Lenten recipes are increasingly entering our lives. But who among us does not like to eat? At any time of the year, on weekdays and holidays, sitting at the table, we want to see on it something original, unusual, refined.
Recently, more and more people began to fast. Someone on religious views, someone considers this a diet, and some – a good cleansing of the body. But, despite the ban during fasting fast (dishes of meat, milk and eggs, and in some posts and fish), still want to eat delicious. Therefore, we want to offer someLenten kitchen recipes, which are affordable and easy to prepare.
Lean recipe: stuffed champignon caps
Ingredients: mushrooms – 1 kg, onions – 2 heads, Fig – 1 st, lean mayonnaise, green.. Take large mushrooms, carefully separate the hats from the legs. Wash and clean the film. From the legs to prepare forcemeat: grind the legs in a meat grinder, to them add fried to golden color onion, cooked until ready rice. Mix everything in a homogeneous mass, salt, pepper to taste. Fill the hats with mince, put a baking sheet on greased with lenten oil, top off each cap with lean mayonnaise, put a twig of green. Bake in an oven at a temperature of approximately 150-170 ° C for about 20 minutes. Serve hot.
Meatless recipe: baked carp
Fresh carp clear from the scales and viscera, washed. Make small incisions on the skin, insert each into the clove of garlic. Grate with salt and spices to taste. Put the carp on a baking sheet, put a few slices of lemon (a bit, so it was not too sour), cover with pickled onion and pour the sauce.
Pickled onions: Onions cut into half-rings with a thickness of 0.5 cm, fold in enameled dishes, pour boiling water. Leave to stand for 15 minutes and drain. Pour vinegar so that the onion was completely immersed in it. Allow to stand for several hours. Vinegar drained. The onions are ready.
Sauce: mix in equal proportions lean mayonnaise and mustard, add salt and spices to taste. Bake carp in the oven at 200 ° C until cooked (about 40-50 minutes).
Meatless recipe: eggplant, baked in the oven
simple recipe for its preparation we need: eggplant big – 3 kg, onions – 1 kg, garlic – 2 heads, tomato paste – 4 tbsp. l., salt – 2 tbsp. l., vegetable oil – 1 tbsp. Eggplant washed, pre-cut at the edges, cut into large or medium rings. Now you need to salt 2 tbsp. spoons of salt and leave for 2 hours, so that bitterness has departed. Cut the onions into half rings, and the carrots into rings. Chop garlic into two halves. All this add to the eggplant, as well as spices to taste, for example, dry adjika. Next, fill all the vegetables with vegetable oil and mix well. Put on a baking sheet with high sides and bake in the oven for 30-40 minutes.
Tomato paste diluted with water (two liters). Pour the resulting juice with all the vegetables and back into the oven, let them languish for 1.5 hours at 180-220 C. In the intervals you can get a baking tray twice and move the vegetables. But now the lean dish from the eggplant is ready, put in dishes with a tight fitting lid.
Meatless recipe: onion soup with celery
For the preparation we need the following products: Large bulbs – 2 pcs, stemmed celery – 3-4 pieces, carrot big – 1 pc, tomatoes in their own juice, or… fresh – 2-3 pcs., leeks – 2 hands, ginger root (slice) – 1-2 cm. Carrots with onion finely chop, tomatoes, celery and leeks cut into medium pieces. Water pre-boil, pour all the boiling water and leave to cook until cooked. Peel and grind the ginger (you can grate it or grind it in a blender, adding a little water), and into the soup. Give me 10 minutes of soup to brew.