Lenten dishes in strict fasting recipes. Delicious salad with corn and croutons

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) +

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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

Be healthy in mind and body!

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Lenten dishes: what are they? Is it necessary to stock up on recipes for delicious lenten dishes, if fasting is the time to limit oneself in bodily pleasures in order to grow spiritually?

There is a time of the church year when the Orthodox are allowed to cook and eat only fast food. Of course, fasting imposes certain restrictions. But the Church does not forbid trying to diversify the Lenten menu with simple recipes for delicious Lenten dishes. Many fasting people (for example, children) may not be able to fast if they do not make a delicious lenten menu. It is important not to forget that the main thing in fasting is prayer, dialogue with God and an attempt to get closer to Him. Lenten dishes are usually very light and easy to prepare, which helps in fasting to think less about the body and more about the spiritual.

Many secular establishments, cafes and restaurants start a special menu of lenten dishes during the fasting period, but vegetable cutlets, dishes from a variety of vegetables and lean borscht can be cooked at home. In addition, the food of the lean table, as a rule, is among the dietary dishes. And for many, these recipes can be useful outside of fasting. After all, they are made up of available ingredients and will be an excellent side dish and diversify your usual menu.

Do not forget that God does not require us to harm ourselves, and if for health reasons you cannot observe a strict fast, then before switching to fasting dishes, it is better to consult your doctor and confessor. In such cases, relaxation of the fast is allowed.

The Orthodoxy and the World portal has prepared for you an extensive list of recipes and information on cooking during Lent.

In our rational and scientific age, with its abundance of information, shocking upheavals of catastrophes and misfortunes, there is a lack of a good miracle that brings quiet joy, peace of mind. And we forget that this miracle is always near us, even within us, it is given by God through our repentance and the desire to change our lives internally, to harmonize it with God's will for us. This miracle is the transformation of a person. Is it not a miracle when a person, accustomed to living according to the flesh, aspires to the spiritual, who has never known prayers, finds sweetness in church hymns, comprehends the joy of doing good, the consolation of repentance for sins. Great Lent pushes us to all this with all its structure: long biblical readings, penitential prayers and hymns, the charter on food. During the Holy Week of Great Lent, the strictest fast is observed.

Great post. How do we fast?

We fast with a fast that is pleasing to the Lord. true fasting is the alienation of evil, abstinence of the tongue, renunciation of wrath, excommunication of lusts, utterances, lies and perjury. This impoverishment is a true and auspicious fast. (from the Liturgy of Great Lent)

People say: " a good start is half done“. Apparently, therefore, many Christians fast more strictly in the first week of fasting. Great Lent implies the exclusion from the diet of meat, dairy, fish food and eggs, but the measure of your fast must be agreed with the confessor, not forgetting to remind you of your state of health.

And the Orthodox hostess is concerned with how to make the Lenten meal varied enough so that those who are fasting do not lose heart, and at the same time not arouse the passion for gluttony. Therefore, it is not bad if the food is prepared in the usual way and at the same time does not contain non-lean components.

Lenten cereals

If you regularly cooked porridge for your family, then you can also cook it in fasting, only not with milk, but with water, and not season with oil, but serve sauce, or sweet to it: based on jam or jelly, berries, steamed and chopped dried fruits, nuts, honey, cocoa, vegetable corn cream, or unsweetened: vegetable, mushroom; in both cases, variations using spices are very interesting. Do not forget about the diversity of the main component - cereals: rice, buckwheat, pearl barley, oatmeal, semolina ... whole, crushed, flakes. Play on the consistency of porridge: from a mash close to soup-puree to crumbly “grain to grain”. Additional components can not only be served in the form of a sauce, but also added during the preparation of porridge.

It's great if soups are common in your family diet. Most of them have very nice fasting options or are easily adapted to fasting. The main point of the lean soup technology is the timely laying of the components, so that by the end of cooking they are all ready at the same time, first harder, then more tender, for example, for borscht, beets and carrots are laid before potatoes and cabbage. Slightly toasted vegetables pleasantly improve the taste of the soup. Most lean vegetable soups get their best flavor and aroma by adding a minced garlic clove at the very end. Do not forget about other spices, herbs, bay leaf. You can also use ready-made mixtures or cubes for broth, you just have to monitor their composition: are there any non-lean components added. It is also possible to cook vegetables separately, grind all or part of the components in a puree soup, serve with croutons or crackers, or even, in an oriental way, with unleavened rice (here it makes sense to cook a soup with a very pronounced taste, spicy or salty).

A thematic excerpt from the Prologue of Prot. V. Gurieva:

Spiritual fasting

(A word about fasting, and about slander, and about condemnation)

Some of the simple Christians think that fasting should consist in abstaining from food and drink, and nothing more. Do not eat fish during fasting or do not eat oil and wine - this, in their opinion, exhausts the whole commandment about fasting. But is it? No. It is true that fasting should be bodily as well, but spiritual fasting must certainly be combined with bodily abstinence. This is what the Holy Church teaches. “By fasting,” she says, brethren, bodily, let us also fast spiritually.

What kind of spiritual fasting is this, and why is it necessary?

