TOP 5 recipes with photos of cooking lean dishes in fasting. The subtleties and features of cooking at home. Video recipes.
Fasting has long ceased to be the privilege of the spiritual elite. Fasting is in vogue these days and many people observe it. Despite the fact that, according to all the rules, fasting is a time of abstinence and restrictions, you always want to pamper yourself with something tasty. After all, the post should not be tasty! During this time, the main characters of the diet are vegetables, mushrooms, legumes, grains and sometimes fish. The set of products is not small! From such a huge list of ingredients, you can make a lot of goodies. Then the time of fasting will pass imperceptibly and with pleasure. In addition, such a menu will only benefit our body.
Borscht with beans
Delicious lean red borsch with beans in vegetable broth turns out thick due to beans and richness of broth. To keep the beets their rich color, boil them peeled and whole. And the appetizing aroma of borscht is given by herbs and garlic added at the very end of cooking. Then the lean borscht will not be inferior to the taste of borscht cooked in meat broth.
- Caloric content per 100 g - 159 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- White beans (dried) - 0.5 tbsp.
- Beets - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Bay leaf - to taste
- Potatoes - 2 pcs.
- Tomato paste - 1-2 tablespoons
- Vegetable oil - for frying
- Salt to taste
- Garlic - 2 cloves
- Fresh white cabbage - 0.25 head of cabbage
- Ground black pepper - to taste
Cooking borscht with beans:
- Pour the washed beans with cold water. After 6 hours, drain it, rinse the beans, fill with fresh water, and boil until soft. Season with salt at the end of cooking.
- Peel and cut vegetables: beets and carrots into large strips, potatoes - into cubes, cabbage - chop.
- In a saucepan, bring 3.5 liters of water to a boil, add the potatoes and cook until half cooked.
- Place the beans in a saucepan and cook, covered, for 15 minutes.
- Add cabbage to the borscht and cook for another 10 minutes.
- In a skillet in vegetable oil, sauté the onions and carrots and transfer the vegetables to the pot.
- Put the beets in the same pan and fry with the addition of water and tomato paste until almost cooked. Then transfer it to a saucepan.
- Season the first lean course with salt and pepper to taste, add chopped garlic and herbs.
- Continue to cook lean borscht with beans for 5 minutes, covered, and remove from heat. Leave it to sit under the lid for 10 minutes.
Tomato soup
Lean tomato soup is not only great for fasting. This is an off-season dish. It will warm you well in winter and dank spring. And in the summer season, it can be excellently consumed chilled. For the recipe, both fresh tomatoes and canned in their own juice, which are sold all year round, are suitable.
Ingredients:
- Garlic - 2 cloves
- Tomatoes in their own juice - one 2-liter can
- White onion - 1 pc.
- Olive oil - 3 tablespoons
- Ciabatta - 2 slices
- Ready-made lecho - 1 can
- Basil and parsley - small bunch
- Olive oil - for frying
Cooking Tomato Soup:
- Wash the basil and parsley.
- Peel the garlic and onion and chop finely.
- Heat the olive oil in a skillet and sauté the onions and basil stalks over medium heat for 5 minutes.
- Then add the garlic, and after a minute - lecho.
- After 5 minutes, pour the tomatoes with the juice in which they were in the skillet and simmer for 15 minutes.
- Transfer all vegetables to a blender and grind into a puree consistency.
- Transfer the vegetable mass to a saucepan. If the puree is too thick, dilute it with vegetable broth to the desired consistency.
- Bring the tomato soup to a boil, season with salt and pepper to taste. Serve with ciabatta.
Vegetable stew with mushrooms
Vegetable stew with mushrooms can be used as an independent dish, and outside of fasting, as a side dish for meat or fish. The dish is well balanced. It contains all the substances necessary for the body: proteins, fats and carbohydrates. It is easy to prepare and the taste is excellent.
Ingredients:
- Zucchini - 600 g
- Carrots - 3 pcs.
- Sweet pepper - 1 pc.
- Parsley root - 100 g
- Tomatoes - 2 pcs.
