Lenten dishes recipes for today. Lenten menu

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

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

Basic principles of nutrition during Lent

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

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

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

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

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

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

With our recipes, the post will be satisfying

Great Lent Cuisine - 5+ First Courses

Lentil Chowder

You will need:

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

Lentil Chowder

Step by step preparation:

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

Chowder

You will need:

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

repeka

Step by step preparation:

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

Lenten cabbage soup with mushrooms

You will need:

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

Lenten cabbage soup with mushrooms

Step by step preparation:

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

Oatmeal soup without oil

You will need:

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

oatmeal soup

Step by step preparation:

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

Millet kulesh

You will need:

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

Millet kulesh

Step by step preparation:

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

Main dishes for the lenten menu

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

Potatoes with zucchini in a slow cooker

You will need:

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

Potatoes with zucchini in a slow cooker

Step by step preparation:

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

You will need:

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

Step by step preparation:

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

Oatmeal cutlets

You will need:

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

Oatmeal cutlets

Step by step preparation:

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

Dishes in fasting for every day - salads and sauces

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

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

You will need:

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

Step by step preparation:

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

Tomato sauce

You will need:

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

Tomato sauce

Step by step cooking

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

spicy ginger sauce

You will need:

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

ginger sauce

Step by step preparation:

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

mustard sauce

You will need:

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

Step by step preparation:

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

You will need:

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

Step by step preparation:

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

Raw Beetroot Appetizer

You will need:

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

Raw Beetroot Appetizer

Step by step preparation:

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

Delicate bean paste

You will need:

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

Step by step preparation:

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

Dishes in fasting for every day - sweet recipes

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

For example, according to one of the recipes below.

Flax seed crackers

You will need:

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

Flax seed crackers

Step by step preparation:

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

Sea buckthorn marmalade

You will need:

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

Sea buckthorn marmalade

Step by step preparation:

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

You will need:

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

diet ice cream

Step by step preparation:

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

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

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

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

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

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

From this article you will learn:

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

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

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

Accordingly, the dishes that are consumed are different.

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

All posts vary in their degree of severity.

• Strict post:

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

• Less strict post:

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

• Not a strict post:

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

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

What can be cooked in the post?

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

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

And how do you like various delicious sandwiches with hearty pates, vegetable and mushroom caviar, jelly, mushroom aspic, sweet cereals, dumplings with various fillings and “lazy” dumplings (gnocchi, dumplings, dumplings), julienne, variety of salads with such hearty composition that they should be called the main dish and dumplings?

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

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

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

Including - cakes without flour, without eggs and without sugar, this is already " aerobatics”, but it can also be learned!

And it's far from full list those dishes that are called lenten ...

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

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

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

• Cereals:

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

• We prepare from them:

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

From buckwheat, oatmeal, rice, barley, cornmeal, rye flour, spelled flour We prepare our own pastries and bread.

• Vegetables - absolutely everything

We prepare from them:

soups, vegetable stews, vegetable purees, puree soups, different fillings, vegetable sauces and cutlets.

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

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

Berries, fruits and dried fruits - absolutely everything

We prepare from them:

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

• Greens - any

From it we prepare:

"green" salads, add to smoothies, cut into salads from boiled and raw vegetables, sprinkle generously on our ready meals, we make “green” fillings for our pancakes and pies.

• Legumes:

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

• Cooking from beans:

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

• Nuts - whatever you like

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

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

• Seeds:

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

We prepare from them:

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

Cooking vegetable milk (sweet and unsweetened), urbechi from seeds, cheese from seeds, tahina (tahini, tahini) from sesame seeds and pasta-mix for sandwiches from various seeds.

• Mushrooms are everything

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

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

• Vegetable oil - any you want

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

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

And mustard oil, coconut, rice, from sunflower seeds and from pumpkin seeds.

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

Where to get protein in a lean diet?

Mushrooms are our "meat" for the period fast food. This includes legumes, nuts, herbs and seeds.

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

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

What kind of cereals are prepared for fasting?

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

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

And porridge with vegetables, mushrooms - why not beautiful and hearty meal For dinner?

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

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

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

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

You can also add mushrooms if you like.

No one will refuse such porridge!

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

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

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

Buckwheat flour is very delicious buns, pancakes and fry "greechaniki".

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

Cook from rice sweet pilaf: in boiled rice, add steamed raisins, nuts, seeds, any fresh berries or fruit, pour sweet walnut sauce or honey. This is a meal!

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

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

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

Dried fruits in post

Of course, dried fruits are eaten in fasting.

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

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

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

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

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

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

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

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

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

The use of dried fruits is not limited to this.

