In the post we refuse food of animal origin.
But this does not mean that you need to nibble carrots all day long or eat only vegetables.
In the post you can cook a full, hearty, and most importantly delicious lunch.
Lenten lunch - the basic principles of cooking
At first, prepare a variety of soups, borscht or cabbage soup. The first dishes are prepared not with meat, but with vegetable or mushroom broth, which is also very tasty.
Vegetable salads with vegetable oil or caviar are served as appetizers.
At the second one can cook dishes from vegetables, legumes, cereals or macaroni. These can be: steamed vegetables, cereals, pasta or legumes, casseroles, and more. Meat is replaced with mushrooms or soy analogue.
For dessert, prepare cakes, strudels, pancakes, pancakes, mousses, jellies or drinks.
Some fasting days are allowed to eat fish. On such a day, you can cook fish soup or fish soup at the first, and fish, fishcakes or any other dish baked with vegetables is served as a second dish. The main condition is not to use animal products for cooking.
We offer you several options for a full fasting lunch.
Option 1. Fast dinner for the whole family in a hurry
Recipe for lean borscht
Ingredients
cabbage - half fork;
beet;
salt and pepper red;
potatoes - 2 pcs .;
dried herbs, barberries and bay leaves;
carrot;
sugar - 15 g;
2500 ml of water;
Vinegar - Art. l
Cooking method
1. Peel the onions and carrots. Wash beetroot well and boil without peeling. Cabbage, onions and carrots chop strips.
2. In a pan, heat up some vegetable oil and pass in it a carrot and onion until golden. Spread the cabbage and continue to sauté the vegetables for another ten minutes.
3. Peel the potatoes and cut into small cubes. In a saucepan, boil water, dip the potatoes in it. After five minutes, add the roasted vegetables, season with spices and simmer on low heat for about seven minutes. At the end, add the peeled and chopped beets to large chips, pour in vinegar and boil. Pour borscht on plates, sprinkle with chopped greens and serve with lean mayonnaise.
Vegetable cabbage recipe with rice
Ingredients
cabbage swing;
dry adzhika;
rice - two tbsp. spoons;
salt and sugar;
onion - three heads;
tomato paste - 20 g;
carrots - three pcs .;
flour - 50 g;
vegetable oil.
Cooking method
1. Remove the top leaflets from the head and cut out the stalk. Put a wide saucepan on the stove with water and boil it. Dip the whole cabbage into boiling water and boil for ten minutes. Take out the cabbage cabbage and disassemble it on the leaves and cool.
2. Sort out the rice, rinse it under the tap and boil it. Peel the carrots and onions, and rinse it. Chop onion finely. Grind carrots on a coarse grater. Pasta vegetables in hot vegetable oil until golden brown. Mix rice with roasted vegetables and salt.
3. Mix the flour with the tomato paste and dilute it in a liter of warm water. Dissolve the salt and sugar in the tomato mixture.
4. Cut off thickening from cabbage leaves. Place mince on the edge of each sheet and wrap. Place the cabbage rolls tightly in a saucepan, cover with tomato sauce. Put on a low fire and simmer for half an hour. At the end add dry adjika. Serve the cabbage rolls with mayonnaise or ketchup.
Morse recipe "Smorodinka"
Ingredients
red currant - one and a half cup;
sugar - 250 g
Cooking method
1. Rinse the berries under running water and pour boiling water over them.
2. Leave the berries in a sieve until excess moisture is drained. Then transfer the currant into an enamel container and mash.
3. Pour in some water, mix and squeeze the juice. Pour it into a dish and boil it with sugar.
Option 2. A hearty fast lunch
Chickpea and Broccoli Soup Recipe
Ingredients
a glass of chickpea;
two potatoes;
parsley and dill;
carrot;
80 g of vegetable oil;
two bell peppers;
two bay leaves;
100 g broccoli;
clove of garlic;
two liters of water;
on a pinch of cumin and turmeric.
Cooking method
1. Wash chickpeas and soak for at least 10 hours. After that, the water is drained, and washed again, pour a liter of water and cook until soft for about an hour.
2. Clean and wash the vegetables. Crushed diced potatoes, broccoli cut into pieces. Add water to the saucepan with peas, wait for it to boil, and lay out the chopped vegetables.
3. Pepper is cleaned of seeds and stems and shred together with peeled carrots in small cubes. Heat up some vegetable oil in a frying pan, season it with cumin and turmeric. Then we put the pepper, crushed garlic and carrot into the pan and pass everything to the softness.
4. When the vegetables in the soup are ready, lay out the roast, put the bay leaf, salt and cook for another five minutes. At the end sprinkle with chopped greens.
Recipe for rice with vegetables, thyme and paprika
Ingredients
two art. l olive oil;
lemon;
onion head;
two art. spoons of chopped parsley;
2 cloves of garlic;
3 cups vegetable broth;
one dried chilli pepper;
rice - one and a half glasses;
two tomatoes;
salt and pepper;
one zucchini;
1 teaspoon of paprika and dried thyme;
1 pc. green and red sweet peppers.
Cooking method
1. Heat the olive oil in the pan. We put in it finely chopped chili pepper. Peel the onions and garlic, rinse under running water and grind. We spread in the pan and continue to fry, stirring for about six minutes, until the onions soften.
2. Rinse the tomatoes, wipe with a napkin and cut into cubes. Also shred zucchini and peeled peppers. Put all the vegetables in a frying pan, season with thyme, pepper, paprika and salt. Cover with a lid and stirring occasionally, simmer for a quarter of an hour.
3. We rinse the rice under a stream of water and add it to the pan, pour in the broth, wait until it boils. We twist the fire, cover with a lid and cook for half an hour, until rice is fully cooked. Put the rice with vegetables in a heap on the dish and garnish with chopped parsley and lemon slices.
