Recipes for those on duty. Salad – vegetable noodles

Lent is a very important time for Orthodox people. This is not only a time of spiritual cleansing and prayer, but this period also involves serious food restrictions.

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

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

At the same time, we must try to ensure that each dish contains many useful substances, microelements, and vitamins. Lent lasts a long time, we all work, study, and it is important that we have enough strength and energy for all this.

That’s why today’s menu includes such recipes—nourishing, healthy, and most importantly, delicious.

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

It turns out that it is possible, and very tasty, using soy or almond milk. Let's see how to do this.

We will need:

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

Preparation:

1. Grind flaxseed into flour in a coffee grinder. 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 eggs.

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

3. Add salt, sugar and soda and mix.

4. Mix soy or almond milk with vinegar. We will have 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 flaxseed flour infusion. Stir again until smooth.

If the dough turns out to be 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 it with oil and let it warm up too. Pour a portion of the dough and bake first on one side, then on the other, until golden brown.

7. You can serve it with honey. Enjoy eating!

Roasted pumpkin and olive salad

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

We will need:

• pumpkin pulp - 300 g
• arugula or leaf lettuce - 100 g
• black olives, pitted – 50 g
• green onion - 2 pcs
• dried oregano - a pinch
• olive marinade - 1 tbsp. spoon
• olive oil - 1 - 1.5 tbsp. spoons
• pepper - to taste

Preparation:

1. Put the oven on preheat, we will need a temperature of 180 degrees. Meanwhile, peel the pumpkin and cut into 2 x 2 cm cubes. Sprinkle it 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 the arugula or lettuce, drain and dry with a paper towel. Then place on a large flat plate.

4. Add pumpkin, olives cut into rings, finely chopped onion, and sprinkle with oregano.

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

Pickled beet 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

Preparation:

1. Rinse 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 pan, add beets mixed with onions into it. Season with salt and pepper, add vinegar. Stir gently so as not to damage the beets.

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

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

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

Soup - green pea puree

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

Preparation:

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

2. Finely chop the celery. Thaw green peas.

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

4. Heat the oil in a frying 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 into the pan with the vegetables, add mint, salt and pepper to taste. Cook everything together for 5 - 7 minutes.

6. Grind the vegetables in the soup using an immersion blender until pureed. Serve with croutons, which you can make yourself.

Soups - purees are very tasty and nutritious. In addition to this soup, you can prepare it, and you can use it both fresh and frozen.

You can also cook. If you have frozen wild mushrooms in your freezer, then you are guaranteed a healthy lunch. And if you haven’t prepared any supplies, or there’s nothing left, then this soup will turn out very tasty using champignons. Fortunately, they are now sold both fresh and frozen all year round.

In addition to pureed soups, you can also prepare regular soups. And almost any - and , and , and . We cook everything as usual, but without meat.

But I’d like to talk separately about soups with legumes - this is both a soup and as delicious as lentil soup. Such soups are tasty and nutritious, both with and without the use of meat products. And this is no coincidence, legumes are rich in protein, they are simply a storehouse of useful vitamins and microelements.

Lentil soup

Unfortunately, few people now cook with lentils. But in vain, these are not only the most delicious dishes, but also the healthiest. Today we will also have a potato casserole with minced lentils on our menu, and now for soup.

You can cook this soup with meat, it’s delicious, or you can cook it during Lent. Moreover, this 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

Preparation:

1. Sort the lentils and rinse thoroughly. It is necessary to sort it out, as there may be small stones in it.

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

2. Cut the potatoes into small cubes. Carrots and celery into thin strips, onions into small cubes or thin half rings. Chop the garlic. Cut half a lemon into thin slices.

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

4. Then place the potatoes in the pan with the lentils.

5. Pour the remaining oil into the same frying pan and fry the onion first, then the carrots and celery. The sauteing time will be 5 - 7 minutes. 2 minutes before readiness, add spices. Ground cumin and coriander are good for mung bean. 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 you add 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. Place the stewed vegetables with tomatoes in a saucepan with soup. Pour in soy sauce and add chopped lemon. Let it boil and cook everything together for 15 - 20 minutes.

8. 5 - 7 minutes before readiness, add salt. After turning off the heat, let stand and brew for 10 - 15 minutes.

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

In Turkey, lentil soup - chorba - is pureed. Therefore, if you wish, you can also make puree soup from it by grinding the contents with an immersion blender.

I must say that this kind of soup is prepared thick, it really takes a spoon. They simultaneously replace both the first and the second. They give you 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 the taste, since it’s impossible to describe it in words. Just cook it 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 here. And it is no coincidence that granola is simply a storehouse of various vitamins, microelements and beneficial substances that have a great effect on metabolism. And such a product will definitely not be superfluous during Lent.

