In the Orthodox calendar, there are about 200 days a year for various fasts. This is a time of humility, education of the will, subordination of the body to the spirit. Of course, not everyone can endure this, but many Orthodox Christians try to observe at least the two most important fasts of the year - Lent and Christmas.
Lenten salads for every day
The menu of a person observing fasting is simple - this is the whole point, refusal of gluttony. But while taking care of your soul, you should not forget about your own health and try to eat healthy and varied foods. And what diversifies the menu better than lean salads, the recipes of which do not require any special culinary skills?
The vinaigrette
This is a Lenten dish for every day, the recipe of which is extremely easy to implement. It is perfect for an ascetic table. In winter, the body often lacks vitamins, and the vegetables present in the vinaigrette perfectly saturate them. And the proteins contained in beans will compensate for the deficiency of animal protein that may occur in a person observing fasting.
Ingredients:
- beets - 1 pc.;
- pickled or pickled cucumbers - 3 pcs.;
- potatoes - 2 pcs.;
- beans - 250 g;
- sauerkraut - 250 g;
- any vegetable oil - 100 ml.
Preparation:
- Wash the vegetables and boil them in their skins.
- Pre-soak the beans for several hours, and then cook in salted water. You can take it ready-made, in a jar
- Cut beets, cucumbers and potatoes into medium cubes, add beans and cabbage. Mix.
- Before serving, season with sunflower or olive oil.
Read also:
This simple salad is a storehouse of vitamins. Due to the fact that the products are not subjected to heat treatment, you will get maximum benefits with minimal financial and time costs.
Ingredients:
- cabbage - 1/4 of a medium head of cabbage;
- carrots - 1 pc.;
- apple - 1 pc.;
- onion - 1 pc.;
- vinegar - 1 tbsp. l.;
- salt - to taste;
- vegetable oil - 1 tbsp. l.
Preparation:
- Finely chop fresh cabbage, sprinkle with salt and mash a little with your hands.
- Grate sweet and sour carrots and apples.
- Cut the onion into half rings, scald with boiling water and pour in vinegar.
- Mix everything in a large saucepan, add pickled onions and season with any vegetable oil.
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Lenten salads for the holiday table
Some holidays fall on church fasts, for example, New Year, March 8th. For people who observe them, giving up many dishes at such times is especially difficult. But if you show your imagination, the Lenten table can be made festive and elegant.
This is an original and satisfying dish that will appeal not only to those who are fasting.
Ingredients:
- funchose - 150 g;
- raw champignons - 200 g;
- cherry tomatoes - 5 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- soy sauce - 3 tbsp. l.;
- carrots - 1 pc.;
- olive oil - 1 tbsp. l.;
- sesame - 1 tbsp. l.;
- pepper and other spices - to taste.
Preparation:
- Chop the mushrooms as desired and quickly fry them in olive oil over high heat.
- Chop the carrots into small strips or grate them using a Korean carrot grater. Cut the onion into half rings.
- Send vegetables to mushrooms and fry. Reduce heat and cover with a lid. When the mushrooms release their juice, add spices and soy sauce and leave to simmer for another 5 minutes.
- Fry the sesame seeds in a dry frying pan and boil the funchose in salted water for 2 minutes.
- Turn off the vegetables and squeeze a couple of cloves of garlic into them.
- Combine all ingredients and sprinkle with sesame seeds.
Read also:
Traditional Korean sauerkraut is perfect for a Lenten table.
In addition to its great savory taste, kimchi is incredibly healthy. Fermented vegetables retain all vitamins and microelements, and during the ripening process, lactic acid is formed - a natural antioxidant.
In the original recipe, kimchi is prepared with fish sauce, but vegetarians have come up with an alternative option that is no less tasty and healthy.
Ingredients:
- Chinese cabbage - 1 large head;
- chili pepper - 1 pc.;
- garlic - 1 head;
- bell pepper - 1 pc.;
- ginger root - 30 g;
- soy sauce - 3 tbsp. l.;
- salt - 4 tbsp;
- coriander seeds - 1.5 tbsp. l.;
- water - 1.5 l.