The Holy Fathers define it this way. “If you fast, show from your deeds. What? Seeing a beggar, have mercy; make peace with the enemy; do not envy a person who is in happiness; do not look at a woman shining with beauty. Fast without hypocrisy; fast with your eyes, and your heart, and your ears, and your hands, and all your members ... Keep your hands from appropriating what does not belong to you, your feet from going to games; keep your ears from hearing slander and lies, and let your mouth also fast, refraining from condemnation” (Prol., Apr. 9).

Such, brethren, is spiritual fasting. We need it, because without it, bodily fasting loses all meaning. “What is the use, he says, to thin the body by abstinence, when the spirit puffs up with pride? What praise shall we have for being pale from fasting when we turn pale from envy? What virtue is it not to drink wine, but to revel in anger and hatred? (Ep. 14, vol. 2). - “There is nothing, says the Prologue, if you do not eat meat or fish, but eat the flesh of the brethren by slander” (Prol., Apr. 9). So, fasting bodily, we also fast spiritually, i.e. the outer actions of fasting are compatible with the inner ones. Purifying the body by abstinence, let us cleanse the mind from vain thoughts, and the heart from evil desires. Mortifying the body with fasting, let us also mortify the passions: anger, evil lust, greed for gain, and similar evils. Decorating the body with bodily fasting, let us decorate the soul with virtues: mercy, meekness, humility, reconciliation with enemies, almsgiving. This will be a true fast, and pleasing to God, and for us, therefore, saving. Amen. (Arch. V. Guryev, Prologue, April 9)

Lenten dishes - the best recipes

Mushroom cutlets. Boil mushrooms in water and finely chop. Boil rice in water with salt and parsley, mix with mushrooms and add nutmeg. It is advisable to grind the mass (for example, in a blender). Form cutlets, sprinkle them lightly with flour or dip each in batter, fry in oil. Drizzle well with sauce when serving.

Finely chop the cabbage, put in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring constantly, for 10-15 minutes

2-2.5 liters of water, 1/2 cup buckwheat, 1 carrot, 1 onion, 2 tbsp. tablespoons of oil, 3 salted / lightly salted cucumbers, 2-3 potatoes, 1 glass of cucumber pickle, bay leaf, pepper, salt and herbs to taste.

2 tbsp. flour, 1 tsp baking powder, 2/3 tbsp. sugar, 120 g of margarine for baking (butter can be used on non-fast days).

Pour sugar into a bowl, pour water and vegetable oil, heat a little, add honey. Stir to dissolve sugar and honey. Mix soda, cocoa or coffee, spices in a separate bowl, then add this to a mixture of oil, water and honey and knead thoroughly so that there are no lumps.

The field of Holy Lent is coming to an end, and Pascha is already near. We live in anticipation of special days preparing us for this Great Feast. And behind this expectation, it is important not to become fussy, not to lose the repentant attitude, not to forget to turn your thoughts into the heart and check its arrangement with the commandment of God.

Sift flour with salt. Add sugar. Gradually pouring in water, knead the dough of the same consistency as sour cream. Cover bowl with cling film and leave in a warm place for 40 minutes. Heat up the pan. Add some vegetable oil. Pour in 1 ladle of batter.

We are all so accustomed to them that we don’t even think that a hundred years ago they were not in the diet of our compatriots. Many of the Korean salads are quite suitable for a lenten meal, but we must remember that, firstly, these are appetizers that increase appetite, which is not always good, because. in fasting, one should strive to limit the amount of food taken; secondly, it's spicy food

Finely chop the green part of the leek into rings, fry in margarine with garlic and thyme. Add the white part of the stems. Fill with white wine...

The very first thing that comes to mind is the usual yeast dough, on the water (you can add vegetable cream), bake sweet buns, pies or pies with a wide variety of fillings. Gingerbread dough can be considered no less traditional in Lent ...

What are the features of unleavened dough prepared in fasting? We cannot put an egg in it to strengthen it. Our actions because of this are more dependent on the “character” of the flour, on the strength of its gluten. If the flour is good and you have tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to add salt - adding salt also strengthens the dough a bit), then you will get an excellent dough for dumplings.

Potato zrazy with mushrooms

The ruddy crust of these tender potato cutlets with mushroom filling not only makes them look appetizing, but also crunches nicely when you eat them. An ideal addition would be a spicy tomato or mushroom sauce.

Necessary:
5 large red potatoes
250 g champignons
1 large onion
2–3 tbsp flour
bay leaf and black peppercorns - to taste
small bunch of fresh dill (optional)
a pinch of nutmeg
salt - to taste

vegetable oil - for frying

Mushroom dishes. Recipes from the chef. watch the video!

How to cook:

Baked cauliflower with garlic

Baked cauliflower

Roasted to a golden blush, crispy cauliflower flavored with lemon and garlic will give you a new look at this seemingly unappetizing vegetable! An independent and complete dish can be served for dinner both hot and cold.