We will need:

• oat flakes – 300 gr
• mixed nuts - whatever you have - 200 gr
• pumpkin seeds - 70 gr
• sunflower seeds - 70 gr
• almond petals - 50 g
• 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 teaspoons

Preparation:

1. Prepare a mixture of nuts, here you can use any nuts - hazelnuts, almonds, walnuts, cashews, etc. They need to be chopped, but left in fairly large pieces; you can use a blender for this.

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

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

4. Pour oatmeal into a large bowl, add sunflower and pumpkin seeds, as well as almonds and chopped nuts.

5. Pour the honey mixture into the bowl and stir until all the dry ingredients are evenly coated.

6. Cover a baking tray with baking paper and place the entire mixture on it in an even layer.

7. Preheat the oven to 180 degrees and place a baking sheet in it. Bake for 40 - 50 minutes. Remove and stir every 10 minutes. It is necessary that all ingredients are baked evenly.

Muesli bars are prepared in the same way. If you want to cook them, you only need to stir the contents 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 for no more than two weeks.

10. Eat for breakfast, served with milk.

And below is another recipe that may also be useful to you.

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

Millet porridge with fruits

We will need:

• millet cereal - 0.5 cups
• sugar - 2 teaspoons
• salt - a pinch
• ground cinnamon - a pinch
• pear (any dried fruit can be used) - 1 pc (200 g)
• apple - 1 pc.
• parsley or mint

Preparation:

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

2. Pour water over the millet again, this time we will need 1.5 cups. Bring to a boil, add salt to taste, then reduce heat and simmer over low heat for 20 minutes. 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 peeled and cut into slices. If you use dried fruits, you must first boil them in a small amount of water so that they steam.

You can also use any canned fruit.

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

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

The recipe is very simple and easy to prepare. You can skip the step of grinding the porridge with a blender, this will turn out even faster.

You can also cook rice without millet. It turns out very tasty with vegetables, onions and carrots. So tasty, aromatic and very filling. My son is a vegetarian, and I very often cook this pilaf for him.

And in addition to rice and millet, delicious porridge can be prepared from pearl 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

Preparation:

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

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

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

4. Preheat the oven to 220 degrees and bake the pumpkin in it for 30 minutes. Place the finished pumpkin on a plate.

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

6. Add pearl barley to the onion, from which all the water has previously been drained and rinsed under running water. Add chopped garlic and 1 liter of boiling water. Cook over low heat for 20 minutes until all the liquid has completely 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 and mix gently. Place on plates and sprinkle with remaining thyme.

If you don’t have thyme, then it’s okay, you can use basil or parsley. Or just use dry herbs, such as Provençal. 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 tbsp
• salt, pepper - to taste
• vegetable oil - 2 - 3 tbsp. spoons

Preparation:

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

2. Also cut the pumpkin into cubes measuring 2 by 2 cm.

3. Heat the oil in a large frying pan 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 the chopped mushrooms in a separate frying 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 put it in the pan straight from the freezer.

6. After the mushrooms are fried, add them to the frying 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 pumpkin seeds, you can sprinkle them on the dish.

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

Potato and Lentil Casserole - Shepherd's Pie

Everyone loves it, no matter how they cook it. We prepared it too, 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 prepared casserole right away and don’t realize 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, he couldn’t believe for a long time that it didn’t contain a single gram of meat, and he spent a long time picking at it with a fork, looking for what was wrong with it. But I didn’t pick anything up, since 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 piece (large) or tomato
• vegetable broth
• salt, pepper - to taste
• spices - to taste and desire

Preparation:

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

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

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

4. Heat the oil in a frying pan and fry the onion in it until golden brown. Then add the cabbage, fry briefly and pour in 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 the potatoes. During fasting, you can add a little butter, milk or hard cheese. But we are cooking during Lent, so we don’t add any of the above.

8. I will bake the casserole in a springform pan, which will make it easier to take it out of later. Grease the bottom and sides of the pan with vegetable oil and add half of the mashed potatoes.

9. Grind the lentils and cabbage through a meat grinder, thereby obtaining lentil mince. Place it on the potato layer and smooth it over the entire surface.

10. Place the remaining mashed potatoes on top.

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

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

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

Dumplings with potatoes and mushrooms

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

Today we’ll make the filling more complicated and also prepare dumplings with mushrooms. Mushrooms are known to be pure protein. And during Lent, in the absence of meat, it will come in handy.

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

We will need:

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

Preparation:

1. Peel the potatoes and cut them 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. There is no need to salt the water.