Preparation:
- Cut the Chinese cabbage into 4 pieces along the stalk. Prepare a very salty brine from water and salt, put cabbage in it and leave in a cold place for 2-3 days.
- Blend the chili, bell pepper, coriander, garlic and soy sauce in a blender to form a smooth paste.
- Combine it with cabbage, coating each leaf, and leave in a warm place for another 2 days. Afterwards the finished dish is stored in the refrigerator.
A funeral feast is, alas, not a joyful event. If on other occasions cheerful conversations, noisy laughter, and energetic conversation among those present are appropriate and even encouraged, then at a wake everything should be stately, leisurely, imbued with sympathy and understanding of the great sacrament that will sooner or later happen to each of us. And the table itself - its setting and the list of dishes - must also comply with certain rules.
Fasting and memorial days
When the meal falls on ordinary days not associated with fasting, the organizers of lunch or dinner don’t have to worry too much about what to feed those gathered. In addition to the obligatory kutya, pancakes and jelly, almost any gastronomic variety of culinary dishes will be suitable. It is more difficult if the event is held, say, in the days before Easter or before Christmas. But even in this case, you will come out of the situation with honor if you prepare it for the funeral. Their recipes are quite simple, and the dishes themselves are very tasty.
Three main components
Cabbage is the number one vegetable that comes to our aid in difficult situations. It makes excellent lean salads for funerals. Recipes for dishes made from it are quite simple. It is recommended to put on the table both fresh cabbage and sauerkraut, regular white cabbage, Beijing cabbage, and cauliflower cabbage. In different combinations, this vegetable will become the basis of several different dishes. Mushrooms are the second most popular product, which is added to Lenten salads at funerals. The recipes emphasize that forest products successfully replace meat, and they are loved no less than meat delicacies. And there are so many different cooking options, classic and original, that it is sometimes difficult to choose. And finally, fish is the third product that is more than appropriate to put in Lenten salads for funerals. Recipes for church Orthodox cuisine provide many valuable recommendations on this matter. We will present some of them in this article.
White cabbage salad
Vegetable cabbage salads are available to us at almost any time of the year. The simplest one, but without losing its excellent culinary qualities, looks like this. Take about half a head of fresh white cabbage. It should be juicy, with elastic leaves with a characteristic crunch. Please note that the limp one is not suitable for vegetable salads. Wash the vegetable, shake off the water and chop into thin strips. Place in a bowl, press a little with your hands and add a little salt so that the cabbage releases its juice. Also thinly cut several red bell peppers into strips (but you can do without them) and one or two onions into half rings. Grate two large carrots and also a large sweet and sour apple onto a coarse grater. Combine the ingredients. Prepare a dressing to taste from vegetable oil, apple or grape cider vinegar, sugar and salt. You can add some ground black pepper and coriander. Mix the salad thoroughly, transfer to an enamel pan, cover with a lid and let sit for a day. The refreshing and rich taste of the dish will please everyone present, rest assured!
Red cabbage salad
Here is another recipe for a delicious vegetable salad, but this time from She is considered even more healthy than her “pale-faced sister,” and the combination with tomatoes creates a completely unique taste sensation. And the appearance of the dish turns out beautiful - a great addition to the previous one! So, you need to chop the required amount of vegetable into thin strips or pieces - as it turns out. Cut the onion into half rings and pour boiling water over it for literally a minute to remove the bitterness. Cool immediately under the tap, let the water drain, then put it in the cabbage. An obligatory component in our recipe for a delicious vegetable salad includes greens. Chop a small bunch of parsley and dill and add to the already cooked vegetables. Grate 10-20 grams of celery root onto a coarse grater. Cut 3 large fleshy tomatoes of good ripeness and sugar content into cubes. To make the salad look more picturesque, take 2 yellow tomatoes and 1 red one. Squeeze 3-4 cloves of garlic through the garlic press. Pour 5-6 tablespoons of vegetable oil, 1-2 apple cider vinegar into it, add salt and ground pepper to taste, and a little cumin. Combine all the ingredients of the dish. Lastly, add rye crackers, season with the prepared sauce, transfer to salad bowls and serve. This salad should be eaten immediately so that the croutons do not get soggy.
