint on top and close the lid. Let the dish brew for another 10-15 minutes. Fragrant pilaf is ready!

Honey gingerbread

You can even cook sweet dishes for Lent. Cooking honey lean gingerbread at home. You can pamper your household with them at any time. They will also become a worthy decoration of the festive table. However, do not forget that sweet dishes cannot be consumed in excess during Lent.

To prepare them you will need:

• a glass of sugar;
• 500 g of liquid honey;
• a pinch of soda;
• 7 glasses of flour;
• 1 tsp lemon juice;
• 4 cups chilled purified water.

How to cook

1. Mix water, honey and sugar in a saucepan. Bring the mixture to a boil, stirring constantly. Melt until the sugar is completely dissolved. Then remove from fire. Let the mixture cool down.
2. Knead the dough by mixing the honey mass with flour and soda slaked with lemon juice. Send the dough to the refrigerator for half an hour.
3. Roll out the dough to a width of 2 cm. Squeeze out the molds.
4. Bake the gingerbread on a baking sheet at a temperature of 220 degrees for 20 minutes.
5. You can decorate pastries with powdered sugar or jam.

You can create your own recipes for meals during fasting, slightly modifying the classic ones and replacing the necessary products. Thus, original lenten dishes are obtained, which the hostess can safely serve to the festive table.

Fruit cake

What to cook holiday dishes in fasting? Of course, the real cake! To prepare a delicious biscuit-fruit cake, you will need the following products:

• flour - 3 cups;
• one and a half glasses of fruit juice to taste;
• sugar - 400 g;
• zest from 2 oranges;
• sunflower oil - 4 tbsp. l.;
• 2 bags of baking powder;
• vanillin - 2 packs;
• salt to taste.

For the cream, you need to prepare the following ingredients:

• sugar - 5 tbsp. l.;
• any juice - 2 glasses;
• semolina (groats) - 3 tbsp. l.

To impregnate the cakes, you will need 2 large spoons of sugar and 500 g of juice.

Cooking a cake

1. Knead the dough with the ingredients needed for the cakes. Divide it in half and bake 2 sponge cakes at 200 degrees for 20 minutes.
2. Send one cake to the refrigerator. Leave the other on the table, covered with a napkin.
3. Prepare the impregnation by mixing the juice with sugar. Soak her biscuit cake. Then leave it to cool in the refrigerator as well.
4. Prepare cream. To do this, mix the juice with sugar in a saucepan and bring to a boil. Then gradually introduce semolina and cook like regular porridge until cooked.
5. Cool the cream and beat thoroughly with a blender.
6. Take the cakes out of the cold. Lay them on top of each other and coat with cream on all sides.
7. If desired, you can decorate the top with nuts, coconut flakes or fruit slices.

Conclusion

Even from a seemingly meager list of products, you can cook unusually delicious dishes in the post. The recipes proposed by us, if desired, can be improved on their own, with a little imagination.

I decided to write an article about what you can eat in fasting, what dishes you can cook on a fasting table.

After all, you want to eat tasty, varied, healthy and not boring, so that every day you don’t eat the same thing, right?

I want to offer you some delicious ideas on how to feed yourself and your family during the fasting period.

From this article you will learn:

What can you eat in the post - menu for lean nutrition

So, many people know that fasting can be strict and not strict.

Moreover, during the same fast there are certain differences in the daily diet.

Accordingly, the dishes that are consumed are different.

Strict fasting and not strict - what is the difference between them?

All posts vary in their degree of severity.

• Strict post:

during strict fasting, only plant foods (vegetables, fruits, cereals) are allowed, and all animal products are completely excluded. Food can be thermally processed or raw (these are days of dry eating).

• Less strict post:

when allowed on some days vegetable oil in dishes from plant foods.

• Not a strict post:

fish and vegetable oil are allowed these days. Otherwise, all food is plant-based, meat, milk and eggs are not consumed at all.

Lent is considered the strictest. The rest are less strict.

What can be cooked in the post?

Many people think that fasting is only carrot cutlets, sauerkraut and “empty” rice… But, in fact, everything is not so scary at all, friends!

How do you like lasagna, spaghetti, pizza, various pancakes, dumplings, pancakes, pies and pies? It is not necessary to cook with white wheat flour if we do not want to get better! You can cook from buckwheat, corn, oat, pea, etc.

And how do you like various delicious sandwiches with hearty pates, vegetable and mushroom caviar, jelly, mushroom aspic, sweet cereals, dumplings with various fillings and “lazy” dumplings (gnocchi, dumplings, dumplings), julienne, various salads with such a hearty composition that it’s just right to call them the main dish and dumplings?

Borscht, cabbage soup, soups, mushroom and nut dishes, and even “scrambled eggs” without eggs!

And how many sweets you can cook, it's generally incomprehensible to the mind!

And sweets, and kozinaki, and pies, and cookies, and even cakes with cream!

Including - cakes without flour, without eggs and without sugar, this is already "aerobatics", but you can also learn this!

And this is not a complete list of those dishes that are called lean ...

And if fish is allowed, it’s generally a holiday: it’s fish soup, cutlets, meatballs with rice, fish pastes (pates), steamed, fried, grilled and oven fish.

With vegetables, stuffed, stewed with mushrooms and onions, various fillings with fish for pies and pancakes ... You can’t list everything!