2. Drain the potato broth into a separate pan and salt it to taste. It should be approximately 500 ml. decoction

3. If you use salted or pickled mushrooms, then place them in a colander to drain excess liquid. Then cut them into small pieces

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

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

Mix the filling.

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

When all the flour has been added, the dough should be placed on a table sprinkled with flour and the dough should be thoroughly kneaded, kneading it for at least 5 - 7 minutes. It should turn out sticky, but don’t let this scare you. Cover the dough with film or a bowl and let it stand at room temperature for 15 - 20 minutes.

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

7. Using your hands, form each piece into a small cake, flattening it with your hand. Then roll out thin small cakes.

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

9. Pour water into a large saucepan and bring it to a boil, add salt. Carefully place the dumplings in it, one at a time, and carefully 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. Place on a plate with a slotted spoon and serve.

You can use fried onions in oil as a dressing. It turns out just super delicious!

Potato gnocchi with pumpkin

Gnocchi are Italian dumplings that use flour, semolina, and potatoes as ingredients. And they fit perfectly into the Lenten menu.

We will need:

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

Preparation:

1. Peel the potatoes and pumpkin and cut into 2 by 2 cm cubes. Pour in cold water so that it just 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 puree the vegetables using a blender. Let them cool a little.

3. Wash the greens, dry them and divide them into two parts. Peel and chop the garlic.

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

5. Add flour in small portions, stirring with a spoon each time. Knead the dough until it becomes sticky. Roll the dough into a ball, cover with film and let rest for 10 minutes.

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

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

8. Heat water in a large saucepan, salt it and place the gnocchi in it. Stir with a slotted spoon so that they do not stick to the bottom. Once they float to the surface, cook for another three minutes.

9. When serving, drizzle the gnocchi with oil, sprinkle with garlic and remaining 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

Preparation:

1. Grind sesame seeds into flour in a coffee grinder, 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 a store, but it is sold extremely rarely here.

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

4. Then fill it with water again and bring to a boil. Add the whole garlic clove 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 puree, adding sesame paste and a little pea broth.

6. Add the two remaining and chopped garlic cloves, squeeze out the lemon juice and pour in the remaining oil. Beat the mixture until it becomes a light puree.

7. Place the hummus on a plate, sprinkle with fresh herbs, pour over the 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.

Lenten buckwheat cutlets

It happens that sometimes boiled buckwheat remains. You cook porridge, don’t eat it right away, and it sits in the refrigerator. It’s a shame to throw it away, but I don’t want to eat it anymore. And then I started cooking with it. And if it’s not during Lent, then with the addition of a small amount of minced meat.

The cutlets taste as if they were entirely meat.

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

But since my son does not eat meat, I prepared 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 started preparing today’s article, I started watching the video and saw a familiar recipe. And I decided not to describe it, but to include this video in the article.

And for Lent, this is just the right recipe. So take it to your piggy bank and cook with pleasure!

Lenten apple muffins

We will need:

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

Preparation:

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

2. Let cool slightly, then use a spoon to scoop out all the pulp. Slice the banana and mash everything with a fork until smooth.

3. Add vegetable oil and mix.

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

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

6. Grease the prepared muffin tins with vegetable oil and fill them 2/3 full. Bake for 30 minutes at 180 degrees.

7. Remove from the molds and serve.

Vitamin smoothie

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

We will need:

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

Preparation:

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

2. Place the pulp in a blender bowl, add 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. You can also make smoothies with the addition of vegetables.

This is the menu we have for today.

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

I hope that you liked today’s recipes, and that by cooking them you won’t go hungry. All the recipes turned out just right - satisfying, nutritious and very tasty.

Bon appetit! And fast for HEALTH!

Many Orthodox Christians pay special attention to nutritional issues, however, limiting animal products during Lent is not really the key point; what happens in the human soul is much more important. However, not thinking or talking about the Lenten menu at all is fundamentally wrong, because through restrictions comes purification - the main task of Great Lent.

So, let's talk about what to cook during Lent and what a Lenten menu might look like?

Let's start from afar. How often do you cook strictly following a recipe? Experienced chefs and those who simply cook often, as a rule, add their own “zest” to any dish, or even do without a recipe, taking the main idea as a basis and developing it into their own masterpiece. Products that are on hand are used, some ingredients are replaced by others, cooking in a frying pan gives way to food in the oven, and so on. The recipe as such in this case is required solely in the form of a push and an idea.

The second reason I wrote this article is the constant search for inspiration. Working housewives are familiar with the annoying thought drilling into their heads: what to cook for dinner today? So that thoughts don’t drill into your head, but soar, waving culinary passion like a flag, we offer an approximate Lenten menu for the week - only ideas, no exact proportions or recipes, just pure inspiration that you can use at your own discretion.