Common lettuce
Cucumbers and tomatoes are often on our daily table, but they don’t get boring. They make classic salads that would be very appropriate for a funeral meal. A dozen ripe red, pink and yellow tomatoes, 5-7 cucumbers, several onions, 4 red and green bell peppers, 1 young zucchini, salt and oil - that’s all you need to stock up. Only take cucumbers young, with soft skin so that you don’t have to cut it. But peel the zucchini. Wash the vegetables. Cut the tomatoes into small slices, cucumbers into circles or slices. Cut the pepper into strips, removing the stems and seeds. Chop the zucchini into cubes and chop the onion into half rings. Young green onions will come in very handy; specialist chefs recommend putting them, feathers and heads, in classic spring and summer salads. Finely chopped dill is added last. To add piquancy to the dish, you can cut a small piece of parsley root into thin strips. Salt the dish to taste, season with vegetable oil. That's it, it's ready!
Fish salad
Describing lean salads (recipes with photos are given in this review), we invite you to try this one. It is made from fresh meat or one that has few bones. The fish should be cleaned, gutted, and boiled until tender in salted water with roots, peas and carrots - so that additional shades are added to its natural taste. You can use the remaining broth for first courses. Remove the skin from the cooled fillet, select the bones, cut or disassemble it into small pieces. Finely chop the green onions and add to the fish. Put it there. Season with oil, add salt, and you can sprinkle with pepper. Stir gently.
Herring salad
At wakes, herring is often placed on the table, which is traditionally used to snack on a glass of vodka. However, salads are also made from herring, and this is not only the familiar vinaigrette. Take a box of herring fillet in oil with vegetables and seaweed - these canned foods are often found in our stores. If you don’t find it, it’s okay; a regular one will be suitable for the dish. You just have to tinker with it, clearing it of bones. Boil 4-6 potatoes in their skins. When cool, peel and cut into cubes. Cut the herring into pieces or add canned food to the potatoes, along with seasonings. Season with oil, sprinkle with green onions, let sit for 20 minutes. You can decorate the salad with olives.
Salted mushroom salad
As already mentioned, a wake is a troublesome event, but not at all joyful. Therefore, their organizers, and this is usually the family of the deceased, have no time for spoiling. When your heart is filled with sadness, you don’t think much about culinary subtleties. Therefore, the housewife standing at the stove is most suitable for dishes that do not require a lot of effort. Take this advice and place a salad of boiled potatoes and salted or pickled mushrooms - honey mushrooms, boletus, milk mushrooms, saffron milk caps - on the memorial Lenten table. If there is too much vinegar in the marinade and too much salt in the brine, rinse the mushrooms in water. Cut large specimens into pieces, leave small ones as is. After the potatoes have cooled, peel them and cut them into cubes. For 1 kg of vegetables you need 500-600 grams of canned forest products. And also 2 medium onions - cut them into thin slices. Combine the ingredients, add salt, season with oil, cumin, and a small amount of ground pepper. Let the salad sit for about 15 minutes, and your guests will be happy to try it.
Today, more and more people are trying to fast. For some it is a tribute to fashion, for others it is a diet, and for others it is a true believer. Whatever the motives, you have to cook without animal products. Of course, first and second course and dessert are prepared from plant products, but one of the simplest dishes on the Lenten menu is salads. They are quick and easy to prepare.
This is a light food containing vitamins and microelements necessary for the body. So, lean salads: recipes with photos, simple and tasty cooking options, cooking secrets - further.
Important! Since lean salads are prepared without animal products, lemon juice, apple and balsamic vinegar or vegetable oil are used for dressing.
