Proper nutrition during Lent. What foods can you eat while fasting?
Great or strict fasting in the Orthodox Church is considered the longest. Lent begins seven weeks before Easter. What is it Lent and what are the rules of human behavior at this time? Let's figure it out.
Great Lent is, first of all, a cleansing that should be not only physical, but also spiritual. This is a time of repentance before the Lord, reading prayers, spiritual literature, as well as confession and communion. A fasting person is instructed to curb his anger, lust, greed, envy and rudeness. Slander, slander and anger are strictly prohibited.
The true meaning of Lent is the spiritual elevation of man. The diet of the fasting person also plays an important role here, since it is easier for the soul to cleanse itself in a clean body. Diet restrictions are quite strict and seem overwhelming to many. However, if you look at it, the Lenten menu is reminiscent of the newfangled diets that modern girls are so eager to follow. However, diet is just a way to give your body the required form. Fasting has a much deeper spiritual meaning.
Lent: how to eat right?
The most difficult days are considered to be the first day of Lent - Clean Monday, as well as Good Friday and Great Saturday - the last two days before Easter. On these days you should completely abstain from food. On other days, dietary restrictions are expected.
How to eat healthy during Lent? It is necessary to exclude meat, milk and dairy products, as well as eggs. These products, as well as any dishes that contain the above, should be completely excluded from the diet. Fish and fish products are allowed only on the Annunciation, Palm Sunday and Lazarus Saturday. On other days, fish should also be avoided.
If you schedule it by day proper nutrition in Lent, it will look like this:
- Monday, Wednesday and Friday - you are allowed to eat cold food without vegetable oil, once a day in the evening.
- Tuesday and Thursday - it is allowed to eat steamed food (boiled, stewed, baked) without adding oil, also once a day in the evening.
- Saturday and Sunday are more gentle days of fasting, you are allowed to eat twice a day in the morning and evening, you can eat vegetable oil, and you are also allowed to drink a glass of red grape wine (once a day).
List of products allowed for consumption during fasting:
By eating all of the above foods, you can get a fairly good and varied diet for every day. The main thing in the Lenten menu is not to overeat, since the true meaning of fasting is to give up any excesses, especially in food.
The post is not useful for everyone. It is recommended that pregnant and lactating women, the elderly, and children under 14 years of age refrain from observing strict fasting. However, true believers try to observe fasting from beginning to end under any circumstances.
How should one enter and exit a fast?
Despite the tangible benefits of Lent for cleansing the body and soul, a sharp refusal familiar products included in daily diet, can negatively affect the condition of the body. Therefore, it is recommended to start fasting gradually. A week before the start, it is recommended to give up egg dishes, and a few days later - from milk and dairy products. It is preferable to use lean meat (poultry, turkey, beef). In the first days after the end of fasting, it is also better to use food that has become familiar over the previous seven weeks. To vegetable dishes, you should gradually add low-fat ones first. meat dishes, then milk and eggs. For the first week after fasting, it is recommended to abstain from dishes such as dumplings, soups with fatty broth, fried pork, and pancakes.
Thus, we can conclude that following the nutritional rules during Lent brings only benefits to our body. A lenten menu significantly reduces the risk of obesity, diabetes, stroke, removes waste and toxins from the body, and promotes cleansing. In addition to cleansing the body, a person, having passed the tests of Lent, overcomes the path of spiritual cleansing, and “spiritual purity” is much more important than “physical purity.”
Lent has begun. Some people decided to fast for the first time, while for others it is an annual ritual. But there are still people who ask the question: “Why is he important? Is it really necessary?”, “What can and cannot be eaten?”.
What is Lent?
Fasting is an important part of Christians. The majesty and meaning of Lent lies not only in abstaining from food. Fasting teaches abstinence in general. Failure to deny yourself leads to disaster. First of all, fasting is a spiritual exercise, a desire for God, and not a diet.
The fast lasts for 40 days or seven weeks.
Let's note popular misconceptions about fasting.
1. Fasting is not a diet, not hunger, and clearly does not include the goal of losing excess weight. Many, even completely unbelievers, refuse meat and other products, but this does not mean that they are fasting. Fasting is possible with prayer and communication with God.
2. The main thing is not to lose God during fasting, and not to strive to fulfill the external obligations of fasting. Feel pangs of conscience when you bite off a piece of meat, but not when you get angry at your own children, yell at your spouse, etc. The main thing is not to eat each other, especially during fasting.
3. Avoid arrogance. During fasting, a person's gaze should be focused on himself and not on others.
4. Fast in secret. Some Christians, having begun to fast, endlessly say that they are fasting. Everyone should understand how they go every day. Their facial expressions and mannerisms emphasize the feat being accomplished. But you need to perceive Fasting before God, and not before people.