As for detailed culinary instructions, they are there too.- in the form of links to pages with recipes that Magic Food has collected for you.

Monday

- Maslenitsa is not all for the cat - Lent has also arrived.

BREAKFAST

Lenten coffee pancakes
Pancakes during Lent are a very real story with the aroma of home comfort, grandmother’s hands and memories of sweet childhood. All that is needed for this delicacy to appear on the table during Lent is to replace the milk with any other drink (mineral water, fruit juice or even regular strong tea), and instead of eggs, add a little more flour or starch. Let the dough sit, then bake the most ordinary thin pancakes. Delicious, tender and lean.

This time, try using strong, freshly brewed coffee as a base - the pancakes with it will have a very unusual taste, the color will be caramel-cream. The drink should be warm - it will brew the flour, making the dough elastic and strong. Fragrant Lenten pleasure!

The vinaigrette
This undeservedly forgotten dish will come in handy during Lent. To make your vinaigrette as tasty as possible, do not forget to buy unrefined sunflower oil, which smells like seeds and contains much more useful substances than its refined “relative”.

Alternative: “white” vinaigrette without beets(potatoes, beans, sauerkraut, onions, sunflower oil).

AFTERNOON SNACK

Lean Banana Smoothie
Peeled banana, some berries (raspberries, strawberries, blueberries or cherries from the freezer), half a glass of any fruit juice or compote, a pinch of cinnamon, a minute in a blender - and you have an amazingly delicious lean smoothie in a glass! Thick smoothies without cream, milk or yogurt are just what you need to make Lent enjoyable.

Alternative: mango or pineapple smoothie (bananas, carrots, apple, orange, ginger, mint.

DINNER

Pilaf with seafood
Lightly fry the carrots and onions in vegetable oil, add mussels and squid rings, then add rice, add water and simmer until the cereal is ready - this is a great Lenten dinner.

Stuffed tomatoes
Not the most budget-friendly dish, however, if you don’t give yourself regular little joys, Lent will be a very difficult test. So, take a couple of tomatoes, cut off the “cap” and remove the core, put inside the filling of half-cooked rice, finely chopped and fried mushrooms, onions, carrots, herbs, spinach, celery and bake until done. Very juicy, tasty and aromatic!

DINNER

Spaghetti with champignons
Place some onions, cut into half rings, in a frying pan and fry until golden. Champignons in stripes - there too. A couple of spoons of soy sauce - for mushrooms and onions. Salt, pepper, parsley, add spaghetti boiled al dente... magical! Allow yourself half a glass of wine with today's dinner, and then the feeling of a fairy tale will be complete and all-encompassing.

Wednesday

- In the middle of Lent, Mother is simple.

BREAKFAST

Lavash with vegetables
Unroll a sheet of thin lavash bought in the evening on a board, grease with any lean mayonnaise (for example, apple or nut). Place vegetables on one edge - tomatoes, Korean carrots, fried or pickled champignons, lettuce, greens. Roll it up and have a tasty and healthy breakfast.

Alternative: Instead of pita bread, you can use tortillas.

DINNER

Cream of mushroom soup
Mushrooms are what give any dish a special touch of satiety and solidity, so soup prepared with the addition of butter or champignons will be especially appropriate during Lent, when the calorie intake to which you are accustomed is reduced. Do not spare the vegetables - thanks to them the first dish will be even more flavorful.

AFTERNOON SNACK

Sesame milk
Pour a couple of handfuls of sesame seeds with hot water and leave to brew for 3-5 hours, then finely chop the mass with a blender and pass through a piece of linen cloth. Add honey, cinnamon or vanilla - a delicious drink is ready!

DINNER

Stuffed bell peppers
You definitely have a supply of frozen bell peppers, right? Boil some rice, mix with sautéed onions, carrots, parsley and celery root, add salt, stuff peppers and lightly simmer in the oven or steamer. No more boredom, dinner is ready!

Thursday

“They don’t die from fasting, but from gluttony.”

BREAKFAST

Toast with fruit Nutella
Place lightly dried nuts and pitted dates in equal proportions into a blender bowl, add a little citrus zest for flavor, and, if desired, a couple of tablespoons of cocoa powder and sugar. Grind everything into a homogeneous, rather thick, lumpy mass, then, without turning off the blender, add a little vegetable milk (sesame, pumpkin, poppy seed, almond or any other), achieving a smooth structure and the desired consistency. This paste is an excellent spread on dried pieces of toast bread. Accompanied by a cup of coffee, this is the most elegant lean breakfast that will energize you for the whole day.