The composition of crab sticks includes fish protein or a mass of chopped white fish: hake, blue whiting, pollock, cod. However, recently the manufacturer has been making them cheaper by adding various components - egg white, soy, chemical additives. If you are strictly fasting, be sure to read the ingredients on the package before purchasing.
Crab stick salads are usually seasoned with lean mayonnaise. Even a novice housewife can prepare it.
Lenten mayonnaise:
water - 3 glasses;
wheat flour - 1 cup;
vegetable oil - 8 tbsp. spoon;
lemon juice - 3.5 tbsp. spoons;
mustard - 3 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
salt - 2 teaspoons.
Add a small amount of water to the sifted flour and mix so that there are no lumps. Place the mixture on the stove and bring to a boil, cook until thick, stirring occasionally. While the mixture is cooling, pour any type of vegetable oil (olive, sunflower, corn), lemon juice, mustard, salt, sugar into a deep bowl and beat for 2 minutes using a mixer. Then, continuing to beat, add the cooled flour mixture in several stages. Lenten sauce is ready.
Lenten salads (recipes with photos) are simple and tasty with crab sticks and can be prepared according to several recipes.
Layered salad
raw radish or daikon;
boiled potatoes;
crab sticks;
prepared seaweed - 1 jar;
The potatoes are grated on a coarse grater. Do the same with raw radish. The sticks are cut finely. Take a vase and lay out the ingredients in layers: first a layer of radish, then potatoes, sticks, and lay seaweed on top. The layers are covered with mayonnaise.
Lenten salad:
boiled rice - 150 g;
crab sticks - 200 g;
onion - 1 piece (medium size);
corn - 1 can;
canned champignons - 250 g;
lean mayonnaise - 180 g;
a pinch of salt.
Cooled boiled rice is transferred to a deep bowl. Finely chopped crab sticks, onions, and champignons are added to it. The liquid is drained from the corn and the mass is sent to the salad. Salt and pepper everything (to taste), season with mayonnaise, and mix.
Important! Champignons can be replaced with any salted and pickled mushrooms.
If you don't like mayonnaise, you can season this salad with lemon juice.
Vegetable salad with crab sticks:
tomatoes - 2 pcs;
crab sticks - 200 g;
sweet pepper (medium) - 1 piece;
pickled cucumbers - 2 pcs;
garlic - 1-2 cloves;
greens - dill, parsley;
salt, pepper to taste;
lemon juice - 1 tbsp. spoon.
Vegetables are cut into cubes, crab sticks into small pieces. The garlic is finely chopped with a knife or squeezed through a garlic press. The greens are finely chopped. Everything is mixed, salted, peppered and seasoned with lemon juice.
Lenten salads with mushrooms
Mushrooms during fasting are the main source of protein. On sale you can find any mushrooms from champignons, hangers to exotic shiitakes. Delicious and simple Lenten vegetable salads (recipes with photos) with mushrooms are a real “highlight” of the Lenten table.
This is interesting! Shiitake fruits are considered champions in the fight against cancer cells.
Lenten salad with hanger mushrooms:
oyster mushrooms - 200 g;
onion - 1 piece (large onion);
garlic - 1 clove;
lettuce leaves;
fresh cucumbers - 2 pcs;
lemon juice - 1/2 citrus;
salt, pepper to taste
The onion is cut into half rings and fried in oil, then oyster mushrooms are added and fried for another 10 minutes, chopped garlic is added at the very end. Lettuce leaves are washed and torn into medium pieces by hand, cooled mushrooms and onions are added to them, and sliced cucumbers are added. All that remains is to salt and pepper the salad to taste and season with lemon juice.
Important! When choosing oyster mushrooms, pay attention to the cap. In a young and tender mushroom it is light gray in color.
Salad with champignons:
fresh champignons - 200 g;
boiled rice - 100 g;
canned olives - 50 g;
pickled cucumber - 50 g;
onion - 30 g;
dill greens;
vegetable oil for dressing.
