Lenten recipes for every day. Lenten food: recipes. Lenten food for every day

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 marinades instant cooking. 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.

Bean salad fried mushrooms and cucumbers

A hearty lean salad with an 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 food can be. Lenten menu. Among Lenten dishes for every day, apple pie takes pride of place. 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 - for taste qualities This will not affect 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.” Although unremarkable in appearance, these potatoes taste delicious.

Classic recipe vinaigrette

A traditional dish of Russian cuisine with a French name. Ingredients: boiled beets, carrots, potatoes, onion, pickles and green pea. 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.

According to the rules, during fasting you must adhere to fairly strict food restrictions, and not everyone is able to withstand this, so you can start small, for example, fasting on Wednesday or Friday. It is worth remembering that on such days you should not eat any dairy products, meat or eggs; it is also advisable to avoid vegetable oil, since it is only allowed to be consumed on weekends.

But even taking into account such strict restrictions, you can eat not only healthy, but also tasty food, because today it is quite known a large number of a variety of simple Lenten dishes.

Vegetarian borscht

During Lent, it is forbidden to eat meat, but you can cook no less tasty vegetarian borscht. The recipe for such borscht is very simple, besides, it is prepared much faster, and the ingredients practically do not change. However, to prepare this borscht, vegetable oil is used, which, according to the rules of fasting, is only allowed to be eaten on weekends. But this recipe is also suitable for those who do not strictly adhere to fasting.

Ingredients:

50 g cabbage,
200 g tomato juice,
1 bunch of dill,
1 tsp. mustard (can be replaced with wasabi if desired),
1 tbsp. l. flour,
2 garlic cloves,
1 medium beet,
1 medium carrot
1 onion,
4 medium potatoes,
spices and salt - a little, to taste,
vegetable oil - a little, for frying.

Preparation:

First, take a saucepan and pour 2 liters of water into it, put it on the stove. Using this Lenten recipe, you can easily prepare delicious vegetarian borscht in a slow cooker.

While the water is boiling, let's prepare other products. Take the potatoes, peel them and cut them into relatively small cubes. After the water boils, put the chopped potatoes in a saucepan, turn the heat down to low and cook for a quarter of an hour.

Now we are preparing the frying. Peel the garlic and onion, wash them thoroughly and chop finely. Peel the carrots, wash them, and grate them on a coarse grater. Place a frying pan on the stove, pour in a little vegetable oil (about 2 tablespoons). As soon as the oil is hot, put the onion and garlic in the pan, then fry until the vegetables acquire a pleasant golden hue.

Next, add carrots to the onions and garlic, cover the pan with a lid and fry the vegetables over low heat for about 5 minutes. Now take the beets, peel them, wash them and chop them on a coarse grater. Place the prepared beets in the frying pan with the vegetables, mix everything well and simmer under closed lid another 5 minutes (it is important that the heat is at minimum).

After about 5 minutes, remove the lid and sprinkle the whole mass with a small amount of flour, and then add mustard (you can use wasabi) and mix everything again.

Now add tomato juice to the pan, season the frying with salt and a little pepper, cover the pan again with a lid and leave for 10 minutes.

By this time the potatoes should be half cooked. Now add a little water to the pan with the potatoes and put the whole roast into the broth, mix well and let it simmer for about 10 minutes.

Wash and chop fresh dill. Place shredded cabbage in a saucepan with borscht. Cook the dish for about 3 more minutes, then turn off the stove, cover the pan with a lid and leave for half an hour so that the borscht can steep thoroughly.

Vegetarian borscht is completely ready, we can pour it into portioned plates, add some fresh herbs and sour cream, and serve it to the Lenten table.

Cabbage with mushrooms

On Saturday and Sunday, when it is allowed to consume vegetable oil during Lent, you can prepare not only a tasty, but also quite filling dish, moreover, it is not only very quick and easy to prepare, but also contains a minimal amount of calories, that is, it is dietary. That is why it can be prepared not only during Lent, but also on any day if you want to lose a little weight.

Ingredients:

1 large onion,
300 g mushrooms,
500 g sauerkraut,
1 kg fresh cabbage,
pepper and salt - a little, to taste,
vegetable oil - a little, to taste.

Preparation:

Thanks to the use of fresh cabbage, the dish turns out tender and juicy, and sauerkraut adds a little spice, making the taste more interesting and piquant.