How to fast correctly
In order to fast according to all the rules, you must know the following:
- on fasting days, a person refuses food containing animal fats.
- you will have to partially refuse to eat hot food.
- a lot of attention is also paid to dry eating (however, you should remember that dry eating is a very difficult type of fasting, so before you start dry eating, you should consult with your confessor).
-despite the fact that the bread is cooked in a hot oven, you can still eat it.
-it is necessary to drink enough water to maintain water-salt balance
-eat small portions and more often, 6-7 times a day
-be sure to include protein-rich foods in your diet to make up for the forbidden meat
-do not forget that fasting is a voluntary abstinence from food, which shows how Christians are able to abstain from unclean passions.
Lent symbolizes the wandering of Jesus Christ in the desert for 40 days, when he resisted the temptation of the devil and did not eat food. By refusing to eat, Jesus began the salvation of all mankind. Lent is an important holiday for Christians. During the days of Lent, Christians mainly eat dry food. Lent lasts seven weeks. In the first and last week, fasting is especially strict. On Saturdays and Sundays it is allowed to consume vegetable oil and grape wine. Fish is allowed only on the holidays of the Annunciation and Palm Sunday. Do not forget that despite the fact that the tradition of refusing food has been around for many years, even monks do not fully adhere to it. The severity of such fasting is not obligatory for the laity.
Who should not fast?
Fasting is undesirable, and in some cases even contraindicated for the following lay people
-pregnant women
-people who have recently undergone surgery
-children under 12 years old
- for cardiac ischemia
- for stomach ulcers and gastritis
-people suffering from hypo- and hypertension
- for joint diseases, osteoporosis
- for blood diseases, especially anemia
-busy people hard work located on military service and so on.
What you can and cannot eat during Lent
In this section of our article, we will not only provide you with a list of foods allowed and prohibited for consumption during fasting, but also tell you how to eat during fasting day by day, and what recipes you can use.
Nutrition calendar for Lent
To begin with, we will give you a table-calendar that will help guide you by day in eating food.
What can you eat during Lent?
Vegetables (cabbage, potatoes, tomatoes, cucumbers, carrots, Bell pepper, greenery)
Cereals (oatmeal, buckwheat, rice, corn, wheat, barley)
Legumes (beans, beans, peas, lentils)
Fruits
Mushrooms
Fish (only twice during the entire post)
Sweets (for example, halva, dried fruits, nuts, dark chocolate, honey, sugar, candies, candied cranberries)
Drinks (juice, tea, coffee, uzvar, fruit juice, jelly. Grape wine on weekends)
What should you not eat during Lent?
Meat and semi-finished products from it
-dairy
-bread and pastries, if they are made with eggs, butter, milk
-eggs
-sweets containing milk
-alcohol
Recipes for Lenten dishes during Lent
Bean soup without vegetable oil
To start, you will need good beans, onions, a few tomatoes, kitchen salt, herbs and a couple fresh leaves celery. Before you start preparing all this, you need to prepare your workplace. After which you should cut the onion into small pieces and pour 4 tbsp. spoons of cold water and then cook over medium heat. At night you should soak the beans, after the onions are cooked add the beans, 1 tbsp. a spoon is enough, but if you want to make the soup richer, you can add 2 tbsp. Spoons. Don’t forget about the tomatoes, they should be chopped and also thrown into boiling water. We wait about 20 minutes, add salt, stir, and you can remove the soup from the heat. Before serving the soup, you should add parsley and a couple of celery leaves, they will add aroma and taste to our soup. It should be noted that this soup is suitable for people suffering overweight not only during Lent, but also on any other day.
A fairly popular dish during Lent is herring under a fur coat.
What you need to know when preparing this dish. First of all, you need to buy a herring, 2 should be enough, but if the table involves a larger number of people, more is possible. In addition to fish, boiled potatoes, carrots and onions are also needed. All this needs to be crushed, for this we need a grater. To give the dish beautiful view We need a flat saucer on which we will place layers of potatoes, fish and onions. After all this is prepared, the layers are laid out, you should spread the dishes with mayonnaise. When you have finished cooking, let the dish brew, then its taste will be richer and more pleasant.
