What are lean foods and what can and cannot be eaten during Lent

• ripe bananas – 1-2 pieces depending on the size,
• oatmeal – 0.5 cups,
• flour – 1 ,5 glasses,
• sugar – 2-4 tablespoons,
• baking powder – 2 teaspoons,
• cinnamon (optional) – 1 teaspoon,
• water – 2 glasses,
• vegetable oil – 1 tablespoon in the dough + 3-4 tablespoons for frying,
• jam or honey to serve as desired.

Make banana fritters/Photo freepik

Step-by-step cooking method:

1. In a large bowl, mash the bananas until pureed and then mix with water.
2. Grate the oatmeal into flour (for using, for example, a coffee grinder).
3. Mix all the dry ingredients in a separate bowl.
4. Add the banana mixture and mix everything well.
5. Pour a spoonful of vegetable oil into the dough and mix everything thoroughly again.
6. Heat a frying pan well and pour one tablespoon of oil into it, then spoon the fritters onto it.
7. Fry them over moderate-medium heat on one side for about 2-3 minutes until golden.
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9. Turn the fritters to the other side and fry for another couple of minutes, until golden brown.
10. Serve the thin banana fritters warm, with jam or honey.

Vegetable pilaf with mushrooms

Ingredients:

• Rice – 1 glass,
• mushroom broth – 2 glasses,
• green peas – 150 grams,
• pickled or frozen mushrooms – 150 grams,
• onions – 1 piece,
• tomato paste – 2 tablespoons,
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• vegetable oil – 2 tablespoons,
• sugar – half a spoon,
• curry, black pepper and salt – to taste,
• greens.

Prepare pilaf with mushrooms and vegetables/Photo 1000menu

Step-by-step cooking method:

1. Prepare the brine for pilaf Take a glass of water and add tomato paste, sugar and salt. Put the brine on the stove and after it boils, put the peas in it and cook for about 5 minutes.
2. Cut the onion into small cubes and lightly stew it in vegetable oil.
3. Now you can add the mushrooms and fry a little.
4. Carefully sort and wash the rice several times and spread the groats into pots.
5. Add the brine, as well as the onions and mushrooms. Now add salt and seasonings.
6. Pour the porridge prepared for cooking with hot mushroom broth.
7. After that, close all the pots with lids and put them in the oven, heating it to 200 degrees.
8. Vegetable pilaf is prepared for about 40 minutes. Before serving, decorate the dish with freshly chopped greens.

Buckwheat and potato cutlets

Ingredients:

• buckwheat porridge – 3 cups,
• potatoes – 5-6 pieces,
• water (for as desired) – 0.5 – 1 glass,
• salt, pepper – to taste,
• oil – 5 – 7 tablespoons,
• greens< /li>

You will like sweet buckwheat cutlets/Photo by authenticukraine

Step-by-step cooking method:

1. Peel the potatoes, wash and grate them on a fine grater.
2. Add buckwheat, salt and pepper and mix everything thoroughly. It should be a viscous mass.
3. If the buckwheat porridge is crumbly and the mass after mixing is not viscous, add water and mix everything again.
4. Form the finished buckwheat mince into cutlets. So that they do not fall apart in the pan, all this mass must be well compacted.
5. To do this, transfer the minced meat from hand to hand, pressing firmly.
6. Heat the oil well in a frying pan and lay out the patties.
7. Fry them over medium-high heat until golden brown. – 2 minutes. Then turn over and fry for another 1-1.5 minutes on the other side.
8. Add oil and repeat this whole scheme with the next portion.
9. Decorate the cutlets with greens and serve with a vegetable salad . The dish will be filling and very tasty.

Lean fritters from sauerkraut

Ingredients:

• Sauerkraut – 200 grams
• Medium bulbs, cleaned, cut into half circles – 2 pieces
• Vegetable oil – 50 milliliters
• Sugar – 1 teaspoon
• Sauerkraut juice – 50 milliliters< /li>
• Flour – 100 grams
• Salt to taste
• Vegetable oil for frying

< br> Sauerkraut fritters are very tasty/Photo pexels

How to cook step by step:

1. Heat the vegetable oil in a large frying pan over medium heat. Add onion and sugar. Fry the onion, stirring often, until it begins to brown nicely.
2. Put the sauerkraut in a deep bowl, if the fibers of the cabbage are long, you can chop it. Add the fried onion to the cabbage, together with the oil in which it was fried and mix well. Add flour and sauerkraut juice and mix thoroughly again. If the sauerkraut is not salty, add salt to taste.
3. In the same pan, over medium heat, heat enough oil to cover the bottom. And when the oil starts to crackle, lay out the fritters in batches, leveling the mass after stacking.
4. Fry the fritters until they are well browned, turn them over and brown them on the other side. Place on a plate lined with 2 layers of paper towels and fry the rest of the fritters in the same way.
5. Serve the sauerkraut fritters immediately. It tastes better with sour cream.