What products can be used in the preparation of lenten dishes?

• Cereals:

millet, wheat, barley, barley, rice of all varieties,. Also buckwheat, bulgur, couscous, spelled, corn grits. As well as oatmeal, and cereal from several types of cereals.

• We prepare from them:

porridge, add to vegetable dishes, make cutlets, zrazy, fillings for pies and pies, prepare cereal soups and various casseroles.

From buckwheat, oatmeal, rice, barley, corn flour, rye flour, spelled flour we prepare our pastries and bread.

• Vegetables - absolutely everything

We prepare from them:

soups, vegetable stews, vegetable purees, puree soups, various fillings, vegetable sauces and meatballs.

We add them to pates, make salads from raw and boiled vegetables, casseroles, stew, bake, boil, fry, steam them.

We add cereals, mushrooms to them, pour them with all kinds of delicious sauces and eat just like that, cut into pieces.

Berries, fruits and dried fruits - absolutely everything

We prepare from them:

fruit purees, marshmallows, compotes, fruit drinks, kissels, jams and jams for tea. We twist and freshly squeezed juices, add to pastries, prepare fillings for pancakes and pies, add to cereals. We eat just like that, whole or cut into beautiful pieces.

• Greens - any

From it we prepare:

“green” salads, add to smoothies, cut into salads from boiled and raw vegetables, sprinkle generously on our prepared dishes, make “green” toppings for our pancakes and pies.

• Legumes:

peas, beans of all kinds, beans, chickpeas, mung beans, lentils.

• Cooking from beans:

soups, mashed soups, add to salads, boil and mash, add to vegetable stews, cook bean pastes, fillings, etc.

• Nuts - whatever you like

We cook from nuts: nut sauces (sweet and salty), nut muffins, nut cutlets, make gozinaki and halva, prepare delicious nut milk, add to pates and fillings, sprinkle our cereals with chopped nuts and add to any other dishes, pastries.

We make cheese from nuts. Cooking nut pastes and nut urbechi. We bite just like that

• Seeds:

sunflower, sesame, flax, poppy, chia seeds, hemp seeds.

We prepare from them:

we add to pastries, make gozinaki, sauces for dishes (sweet and salty), sprinkle our cereals with crushed seeds and add to other dishes.

We prepare vegetable milk (sweet and unsweetened), urbechi from seeds, cheese from seeds, takhina (tahina, tahini) from sesame seeds and a mix paste for sandwiches from various seeds.

• Mushrooms are everything

We fry them, stew them, bake them, cook them on the grill, steam them.

We cook them with various fillings, make pates out of them, cook julienne, add them to vegetable dishes, soups, cook mushroom soups, mushroom fillings, add them to cereals, salads.

• Vegetable oil - any you want

For salads, cold dishes and snacks, and in ready-made dishes, it is best to use vegetable oils of the first cold pressing. They have both taste and aroma - just divine!

Choose the ones that you like: olive, linseed, camelina, and hemp, grape seed oil and walnut oil, sesame.

As well as mustard oil, coconut, rice, sunflower seeds and pumpkin seeds.

For frying-cooking-stewing, 100% oils and refined ones are suitable, they are odorless and can be cooked on, as well as coconut oil.

Where to get protein in a lean diet?

Mushrooms are our "meat" for the period of lean nutrition. This includes legumes, nuts, herbs and seeds.

All of these foods are highly nutritious, high in protein, healthy fats (nuts and seeds), and vitamins and minerals.

During fasting, all these products are MANDATORY in the daily diet. In this case, you will not have any "protein starvation".

What kind of cereals are prepared for fasting?

Our Russian porridge is not just food, it is a whole "philosophy"! This, of course, is not about quick, instant cereals, which “filled in and ate right away.”

Although, this is also an option: simple oatmeal or a mixture of cereals, filled with boiling water or vegetable milk, and with the addition of berries, nuts, fruits and seeds - why not a hearty, delicious breakfast?

And porridge with vegetables, mushrooms - why not a wonderful and hearty dish for dinner?

The main idea here is this: porridge is never NOT tasty. The porridge just needs to be cooked properly.

Here's an example: barley. Do not love? You just don't know how to cook it!…

Here you need to know the secret of delicious barley. Try to do this: rinse it, pour enough boiling water over it, wrap it in a warm blanket and let it brew all night, 8-10 hours. If all the water is not absorbed, then drain it, fill it again with a small amount of water and boil it for 10 minutes.

Fry separately the onion, cut into beautiful rings and grated potatoes, add spices and mix with the finished barley.

You can also add mushrooms if you like.

No one will refuse such porridge!

A similar story with buckwheat porridge. Do you like it with milk? Please: grind seeds or nuts with water in a blender, strain, and you will have the healthiest milk in the world! Any porridge is good with vegetable milk, and buckwheat is especially good. Make it sweet or savory, whichever you like.

An excellent option for buckwheat porridge is buckwheat with onions, carrots and other fried vegetables.

Buckwheat with mushrooms and onions - who would refuse it, right?

Very tasty buns, pancakes are prepared from buckwheat flour and “Grechaniki” are fried.

In stores, look for spaghetti or any other pasta made from buckwheat flour. It is very tasty and unusual!