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

It turns out unusual, original and piquant.

How to cook mushrooms in the post?

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

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

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

IN Lately You can also find Japanese shiitake mushrooms. He is the "world champion" in the fight against cancer. In addition, they are incredibly tasty, the Japanese know a lot!

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

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

Here are some options for you:

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

How to use nuts and seeds in fasting?

nuts in our lean diet Nutrition plays an important role.

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

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

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

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

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

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

The same principle is used to make raw nut paste:

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

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

Who said tahini has to be salty?

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

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

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

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

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

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

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

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

Store nut or seed paste in the refrigerator.

Lenten first courses

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

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

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

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

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

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

See you soon, my dears!

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

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 succeed fermented milk product replacing 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)

It's hearty and healthy salad loaded 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. Arugula or leaf salad Rinse, let drain and pat dry with 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 pea— 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 wild mushrooms in your freezer, then healthy lunch You are provided. 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, it's not only delicious meals but also the most useful. 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 on palatability it won't have any effect.

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 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 delicious and healthy breakfast often cooked 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 flax-seed. 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 in large numbers cold water. Then pour it into the pot and pour 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 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 water to steam them out.

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. On 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 options. But they were all prepared minced meat. And today we have a Lenten menu, so I have for you great recipe, 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 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 potato broth in a separate saucepan and season with salt 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 are using 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 clingfilm or a bowl and let stand for room temperature 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

The gnocchi are italian dumplings where flour is used as ingredients, semolina, potato. 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 decoction of 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

Sometimes it remains boiled buckwheat. 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 that is desired 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 delicious cupcakes it 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 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 meals like dumplings and pancakes I tried to give less famous recipes It's 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!

Fasting for a believer is a special time, a time of prayers and deep thoughts.

During this period, human nutrition also changes greatly, serious restrictions are imposed on it. With improperly organized nutrition in fasting, a deterioration in the general condition and even exacerbation of certain diseases is possible. On the other hand, fasting is a time of purification, including the physical one. Therefore, from the point of view of medicine, fasting is a completely reasonable event, only with the proviso that you need to approach it thoughtfully.

I’ll make a reservation right away that you can find out about the spiritual meaning of fasting by contacting your spiritual mentor. Here I want to consider the post from the point of view of a nutritionist.

Basic principles of proper nutrition in fasting

1. The main rule is the exclusion of all animal food: meat, fish, poultry, milk and dairy products, eggs. Respectively, the basis of the diet will be plant foods- cereals, legumes, vegetables, fruits, nuts, mushrooms.
2. Try not to suffer during fasting diet. Do not skip breakfast, do not forget about snacks.
3. In the absence of animal foods, which are rich in protein and contribute to a long feeling of satiety, frequent bouts of hunger are possible. During this period, there is a great temptation to overeat pastries and sweets. However, there is no question of any purification in this case. In order not to experience hunger, eat regularly, include in your daily diet foods rich in complex carbohydrates and containing vegetable protein - whole grains and legumes.
4. Particular attention during the period of fasting should be given soy products. There are a great many of them now - soy milk, tofu cheese, all this should be included in your diet.
5. Sometimes it's not as hard to start a post right as it is to end it. It would seem that everything is over, the bans have been lifted, you can eat forbidden foods. However, I want to warn you against overeating after fasting. Start Incorporating Animal Foods into Your Diet After Fasting Gradually and be sure to combine it with plant food- Vegetables and grain products.

Lenten menu for the week

MONDAY

Nutritionist comment: I want to start the lenten menu with traditional breakfast V unusual performance. Oatmeal contains complex carbohydrates alimentary fiber, vegetable proteins vitamins of group B. To maintain health, an adult should consume at least 400 g of vegetables daily (and preferably more). Unfortunately, few people can boast of such a diet. One way to enrich your menu with vegetables is light vegetable salads. These salads are “light” both in execution and in terms of calories. In addition to vegetable protein, lentils contain folic acid and iron. Recipe for green beans butter should be replaced with olive oil.

TUESDAY

WEDNESDAY

The cuisines of the peoples of the world, and especially Russian, can boast a huge selection of meatless dishes. However, it is not difficult to cook delicious lenten dishes, because among herbal products There are excellent substitutes for meat and fish. It's about legumes and mushrooms. Mushrooms look great in soups, pickles, cabbage soup and borscht, and from various kinds legumes can be cooked not only lean meatballs, but also delicate soups, which diversify your Lenten table so much.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fragrant potato roll

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

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

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

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

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

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

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

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

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

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

See, cook delicious meatless dishes It's not hard at all and there are a lot of them.

Bon appetit!

Larisa Shuftaykina