What do we learn during fasting? The ability to abstain. I want to put a spoonful of sour cream in the soup, but you don’t. Or you want fried potatoes, but you don’t fry them, you boil them and eat them with pickled cabbage. We offer you recipes for lean dishes-easy to prepare and those that will be nice to Tinker with on a day off. Bon Appetit!
1. Noodle soup with mushrooms
- 200 g noodles,
- 1.2 l vegetable broth,
- 1 onion,
- 300 g of mushrooms,
- 2 tablespoons vegetable oil,
- 3 tablespoons soy sauce,
- 50 g green peas,
- 100 g of carrots,
- 1 stalk of green onion,
- 1 teaspoon chopped ginger.
- Boil the noodles, put them in a colander and put them on soup plates. Bring the broth to a boil and pour a small amount of noodles in plates.
- Onion cut into rings, mushrooms-plates. Fry the onion in vegetable oil, add the mushrooms and put out. Season with soy sauce.
- Carrots cut into circles, green onions-rings. Boil the remaining broth again and put the mushrooms, ginger, peas and carrots. Cook for 2 minutes.
- Then add to the noodles in plates and sprinkle the soup with green onion rings.
2. Paste of peas with vegetables and nuts
- 1 Cup peas,
- 2 cups water,
- 2 carrots,
- 2 onions,
- salt, ground black pepper,
- dill, coriander, Basil and other spices to taste,
- vegetable oil,
- 1 bag of pistachios.
- Fill the peas with water, leave for 2 hours, rinse, drain. Then fill it with fresh water and put it on the fire. Bring to a boil, remove the foam. Little salt. Reduce the heat and cook for 30 minutes.
- Peel the carrots and onions. Grate the carrots on a large grater, chop the onion finely. Put half of the chopped onion and grated carrot in a pot with peas, add 0.5 cups of hot water, mix, and cook for 10-15 minutes.
- Put the other half of the vegetables in a frying pan with vegetable oil and fry until ready. Wash and chop the dill.
- Remove the pea puree from the heat, add the fried vegetables, salt, pepper, spices, chopped dill, and mix. Allow to cool slightly. Put it on foil and shape it into a brick with a spatula.
- Peel the pistachios. Press into the surface of the pate. Roll up the foil and leave to cool completely. Store in the refrigerator and cut into slices when serving. Garnish with dill sprigs.
3. Paste of cabbage
- 500 g white cabbage (or spinach),
- 2 cups peeled walnuts,
- 2 bunches of coriander,
- 3-5 cloves of garlic,
- 2 teaspoons of Khmeli-suneli seasoning or seasoning for cabbage dishes,
- 1 tablespoon of olive oil.
- Cabbage, removing the top sheet and Stripping, chop into small straws. Boil for 10 minutes in a large amount of boiling salted water. Drain in a colander, allow the water to drain completely and squeeze out extra. Pass the leaves through a meat grinder.
- Use a blender to puree walnuts and greens. Add the garlic, dry seasonings and puree everything again. Pour in the olive oil, add the cabbage and puree again.
- Serve the pate on salad leaves in the form of a cutlet, garnishing, if desired, with pieces of red sweet pepper, or put in small cupcake molds, pre-greasing them with vegetable oil.
4. Panzanella in Tuscan
You will need:
- 2 sweet peppers,
- 1 loaf,
- 250 g of pitted olives or olives,
- 2 tablespoons of wine vinegar,
- 1 tablespoon lemon juice,
- 2 tablespoons olive oil,
- 1 garlic clove,
- 4 large tomatoes,
- chopped Basil greens,
- salt to taste.
- Cut the crust from the bread and cut the flesh into slices. Fry in a dry pan or dry in a toaster.
- Pour boiling water over the tomatoes and leave for 30 seconds. Remove the skin and chop the flesh. Chop the garlic. Combine the garlic, tomatoes, vinegar, olive oil and salt, and mix well.
- Sweet pepper bake in the oven until ready, put it in a plastic bag for 10 minutes. Then remove the skin, remove the seeds, and cut the flesh into strips. Cut the olives in half.
- Put the bread on a plate and pour the tomato sauce over it. In a separate bowl, mix the peppers, olives, and Basil and spread evenly on the bread.
5. Salad with buckwheat and mushrooms
- 200 g frozen shiitake,
- 100 g frozen wild mushrooms,
- 50 g green onions,
- 150 g of buckwheat,
- 300 ml of water,
- salt to taste,
- 1 teaspoon white balsamic vinegar,
- olive oil to taste.
- Defrost the mushrooms completely, wash them well, put them in a colander and let the water drain. In a large saucepan, boil 2 liters of salted water, put the mushrooms and cook over a low heat until the mushrooms sink to the bottom. Put the mushrooms in a colander. Let the water drain and drizzle with vinegar, then cool the mushrooms and cut them.
- Wash the buckwheat, fill with water, cook until ready, then cool slightly.
- Wash the green onions, dry them with paper napkins, then finely chop them. Combine buckwheat, mushrooms and onions. Season with olive oil.