Contents
Great Lent awaits us ahead, which will last 47 days. And although this is a time for modest food, it can also be not just tasty, but also healthy and varied. If you are just looking for new ideas to add to your culinary treasury, then take a look at our selection. Do not forget that on some days of fasting you need to eat exclusively raw food, and only add vegetable oil to your dishes on weekends.
Breakfast porridge
This is a healthy and very tasty dish that is prepared without heat treatment. Perfect for both children and adults.
Ingredients:
- Green buckwheat – 50 grams;
- Berries – 100 grams;
- Banana – 1 pc.;
- Flax seeds – 2 tbsp. l.;
- Dates – 4 pcs.;
- Muesli – 50 grams;
- Cinnamon – 1 pinch (optional).
Soak green buckwheat in water overnight. After rinsing, cover with clean and damp gauze and leave to germinate for 1-2 days. Grind flax seeds. Remove the pits from the dates. Peel the banana. Place buckwheat, dates, seeds, and banana into a blender bowl. Add half the berries and cinnamon to taste. Beat until smooth. Place the finished porridge in a bowl, add berries and muesli.
Banana pancakes
A great option for a delicious breakfast or Sunday snack for the whole family.
Ingredients:
- Banana – 1 pc.;
- Sugar – 2 tbsp. l.;
- Flour – 180 grams;
- Soy milk – 250 grams;
- Salt – 1 pinch;
- Vegetable oil – 1/2 tsp;
- Baking powder – 1 tsp.
Sift flour with baking powder. Place the peeled and chopped banana in a deep bowl. Add sugar and salt. Pour in the soy milk and blend with an immersion blender until smooth. Add dry ingredients and stir until smooth. Grease the pan with vegetable oil. Pour some batter into the center and fry the pancakes on both sides until golden brown.
Green salad with broccoli
A very healthy, bright and light salad can be prepared for a snack, as well as a side dish or dinner, for example.
Ingredients:
- Arugula – 1/2 bunch;
- Lettuce leaves – 1 bunch;
- Broccoli – 100 grams;
- Cucumber – 100 grams;
- Lemon juice – 1 tbsp. l.;
- Salt, pepper, sesame – to taste;
- Vegetable oil – 1 tbsp. l.
Wash the broccoli, dry it and separate it into florets. Place in a frying pan with heated oil and fry for a couple of minutes. Cut the cucumbers into thin slices. Wash the greens, dry and chop a little. Place all ingredients in a salad bowl. Add salt and pepper to taste, sprinkle with lemon juice. Mix gently, sprinkle with sesame seeds and serve.
Vegetable aspic on agar
Incredibly beautiful vegetable aspic can be prepared even for a festive table. Vegetables can be used either fresh or frozen.
Ingredients:
- Water – 600 grams;
- Cauliflower – 150 grams;
- Broccoli – 150 grams;
- Green peas – 50 grams;
- Corn – 50 grams;
- Agar-agar – 1 tbsp. l.;
- Salt and spices – to taste.
Pour boiling water over frozen peas and corn for 3-4 minutes, then dry. Separate broccoli and cauliflower into florets, place in boiling salted water and boil for 5 minutes. Dry. Bring the water to a boil. Add salt and your favorite spices for taste and aroma. Boil for about 5 minutes. Then add agar-agar and cook for another minute. Place the vegetables in the pan and smooth out. Strain the water and pour into the mold. Cool a little and put it in the refrigerator so that the aspic hardens.
Celery pate with nuts
Delicious Lenten pate can be served both for breakfast and for a snack. If you want to cook it on the “raw” days of fasting, omit the onions.
Ingredients:
- Walnuts – 150 grams;
- Celery stalk – 100 grams;
- Onion – 1 pc.;
- Vegetable oil – 1 tbsp. l.;
- Water – 2 tbsp. l.;
- Salt and pepper – to taste.
Peel the onion and cut into thin half rings. Fry in vegetable oil until lightly browned and cool. Add nuts to blender bowl. Add chopped celery and onion. Salt and pepper to taste. Pour in a little water and whisk everything until the consistency of a thick but homogeneous pate.
Eggplant cutlets
These cutlets are an excellent option for a lean lunch. You can serve them with sauce or side dish.
Ingredients:
- Eggplant – 1 pc.;
- Breadcrumbs – 60 grams;
- Garlic – 1 clove;
- Red onion – 1/2 pcs.;
- Vegetable oil – 1-2 tbsp. l.;
- Salt, spices and herbs – to taste.