In order to prepare this caviar you will need dried mushrooms; you can also pickle these mushrooms or use a mixture of them. It is better to collect mushrooms for this in the forest or buy them at the market. Before cooking them, you need to wash them thoroughly, then cook them until tender, and then cool and chop them into small pieces. If you make caviar from salted mushrooms, they should also be washed in cold water. Cut the onion into small rings and fry in oil along with the mushrooms, then simmer them for about 15 minutes. A few minutes before stewing, add some spices and crushed garlic, pepper to add spiciness, salt to taste and pour over vinegar. The caviar is ready, now it is better to leave the caviar for 20-30 minutes so that it infuses and absorbs all the components. Bon appetit!
Oat pancakes
To prepare such a lean breakfast you will need cereals, water, yeast, flour, salt and of course vegetable oil. Pour oatmeal into an iron bowl, mix, pour in 2 cups of warm water (not boiling water), add sugar, salt and a packet of yeast, mix all this thoroughly and add flour. After about half an hour, stir again and you can start making pancakes. To do this, heat a frying pan and pour vegetable oil into it. All that remains now is to fry the pancakes. Pancakes are healthy with honey and jam, so they are best served together. This breakfast is not only lean, but quite healthy.
Before cooking, put the water to boil, you should cut the potatoes into quarters, pour the canned red beans into the pan, stir, you should also cut the carrots onion, and a little greenery to give a pleasant aroma to the soup. Cook all these ingredients in a saucepan, covered, for 20 minutes. Add salt to taste, add crushed garlic, red pepper, tomato juice and tomato paste. Boil for about 10 minutes and throw in some greens.
To prepare this dish, you need to boil finely chopped carrots and beets in salted boiled water. In another pan, it is advisable to boil finely chopped potatoes (in cubes) separately. These decoctions should be combined and preserved. These vegetables should be thrown into a colander and mixed with chopped cucumbers. Remove the can of canned peas and pour the contents into a bowl. In another bowl, pour 1 glass of vegetable oil and a glass of red wine, squeezed lemon juice and salt. Bring this marinade to a boil. Pour the marinade over the salad and mix. Leave the salad for 30 minutes to steep. This vinaigrette is quite high in calories and healthy; it should be consumed not only during fasting.
In our next article, we will tell you how to correctly create a Lenten menu, which dishes are best to include and which not, we will give sample menu for a week. Follow our releases, subscribe to updates.
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Great Lent 2018, nutrition calendar by day
Unlike the Assumption and Nativity Lents, Lent is not in specific numbers, but mobile. In 2018, it starts on February 19 and ends on Saturday, April 7. And on April 8, 2018, the main holiday of Orthodox Christians begins - the Holy Resurrection of Christ - Easter.
Lent is the longest - it lasts 48 days. The Lord Jesus Christ himself was tempted by the devil for 40 days in the desert and did not eat anything during these days. Thus He began the work of our salvation. Therefore, Lent in Orthodoxy is established in honor of the Lord Himself, and the last week of Lent - Holy Week - in honor of remembrance last days earthly life of Jesus Christ, His suffering and death.
The most important goal of fasting is spiritual improvement. Therefore, those people who reduce fasting only to observing certain nutritional rules are very mistaken. Restrictions on food are needed in order to learn to control and restrain our desires, to understand our true needs (in fact, we can do without much that we are very accustomed to). In many cases, we are like little children - we are used to being guided only by our “I want”. Fasting develops willpower. After all, if we cannot organize ourselves and our lives in small things, then even more so we will not be able to achieve results in something larger and more important. Therefore, food fasting is the first step to spiritual growth.
How strictly should you fast?
Lent is the strictest of all four multi-day fasts. Many printed calendars and the daily nutrition calendar that we present below contain data based on the church charter. With the exception of a few days, the routine is as follows: from Monday to Friday inclusive - dry eating, on Saturday and Sunday - fast food with vegetable oil.
Dry eating is one of the strict degrees of fasting (after all, there is also complete abstinence from food). The following products are allowed by the church charter: water, bread, salt, honey, herbs, as well as raw, dried, soaked or pickled vegetables. Further, depending on the severity of the regulations, permission is only for soaking food plant origin or still for heat treatment by boiling/baking, but without flavoring additives. All of the above - without the use of vegetable oil. Currently, dry eating most often refers to herbal infusions, cold drinks, juices, bread, raw and soaked fruits, raw and baked vegetables (of course, without vegetable oil).
This monastic charter has such a name because it fully relates to the monastic practice of Palestine. The laity are not obliged to adhere to it. Typically, people in the world choose one of two options:
- More strict:
- Monday of the first week (February 19, 2018) and Great Friday, i.e. Friday Holy Week(April 6, 2018) - complete abstinence from food
- Monday, Wednesday, Friday - dry eating
- Tuesday Thursday - hot food no oil
- Saturday, Sunday - hot food with butter
- Less strict:
- Monday of the first week and Great Friday (Friday of Holy Week) - dry eating or food without oil
- all other days of fasting - any food of plant origin with vegetable oil
Each layman can choose the measure of fasting for himself individually, but it is better to consult with a priest. Great Lent 2018, nutrition calendar by day.