Prepare sweet pilaf from rice: add steamed raisins, nuts, seeds, any fresh berries or fruits to boiled rice, pour over with sweet nut sauce or honey. This is a meal!

And rice with mushrooms and vegetables? Why not swim? A very tasty and satisfying dish, the absence of meat and you will not notice ...

Any porridge can be served with a sauce prepared by yourself. It's easier than ever - to prepare the sauce from the same seeds or nuts. You can make vegetable sauce, tomato sauce, sweet fruit and berry sauce.

Be sure to add spices to any cereal. This will enrich the taste of your cereals, give them an incredible flavor and make them healthier and easier to digest.

Dried fruits in post

Of course, dried fruits are eaten in fasting.

The amount of vitamins in them, of course, falls, but the amount of sugar increases.

But, despite this, the benefits of dried fruits are still all in doubt, because all trace elements are stored there in the necessary and sufficient quantity.

They are commercially available, they are not so expensive in price, especially since there are a lot of them and you can’t eat them. Of course, it is better to buy those that have not been processed, that have been dried and stored without being exposed to "chemical attack."

They are not as beautiful and glossy as those that were first soaked in sugar syrup and dried at high temperature, and then treated with sulfur dioxide, etc., but you know for 100% that you do not bring harm to yourself by using them.

You can eat dried fruits and just like that, say, with tea. To do this, it is better to pre-soak them in water. They will become juicy and soft, and will look like fresh ones.

From any dried fruit you can make a delicious dessert-delicacy.

Especially good in this dessert will be: figs, cherries, large prunes.

Need juice from red berries. If it’s not the season, then feel free to take your blanks off the shelves and get started! Add the following spices to the juice: vanilla, cinnamon, cloves, cardamom, nutmeg, black pepper and sugar. Add dried fruits cut into large pieces, mix and boil it all over a very low heat: first without a lid for 50-60 minutes, then under the lid for another 40 minutes. Look, it may take less time. The main thing is that the syrup becomes thick.

Such a dessert can be served with tea, served with porridge, and just cracked with a spoon ...

The use of dried fruits is not limited to this.

Many amazing things are done with dried fruits: for example, they are added to the stuffing for stuffing tomatoes, sweet bell peppers and eggplant. They are stewed with red beans and fried onions.

It turns out unusual, original and piquant.

How to cook mushrooms in the post?

If we do not take into account the “newfangled” soybeans, then mushrooms are exactly the “meat” that will be on our table during the entire post.

Mushroom soup, potatoes with mushrooms and onions, vegetable stew with mushrooms, mushroom julienne, mushroom caviar, potato cutlets stuffed with mushrooms with mushroom sauce (zrazy), mushroom risotto and dumplings with mushrooms…

All this, of course, can be prepared quite calmly from dried mushrooms and from frozen ones. Not only bored champignons and oyster mushrooms will do. Honey mushrooms, chanterelles, aspen mushrooms, porcini mushrooms - everything is good!

Recently, Japanese shiitake mushrooms can also be found. He is the "world champion" in the fight against cancer. In addition, they are incredibly tasty, the Japanese know a lot!

And the huge, just giant portobello mushrooms? It tastes like pure chicken! And they are often sold in ordinary supermarkets, ask!

Mushrooms have a fantastic variety, and this is a great occasion for daily "mushroom experiments" in order to cook mushrooms often, cook a lot and tasty.

Here are some options for you:

1. Wild mushrooms can be used to make tapenade sandwiches: grind capers with olive oil, add lemon juice, season with salt and pepper. It turns out such a paste that is perfectly smeared on toasted slices of bread, and between two slices - slices of mushrooms fried to a crisp.
2. And from the good old oyster mushrooms, a salad “emerges” by itself: mushrooms, apples, celery stalks, lettuce and large berries of dark grapes fried to a beautiful ruddy. Everything is drizzled with a dressing of lemon juice with crushed pine nuts, salt, pepper and a little cinnamon. Mmm…
3. And champignons fried with soy sauce, honey, sesame seeds and green onions? Served hot, immediately, they are incredible!

How to use nuts and seeds in fasting?

Nuts play an important role in our lean diet.

They can not only sprinkle cakes and add to a salad of beets and garlic ...

During fasting, when almost every protein counts, nuts are simply an irreplaceable thing!

If the nuts are fresh, then this is, consider that “almost a panacea” in the autumn-winter period, when all sorts of colds and SARS pester us.

Nuts are just so nice to nibble on and make nut pastes out of them. It does not have to be peanuts, very tasty pastes are obtained from absolutely any nuts! It is even better to make from nuts, moreover, from raw ones. Still, peanut butter is an ambiguous product ...

Although, if you really want to, then you can, but not much. It is very easy to cook at home: roast peeled peanuts in the oven, twist it in a meat grinder twice, add salt and water to the desired consistency.

Or immediately twist everything in a blender - peanuts + salt + water.