Necessary:
1 medium cauliflower (you can use frozen)
3 tbsp olive oil
1 lemon (you will need the zest and juice)
1 tsp dried oregano
2-3 garlic cloves
salt - to taste
a bunch of fresh herbs (parsley, mint) - for decoration

How to cook:

Vegetable meatballs

Vegetable meatballs

The secret of these meatballs is that vegetables are cut into small pieces, while maintaining a whole structure. This creates a contrast of flavors, making them more juicy and rich. Vegetable meatballs can be an excellent filling for sandwiches and sandwiches.

Necessary:
2 large potatoes
250 g broccoli (can be frozen)
1 leek
1 medium onion
small bunch of fresh dill
0.5 tsp dried oregano
salt, pepper - to taste
1–2 tbsp flour
olive oil - for frying
breadcrumbs or flour

How to cook:

Rice with brussels sprouts and apple in a pot

Rice with Brussels sprouts

In a clay pot, snow-white rice is combined with extravagant Brussels sprouts, juicy Antonov apple and cashew nuts. Soaked in the aromas of spices and vegetables, a few simple ingredients turn into an incredibly tasty dish, everyone will ask for an addition!

Necessary:
1 st. basmati rice
1 large green apple (preferably Antonovka)
100 g roasted cashew nuts
300 g frozen Brussels sprouts
3 allspice peas
black peppercorns, salt - to taste
2 tbsp olive oil
1.5 st. hot water
fresh parsley or dill, for garnish

How to cook:

Rice balls with roasted vegetable sauce

Home

Rice balls, or “lazy Japanese rolls”, are a godsend for those who want to have a delicious and original dinner, spending a minimum of time and money. Delicate and light sauce of baked vegetables wonderfully complements the taste of cute balls.

Necessary:

Sauce:
1 sweet bell pepper
1 large tomato
1–2 tbsp olive oil
1–2 tsp Sahara
0.5 tsp Provence herb mixes
salt, pepper - to taste

Balloons:
2 tbsp. boiled rice
1 st. sesame
1 tbsp lemon juice
2–3 tbsp soy sauce
a bunch of young spinach (can be replaced with lettuce leaves)
a few green onions
sweet paprika - to taste

How to cook:

Spring rolls

Spring rolls

New-fangled "spring rolls" - rolls of the thinnest rice paper, filled with juicy fresh vegetables, rice noodles and lettuce. Sweet and spicy walnut sauce will serve as a bright addition. A charge of vitamins and a riot of colors on your table!

Necessary:

Peanut sauce:
100 g shelled roasted peanuts
1/4 st. very hot water
1 tbsp honey
1 tsp soy sauce
1 tsp vinegar (apple, rice)
1 tsp lemon juice
a pinch of ground chili
1/4 tsp salt

Spring rolls:
12 sheets of rice paper (alternative: 12 Chinese cabbage leaves or 3 thin pita breads, each divided into 4 parts)
3 small carrots
3 cucumbers
1 ripe avocado
bunch of lettuce
1 st. cooked rice noodles

How to cook:

Three layer vegetable pie

Three layer vegetable pie

A unique three-layer cake with a rich taste of eggplant fried in olive oil, tomatoes in their own juice, walnuts and garlic. Bulgur filling gives the dish an exquisite oriental flavor. No need to waste time on the dough, everything is extremely simple! Great option for a weekend dinner.

Necessary:

Eggplant Ragout:
1 large eggplant
1 medium onion
2-3 garlic cloves
1 can of chopped tomatoes in their own juice (500g)
0.5 st. water
handful of walnuts
bunch of fresh cilantro (optional)
salt, pepper - to taste
olive oil - for frying

Dough:
1 loaf of white bread
4 tbsp water
3 tbsp olive oil
0.5 tsp dry thyme
salt - to taste

1 st. cooked bulgur (can be replaced with long grain rice)

olive oil - for greasing the mold

How to cook:

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 meals. 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 of 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.

Lent is a very important time for Orthodox people. This is not only a time of spiritual cleansing and prayers, but this period also provides for a serious restriction in food.

Most people who decide to fast simply refuse products containing animal fats, primarily meat, poultry, butter, milk and eggs. And on some days also fish. Of course, if you fast according to all the rules, then in this case there are more stringent restrictions, but they will be discussed in one of the following articles.

And today we’ll talk just about recipes in which we will not use animal fats. And there are actually a lot of such recipes. You can cook a lot of delicious dishes without using meat, and at the same time eat fully and, most importantly, not feel hungry.

At the same time, we must try to ensure that each dish contains a lot of useful substances, trace elements, vitamins. The fast lasts a long time, we all work, study, and it is important that we have enough strength and energy for all this.

Therefore, in today's menu, such recipes are selected - hearty, healthy, and, most importantly, tasty.

Now Shrovetide is in full swing, and every day we cook pancakes for every taste. But we cook them mainly with milk, kefir, and of course with eggs. Although there is But it's one thing without eggs, but how to cook them even without milk.

It turns out you can, and very tasty, using soy or almond milk. Let's see how to do it.

