Lenten recipes are tasty and quick. Lenten food: cooking recipes

Of course, the main purpose of fasting is the spiritual growth of a person, the correction of sins, and the cleansing of the soul from passions. It is not for nothing that there is such a saying - fasting is not in the belly, but in the spirit. Therefore, before talking about the “food” component of fasting, I will cite one wonderful saying of St. Basil the Great: “Do not limit the benefits of fasting to abstinence in food, because true fasting is getting rid of evil deeds... Forgive your neighbor’s insult, forgive him his debts. You do not eat meat, but you offend your brother... True fasting is the removal of evil, abstinence of the tongue, suppression of anger, excommunication of lusts, slander, lies and perjury. Abstinence from this is true fasting.”

Thus, fasting should not be considered a diet for weight loss. This article will talk about how to rationally design your menu so as not to violate the rules of food abstinence during Lent and not to harm your health.

Speaking about proper nutrition during Lent, it is worth noting that the measure of abstinence in food varies from person to person. Some are healthy, some have chronic diseases, requiring therapeutic diet. Some study, some do hard physical labor. For pregnant and nursing mothers, fasting is also usually relaxed. It is best to discuss the measure of abstinence in food during Lent with your confessor.

It's coming now Lent, which implies the exclusion of meat, fish, poultry, dairy products, eggs. There are days of dry eating, days of eating food without oil. During less strict multi-day fasts - Christmas and Peter's fasts - on some days fish and fish caviar are blessed.

Among fasting people, there is a controversial attitude towards eating soy products and seafood (bloodless sea reptiles) during fasting, as well as eating products such as lean mayonnaise, Lenten sweets and cakes, etc. Again, if there are doubts and questions, it is better to resolve all controversial issues with your confessor. If eating squid and soy cheese For you - a delicacy and a temptation, of course you should refuse such food. However, one should not condemn one’s neighbor for eating such products - perhaps a person has the blessing of a confessor to eat certain products.

Basic principles of proper nutrition during fasting

1. During fasting, most of the fasting person's diet consists of carbohydrate foods, and very little protein is consumed. Meanwhile, protein is essential for human health; it is the “building material” of our body. Animal protein is excluded during fasting, but vegetable protein is allowed. Sources of vegetable protein - nuts, seeds, legumes, mushrooms, cereals, bread, soy products. Sea reptiles - shrimp, squid, mussels, etc., are also very rich in protein.
2. If a person leads an active lifestyle, it is mandatory to consume products that are good source energy and give a feeling of fullness for a long time - these are pasta, potatoes and cereals. But keep in mind that porridge instant cooking- these are “fast” carbohydrates! This porridge quickly fills you up, but it also “burns” quickly, and after just a couple of hours you may feel hungry. Choose rolled oats with a cooking time of 15-20 minutes. If you don’t have time to cook in the morning, you can pour cold water over the rolled oats in the evening, and just heat the porridge in the morning.
3. It is useful to season salads with olive oil, 1 tablespoon of oil per serving.
4. Moderate consumption of dried fruits during fasting is beneficial - dried apricots, prunes, dates, and nuts. You can add them to your morning porridge or take them with you for a snack. Dried fruits and nuts have high calorie content, so they fill you up quickly.
5. Instead of sugar, use honey - it can be added to morning porridge, tea, and used as a natural sweetener in baked goods. Dark chocolate, marmalade and dried fruits in moderation are preferable to sweet, lean flour products that can be found on store shelves. These foods tend to be high in fat, and consuming them can lead to weight gain.
6. A very important principle proper nutrition in the post is daily use fresh and/or thermally processed vegetables and fruits. Vegetables and fruits are great for a snack - for example, if it is a vegetable salad (you can, if desired, diversify it by adding mushrooms, legumes, squid, nuts, croutons), seasoned with olive oil and 1 fruit.
7. It is important not to starve and try to plan your meals so that there are no long breaks between meals. In this case, the digestive system will quickly and better adapt to a plant-based diet and the risk of such “troubles” as gastritis, constipation and indigestion will be reduced. For those people who follow the monastic rule, eating no more than 2 times a day, and observing days of complete abstinence from food, it is better to prepare in advance. Even before fasting, you should gradually reduce the frequency of meals to make it easier for the body to adapt to the new regime.
8. If you are overweight, it is important to follow these rules to avoid gaining weight while fasting.

• First of all, it is necessary to reduce the amount of carbohydrate food in the evening meal as much as possible. Since carbohydrates provide a lot of energy, and in the evening after school or work energy is usually not spent, it will be stored as fat “in reserve.” Therefore, in the evening it is better to give up pasta, potatoes, rice, cereals, flour products, bread and sweets. For dinner you can eat a variety of vegetable dishes and legume dishes. These can be vegetable and bean salads, vegetable casseroles and cutlets, stew, vegetable caviar, baked and stewed vegetables, grilled vegetables, vegetable and bean soups(without potatoes, cereals and pasta). It is recommended to have dinner no later than 3-4 hours before bedtime! If you consider it obligatory to have a snack after dinner (for example, if dinner took place 5-6 hours before bedtime), then have a snack no later than 2 hours before bedtime.
• If it is acceptable for you to consume sea reptiles and soy products, you can also include them in your menu in the evening.
• On days when fish is allowed, excellent option dinner will be fish + any vegetables (except potatoes).
• In the evening, you can eat a few nuts with tea (not sweet). Sweets should be excluded for dinner.
• Eating potatoes is acceptable for lunch or breakfast, but not every day. Rice and pasta are preferred over potatoes. Cereals are best consumed for breakfast, fruits and dried fruits - before 7 pm. Diet variety frequent use vegetables, both raw and cooked.
• Pay attention to moderate consumption of vegetable oil - the most high-calorie product from the famous!
• Consumption is encouraged variety of soups, both for lunch and dinner (for dinner - vegetable/bean soups without cereals, pasta and potatoes).
• Further, in the examples Lenten menu, You will see a mark (dietary breakfast/lunch/dinner), this means that this nutrition option is suitable for people with excess body weight. On days of dry eating there is no such mark, since the diet on such days is itself dietary.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on dry eating days

Oatmeal and fruit smoothie: Fill the rolled oats with cold water overnight. In the morning, add 1-2 teaspoons of honey and diced fresh fruits - banana, kiwi, orange. Beat with a blender, adding water if necessary. You can use other fruits and any berries to make smoothies. If desired, you can add dried fruits and nuts.