Pour oil into a frying pan and fry the mushrooms. The onion is cut into rings and doused with boiling water. Cucumbers and olives are cut. The greens are finely chopped. Mix everything, add oil, mix again.
This is interesting! Champignons are rich in phosphorus; they can compete in its content with recognized leaders - fish and seafood.
Dietary, simple and tasty lean salads, recipes with photos are presented in the article, you can prepare practically from what is in the refrigerator.
Salad with berries and mushrooms not only satisfying, but also rich in vitamins. In early spring, when the diet lacks fresh vegetables and fruits and vitamin deficiency is approaching, it comes to the rescue with a huge charge of vitamins.
boiled potatoes - 4 pcs;
boiled carrots - 2 pcs;
pickled mushrooms (any) - 0.5 l;
berries - 1 cup (cranberries or lingonberries);
green onion - 1 bunch;
dill, parsley - 1 bunch of each;
canned green peas - 150 g;
vegetable oil - 30 g;
salt - 1 teaspoon.
Vegetables are boiled in their skins and peeled. Berries are taken fresh or frozen. Frozen cranberries or lingonberries are thawed in advance and excess juice is squeezed out. Potatoes and carrots are cut into cubes, mushrooms into small pieces. Finely chop the greens and onions. All components are placed in one container and stirred. Salt and season with vegetable oil.
Lenten salads for funerals
The funeral table is a tribute to centuries-old traditions. As you know, a person is alive as long as he is remembered.
Important! There must be kutia on the table - a ritual porridge made from grains of rice, millet or barley with the addition of raisins and honey. Before the funeral meal begins, three spoons of kutia are first eaten.
Delicious and simple lean salads (recipes with photos) for funerals can be prepared in several ways.
For funerals, salads are often prepared, which include cabbage, mushrooms or fish. Cabbage is a vegetable that is available almost any time of the year.
White cabbage salad:
white cabbage - 1/2 of a medium head;
sweet pepper - 3 pcs;
carrots - 2 pcs;
fresh apple - 1 large;
onions - 2 onions;
apple cider vinegar, granulated sugar, vegetable oil, salt for salad dressing.
Shred the cabbage into thin strips, place in a large bowl, add a little salt and mash with your hands until cabbage juice appears. The bell pepper (if it is not available, you can do without it) is cut into thin strips, the onion into half rings.
Grate carrots and apples on a coarse grater. All ingredients are mixed. To your taste, prepare a dressing from the ingredients, to which you can add black pepper. Pour vegetables into it, mix well, and leave to infuse for a day.
Canned fish salad:
canned food “Saury” or “Pink salmon” - 1 can;
pitted olives - ½ can;
boiled potatoes - 3 pcs;
green onions;
Mash canned food using a fork. Potatoes are cut into cubes, olives into rings. The onion is chopped. Mix everything and season with mayonnaise. If there is not enough salt, add more salt.
Low-calorie, simple and tasty Lenten salads (recipes with photos) will appeal not only to those who fast, but also to those who like to eat meat. From a set of simple products of plant origin, you can prepare a variety of lean salads that are in no way inferior to the usual salads.
Some people fast not only on church fasts, but throughout their entire lives - several days a week. This habit is incredibly useful for both mental and physical health. Having in stock, everyone can follow the nutritional rules.
Fasting is not a reason to give up gastronomic pleasures and switch to sauerkraut with pickles. Salads for Lent can be very tasty, attractive and high in calories, the main thing is not to be lazy and cook!
In recipes for lean salads you will not find meat, poultry, eggs and dairy products, so in order to increase the nutritional value and satiety of lean dishes, it is recommended to include fish and grains, legumes, nuts, potatoes, and pumpkin in salads. A delicious lean salad can be prepared without sour cream, mayonnaise and dairy sauces, using vegetable oil with spices and herbs, as well as various vegan dressings.