We will need:

• wheat flour - 1 cup
• flaxseed - 1 tbsp. spoon
• soy milk or almond milk - 250 ml.
• sugar - 1 tbsp. spoon
• baking powder - 1 teaspoon
• soda - 0.25 tsp
• salt - 0.25 tsp
• apple cider vinegar - 1 teaspoon
• vegetable oil - 1 tbsp. spoon
• vegetable oil - for frying

Cooking:

1. Grind flaxseed in a coffee grinder into flour. Then pour it with 2.5 tbsp. spoons of flour and let stand for 15 minutes. You will get a thick jelly-like mass that will replace our eggs.

2. Sift the flour into a deep bowl along with the baking powder.

3. Add salt, sugar and soda and mix.

4. Mix soy or almond milk with vinegar. We will get a fermented milk product that replaces kefir.

5. Pour the milk into the flour mixture. Mix thoroughly until all lumps are dissolved. Then add vegetable oil and then infusion of linseed flour. Mix again until smooth.

If the dough is too thick, you can add a little warm water. If you want the pancakes to be thin, make the dough thinner.

6. Heat the frying pan over high heat, then grease with oil and let it warm up as well. Pour a portion of the dough and bake first on one side, then on the other, until golden brown.

7. Serve with honey. Eat with pleasure!

Salad of baked pumpkin and black olives (olives)

This is a hearty and healthy salad, filled with vitamins, and also delicious.

We will need:

• pumpkin pulp - 300 gr
• arugula or leaf lettuce - 100 gr
• pitted olives (olives) - 50 gr
• green onion - 2 pcs
• dried oregano - pinch
• marinade from olives - 1 tbsp. spoon
• olive oil - 1 - 1.5 tbsp. spoons
• pepper - to taste

Cooking:

1. Put the oven on heating, we will need a temperature of 180 degrees. In the meantime, peel the pumpkin and cut into 2 x 2 cm cubes. Sprinkle with a little freshly ground pepper for flavor and drizzle with olive oil.

2. Bake for 20 - 30 minutes until the pumpkin is soft. Then take it out and let it cool completely.

3. Rinse arugula or leaf lettuce, drain and pat dry with a paper towel. Then put on a large flat plate.

4. Add pumpkin, sliced ​​olives or olives, finely chopped onion, and sprinkle with oregano.

5. For the dressing, mix the remaining olive oil with the olive marinade and pour over the salad. Mix gently and enjoy!

Pickled beetroot appetizer

We will need:

• beets - 1 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• table vinegar 9% - 200 ml
• salt - 0.5 tsp
• pepper - a pinch

Cooking:

1. Wash the beets thoroughly with a brush. Then wrap it in foil and bake in the oven for about 1 hour. The temperature should be 210 degrees.

2. Cool the finished beets and cut into thin strips.

3. Cut the onion into very thin half rings.

4. Prepare a saucepan, put beets mixed with onions in it. Season with salt and pepper, pour vinegar. Mix gently so as not to damage the beets.

5. Sterilize glass jars, for this it will be enough to scald them with boiling water. And fill them tightly with beets. Leave some room for oil at the top. Pour it into jars, it should cover the beets by about 2 cm.

6. Close with plastic lids and store in the refrigerator.

Such beets can be eaten as a snack, as an addition to side dishes, or used as a dressing for lean borscht. Or you can just spread it on bread and use it as a small snack.

Soup - mashed green peas

We will need:

• frozen green peas - 450 gr
• potatoes - 4 pcs
• celery - 2 stalks
• carrots - 1 pc.
• onion - 1 pc.
• dried mint - 1 teaspoon
• salt, pepper - to taste
• vegetable oil
• croutons for serving

Cooking:

1. Wash and peel potatoes, onions and carrots. Cut the potatoes into small pieces, onion into small cubes, grate the carrots.

2. Finely chop the celery. Defrost green peas.

3. Pour two liters of water into a saucepan and bring it to a boil. Put the chopped potatoes and cook for 10 minutes, then add the green peas and celery. Cook for 10 more minutes.

4. Heat the oil in a pan and fry the onion until golden brown, then add the carrots and simmer all together for another 5 minutes.

5. Then put the contents in a saucepan with vegetables, add mint, salt and pepper to taste. Boil everything together for 5-7 minutes.

6. Blend the vegetables in the soup with an immersion blender until pureed. Serve with croutons that you can make yourself.

Soups - mashed potatoes are very tasty and nutritious. In addition to such a soup, you can cook it, and you can use it both fresh and frozen.

You can also cook. If you have frozen forest mushrooms in your freezer, then you are provided with a healthy lunch. And if the stocks have not been prepared, or there is nothing left, then such a soup will turn out to be very tasty using champignons. Fortunately, they are now sold both fresh and frozen all year round.

In addition to puree soups, regular soups can also be prepared. Moreover, almost any - and, and, and. We cook everything as usual, but without meat.

But here I would like to talk separately about soups with legumes - this is both, and soup, and as delicious as lentil soup. These soups are tasty and nutritious, both with and without meat products. And this is no coincidence, legumes are rich in protein, it's just a storehouse of useful vitamins and minerals.

Lentil soup

Unfortunately, few people now cook dishes with lentils. And in vain, these are not only the most delicious dishes, but also the most useful ones. Today we will also have potato casserole with minced lentils on the menu, but now soup.