Fruit and nut salad: 1 apple, 1 banana, 1 orange cut into pieces, mix, season with lemon juice, cinnamon and 1 tsp. honey Add any dried fruits and nuts if desired. If desired, you can add any fruits and berries to this salad.

Oatmeal muesli with soy milk: Pour muesli with soy milk, wait 10 minutes until the flakes swell.

Carrot - apple salad: Grate the apple and carrot, mix, season with lemon juice, 1 tsp. honey, garnish with nuts if desired.

Strawberry-pear-carrot salad: Grate 2 carrots on a coarse grater, add strawberries and pears cut into large cubes (peel the pear and remove the core), add 1 tsp. honey and 1 tsp. lemon juice. Mix.

Vegetable salad: chop the tomato, cucumber, radish, corn, leek, lettuce, dill, parsley, sesame seeds, mix. To this salad you can add grated celery root, young zucchini, and croutons. Season with lemon juice.

Hearty salad: Mix canned beans, corn, green peas and diced tomato. You can add croutons, avocado and garlic if desired.

Cabbage and pea salad: Chop white cabbage, mash with salt with your hands, add diced fresh cucumber and green peas, sprinkle with lemon juice, mix.

Wheat salad: chop the salad leaves, add wheat sprouts, diced avocado, corn, pine nuts, olives. You can add crackers. Mix.

Avocado salad 1: cut the avocado into cubes, mix with chopped leaf lettuce, crackers and sprinkle with lemon juice.

Avocado salad 2: cut the avocado into cubes, mix with chopped fresh cucumber, dill and corn, sprinkle with lemon juice.

Carrot and pumpkin salad: grate carrots and pumpkin, season with 1 tsp granulated sugar or 1 tsp. honey Sprinkle with lemon juice.

Avocado and tomato sandwiches: Grease black bread with crushed garlic, place sliced ​​avocado on top, and sliced ​​tomato into rings on top of the avocado.

Sandwiches with avocado pate: Mash the avocado with a fork, add a little lemon juice, dried basil, a pinch of salt and paprika. Stir until smooth and spread on bread. You can sprinkle sesame seeds or roasted pine nuts on top.

Examples Lenten breakfast on dry eating days:

— Any salad/smoothie from the list of dishes + tea/coffee/cocoa with dried fruits/nuts.

— Oatmeal muesli with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Cornflakes with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Vegetable salad from the list+ fruit salad/ smoothie from the list + tea with lemon.

— 2 sandwiches with avocado + tea with dried fruits/nuts.

— Vegetable salad from the list + fresh fruits 1-2 pcs + tea with honey and lemon.

Examples of a lean lunch on dry eating days:

— Any salad/smoothie from the list of dishes + 1-2 sandwiches with avocado + tea with honey and dried fruits/nuts.

— Any salad/smoothie from the list of dishes + 1-2 slices of bread + 1-2 fruits.

Examples Lenten dinner on dry eating days:

— Vegetable or bean salad from the list of dishes + 1-2 sandwiches with avocado + tea with lemon and nuts.

— Vegetable or bean salad from the list of dishes + bread + tea with lemon and nuts.

— Vegetable or bean salad from the list + bread + fresh fruit 1 piece + tea with lemon.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days without oil

Oatmeal, boiled in water with 1 tsp. honey, a handful of fresh berries/fruits or dried fruits (prunes, dried apricots, raisins, dates) or nuts.

Baked apples with oatmeal, berries and nuts: Take out the core of the apples, put oatmeal in the middle, 1 tsp. honey, berries and nuts. Place in a mold and bake in the oven at 200 degrees. 15 minutes.

Millet porridge in water with pumpkin and/or prunes: Wash the millet, pre-soak the prunes in warm water. Cut the pumpkin pulp into cubes. Place everything together in boiling water and cook until thick. At the end of cooking, add salt to taste. Before serving, add 1 tsp. honey and garnish with nuts if desired.

Lenten thick borscht: Pour water into a large saucepan, add spices: bay leaf 2-3 pcs., cloves 4-5 pcs. allspice 2-3 pcs., black pepper 1-2 pcs. and 1-2 medium-sized peeled potatoes, cook over medium heat. Pour 2-3 ladles of water into a separate small saucepan, add a finely diced onion and grated carrot, and cook over medium heat. Grate 1 large beets, sprinkle it with 1-2 tsp. lemon or 1 tsp. vinegar, mix and place in a small saucepan 10 minutes after the carrots, without stirring. The beets should be slightly covered with water. Remove spices and cooked potatoes from a large saucepan. Mash the potatoes in a separate container with a pestle and return to the pan. Separately chop 3-5 tubers raw potatoes cube, place in a large saucepan. When the beets are matte, place the contents of the saucepan into a large saucepan. You can take either sauerkraut or fresh cabbage. Lightly rinse the sauerkraut with water and place in a saucepan. Raw cabbage chop, put in a saucepan. Add 2-3 tablespoons of tomato paste, mix thoroughly. Add salt to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.

Mushroom soup with potatoes: Pre-soak dry mushrooms in hot water. Pour water into the pan, add spices: 2-3 bay leaves, 2-3 allspice, cook with spices for 5-10 minutes, remove spices. Cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Chop the onion and carrot into cubes and place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes. Chop the mushrooms as desired, put them in a frying pan with the onions and carrots, and simmer for another 10 minutes. Place the contents of the frying pan into the saucepan with the soup, stir, and cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Bean soup with potatoes: Pre-soak the beans overnight in cold water with 1 tsp. baking soda. In the morning, drain the water, rinse the beans, put them in a pan with water and cook until almost done. When the beans become almost soft, cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Dice the onion, grate the carrots, place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes and place in a saucepan with soup. Salt the soup, add spices to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.

Vegetable stew: Chop the mushrooms into large pieces and fry in a non-stick frying pan. Place vegetables (you can take a frozen mixture of vegetables, or any of your own, cut into cubes, if desired) into a frying pan with the mushrooms, add salt, add spices, 1 tbsp. tomato paste and some water. Simmer covered over low heat until done.