The same principle is used to make raw nut paste:

• Do you want something sweet? No problem: add honey and cinnamon.
• Do you want something unusual? Please: add pepper, quite a bit of honey and spices. A very original taste is obtained from nut paste!
• Want something more satisfying? Then combine in a blender lightly roasted nuts in the oven (walnuts are perfect for this appetizer, but you can use any, be guided by your taste), fried onions, salt, pepper and water. Very, very tasty, hearty and fragrant snack! It smells so that you immediately need to spread it on your bread and eat it until the homemade “grind”, otherwise you won’t get it, believe me!
• If you want to make something "more impressive" for a snack, then you can add boiled beans and a little bit of garlic to this recipe. Again: we scroll everything in a blender with the addition of water to the desired pasty consistency.
• You can do the same with seeds - cook a paste, and every morning spread a thin layer on your slice of bread, crispy toast, cookies (you can sweet or salty) or whole grain bread. Hearty, tasty, healthy, what else do you need, right?

Make sweet pastes, make salty ones, whatever you want!

Who said tahini has to be salty?

Are you afraid of experiments? Then prepare sweet tahini: sesame seeds (can be raw or fried in a dry frying pan, with fried seeds it turns out many times more fragrant) + honey + cinnamon + salt.

This is such an amazing thing, folks! To say it's delicious is an understatement! Therefore, as soon as you cook, grab yourself a spoonful of bread, and only then call your family, although you won’t have to call them, I’m sure: the aroma of roasted sesame seeds is such a thing that they themselves will come running to, believe me!

Here is another very, very original idea for a snack: raw almonds, lemon juice, a little honey, fresh basil leaves, salt, a little garlic and ginger (proportions are arbitrary, to your taste) scroll through a meat grinder or in a blender, adding so much water to get a paste of the consistency you need.

Then you take apples, carrots, celery stalks, cucumbers and whatever else you can think of, cut into pieces and eat them, dipping them in the prepared sauce.

Very tasty, unusual, nutritious and mega-healthy snack! Be sure to cook, you will definitely like it!

I really like to cook various pastas and pates from seeds and nuts, it helps out so much when there is no time, but you need to eat something quickly, preferably healthy!

And do not be afraid of the calorie content, you, even if you want, will not be able to eat a lot, it's very satisfying!

Such pastes can not only be spread on bread, they can be used as fillings, and add to your own porridges, and spaghetti instead of sauce.

Store nut or seed paste in the refrigerator.

Lenten first courses

Friends, try to do this, and buckwheat soup will become your “favorite” for the lenten period, honestly!

And how do you like the idea of ​​kharcho soup, gazpacho, pickle? You can continue the list. All this can be cooked without meat, and all this is quite tasty and nutritious!

So, friends, this is what I wanted to tell you today. I really hope that you will take some ideas for yourself and apply them.

If you liked the ideas from this article, then share with your friends on social. networks, friends and co-workers at work.

Write in the comments what you can eat in the post, your ideas for lean nutrition. What are you cooking? I will be very interested, I'm always looking for something new and cool.

And other readers will also be interested to know, write!

See you soon, my dears!

Alena Yasneva was with you, Health and Delicious Lent to everyone!

The Bright Resurrection of Christ or Easter is the greatest holiday in the Orthodox Church calendar. This is a day of great joy, kindness and hope for the best. True, such a bright holiday is preceded by several weeks of reflection and strict abstinence, called Great Lent.

The essence of Lent

The celebration of Easter is preceded by a 48-day Great Lent - the longest and most strict of the four church fasts. Its main goal is the physical and spiritual preparation of a person for the celebration of the Resurrection of Christ.

The emergence of this tradition is easily explained, because it is a reminder to all Christians of the spiritual path of Christ, who spent 40 days in the desert without food and water, being tempted by the devil. In the last week of fasting - Passion Week, the Savior faced betrayal, arrest and subsequent execution. And three days later there was a miraculous resurrection and the ascension of Christ into heaven.

In this sense, Great Lent is for every believer not only a restriction in food. This is forgiveness of insults, a conscious rejection of entertainment, as well as a struggle with one's own passions and bad thoughts. In fact, this is a daily spiritual feat of an Orthodox person.

How to eat in Lent

It must be said that throughout the entire fast there are days with varying degrees of strictness of its observance. For example, there are days when the church recommends complete abstinence from food for the whole day or half a day. On some days, dry eating is recommended, that is, eating plant foods without oil. On such days, you can eat vegetables and fruits, honey, nuts and dried fruits, as well as bread, kvass and water, in a word, plant foods without heat treatment. Nevertheless, it is permissible for laymen to consume hot vegetable food without oil: porridges, vegetable stews, baked mushrooms, jelly compotes and tea. But on the days of the easiest fasting, the use of fish, caviar, vegetable oil and wine is allowed.

Top 10 Lenten Recipes for Every Day in Lent

And now let's look at the recipes for the most simple and healthy dishes that every Orthodox person can use to support his body during Great Lent.

1. Borscht with beans

Ingredients:

• beans - 150 g;
• dried mushrooms - 50 g;
• beets - 1 pc;
• carrots - 1 pc;
• onion - 1 pc;
• parsley - 1 bunch;
• bay leaf - 1 pc;
• salt and pepper - to taste.

Boil beets and beans. Chopped mushrooms pour 1.5 liters of water and put on fire to prepare a fragrant mushroom broth. As soon as the broth is ready, add chopped onions, parsley and carrots to it. We leave this mixture to stew until tender, and at this time we chop the boiled beets. We add it to the borscht, put a couple of leaves of lavrushka there, salt and pepper, and then leave to languish over low heat for 15-20 minutes. A couple of minutes before the end of cooking, add boiled beans.