You can cook such a soup with meat, it's delicious, or you can cook it in fasting. And it will not affect the taste in any way.

We will need:

• green lentils - 1 cup
• potatoes - 3 pcs
• carrots - 1 pc.
• celery root - 100 gr
• onion - 1 pc.
• garlic - 2 cloves
• lemon - 0.5 pcs
• tomato - 2 - 3 tbsp. spoons
• soy sauce - 1 tbsp. spoon
• spices - to taste
• salt, pepper - to taste
• vegetable oil - 3 - 4 tbsp. spoons
• greens for serving

Cooking:

1. Sort the lentils and rinse well. It is necessary to sort it out, as it may contain small pebbles.

Pour it with two liters of cold water and put on fire. Let the water boil, reduce the heat and remove the foam if necessary. Cook for 15 minutes.

2. Cut the potatoes into medium-sized cubes. Carrots and celery in thin strips, onions in small cubes or thin half rings. Mince the garlic. Cut half a lemon into thin slices.

3. Heat 1.5 - 2 tablespoons of oil in a pan and fry the potatoes on it over medium heat. The frying time should be about 10 minutes. At the same time, it must be stirred periodically.

4. Then put the potatoes in a pan with the lentils.

5. Pour the remaining oil into the same pan and fry the onions first, then the carrots and celery. Passing time will be 5 - 7 minutes. 2 minutes before the readiness to add spices. Ground zira and coriander are well suited for mung bean. And you can also add paprika, it will give a good color and add flavor.

6. Add the tomato and fry everything together for a couple more minutes. If using store-bought tomato paste, add a little water as it is thick and will burn in the pan. If you add grated tomato, or, then water will not be needed.

7. Put the stewed vegetables with tomato in a saucepan with soup. Pour in the soy sauce and add the chopped lemon. Let it boil and cook everything together for 15-20 minutes.

8. 5 - 7 minutes before the readiness to salt. After you turn off the fire, let stand and brew for 10 - 15 minutes.

9. When serving, remove the lemon slices, they gave up their juice, and became ugly, so they will spoil the appearance. Pour soup into cups. Sprinkle with fresh herbs.

In Turkey, lentil soup - chorba is mashed. Therefore, if you wish, you can also make soup out of it - mashed potatoes, rubbing the contents with a submersible blender.

I must say that this kind of soups are cooked thick, they really cost a spoon. They simultaneously replace both the first and the second. They give a wonderful feeling of fullness and after them you don’t want to eat for a very long time. And it’s even better not to talk about taste, since it’s impossible to describe it in words. Just cook once, and you will understand everything yourself.

Granola

Granola is homemade muesli made from oatmeal, nuts, dried fruits and honey. This tasty and healthy breakfast is often prepared in America, and recently it has become very popular with us. And it is no coincidence that granola is just a storehouse of various vitamins, trace elements and nutrients that have a great effect on metabolism. And such a product will definitely not be superfluous in a post.

We will need:

• oatmeal - 300 gr
• mixed nuts - what are - 200 gr
• pumpkin seeds - 70 gr
• sunflower seeds - 70 gr
• almond petals - 50 gr
• honey - 150 gr
• large orange - 1 pc.
• olive oil - 3 tbsp. spoons
• ground cinnamon - 1 teaspoon
• raisins - 100 gr
• flaxseed - 1 tbsp. spoon
• salt - 0.5 tsp

Cooking:

1. Prepare a mixture of nuts, here you can use any nuts - hazelnuts, almonds, walnuts, cashews, etc. They must be chopped, but left at the same time in large enough pieces, you can use a blender for this.

2. Squeeze the juice from the orange, you should get 150 ml and mix it in a saucepan with honey and oil.

3. Put the mass on the smallest fire, add salt and cinnamon. Stir and heat until the honey is completely dissolved, and the mass becomes homogeneous.

4. In a large bowl, add oatmeal, sunflower and pumpkin seeds, as well as almond flakes and chopped nuts.

5. Pour the honey mass into a bowl and mix so that all dry ingredients are evenly covered with it.

6. Cover the baking sheet with baking paper and put the whole mass on it in an even layer.

7. Preheat the oven to 180 degrees and put a baking sheet in it. Bake 40 - 50 minutes. Take out and stir every 10 minutes. All ingredients need to be cooked evenly.

Muesli bars are prepared in the same way. If you want to cook them, then you need to mix the contents only once. When the mass is ready, let it cool slightly and cut into squares or rectangles in the form of bars.

8. When a dark crust appears on the surface, the granola is ready and can be taken out.

9. Let cool, add raisins and flaxseed. Mix and pour into a jar for storage. Store no more than two weeks.

10. Eat for breakfast, serving with milk.

And below is another recipe that you may also find useful.

This is a simpler recipe with fewer ingredients, and you can choose which one you like best. Or cook them both at once. Fasting lasts a long time, so granola will not be superfluous.