Mashed potatoes with mushrooms: Boil the potatoes and mash with a small amount of potato broth. Chop the mushrooms, add salt and simmer in a frying pan. Serve the dish sprinkled with chopped dill.

Potatoes with pumpkin and mushrooms in the sleeve: Potatoes, pumpkin, fresh mushrooms cut as desired, add salt and add spices/herbs to taste, mix. Place the mixture into the sleeve. Pierce the sleeve in several places with a toothpick (so as not to burst during cooking). Bake in the oven at 180 degrees for 40-50 minutes. Serve sprinkled with fresh herbs.

Examples of a lean breakfast on days without oil:(diet breakfast).

— Oatmeal porridge with water + green salad + tea with lemon/coffee.

— Baked apples with oatmeal, berries and nuts + vegetable salad + tea/coffee.

— Millet porridge on water with pumpkin and/or prunes + green salad + tea/coffee.

Examples of lean lunches on oil-free days:(diet lunch).

— Lenten borscht + 1 slice of bread + vegetable salad + tea with lemon + nuts + tangerine.

— Mushroom soup with potatoes + sandwich with avocado pate + tea with lemon and nuts + apple.

— Bean soup with potatoes + 1 slice of bread + green salad + tea with dried fruits.

Examples of meatless dinners on days without oil:

— Rice with vegetable stew + vegetable/bean salad + compote.

— Mashed potatoes with mushrooms + vegetable salad + tea with lemon and nuts.

— Potatoes with pumpkin and mushrooms in the sleeve + bean salad + tea with lemon and nuts.

— Vegetable stew + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days with oil

Apple pancakes: Sift 1.5 cups of flour, mix with 0.5 tsp. baking powder, 4 tbsp sugar, a pinch of salt, 2-3 tbsp vegetable oil. whisk or mixer until smooth, adding water to the consistency of thick sour cream. 1 large apple peel and core, grate on a fine grater and add to the dough, mix. Heat a frying pan, grease with vegetable oil and bake the pancakes over medium heat on both sides. You can serve with honey, fresh berries and fruits, jam.

Lenten yeast pancakes. Place a dough of 1 tbsp. flour, 1/2 cup water, 1 tbsp. granulated sugar and a packet of dry yeast (1-2 teaspoons, depending on the final amount of dough). Place the dough in a warm place (you can put the bowl with the dough in a bowl with hot water and cover with a dry towel) for half an hour. The dough should fit well. Next, add 2-3 cups of sifted flour, a pinch of salt, 1 tbsp. granulated sugar, 3-4 tbsp. vegetable oil and a glass of water. Beat the mixture with a mixer, adding water to the consistency liquid sour cream or ryazhenka. Ready dough put in a warm place for 20 minutes, covered with a dry towel. When the dough will work, check it out. If it becomes too thick, add a little water and mix thoroughly. It is good to heat the pans, and periodically grease them with vegetable oil, bake pancakes. Serve with honey, fresh berries, fruit, jam.

Granola: 1.5 cups of rolled oats, a handful of hazelnuts, almonds, pumpkin and sunflower seeds, coconut flakes, diced dried fruits (optional) mix thoroughly with 2 tbsp. honey, 2-3 tbsp. r oil. Place parchment paper on a baking sheet, spread the mixture and bake at 160 degrees for 40 minutes. Stir every 5 minutes. The mixture should take on a nice golden brown color. Don't dry it out! Cool, add coconut flakes and raisins, mix. Can be stored in the refrigerator for several days. You can serve it with soy milk.

Pea soup: Soak the peas overnight with 1 tsp. baking soda. In the morning, drain the water. Boil the peas in new water until half cooked. Cut the potatoes into cubes, fry the carrots and onions in vegetable oil. Add the roast and potatoes to the soup. Salt and add spices to taste. Cook until done. Serve with croutons.

Lenten soup - kharcho with mushrooms: Soak dry mushrooms in boiling water for half an hour. Fry onions and carrots in a frying pan. When the onions turn golden, add the mushrooms and a little water. Simmer covered for 10 minutes. Place the contents of the frying pan into boiling water and add rice, cook for 10 minutes. Salt the soup to taste, add 2 tbsp. tomato paste and chopped dill and parsley. Cook for another 5-7 minutes, bringing to a boil.

Baked eggplant with tomato: Cut the eggplant into rings, pour salted water for 1 hour (to remove the bitterness). Cut the tomatoes into slices. Squeeze out excess water from the eggplants and lightly fry in a frying pan with vegetable oil. Grease a baking sheet with vegetable oil, place eggplant mugs, tomato mugs on top, a drop on top lean mayonnaise(can be replaced mushroom caviar). Bake in the oven at 200 degrees. 15 minutes.

Pots with vegetables and mushrooms: Cut the eggplant into cubes and soak in salted water for half an hour to remove the bitterness. Cut the tomato and onion into cubes. Cut the champignons into large slices. Fry the onions in a frying pan, when the onions are browned, add the mushrooms, fry for 5-7 minutes, add the eggplants with tomatoes and lightly fry. Cut carrots into slices. WITH canned beans drain the water. Place all the ingredients in pots and fill with salted water so that the water slightly covers the vegetables. Place the pots in the oven and cook at 200 degrees for about 1 hour.

Lahanorizo: Fry onion and grated carrots in vegetable oil. Chop 300-500 grams of white cabbage, add it to the carrots and onions and fry over high heat until caramelized, stirring continuously. Add 2-3 tbsp. tomato paste and spices. Add salt to taste, stir and reduce heat.
Add ½ cup rice and 1 cup water to the cabbage. You can add more or less rice as desired. Simmer covered until the rice is ready.

Examples of a lean breakfast on butter days:

— Apple pancakes + green salad + tea with lemon.

— Lean yeast pancakes + green salad + tea with lemon.

— Granola + green salad + coffee with soy milk. (diet breakfast).

Examples of a lean lunch on butter days:(diet lunch).

— Pea soup + green salad with butter + tea with lemon + apple.

— Lenten soup-kharcho+ raw vegetables+ sandwich with vegetable caviar+ tea with lemon.

— Thick lean borscht + green/bean salad + tea with 2-3 pieces of marmalade.