Wash the eggplants, peel and cut into small cubes. Place the eggplants in a frying pan with heated oil and fry until golden brown and soft over medium heat. Peel and chop the onion. Chop the washed and dried greens. Pass the garlic through a press. Combine onions, herbs and garlic. Add the eggplant (you can mash the eggplant with a fork if desired). Add salt, pepper and stir. Add breadcrumbs in small portions to form a homogeneous mixture. Heat oil in a frying pan. Form cutlets and place in a frying pan. Over medium heat, fry the cutlets until golden brown on both sides.
Lentil soup
For those who prefer first courses for lunch, this soup is perfect. If desired, you can mash the prepared lentils and serve the puree soup.
Ingredients:
- Red lentils – 2 cups;
- Water – 4 glasses;
- Olive oil – 2 tbsp. l. (optional);
- Salt, pepper, lemon juice – to taste;
- Spices (garlic, paprika, curry, chili) – to taste.
Combine lentils and water in a saucepan. Place on the fire and bring to a boil. Reduce heat and skim off any foam that has formed. Add salt, ground garlic, curry and paprika to taste. Cook the lentils over low heat until tender, about 20-25 minutes. Pour the finished soup into bowls and add chili to taste. Depending on the day of fasting, the soup can be drizzled with olive oil.
Spaghetti with mushrooms and celery
A hearty lunch or dinner is delicious pasta with fried mushrooms and spicy celery root. Great idea for variety.
Ingredients:
- Spaghetti – 100 grams;
- Celery root – 100 grams;
- Champignons – 150 grams;
- Onion – 1/2 pcs.;
- Vegetable oil – 1 tbsp. l.;
- Salt and pepper – to taste.
Peel and chop the onion and celery root. Wash the mushrooms, dry and finely chop. Heat vegetable oil in a frying pan, place everything in the pan and fry over medium heat for about 10 minutes, stirring. Salt and pepper to taste. At the same time, bring the water to a boil and add salt. Add spaghetti and boil until done. Drain the spaghetti in a colander to remove excess water, then transfer to the pan. Stir, heat for a minute and serve.
Honey cake with dried fruits
For dessert you can bake a delicious and easy cake with honey and your favorite dried fruits for tea.
Ingredients:
- Flour – 250 grams;
- Sugar – 100 grams;
- Honey – 4 tbsp. l.;
- Vegetable oil – 100 grams;
- Tea – 150 grams;
- Dried fruits – 200 grams;
- Soda – 1 tsp;
- Cinnamon – to taste.
Wash dried fruits, add hot water and leave for 5-10 minutes. In a deep bowl, combine flour, sugar, soda and cinnamon. Add honey, pour in tea and vegetable oil. Mix everything until smooth. Dry the dried fruits and add to the dough, mix again. Place the finished dough in a heat-resistant form and place in an oven preheated to 180 degrees. Bake the cake for about 40-45 minutes until done.
Crispy, aromatic and very tasty cookies are perfect for tea.
Ingredients:
- Chickpea flour – 70 grams;
- Brown sugar – 35 grams;
- Nuts – 15 grams;
- Vegetable oil – 30 grams;
- Water – 30 grams;
- Coconut flakes – 10 grams;
- Lemon zest – 1/3 tsp;
- Cinnamon – 1 pinch.
In a dry frying pan, fry the flour until light golden brown. Remove from heat and cool. In a blender bowl, combine lemon zest, nuts, sugar, coconut and cinnamon. Grind. In a deep bowl, mix the flour, the resulting mixture, water and oil. Knead into a homogeneous dough. Place the dough on the work surface between two sheets of parchment and roll out. Use a cookie cutter or glass to cut out the cookies. Place them on a baking sheet. Bake cookies in an oven preheated to 180 degrees for 8-10 minutes until golden brown.
Apple-peanut butter
This sweet paste is incredibly tender, tasty and, most importantly, healthy.
Ingredients:
- Dried apples – 40 grams;
- Peanuts – 300 grams;
- Sugar – 70 grams;
- Cinnamon – to taste and desire.
Pour the peanuts into the blender bowl and start blending. The mass should become homogeneous. Add sugar, cinnamon and apples to the bowl. Beat until smooth. The finished pasta can be served immediately.
Bon appetit!