DINNER

Assorted vegetable soup
Take a large, capacious saucepan, heat a small amount of vegetable oil in it (olive oil would be great!), sauté onions, carrots, parsley root, add diced bell peppers, cauliflower and broccoli divided into florets, don’t forget about peeled tomatoes , add a handful of green peas, don’t be greedy and add a little corn. We sauté, sauté... and then - oops, a little bit of white wine and regular boiling water, spices and herbs, salt and pepper. When serving, be sure to sprinkle with herbs. Consolidation!

AFTERNOON SNACK

Cranberry jelly
Good old jelly that smells of childhood and naivety... Why not? All you need is sugar, starch and some cranberries.

DINNER

Potato dumplings
Unleavened dough, mashed potatoes with fried carrots, pot-bellied dumplings, golden onion gravy... Be careful: it’s so tasty that you might burst!

Friday

“Bread and cabbage won’t let you get mad.”

DINNER

Lenten pickle
A simple science - take pearl barley, boil pearl barley in it, add diced potatoes, striped carrots and finely grated pickles. Nourishing, rich, tasty.

Chinese vegetables in sweet and sour sauce
In a wok frying pan, fry coarsely chopped carrots, onions, bell peppers, pumpkin, celery root, add a little soy sauce, garlic, salt, pepper, and then pour in half a glass of a weak starch solution mixed with sugar and lemon juice. A couple more movements and the magnificent vegetables in sweet and sour sauce are ready.

DINNER

Vegetable cutlets
Grind boiled broccoli, cauliflower, sauteed carrots, fried onions in any way convenient for you, add herbs, spices, sun-dried tomatoes, add a couple of tablespoons of starch, form cutlets and fry them until golden brown. Delicious!

Saturday

— During fasting, food is simple.

BREAKFAST

Lenten potato pancakes
A couple of potato tubers grated, a little dill, a spoonful of flour, salt, pepper and a frying pan with vegetable oil - that’s probably all you need to get a wonderful and tasty Saturday breakfast. Of course, fasting.

Rice with vegetables
Fry onions, carrots, bell peppers, green beans, celery and everything else you have in the refrigerator and freezer in a deep saucepan, then add a glass of rice and simmer until tender. A colorful lunch lifts your spirits!

DINNER

Country-style potatoes in the oven
Well, who can come up with something more appetizing than oven-baked potato slices, sprinkled with aromatic herbs and seasoned with garlic? Don't forget to take a jar of pickles out of the pantry - you're in for a great dinner.

Sunday

- Fasting is not in the belly, but in the spirit.

BREAKFAST

Homemade Lenten buns
Take as a basis any recipe for yeast dough, which you always succeed in, set the dough, wait for it to rise. Knead lean dough, add dried fruits and herbs, poppy seeds and nuts, berries and candied fruits, form balls - and delight your family with hot homemade breakfast buns.

Eggplant caviar
Peel the baked eggplants, add some nuts and garlic, herbs and bell peppers, grind with a blender into a paste - you have an excellent vegetable snack on your table.

AFTERNOON SNACK

Rice ice cream
You'll be surprised what regular rice porridge can do. If you mix it with sugar and apple marshmallow, add a little lemon zest and vanilla, and then grind everything in a blender, freeze, stirring occasionally, you will get amazing ice cream that melts on the tongue, leaving a delicate aftertaste. And yes, it’s absolutely lean!

DINNER

Lenten vegetable pizza
Classic pizza dough is prepared lean, that is, without the addition of milk and eggs. Great, that suits us! Everything else is the same as always, except for one thing: we remove the cheese, but add a lot of different vegetables, mushrooms, herbs, and onions. Bake and enjoy with a glass of dry wine.

We are all people, weak and mostly greedy for goodies, and therefore it is worth making sure that during Lent you always have small amenities for snacking on hand.

The simplest option is a secret jar with your favorite dried fruits: fill a beautiful container with nuts, dried apricots, raisins, prunes, dried cherries and open it when you have a very strong desire to “break away” from your chosen diet and eat a cake with butter cream or buy three kilograms “ Doctor’s” and make yourself such a sandwich.

Lenten cookies help: a little sweet - and everything seems simple and real again. Study carefully the composition of the chocolate offered in stores - among the “black joy” bars there are often those made without milk and dairy products. Many caramel candies are also suitable for the Lenten menu, and therefore can cheer you up and help you not succumb to quick temptation.

Have a light and delicious Lent!

