Lenten dishes: recipes with photos

The dietary rules for fasting are quite simple. The most effective will be to follow the scheme of combining products that will not only keep you in good shape, but also give strength and prevent stress for the body during this difficult time. The following is a rough list of foods that will become the main diet during the fast.

Cereals – These are the “right” carbohydrates that provide the body with energy throughout the day.

pulse – a storehouse of healthy and easily digestible protein.

Pasta (pasta) – one of the most satisfying foods. It is worth, however, to choose products from durum wheat. There are more useful substances in such a paste, and the figure will not suffer from it.

Vegetables and fruits – a huge amount of vitamins, minerals, macro- and microelements, useful acids. The only thing worth remembering is that you cannot eat only vegetables, this can lead to problems in the body and with the stomach, in particular.

Nuts and dried fruits… Dried fruits are replacing sweets, which are difficult to do without for seven weeks. In addition, nuts have a lot of benefits for the body. The convenience of this product is that you can take a snack with it at any time and immediately feel full. As for dried fruits, prunes, for example, have a beneficial effect on digestion, and dried apricots and apricots – on the nervous system and heart.

Lentils with vegetables

Lentils – 1 cup, leeks – 1/4 of the white part, 1 small beans, 1 fresh tomato or 2 tbsp. l. sun-dried tomatoes, vegetable oil, salt.

Boil the lentils in the main way (like buckwheat), it is better not to soak the lentils beforehand! This will shorten the cooking time, but then the lentils will lose more nutrients. Finely chop the onion and carrots and fry in vegetable oil, add boiled lentils and chopped tomatoes to the vegetables (if you use sun-dried tomatoes, you can use sun-dried tomato oil to dress the lentils).

Polenta

Polenta – 1 glass, salt, truffle oil.

Bring the water to a boil and gradually add the polenta. Cook for about 20 minutes, until the polenta is loose against the sides of the pot. Season the finished polenta with truffle oil and serve immediately. Polenta can be fried. Chill the polenta, then cut it into pieces and sauté in vegetable oil. Fried polenta goes well with fried eggplant.

Pasta: with pesto sauce and mushrooms

Penne – 100 g, tomato sauce – 3 tbsp. l., pesto sauce – 1 tsp.

Boil the pasta and stir in the tomato and pesto sauce. If you decide to make the sauces yourself, then for the tomato sauce, fry the onion and garlic in olive oil, add the tomatoes in your own juice, fresh basil and spices, and stew. For the pesto sauce, take ½ cup olive oil, a bunch of basil, a clove of garlic, salt and a handful of pine nuts and grind the ingredients with a blender.

Tagliattele – 100 g, zucchini – ½ pcs., 100 g of mushrooms, olive oil, spices.

Cut the zucchini into thin strips, and the mushrooms into slices. Fry vegetables in olive oil and add the boiled paste, stir. You can also add sun-dried tomatoes and canned olives to this dish.

Hercules

For oatmeal porridge, use 1/2 cup oatmeal, 2 cups water, salt and sugar.

When the porridge is ready, add chopped dried fruits and nuts to it. Instead of sugar, honey or jam is ideal.

Buckwheat with mushrooms

Buckwheat – 1 glass, ½ small onion, ½ celery stalk, ½ small carrots, 100 g of champignons, vegetable oil, spices.

Finely chop the onion, carrot, celery and sauté in vegetable oil, add the mushroom wedges and continue frying. Stir in boiled buckwheat to ready-made vegetables. Also, instead of champignons, you can use dry mushrooms, for this add mushrooms to buckwheat when you boil it; there will be almost no mushrooms in the porridge, but the aroma is guaranteed to you.

Rice with vegetables

Rice – 1 cup, ¼ white leeks, ½ celery stalk, ½ small carrots, 1 pc. bell pepper, vegetable oil, soy sauce, sesame seeds, spices.

Finely chop all vegetables and fry in vegetable oil, add boiled rice, soy sauce and mix well. Sprinkle with sesame seeds before serving. (Vegetable oil can be substituted for sesame oil.)

Baked figs

Figs – 4 pcs., Rosemary – 2 sprigs, honey – 1 tbsp. l.

