Lenten dishes are easy to prepare. Second courses
Eating lean products, a person will not feel weakened, since such food fully satisfies the needs of the body. A person adhering to restrictions during fasting feels cheerful and light. A person adhering to restrictions during fasting feels cheerful and light, and not weakened and exhausted, as some believe. Many people follow this diet throughout their lives and still feel very good. In order to Lenten food was tasty and looked beautiful on the table, that’s why we created this section on the website. It is important to know the history of fasting and the significance of Lenten cuisine in Russia.
- Lent begins 49 days before Easter.
- His goal is to prepare for Easter within 7 weeks.
- The first 40 days are considered a prototype of the fact that Jesus fasted in the desert for 40 days after baptism.
- Subsequent: 1st day is Lazarus Saturday, second day is Palm Sunday And Holy Week– final 6 days.
- The last week is the most important as it helps to refresh your memory the last week the life of our Lord. This is the resurrection of Lazarus, the entry of Jesus into Jerusalem on a donkey and the Last Supper and sermons of Jesus.
Fasting is a big event for Christendom. 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:
- V 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
The Lenten menu should mandatory contain first courses, because eating dry food harms the digestive tract and causes heartburn and other gastrointestinal disorders. Not everyone knows, but many favorite first courses, 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 to the pan, Bay leaf and 3 black peppercorns. 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, fry on 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, therefore vegetable salads will be very relevant at this time.
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
Kilogram bell pepper wash, get rid of 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 in hot water jar of honey.
Wash and peel the fruit. Cut out center 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.
Lent is very important time For Orthodox people. It's not just time spiritual cleansing and prayers, but this period also involves serious restrictions on food.
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 can do it 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 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 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
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 food in your freezer Forest mushrooms, 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. And on taste qualities 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
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 a store tomato paste, then 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 give up their juice and become ugly, so they will spoil 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 one is delicious and healthy breakfast often prepared in America, and in Lately it has become very popular here too. 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 flax-seed. 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 the pan 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 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 cleared of seeds 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 besides rice and millet delicious porridge can be made 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 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. Ready-made form take out and let 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 they must first be cut into pieces and fried 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 as ingredients. semolina, potato. 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- 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. Very delicious cupcakes It will work out 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!
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The section contains interesting and simple Lenten dishes, recipes for every day, for weekdays and weekends, salads, soups, desserts, main courses and, of course, baked goods. A Lenten menu is not at all synonymous with boring. It's time to learn how to bake delicious food homebaked bread(made with flour and water), custard potato cakes and sweet Lenten muffins. Try unusual tasting creamy soups, cook mushroom noodles and deliciously delicious lean borscht. And, of course, make instant marinades. I would advise you to try all the recipes presented in our collection of Lenten recipes every day, expanding your culinary collection and enriching your culinary experience.
Lenten potato cutlets
Is it possible to cook potato cutlets without eggs so that they do not fall apart, have a neat shape, excellent taste and an appetizing crust? Try it, you will appreciate this Lenten recipe.
Lenten gingerbread with jam
One of the simplest and most accessible recipes for Lenten baking is gingerbread, for which you do not need either honey or molasses. The dough is kneaded with regular jam and strong tea.
Flatbreads made with water and flour
Great replacement option white bread during Lent – flatbreads made with water and flour. They are prepared simply. And thanks to a simple secret, they remain soft and fluffy for a long time. The flatbreads taste so good that many people get hooked on them and include this Lenten recipe in their daily menu.
Simple soup with "Mexican" vegetable mixture
The simplest Lenten soup. It contains a ready-made frozen mixture of vegetables and legumes, fried onions and carrots and cereals. Any one to suit your taste will do. The soup with bulgur is especially good.
Salad with beans, fried mushrooms and cucumbers
Hearty lean salad with original taste. It contains canned beans, fried mushrooms and onions, pickled or pickled cucumbers and a lot of fresh herbs.
Candied orange peels
A leisurely method for preparing candied fruits from a waste product - orange peels. Several days of soaking and cooking give excellent flavor results. Candied fruits turn out so bright and fragrant that they can be presented as sweet gifts during Lent.
Lenten recipe from ancient Russian cuisine - juicy, fragrant dough envelopes with mushrooms and buckwheat. They prepare slowly, with feeling, sensibly, with arrangement.
Barley cutlets
The trick recipe is how to make cutlets from ordinary pearl barley that look more appetizing than meat cutlets. Very tender, light, with fried onions, carrots and garlic. The recipe is a find for those who are looking for interesting and unusual Lenten dishes.
Lenten oatmeal cookies with honey
To make your fast tasty and varied, try these wonderful Lenten cookies with honey, cinnamon and other spices. Amazing aroma, crispy, crumbly texture. The recipe is very simple and suitable for beginner cooks.
Country-style potatoes in the oven
A very simple and very tasty dish that is ideal for Lent. The potatoes are poured with vegetable oil, sprinkled with spices and sent to the oven to bake until full readiness.