Lent (in 2018 begins on February 19 and ends with Easter on April 8) is the longest, central and multi-day fast established by the Christian Church back in apostolic times in memory of the 40-day fast of the Savior in the desert. The purpose of Great Lent is to prepare a person for a worthy entry into Easter joy. This is a time of rethinking your life, a time of blessed rigor, concentration and integrity, a time that is perceived as an opportunity to outgrow yourself. “Spiritual spring” is how this time is inspiredly called, “spiritual tithe of the year” - that’s what Saint Gregory the Great called it. The Easter fast lasts 48 days (7 full weeks after Maslenitsa), and is considered the strictest of the year. Meals during Lent are as follows: - on Mondays, Wednesdays and Fridays - cold food without oil; - on Tuesdays and Thursdays - hot food without oil; - on Saturdays and Sundays it is allowed to consume vegetable oil and grape wine (except for Saturday of Holy Week). It is forbidden to eat not only all products of animal origin (meat, dairy, eggs, butter and animal fats), but also fish; fish is blessed to be eaten in Lent only twice - on Palm Sunday (the last Sunday before Easter - the Entry of the Lord into Jerusalem) and on the Annunciation, if it does not fall on Holy Week (the last week before Easter), and on Lazarus Saturday (the Saturday before Palm Sunday), eating fish caviar is allowed - as a symbol of the coming Resurrection of the Dead. Meals during Lent are always very simple and unpretentious - “cabbage soup and porridge are our food,” however, even with a limited set of products, Lent can be made very varied. Ivan Shmelev in “The Summer of the Lord” describes the Lenten meal as a joyful and pickled meal: “From “Maslenitsa” “Not a crumb anywhere, not even a breath. Even the jellied sturgeon was given to the kitchen yesterday. The most common plates remained in the buffet, with brown spots and chips - Lenten ones. In the hallway there are bowls with yellow pickled cucumbers, with dill umbrellas stuck into them, and with chopped sour cabbage, thickly sprinkled with anise - such a delight. I grab it in pinches and it crunches! And I promise myself not to fast throughout Lent. Why eat something that destroys the soul, if everything is already delicious? They will cook compote, make potato cutlets with prunes and sear, peas, poppy seed bread with beautiful curls of sugar poppy seeds, pink bagels, “crosses” on Krestopoklonnaya... frozen cranberries with sugar, jellied nuts, candied almonds, soaked peas, bagels and cod cakes, jug raisins, rowan pastille, lean sugar - lemon, raspberry, with oranges inside, halva... And fried buckwheat porridge with onions, wash down with kvass! And Lenten pies with milk mushrooms, and buckwheat pancakes with onions on Saturdays... and kutia with marmalade on the first Saturday, some kind of “kolivo”! And almond milk with white jelly, and cranberry jelly with vanilla, and... the great kulebyaka for the Annunciation, with elm, with sturgeon! And kalya, extraordinary kalya, with pieces of blue caviar, with pickled cucumbers... and pickled apples on Sundays, and melted, sweet, sweet “Ryazan”... and “sinners”, with hemp oil, with a crispy crust, with a warm emptiness inside!. Is it really possible that the place where everyone leaves this life will be so lean! And why is everyone so boring? After all, everything is different, and there is much, so much joy.”
In this section you will find recipes for winter Lenten dishes, both simple and festive: bean pastes, dumplings with Lenten fillings, first and second Lenten courses. We hope the detailed step-by-step descriptions of the recipe with photographs will help you. Bon appetit and happy fasting!

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

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

Lenten recipes

Lenten salads

Salad of cabbage, carrots, apples and sweet peppers

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

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

Beet caviar

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

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

Radish salad with butter

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

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

Vitamin salad

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

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

Tomatoes stuffed with vegetable mixture

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

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

Rice salad

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

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

Lenten first courses

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.

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

Lenten pea soup

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

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

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

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

Russian Lenten soup

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

When serving, sprinkle with parsley or dill.

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

Borscht with mushrooms

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

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

Peppers, eggplants, stuffed zucchini

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

Tikhvin porridge

Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onion, fried in oil, and salt.

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

Simple stew

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

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

Braised cabbage

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

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

Potatoes in garlic sauce

Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons of sunflower oil and stir. Pour garlic sauce over fried potatoes.

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

Friable rice-oat porridge

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

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

Potato cutlets with prunes

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

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

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

Potato fritters

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

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

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green peas, parsley and dill.

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

Lenten mushrooms

Mushroom vinaigrette

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

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

Mushroom caviar

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

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

Stewed mushrooms

Heat the oil, add thinly sliced ​​mushrooms and chopped onions. Broth is added to the boiled mushrooms; fresh mushrooms are stewed in their own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Boiled potatoes and raw vegetable salad are served as a side dish.

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

Lenten pies

Lenten pie dough

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

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

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

After this, the dough is ready for further work.

Pea pancakes

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

Pies with pea filling

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

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

Using materials from “Orthodox Cuisine Recipes.” – St. Petersburg: “Svetoslov” – 1997

Lent is a great event for the Christian world. After all, religious people believe that these days the physical body comes into harmony with the spiritual world, is cleansed of sinful deeds and thoughts and draws closer to God.