Millet porridge with fruits

We will need:

• millet groats - 0.5 cups
• sugar - 2 teaspoons
• salt - a pinch
• ground cinnamon - a pinch
• pear (any dried fruit is possible) - 1 pc (200 gr)
• apple - 1 pc.
• parsley or mint

Cooking:

1. Rinse the millet thoroughly in plenty of cold water. Then pour it into a saucepan and pour cold water over so that it completely covers the cereal. Boil. Then drain the water and rinse the millet under running water.

2. Pour water over millet again, this time we need 1.5 cups. Bring to a boil, salt to taste, then lower the heat and simmer for 20 minutes over low heat. During this time, the porridge should be completely ready.

3. Grind the porridge in a blender bowl until smooth.

4. If you use fresh fruits, then they must be de-seeded and cut into slices. If you use dried fruits, then they must first be boiled in a small amount of water so that they are steamed.

You can also use any canned fruit.

5. Place chopped fruits or steamed dried fruits on a plate. Put millet porridge on top. Sprinkle with cinnamon, sprinkle with honey.

6. Serve garnished with a sprig of mint or parsley.

The recipe is very simple and easy to prepare. The stage with grinding porridge with a blender can be skipped, it will turn out even faster.

And you can cook rice without millet. It is very tasty with vegetables, onions and carrots. So tasty, flavorful and very satisfying. My son is a vegetarian and I often cook this plov for him.

And in addition to rice and millet, delicious porridge can be made from barley.

Barley with baked pumpkin and thyme

We will need:

• pearl barley - 1 cup
• pumpkin - 1 kg
• onion - 1 pc.
• garlic - 1 clove
• salt, pepper - to taste
• fresh or dried thyme - 1 teaspoon

Cooking:

1. Rinse barley thoroughly and soak in 1 liter of cold water for several hours, or overnight.

2. Wash the pumpkin and peel and remove the seeds. Then cut into cubes 2 by 2 cm.

3. Put the pumpkin prepared in this way in a baking dish, drizzle with vegetable oil and sprinkle with half of the cooked thyme.

4. Heat the oven to 220 degrees and bake the pumpkin in it for 30 minutes. Put the finished pumpkin on a dish.

5. Cut the onion into small cubes. Fry it in a small amount of oil in a thick-walled pan for about 4 minutes.

6. Add barley to the onion, from which all the water was previously drained and rinsed under running water. Add chopped garlic and 1 liter of boiling water there. Cook over low heat for 20 minutes until all liquid has evaporated.

7. At the end of cooking, add salt and pepper to taste. And immediately close the pan with a lid.

8. Then remove from heat and cover with a towel, leave to infuse for another 15 - 20 minutes.

9. Add baked pumpkin, mix gently. Arrange on plates and sprinkle with the remaining thyme.

If you do not have thyme, then it's okay, you can use basil or parsley. Or just use dry herbs like Provence. By the way, they also contain thyme.

Pumpkin with champignons and celery, stewed in a frying pan

• pumpkin pulp - 300 gr
• champignon mushrooms - 300 gr
• celery root - 250 gr
• onion - 1 pc.
• soy sauce - 1.5 tablespoons
• salt, pepper - to taste
• vegetable oil - 2 - 3 tbsp. spoons

Cooking:

1. Peel and rinse the celery root. Then cut the onion and celery into small cubes.

2. Also cut the pumpkin into cubes 2 by 2 cm in size.

3. In a large frying pan, heat the oil and fry the onion for 3-4 minutes. Then add the pumpkin and fry everything together for another 5 minutes.

4. Add celery and simmer the contents for 5 - 7 minutes, stirring occasionally.

5. Fry chopped mushrooms in a separate pan. I use mushrooms, but you can use any fresh or frozen mushrooms.

If frozen mushrooms are used, it is not necessary to defrost them. You can send it to the pan directly from the freezer.

6. After the mushrooms are fried, add them to the pan, mix everything, salt and pepper to taste and add soy sauce. Simmer everything together for another 5 minutes.

7. Serve hot, if there are seeds from the pumpkin, then you can sprinkle the dish with them.

The same dish can be prepared without celery. And if you want to cook it more nutritious and satisfying, then you can use potatoes instead.

Lentil Potato Casserole - Shepherd's Pie

Everyone loves, and as soon as they don’t cook it. We also prepared it, and even in several different versions. But they were all prepared with minced meat. And today we have a lenten menu, so I have an excellent recipe for you, tested. When you eat such a cooked casserole right away and you won’t understand that it is vegetarian, the appearance and, most importantly, the taste will be similar to the usual one.

When I first cooked it for my son, for a long time he could not believe that it did not contain a single gram of meat, and for a long time he picked with a fork, looking for what was wrong with it. But I didn’t pick anything up, because everything in it is as it should be.

We will need:

• potatoes - 10 pcs (large)
• white cabbage - 300 gr
• onion - 1 pc.
• green lentils - 1 cup
• tomato - 1 pc (large) or tomato
• vegetable broth
• salt, pepper - to taste
• spices - to taste and desire

Cooking:

1. Peel potatoes and boil until tender in salted water. Drain the broth into a separate saucepan.

2. Rinse the lentils in running water, add water, salt and cook until cooked for about 30 minutes. It is best to use green lentils.