— Lahanorizo ​​+ sandwich with vegetable caviar + fruit salad + tea with lemon.

Examples of meatless dinners on days with butter:

— Spaghetti with vegetable stew + bean salad + tea with lemon.

— Boiled potatoes with 1 tsp. aromatic oil+ baked eggplant with tomato + vegetable salad + compote.

— Lahanorizo ​​+ vegetable salad + tea with lemon and nuts.

— Pots with vegetables and mushrooms + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENTEN LUNCH/DINNER on days with fish

Potato soup with red fish: Pour water into a saucepan, add diced potatoes. In a frying pan with 1 tbsp. oil, fry grated carrots and diced onions. After 10 minutes of boiling the potatoes, add fried potatoes and pieces of red fish to the soup. Add spices and salt to taste, chopped dill and parsley. Cook for another 10-15 minutes.

Potato soup with squid meatballs: Meatballs: Cook potato soup. When the soup is almost ready, use a teaspoon to make meatballs: take squid puree into a spoon and form a ball the size of a walnut on the spoon. Carefully lower the spoon with the minced meat into the soup, hold it for a few seconds until it “seizes” and turn the spoon over, our meatball will no longer fall apart. This is how we make all the meatballs. Bring the soup to a boil and the soup is ready!

Salad with rice and fish: Boil the rice, cool, add boiled pink salmon in pieces (or canned food), green peas, green onions, dill, vegetable oil, salt to taste and mix.

Squid cutlets: These cutlets can be frozen for future use. We take squid carcasses. If it has skin, remove it with a stocking and remove the insides. Using an immersion blender or meat grinder, puree the squid. Salt and pepper to taste, add 2-5 tbsp. breadcrumbs (breadcrumbs are only needed so that you can form cutlets from the squid mass), chopped dill, mix. Form cutlets, roll them in breadcrumbs. Freeze for future use, or fry in a pan.

Fish cutlets: pass the pulp of any fish through a meat grinder (or take ready-made minced fish), add 2-3 tbsp. Breadcrumbs, salt and pepper to taste. In a frying pan, fry diced onions and grated carrots. Mix with minced meat. Form cutlets.

Tuna and tomato salad: Cut the tomatoes into cubes, add pieces of tuna (canned), chopped lettuce, dill and green onions. Drizzle with olive oil and stir.

Examples of a lean lunch on days with fish.(diet lunch)

— Potato soup with red fish + bean salad + 1 piece of bread + compote.

— Potato soup with squid meatballs + green salad + 1 slice of bread + tea with lemon.

— Boiled rice + baked fish + green salad + tea with lemon and nuts.

— Vegetable soup + salad with rice and fish + 1 slice of bread + compote .

Examples of Lenten dinners on days with fish.

— Buckwheat porridge + baked fish + raw vegetables + tea with lemon.

— Fish cutlets + boiled rice + vegetable salad + tea with lemon.

— Tuna salad and tomato + lahanorizo ​​+ tea with lemon and nuts.

— Vegetable stew + fish cakes+ piece of soy cheese + tea with lemon (diet dinner).

— Squid cutlets + vegetable stew + vegetable salad + tea with lemon. (diet dinner).

— Grilled vegetables+ red steak fish, baked in the oven + tea with lemon and nuts. (diet dinner).

When adhering to proper nutrition during Lent, it is important to know one more thing. Excluding certain foods from the diet can lead to a deficiency of important vitamins and minerals. For example, when you give up milk and fermented milk products, the intake of calcium into the body, from which our bones are “built,” is significantly reduced. And if you refuse meat food, you may experience a deficiency of iron, which is necessary for blood formation and oxygen “nutrition” of the body. Therefore, to make up for this deficiency, you can supplement your diet food additives and multivitamin complexes, the use of which must be discussed with your doctor.

Do not forget that the end of the post should not be “abrupt”. Our body needs time to adapt to “heavy” food and rebuild metabolic processes. At the end of the fast, you need to include fast food in your menu as carefully as possible - first introduce dairy products and eggs, after a while - fish and meat. And it is very important not to overeat.

I wish the readers good health!

Endocrinologist Akmaeva G.A.

What is the characteristic of the time allotted Orthodox Church for a post? This is a time of abstinence and restrictions, a time when a person languishes his body so that the soul can be “nourished.”

The basic rule (without going into details) is the absence of animal products in food. What does this include:

1. meat,
2. bird,
3. butter,
4. milk and fermented milk products(kefir, fermented baked milk, sour cream...),
5. eggs,
6. fish (allowed on some days).

If you limit your diet this way, you will be fasting. A real pastor of souls will tell you that even without delving into the subtleties and daily prohibitions and permissions, you follow the path of abstinence and humility of your flesh.

In fact, if you analyze “lenten” cuisine, it is 99% identical to vegetarian cuisine.

In this collection, we have collected for you recipes for lenten (or otherwise vegetarian) dishes that you can cook during fasting. And believe me - it's delicious!

At the beginning of each recipe there is an exact list of ingredients from which this dish is prepared. But detailed process cooking with step by step instructions and nuances, you can find the link by clicking on the word “HERE”. All recipes are tried and tested. The final photo of the actually prepared dish is what you will get.

Lenten menu: delicious recipes during fasting

Recipes for Lenten dishes (main course)

Sauteed vegetables

You will need:

1. 4-5 pcs. small eggplants;
2. 4-5 pcs. small tomatoes;
3. 5-6 pcs. bell pepper;
4. 2 pcs. large carrots;
5. ½ teaspoon ground black pepper;
6. ½ teaspoon allspice;
7. 1 teaspoon chopped dried basil;
8. 100 ml vegetable oil;
9. salt to taste.

In this cooking method, the main ingredients are eggplants. Vegetable sauté It’s easy to prepare and takes a short time, but the end result is a rich, flavorful, and most importantly – delicious dish. It will be both a good side dish and an excellent a separate dish. For details about the process of preparing sautéed vegetables and photo instructions, see.

Escalivada

You will need:

1. 2 eggplants;
2. spinach (can be replaced with arugula);
3. 4 red sweet peppers;
4. 1 clove of garlic;
5. 2-3 tablespoons olive oil;
6. parsley;
7. ground black pepper;
8. salt.