First, we prepare fresh cabbage - chop it finely. Then wash the mushrooms thoroughly with cold running water, and then cut into thin slices. If pickled champignons are used, they also need to be cut into slices.

Now take the onion, peel it and chop it finely. Place a frying pan on the stove, pour a little oil and simmer the onion over low heat until it becomes translucent and soft. Next, add the already prepared mushrooms to the onions.

Fry the mushrooms and onions until they are half-cooked, then season with a small amount of salt and pepper (if desired, you can omit the ground pepper at all, then the taste of the dish will be more delicate and mild). Transfer the mushrooms and onions to a separate plate.

Next, take a new frying pan, add literally a couple of tablespoons of vegetable oil and wait until it gets hot. Now put fresh cabbage in a frying pan and fry over medium heat, season with salt, cover with a lid (this will allow the cabbage to release its juice much faster). Periodically, to prevent the cabbage from burning, it must be stirred. Simmer the cabbage in this way for 5-7 minutes.

After the specified period of time, put all the sauerkraut into the frying pan and simmer again for 7 minutes (now there is no need to cover the frying pan with a lid). Then add the cabbage and mushrooms to the pan, mix everything well and simmer for about 5 minutes, turn off the stove.

It is very important not to overcook the cabbage on the fire, since only in this case will it be sufficiently juicy and crispy and will not disintegrate. The advantage of this recipe is not only its taste and minimal calorie content, but also the fact that, subject to moderate heat treatment, everything in the cabbage is preserved. beneficial features and vitamins.

Lenten stuffed peppers

By preparing this simple and very tasty dish, you can diversify your Lenten table and pleasantly surprise your loved ones. The advantage of this dish is that it is not necessary to use vegetable oil, so it can be prepared on any day of Lent.

Ingredients:

1/3 of a small head of cabbage,
100 g rice,
5 large champignons,
1 small carrot,
3 large bell peppers,
pepper and salt - a little, to taste.

Preparation:

Before you start preparing this dish, take the rice and soak it in advance cold water. In this way, all excess starch will be removed from the rice much faster and easier, making the rice more tasty, tender and crumbly.

Next, take the mushrooms and cut them into small pieces. It is worth remembering that during the frying process, the pieces of mushrooms will curl up, as a result of which they will become several times smaller, so they need to be cut into pieces so that they can be felt in the filling.

Now take the onion, peel it and chop it finely. In a frying pan for 20 minutes under a closed lid, simmer the onions and mushrooms (you don’t need to add vegetable oil).

Rice can be cooked in a frying pan or in a steamer. If we cook rice in a frying pan, it is important to remember that the lid cannot be lifted until all the liquid has completely evaporated (you need to pour just enough water so that it is only a finger above the level of the rice).

Shred the cabbage finely, as it should not be too long, otherwise it will be very difficult to mix with the rest of the filling ingredients. Peel the carrots, wash them and grate them on a coarse grater. In a frying pan, simmer cabbage and carrots for about 20 minutes under a closed lid.

While the cabbage is stewing, let's prepare the peppers for stuffing. First, carefully cut off the top of each pepper, after which we wash them not only from the outside, but also from the inside. We do not throw away the cut off caps, as they will still be useful. Now take a knife and carefully remove all the internal membranes, wash the remaining seeds with water.

Once all the ingredients for the filling are ready, mix them and lightly season the filling with a little pepper and salt. Take a teaspoon and stuff each pepper, then cover each pepper with a cap and cook them in water for about half an hour, until fully cooked.

Lenten stuffed peppers are ready, and this dish can be a worthy dish for any table, not only on Lent, but on any other day. If desired, stuffed peppers can be served with herbs and lean mayonnaise.

Lenten pea cutlets with rice

Fasting is simply the ideal time to cleanse your body by eliminating products of animal origin from your diet; therefore, you should give up fish, meat, eggs, milk, and also minimize the consumption of various sweets. You can try making delicious and very healthy lean pea cutlets with rice.

Ingredients:

1 piece of plain bread,
4 tbsp. l. flour,
1 tbsp. peas,
1 tbsp. rice,
breadcrumbs or semolina- A little,
spices - a little, to taste,

Preparation:

First, we take two saucepans, since we will cook peas in one, and rice in the second. So, take the peas, pour them into a saucepan, fill them with water (cold!) and move them to the stove. At the same time, let the rice cook. As soon as the rice and peas are completely cooked, pour them into one container and make a puree. Now add a small amount of pre-chopped greens to the rice and pea puree and mix everything well.