3. Peel and cut the onion into cubes. Cut the cabbage into strips.

4. Heat the oil in a pan and fry the onion in it until golden brown. Then add the cabbage, fry for a short time and pour the broth. Cover with a lid and simmer until done.

5. At the end of the stew, add the tomato to the pan and simmer everything together for another 5 minutes.

6. Then add the lentils, and simmer everything together.

7. Mash potatoes. Not in fasting, you can add a little butter, milk or hard cheese. But we are preparing for the post, so we do not add any of the above.

8. I will bake the casserole in a detachable form, then it will be more convenient to get it out of it later. Grease the bottom and sides of the mold with vegetable oil and lay out half of the mashed potatoes.

9. Grind lentils with cabbage through a meat grinder, thereby getting minced lentils. Put it on a potato layer and smooth over the entire surface.

10. Top with the remaining mashed potatoes.

11. Preheat the oven to 180 degrees, then put the mold in it and bake for 25-30 minutes until the surface of the casserole is lightly browned. To make the crust even more ruddy, you can grease the top with vegetable oil.

12. Get the finished form, let it cool slightly. Then open it and cut into segments, eat with pleasure!

In order not to spoil the shape with a knife, its bottom can be pre-lined with a piece of parchment paper cut to size.

Vareniki with potatoes and mushrooms

Well, how about without dumplings? This is a favorite dish that is used not only in fasting. And we have already cooked, very tasty and appetizing. By the way, the recipe also gives an option for preparing an excellent dough.

And today we will make the filling more complicated and prepare dumplings with mushrooms. Mushrooms are known to be pure protein. And in fasting, in the absence of meat, it will be most welcome.

By the way, in order not to overlap with the previous recipe, today we will cook everything differently.

We will need:

• potatoes - 500 gr
• fresh or pickled mushrooms (any) - 200 gr
• dill - 50 gr
• flour - 700 gr
• salt - to taste
• vegetable oil - 2 tbsp. spoons

Cooking:

1. Peel the potatoes and cut into cubes or small slices. Pour in a small amount of water, it should only slightly cover the potatoes. Bring to a boil and cook for 20 minutes. The water does not need to be salted.

2. Drain the potato broth into a separate pan and salt it to taste. Should be about 500 ml. decoction.

3. If you use salted or pickled mushrooms, then they should be thrown into a colander so that excess liquid is drained. Then cut them into small pieces

If you use fresh mushrooms, then they must first be cut into pieces and fried in a small amount of oil.

4. Mash the potatoes, you can use a blender for this. Then add mushrooms and chopped dill. You also need to salt and pepper. If the mushrooms are salty, then this may not be necessary. In any case, rely on your taste.

Mix stuffing.

5. Now let's prepare the dough. To do this, add vegetable oil to a warm potato broth and pour the sifted flour in parts. Each time it must be thoroughly mixed.

When all the flour has been added, put the dough on a floured table and knead the dough thoroughly, kneading it for at least 5-7 minutes. It should turn out sticky, but don't let that scare you. Cover the dough with plastic wrap or a bowl and let stand at room temperature for 15-20 minutes.

6. Pour flour on the table, knead the left dough again, then cut off a piece and roll a tourniquet 2-3 cm thick out of it. Then cut it into small pieces 2-3 cm long, depending on whether large or small dumplings You will cook.

7. Form a small cake from each piece with your hands, flattening it with your hand. Then roll out thin small cakes.

8. Lay out the filling and connect the edges, while you can roll them up with a pigtail or simply link the edges with cloves.

9. Pour water into a large saucepan and bring it to a boil, salt. Gently, one at a time, put dumplings into it, gently mix with a slotted spoon so that they do not stick to the bottom.

After the water boils again, you need to wait until all the dumplings float to the surface. Now you need to reduce the heat and cook them for another 2 minutes.

10. Put a slotted spoon on a dish and serve.

As a dressing, you can use fried onions in oil. It turns out just super tasty!

Potato gnocchi with pumpkin

Gnocchi are Italian dumplings, where flour, semolina, potatoes are used as ingredients. And they fit perfectly into the Lenten menu.

We will need:

• potatoes - 200 gr
• pumpkin pulp - 200 gr
• garlic - 2 cloves
• flour - 2 - 2.5 cups
• olive oil - 2 - 3 tbsp. spoons
• nutmeg - pinch
• fresh greens
• salt, pepper - to taste

Cooking:

1. Peel and cut potatoes and pumpkin into cubes 2 by 2 cm. Pour cold water over so that it only covers all the vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes.

2. Pour the vegetable broth into a bowl, and chop the vegetables into a puree using a blender. Let them cool down a bit.

3. Rinse the greens, dry and divide into two parts. Peel and mince the garlic.

4. Add nutmeg, salt, pepper and half the greens to the puree. Stir, then add vegetable oil and mix again.

5. Pour flour in small portions, stirring with a spoon each time. Knead the dough, it will turn out viscous. Roll the dough into a ball, cover with cling film and let rest for 10 minutes.

6. Separate a part of the dough from the common piece and roll a thin sausage 2 cm wide out of it. Cut the sausages into circles, make a dent with your finger. Work on a floured table.