2. Warming vegetable soup

Ingredients:

• frozen peas or broccoli - 1 cup;
• onion - 1 pc;
• carrots - 1 pc;
• garlic - 2-3 cloves;
• celery root - 1 pc;
• vegetable oil - 3 tablespoons;
• spices (bay leaf and cloves, ginger root and pepper, salt and herbs) - to taste.

Pour 2 liters of water into the pan, send the spices into it (grinding them if necessary), and then bring the water to a boil. In the meantime, the water boils, melt the vegetable oil in a deep frying pan and fry the chopped onion and garlic for literally 2-3 minutes. Add chopped carrots and celery to them, and continue to fry for another 3-4 minutes.

When the time comes, pour frozen peas to the fried vegetables and immediately pour boiled water over them. And pour water through a strainer to separate the spices. After covering the pan with a lid, leave the vegetables to simmer on low heat for 8-10 minutes, and then add finely chopped greens, mix and boil for another 1-2 minutes. A wonderful warming soup is ready!

3. Barley cutlets

Ingredients:

• pearl barley - 1 glass;
• onion - 150 g;
• carrots - 150 g;
• garlic - 2-3 cloves;
• vegetable oil - 2 tablespoons;
• salt - 1 tsp;
• flour - for breading;
• ground pepper and other seasonings - to taste.

First of all, boil pearl barley until cooked, not forgetting to add salt to the water during cooking. In the meantime, the cereal is being cooked, you need to prepare the frying, for which we clean and chop the carrots and onions, and then fry the vegetables in a hot pan until golden.

As soon as pearl barley is ready, we send it to a blender and grind it into a viscous gruel. Grind vegetables in the same way, then combine the porridge with vegetables, add garlic crushed with a press, salt, season with spices and mix well with a spoon. From the resulting minced pearl barley we sculpt cutlets, which will only be rolled in flour and sent to a heated frying pan. After frying our dish on both sides, put the cutlets on a plate and serve with leafy greens and any lean sauce.

4. Rustic potatoes

Ingredients:

• potatoes - 1 kg;
• vegetable oil - 2 tablespoons;
• spices (dried dill, paprika, ground pepper, asafoetida or granulated garlic) - to taste;
• salt - to taste.

It is desirable to prepare such a dish from young potatoes so that you do not have to peel the tubers. We wash the potatoes and peel its skin with a brush. We cut the root vegetables into slices, then salt, add spices, oil and mix with a spoon.

Put the potato slices on a baking sheet with sharp edges up, and then send the baking sheet to the oven preheated to 200 ° C and bake our dish for 30 minutes. Taking the dish out of the oven, serve it hot to the table. This dish is ideal for vegetable salads or cuts. It can also be used separately, seasoned with sauce.

5. Lean cabbage rolls with rice and mushrooms

Ingredients:

• cabbage - 1 head;
• rice - 200 g;
• onion - 150 g;
• carrot - 200 g;
• fresh champignons - 250 g;
• tomato paste - 150 g;
• vegetable oil - 3 tbsp.
• spices (bay leaf, black pepper, salt) - to taste.

We start cooking with the filling. To do this, wash the mushrooms, finely chop them and fry in a pan with 1 tbsp. vegetable oil until golden brown. We send ready-made mushrooms for a while in a separate bowl. After washing the rice, send it to the pan and fill it with water in proportion (1 part rice to 3 parts water). After salting the rice, bring it to a boil and cook for 10 minutes. Drain the water from the finished cereal, then add the rice to the mushrooms and mix well.

Separately, in a hot frying pan, sauté onions and carrots until golden brown, after which we add tomato paste to them to make a thick gravy. Pepper and salt this mixture, and then mix.

Let's move on to cabbage leaves. To do this, fill a large saucepan halfway with water, and, putting it on the stove, bring to a boil. As soon as the water boils, we put a whole cabbage head in it, sticking a fork into the stalk. Holding the cabbage by the fork, every 3 minutes we cut off the cabbage leaf at the very base with a knife and remove it from boiling water.

As the sheets cool down a little, we cut off a thick spine at their base and proceed to the formation of cabbage rolls. To do this, put a spoonful of filling on the edge of the sheet and fold the sheet with an envelope. Having laid the cabbage rolls in a mold, put the frying on top, pour over the cabbage broth and simmer them over low heat for 20-30 minutes. Serving lean cabbage rolls to the table, be sure to sprinkle them with herbs.

6. Beetroot in Korean

Ingredients:

• beets - 2-3 pieces;
• onion - 1 pc;
• garlic - 3 cloves;
• sugar - 2 tsp;
• vegetable oil - 50 ml;
• vinegar essence - 0.5 tsp;
• seasonings (wig, ground pepper, seasoning for Korean carrots, umami and salt) - to taste.

To prepare this amazingly delicious dish, we clean the beets and rub them on a grater. Loading the beets into a deep bowl, add sugar and salt to it, then mix.

Let's go to the gas station. We heat the pan in oil, after which we send the peeled and diced onion, as well as all the seasonings (with the exception of umami and seasoning for Korean carrots), to it. Fry the ingredients for about 3 minutes, until the onions are golden, and then add crushed garlic to the pan and keep on fire for another 2 minutes. After removing the dressing from the stove, season the beets with it and mix thoroughly.