Spices play one of the main roles in preparing delicious Lenten dishes, since their addition gives the dish a brighter taste and richer aroma. Add a small amount of your favorite spices to the rice and pea puree, as well as flour, as it gives the mass additional stickiness. Next, add a piece of plain bread.

Stir the mixture until it reaches a homogeneous consistency, and then you need to wait a little, since the finished rice and pea puree must cool completely. Now we proceed directly to the formation of the cutlets themselves. Next, each cutlet is rolled on both sides in semolina or breadcrumbs.

It is worth remembering that you need to fry pea cutlets in vegetable oil, so it is advisable to prepare this dish on the weekend, since it is on these days that vegetable oil is allowed to be consumed during Lent.

Pea cutlets are fried in a frying pan with hot vegetable oil on both sides until fully cooked (the cutlets should be fried over medium heat). It is recommended to serve this dish hot with any side dish.

Diet potatoes

Diet potatoes are not only allowed to be eaten during Lent, but also if you want to get rid of a couple of extra pounds, since they contain a minimal amount of calories. To prepare potatoes according to this recipe, you need to add vegetable oil, so this dish is suitable for those who do not strictly adhere to fasting.

Ingredients:

1 kg potatoes,
2-3 garlic cloves,
salt - a little, to taste,
vegetable oil - a little, for lubrication,
fresh herbs - a little, to taste.

Preparation:

Peel the garlic and potatoes. If you are using large potatoes, then cut them into several pieces. Now squeeze the garlic into the potatoes. Wash and tear fresh herbs with your hands, as this way they will retain all their flavor.

Season everything with salt and mix well, grease with a small amount of vegetable oil and transfer the potatoes to a previously prepared baking sleeve.

We tie the sleeve tightly on both sides and place it in a preheated oven. Bake the potatoes until they are soft (check the potatoes for doneness with a fork).

We transfer the finished diet potatoes to a beautiful dish, garnish with a few fresh mint leaves, you can add tomatoes, and serve.

Such dietary potatoes are suitable not only for Lent, but will also become a worthy decoration for any holiday table.

Now you know how to prepare simple Lenten dishes.

The cuisines of the world, and especially Russian, boast a huge selection of Lenten dishes. However, preparing delicious meatless dishes is not particularly difficult, because among plant 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 types Using legumes, you can prepare not only lean cutlets, but also delicate puree soups that will add so much variety to your Lenten table.

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 the health food departments of supermarkets, and replace granulated sugar with fructose. Imagine and experiment, and our site will tell you delicious Lenten recipes that 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.

Preparation:
Rinse tomatoes and lettuce thoroughly. Tear the salad into large pieces, place on a plate, and top with coarsely chopped tomato, olives and black olives.

Lightly mash the walnut kernels in your hands and sprinkle on top. All that remains is to sprinkle with wine vinegar and pour over olive oil.

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

Preparation:
Combine flour, pumpkin puree, finely chopped onion and seasonings, mix thoroughly and let sit 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 pancakes. For one pancake you need no more than two tablespoons of dough. Roll this dough into a ball. Make a hole in the center of the ball and add about ½ teaspoon of filling. Seal the indentation and roll the filling ball between your palms to give it a pancake shape. Place the pancakes in a frying pan and fry for a couple of minutes until the pancakes turn a delicious brown color. Don’t be afraid to place them end to end in the pan - frying in batches is much more convenient, as they won’t stick together.

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

Ingredients:
1 large banana (ripe)
½ cup long grain rice,
1-1.5 cups. water,
paprika flakes, turmeric, red pepper, salt, vegetable oil.

Preparation:
Rinse the rice thoroughly, add a glass of water and bring to a boil. Add salt, 1 tsp. turmeric and 1-2 tsp. paprika to give the rice a golden color. Peel the banana, cut it in half and add a little salt to each part. Fry the banana pieces in an oiled frying pan over medium heat. Don't overcook! Turn over as soon as you see the banana has softened. Place the finished rice in a cup or deep plate, compact it, turn it over onto a dish and place the spicy bananas next to it.

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

Preparation:
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 to your taste. Delicious and healthy breakfast ready with slow carbs!