From the article you will learn about four main things about what food you should eat at this time, and which it is better to abstain from. We will tell you what lean food is and give recipes for its preparation.

Four major Christian fasts

Begins on November 28 and lasts forty days, including January 6. On all days, except odd-numbered weekdays and Saturdays, you are allowed to eat everything except certain foods, and vegetable oil and fish are allowed on weekends and even-numbered days.

Lenten food during Lent, which begins 49 days before Easter Sunday, consists mainly of vegetables and fish, except in the 7th, 4th and 1st weeks.

The 58th day after Easter begins and ends on the Day of Peter and Paul. Vegetable oil and fish dishes are prohibited only on odd days of the week, except weekends.

The Assumption Fast lasts 14 days from August 14 to August 27. Vegetable oil is consumed on weekends, and fish can only be eaten on Apple Day, August 19.

What you can and cannot eat during Lent

During fasting, as a rule, it is prohibited to eat:

• on strict days - dairy products, eggs and fish;
• poultry and animal meat.

Allowed to eat:

• not rich;
• soy and bean products with a high content of vegetable protein;
• porridge with water;
• nuts, fruits, dried fruits;
• mushrooms;
• boiled, stewed, salted vegetables;
• vegetable oil and fish on permitted days.

On these days, significant attention is given to cooking, because lean food, the recipes for which we will give in the article, must contain not only permitted products, but also be healthy, tasty and nutritious.

First Lenten dishes

A Lenten menu must necessarily contain first courses, because eating dry food harms the digestive tract and causes heartburn and other gastrointestinal disorders. Not everyone knows, but the favorite first courses of many, solyanka and cabbage soup, can be prepared without meat and butter, and lean food will not lose its taste and aroma.

Solyanka

A day before cooking, soak 0.5 cups of red beans; cook them for one and a half to two hours in salted water. When the beans are ready, leave the broth for the hodgepodge, and place the beans separately in a deep plate. Cut 1 medium sized onion into cubes. Peel 2 pickled cucumbers and cut into cubes. Fry the onion a little, add cucumbers and continue frying along with the onion. Throw the vegetables into boiling bean broth and add 1 tablespoon of tomato paste. Remove the olives from the jar, cut into slices and, when the potatoes are half ready, add to the pan along with a bay leaf and two allspice peas.

Add 6-7 pcs. to 3 liters of boiling water. diced potatoes, add salt to taste. After 5-7 minutes, add shredded cabbage (a small head of cabbage), 1 piece of sweet pepper, diced. While the vegetables are cooking, fry a small carrot, onion and grated tomato in a frying pan. When the potatoes and cabbage are cooked, add the dressing, bay leaf and 3 black peppercorns to the pan. Serve with finely chopped parsley and grated garlic.

Second courses

Rice porridge with vegetables and mashed potatoes - delicious lean food - these dishes are very simple.

Rice porridge with vegetables

Rinse a glass of rice several times until the water becomes clear. Cut bell pepper (1 pc.), cut half a head of cauliflower into pieces and inflorescences, cut 1 small carrot into strips or thin slices. Pour 2 tablespoons of vegetable oil into a heated frying pan and add spices (cumin/cumin and cloves, after 10 seconds - turmeric). Add vegetables: cabbage, carrots, peppers and fry a little. Then add rice and fry for about 3 minutes. and pour in 2 glasses of water.

Wait until it boils, cut the tomato into cubes, throw it into a frying pan with rice and vegetables, pour in a can of green peas and put 1 bay leaf on top. Add pepper and salt to taste and simmer covered over low heat for 20 minutes. If the water has not evaporated during this time, cover again and cook until tender. Sprinkle chopped herbs on top.

Mashed potatoes

Peel and boil one and a half kg of potatoes. Pour the potato broth into a jar. Finely chop a medium-sized onion and fry in sunflower oil until golden brown. Mash the potatoes; if the mashed potatoes are very thick, add potato broth. Season with onions and serve.

Lenten salads

Lenten food during Lent presupposes a predominance of vegetables in the diet, so vegetable salads will be very relevant during this period.

The vinaigrette

Wash and boil 2 pcs. carrots, 4 pcs. potatoes, 1 pc. beets. Cool, clean. Peel the onion and cut all the vegetables into cubes. Cut three pickled cucumbers and two fresh ones into cubes. Add a can of peas, after draining the water. Greens, salt, pepper - to taste. Season the salad with 2 tablespoons of vegetable oil.