The Lenten menu quickly becomes boring, so we invite you to the “Eat at Home” website, where unusual solutions for the Lenten table are collected. Photo recipes for lean salads will give you fresh ideas on how to change boring dishes and make them “sound” in a new way. The traditional combination of carrots and cabbage can be supplemented with avocado and nuts, and the vinaigrette familiar from childhood gives new shades of taste if you add soy goulash to it. Simple Lenten salads, for example, radish with green onions in a duet with rye croutons or chickpeas, are perceived differently and allow you to easily endure the strictest fast. Traditional recipes for salads during Lent can be changed to suit your taste and mood by adding cherries to cabbage, mixing zucchini with apples, and beets with strawberries. Fasting is a time to take stock of spiritual life, so it is better to be full and satisfied, so as not to think about your daily bread, but to focus exclusively on high values.
What salads to prepare during fasting - TOP 10 recipes for lean salads from the magazine "site"
During Lent, Orthodox Christians traditionally abstain from eating eggs, meat, fish and dairy products. What remains are fruits, vegetables, mushrooms, all kinds of pickles and cereals - all this is not only tasty, but also healthy.
An excellent substitute for dairy products during fasting are calcium-rich sesame seeds and some vegetables. Instead of fish, you can eat nuts and vegetable oils (flaxseed, olive, mustard and walnut oils are especially rich in healthy fats).
Protein products are an excellent substitute for mushrooms and legumes - beans, peas, lentils. And sources of vitamins are fresh vegetables, herbs, cereal sprouts, fruits and berries (fresh and frozen).
This article provides Lenten salad recipes– salty and sweet, festive and everyday, from mushrooms, fruits and vegetables (fresh and baked), with the addition of nuts and seeds (sesame, pumpkin and sunflower).
TOP 10 recipes for lean salads
Recipe 1.
You will need: 250 g of champignons, 3 small beets (about 350 g), 1 red onion, a handful of fried sunflower seeds, greens for decoration. For dressing: 1 tablespoon of natural apple cider vinegar (can be replaced with lemon juice), 2-3 tablespoons of cold-pressed vegetable oil, salt and a pinch of sugar.
Wash the beets, wrap in foil and bake in a well-heated oven until soft (about 35-50 minutes, depending on the size of the fruit). Wash the champignons, place in a colander and then on paper towels. When the mushrooms are dry, cut them into thin slices, place on a baking sheet and bake in the oven for 15-20 minutes (until wilted, the champignons should greatly reduce in size). Cut the onion very thinly, into half rings. Cool the baked beets, cut off the peel and cut into strips (or thin slices). Combine salt, sugar, vinegar and oil in a bowl. Season the beets with the resulting mixture, stir, let stand for 10 minutes, then add onions and mushrooms, stir again and leave for another 10 minutes to marinate. Before serving, garnish the salad with fresh herbs.
Recipe 2.
You will need: 400 g of Chinese cabbage, 3 stalks of celery, 2 bell peppers (red and yellow), 1 purple onion, 2 fresh cucumbers, 1 tablespoon of soy sauce, a handful of sesame seeds, 2 tablespoons of lemon juice (can be replaced with rice vinegar), 3 tablespoons olive oil.
Wash and dry the vegetables. Peel the bell pepper from seeds and stalks, cut into small, thin strips. Finely chop the Beijing cabbage. Cut the onion into thin half rings and the cucumbers into strips. Finely chop the celery. In a separate bowl, combine olive oil, soy sauce and lemon juice. Mix all the vegetables in a salad bowl, add dressing, stir and serve, garnished with sesame seeds.
Recipe 3.
You will need: 300 g of Chinese cabbage (can be replaced with young white cabbage), 250 g of carrots, a handful of walnuts (can be replaced with cashews, hazelnuts, pistachios), 100 g of pitted prunes. For dressing: 5 tablespoons unrefined vegetable oil, 3 teaspoons brown sugar (or honey), 2 teaspoons lemon juice.
