Recipes for the period of fasting by day. Lenten cabbage rolls with rice and mushrooms

For Orthodox Christians, the time of fasting is considered a time of working on oneself, both in the spiritual and physical sense. Refusal of entertainment, empty talk, forgiveness of past grievances, and observance of religious rituals are an integral part of fasting. With example Lenten menu you can find it in this article.

Nutrition rules during fasting

Before deciding to fast, you should think about your readiness for restrictions. For pregnant women, pensioners, and people with stomach problems, it is better to limit themselves to observing spiritual fasting. The main thing in this process- be honest with yourself and count on your strengths. A hungry stomach should not distract from eating spiritual food.

During fasting, the consumption of meat, dairy and seafood is limited. Sometimes it is allowed to eat fish. It all depends on how strict the fast you decide to observe.

The strictest option is to completely refuse food for the whole day. It only fits completely healthy people not exposed to physical stress.

In the Orthodox calendar there are days of fasting on which the consumption of hot and oily foods is prohibited. Residents of northern cities should think several times before deciding on such an experiment.

Most easy option Fasting is well suited for beginners in this matter. It consists of limiting meat, fish, and dairy products, including eggs. As for the rest, you can indulge yourself when creating a Lenten menu. Delicious recipes a great variety, meat is replaced by beans or soy products, instead of fish, nori leaves are suitable, and eggs are replaced by banana.

Preparation for fasting

A week before fasting, it is customary to give up meat dishes. This will allow you to get used to the new way of eating a little and not put your body into a stressful state. At this time, believers celebrate Maslenitsa and bake pancakes using fish, eggs, cottage cheese, honey, and jam as fillings.

The menu must be maintained on the last day Maslenitsa week. On this day, it is customary to ask for forgiveness from loved ones and let go of grievances.

Leaving the post

During fasting, the stomach adapts to a new rhythm, so new foods can cause harm to it. That is why you need to return to your usual food gradually, expanding the Lenten menu. Delicious meat dishes, sweets, baked goods and alcohol should be consumed in small quantities.

On the first day of Easter, you should not load your stomach with heavy food. It’s better to start by adding dairy products to your diet, then fish and meat.

The Lenten menu for everyone can include a simple, hearty and uncomplicated salad with beans, chickpeas and vegetables. Before cooking, soak the beans in water overnight.

Ingredients:

a glass of beans;
a glass of chickpeas;
three hundred grams of green beans;
greenery;
two cucumbers;
cherry tomatoes;
45 ml olive oil;
spices;
lime or lemon juice to taste.

Recipe for vegetable salad with beans:

Cook beans and chickpeas.
cut green beans half and cook for 20 minutes.
Slice cucumbers and tomatoes.
In a bowl, combine legumes, vegetables, oil, lemon juice and herbs.

Vegetables, like legumes, can be anything in this dish. Don't be afraid to experiment.

Couscous is used in many dishes oriental cuisine. It is famous for its soft and delicate taste. Like many cereals, it contains useful substances and minerals and has a positive effect on digestive system, leaves a feeling of fullness in the stomach for a long time. Couscous can often be found in Lenten menu recipes. During fasting, you should not forget about proper and balanced nutrition. Couscous with vegetables is suitable for both breakfast and lunch.

Required components:

a glass of cereal;
bulb;
carrot;
two bell peppers;
three tomatoes;
chili pepper;
zucchini;
glass of water;
a couple of cloves of garlic;
olive oil;
greenery;
spices.

Cooking steps:

Wash the vegetables well. Peel carrots, onions and zucchini.
Cut carrots, onions, tomatoes, garlic into small layers and heat them in a frying pan.
Cut the zucchini and pepper into larger pieces and place with other vegetables.
Chop the chili pepper as much as possible and put it in the pan.
After stirring for five minutes, add seasonings.
Pour in water and add couscous.
Simmer for five minutes with the lid closed.

To add freshness and juiciness to the dish, add herbs and a drop of lemon juice.

This dish can be prepared using other vegetables you like. For example, eggplants, cabbage, and beets are suitable for them. Mushrooms will perfectly complement couscous with vegetables.

Solyanka with mushrooms is an unusual, original and tasty dish. It will undoubtedly become a highlight in your Lenten menu. During fasting, hodgepodge can be consumed on any day, as it is eaten both hot and cold.

This is the kind of dish that can be prepared when guests are on the doorstep. It will surprise them with its aroma and pleasant sour taste.

The ingredients in this dish are interchangeable. You can use whatever vegetables you find in your refrigerator. There is also a version of the dish using sauerkraut.

Necessary ingredients for making solyanka:

pickled cucumber;
bulb;
five potatoes;
two hundred grams of mushrooms;
one hundred grams of pickled mushrooms;
a small spoon of tomato paste;
45 grams of vegetable oil;
spices to taste.

Preparation:

Fill a bowl with water and place it on the stove.
Wash, peel and cut the potatoes. Place into boiling water.
Make a fry. Chop carrots and onions. Fry in vegetable oil.
Fry mushrooms in another bowl.
Combine the prepared mushrooms with frying.
Place the pickled cucumber cut into small pieces into the frying pan.
Stir for a couple of minutes, add pickled mushrooms.
Keep the frying on the fire for another minute and throw it into the pan with the boiled potatoes.
Add seasonings, Bay leaf, chopped dill or parsley.
Cook for a couple of minutes and turn off.

Place a slice of lemon on top of the soup in a plate; you can replace it with olives or capers.

Peppers stuffed with vegetables and couscous

Stuffed pepper usually prepared using minced meat. In this version, the meat is replaced with couscous and vegetables. This dish can be safely included in your Lenten menu for every day. Instead of this cereal, you can use rice or buckwheat.

Recipe ingredients:

bell pepper(about 7 pieces);
30 grams of couscous;
30 grams of pumpkin;
half a red onion;
half a small spoon soy sauce;
300 ml filtered water;
a little olive oil;
a sprig of cilantro;
a sprig of parsley;
a clove of garlic;
spices to taste.

