Useful recipes for lenten dishes

Great fasting is the longest, the whole 7 weeks, and in order to withstand it, one must adhere to a varied diet. We share with you useful recipes for lenten dishes.

Many people today perceive fasting as fasting, but do not get involved in fasting as a fashionable diet. Remember that fasting is a man’s self-control over himself. Nutritionists have proven that the alternation of meat and vegetable food has a beneficial effect on our body. Dietary relief is effected by product differentiation. Thus, the human digestive and immune systems receive the necessary training.

If for some reason you cannot observe fasting from the beginning to the end, arrange a couple of unloading days a week for yourself. For example, on Fridays and Wednesdays, do not eat fish, meat, eggs, sweets. Because of their high content of protein and fiber, mushrooms will be a worthy substitute for meat in the days of fasting. They are the source of many minerals, and nutritionally superior to many vegetables and fruits. However, do not abuse mushroom dishes and be sure to respect their shelf life.

Stuffed cabbage rolls with pearl barley and mushrooms

Let's get away from the classic stuffed cabbage and experiment a little.

100 g of pearl barley rinse with warm water 3-4 times, pour with boiling water for 30-40 minutes. At this time, boil 200 g of champignons in salted water. Boil for 10-12 minutes, then pour the broth into a separate saucepan, and cool the mushrooms slightly and cut into pieces. Then boil the pearl barley for 15-20 minutes. Fry carrots and onions in vegetable oil. Fresh cabbage leaves 7-10 pieces boil in salted water until softened. If in the middle of hard streaks, you can slightly beat them with a wooden mallet. Now we are preparing the filling: we mix the pearl barley, mushrooms, carrots and onions, salt and pepper. Fold the cabbage leaves and lay out the stuffing, tightly wrap each sheet in an envelope and put it in the pan, seam down. Then pour half a cup of mushroom broth into the pan, cover and simmer for 20-30 minutes. Top up with stock or water, if necessary. You can also add a couple of spoons of tomato sauce or ketchup to the pan, sprinkle some more grated carrots on top, put bay leaves and greens.

Lenten pizza with mushrooms and olives

To start, prepare the dough: fresh yeast 10-15 g, 350-400 g of flour, you can rye, a pinch of salt, sugar, 200 ml of water and 2 tablespoons. vegetable oil. First, dissolve salt and sugar in warm boiled water, then pour the yeast into it. Flour we pour on slightly and interfere with a wooden spatula. Add the vegetable oil and knead the dough until it lags behind. Try not to pour flour, otherwise the dough will rise badly. Put the dough in a bowl, top it with oil and leave it to rise for an hour and a half.

At this time, prepare the sauce for pizza. Take 2 tbsp. tomato sauce, add 1 fresh tomato, herbs and 2-3 cloves of garlic and simmer in a small bowl. When the dough has risen, place it on a baking sheet and top it with another vegetable or olive oil, spread the tomato sauce evenly. Then slices of olives, sweet peppers and mushrooms. You can also add a little lean mayonnaise. It is necessary to bake pizza at a temperature of 200 C for 10 minutes, then extinguish the fire to 180 C and bake for another 10 minutes. Taking the pizza out of the oven, sprinkle it with dried or fresh basil, it will give an extraordinary flavor and special taste to your dish.

Beetroot and Seaweed Salad

Well, to diversify the mushroom menu, prepare a small salad. It has a very specific taste, only kelp lovers will eat it, yet it is a kind of dish. But rich in iodine content.

Boil one medium beet, cool it and grate on a coarse grater. Take a jar of 100-150 g of canned sea kale. Mix everything, squeeze a pair of garlic cloves on top, add black pepper and 1 tbsp. vegetable oil. Mix well. You can also add sweet pepper (fresh), lemon or onion to the salad.

Enjoy your meal!