Fasting lunch - recipes for a full meal for the whole family in the post. Variants of lenten lunches: fast, hearty and healthy

Fasting lunch - recipes for a full meal for the whole family in the post. Variants of lenten lunches: fast, hearty and healthy

In fasting 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.

Fasting lunch - the basic principles of cooking

At first, prepare a variety of soups, soup or 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 when cooking.

We offer you several options for a full fasting lunch.

Recipe for lean borscht

Ingredients

cabbage - half fork;

beet;

salt and red pepper;

potatoes - 2 pcs .;

dried herbs, barberries and bay leaves;

carrot;

sugar - 15 g;

2500 ml of water;

Vinegar - Art. l

Method of preparation

1. Peel the onions and carrots. Wash the beets 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 browning the vegetables for another ten minutes.

3. Peel the potatoes and cut them into small cubes. In a saucepan, boil water, put 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.

Recipe for vegetable cabbage rolls with rice

Ingredients

cabbage cabbage;

dry adzhika;

rice - two tbsp. spoons;

salt and sugar;

bow - three heads;

tomato paste - 20 g;

carrots - three pcs .;

flour - 50 g;

vegetable oil.

Method of preparation

1. Remove the top leaflets from the head and cut out the stalk. Place a wide pot of water on the stove and boil. 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 carrot and onion 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.

Currant Morse Recipe

Ingredients

red currant - one and a half cup;

sugar - 250 g

Method of preparation

1. Rinse berries under running water and pour boiling water over them.

2. Leave the berries in a sieve until excess moisture is drained. Then shift 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.

Recipe for chickpea and broccoli soup

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.

Method of preparation

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 until it boils, and spread 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 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.

Method of preparation

1. Heat olive oil in a frying 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 the 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.

Recipe for citrus sorbet

Ingredients

two mandarins;

glass of water;

lemon;

a glass of sugar;

orange.

Method of preparation

1. Citrus rinse, wipe and carefully remove the zest.

2. Cut the peeled citrus fruits into pieces and mash them in a mash with 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.

Recipe for lean champignon soup

Ingredients

300 g of champignons;

mushroom seasoning;

four art. spoons of semolina;

salt and greens;

three potatoes;

70 g of vegetable oil;

carrot and onion;

one sweet pepper.

Method of preparation

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 crumble into cubes, and chop the carrot into 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. Put the frying in the soup, salt and season with spices. Enter the semolina into the boiling soup in a thin stream, without stopping stirring so that lumps do not form. Twist the heat to the minimum and continue cooking, covered with a lid, for ten minutes. At the end, add chopped, fresh greens.

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.

Method of preparation

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 with 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.

Recipe for plum compote with cinnamon

Ingredients

900 g plums;

vanilla pod;

1.3 Art. Sahara;

two sticks of cinnamon.

Method of preparation

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 is thick and the plums are soft.

4. Remove from heat, cool, remove cinnamon and vanilla. Pour into a carafe and serve.

Recipe for bean, tomato and sage soup with toast

Ingredients

90 g of olive oil;

800 g tomatoes in their 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.

Method of preparation

1. Sprinkle slices of bread with olive oil and brown on the grill.

2. Peel the garlic from the husk and finely crumble. Rinse and chop the sage leaves. Put everything in a saucepan and fry for a minute.

3. Add mashed tomatoes and beans to 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.

Recipe for lentil-potato meatballs

Ingredients

green lentils - 100 g;

70 g of vegetable oil;

potatoes - 350 g;

flour;

starch - 15 g;

bunch of dill.

Method of preparation

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 them in a bowl and immediately mash them.

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 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 burgers can be garnished with 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.

Method of preparation

1. Wash the orange, rub it, remove the zest with a knife, and squeeze the juice out of the pulp.

2. Peel avocados, remove 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.

Fasting lunch - tips and tricks

  • For cooking 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's milk for desserts or drinks can be replaced with coconut or soy.
  • Fish dishes can only be cooked on certain days, it can also be replaced with seafood.
  • For salad dressing, use vegetable oil or soy-based dressing.
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