Cooking steps:

Heat one hundred milliliters of water in a container, and when it starts to boil, add the cereal into it.
Close the container with a lid. After five minutes, the couscous is ready.
Peel the pumpkin, chop the pulp and mix with ready-made cereal.
Finely chop the onion and fry it in a well-heated frying pan. Once ready, transfer to a bowl with pumpkin and couscous.
Add chopped parsley and cilantro and spices. Mix well. The filling is ready.
Wash the peppers and cut out the cores. Fill with the resulting filling.
Pour the remaining 200 ml of clean water into the bowl. Spread the pepper evenly into it.
Simmer the dish with the lid closed.

After 20 minutes, the pepper is ready to eat.

There are a large number of Lenten menu recipes with the addition of lentils. This type of bean is a storehouse of vitamins, beneficial minerals and substances. Eating dishes with lentils has a beneficial effect on the digestive and cardiac systems.

Before preparing the dish, lentils must be soaked in water overnight.

Required ingredients for curry:

220 g legumes;
200 g boiled rice;
bulb;
460 g tomato paste;
150 ml coconut milk;
a couple of cloves of garlic;
a large spoon of olive oil;
one large spoon of curry spices;
small spoon of garam masala;
a small spoon of turmeric and ginger.

Cooking steps:

Boil the beans.
Heat oil in a hot frying pan, add chopped onion and garlic. Fry until golden brown.
Add pasta, milk and spices to them. Cook for about six minutes.
Add beans and stir. In 20 minutes your dish will be ready.

Serve the curry along with rice.

It's hard to believe that cabbage rolls can be lean. The menu during Lent can be replenished with this dish made from mushrooms and rice.

Ingredients for vegetable cabbage rolls:

a glass of filtered water;
cabbage;
half a glass of rice;
300 grams fresh champignons;
carrot;
tomato paste to taste.

Preparation:

Cook the rice until it is half cooked.
Wash the cabbage and divide it into leaves. Place them in boiling water and cook for just under a minute.
Place hot sheets under cold water so that they cool down.
Chop carrots and mushrooms and mix. Combine the resulting mass with rice.
Distribute the filling among the leaves. Wrap carefully. If the sheet opens, secure it with a toothpick.
Pour water into the cooking vessel and tomato paste. Place the cabbage rolls.
Simmer for 20 minutes over medium heat.

This dish can be decorated with herbs.

Buckwheat cutlets

Lenten menu recipes are full of options for preparing buckwheat cutlets. You can use regular cereal, but if you see green buckwheat on the shelves in the store, then opt for it. This kind of buckwheat is more natural product, also when cooked it becomes more sticky than regular cereal.

For buckwheat cutlets you will need the following products:

300 grams of cereal;
bulb;
12 grams of garlic;
greens to taste;
spices to taste.

Place the boiled porridge in a blender and blend until it forms a paste. Transfer to a bowl.
Finely chop the greens, onion and garlic. Combine with buckwheat mass. Mix.
Form circles. If the cutlets fall apart, you need to add breadcrumbs.
Fry in a hot frying pan.

If you want to make the cutlets lighter and more dietary, then bake in the oven until golden crust.

The dish can be supplemented with vegetable salad or boiled potatoes.

Pancakes are one of the favorite treats of both children and adults. They can act as a main dish and as a dessert.

By filling pancakes with squash caviar or hummus, you will create a lunch hearty dish, which will suit the menu Lenten table. Filled with jam, marmalade or honey, pancakes become a delicious dessert.

For cooking lean pancakes we will need:

glass of water;
a glass of sifted flour;
100 grams of sugar;
50 ml vegetable oil;
5 grams of soda;
2 grams of vanillin.

Gradually combine flour with water. Stir frequently to prevent lumps from forming. You can use a blender.
Add sugar and vanillin to the flour mixture. If you are making savory pancakes, do not add sugar.
Add oil and last resort soda Stir until bubbles appear.
Pour the resulting mixture onto a hot frying pan. To prevent pancakes from falling apart, take more dough.
Fry on both sides.

The dish is designed for eight people.

Black currants can be replaced with any other berries. This recipe makes twelve cupcakes. By adding this recipe to your Lenten menu, you will delight yourself and your loved ones with a delicious dessert.

For cupcakes we will need:

a glass of berries;
cup wheat flour;
a glass of oatmeal cereal;
tablespoon flaxseed flour;
half a glass of sugar;
a tablespoon of baking powder;
250 ml soy milk;
three tablespoons applesauce;
three tablespoons of vegetable oil.

Cooking steps:

Preheat the oven to 180 degrees.
In a bowl, mix milk, puree and butter.
In another bowl, combine the cereal, both flours, sugar and baking powder.
Mix the contents of the first bowl with the contents of the second.
Divide the resulting mass into molds.
Bake for 25 minutes.

The finished baked goods take on a golden brownish hue.

Berry smoothie will become a great addition Lenten menu. Instead of berries, kiwi, apple or other fruits are also suitable. Since in winter time year is difficult to meet fresh berries, you can use frozen ones.

Required components:

a glass of cherry juice;
60 grams ripe banana;
100 grams of frozen strawberries;
100 grams of frozen cherries.

Combine all ingredients in a blender and beat well. The drink can be consumed both warm and cold, adding a little ice.

Light Christ's Resurrection or Easter is the greatest holiday in the Orthodox church calendar. This is a day of great joy, goodness and hope for the best. True, such a bright holiday is preceded by several weeks of reflection and strict abstinence, called Great Lent.

The essence of Lent

The celebration of Easter is preceded by the 48-day Great Lent - the longest and most strict of the four church fasts. Its main goal is the physical and spiritual preparation of a person for the celebration of the Resurrection of Christ.

The emergence of this tradition is easily explained, because it is a reminder to all Christians of the spiritual journey of Christ, who spent 40 days in the desert without food or water, being tempted by the devil. In the last week of Lent - Holy Week, the Savior faced betrayal, arrest and subsequent execution. And three days later, the miraculous resurrection and ascension of Christ into heaven took place.