This dish comes from Catalonia (Spain). Escalivada is not difficult to prepare, but the dish turns out wonderful! It is preferable for him to cook vegetables on the grill - then they will acquire an irreplaceable aroma, and not just bake, and your “Escalivada” will turn out really wonderful! For details about the process of preparing this dish with photo instructions, see.

Buckwheat porridge with mushrooms

You will need:

1. 1 tbsp. buckwheat;
2. 300 grams of mushrooms;
3. vegetable oil;
4. salt.

Simple and tasty - that’s the motto of this dish! The combination of these products has already been loved by many, and how could it be otherwise? It takes little time to prepare, but the end result is a delicious and aromatic meal. In addition, it is very nutritious, because buckwheat contains many useful substances. You can find out in detail how to prepare buckwheat porridge with mushrooms.

Vegetable stew with zucchini

You will need:

1. 300 g cabbage;
2. 1 piece medium sized zucchini;
3. 1 piece medium sized carrots;
4. 2 onions;
5. 500 g potatoes;
6. 1 piece bell pepper;
7. vegetable oil;
8. salt.

Typically, the stew is made with meat and all the ingredients are simmered in a rich sauce or fried. This version of the stew is vegetable, without meat, and all vegetables will be stewed in own juice, so it is suitable for people who fast and vegetarians. Detailed recipe with photos you will find step by step

Pearl barley porridge with vegetables

To prepare you will need:

1. 1 tbsp. pearl barley;
2. 1 piece carrots;
3. 1 onion;
4. 300 grams of cabbage;
5. 150 grams of mushrooms;
6. 2 tablespoons of Krasnodar sauce;
7. 100 grams of refined oil.

Barley porridge, like buckwheat, is Russian national food. Together with vegetables, this porridge acquires good taste Moreover, it is good for absorption by the body and is generally very beneficial for it. And the carrots and sauce give the dish a beautiful color. To find out step by step recipe pearl barley porridge with vegetables, press .

Lenten rice dishes

Rice with frozen vegetables

You will need:

1. 1 tbsp. rice;
2. 100 g corn;
3. 100 g asparagus;
4. 100 g sweet pepper (preferably red);
5. garlic;
6. vegetable oil;
7. spices to taste.

Due to the frozen food, this dish is good to prepare in winter, when the choice fresh vegetables pretty sparse. But vitamins winter period Our body needs even more, so lunch will turn out to be healthy. This rice will captivate you with its fragrant aroma and great taste! Click to learn the recipe step by step.

Vegetarian pilaf (with mushrooms)

You will need:

1. 600 g long grain rice;
2. 400 g mushrooms;
3. 1 piece of large carrot;
4. 200 g raisins;
5. 2 tablespoons of tomato sauce;
6. 2 onions;
7. vegetable oil (that is, vegetable oil).

This recipe is just for those people who are different from the majority of people who fast and for vegetarians. The pilaf turns out crumbly and has a pleasant aroma. Raisins add an unusual but pleasant sweetness and are loaded with nutrients. This dish will not leave anyone indifferent. For details about the process of preparing this dish with photo instructions, see.

Sweet pilaf

You will need:

1. 1 tbsp. long grain rice;
2. 70 g dried apricots;
3. 70 g raisins;
4. 70 g prunes;
5. ½ tbsp. refined oil.

Most often, pilaf is prepared salted, and sweet pilaf not typical on our tables. Kids will love this recipe variation and won't need to be coaxed into eating their lunch. In addition to this, it is healthy and nutritious. See how to cook sweet pilaf step by step.

Lent salads for every day

Salad – vegetable noodles

You will need:

1. daikon;
2. cucumber;
3. carrot;
4. sweet pepper;
5. lemon;
6. parsley;
7. sesame;
8. olive oil.

This salad looks bright and elegant, so it will also have a place on the holiday table. This dish is suitable for raw foodists because all salad ingredients are used raw. You will learn how to prepare this wonderful salad step by step with photos by clicking.

salads in the post recipes with photos

Classic vinaigrette

You will need:

1. 200 grams of salad beets;
2. ½ cup beans;
3. 100 grams sauerkraut;
4. 2 medium sized carrots;
5. 2 pieces of small potatoes;
6. 1 piece pickled cucumber;
7. 3 tablespoons of vegetable oil;
8. salt;
9. green.

Ordinary products that are always in the house are wonderfully combined in a salad that can be prepared for a celebration or an ordinary one. family lunch. A classic vinaigrette is not difficult to prepare, but it turns out beautiful and hearty salad. Step-by-step preparation you will recognize this salad.

Salted cabbage in Petrovsky style

You will need:

1. 2 kg cabbage;
2. 2 pieces of large onions;
3. 2 cloves of garlic;
4. 2 pieces of large carrots;
5. 1 glass of vegetable oil;
6. 100 grams of vinegar;
7. sugar;
8. salt.

According to this recipe, the cabbage comes out delicious and crispy. Although, the shelf life of salted cabbage in Petrovsky style is somewhat shorter than ordinary sauerkraut, but, as a rule, it is eaten very quickly - it is very tasty. For details about the process of preparing this dish with photo instructions, see.

Korean carrots

What products will you need:

1. 1 kg carrots;
2. 6-7 large cloves of garlic;
3. 2 level teaspoons ground coriander;
4. ½ cup vegetable oil;
5. 3-4 tablespoons of vinegar (9%);
6. salt, sugar, pepper - 1 teaspoon each.

This is a recipe for simply delicious-tasting Korean carrots! Bright carrots will decorate your table, your family will be delighted, and your guests will ask for the recipe! The dish is not very spicy and aromatic. You will learn how to prepare this salad step by step.

Korean beets

What is needed for the recipe:

1. 1 kg of dark burgundy beets (table);
2. take 6 cloves of garlic;
3. 1 piece white onions(average);
4. ½ teaspoon ground black pepper;
5. ¾ teaspoon ground red pepper;
6. ½ teaspoon cinnamon;
7. 1/3 teaspoon coriander;
8. 5 pieces of cloves;
9. 2 tablespoons vinegar;
10. salt;
11. vegetable oil.

Bright, spicy and aromatic salad, which many people love. It can often be seen on our tables, although it was brought from distant Korea. According to this recipe, beets go well with any side dish, having a spicy and special taste. This vegetable is rich in iron - this is another reason to prepare such a salad. For details about the process of preparing this dish with photo instructions, see.