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

Preparation:
Blanch the green beans, without defrosting first, in boiling water and place on a sieve. Cut the mushrooms into slices and fry in vegetable oil. Add green beans and onions, cut into quarter rings, to the mushrooms. Stir and fry until the onion is soft. Add the boiled red beans along with some of the liquid in which they were cooked, salt and pepper, add garlic, passed through a press, and remove from heat. Cover with a lid and let sit for 10-15 minutes. When serving, sprinkle with herbs.

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.

Preparation:
Soak the beans in cold water and leave overnight. Drain the old water, add 2 liters of fresh water and cook the beans until soft. Add finely chopped onion, carrots and potatoes to the beans and cook until the potatoes are softened. 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 fried flour and spices to vegetable broth (or boiled water). Mix with soup and keep covered over low heat for 10-15 minutes. The soup turns out not only lean and tasty, but also quick and satisfying - it doesn’t take much to prepare. more than an hour, it depends on the speed of cooking the beans.

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

Preparation:
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 simmer in a small amount of olive or vegetable oil. Peel the tomato, chop finely and add to the rest of the vegetables. Add 2 cups of water (or preferably vegetable broth) and simmer for 20 minutes. Focus on the pumpkin - when it softens, transfer the entire mass to a blender and blend until smooth and creamy. Then pour everything back into the pan, add salt and pepper and bring to a boil. Add crackers, prunes, sesame seeds or pumpkin seeds to taste.

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

Preparation:
Grind all ingredients using a meat grinder, grate the potatoes on a fine grater. Pre-soak the bread in boiled water, squeeze and mix with chopped products. Knead the minced meat well, form cutlets and fry them in vegetable oil.

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

Preparation:
Finely chop the mushrooms, fry in a dry frying pan without oil until the liquid has completely evaporated, pour a little vegetable oil and add onion, chopped into small cubes. Fry everything together and cool. Mix with buckwheat and mince 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 of tomato juice,
greens, salt, pepper - to taste.

Preparation:
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 vegetable oil and add chopped onion. Fry until done. Grate the carrots on a coarse grater, scald the tomatoes, remove the skin and cut into small cubes. Saute the vegetables in vegetable oil, cool and mix with mushrooms, chopped herbs and rice. Stuff the prepared peppers, place them in a saucepan with a thick bottom and cover with tomato juice. Place in the oven at medium heat for 30-40 minutes.

Ingredients for marinade:
1 stack boiled water,
½ tbsp. l. vegetable oil,
½ cup 9% vinegar,
1 tbsp. salt,
1 tbsp. Sahara.

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

Fragrant potato roll

Ingredients:
700 g potatoes,
3 tbsp. (without a slide) starch,
salt.
For filling:
2 large onions,
2-3 carrots,
300 g fresh mushrooms,
salt, black or red ground pepper - to taste.

Preparation:
Boil the potatoes in boiling salted water, drain the water, discarding about a glass of liquid for mashing, and dry. Prepare the puree and cool. For the filling, chop the onion and carrots and fry in vegetable oil until soft. Chop the mushrooms, add to the vegetables and fry for 3-4 minutes, stirring constantly. Add salt and pepper to taste and let cool. Mashed potatoes mix with starch and place in a rectangle on a baking sheet lined with baking paper. Place the baking sheet in the oven, heated to 200ºC, for 15-20 minutes. Then spread the filling over the slightly browned potato layer and carefully roll it into a roll, peeling off the paper. Grease 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 almond flakes 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.

Preparation:
Separately beat the ingredients of the dark, light and cream layers until smooth and creamy. Place the layers in the prepared pan so that the cream is in the middle. Cover the top with film and place in the freezer so that our ice cream cools down properly. The finished delicacy can be cut and served.

Ingredients:
4 stacks flour,
2 stacks water,
1.5 stack. Sahara,
1.5 stack. walnuts (pre-chopped),
1 stack raisins,
3 tbsp. cocoa powder,
1 tbsp. 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.

Preparation:
Rinse the raisins, brew with boiling water and drain in a colander. Mix flour, baking powder, cloves and cinnamon, add butter and mix well. Add lemon zest, raisins, walnuts, liqueur, cocoa, raisins, sugar and water. Stir, place the dough in a greased mold and bake in the oven for an hour at 180ºC. Determine the degree of readiness with a wooden stick. Cool the finished pie in the pan, place on a plate, cut and sprinkle with walnuts.