In this sense, Great Lent is not only a food restriction for every believer. This is forgiveness of insults, conscious refusal of entertainment, as well as the fight against one’s own passions and bad thoughts. In essence, this is the daily spiritual feat of an Orthodox person.

How to eat during Lent

It must be said that throughout the entire fast there are days with varying degrees of strictness of its observance. For example, there are days when the church recommends complete abstinence from food for the whole day or half a day. On some days, dry eating is recommended, that is, eating plant foods without oil. On such days, you can eat vegetables and fruits, honey, nuts and dried fruits, as well as bread, kvass and water, in short, plant foods without heat treatment. However, laymen are allowed to eat hot plant foods without oil: porridge, vegetable stews, baked mushrooms, compotes and tea. But on the days of the easiest fasting, the consumption of fish, caviar, vegetable oil and wine is allowed.

Top 10 recipes for Lenten dishes for every day during Lent

Now let's look at the recipes for the simplest and most healthy dishes, with which every Orthodox person can support his body during Lent.

1. Borscht with beans

Ingredients:

beans – 150 g;
dried mushrooms – 50 g;
beets – 1 piece;
carrots – 1 piece;
onion – 1 piece;
parsley – 1 bunch;
bay leaf – 1 piece;
salt and pepper - to taste.

Boil beets and beans. Pour chopped mushrooms into 1.5 liters of water and put on fire to cook aromatic mushroom broth. As soon as the broth is ready, add chopped onions, parsley and carrots to it. Let this mixture simmer until cooked, and at this time chop the boiled beets. Add it to the borscht, add a couple of bay leaves, salt and pepper, then leave to simmer over low heat for 15–20 minutes. A couple of minutes before the end of cooking, add the boiled beans.

2. Warming vegetable soup

Ingredients:

frozen peas or broccoli – 1 cup;
onion – 1 piece;
carrots – 1 piece;
garlic – 2-3 cloves;
celery root – 1 piece;
vegetable oil – 3 tbsp;
spices (bay leaf and cloves, ginger root and pepper, salt and herbs) - to taste.

Pour 2 liters of water into a saucepan, add spices (chopping them if necessary), and then bring the water to a boil. While the water is boiling, melt the vegetable oil in a deep frying pan and fry the chopped onion and garlic for literally 2-3 minutes. Add chopped carrots and celery to them, and continue to fry for another 3-4 minutes.

When the time is right, add frozen peas to the fried vegetables and immediately pour over boiled water. Moreover, pour water through a strainer to separate the spices. Cover the frying pan with a lid, leave the vegetables to simmer over low heat for 8-10 minutes, and then add finely chopped greens, stir and cook for another 1-2 minutes. A wonderful warming soup is ready!

3. Barley cutlets

Ingredients:

pearl barley– 1 glass;
onion – 150 g;
carrots – 150 g;
garlic – 2-3 cloves;
vegetable oil – 2 tbsp;
salt – 1 tsp;
flour - for breading;
ground pepper and other seasonings - to taste.

First of all, boil the pearl barley until tender, remembering to salt the water during cooking. While the cereal is cooking, you need to prepare the frying, for which we clean and chop the carrots and onions, and then fry the vegetables on hot frying pan until golden.

As soon as the pearl barley is ready, put it in a blender and grind it into a viscous paste. Grind the vegetables in the same way, then combine the porridge with the vegetables, add the garlic crushed using a press, add salt, season with spices and mix well with a spoon. From the resulting minced pearl barley we make cutlets, which you just need to roll in flour and place in a heated frying pan. After frying our dish on both sides, place the cutlets on a plate and serve with leafy greens and any lean sauce.

4. Country-style potatoes

Ingredients:

potatoes – 1 kg;
vegetable oil – 2 tbsp;
spices ( dried dill, paprika, ground pepper, asafoetida or granulated garlic) - to taste;
salt - to taste.

It is advisable to prepare such a dish from new potatoes so that you don’t have to peel the tubers. We wash the potatoes and peel their skins with a brush. Cut the root vegetables into slices, then add salt, add spices, oil and mix with a spoon.

Place the potato wedges on a baking sheet with their sharp edges facing up, and then place the baking sheet in an oven preheated to 200°C and bake our dish for 30 minutes. Taking the dish out of the oven, serve it hot to the table. This dish is ideal for vegetable salads or slices. It can also be eaten separately, seasoned with sauce.

5. Lenten cabbage rolls with rice and mushrooms

Ingredients:

cabbage – 1 head;
rice – 200 g;
onion – 150 g;
carrots – 200 g;
fresh champignons – 250 g;
tomato paste – 150 g;
vegetable oil – 3 tbsp.
spices (bay leaf, ground black pepper, salt) - to taste.

We start cooking with the filling. To do this, wash the champignons, chop them finely and fry them in a frying pan with 1 tbsp. vegetable oil until golden brown. Temporarily place the prepared mushrooms in a separate bowl. After washing the rice, place it in a saucepan and fill it with water in the proportion (1 part rice to 3 parts water). After salting the rice, bring it to a boil and cook for 10 minutes. Drain the water from the finished cereal, then add the rice to the mushrooms and mix well.

Separately, in a hot frying pan, sauté the onions and carrots until golden brown, then add tomato paste to them to make a thick gravy. Pepper and salt this mixture, and then stir.

Let's move on to cabbage leaves. For this large saucepan Fill it halfway with water and, placing it on the stove, bring it to a boil. As soon as the water boils, place a whole head of cabbage in it, sticking a fork into the stalk. Holding the cabbage by the fork, every 3 minutes we cut off the cabbage leaf at the very base with a knife and remove it from the boiling water.

Once the sheets have cooled a little, we cut off the thick root at their base and begin to form the cabbage rolls. To do this, place a spoonful of filling on the edge of the sheet and fold the sheet into an envelope. Having placed the cabbage rolls in the form, put the frying on top, pour over the cabbage broth and simmer them over low heat for 20-30 minutes. When serving lean cabbage rolls, be sure to sprinkle them with herbs.