Raw food salad " Vitamin bomb»

You will need:

1. 400 g Jerusalem artichoke;
2. 400 g carrots;
3. 400 g turnips;
4. 200 g beets;
5. green;
6. olive oil for salad dressing.

In this salad, the products perfectly complement each other in taste and color. The dish turns out beautiful, in addition to this, all the ingredients have a beneficial effect on the body. The salad acquired this name due to its richness of vitamins - their amount in one serving completely replenishes the required volume for the day. You will learn how to prepare the “Vitamin Bomb” salad step by step by clicking.

Lenten recipes for an appetizer or snack

Fried pies with cabbage (very thin dough)

For Lenten pie dough take:

1. 4 tbsp. flour (with a slide);
2. 2 standard glasses of water;
3. 1 tablespoon sugar;
4. 50 grams of fresh yeast;
5. 3 tablespoons vegetable oil;
6. 1 teaspoon salt;
7. vegetable oil for frying.

The filling is prepared from the following products:

1. 500 grams of fresh or sauerkraut (to your taste);
2. 1 onion (larger);
3. 1 piece of carrot (medium size);
4. vegetable oil for frying;
5. allspice.

Well, a very good recipe! The pies turn out delicate and very tasty because the dough is thin and tender. Cooking does not take much time and the process is absolutely simple. And, of course, this dish is suitable for those who are fasting, since the recipe contains no animal products. You will learn how to prepare these wonderful pies step by step by clicking.

Oriental snack – hummus

You will need:

1. 200 g chickpeas;
2. 5 tablespoons of sesame seeds;
3. 1 teaspoon ground coriander;
4. 1 teaspoon of cumin seeds;
5. 2 cloves of garlic;
6. 2 tablespoons sesame oil;
7. 5 tablespoons olive oil.

This snack was invented in the East. For base product Hummus is made from peas, so the dish turns out to be quite filling. One sandwich with this snack will guarantee you a feeling of fullness for a long time. For details about the process of preparing this oriental snack with photo instructions, see.

Stewed cabbage with turmeric

You will need:

1. 500 grams of cabbage;
2. 200 grams of carrots;
3. 3-4 onions (take medium ones);
4. 1/3 teaspoon turmeric;
5. Mediterranean seasoning;
6. vegetable oil.

Such a common and uncomplicated recipe, in fact, loved by many. Only in traditional options cooking, due to long stewing, the cabbage becomes extremely soft and loses all its vitamins. According to the recipe we offer, the cabbage comes out juicy, fragrant, with a beautiful golden color, and the preparation itself will take about 30-40 minutes. Serve this dish with potatoes for a good combination. In addition, this cabbage is suitable as a filling for dumplings. For details about the process of preparing this dish with photo instructions, see.

Stewed cabbage with oyster mushrooms

You will need:

1. 200 grams of oyster mushrooms;
2. ¼ head of cabbage;
3. 1 small carrot;
4. 3-4 medium-sized onions;
5. ground pepper;
6. bay leaf;
7. 50 grams of tomato paste;
8. vegetable oil for frying;
9. salt.

It will take a little time to prepare, and besides, cooking will not be difficult at all. Stewed cabbage with oyster mushrooms is quite filling and tasty, and the unique aroma will not leave anyone indifferent. For details about the process of preparing this dish with photo instructions, see.

Sweets and desserts during Lent

Banana ice cream (raw)

You will need:

1. 2 bananas.

Yes, that’s all – 2 bananas. Despite the small list of ingredients, ice cream can actually be made even at home. And it turns out very tasty! Once you try it, you will want to cook it again and again. You can learn how to make banana ice cream step by step by clicking.

Energy bar from dried fruits

You will need:

1. 1 cup nuts;
2. 1 cup dates;
3. 1 cup cherries.

These dried fruit bars charge you with energy, tone the body and saturate you well. These delicious bars They also have a positive effect on the body, because these dried fruits contain a large amount of vitamins. For details about the process of preparing this dish with photo instructions, see.

Apples baked in the oven with cinnamon and lemon

What we cook from:

1. 6 apples of the optimal size for baking;
2. 1 lemon;
3. honey 2-3 spoons;
4. cinnamon to your taste.

Apples according to this recipe turn out very juicy and tasty. The combination of these products is incomparably beneficial for the body. And the aroma that spreads leaves a lasting impression. For details about the process of preparing this dish with photo instructions, see.

Oatmeal with dried fruits

To prepare 100 grams of oatmeal you need to take:

1. 100 g prunes;
2. 100 g dried apricots;
3. 100 g raisins;
4. sugar;
5. salt.

One of the healthiest breakfasts is oatmeal combined with dried fruits. And, of course, in winter, when our body needs nutrients more than usual, such a meal will be very welcome. You can cook this porridge without extra costs time and effort. Oatmeal makes porridge more tender and cooks faster, so it is preferable to use them for cooking. How to cook oatmeal with dried fruits step by step

Caramel Lenten charlotte with apples

1. flour (1.5 cups);
2. sugar (4 tbsp for caramel and 0.5 cup for dough);
3. oil (0.5 cup);
4. large apples (2 pcs.);
5. baking powder (1 teaspoon);
6. crushed cinnamon (0.5 teaspoon);
7. water (1 tablespoon).

You won't believe it, but you can even apple pie bake from lean products. It's very tasty. Detailed recipe and photos of stages. And here comes the miracle Lenten pie in the photo.

Lenten apple pancakes on water

This recipe is very, very suitable for Lent, it does not contain milk, and is soft due to a small amount of applesauce.

Ingredients:

1. wheat and whole grain flour – 3 tablespoons + 3 tablespoons;
2. medium sized apple;
3. plain water – 1 glass;
4. vegetable oil – 1 tbsp;
5. refined sugar – 2 tablespoons;
6. a little soda.

The recipe is incredibly simple. You probably already understood everything from the list of products, but look detailed instructions still worth it. Here is the link to step by step photos and description - .

For Orthodox Christians, the time of fasting is considered a time of working on oneself, both spiritually and physically. Refusal of entertainment, empty talk, forgiveness of past grievances, and observance of religious rituals are an integral part of fasting. You can find an example of a Lenten menu in this article.