Wash and dry the vegetables. Chop the cabbage thinly. Grind the carrots on a medium grater or cut into thin strips. Rinse the prunes in warm water, scald with boiling water and cut into small pieces. Place all ingredients in a deep bowl, sprinkle with sugar (or honey), add butter and lemon juice. Mix everything. Serve sprinkled with chopped nuts. The result is a light but very satisfying lean salad, crispy, juicy, with a delicate taste and a piquant note that prunes give it. For piquancy, you can add 1 clove of garlic pressed through a press to this dish. Prunes in this recipe can be replaced with dried apricots.
Recipe 4.
You will need: 2 apples, 2 pears, 4 kiwis, 2 carrots, 200 g pumpkin pulp, 1 tablespoon liquid honey, 2 tablespoons walnut oil, 3-4 tablespoons natural freshly squeezed orange juice, a handful of white raisins, a pinch of chopped walnuts (optional), a handful of pumpkin seeds, a handful of cranberries (fresh or frozen).
Rinse the raisins and soak for 10 minutes in warm water, then place in a strainer, and when the water has drained, place on a paper towel to completely remove excess moisture. Wash the kiwis, pears, apples and carrots, dry them, and remove the skins. Cut cores with seeds from apples and pears. If the skin on the fruit is soft, you can leave it. Coarsely grate the carrots, and cut the pumpkin, apples, pears and kiwis into small slices (or cubes). Mix orange juice with honey and walnut oil. Combine all the ingredients in a salad bowl, add steamed raisins, pour in the dressing and mix everything well. Serve sprinkled with pumpkin seeds and cranberries. Instead of honey, you can use maple syrup or brown sugar in this recipe.
Recipe 5.
You will need: 3 large tomatoes, 2 medium eggplants, 2 bell peppers, 2 sprigs of basil, a handful of pine nuts, 2-3 tablespoons of olive oil, 2 sprigs of parsley (or cilantro), 2-3 cloves of garlic, 1 coffee spoon of sugar, 2 tablespoons lemon juice, salt and freshly ground pepper to taste.
Wash and dry peppers, eggplants and tomatoes. Place vegetables on a parchment-lined baking sheet. Prick the eggplants with a toothpick or fork in 2-3 places, and also make several punctures on the tomatoes. Bake vegetables at 220-240° until soft. Tomatoes and peppers will cook in about 20-25 minutes (they need to be removed from the oven and covered with cling film). The eggplants will take longer to bake - about 45 minutes (they should be completely soft). Cover the finished eggplants with film too and let them “rest” for a quarter of an hour. Then peel the vegetables, cut into slices and place in a salad bowl. Finely chop the garlic. Chop the washed and dried greens and combine with vegetables. In another bowl, combine garlic, lemon juice, sugar, salt, ground pepper and oil. Add the dressing to the assorted vegetables, stir, wrap in film and put in the refrigerator to let the salad steep. Serve chilled, sprinkled with pine nuts.
Recipe 6.
You will need: 300 g of fresh champignons, 1 can of canned peas, 2 small carrots, 2 small potatoes, 2 fresh cucumbers, a handful of pitted green olives, 100 g of peeled pistachios, 3 tablespoons of unrefined vegetable oil (preferably flaxseed or olive), 1- 2 cloves garlic (optional), salt and pepper to taste.
Preheat the oven to 180º. Wash the mushrooms, place on a towel, remove excess moisture, cut into thin slices, distribute on a lightly oiled baking sheet and bake until golden brown. Boil carrots and potatoes. You can add 1 tablespoon of sugar to the water in which the carrots will be boiled - the salad will turn out tastier. Cut the olives into rings, cucumbers into half rings. Finely chop the garlic. Cut the boiled potatoes and carrots into small cubes. Lightly fry the pistachios in a dry frying pan. Mix all the vegetables in a salad bowl, add nuts, salt and pepper, add oil and stir.
Recipe 7.