6. Korean beets

Ingredients:

beets – 2-3 pcs;
onion – 1 piece;
garlic – 3 cloves;
sugar – 2 tsp;
vegetable oil – 50 ml;
vinegar essence – 0.5 tsp;
seasonings (parika, ground pepper, seasoning for Korean carrots, umami and salt) - to taste.

For cooking this is amazing delicious dish Peel the beets and grate them. Load the beets into a deep bowl, add sugar and salt to it, then mix.

Let's move on to refueling. Heat a frying pan in oil, then add the peeled and diced onion, as well as all the seasonings (except for umami and seasoning for Korean carrots). Fry the ingredients for about 3 minutes, until the onion is golden brown, and then add crushed garlic to the frying pan and keep on fire for another 2 minutes. After removing the dressing from the stove, add it to the beets and mix thoroughly.

Add Korean carrot seasoning and umami to the dish. This ingredient, called the “fifth taste” in Korea, gives the salad a unique richness. Mix our salad thoroughly, arrange on plates and serve.

7. Salad of sweet peppers and eggplants

Ingredients:

large red peppers – 3 pcs;
eggplants – 1 kg;
parsley - 3 sprigs;
garlic – 1 head;
vinegar 9% – 2.5 tbsp;
water – 1.5 cups;
sugar – 2 tbsp;
salt – 1 tbsp;
vegetable oil – 4 tbsp.

Wash the eggplants, peel them and cut them into slices. Place the chopped ingredients in a heated frying pan and fry on both sides until golden brown. And given that eggplants actively absorb oil during frying, do not forget to add it periodically.

We wash and clean the peppers, and then cut them lengthwise into four parts. We take out a baking sheet, cover it with baking paper and place pieces of peppers on top. Place them in the oven, preheated to 170°C for 20 minutes, so that the vegetable pulp becomes soft and the peel separates well. As soon as the peppers are ready, remove their skins.

Let's start creating the dish. We divide the eggplants into four equal parts, and the peppers into three. Place one layer of eggplants on the pan, a layer of peppers on top and sprinkle with a thin layer of chopped garlic. We continue to alternate layers, and as soon as the ingredients run out, sprinkle our dish with chopped herbs.

All that remains is to prepare the marinade. To do this, boil water in a saucepan, add sugar and salt, and as soon as the water cools, add vinegar. Pour the prepared marinade over our appetizer and put it in the refrigerator for a day. The dish is ready!

8. Honey kozinaki

Ingredients:

peeled seeds or nuts - 1 cup;
honey – 1 tbsp;
sugar – 2-3 tbsp;
sunflower oil – 1 tbsp.

Fry the nuts or seeds in a dry frying pan for just a few minutes. As soon as the seeds begin to turn golden, immediately remove them from the heat. Place honey in a saucepan, add sugar and 1 tbsp. water, then melt the ingredients to make a sweet paste. As soon as the hot gruel is ready, pour it over the fried seeds and place ready mixture on paper. After forming rectangles from this mass, place them in the refrigerator for 30 minutes. When the kozinaki have cooled, you can take them out, break them into pieces and enjoy this sweet and at the same time really healthy product.

9. Lenten mayonnaise

Ingredients:

olive unrefined oil– 8 tbsp;
water – 1.5 cups;
flour – ½ cup;
mustard powder – 1 tsp;
lemon juice – 2 tbsp;
sugar – 1 tsp;
salt – 1 tsp.

In a blender bowl, mix vegetable oil with sugar, salt and mustard powder. Add lemon juice there, then beat the ingredients until smooth.

Let's move on to the second stage of preparation. To do this, after sifting the flour, place it in a saucepan and, adding half a glass of water, whisk until the lumps disappear. Add the remaining water in the glass, put the mixture on the fire and beat again with a blender until it becomes a thick paste.

This mass thickens very quickly, so let it cool for just a minute, after which we begin to introduce the oily liquid with spices. True, we do not add it all at once, but a spoonful at a time, immediately whisking it with a blender. The mass will begin to turn white before your eyes, taking on the color and consistency of the usual mayonnaise. And the taste of this dish will simply surprise you!

10. Almond milk

Ingredients:

raw almonds – 100 g;
water – 400 g.

Rinse the almonds and then fill cold water, leave to soak for 5 hours. After draining the water, rinse the nuts thoroughly again, place them in a blender, add a little water and grind the almonds into a paste. Pass the plant mass through a strainer, pour the squeezed-out moisture into a glass and drink immediately before it begins to separate. By the way, do not rush to throw away the remaining cake. After drying it a little, you can add it to porridge or salads.

Now you know that Lenten dishes can be extremely varied and tasty. With such food, it will be much easier for you to stick to fasting, which means you can focus on more important, spiritual things.
Bon appetit!

Our body experiences the greatest stress in winter. The cause of internal stress is not only temperature changes (cold outside and the warmth of our home), but also viruses and junk food. high content animal proteins, starch, fats. The power of negative impact is like heavy artillery. Lenten food helps to cope with such “bombardment”, partially relieving the load and cleansing the organs (vessels, liver, kidneys and even lungs).

Creating the right menu for the day is not so easy. This should be done by your nutritionist. There are a lot of little things to consider here. And not only in complex calculations of components, in calorie calculations and strict adherence to the schedule, but also in the time of year and in the state of the body.

Suggested for every day) will become an indispensable lifesaver. The word “lenten” in itself already causes a grimace, since it excludes what we usually love (meat, fish, and with a more strict approach, even eggs). But lean doesn’t mean tasteless. With a skillful approach, you can prepare a dish that is both tasty and quite economical at the same time. The menu for every day can be varied and nutritious. With us it is far from monotonous. To begin with, here are a few detailed descriptions of the preparation of some Lenten dishes.

1. Mushroom soup. Ingredients: greens, mushrooms (champignons, oyster mushrooms - 300 g), onion, carrots, two large potatoes, vegetable oil (1/2 cup). Designed for 2 liter capacity.