The monastic charter is recommended (and then optionally) to be observed by those people who already have experience of fasting for many days. If you want to try fasting for the first time or have never held Lent in its entirety, then simply start by eliminating all meat products. If you feel strong, then exclude all products of animal origin (milk, kefir, cottage cheese, cheese, eggs, etc.), but leave all types of cooked food and vegetable oil. You should not immediately, without preparing, take on the feat of dry eating.
As for the two most strict days During Great Lent - Monday of the first week (February 19, 2018) and Friday of Holy Week (April 6, 2018) - where the monastic charter prescribes complete abstinence from food, then you should be even more careful here. For people with chronic diseases (not only the gastrointestinal tract, but also any others), daily fasting is contraindicated. And putting your health (and, as a result, your life) in danger is not blessed by the Church. Remember that everything needs to be approached with reason.
Since Lent is strict, fish is not eaten during it, with the exception of two holidays - Palm Sunday (April 1, 2018) and the Annunciation Holy Mother of God(April 7). But since this year the Feast of the Annunciation falls on Holy Saturday before Easter, fish is not allowed by the monastery charter. However, in honor of the holiday, you are allowed to drink very little wine. Thus, the only day on which you can eat fish during Lent is Palm Sunday, April 1, 2018. And on Lazarev Saturday (March 31, 2018) fish caviar is allowed.
So, Lent 2018 begins on February 19, see the daily nutrition calendar below. But once again we emphasize that laymen do not have to adhere to strict monastic rules. It is better to determine the measure of fasting by consulting with a priest from the parish church.
Menu for fasting before Easter 2018 by day
It is recommended to completely abstain from eating any food. However, this is a requirement of the monastic charter. The laity can adhere to fasting according to their own abilities. For example, on the first day of fasting, maintain a dry diet - consume products of plant origin (vegetables, fruits) without seasoning with vegetable oil. And, of course, in limited quantities.
On Monday of the first week of Lent in the evening in church they read the first part of the Great Canon of St. Andrew of Crete, so it is advisable to be in church at this time. If this is not possible, you can read the same part of the canon at home. The Great Canon of Andrew of Crete is often published separately as a small booklet. It can be purchased at any church shop, store with spiritual literature, or you can find the text of the canon on the Internet (it is advisable to use a trusted source) and print it out.
According to the monastery charter, dry eating is prescribed on this day. That is, you can eat all fruits (as well as dried fruits, nuts) and vegetables, raw, pickled, baked, heat-treated, but without flavorings. Salt is allowed in this case. You can also eat Lenten bakery products without vegetable oil in the composition.
Despite the fact that now is not the season for vegetables grown in our region, you can buy products from greenhouses or brought from other countries in stores. You can eat raw not only the familiar tomatoes, cucumbers, white cabbage, radishes, carrots, garlic, onions. But also zucchini bell pepper, beets, broccoli, cauliflower. In addition to the fact that many raw vegetables contain more vitamins, they also taste more interesting, although not very familiar to us.
At Great Compline in church on Tuesday of the first week of Great Lent, the second part of the Great Canon of Andrew of Crete is read. As on Monday, it is better to go to church at this time for conciliar prayer. And if this is not possible, then pray at home.
On Wednesday, the monastic charter again prescribes dry eating - that is, bread products, raw or soaked fruits, as well as raw, pickled or baked vegetables (with salt, but without seasonings, vegetable oil).
On this day, the Liturgy of the Presanctified Gifts is served, and the third part of the Great Canon of St. Andrew of Crete is also read.
Dry eating (fruits, vegetables, bread).
On this day, at Great Compline in the church, the fourth part of the Great Canon of St. Andrew of Crete is read.
On Friday of the first week of Great Lent, dry eating is also prescribed by the monastery charter.
The Liturgy of the Presanctified Gifts is served, and at the prayer behind the pulpit the prayer canon of St. Theodore Tiron and is blessed kolivo (sochivo).
For the first time on the first week, on Saturday, food with vegetable oil is allowed by the monastery charter. And, of course, here the menu becomes much wider. A hearty solution would be fried potatoes, any vegetable salad with oil dressing, mushroom or vegetable soup with fried carrots and onions.
On this day the Liturgy of St. John Chrysostom.