- Onion - 2 pcs.
- Champignons - 200 g
- Brussels sprouts - 200 g
- Canned beans - 100 g
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - 2 tablespoons
- Chopped greens - 70 g
Cooking vegetable stew with mushrooms:
- Peel, wash and dice the zucchini and carrots.
- Wash the pepper, remove the stalk with seeds and cut into strips.
- Peel, wash and chop the parsley root.
- Wash the tomatoes and cut into cubes.
- Peel and chop the onions.
- Wash the mushrooms, peel and cut into 4 parts.
- Heat oil in a skillet, put onion and parsley root and fry for 5 minutes.
- Add carrots, zucchini, salt and cook for another 10 minutes.
- Then add the mushrooms, pepper, stir and cook for 7 minutes.
- Add tomatoes to the pan, pour in water (2 tablespoons), salt and pepper, cover and simmer for 7 minutes.
- Then add the Brussels sprouts with beans, add 2 more tablespoons. liquid from beans and simmer for 5 minutes.
- Sprinkle the finished vegetable stew with mushrooms with herbs and serve.
Pilaf with vegetables and raisins
A bright and satisfying side dish, and a main course of rice with vegetables and raisins, you can prepare very quickly and easily! Such a meal will become the main one for those who adhere to Fasting, eat healthy and properly, and prefer vegetable protein over animals. And on other days, rice with vegetables will decorate the main meat or fish dish.
Ingredients:
- Long grain rice - 100 g
- Water - 200 ml
- Vegetable oil - 1 tablespoon
- Carrots - 2 pcs.
- Raisins - 50 g
- Onion - 1 pc.
- Salt to taste
- Ground black pepper - to taste
- Cumin - 0.5 tsp
- Barberry - 0.25 tsp
- Paprika - 0.25 tsp
- Olive oil - 0.5 tbsp
Cooking pilaf with vegetables and raisins:
- Peel the onions and carrots, wash and chop finely. Heat vegetable oil in a skillet and sauté vegetables for 5 minutes.
- Rinse the rice well under running water until there is clear water. Pour in clean water, salt and boil until half cooked.
- Sort out the raisins, wash and dry with a paper towel.
- Combine all products in a heat-resistant dish, season with spices, salt and pepper to taste.
- Cover and simmer in a preheated oven to 220 ° C for 20-30 minutes.
Cabbage rolls with rice and mushrooms
Lean cabbage rolls harmoniously fit into the menu on Christmas Eve and occupy an honorable place among 12 symbolic dishes. Cooking such cabbage rolls is very simple, much easier than the traditional recipe. And for a greater taste and aroma, baking cabbage rolls in the oven under tomato sauce will come to the rescue, which will give them juiciness and the dish will not be dry.
Ingredients:
- White cabbage - 200 g
- Rice - 60 g
- Dried mushrooms - 20 g
- Onions - 20 g
- Tomato paste - 20 g
- Flour - 10 g
- Vegetable oil - 40 g
- Salt to taste
- Ground black pepper - to taste
Cooking cabbage rolls with rice and mushrooms:
- Boil the rice in salted water and discard in a colander.
- Soak dried mushrooms, boil in salted water and cut into strips.
- Peel the onions, chop finely and fry in vegetable oil until golden brown.
- Combine all products, mix, salt and pepper.
- Rinse the cabbage with cold water and boil in boiling water until half cooked for about 12-15 minutes. Then take out the head of cabbage and refrigerate.
- Disassemble the cabbage into inflorescences, cut off or beat off the hard nubs with a kitchen hammer.
- Put the minced meat on the prepared leaves and wrap them in the form of an envelope.
- Fry cabbage rolls in a frying pan in vegetable oil on all sides, until golden brown.
- Put them in a saucepan, cover with sauce and simmer for 30 minutes under a lid over low heat or simmer in an oven at 180 ° C for 45 minutes.
- For the sauce in a skillet in vegetable oil, fry the flour until creamy. Dilute it with mushroom broth, boil it, add tomato paste and boil for 5 minutes.