Cooking process. We start with cereals and potatoes. Pour the cereal and peeled, diced potatoes into the pan. Leave to cook (15 minutes). In the meantime, fry the washed, dried and chopped mushrooms until lightly browned (the specified mushrooms in the recipe do not require as long processing as others), add the chopped carrots to the mushrooms and fry until the oil in the frying pan turns golden. Pour the contents of the pan into the pan and cook for about 5 minutes. Spices are inappropriate here - they will drown out mushroom aroma. Add salt before removing the pan from the heat. Add the greens immediately or directly to the plates. The soup turns out quite rich and flavorful.

2. Lean meatballs. Ingredients: greens (any), a glass of rice, a glass of beans, onion, carrots, bell pepper (sweet), ready-made mushroom sauce (to taste), ketchup (ordinary tomato will do if you don’t have it), curry, white or black pepper (ground), salt.

Cooking process. Boil the beans, previously soaked overnight, in 1.5 liters of water. When the beans are cooked, pour the water into another container and leave. While the beans are cooling, boil and wash the rice. While the rice is cooking, fry the grated carrots, chopped peppers and onions. Then pass the cooled beans through a meat grinder and mix, adding salt, with fried vegetables. Form meatballs, place in a greased pan and bake for 15 minutes.

Prepare the sauce. Add ketchup (tomato), chopped herbs, sauce and spices to a glass of bean broth. Some more orange or lemon juice would be nice here. But this is at your discretion. Pour the prepared sauce over the meatballs and bake for another 10 minutes.

3. Lenten cabbage rolls . Ingredients: Cabbage (you need large leaves already separated from the stalk), 300 grams of prepared (fried) champignons, three peeled boiled potatoes, an onion, chopped herbs, vegetable oil, tomato juice.

Preparation. First, steam it (immerse it in boiling water for 3-4 seconds) cabbage leaves, having previously cut off a thick layer at the base. Fry peeled and chopped onions in oil. Mix it with potatoes and mushrooms (right in the pan). Salt the resulting minced meat and place it on cabbage leaves. We wrap it as we usually wrap cabbage rolls. Fry (5 minutes on each side, low heat), add juice and simmer for another 10 minutes.

4. Tagliatelle. Ingredients: spaghetti (small packet), 350 grams of champignons, tomato (juice or ketchup), onion, celery, chopped greens (assorted), vegetable oil.

Cooking process. Peel, chop and fry the onion and chopped celery (5 minutes, heat slightly less than medium). In a separate frying pan, fry the mushrooms cut into thick slices (20 minutes, over the same heat). Combine the mushrooms, basil and onions, simmer for another 7-10 minutes, but on the lowest heat (let it simmer). Add spices and tomato juice (or ketchup) and simmer for another 5 minutes. Boil the tagliatelle (or spaghetti) and mix with the newly prepared sauce. Ready.

5. Roll (baked goods). Well, where would we be without baking? It turns out that you can even afford this. Just don't get carried away - flour products in fair quantities will quickly affect the figure.

Ingredients: a glass of water, sugar (no more than 1/2 cup), a pinch of salt, vanilla, a couple of tablespoons of honey (tablespoons), flour (sifted twice, about 800 g), yeast (fast-acting, dry, a tablespoon).

Mix the dough from the indicated ingredients, place it in a pan and leave to rise, covered with a towel (in a warm place).

For the filling, you can use any fruit that is not too juicy, a mixture of dried fruits (ideally, the mixture is passed through a meat grinder), and cabbage. Or you can use cinnamon: roll out the risen dough (it should increase in volume at least 3 times), grease it with butter, sprinkle it with cinnamon sugar and roll it up. Pinch the edges of the resulting roll (otherwise the sugar will leak out and start to burn). Grease a baking sheet and place the roll on it. Leave until it increases in size (3-4 times). Grease the dough with oil and bake (40 minutes). We set the temperature to 200 C.

As you can see, it can even be tasty. And now - the promised detailed menu (lenten) for every day. The numbers 1 should mean breakfast, 2 - afternoon snack, 3 - lunch, 4 - dinner. So...

Monday:

1) toast, coffee (possibly with sugar);
2) fruits, water;
3) Lenten borscht, with sunflower oil, sauerkraut, compote (cooked from dried fruits), bread;
4) lean meatballs, tea, bread.

Tuesday:

1) a piece of roll, coffee;
2) fruits, water;
3) bean soup, rice porridge with stewed cabbage, bread, juice.
4) vegetable stew, compote, bread

Wednesday:

1) oatmeal, carrot juice;
2) rice porridge with honey, apples, raisins and tea;
3) mushroom soup, buckwheat with vegetable salad, bread, compote;
4) lean cabbage rolls, tea, bread.

Thursday:

1) vegetable stew, bread, tea;
2) fruits, water;
3) bean soup, potatoes with mushroom sauce (or with mushrooms), salted tomatoes, bread, compote.
4) croutons, lightly toasted, salted and rubbed with garlic and sweet tea.

Friday:

1) tagliatelle, bread, coffee;
2) fruits, water;
3) lean borscht with beans; vegetable stew, compote, bread;
4) roll (baked goods), juice.

Saturday:

1) corn flakes, croutons, tea;
2) fruits, water;
3) vegetable soup, porridge (any), pickled cucumbers, bread, compote.
4) muesli, water.

Sunday:

1) rice porridge with candied fruits and honey, coffee;
2) fruits, water;
3) lean borscht, seaweed with butter and potatoes, bread, compote;
4) roll (baked goods), tea.

The Lenten menu for every day presented here is an approximate template from which you can deviate. The menu is really lean and quite strict, since it does not contain dairy products or eggs. It deliberately does not indicate dosages, because for some one hundred grams of salad or porridge is enough, while others need more. Everyone has different needs and weight classes. The word “fruit” means any fruit that is available and does not cause allergies (this also applies to juices), and tea is healthier and tastier with the addition of lemon.