Citrus Sorbet Recipe
Ingredients
two mandarins;
glass of water;
lemon;
a glass of sugar;
orange.
Cooking method
1. Citrus rinse, wipe and gently remove the zest.
2. Cut the peeled citrus fruits into pieces and mash them in a mashed potatoes using a blender.
3. Put the zest in a saucepan, cover with water and add sugar.
4. Boil the syrup over low heat, then cool.
5. Pour the syrup into the citrus puree and mix.
6. Puree in the freezer for an hour. After the allotted time, remove and gently mix using an immersion blender and put again in the freezer. Repeat this procedure twice more. The sorbent will be completely ready in 12 hours.
Option 3. Mushroom meatless lunch
Recipe for lean champignon soup
Ingredients
300 g of champignons;
mushroom seasoning;
four art. spoons of semolina;
salt and greens;
three potatoes;
70 grams of vegetable oil;
carrot and onion;
one sweet pepper.
Cooking method
1. Place a pot of water on the stove and boil. Peel, rinse and cut the potatoes into small pieces. Dip the potatoes in boiling water and cook for ten minutes.
2. Peel and rinse the vegetables. Onion chop into cubes, and chop the carrot with large chips. Wash the mushrooms, lightly dry and cut into thin plates.
3. Heat vegetable oil in a frying pan and put carrots and onions in it, put the vegetables out on low heat for about three minutes. Then put the mushrooms, stir and simmer for the same amount of time.
4. Fry the soup in a soup, salt and season with spices. In seething soup in a thin stream enter semolina, not stopping stirring, so as not to form lumps. Twist the heat to minimum and continue cooking, covered with a lid, for ten minutes. At the end add chopped, fresh greens.
The recipe for warm salad with beets and mushrooms
Ingredients
five pieces beets;
salt and ground black pepper;
50 g of dried mushrooms;
half a cup of sunflower oil;
two bay leaves;
four cloves of garlic;
two onions.
Cooking method
1. Washed beets and boil in the peel until tender. Cool, brush and rub on a large segment of the grater.
2. Pour the dried mushrooms in warm water and leave for a quarter of an hour. Then boil them until cooked. Chop the mushrooms into thin stripes. Do not pour out broth from mushrooms!
3. Crumble diced onion into cubes and fry in heated sunflower oil.
4. Put the beets to the onions and continue to fry, stirring for another seven minutes. Then add mushrooms to the frying pan and pour over the broth from the mushrooms. Salt, put the bay leaf and simmer for 20 minutes with the lid closed, until all the liquid has evaporated. Season with pepper and pounded garlic. Soak on fire for another two minutes and remove from heat.
5. Let the salad infuse for a few minutes and cool to a warm state. Put it on a plate and serve.
Cinnamon Plum Compote Recipe
Ingredients
900 g plums;
vanilla pod;
1.3 Art. Sahara;
two sticks of cinnamon.
Cooking method
1. Wash my plums, cut them in half and remove bones. Put them in a large saucepan and mix with sugar and cinnamon.
2. From vanilla pods take out the seeds and put in a saucepan.
3. We put on the minimum fire and cook, stirring for about 45 minutes, until the compote becomes thick and the plums are soft.
4. Remove from heat, cool, remove cinnamon and vanilla. Pour into a carafe and serve.
Option 4. Fasting lunch of legumes
Recipe for Bean, Tomato and Sage Soup with Toast
Ingredients
90 g of olive oil;
800 g tomatoes in own juice;
black pepper and salt - on a pinch;
4 slices of white loaf;
425 g of canned beans;
two cloves of garlic;
six sage leaves.
Cooking method
1. Sprinkle slices of bread with olive oil and brown on the grill.
2. Peel the garlic from the husk and finely chop it up. Rinse and chop the sage leaves. Put everything in a saucepan and fry for a minute.
3. Add mashed tomatoes and beans to the roasted garlic. Season with pepper and mix. Boil the soup until the liquid is slightly evaporated and it thickens. In a deep bowl, place a slice of bread, pour the soup on top and serve to the table.
Lentil-Potato Patties Recipe
Ingredients
green lentils - 100 g;
70 grams of vegetable oil;
potatoes - 350 g;
flour;
starch - 15 g;
bunch of dill.
Cooking method
1. Sort through the lentils, rinse and boil until soft. Drain and cool it. Peel potatoes and boil them as well. Drain the water from the potatoes, put it in a bowl and immediately mash.
2. Put the lentils in the potatoes and mash everything together. You can use the immersion blender. Pour in starch and finely chopped dill. Mix everything well.
3. Pour the flour on a flat plate. Tablespoon spread potato flour lentil mixture, roll on all sides and form burgers.
4. Heat oil in a frying pan and fry on both sides until golden brown. Serve the meatballs with a side dish of vegetables or rice.
Chocolate-Orange Ice Cream Recipe
Ingredients
one avocado;
three art. spoons of honey;
three art. spoons of cocoa powder;
50 g of dark chocolate;
orange.
Cooking method
1. Wash the orange, rub it, remove the zest with a knife, and squeeze the juice out of the pulp.
2. Peel the avocado, remove the bones and cut into large pieces.
3. Put the avocado in a blender, here add the juice and orange zest, cocoa and honey. Grind everything until smooth.
4. Chop black chocolate in small pieces and mix it in fruit and chocolate mass. Put in the freezer for at least six hours.
Lenten lunch - tips and tricks
- For the preparation of a fast first course, you can use soy meat, which can be found in any supermarket. Fry for soup to do only on vegetable oil.
- Cow milk for desserts or drinks can be replaced with coconut or soy.
- Fish dishes can be cooked only on certain days, it can also be replaced with seafood.
- For salad dressings, use vegetable oil or soy sauce-based dressings.