Add seasoning for Korean carrots and umami to the dish. This ingredient, called the "fifth taste" in Korea, gives the salad a unique richness. Thoroughly mix our salad, arrange on plates and serve.

7. Sweet Pepper and Eggplant Salad

Ingredients:

• large red peppers - 3 pcs;
• eggplant - 1 kg;
• parsley - 3 sprigs;
• garlic - 1 head;
• vinegar 9% - 2.5 tablespoons;
• water - 1.5 cups;
• sugar - 2 tablespoons;
• salt - 1 tbsp;
• vegetable oil - 4 tbsp.

Wash the eggplants, peel them and cut into slices. We send the chopped ingredients to a preheated pan and fry on both sides until golden brown. And given that eggplants actively absorb oil during frying, do not forget to periodically add it.

We wash and clean the peppers, and then cut them lengthwise into four parts. We take out a baking sheet, cover it with baking paper and put slices of peppers on top. We send them to the oven, heated to 170 ° C for 20 minutes, so that the flesh of the vegetables becomes soft and the peel separates well. Once the peppers are ready, peel them off.

Let's start shaping the dish. We divide the eggplant into four equal parts, and the peppers into three. We spread one layer of eggplants on the form, a layer of peppers on top and sprinkle with a thin layer of chopped garlic. We continue to alternate layers, and as soon as the ingredients run out, sprinkle our dish with chopped herbs.

It remains only to prepare the marinade. To do this, boil water in a saucepan, pour sugar and salt into it, and as soon as the water cools down, add vinegar. Pour our snack with the prepared marinade and send it to the refrigerator for a day. The dish is ready!

8. Honey goats

Ingredients:

• peeled seeds or nuts - 1 cup;
• honey - 1 tbsp;
• sugar - 2-3 s.l.;
• sunflower oil - 1 tbsp.

Roast nuts or seeds in a dry frying pan for just a few minutes. As soon as the seeds begin to take on a golden color, immediately remove them from the heat. Put honey in a saucepan, sprinkle with sugar and 1 tbsp. water, then melt the ingredients to make a sweet gruel. As soon as the hot gruel is ready, pour the roasted seeds over it and put the finished mixture on paper. Having formed rectangles from such a mass, send them to the refrigerator for 30 minutes. When the kozinaki have cooled, you can take them out, break them into pieces and enjoy this sweet and at the same time really healthy product.

9. Lean mayonnaise

Ingredients:

• unrefined olive oil - 8 tablespoons;
• water - 1.5 cups;
• flour - ½ cup;
• mustard powder - 1 tsp;
• lemon juice - 2 tablespoons;
• sugar - 1 tsp;
• salt - 1 tsp

In a blender bowl, mix vegetable oil with sugar, salt and mustard powder. Add lemon juice there, then beat the ingredients until smooth.

We proceed to the second stage of preparation. To do this, after sifting the flour, send it to a saucepan and, adding half a glass of water, beat with a whisk until the lumps disappear. Add the remaining water in the glass, put the mixture on the fire and beat again with a blender until a thick paste.

This mass thickens very quickly, and therefore let it cool for just a minute, after which we begin to introduce an oily liquid with spices. True, we do not add it all at once, but by the spoonful, immediately whipping with a blender. The mass will begin to turn white before our eyes, taking on the color and texture of the usual mayonnaise. And the taste of this dish is simply amazing!

10. Almond milk

Ingredients:

• raw almonds - 100 g;
• water - 400 g.

Rinse the almonds, and then, pouring cold water, leave to soak for 5 hours. After draining the water, rinse the nuts well again, send them to a blender, add a little water and grind the almonds into a pulp. Pass the plant mass through a strainer, and pour the squeezed moisture into a glass and drink immediately until it begins to exfoliate. By the way, do not rush to throw away the remaining cake. After drying a little, you can add it to cereals or salads.

Now you know that fasting meals can be extremely varied and delicious. With such food, it will be much easier for you to fast, which means you can focus on more important, spiritual things.
Bon appetit!

The time of fasting for Orthodox Christians is considered a time of work on oneself, both in the spiritual and in the physical sense. Refusal of entertainment, empty talk, forgiveness of past grievances, observance of religious rituals are an integral part of fasting. You can find an example of a lenten menu in this article.

Rules for eating during fasting

Before deciding to fast, you should think about your readiness for restrictions. Pregnant women, pensioners, people with stomach problems, it is better to confine themselves to spiritual fasting. The main thing in this process is to be honest with yourself and calculate your strengths. An empty stomach should not distract from eating spiritual food.

During fasting, the consumption of meat, dairy and seafood is limited. Sometimes it is allowed to eat fish. It all depends on how strict you decide to fast.

The strictest option is to completely refuse food for the whole day. It is suitable only for completely healthy people who are not subjected to physical exertion.

In the Orthodox calendar, there are days of fasting, on which the use of hot and oily food is prohibited. Residents of northern cities should think several times before deciding on such an experiment.

The easiest option for fasting is well suited for beginners in this matter. It consists in limiting meat, fish, dairy products, including eggs. Otherwise, you can not deny yourself when compiling a lenten menu. There are a lot of delicious recipes, meat is replaced with beans or soy products, nori leaves are suitable instead of fish, and bananas will replace eggs.