A lean menu for every day may contain seafood. But in (last week) this is no longer allowed. This week, like the first, is considered a “raw food” week.

So, with the beginning of Lent, which begins on February 27 in 2017, our entire diet changes radically. So let's look at the menu at Lent by day for 40 days 2017 for the laity, to make it easier for you to navigate and tune in to certain foods for all days of fasting. By the way, don’t be afraid, if you approach the problem of nutrition rationally and thoughtfully during fasting, you won’t have to go hungry. You can plan your meals in such a way that the food will not only be varied, but also satisfying, nutritious and tasty. And don’t forget - nutrition is only a part of fasting, the main thing is to strengthen prayers, acts of mercy, visit the temple and train in love for your neighbors, then food restrictions will benefit the soul and body.
Just a small clarification, fasting actually lasts not 40, but 48 days (plus Holy Week).

During Lent 2017, you are allowed to eat the following foods:

1. Cereal bread and plain black bread made from coarse rye flour.
2. Any cereals and porridges made from them, cooked in water.
3. Summer preparations, namely salted, pickled and soaked vegetables and salads made from them, preserves, marmalades and jams.
4. Mushrooms prepared in all possible ways.
5. Beans, peas, beans and lentils - boiled.
6. Nuts, honey and dried fruits.
7. All vegetables, both fresh and boiled. Fruits and berries.
8. Seafood (squid, shrimp, mussels) and fish.
9. Tea, coffee, mineral still water, herbal decoctions.
10. In between meals, you need to drink water - 2.5 liters of mineral water and always without gas. Food should be taken three times - 1. morning (breakfast), 2. day (lunch), 3. evening (dinner). The size of each serving is 200 – 400 grams.
Look, it will be easier to make dietary changes.

The beginning of Lent 2017 - the strictest first week(like the last one, Passionate).

02/27/2017, Monday - abstain from food, only tea is allowed - chamomile, mint, St. John's wort.

02/28/2017, Tuesday – during the day you are allowed to eat 200 g of bread, a decoction of dried fruits, herbal tea and water.

03/01/2017, Wednesday: per day - 250 g of bread and herbal tea.

03/02/2017, Thursday: fresh, unprocessed fruits and vegetables. Preferably - grapes, apples, nuts, greens.

03/03/2017, Friday: decoction of dried fruits or tea throughout the day. Eating any food is prohibited.

03/04/2017, Saturday – 1. A glass of juice or tea.
2. Boiled vegetables - beets, carrots or potatoes, a glass of red, but only natural, wine.
3. Compote and Lenten cookies.

03/05/2017, Sunday – 1. Vinaigrette and coffee.
2. Lenten any soup, potatoes with onions and mushrooms. Wine and compote.
3. Boiled cauliflower with apple and carrot, tea
Can be baked for borscht or soup, take a look step by step recipe, This is delicious. Besides, they can be made sweet for tea.

The 2nd week of Lent in 2017 in nutrition may look like this:

03/06/207, Monday. 1. Oatmeal with water, tea.
2. Vermicelli soup with carrots. Potato cutlets, fresh vegetables, jelly.
3. Apple and tea

03/07/2017, Tuesday. 1. Buckwheat on water, coffee.
2. Cabbage soup made from sauerkraut (lean), vermicelli (pasta) with mushroom sauce, vegetable salad with fresh vegetable oil, compote.
3. Apples, baked with honey and tea.

03/08/2017, Wednesday. 1. Rice porridge, coffee.
2. Soup - vegetable hodgepodge. Potatoes with mushroom sauce with onions, herbs and tomatoes. Fresh cabbage salad with apple, carrots and cucumber, sauced with berry (grape) vinegar and butter. Compote.
3. Tea with lemon and jam.

03/09/2017, Thursday. 1. Corn porridge, tea.
2. Lenten cabbage soup, vinaigrette, cranberry juice.
3. Mashed potatoes with zucchini. Salted or pickled vegetables. Tea, maybe with lemon or apples.

03/10/2017, Friday. 1. Barley porridge, tea with jam (honey).
2. Lenten pea soup, vegetable salad and apple compote.
3. Potato salad with mushrooms, tea.

03/11/2017, Saturday. 1. Vinaigrette with mushrooms, coffee.
2. Buckwheat soup, rice cutlets, beet caviar, glass of wine, pumpkin jelly.
3. lean pasties, tea.

03/12/2017, Sunday. 1. Millet-pumpkin porridge, coffee.
2. Lenten borscht, potatoes stewed with mushrooms, wine, lemon juice.
3. Vegetable caviar, pea cutlets, tea.

3rd week of Lent 2017, menu for every day

03/13/2017, Monday. 1. Millet, tea with honey.
2. Beetroot soup with pearl barley, potato zrazy stuffed with onions and mushrooms, pea salad with pickles, wine, fruit, cranberry lemonade.
3. buckwheat pie, tea with honey.

03/14/2017, Tuesday. 1. Boiled potatoes with garlic, coffee.
2. Bean soup, pasta with mushroom sauce, lingonberry juice.
3., tea with honey.

03/15/2017, Wednesday. 1. Semolina porridge with strawberry jam, coffee.
2. Lenten solyanka, cauliflower casserole with peppers and tomatoes, coffee.
3. Fried squid with boiled potatoes and tea.

03/16/2017, Thursday. 1. Oatmeal with fruit and tea.
2. Lenten cabbage soup, canned pickles with barley, compote.
3. Vegetable ratatouille, tea.

03/17/2017, Friday. 1. Rice porridge, coffee.
2. Pea soup, boiled potatoes with brown mushroom sauce, rosehip compote.
3. Squash caviar with buckwheat, tea.

03/18/2017, Saturday. 1. Semolina porridge with raspberry jam.
2. Pumpkin soup, stuffed squid with rice, wine, cranberry juice.
3. Open Lenten pie with apples, tea.