Nutrition rules during fasting

Before deciding to fast, you should think about your readiness for restrictions. For pregnant women, pensioners, and people with stomach problems, it is better to limit themselves to observing spiritual fasting. The main thing in this process- be honest with yourself and count on your strengths. A hungry stomach should not distract from eating spiritual food.

During fasting, the consumption of meat, dairy and seafood is limited. Sometimes it is allowed to eat fish. It all depends on how strict the fast you decide to observe.

The strictest option is to completely refuse food for the whole day. It only fits completely healthy people not exposed to physical stress.

In the Orthodox calendar there are days of fasting on which the consumption of hot and oily foods is prohibited. Residents of northern cities should think several times before deciding on such an experiment.

Most easy option Fasting is well suited for beginners in this matter. It consists of limiting meat, fish, and dairy products, including eggs. As for the rest, you can indulge yourself when creating a Lenten menu. Delicious recipes a great variety, meat is replaced by beans or soy products, instead of fish, nori leaves are suitable, and eggs are replaced by banana.

Preparation for fasting

A week before fasting, it is customary to give up meat dishes. This will allow you to get used to the new way of eating a little and not put your body into a stressful state. At this time, believers celebrate Maslenitsa and bake pancakes using fish, eggs, cottage cheese, honey, and jam as fillings.

The menu must be maintained on the last day of Maslenitsa week. On this day, it is customary to ask for forgiveness from loved ones and let go of grievances.

Leaving the post

During fasting, the stomach adapts to a new rhythm, so new foods can cause harm to it. That is why you need to return to your usual food gradually, expanding the Lenten menu. Delicious meat dishes, sweets, baked goods and alcohol should be consumed in small quantities.

On the first day of Easter, you should not load your stomach with heavy food. It’s better to start by adding dairy products to your diet, then fish and meat.

The Lenten menu for everyone can include a simple, hearty and uncomplicated salad with beans, chickpeas and vegetables. Before cooking, soak the beans in water overnight.

Ingredients:

• a glass of beans;
• a glass of chickpeas;
• three hundred grams of green beans;
• green;
• two cucumbers;
• cherry tomatoes;
• 45 ml olive oil;
• spices;
• lime or lemon juice to taste.

Recipe for vegetable salad with beans:

1. Boil the beans and chickpeas.
2. cut green beans half and cook for 20 minutes.
3. Slice cucumbers and tomatoes.
4. In a bowl, combine legumes, vegetables, oil, lemon juice and herbs.

Vegetables, like legumes, can be anything in this dish. Don't be afraid to experiment.

Couscous is used to prepare many oriental dishes. It is famous for its soft and delicate taste. Like many cereals, it contains useful substances and minerals, has a positive effect on digestive system, leaves a feeling of fullness in the stomach for a long time. Couscous can often be found in Lenten menu recipes. During fasting, one should not forget about the correct and balanced diet. Couscous with vegetables is suitable for both breakfast and lunch.

Required components:

• a glass of cereal;
• bulb;
• carrot;
• two bell peppers;
• three tomatoes;
• chili pepper;
• zucchini;
• a glass of water;
• a couple of cloves of garlic;
• olive oil;
• green;
• spices.

Cooking steps:

1. Wash the vegetables well. Peel carrots, onions and zucchini.
2. Cut carrots, onions, tomatoes, garlic into small layers and heat them in a frying pan.
3. Cut the zucchini and pepper into larger pieces and place with other vegetables.
4. Chop the chili pepper as much as possible and put it in the pan.
5. After stirring for five minutes, add seasonings.
6. Pour in water and place couscous.
7. Simmer for five minutes with the lid closed.

To add freshness and juiciness to the dish, add herbs and a drop of lemon juice.

This dish can be prepared using other vegetables you like. For example, eggplants, cabbage, and beets are suitable for them. Mushrooms will perfectly complement couscous with vegetables.

Solyanka with mushrooms is an unusual, original and tasty dish. It will undoubtedly become a highlight in your Lenten menu. During fasting, hodgepodge can be consumed on any day, as it is eaten both hot and cold.

This is the kind of dish that can be prepared when guests are on the doorstep. It will surprise them with its aroma and pleasant sour taste.

The ingredients in this dish are interchangeable. You can use whatever vegetables you find in your refrigerator. There is also a version of the dish using sauerkraut.

Necessary ingredients for making solyanka:

• pickled cucumber;
• bulb;
• five potatoes;
• two hundred grams of mushrooms;
• one hundred grams of pickled mushrooms;
• a small spoon of tomato paste;
• 45 grams of vegetable oil;
• spices to taste.

Preparation:

1. Fill a bowl with water and place it on the stove.
2. Wash, peel and cut the potatoes. Place into boiling water.
3. Make a fry. Chop carrots and onions. Fry in vegetable oil.
4. Fry mushrooms in another bowl.
5. Combine the prepared mushrooms with frying.
6. Place chopped in small pieces pickled cucumber.
7. Stir for a couple of minutes, add pickled mushrooms.
8. Keep the frying on the fire for another minute and throw it into the pan with the boiled potatoes.
9. Add seasonings, bay leaf, chopped dill or parsley.
10. Cook for a couple of minutes and turn off.

Place a slice of lemon on top of the soup in a plate; you can replace it with olives or capers.

Peppers stuffed with vegetables and couscous

Stuffed peppers are usually prepared using ground meat. In this version, the meat is replaced with couscous and vegetables. This dish can be safely included in your Lenten menu for every day. Instead of this cereal, you can use rice or buckwheat.

Recipe ingredients:

• bell pepper(about 7 pieces);
• 30 grams of couscous;
• 30 grams of pumpkin;
• half a red onion;
• half a small spoon of soy sauce;
• 300 ml filtered water;
• a little olive oil;
• a sprig of cilantro;
• a sprig of parsley;
• a clove of garlic;
• spices to taste.