7. Arrange the gnocchi on a floured tray and refrigerate for 20 minutes.

8. In a large saucepan, heat water, salt it and put the gnocchi in it. Stir with a slotted spoon so they don't stick to the bottom. After they float to the top, cook for another three minutes.

9. When serving, drizzle the gnocchi with oil, sprinkle with garlic and the rest of fresh herbs.

Chickpea Hummus

We will need:

• chickpeas - 500 gr
• sesame - 3 - 4 tbsp. spoons
• olive oil - 70 ml
• garlic - 3 cloves
• lemon - 1 pc.
• salt, red pepper - to taste
• paprika ground cilantro or parsley for garnish

Cooking:

1. Grind sesame seeds in a coffee grinder into flour, add a spoonful of olive oil and mix. We will get tahini paste, it is the main ingredient for hummus. Sometimes you can buy it in the store, but we sell it extremely rarely.

2. Soak chickpeas overnight in cold water. Then rinse it in running water and put it in a saucepan. Fill with water to the top, bring to a boil, then drain.

3. Refill with water, bring to a boil and drain. And then do the same again.

4. Then again pour it with water, bring to a boil. Add a whole clove of garlic and cook for 1.5 - 2 hours. Then pour the broth into a separate bowl.

5. Pour boiled chickpeas with cold water, set aside three full tablespoons, and put the rest in a blender bowl and grind into puree, adding sesame paste and a little broth from peas.

6. Add the two remaining and chopped garlic cloves, squeeze the lemon juice and pour in the remaining oil. Beat the mass until a puree is light in color.

7. Put the hummus on a plate, sprinkle with fresh herbs, drizzle with oil and garnish with the remaining whole peas. Sprinkle red pepper and paprika on top.

8. Serve with fresh vegetables and pita bread or bread.

Lean buckwheat cutlets

It happens that sometimes boiled buckwheat remains. You cook porridge, do not eat it right away and it costs itself in the refrigerator. It’s a pity to throw it away, but I don’t want to eat it anymore. And then I began to cook from it. And if this is not in the post, then with the addition of a small amount of minced meat.

Cutlets taste like they are completely meat.

I began to cook the same cutlets with minced fish, and they also turn out very tasty. By the way, on some days in Lent you can eat fish, and in this case you can cook buckwheat cutlets with fish.

But since my son does not eat meat, I cooked cutlets for us with the addition of minced meat, and for him with the addition of potatoes. Since he loves both, he always eats them with great pleasure.

When I began to prepare today's article, I began to watch the video and saw a familiar recipe. And I decided not to describe it, but to include this video in the article.

And for the post, this is just the most necessary recipe. So take it to the piggy bank and cook with pleasure!

Lean apple muffins

We will need:

• large apples - 3 pcs
• banana - 1 pc.
• flour - 200 gr
• sugar - 5 - 6 tbsp. spoons
• vegetable oil - 4 tbsp. spoons
• baking powder - 1 teaspoon
• cinnamon - 1 teaspoon
• raisins or nuts - optional

Cooking:

1. Wash apples, dry and cut into halves. Remove the core, do not peel off the peel. Bake in the oven at 180 degrees for 15-20 minutes. You can also bake in the microwave. Apples should become soft.

2. Allow to cool slightly, then use a spoon to remove all the pulp. Chop the banana and mash everything with a fork to a puree.

3. Add vegetable oil and mix.

4. In a separate bowl, mix the sifted flour, sugar, salt, baking powder and cinnamon. Very tasty cupcakes will turn out if you add dried fruits with nuts or seeds to the dough, or one thing.

5. Add mashed potatoes to the dry mixture and mix. If it was not enough to get an elastic dough, you can add a little apple juice. Mix the whole mass until smooth.

6. Lubricate the prepared cupcake molds with vegetable oil and fill them into 2/3 parts. Bake for 30 minutes at 180 degrees.

7. Get out of the molds and serve.

Smoothie vitamin

By the same principle as this recipe, you can prepare smoothies from different fruits and berries, as well as from their combinations.

We will need:

• large oranges - 4 pcs
• bananas - 3 pcs
• red grapefruit - 1 pc.
• mango - 1 pc

Cooking:

1. Wash all fruits. Squeeze juice from oranges and grapefruit. Peel bananas and mangoes and cut into smaller pieces.

2. Put the pulp into the blender bowl, add the juice there and beat until smooth.

3. Serve in glasses with a straw. You can decorate with a sprig of mint or slices of orange or banana.

You can use apples, pears, kiwis, tangerines and all commercially available fruits for smoothies. And you can make smoothies with the addition of vegetables.

This is our menu for today.

Along with such simple and everyday dishes as dumplings and pancakes, I tried to give lesser-known recipes - these are hummus, gnocchi and granola. So your lenten breakfasts, lunches and dinners will turn out to be even more varied and tasty with them.

I hope you enjoyed today's recipes and that you won't go hungry after cooking them. All the recipes turned out to be just right - hearty, nutritious and very tasty.

Bon appetit! And fast for HEALTH!