03/19/2017, Sunday. 1. Custard oatmeal with dried fruits, coffee.
2. Lenten borscht, pilaf with mushrooms, wine and compote.
3. Buckwheat with lecho, tea with honey.

4th week of Lent in 2017

03/20/2017, Monday. 1. Bean porridge, fruit, coffee.
2. Vegetable soup, lean pilaf, nuts, orange juice.
3. Braised cabbage, tea.
03/21/2017, Tuesday. 1. Pearl barley porridge, coffee.
2. Lentil soup, pea puree with pickles, compote.
3. potatoes with garlic and mushroom caviar, tea

03/22/2017, Wednesday. 1. Lenten cabbage rolls, coffee
2. Mushroom pickle, cauliflower casserole, pineapple juice.
3. Nuts, fruits, tea

03/23/2017, Thursday. 1. Brewed rice, coffee.
2. Bean soup, rice with mushroom sauce, lingonberry juice.
3. Mashed potatoes with zucchini, tea.

03/24/2017 Friday. 1. Oatmeal, coffee
2. Pea soup, baked vegetables, compote
3. Pumpkin salad with honey,

03/25/2017 Saturday. 1. Custard buckwheat, coffee.
2. Cabbage soup on sauerkraut, squid baked with carrots and onions, compote
3. Potato cutlets, tea.

03/26/2017 Sunday. 1. Apples baked with honey, coffee.
2. Lenten borscht, fried potatoes with boiled fish, fruit drink
3. Barley with tomatoes, nuts, or.

5th week of fasting, menu

03/27/2017, Monday. 1. Vinaigrette, coffee.
2. Lentil soup, pasta with mushroom sauce, squash caviar, compote.
3. Boiled potatoes with sauerkraut, tea.

03/28/2017, Tuesday. 1. Oatmeal, coffee.
2. Vermicelli soup with mushrooms, boiled fish with rice, berry jelly.
3. beets with prunes and tea.

03/29/2017, Wednesday. 1. Barley, coffee
2. Lean shea, vegetables, compote.
3. Apples baked with honey, tea.

03/30/2017, Thursday. 1. Stewed cabbage with carrots and herbs, coffee.
2. pea soup, baked vegetables, fried fish in lemon sauce, compote.
Dinner – sweet rice with fruit, tea
03/31/2017, Friday. 1. Oatmeal with jam, tea
2. Lenten borscht, boiled potatoes with herring and onions, rosehip jelly.
3.Vermicelli with mushroom caviar, tea

04/01/2017, Saturday. 1. Seafood, tea
2. Lenten solyanka, wine, raspberry juice.
3. Buckwheat with appetizer canned eggplant, tea

04/02/2017, Sunday. 1. Porridge with pumpkin, coffee
2. Cabbage soup on sour sauerkraut, boiled fish With fried potatoes, wine, coffee
Dinner – baked vegetables, tea

6th week of fasting 2017

04/03/2017, Monday. 1. Oatmeal with berries, coffee
2. Light soup with peas and corn, tomatoes with garlic and nuts, vermicelli, compote
3. Buckwheat with mushroom sauce, tea

04/04/2017, Tuesday. 1. lean vegetable pizza, under hot sauce from tomatoes, coffee
2. lean borscht, boiled squid, rice, juice
3. zucchini with boiled potatoes, tea

04/05/2017, Wednesday. 1. Semolina, coffee
2. Potato soup, raw vegetables, tea
3. Carrot cutlets with garlic and onion, tea

04/06/2017, Thursday. 1.beet cutlets, coffee
2. Lunch – lean cabbage soup, herring with vinaigrette, compote
3. Baked peppers stuffed with carrots and garlic, tea

04/07/2017, Friday. 1. Seafood, coffee
2. Vegetable soup, fried fish, rice, compote.
3. Beans baked with carrots and onions, tea

04/08/2017, Saturday. 1. Custard oatmeal with berries, coffee.
2. Buckwheat soup, boiled fish and potatoes, mushroom caviar, wine, compote
3. Sauteed eggplant with rice, tea

04/09/2017, Sunday. 1. Barley porridge, coffee
2. Cream of mushroom soup, baked vegetables, boiled fish, wine, juice.
3. Roast mushrooms with potatoes, tea

The last, Holy Week of Lent, coming in 2017

04/10/2017, Monday, fasting day, bread and water.
04/11/2017, Tuesday. 1. Rice, coffee.
2. Cabbage cutlets, juice.
3. Baked apple, tea.

04/12/2017, Wednesday, 1. Fresh vegetables, coffee.
2. Cabbage salad with carrots and apples, coffee.
3. Fruits.

04/13/2017, Thursday. 1. Corn, tea
2. Cabbage soup green peas, vinaigrette, herring, compote
3. Korean baked squid with carrots. Tea.
We bake Easter eggs and paint them!

Look - simple and tasty.

04/14/2017, Friday. Hungry day, herbal tea, water, bread are allowed.

04/15/2017, Saturday – we don’t eat until the first star.
We have provided you with sample menu for Lent in 2017, and you see for yourself, you can replace some products with similar ones, the main thing is to follow the rules for every day. And don’t forget to do good deeds, help the poor, show love to your neighbors, attend worship services and pray for everyone. And give the money you save on food to the poor.
April 16, 2017 - Great Easter, congratulations to everyone, you have endured fasting, cleansed your soul and body before the Lord, and you can safely break your fast!

Lent is a time of testing and spiritual cleansing. We refuse food containing animal fats and... we find ourselves with a lot of choice plant products. But how can we choose from them those that will help us make our diet sufficiently diverse and replace the usual animal products? Let's try to create a more or less familiar menu from plant products. So, let’s start from what we often eat in our ordinary, frugal life.

Since most fasting people do not follow all the rules of fasting down to the subtleties, namely, they do not limit themselves to hot food and vegetable oil, although the rules of Lent recommend doing this, which you can read more about. We will focus on the majority and not think about what day you can use vegetable oil and what day you can’t.