Preparing for the post

A week before fasting, it is customary to refuse meat dishes. This will allow you to get used to the new way of eating a little and not drive the body into a stressful state. At this time, believers celebrate Maslenitsa, bake pancakes, using fish, eggs, cottage cheese, honey, and jam as fillings.

The menu must be maintained on the last day of Shrove Tuesday. On this day, it is customary to ask for forgiveness from loved ones and let go of grievances.

Leaving a post

During fasting, the stomach adapts to a new rhythm, so new foods can harm it. That is why you need to return to your usual food gradually, expanding the lenten menu. Delicious meat dishes, sweets, pastries and alcohol should be consumed in small quantities.

On the first day of Easter, one should not load the stomach with heavy food. It is better to start by adding dairy products to the diet, then fish and meat.

The lenten menu for everyone can include a simple, hearty and uncomplicated salad with beans, chickpeas and vegetables. Beans should be soaked in water overnight before cooking.

Ingredients:

• a glass of beans;
• a glass of chickpeas;
• three hundred grams of green beans;
• greenery;
• two cucumbers;
• cherry tomatoes;
• 45 ml olive oil;
• spices;
• lime or lemon juice to taste.

Recipe for vegetable salad with beans:

1. Boil beans and chickpeas.
2. Cut green beans in half and boil for 20 minutes.
3. Cut cucumbers and tomatoes.
4. Combine legumes, vegetables, oil, lemon juice and herbs in a bowl.

Vegetables, like legumes, in this dish can be any. Don't be afraid to experiment.

Couscous is used in many oriental dishes. It is famous for its mild and delicate taste. Like many cereals, it contains useful substances and minerals, has a positive effect on the digestive system, and leaves a feeling of satiety in the stomach for a long time. Couscous is often found in lenten menu recipes. During fasting, one should not forget about proper and balanced nutrition. Couscous with vegetables is suitable for both breakfast and lunch.

Required components:

• a glass of cereal;
• bulb;
• carrot;
• two bell peppers;
• three tomatoes;
• chili pepper;
• vegetable marrow;
• glass of water;
• a couple of cloves of garlic;
• olive oil;
• greenery;
• spices.

Cooking steps:

1. Wash vegetables well. Peel carrots, onions and zucchini.
2. Cut carrots, onions, tomatoes, garlic into small layers and heat them in a pan.
3. Courgette and pepper cut into larger pieces, place with other vegetables.
4. Mince the chili pepper as much as possible and put in the pan.
5. After five minutes of stirring, add seasonings.
6. Pour in water and add couscous.
7. Simmer for five minutes with the lid closed.

To add freshness and juiciness to the dish, add greens and a drop of lemon juice.

This dish can be prepared using other vegetables you like. For example, eggplant, cabbage, beets are suitable for them. Couscous with vegetables will perfectly complement the mushrooms.

Solyanka with mushrooms is an unusual, original and tasty dish. It will undoubtedly become a highlight in your Lenten menu. In fasting, hodgepodge can be consumed on any day, as it is eaten both hot and cold.

This is a dish that can be prepared when guests are on the doorstep. It will surprise them with its aroma and pleasant sour taste.

The ingredients in this dish are interchangeable. You can use whatever vegetables you find in your fridge. There is also a variant of the dish using sauerkraut.

Ingredients needed to make hodgepodge:

• pickled cucumber;
• bulb;
• five potatoes;
• two hundred grams of mushrooms;
• one hundred grams of pickled mushrooms;
• a small spoonful of tomato paste;
• 45 grams of vegetable oil;
• spices to taste.

Cooking:

1. Fill a bowl with water and place on the stove.
2. Wash, peel and cut potatoes. Drop into boiling water.
3. Make a fry. Chop carrots and onions. Fry in vegetable oil.
4. Fry the mushrooms in another bowl.
5. Combine ready mushrooms with frying.
6. Put the pickled cucumber cut into small pieces in the pan.
7. Stir for a couple of minutes, add pickled mushrooms.
8. Keep the frying on the fire for another minute and throw it into the pan with boiled potatoes.
9. Add seasonings, bay leaf, chopped dill or parsley.
10. Boil for a couple of minutes and turn off.

Put a piece of lemon on top of the soup in a plate, it can be replaced with olives or capers.

Peppers stuffed with vegetables and couscous

Stuffed peppers are usually prepared using minced meat. In this version, meat is replaced with couscous and vegetables. Such a dish can be safely included in your lenten menu for every day. Instead of this cereal, you can use rice or buckwheat.

Recipe Ingredients:

• bell pepper (about 7 pieces);
• 30 grams of couscous;
• 30 grams of pumpkin;
• half a red onion;
• half a small spoon of soy sauce;
• 300 ml filtered water;
• a little olive oil;
• a sprig of cilantro;
• sprig of parsley;
• a clove of garlic;
• spices to taste.

