Great post: TOP 5 recipes

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Great post: TOP 5 recipes
Great post: TOP 5 recipes
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TOP 5 homemade hearty recipes with photos of cooking in Lent. Video recipes.

Lenten recipes

With the beginning of the longest and strictest Lent, many housewives are wondering what to cook so as not to break it, while eating well? At this time, the diet is severely limited. It is forbidden to eat products of animal origin (meat, eggs, dairy products), fish and alcohol are taboo. However, fasting is not a reason to go hungry and limit the menu to bread and water. The basis of food at this time is vegetables, fruits, mushrooms, legumes and cereals. This gives some reason to believe that lean dishes are tasteless. Therefore, in this material we will debunk this myth. We have selected TOP-5 interesting recipes that you can cook during Lent and surprise your family with delicious dishes.

Lean bean salad

Lean bean salad

Wonderful Lean Bean Salad is a dish with few ingredients, yet it is filling and nutritious. It will only benefit our body. It is prepared in a matter of minutes, of course, if you have boiled beans.

  • Caloric content per 100 g - 115 kcal.
  • Servings - 3
  • Cooking time - 30 minutes, plus time for boiling beans

Ingredients:

  • Boiled beans - 150 g
  • Carrots - 1 pc.
  • Salt to taste
  • Refined vegetable oil - 3 tablespoons
  • Parsley to taste
  • Bulb onions - 1 pc.
  • Garlic - 2 cloves
  • Ground black pepper - to taste
  • Walnuts - 6 pcs.

Cooking Lean Bean Salad:

  1. Soak the beans overnight in cold water, then drain, rinse, cover with fresh water and put on fire. Boil, reduce heat, remove foam and cook until tender, uncovered. Different types of beans are cooked for different amounts of time. Red beans will be ready in one hour, white beans in 45 minutes.
  2. Strain the boiled beans by turning them over in a sieve, cool and place in a bowl.
  3. Peel the onion with carrots and chop: onions - into thin half rings, carrots - grate on a coarse grater.
  4. Heat vegetable oil in a skillet and sauté onions and carrots until golden brown, stirring occasionally. Cool the vegetables and add to the beans.
  5. Pepper the products and add chopped walnut kernels, which are pre-dried in a clean and dry frying pan.
  6. Peel the garlic, pass through a press and add to the salad.
  7. Then add chopped parsley, salt to taste and stir.
  8. Chill the lean bean salad in the refrigerator for 15 minutes and serve.

Eggplant Vegetable Stew

Eggplant Vegetable Stew

A tasty and easy to prepare lean vegetable dish - eggplant stew. It turns out a beautiful and bright treat. Eggplants and all vegetables remain intact and soft. We recommend trying for a casual and festive table.

Ingredients:

  • Eggplant - 400 g
  • Tomatoes - 250 g
  • Sweet pepper - 250 g
  • Carrots - 150 g
  • Vegetable oil - for frying
  • Salt to taste
  • Turmeric - 0.5 tsp
  • Ground coriander - 0.5 tsp
  • Ground black pepper - to taste
  • Parsley - a few twigs

Cooking Eggplant Vegetable Stew:

  1. Wash the eggplants and cut into not very small cubes of 1, 5 × 1, 5 cm. If you wish, you can pre-peel the eggplants to make the stew more tender.
  2. Put the eggplants in a bowl, cover with salt water (for 1 liter of water - 2 tablespoons of salt), put a plate on top so that they do not float and leave to soak for 20 minutes so that they do not taste bitter. Even after soaking, the fruits will not absorb much oil and will retain their shape better during heat treatment.
  3. Peel the carrots, wash and grate on a coarse grater.
  4. Peel the bell peppers from the seed box and cut into cubes.
  5. Put the pan on the fire, pour oil to cover the bottom and heat.
  6. Add the turmeric and coriander to the skillet and cook the spices for 1 minute.
  7. Then put the vegetables: carrots with bell peppers and sauté over medium heat for 5 minutes, stirring occasionally.
  8. Drain the eggplant, rinse, squeeze and add to the pan to lightly fried vegetables.
  9. Wash the tomatoes, cut into slices and send to the pan.
  10. Stir the food, cover and simmer the stew over medium heat for 20 minutes until the eggplants are tender. Stir occasionally.
  11. Then salt the food, add black pepper to taste, stir and simmer under a closed lid for 5 minutes.
  12. Sprinkle the finished eggplant stew with chopped parsley and serve. The dish is delicious both warm and cold.