Breakfast

Perhaps the most difficult meal during Lent is the morning one. There is little time, it is impossible to cook for a long time, I want something very light, but at the same time nutritious and high in protein and vitamins. In addition, you want to eat a fairly satisfying meal, since you don’t know what awaits you during the day and whether you will be able to find lean food. Before Lent, egg dishes and a variety of curds coped well with all these tasks. Now they are unavailable...

Beverages. The usual tea and coffee are of plant origin, although the milk we add to them is a prohibited product. But now there are many options for vegetable substitutes: almond, coconut, oatmeal, soy... However, fasting is best time bring variety to your life and try drinking herbal infusions instead of tea and coffee, berry drinks and so on.

Lunch at the office

What you need here is something compact, convenient, that you can eat without getting dirty. And also something that doesn't smell too strong.

Sandwich. We've already dealt with bread. Lavash of all kinds, pita bread, all kinds of flatbreads, and finally, rice paper, in which you can also wrap something. Sandwiches are convenient to make with a variety of vegetables: cucumbers, tomatoes, carrots, celery, stewed beets, cabbage, fried eggplant-zucchini. You can press mashed potatoes or beans into pita, make cutlets from chickpeas or some vegetables.

You will find various recipes for meatless sandwiches

Lenten cutlets. There are quite a lot of options here. The only problem is that these options fit into one cutlet. Glue finely grated vegetables into homogeneous mass Chickpea flour will help, mashed potatoes, semolina.

4 potatoes

2 small carrots

2-3 tbsp. l. canned corn

2-3 tbsp. l. canned peas

1 tbsp. l. lemon juice

½ onion

salt, black pepper, chili pepper, turmeric

2-3 tbsp. l. flour

breadcrumbs

vegetable oil for frying

Step 1. Boil potatoes and carrots.

Step 2. Boil the carrots until half cooked, then peel and cut into small cubes.

Step 3. Finely chop the onion and fry it.

Step 4. Mix peas, corn and carrots.

Step 5. Peel the potatoes, crush them, add onions and other vegetables. Put in flour.

Step 6. Mix everything and form cutlets.

Step 7. Roll in breadcrumbs and fry in vegetable oil.

You will find more recipes for lean cutlets

Salad with cereals. Raw vegetables and the leftovers from the porridge you cooked for breakfast are a great option for lunch. In addition, this salad turns out to be very satisfying and healthy. In principle, you can use absolutely any vegetables and cereals, endlessly experimenting with flavors.

100 g boiled buckwheat

1 handful of cherry tomatoes

½ salad onion

½ bell pepper

Olive oil

Lemon juice

Salt and pepper

1/3 tsp. sesame

Step 1. Cut all vegetables into large cubes.

Step 2. Finely chop the greens. Cut the onion into thin half rings.

Step 3. Mix buckwheat and vegetables, sprinkle with herbs, add onions.

Step 4. Whisk the olive oil with lemon juice, salt and pepper. Season the salad with the sauce.

Step 5. Sprinkle the salad with sesame seeds and place in a container or jar.

Sauce. Sandwiches with vegetables and vegetable salads It is advisable to add sauce. You can just vegetable oil, or you can use lean mayonnaise bought in a store. But it's best to cook lean mayonnaise on one's own. That is, of course it will not be mayonnaise, but a sauce very similar to it. For example, from pureed canned beans. This can be used to season both vinaigrette and Olivier salad.

Bean mayonnaise

1 can white beans

300 ml vegetable oil

Sugar and salt

1 tsp mustard powder

2 tbsp. lemon juice

Step 1. Pour the water from the can of beans into a separate bowl.

Step 2. Beat the beans in a blender, add salt and pepper. Add sugar.

Step 3. Add mustard, whisking continuously.

Step 4. Without stopping whisking, pour in vegetable oil in a thin stream.

Step 5. Squeeze the juice into the mayonnaise, beat again and store (can be stored in the refrigerator for up to 10 days).

Dinner

Lenten stew Photo: Shutterstock.com

Vegetable pancakes. If you grate a couple of potatoes, zucchini, cabbage and carrots. Add a little semolina or some flour to all this - you will get excellent pancakes. Instead of potatoes, you can use millet or rice porridge, rubbed through a sieve. You can experiment with vegetables.

Fry these pancakes in a frying pan and then finish cooking in the oven. You can also steam them to avoid using a lot of fried oil.

By the way, if you want sweet pancakes for dinner, use a banana as a base.

1 cup round rice, cooked

400 g pumpkin pulp

3 tbsp. Sahara

2 tbsp. chickpea flour

½ cup almond milk

1-2 tsp. vegetable oil

Step 1. Grate the pumpkin on the finest grater.

Step 2. Cook the rice and then puree it with a blender.

Step 3. Mix pumpkin with rice, add flour and a little milk and soda. Salt and add sugar.

Step 4. Heat a frying pan, sprinkle with oil, place cooking rings on it, put pancake dough in them and fry on both sides for 1 minute.

Step 5. Bring to readiness in the oven.

We replace meat. Perhaps one of the most difficult problems for meat lovers is to remain without it during Lent. In terms of taste and texture, it’s quite difficult to replace, let’s be honest. We will not accept soy sausage and roast as full-fledged substitutes. But if the meat cannot be replaced according to taste, then in terms of content it is, in principle, possible. A large amount of protein and vitamins are contained in legumes (lentils, chickpeas, beans, peas, mung beans), in some grains (buckwheat, quinoa), they provide good saturation and are perceived as the main dish - eggplants, mushrooms.

To increase the calorie content of your dishes, add some nuts to them; although they are fatty, they contain a lot of protein and vitamins.

Finally, look for plant sources of calcium, iron, and vitamins. Sesame is very good as an addition to salads and vegetables. It contains a lot of calcium.

Seafood. You can fish during Lent only twice, on April 7 at the Annunciation and on Palm Sunday, April 24. But on other days you can eat seafood. Most often they are recommended to be eaten only on weekends, but formally they are not prohibited at all and they can be consumed on any days except those on which you need to eat only raw food.