You will need: 2 small zucchini (about 400 g), 2 fresh cucumbers, 100 g bean sprouts, 250 g radishes, 4 sprigs of green onions, a handful of raw almonds, 1 teaspoon peanut butter, salt, a small bunch of watercress. For dressing: juice of half a lime, 2 coffee spoons of liquid honey, 3 tablespoons of walnut oil, freshly ground black pepper.
Preheat the oven to 180º. Peel the zucchini, cut out the seeds, cut the flesh into slices about 1 cm thick, place on an oiled baking sheet and bake until golden brown. Cut the cucumbers into cubes too. Pour boiling water over the almonds, bring to a boil, and then, in portions, transfer the nuts into cold water, take them out and, pressing each nut with two fingers (sliding movements), remove the peel - it should “slip off”. Chop each nut in half and fry in a dry frying pan until golden brown. Cut green onions into rings, radishes into circles. Mix radishes, green onions, bean sprouts in a bowl, add cucumbers. Next, prepare the dressing: using a whisk or blender, whisk together the honey, nut butter and lime juice. Gently fold the dressing into the salad, being careful not to damage the sprouts. Place the watercress leaves on plates, place the salad on them, sprinkle with nuts and freshly ground pepper. Serve immediately.
Recipe 8.
You will need: 300 g of red beans, 2 sweet Crimean onions, 1 large zucchini, 1 bunch of herbs (dill, parsley or basil), 100 g of peeled walnuts, 2-3 cloves of garlic, 250 g of champignons, 2 tablespoons of cold-pressed olive oil for salad dressing, refined vegetable oil for frying, salt and pepper to taste.
Soak the beans overnight. The next day, boil: first add water, boil for 15 minutes, then carefully strain the broth, add clean water and cook until tender. Be careful not to overcook the beans. Peel the onions and finely chop them. Fry one in oil until golden brown, set the other aside. In another frying pan, brown the washed, dried and sliced mushrooms. Cut the zucchini into cubes and fry until golden brown in a separate bowl. In a blender, grind garlic, herbs, nuts, salt, pepper, raw and fried onions. Add olive oil to the vegetable puree and whisk again. Mix cooled beans, mushrooms, zucchini in a salad bowl, add dressing and stir.
Recipe 9.
You will need: 200 g canned corn, 200 g fresh pineapple, 1 eggplant (or zucchini), 100 g leek (white part), 1 white onion, 4 tablespoons vegetable oil, 1 cup red lentils. For the marinade: 1 coffee spoon of salt, 1 coffee spoon of sugar, 50 ml of water, 3 tablespoons of lemon juice (can be replaced with vinegar).
Rinse the lentils, boil for 15 minutes in 2 liters of salted water and place in a sieve. Cut the onion into rings and fry in oil. Cut the white onion into half rings and marinate in a mixture of salt, sugar, water and lemon juice (at least half an hour), then drain the liquid and squeeze the onion. Cut the eggplant into cubes and fry for about 7 minutes in another frying pan, adding salt at the end. Cut the pineapple into slices. Combine cooled lentils, fried leeks, pickled onions, corn and pineapple in a salad bowl. If necessary, add more salt and vegetable oil. This makes an excellent festive Lenten salad.
Recipe 10. Asparagus, green bean and avocado salad
You will need: 250 g of boiled green beans, 2 boiled potatoes, 1 avocado, 2 small tomatoes, 250 g of boiled green asparagus, 1 tablespoon of natural apple (or balsamic) vinegar, 2 tablespoons of olive oil, salt and black pepper to taste.
Mix vinegar with salt, pepper and olive oil. Place the beans in the center on a flat salad plate and distribute the potatoes and tomatoes cut into slices around. Remove the pit and peel from the avocado, cut the flesh into small slices and place on the potatoes. Scatter the asparagus on top. Pour the dressing over the vegetables and serve. This is another version of a lean salad for the holiday table.
As you can see, even during fasting you can enjoy amazingly tasty, satisfying, and most importantly, healthy dishes. Choose the recipes you like, prepare lean salads at home and eat to your health! Bon appetit!