Cut the figs into 4 pieces, pour over the honey and add sprigs of fresh rosemary. Bake the figs in the oven at 170 ° C for about 7-8 minutes. Baked figs are both an independent dish and are ideal as an addition, like jam.

Pear in syrup

The pear itself is self-sufficient, but I propose to prepare an original dish from the pear. Pear – 3 pcs., Spices (cloves, coriander, cinnamon, allspice, star anise), fresh mint, sugar.

Prepare a syrup from spices, sugar and water, bring it to a boil, place a peeled pear in it and cook until soft. After the pear is cooked, refrigerate it. Use it as a stand-alone dish or as an ingredient in a salad (lettuce, sweet and sour sauce, and tofu).

Nut dessert

This is an elementary dessert recipe brought from the Far North. In addition to its great nutritional value, it also has healing properties, it can be used as a prophylaxis for respiratory diseases.

Take equal parts pine nuts, frozen lingonberries and honey, mix. It is better to use frozen berries so as not to crush them while stirring, and then let the dessert infuse a little.

Pineapple dessert

Pineapple – ¼ pcs., Kiwi – 1 pc., Strawberry – 6 pcs.

This original dessert will brighten up your leisure time at any time. Peel the pineapple and slice thinly. Finely chop the strawberries and kiwi and mix. Arrange the pineapple slices on a plate and use a cup to place the kiwi and strawberry turret on top. Since in our country there is only one month of high-quality strawberries, I recommend using frozen strawberries in this recipe. From strawberries, you can safely make a sauce (strawberry, sugar and water) and pour it over pineapple carpaccio.

Beetroot salad with grapefruit

Beets – 1 pc., Green tabasco sauce – ¼ tsp., Mix salad, grapefruit – 1 pc., Granular mustard – ½ tsp., Olive oil – 3 tbsp. l., fresh or frozen raspberries – a few berries, spices.

Wash the beets, dry and bake in the oven until cooked in foil with salt. Cut the finished beets into large cubes and season with some olive oil and Tabasco sauce (green is more tender than the classic red). Cut the grapefruit into fillets, squeeze the juice from the leftovers, add the mustard, olive oil and mix well. Combine the salad mix with grapefruit fillets, fresh or frozen raspberries, baked beets and season the salad with prepared mustard sauce.

Balsamic tomato

To prepare this dish, take 1 ripe tomato, 1 tbsp. l. pesto sauce, 3 tbsp. l. balsamic vinegar and a gelatin leaf.

Scald the tomato in boiling water and remove the skin from the tomato. Heat balsamic vinegar to 60 ° C and add gelatin pre-soaked in cold water into it, cool. Cut the tomato into thin slices, sprinkle with sugar (then the tomato will reveal all its taste and aroma), sprinkle with finely chopped balsamic jelly on top and pour the pesto sauce.

Greek salad with tofu

I suggest making a classic Greek salad, but instead of feta cheese, I suggest using fried soy cheese.

Tomato – 1 pc., Cucumber – 1 pc., Bulgarian pepper – 1 pc., Red onion – ½ pc., Iceberg lettuce, olive oil, tofu cheese, spices.

Tear the salad in large pieces, cut the onion into thin rings, and cut the rest of the vegetables into medium cubes. Season the salad with oil and spices. Cut the tofu into medium cubes and fry on all sides in a well-heated skillet on all sides and stir into the salad.

Salad with artichokes

For this salad, I suggest using a canned artichoke. Take 3 artichokes, 50 g lettuce, sun-dried tomatoes – 1 tbsp. l., cherry tomatoes – 5 pcs., mustard – 1 tsp., lemon juice – 1 tsp., honey – 1 tsp., olive oil – 3 tbsp. l.

Mix salad mix, artichokes and two types of tomatoes. Use mustard, lemon juice, honey and butter to make a sauce. Season the salad with the resulting sauce.

Appetizer from aubergines

Eggplant – 1 pc., Vegetable oil, spices, nuts, pesto sauce, garlic – ½ clove.

For a quick and satisfying snack, cut the eggplant into slices, season with spices (preferably using Provencal herbs), fry in vegetable oil until tender, serve with pesto sauce and chopped garlic. Alternatively, place tofu cheese on the fried eggplant slices and bake in the oven.

Fennel salad

Fennel – 1 pc., Orange – 1 pc., Olive oil – 1 tbsp. l.