Tomato gazpacho

Tomato gazpacho

Tomato gazpacho is a cold and refreshing soup made with mashed tomatoes. The dish comes from Spanish cuisine, and will be an excellent substitute for Russian okroshka or Belarusian beetroot.

Ingredients:

  • Tomatoes - 450 g
  • Onion - 0.5 head
  • Canned pepper - 1 pc.
  • Cucumbers - 1 pc.
  • Tomato juice - 3 tbsp
  • Cilantro - 35 g
  • Red wine vinegar - 1 tsp
  • Olive oil - 0.25 tbsp
  • Tabasco sauce - to taste

Cooking tomato gazpacho:

  1. Wash tomatoes and cucumbers, cut into small pieces and transfer to a food processor.
  2. Add the peeled and chopped onion.
  3. Season with red pepper and chop until puree.
  4. Transfer the vegetable mass to a bowl.
  5. Add tomato juice, finely chopped cilantro, vinegar, olive oil and a few drops of Tabasco.
  6. Mix everything well, salt and pepper and refrigerate in the refrigerator.

Potatoes stuffed with mushrooms

Potatoes stuffed with mushrooms

Mushroom-stuffed potatoes are a delicious and nutritious dish that diversifies the daily menu and decorates the festive table. Potatoes baked until golden brown, stuffed with juicy mushroom filling, looks spectacular, but it turns out incredibly with a seductive taste. It can be stuffed pre-boiled until tender, or raw.

Ingredients:

  • Potatoes - 8-9 pcs.
  • Salt to taste
  • Vegetable oil - for frying
  • Champignons - 500 g
  • Onions - 1 pc.
  • Garlic - 2 cloves
  • Ground black pepper - to taste
  • Dried Italian Herb Blend - To Taste
  • Parsley - a bunch
  • Wheat flour - pinches
  • Sour cream - 250 ml
  • Cheese - 150 g

Cooking potatoes stuffed with mushrooms:

  1. Wash the potatoes, dry them, brush them with vegetable oil, sprinkle them with salt and place them in a preheated oven up to 180 ° C. Bake the tubers 50-60 minutes until tender.
  2. For the filling, peel the onions, chop finely and fry for 5-7 minutes until golden brown.
  3. When the onions are browned, add the diced mushrooms.
  4. Fry the mixture for 10 minutes, stirring occasionally, until the mushrooms form a liquid that should be almost completely evaporated.
  5. Then add flour, finely chopped garlic cloves to the pan, stir and fry the mixture for 1 minute.
  6. Add sour cream to the pan, stir and bring to a boil.
  7. Season with salt, ground pepper and dried herbs to taste. Stir and simmer over low heat for 1-2 minutes.
  8. Turn off heat and add chopped parsley.
  9. Chill the baked potatoes a little, and cut off 1/4 of the tuber by moving the knife horizontally. Use a spoon to scoop out the pulp, leaving a thin layer along the rind to form a hollow tuber with a "lid".
  10. Add the extracted potatoes to the mushroom filling, and fill the tubers with the resulting filling.
  11. Place the potatoes in a greased baking dish, sprinkle with grated cheese and bake in a preheated oven at 200 ° C for 15-20 minutes to brown the cheese.

Lean mushroom mushroom soup

Lean mushroom mushroom soup

Delicious and light champignon soup is quite quick and easy to prepare. It can be prepared at any time of the year with a minimum of food. This is a basic recipe that you can add to your liking.

Ingredients:

  • Champignons - 8-10 pcs.
  • Potatoes - 3-4 pcs.
  • Carrots - 1-2 pcs.
  • Bulb onions - 1 pc.
  • Garlic - 2-3 cloves
  • Dill - a few twigs
  • Parsley - a few twigs
  • Vegetable oil - for frying
  • Salt to taste
  • Ground black pepper - a pinch

Cooking Lean Champignon Mushroom Soup:

  1. Peel potatoes, onions, carrots and garlic, wash and chop: potatoes - small cubes, onions - quarter rings, carrots - grate on a coarse grater, garlic - pass through a press.
  2. Wash the mushrooms and cut into slices or cubes.
  3. Pour 2 liters of water into a saucepan, put on fire, boil and send potatoes to boil.
  4. Fry carrots and onions in a pan with butter until soft.
  5. Then add the mushrooms with garlic to the pan and cook the frying for another 5 minutes.
  6. When the potatoes are almost ready, add the frying, salt, pepper and cook after boiling for 10 minutes.
  7. Add chopped herbs to the prepared soup, let the soup simmer for 1-2 minutes and remove from the stove.

Video recipes:

Lean salad with beans

Lean vegetable stew

Lean baked potatoes stuffed with buckwheat and vegetables

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