Cooking steps:

1. Heat one hundred milliliters of water in a container, and when it starts to boil, add the cereal into it.
2. Close the container with a lid. After five minutes, the couscous is ready.
3. Peel the pumpkin, chop the pulp and mix with ready-made cereal.
4. Finely chop the onion and fry it in a well-heated frying pan. Once ready, transfer to a bowl with pumpkin and couscous.
5. Add chopped parsley and cilantro and spices. Mix well. The filling is ready.
6. Wash the peppers and cut out the cores. Fill with the resulting filling.
7. Pour the remaining 200 ml into the bowl clean water. Spread pepper evenly into it.
8. Simmer the dish with the lid closed.

After 20 minutes, the pepper is ready to eat.

There are a large number of Lenten menu recipes with the addition of lentils. This type of bean is a storehouse of vitamins, useful minerals and substances. Eating dishes with lentils has a beneficial effect on the digestive and cardiac systems.

Before preparing the dish, lentils must be soaked in water overnight.

Required ingredients for curry:

• 220 g legumes;
• 200 g boiled rice;
• bulb;
• 460 g tomato paste;
• 150 ml coconut milk;
• a couple of cloves of garlic;
• a large spoon of olive oil;
• one large spoon of curry spices;
• small spoon of garam masala;
• a small spoon of turmeric and ginger.

Cooking steps:

1. Boil the beans.
2. Heat oil in a hot frying pan, add chopped onion and garlic. Fry until golden brown.
3. Add pasta, milk and spices to them. Cook for about six minutes.
4. Add beans and stir. In 20 minutes your dish will be ready.

Serve the curry along with rice.

It's hard to believe that cabbage rolls can be lean. The menu during Lent can be replenished with this dish made from mushrooms and rice.

Ingredients for vegetable cabbage rolls:

• a glass of filtered water;
• cabbage;
• half a glass of rice;
• 300 grams fresh champignons;
• carrot;
• tomato paste to taste.

Preparation:

1. Cook the rice until it is half cooked.
2. Wash the cabbage and divide it into leaves. Place them in boiling water and cook for just under a minute.
3. Place hot sheets under cold water to cool.
4. Chop carrots and mushrooms and mix. Combine the resulting mass with rice.
5. Distribute the filling among the leaves. Wrap carefully. If the sheet opens, secure it with a toothpick.
6. Pour water into the cooking vessel and tomato paste. Place the cabbage rolls.
7. Simmer for 20 minutes over medium heat.

This dish can be decorated with herbs.

Buckwheat cutlets

Lenten menu recipes are full of options for preparing buckwheat cutlets. You can use regular cereal, but if you see green buckwheat on the shelves in the store, then opt for it. This kind of buckwheat is more natural product, also when cooked it becomes more sticky than regular cereal.

For buckwheat cutlets you will need the following products:

• 300 grams of cereal;
• bulb;
• 12 grams of garlic;
• greens to taste;
• spices to taste.

1. Place the boiled porridge in a blender and blend until it forms a paste. Transfer to a bowl.
2. Finely chop the greens, onion and garlic. Combine with buckwheat mass. Mix.
3. Form circles. If the cutlets fall apart, you need to add breadcrumbs.
4. Fry in a hot frying pan.

If you want to make the cutlets lighter and more dietary, then bake in the oven until golden brown.

The dish can be supplemented with vegetable salad or boiled potatoes.

Pancakes are one of the favorite treats of both children and adults. They can act as a main dish and as a dessert.

Stuffing pancakes squash caviar or hummus, you will create a lunch hearty dish, which will suit the Lenten table menu. Filled with jam, marmalade or honey, pancakes become a delicious dessert.

For cooking lean pancakes we will need:

• a glass of water;
• a glass of sifted flour;
• 100 grams of sugar;
• 50 ml vegetable oil;
• 5 grams of soda;
• 2 grams of vanillin.

1. Gradually combine flour with water. Stir frequently to prevent lumps from forming. You can use a blender.
2. Add sugar and vanilla to the flour mixture. If you do savory pancakes, then do not add sugar.
3. Add oil and lastly soda. Stir until bubbles appear.
4. Pour the resulting mixture onto a hot frying pan. To prevent pancakes from falling apart, take more dough.
5. Fry on both sides.

The dish is designed for eight people.

Black currants can be replaced with any other berries. This recipe makes twelve cupcakes. By adding this recipe to your Lenten menu, you will delight yourself and your loved ones with a delicious dessert.

For cupcakes we will need:

• a glass of berries;
• cup wheat flour;
• a glass of oatmeal cereal;
• tablespoon flaxseed flour;
• half a glass of sugar;
• a tablespoon of baking powder;
• 250 ml soy milk;
• three tablespoons of applesauce;
• three tablespoons of vegetable oil.

Cooking steps:

1. Preheat the oven to 180 degrees.
2. In a bowl, mix milk, puree and butter.
3. In another bowl, combine the cereal, both flours, sugar and baking powder.
4. Mix the contents of the first bowl with the contents of the second.
5. Divide the resulting mass into molds.
6. Bake for 25 minutes.

The finished baked goods take on a golden brownish hue.

Berry smoothie will become a great addition Lenten menu. Instead of berries, kiwi, apple or other fruits are also suitable. Since in the winter season it is difficult to meet fresh berries, you can use frozen ones.

Required components:

• a glass of cherry juice;
• 60 grams of ripe banana;
• 100 grams of frozen strawberries;
• 100 grams of frozen cherries.

Combine all ingredients in a blender and beat well. The drink can be consumed both warm and cold, adding a little ice.

Cuisines of the world, and especially Russian, boast a huge selection 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 of legumes you can cook 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),
handful 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's left is to sprinkle wine vinegar and pour olive oil over it.

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. Post it cooked rice into 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:
Wash the lentils and pour 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 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 pour 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. Fold the cabbage rolls into glass jar or enamel pan(make sure there are no chips or rust on the enamel!), pour cold marinade and refrigerate for 2-3 days.

Fragrant potato roll

Ingredients:
700 g potatoes,
3 tbsp. (without a slide) starch,
salt.
For the 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, 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 pcs. 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 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 ready pie in a mold, place on a plate, chop 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 puree, sugar, sugar syrup, water and put on slow fire. Then, after boiling, pour the resulting mixture 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, a deterioration in the general condition and even exacerbation of certain diseases is possible. 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 herbal 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 food, which is rich in protein and promotes 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 many of them now - soy milk, cheese-tofu, all 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

MONDAY

TUESDAY

WEDNESDAY