The recipe for this salad is ideal in the summer (heat), it helps to quench your thirst, but it will not be superfluous during the fast. Cut the orange into a clean fillet. Cut the fennel into thin strips and combine with the orange fillet. Season the salad with olive oil.

Pumpkin risotto

Pumpkin – 150 g, Arborio rice – 1 cup, ¼ white leek, garlic – 1 clove, ½ celery stalk, ½ small carrots, olive oil, spices.

Make a risotto. To do this, chop the onion, celery and garlic and fry on medium heat with the addition of olive oil until the onion is transparent, then add the rice and continue to fry for about 2 minutes, then pour in the vegetable broth (or water, the main thing is that the liquid is hot, this will give the dish tenderness ), boil a little and cook the risotto over medium heat, periodically adding hot broth. Wash the pumpkin, dry and bake in the oven until cooked in foil with salt. Cut the finished pumpkin into large cubes and stir into the finished risotto.

Minestrone soup

To prepare the classic (we, however, removed parmesan cheese from the recipe) minestrone soup, you will need 200 g of dried brown beans, 4 small potatoes, 2 carrots, 2 green onion stalks, 2 stalks of celery stalks, 2 small zucchini, 2 tomatoes, 1 bunch parsley, 150 g of pasta (wheels, ears), 4 tbsp. l. olive oil, 2 tbsp. l. pesto, spices.

Soak the beans overnight. Drain the next day. Wash potatoes, carrots, celery, zucchini and onions, cut into circles. Pour 2 liters of water into a large saucepan, bring to a boil and season with salt. Put the beans in a saucepan, cook for 15 minutes, then add the chopped vegetables and olive oil and cook for 30 minutes. over low heat. Pour the tomatoes for 1 minute. boiling water, peel from the skin, cut crosswise, remove the seeds. Coarsely chop the tomato pulp. Finely chop the parsley. Put the tomatoes and parsley in the soup and cook for 1 min. Put short pasta in soup and cook until pasta is done. Add the pesto sauce to the finished soup and stir gently.

Eating during the fast does not exclude the consumption of seafood, so for a snack – a couple of recipes with sea reptiles.

Stuffed squid

1,2 kg fresh or frozen medium squid, 2 lemons, 2 tsp. fresh rosemary (or 1 tsp. dried), 1 bunch of parsley, 3-4 anchovies, 2 cloves of garlic, 3 tbsp. l. bread crumbs, olive oil for greasing squid, spices.

Peel the squid, carefully gut it, taking care not to damage the integrity of the carcass. Cut off the head with tentacles. Do not discard tentacles. Rinse the squids well inside and out, dry with a paper towel. Sprinkle the inside of the squid carcasses with the juice of half a lemon. Filling: finely chop the tentacles (about 200 g), put in a bowl. Chop the rosemary and parsley and mix with the tentacles. Wash the anchovies, dry, chop finely and add to a bowl. Also add the breadcrumbs, zest of half a lemon and mix well. Salt and pepper. Preheat the oven to 200 ° C. Fill the squid carcasses with the filling. Sew up the opening of the carcass with white threads. Put the carcasses on a baking sheet, grease with olive oil, salt and pepper, put a little rosemary on top. Place the baking sheet in the oven and bake for 40 minutes. Serve with lemon wedges.

Tip: Squids can be grilled. Then reduce the cooking time to 20 minutes. A squid filling can be made with a mixture of minced fish, herbs, lemon juice, and garlic. Or another option: slices of white bread fried in olive oil, anchovies and parsley. Anchovies can be substituted for canned sprat in oil.

Mussels

2 kg of fresh mussels in shells, 60 g of onions, 40 g of shallots, 40 g of parsley, 20 g of vegetable oil, 100 ml of infusion of vegetable broth with saffron, salt to taste.

Rinse the mussels well. Discard mussels with open flaps. Heat vegetable oil in a frying pan, add finely chopped onion and parsley. Add mussels, infusion, salt. Cover the pan with a lid, simmer the mussels over medium heat until the doors open. Remove the mussels from the broth, put on a dish. Discard mussels with unopened flaps. Strain the broth through a sieve. Heat the broth and pour over the mussels. Serve slices of white bread fried in a toaster or grill with the dish.