Cooking steps:

1. Heat one hundred milliliters of water in a container, and when it starts to boil, throw cereal into it.
2. Close the container with a lid. After five minutes, the couscous is ready.
3. Peel the pumpkin, chop the pulp and mix with the finished cereal.
4. Finely chop the onion and fry it in a well-heated pan. When ready, transfer to a bowl with pumpkin and couscous.
5. Add chopped parsley and cilantro, spices. Mix well. The filling is ready.
6. Wash the peppers, cut out the cores. Fill with the stuffing.
7. Pour the remaining 200 ml of clean water into the dishes. Sprinkle pepper evenly into it.
8. Stew the dish under a closed lid.

After 20 minutes, the pepper is ready to eat.

There are a large number of recipes for a lenten menu with the addition of lentils. This type of bean is a storehouse of vitamins, useful minerals and substances. Eating dishes with lentils has a positive effect on the digestive and cardiac systems.

Before cooking, lentils must be soaked in water overnight.

Required ingredients for curry:

• 220 g legumes;
• 200 g boiled rice;
• bulb;
• 460 g of tomato paste;
• 150 ml coconut milk;
• a couple of cloves of garlic;
• a large spoonful of olive oil;
• one large spoonful of curry spices;
• a small spoon of garam masala;
• a small spoon of turmeric and ginger.

Cooking steps:

1. Cook beans.
2. Heat oil in a hot frying pan, add chopped onion and garlic. Fry until golden brown.
3. Add pasta, milk and spices to them. Cook for about six minutes.
4. Add beans, stir. In 20 minutes your dish will be ready.

Serve curry with rice.

It's hard to believe that cabbage rolls can be lean. The menu during fasting can be replenished with this dish, made from mushrooms and rice.

Ingredients for vegetable cabbage rolls:

• a glass of filtered water;
• cabbage;
• half a glass of rice;
• 300 grams of fresh champignons;
• carrot;
• tomato paste to taste.

Cooking:

1. Boil the rice so that it is half cooked.
2. Wash the cabbage, divide it into leaves. Place them in boiling water and cook for a little less than a minute.
3. Place hot sheets under cold water to cool.
4. Grind carrots and mushrooms, mix. Combine the resulting mass with rice.
5. Distribute the filling among the leaves. Roll up carefully. If the sheet opens, then fasten it with a toothpick.
6. Pour water and tomato paste into a cooking dish. Lay out the doves.
7. Simmer for 20 minutes over medium heat.

This dish can be garnished with herbs.

Buckwheat cutlets

Lenten menu recipes are full of options for cooking buckwheat cutlets. You can use ordinary cereals, but if you saw green buckwheat on the shelves in the store, then opt for it. This kind of buckwheat is a more natural product, and when cooked, it becomes more sticky than ordinary cereals.

For buckwheat cutlets you will need products:

• 300 grams of cereals;
• bulb;
• 12 grams of garlic;
• greens to taste;
• spices to taste.

1. Place the boiled porridge in a blender and beat until a paste. Transfer to a bowl.
2. Finely chop the greens, onion and garlic. Combine with buckwheat mass. Mix.
3. Form circles. If the cutlets fall apart, then you need to add breadcrumbs.
4. Fry in a hot pan.

If you want to make cutlets lighter and more dietary, then bake in the oven until golden brown.

The dish can be supplemented with vegetable salad or boiled potatoes.

Pancakes are one of the favorite treats for both children and adults. They can serve as a main dish and as a dessert.

By stuffing pancakes with zucchini caviar or hummus, you will create a hearty lunch dish that will fit the Lenten table menu. Filled with jam, marmalade or honey, pancakes become a delicious dessert.

To prepare lean pancakes, we need:

• glass of water;
• a glass of sifted flour;
• 100 grams of sugar;
• 50 ml of vegetable oil;
• 5 grams of soda;
• 2 grams of vanillin.

1. Gradually combine flour with water. Stir frequently to prevent lumps from forming. You can use a blender.
2. Add sugar and vanilla to flour mixture. If you're making savory pancakes, don't add sugar.
3. Add oil and lastly soda. Mix until bubbles appear.
4. Pour the resulting mass into a hot frying pan. To prevent pancakes from falling apart, take more dough.
5. Fry on both sides.

The dish is designed for eight people.

Blackcurrant can be replaced with any other berries. This recipe is for twelve cupcakes. By adding this recipe to your Lenten menu, you will delight yourself and your loved ones with a delicious dessert.

For cupcakes we need:

• a glass of berries;
• a glass of wheat flour;
• a glass of oatmeal cereal;
• a tablespoon of flaxseed flour;
• half a glass of sugar;
• a tablespoon of baking powder;
• 250 ml soy milk;
• three tablespoons of applesauce;
• three tablespoons of vegetable oil.

Cooking steps:

1. Preheat oven to 180 degrees.
2. In a bowl, mix milk, puree and butter.
3. In another bowl, combine cereal, both flours, sugar and baking powder.
4. Mix the contents of the first bowl with the contents of the second.
5. Spread the resulting mass into molds.
6. Bake 25 minutes.

Ready-made pastries acquire a golden brownish tint.

Berry smoothie will be a great addition to the Lenten menu. Instead of berries, kiwi, an apple or other fruits are also suitable. Since it is difficult to find fresh berries in the winter season, frozen ones can be used.

Required components:

• a glass of cherry juice;
• 60 grams of ripe banana;
• 100 grams of frozen strawberries;
• 100 grams of frozen cherries.

Combine all ingredients in a blender and blend well. The drink can be consumed both warm and cold, adding a little ice.