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

Preparation:
Grind walnuts, almonds and hazelnuts in a blender, but not very finely - large pieces will give our sweets a brighter taste. Then mix the nuts with honey.
Fry the peanuts in a frying pan without oil and grind them separately in a blender, this time quite finely. Roll the resulting nut-honey mass into balls and roll in ground peanuts. Place the candies on a plate 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 Lenten tea parties.

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

Preparation:
First prepare the 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 acquire an unpleasant dark color.
Mix the puree, sugar, sugar syrup, water and place on low heat. 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, remove it from the molds, place it in dessert bowls and garnish with strawberries and mint leaves.

You see, preparing delicious Lenten dishes is not at all difficult and there are a lot of them.

Bon appetit!

Larisa Shuftaykina

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

During this period, a person’s diet changes greatly, and serious restrictions are imposed on him. With improperly organized nutrition during fasting, deterioration is possible. general condition and even exacerbation of certain diseases. On the other hand, fasting is a time of cleansing, including physical cleansing. Therefore, from a medical point of view, fasting is a completely reasonable event, only with the caveat that you need to approach it thoughtfully.

Let me 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 look at the post from a nutritionist's point of view.

Basic principles of proper nutrition during fasting

1. The main rule is the exclusion of all animal foods: meat, fish, poultry, milk and dairy products, eggs. Respectively, The basis of the diet will be plant products– grains, legumes, vegetables, fruits, nuts, mushrooms.
2. Try not to let your diet. Don't skip breakfast, don't forget about snacks.
3. In the absence of animal foods, which are rich in protein and promote a long-term feeling of fullness, frequent bouts of hunger are possible. During this period, there is a great temptation to overeat baked goods and sweets. However, there is no talk of any cleansing in this case. To avoid feeling hungry, eat regularly and include in your daily diet foods rich in complex carbohydrates and containing plant protein - whole grains and legumes.
4. Particular attention should be paid during the period of fasting soy products. There are a great variety of them now - soy milk, tofu cheese, all of this should be included in your diet.
5. Sometimes it's not so difficult to start a post correctly as to end it. It would seem that everything is over, the prohibitions have been lifted, you can eat forbidden foods. However, I want to warn you against overeating after fasting. Gradually begin to include animal foods in your diet after fasting. and be sure to combine it with plant foods - vegetables and grain products.

Lenten menu for the week

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

The essence of Lent

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

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

In this sense, Great Lent is not only a food restriction for every believer. This is forgiveness of insults, conscious refusal of entertainment, as well as the fight against one’s own passions and bad thoughts. In essence, this is the daily spiritual feat of an Orthodox person.

How to eat during Lent

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

Top 10 recipes for Lenten dishes for every day during Lent

Now let's look at the recipes for the simplest and healthiest dishes that everyone Orthodox man can support your body throughout Lent.

1. Borscht with beans

Ingredients:

• beans – 150 g;
• dried mushrooms – 50 g;
• beets – 1 piece;
• carrots – 1 piece;
• onion – 1 piece;
• parsley – 1 bunch;
• Bay leaf- 1 PC;
• salt and pepper - to taste.

Boil beets and beans. Pour chopped mushrooms into 1.5 liters of water and put on fire to prepare a fragrant mushroom broth. As soon as the broth is ready, add chopped onions, parsley and carrots to it. Let this mixture simmer until cooked, and at this time chop the boiled beets. Add it to the borscht, add a couple of bay leaves, salt and pepper, then leave to simmer over low heat for 15–20 minutes. A couple of minutes before the end of cooking, add the boiled beans.

2. Warming vegetable soup

Ingredients:

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

Pour 2 liters of water into a saucepan, add spices (chopping them if necessary), and then bring the water to a boil. While the water is boiling, melt the vegetable oil in a deep frying pan and fry the chopped onion and garlic for literally 2-3 minutes. Add chopped carrots and celery to them, and continue to fry for another 3-4 minutes.

When the time is right, add frozen peas to the fried vegetables and immediately pour over boiled water. Moreover, pour water through a strainer to separate the spices. Cover the frying pan with a lid, leave the vegetables to simmer over low heat for 8-10 minutes, and then add finely chopped greens, stir and cook for another 1-2 minutes. A wonderful warming soup is ready!

