What to cook for the Lenten festive table? TOP 4 recipes with photos of lean dishes at home. What can you eat in a post? Video recipes.
Great Lent is a great thing. However, no one cancels birthdays, March 8, name days and other holidays during this period. For those who fast, not allowing themselves to consume prohibited foods, it is difficult to prepare a varied festive table. This material offers a selection of holiday TOP-4 recipes for lean dishes.
What can you eat in a post?
- Lenten table is not boring and monotonous at all, as it seems at first glance. You can prepare many interesting dishes from herbal ingredients without using meat, milk, eggs.
- In Lent you can eat vegetables and fruits: boiled, stewed, baked. They should become the basis of nutrition. Let the table be carrots, potatoes, beets, sauerkraut, cucumbers. Don't forget about peas, corn, apples, pomegranates, bananas, citrus fruits. Porridge without added oil should be another important component of the diet.
- There are practically no fish days. Fish and seafood are only allowed on certain days.
- Instead of meat, milk and eggs, include vegetable protein in the diet, then the body will not suffer from the lack of these products. Vegetable protein is found in all plants of the legume family, eggplant, peanuts, lentils, soybeans.
- Spices, salt, sugar and fried foods should not be abused during fasting. Prefer steamed or grilled food. You must not drink alcoholic beverages.
Pancakes stuffed with buckwheat and mushrooms
Many people will like soft and delicious lean pancakes stuffed with buckwheat and mushrooms. You can wrap everything edible in pancakes and it will turn out delicious. The main thing is to use water, juices, vegetable decoctions and other lean liquid instead of the main ingredient for the dough - the usual milk.
- Caloric content per 100 g - 239 kcal.
- Servings - 8
- Cooking time - 1 hour 10 minutes
Ingredients:
- Drinking water - 600 ml
- Flour - 140 g
- Onions - 1 pc.
- Ground black pepper - to taste
- Semolina - 1 tablespoon
- Salt - 1/3 tsp in the dough, to taste in the filling
- Starch - 1 tablespoon
- Vegetable oil - 40 g per dough, 2 tbsp. for frying
- Sugar - 1 tablespoon
- Buckwheat - 100 g
- Champignons - 250 g
Cooking pancakes stuffed with buckwheat and mushrooms:
- Stir in the sifted flour, starch and semolina.
- Pour vegetable oil into the water, add salt and sugar and mix.
- Combine both masses and mix so that there are no lumps. Set the dough aside for half an hour.
- Heat the frying pan, brush with vegetable oil and pour the dough with a ladle. Fry the pancakes on both sides until golden brown. Do not fry them too much.
- Boil buckwheat in salted water until tender.
- Peel the onions, cut into small cubes and fry in a skillet in vegetable oil.
- Wash the mushrooms, cut into cubes and fry in a pan after the onion.
- Combine buckwheat, mushrooms and fried onions. Taste the filling and season with salt and pepper if necessary.
- Stuff the cooled pancakes with the filling, roll up in an envelope and fry in a pan in oil until golden brown.
Stuffed tomatoes in the oven
Tomato is rightfully considered a delicious, beautiful and healthy vegetable. It makes great salads, it is stewed, baked, juice and sauces are made. Tomatoes are also suitable as natural dishes. Oven baked tomatoes stuffed with vegetables is a real treat for the stomach.
Ingredients:
- Tomatoes - 8 pcs.
- Champignons - 200 g
- Rice - 50 g
- Onions - 1 pc.
- Freshly ground black pepper - to taste
- Salt to taste
- Sunflower oil - for frying
- Parsley or dill - several sprigs
Cooking stuffed tomatoes in the oven:
- Wash ripe and dense tomatoes, dry slightly and cut off the tops, but do not throw them away.
- With a teaspoon of tomatoes, carefully remove the core with the seeds. Season the tomato cups with salt and pepper and set aside.
- For the filling, boil the rice in a large amount of salted water until half cooked 7-8 minutes after boiling. Do not cook any longer, because the tomatoes will still be baked in the oven, and the rice will come.
- Peel the onion, wash, chop finely into cubes and lightly fry in vegetable oil in a frying pan for 5 minutes over low heat.
- Wash the mushrooms, cut into cubes and send to the pan with the onion. Season with salt, pepper and fry until tender. The onions should become soft and transparent, and the mushrooms should be browned and fried.
- Throw semi-cooked rice in a colander, cool slightly, mix with mushrooms and fried onions. Mix the filling, salt and pepper.
- Fill the tomato tins loosely with the prepared filling and cover with the top that you cut off at the beginning. If this is not done, the minced meat can become tough and dry during baking.
- Place the stuffed tomatoes on a greased baking sheet and place in a preheated oven to 200 ° C for 20-30 minutes.
- Sprinkle the cooked baked tomatoes with fresh herbs.
Potato zrazy with mushrooms
Potato zrazy with mushrooms is a simple recipe, but great that will help turn the leftovers of yesterday's meal into a new dish. Fresh mashed potatoes are lush, and in the morning it becomes not so tasty and appetizing at all. Yesterday's potatoes will be an excellent base for preparing fresh and hot potato zraz with mushrooms.
Ingredients:
- Potatoes - 12 pcs.
- Flour - 5 tablespoons
- Starch - 1 tablespoon
- Onions - 1 pc. for mashed potatoes, 1 pc. For filling
- Salt - 1 tsp
- Bay leaf - 1 pc.
- Fresh champignons - 500g
- Vegetable oil - for frying
- Breadcrumbs - 1 tbsp.
Cooking potato zraz with mushrooms:
- Peel the potatoes, wash, cut into large pieces and put in a saucepan. Peel the onion and send to the potatoes. Add bay leaf, fill everything with water and put on high heat. When the potatoes boil, add salt and reduce heat.
- Drain the boiled potatoes, remove the onion with bay leaves and crush. Leave it to cool slightly. Then add flour with starch and mix well to make the puree dense and well "molded".
- For the filling, cut the champignons into slices. Peel the onion and chop finely. Pour vegetable oil into a preheated pan, heat it up and add the mushrooms. Fry them until the moisture evaporates and add the onions. Cook the onion with mushrooms until tender. Season with salt and pepper to taste.
- From a small part of mashed potatoes, make a tortilla, put the filling in the middle (1 tbsp) and fasten the edges to make a pie.
- Dip the zrazu in breadcrumbs and place in a preheated skillet with vegetable oil.
- Fry them over high heat until golden crispy on both sides.
Beetroot snack on crackers
Beetroot snack on crackers is suitable for vegetarian, diabetic, dietary and lean table, as well as those who follow a healthy diet. If you want to reduce the calorie content of the dish, replace the crackers with slices of cucumber or tomato rings.
Ingredients:
- Cracker Cookies - 40 g
- Beets - 300 g
- Pine nuts - 2 tablespoons
- Lean mayonnaise - 1 tablespoon
- Dill (for decoration) - 10 g
Cooking Beetroot Snack on Crackers:
- Wrap each beet individually in food foil and bake in the oven at 180 ° C for 40 minutes. Cool the root vegetables, peel and grate on a medium or fine grater. Taste the beets. If it turns out to be bland and without sweetness, add 0.5 tsp. honey.
- Add lean mayonnaise to grated beets and stir.
- Add pine nuts and stir again. You can use walnuts instead of pine nuts.
- Place the beetroot mixture on a teaspoon crackers and garnish with a sprig of herbs.