Beet salad with nuts and dried fruits

Boil 1 beet. Pour boiling water over 100 g of raisins and/or prunes and set aside for 15-30 minutes, drain, rinse and dry. Peel the beets and grate them on a coarse grater. Cut the prunes into slices. Chop 3-4 walnuts and chop. Add 1-2 grated cloves of garlic, raisins, prunes, nuts, pour in 1-2 tablespoons of vegetable oil, sprinkle chopped dill on top.

Snacks

Bulgarian pepper

Wash a kilogram of bell pepper, remove the seeds, cut out the stalks and bake in the oven until golden brown. Remove the skin and cut into slices. In a separate bowl, mix 5 cloves of grated garlic, ½ teaspoon of salt, and a teaspoon of vinegar. Pour garlic sauce over the peppers, place in a jar with a tight-fitting lid and refrigerate for 24 hours.

Herring cocktail

Grate 2 tsp horseradish, crush 2 tbsp. l cranberries or lingonberries and mix with low-fat mayonnaise. Cut 1 red apple and 3 pickled cucumbers into strips or thin slices. Clean 2 pcs. lightly salted herring, remove the bones, cut into neat thin slices. Mix all ingredients. Cover the bottom of the dish with lettuce leaves, place the prepared herring mixture on top, and garnish with herbs.

Dessert

Desserts are the most delicious lean food, the recipes of which are so simple that cooking will not take much effort and time, and the result will delight both adults and children.

Fruit ice

Clear 3 pcs. kiwi, wash. Sort out a glass of strawberries, wash them, and get rid of the stems. Add 2 tbsp to a partial glass of water. l sugar and 2 tsp lemon juice. Mix. Grind the strawberries. Grind the kiwi in a blender.

Divide the sugar syrup into 2 parts: pour one half into the kiwi puree, the other half into the strawberries. Fill small molds or disposable cups halfway with fruit puree, insert an ice cream stick into each mold, and place in the freezer for an hour. Remove the molds and add the remaining puree. You can combine kiwi and strawberries to make a striped recipe. And leave to cool until completely frozen.

Baked apples

Cut medium-sized apples (5-6 pcs.) into 2 parts, discard the core. Place in a baking dish in one layer, sprinkle with sugar on top (sprinkle 1 teaspoon in the middle, if the apples are sour, sprinkle more). If you have almond or coconut flakes, use them by dividing 2 tbsp. l for all halves of apples. Place in a preheated oven for half an hour. Baked apples are a lean food that can be eaten hot or cold.

Fruit salad with honey

If necessary, melt half a glass of honey by placing a jar of honey in hot water.

Wash and peel the fruit. Cut out the center of 1 large apple; 2 bananas, 4 tangerines, 1-2 kiwis and 1 pc. Peel the persimmons. Separate the grapes from the bunch, cut into two halves along with the plums, remove the seeds, peel 1 pomegranate, selecting the seeds. Cut apples and bananas into small slices, sprinkling with lemon juice to prevent the fruit from darkening. Cut the tangerine slices into pieces, and also cut the kiwi into small pieces. Mix the ingredients together, pour over the honey, stir again and sprinkle with pomegranate seeds.

Bakery

Many people mistakenly believe that baking is harmful to health, and it is not recommended to eat it during Lent, since it contains eggs and milk. However, cooking lean food in the oven without eggs and milk is quite possible.

Crazy Pie

Mix half a glass of flour with a glass of sugar, 0.5 tbsp cocoa, a pack of vanilla sugar, a pinch of salt and nuts (to taste), quench the soda with vinegar and add to the dry ingredients, mix. Pour 150 g of vegetable oil into the mixture, mix thoroughly, pour a glass of water and knead until smooth.

Pour the dough into a greased pan and spread evenly. Place in the oven for half an hour. While the cake is cooking, mix 3 tbsp cocoa, 3 tbsp sugar, ½ tbsp water, ½ tbsp. butter (since lean food is prepared without butter, you need to add vegetable oil to the glaze), and place in a water bath. Cook until the glaze thickens. Once the cake has cooled, pour the glaze over it, cover and set aside for a few hours.

Charlotte

Peel and finely chop six apples, sprinkle with lemon juice to prevent the apples from darkening, and sprinkle with sugar.

Mix a tablespoon of honey with ½ tbsp. sugar, ¼ tsp cinnamon, a pack of vanilla sugar and pour ½ tbsp boiling water. Stir until the sugar crystals dissolve. Pour in ½ tbsp. vegetable oil, continuing to stir. After mixing 300 g of flour with 2 tsp of baking powder and the liquid mixture, stir out the dough and pour onto a baking sheet. Place the apples in an even layer. Place the oven for 30-35 minutes.

Preparing Lenten food does not take too much time and requires minimal material costs, and this is another advantage of observing Christian traditions.