Simple brine cookies
The recipe is hello from the half-starved 90s. Vegetable oil, flour, baking powder and cucumber brine, a little raisins, nuts or candied fruits - and now the dough is ready for wonderful crumbly cookies, which are called “from nothing”.
Lenten pie with apples
You've probably already been surprised at how tasty, varied and rich a Lenten menu can be. Among Lenten dishes for every day, occupies a place of honor. Apple pie. And not some dubious, but supposedly useful pancake. And a lush, shiny yeast cake-braid.
Lenten honey gingerbread
One of the most popular budget recipes for Lenten baking, which is suitable for beginners because it is simple, understandable and has a successful composition of ingredients. You can bake the gingerbread in water, or in tea, or in apple juice.
Lenten borscht with beans
A bright accent in the Lenten menu is rich borscht with beans. The recipe gives detailed instructions How to achieve exactly the same color as in the photo. I hope you enjoy both the cooking process and the resulting result.
Cabbage stewed with mushrooms
A very tasty and simple Lenten dish for every day. Mushrooms, onions, cabbage and tomatoes – that’s all you need to prepare a hearty lean lunch.
Armenian bean paste
During the fasting period, it is extremely important to support the body with food containing protein of plant origin. Legumes and nuts are considered an ideal alternative to dairy and meat foods. Armenian-style Lenten bean pate will definitely add variety to your diet fast days, and will also delight you with its availability and nutritional value.
Lenten cabbage rolls with rice and mushrooms
Lenten cabbage rolls can fit perfectly into a Lenten menu for every day, if you use one trick - make a lot of them and freeze some of them - this will not affect the taste of the cabbage rolls in any way.
Classic red bean lobio
A hearty, lean dish of beans, nuts and vegetables.
Lenten mayonnaise
A recipe from the category of culinary miracles. Looking at the list of ingredients, you can’t believe that they will turn out what you see in the picture - a delicate, thick lean mayonnaise that can be used, for example, to dress salads or serve as a sauce for lentil cutlets.
Lenten manti with vegetable filling
You probably already realized how extensive the menu of Lenten recipes for every day can be. We expand the variety with a recipe for manti with vegetable filling. Try it, you might like this option more than usual.
Lentil and rice meatballs tomato sauce
A decoy dish - minced lentils with rice are really difficult to distinguish from ordinary meatballs. The shape holds perfectly without adding eggs or flour. If you steam them, you can even do without vegetable oil, which is extremely important during Lent.
Canned Bean Soup
Hearty, bright, cheerful bean soup a quick fix– to your collection of Lenten recipes.
Lenten pancakes with mineral water
A popular Lenten pancake recipe. Try them - they really turn out tastier than the fast ones. And baking them is much easier.
Lean pea soup
Peas are an excellent product for a Lenten menu. It is filling and gives a lot of thickness. Try a simple and delicious pea soup with potatoes, carrots and onions.
Indian samosas with vegetables
Samosas - dish Indian cuisine – fried pies made from simple lean dough with vegetable filling, the composition of which can be composed at your discretion. Ideal for a Lenten table.
Fresh cabbage soup
A recipe relevant for Lent for delicious cabbage soup in water, with fried vegetables, herbs and aromatic freshly ground pepper. The recipe is filmed in detail, step by step and is suitable for beginner cooks.
Lenten lasagna
During Lent, it becomes possible to see that classic dishes can be just as tasty without the use of seemingly obligatory ingredients. Try making juicy vegetable lasagna without cheese and using lean dough.
Green pea soup
The king of the Lenten menu is green, like March grass emerging from under the melting snowdrifts, and just as tender, brewed from four ingredients, including water.
Buckwheat noodles with vegetables
If you have never tried buckwheat noodles, then fasting is a very good time for this. The noodles turn out exceptionally tasty with a spicy vegetable sauce, which is made from the most common ingredients - onions, carrots, sweet peppers and green beans.
Potato cutlets with peas
A very funny Lenten recipe - at first glance, the most ordinary cutlets, but when you bite into them, inside there is tender mashed potatoes and funny peas. Be sure to try it!
Potatoes in a pot
A simple Lenten dish for every day, which can be found in cookbooks called “church-style potatoes.” Unremarkable in appearance, these potatoes taste delicious.
Classic recipe vinaigrette
A traditional dish Russian cuisine with a French name. Ingredients: boiled beets, carrots, potatoes, onion, pickles and green peas. The ideal solution for a Lenten table.
Mushroom noodles
Very satisfying, rich, wonderful tasty soup, preparation is elementary! You can cook it every day.
Homemade Peanut Butter
Psychologists have proven that any restrictions activate Creative skills person. Lent is the time to learn how to cook something unusual that you wouldn’t even think of making at home. For example, hearty and delicious honey peanut butter. I made a jar, put it in the refrigerator and eat it every day.
Korean beets
Learning to prepare homemade salads in Korean is a great way to diversify your Lenten menu, make it rich and interesting. Making this salad is not difficult at all. You can immediately make large volumes, because it stays well in the refrigerator for two to three weeks.
Korean cabbage
During Lent, please your household with delicious instant pickled cabbage. It gets its bright golden color thanks to the addition of turmeric.