Carrot puree soup with miso paste

Ingredients:

• Large onion, diced – 1 large
• Sesame oil – 30 milliliters
• Garlic, squeezed – 3 cloves
• Ginger root , finely grated – 3 centimeters
• Carrots, cut into pieces – 1 kilogram
• Vegetable broth or water – 1.2 liters
• Light miso paste – 60 grams
• Salt to taste
• Sesame browned in a dry pan – 3 tablespoons spoons
• Green onions – half a bunch

Make carrot puree soup/Photo pexels

Step-by-step cooking method:

1. Heat the sesame oil in a 3-liter saucepan over medium heat. Add onion, garlic and ginger. Add a little salt and fry, stirring, until everything starts to turn golden.
2. Pour in the broth and add the carrots. Mix well, scraping the bottom. Cook until the carrots are completely cooked (becomes soft). Then put the miso paste in a deep bowl and pour a ladleful of boiling water into it. Mix well.
3. Pour the mixture into the soup and beat everything until smooth using a blender. Bring to a boil again. Taste the soup and, if necessary, add salt.
4. Serve the soup immediately, sprinkling with browned sesame seeds and sprinkling with fresh green onions.

Doves with grated potatoes

Doves with grated potatoes

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Ingredients:

• Head of cabbage – 1 – 1.5 kilograms
• Onion – 1 piece
• Carrot – 1 piece
• Potato – 800 grams
• Salt – ⅓ teaspoon
• Oil – 2 tablespoons
• Onion – 1 piece
• Salt – ½ tablespoon
• Tomato paste – 2 tablespoons
• Water – 500 milliliters
• Bay leaves – 3 pieces

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Song cabbage rolls with potatoes/Photo shuba

Step-by-step cooking method:

1. Cut the leg off the head of cabbage, put the head in a saucepan. Fill it with water, add a little salt and cook, periodically removing the leaves and putting them on a plate. Cook until you separate all the leaves.
2. Dice the onion and fry it in a heated pan with 2 tablespoons of oil.
3. Grate the carrot on a coarse grater and add it to the onion when and will acquire a golden hue. Fry together for 4-5 minutes.
4. Grate 1 onion on a coarse grater, then grate 800 grams of potatoes without washing the grater. Mix potatoes with onions. Transfer the filling to a sieve and drain of excess moisture.
5. Add the roast and ½ teaspoon of salt to the potatoes. Mix until smooth.
6. Place the filling in the cabbage leaves and wrap the cabbage rolls. To do this, first wrap the leaves from two sides inward, and then twist.
7. Transfer the finished cabbage rolls into a pan or other convenient dish for stewing. Mix 2 tablespoons of tomato paste with 500 milliliters of water and pour over the cabbage rolls.
8. Simmer the cabbage rolls for 1 hour on a slightly lower heat.

Avocado vinaigrette

Ingredients:

• Beets – 1 piece
• Carrots – 1 piece
• Hazelnuts (or any other) – 100 grams
• Avocado – 1 piece
• Sunflower oil – 2 – 3 tablespoons
• Balsamic vinegar – 1 – 2 tablespoons
• French mustard in grains – 1 teaspoon
• Salt and pepper to taste

< br> Prepare avocado vinaigrette/Photo from Evgeny Klopotenko's page

Step-by-step cooking method:

1. Wash the beets and carrots thoroughly with a brush and dry them with a paper towel. Wrap the vegetables in foil and bake in the oven at a temperature of 180 degrees for 1-1.5 hours, depending on the size of the vegetables. Carrots cook faster, so you can get them out sooner.
2. Let the beets and carrots cool completely and then peel them. Cut into medium cubes.
3. Cut the avocado in half, remove the stone and scoop out the pulp with a spoon. Cut into the same cubes as carrots and beets. Add 100 grams of hazelnuts to the vegetables.
4. Add 1-2 tablespoons of balsamic vinegar, 1 teaspoon of mustard, 2-3 tablespoons of sunflower oil. Add salt and pepper to taste.

Poppy pie

Ingredients:

• Oil – 400 milliliters
• Water – 200 milliliters
• Sugar – 200 grams
• Salt – ⅓ teaspoon
• Vanilla sugar – 2 teaspoons
• Poppy seeds – 100 grams

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• Cinnamon – 2 teaspoons
• Prunes – 150 grams
• Flour – 800 grams
• Baking agent – 4 teaspoons

< br> Make a poppy seed cake/Photo from Evgeny Klopotenko's page

How to make it step by step:

1. Turn on the oven to heat up to 180 degrees. Pour 400 milliliters of oil and 200 milliliters of water into a large bowl. Do not try to combine the two fractions to homogeneity, just place them together. Pour 200 grams of sugar and ⅓ teaspoon of salt there, stir slightly.
2. Pour in 2 teaspoons of vanilla sugar, 100 grams of poppy seeds and 2 teaspoons of cinnamon, stir with a whisk. Cut 150 grams of prunes into quarters each and add to the preparation.
3. Lastly, pour in 800 grams of flour and 4 teaspoons of baking powder, mix until smooth, being careful to avoid lumps.
4. Pour the dough into a square a form measuring approximately 24 by 24 centimeters. Bake the cake for 40 minutes.
5. Serve the cake hot or already cooled, cut into squares.