3. Barley cutlets

Ingredients:

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

First of all, boil the pearl barley until tender, remembering to salt the water during cooking. While the cereal is cooking, you need to prepare the frying, for which we clean and chop the carrots and onions, and then fry the vegetables in a hot frying pan until golden.

As soon as the pearl barley is ready, put it in a blender and grind it into a viscous paste. Grind the vegetables in the same way, then combine the porridge with the vegetables, add the garlic crushed using a press, add salt, season with spices and mix well with a spoon. From the resulting minced pearl barley we make cutlets, which all that remains is to roll in flour and place in a heated frying pan. After frying our dish on both sides, place the cutlets on a plate and serve with leafy greens and any lean sauce.

4. Country-style potatoes

Ingredients:

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

It is advisable to prepare such a dish from new potatoes so that you do not have to peel the tubers. We wash the potatoes and peel their skins with a brush. Cut the root vegetables into slices, then add salt, add spices, oil and mix with a spoon.

Place the potato wedges on a baking sheet with their sharp edges facing up, and then place the baking sheet in an oven preheated to 200°C and bake our dish for 30 minutes. Taking the dish out of the oven, serve it hot to the table. This dish is ideal for vegetable salads or cuts. It can also be eaten separately, seasoned with sauce.

5. Lenten cabbage rolls with rice and mushrooms

Ingredients:

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

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

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

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

Once the sheets have cooled a little, we cut off the thick root at their base and begin to form the cabbage rolls. To do this, place a spoonful of filling on the edge of the sheet and fold the sheet into an envelope. Having placed the cabbage rolls in the form, put the frying on top, pour over the cabbage broth and simmer them over low heat for 20-30 minutes. When serving lean cabbage rolls, be sure to sprinkle them with herbs.

6. Korean beets

Ingredients:

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

For cooking this is amazing delicious dish Peel the beets and grate them. Load the beets into a deep bowl, add sugar and salt to it, then mix.

Let's move on to refueling. Heat a frying pan in oil, then add the peeled and diced onion, as well as all the seasonings (except for umami and seasoning for Korean carrots). Fry the ingredients for about 3 minutes, until the onion is golden brown, and then add crushed garlic to the frying pan and keep on fire for another 2 minutes. After removing the dressing from the stove, add it to the beets and mix thoroughly.

Add Korean carrot seasoning and umami to the dish. This ingredient, called the “fifth taste” in Korea, gives the salad a unique richness. Mix our salad thoroughly, arrange on plates and serve.

7. Salad of sweet peppers and eggplants

Ingredients:

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

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

We wash and clean the peppers, and then cut them lengthwise into four parts. We take out a baking sheet, cover it with baking paper and place pieces of peppers on top. Place them in the oven, preheated to 170°C for 20 minutes, so that the vegetable pulp becomes soft and the peel separates well. As soon as the peppers are ready, remove their skins.

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

All that remains is to prepare the marinade. To do this, boil water in a saucepan, add sugar and salt, and as soon as the water cools, add vinegar. Pour the prepared marinade over our appetizer and put it in the refrigerator for a day. The dish is ready!

8. Honey kozinaki

Ingredients:

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

Fry the nuts or seeds in a dry frying pan for just a few minutes. As soon as the seeds begin to turn golden, immediately remove them from the heat. Place honey in a saucepan, add sugar and 1 tbsp. water, then melt the ingredients to make a sweet paste. As soon as the hot gruel is ready, pour it over the fried seeds and place ready mixture on paper. After forming rectangles from this mass, place them in the refrigerator for 30 minutes. When the kozinaki have cooled, you can take them out, break them into pieces and enjoy this sweet and at the same time really healthy product.

9. Lenten mayonnaise

Ingredients:

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

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

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

This mass thickens very quickly, so let it cool for just a minute, after which we begin to introduce the oily liquid with spices. True, we do not add it all at once, but a spoonful at a time, immediately whisking it with a blender. The mass will begin to turn white before your eyes, taking on the color and consistency of the usual mayonnaise. And the taste of this dish will simply surprise you!

10. Almond milk

Ingredients:

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

Rinse the almonds and then fill cold water, leave to soak for 5 hours. After draining the water, rinse the nuts thoroughly again, place them in a blender, add a little water and grind the almonds into a paste. Skip plant mass through a strainer, pour the squeezed-out moisture into a glass and drink immediately before it begins to separate. By the way, do not rush to throw away the remaining cake. After drying it a little, you can add it to porridge or salads.

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