On this day, the fast is also weaker than in the first five days of the first week - food with vegetable oil is allowed. You can prepare a variety of side dishes, main and first courses from vegetables, mushrooms, and legumes. There are also many more options for baking with vegetable oil than without it. We have selected several recipes for you, which are located after the given daily nutrition calendar for Lent 2018.
In church tradition, Sunday is often called a week. So, February 25 is the first week of Lent, which is called the Triumph of Orthodoxy.
According to the monastic charter - dry eating. Let us remember that this means using plant food no oil.
Dry eating (fruits, vegetables, bread). To make the vegetables more juicy, or to avoid the urgent need to dress the salad, you can use the juice of the vegetables themselves. For example, add salt to shredded cabbage or grated carrots and mash well with your hands for at least three minutes. Then just leave it to stand for 10 minutes.
Eating lean foods without oil (vegetables, fruits, bread). During fasting, including on days of dry eating, do not ignore honey - it is allowed by church regulations and serves as a good support for the immune system.
On this day the Liturgy of the Presanctified Gifts is served in the church.
The monastic charter is dry eating (vegetables, fruits, baked goods). You can prepare bean or pea puree without using vegetable oil. To do this, soak (if required) the peas/beans for several hours, then boil. Drain the water into a separate bowl, and grind the prepared beans or peas in a blender. Add drained water if desired. This puree can be eaten cold.
Bread, fruits, and vegetables without vegetable oil are allowed at meals. Let's look at several options for the bases for lean dishes on dry eating days: pumpkin with honey; pumpkin with apple; baked potatoes and beets; beans with potatoes; cabbage with prunes; radish with garlic; prunes with walnuts; potatoes with pickles, etc.
This Friday
On Saturday, the monastic charter allows the consumption of food with vegetable oil. You can sauté and fry vegetables, and use them to prepare a lot of dishes - vegetable stew, mashed potatoes, lean soup or cabbage soup, filling for pies or dumplings.
On this day the Liturgy of St. John Chrysostom. And one more important point- this is the first parent's Saturday Great Lent. To commemorate the dead on this day, it is good not only to pray at home for all deceased relatives and loved ones, but also to order a memorial service in the church, preferably being present at it. If possible, you can visit the cemetery.
Food containing vegetable oil is allowed. As an option, you can make lean cabbage rolls, any porridge with vegetable or mushroom frying, vegetable cutlets, potato balls, potato and carrot pancakes, bake pancakes or wrap any vegetable/mushroom filling in thin pita bread. From the first courses you can prepare beetroot soup, potato cabbage soup, soup with noodles or dumplings.
This Sunday the Liturgy of St. Basil the Great.
Dry eating - bread, vegetables, fruits - all without the use of vegetable oil. You can eat vegetables separately or make a salad, but season them not with oil, but with something else - lemon juice, soy sauce, etc. juicy fruit with a not very strong taste.
According to the monastic charter - dry eating. As an option, you can make some kind of pate without adding oil. It is convenient to prepare it in a chopper - a blender bowl. You can use pitted olives or any raw or baked vegetables without oil as a basis.
It is allowed to eat bread, fruits and vegetables without using oil. An example of excellent vitamin salad- grate the green radish, sprinkle with lemon juice, add cranberries, stir.
On Wednesday the Liturgy of the Presanctified Gifts is served.
8 March 2018, Thursday
Dry eating (fruits, vegetables, bread products). With this measure of fasting, canned peas and corn come in handy. I added them to the same boiled potatoes and fresh onions - it’s already a salad! Or you can simply serve it with baked potatoes.
The monastic charter provides for dry eating. An option for a healthy and satisfying snack is to combine grated raw carrots with crushed nuts, sprinkle with a little apple cider vinegar.
On this day, the Liturgy of the Presanctified Gifts is celebrated in churches.
On this day, any lean food with vegetable oil is allowed.
March 10, 2018 is the second parental Saturday of Lent. On this day, if possible, it is better to attend a church service, order a memorial service for deceased relatives, and also pray at home. You can visit the cemetery.
This Saturday the Liturgy of St. John Chrysostom.
The monastic charter on this day prescribes food with vegetable oil.
This week (Sunday) of Lent is the Worship of the Cross. Everywhere in churches the Liturgy of St. Basil the Great, at Matins, after the great doxology, the Cross is taken out and venerated.
According to the monastic charter - dry eating. Of course, during this winter-spring period, for lack of fresh berries(however, now greenhouse strawberries are sold in some supermarkets all year round) frozen berries can be used for eating and cooking.
In the church on this day at the 1st hour the veneration of the Cross is performed.
Dry eating (vegetables, fruits, bread). On such days, you can experiment with different fruits. For example, make quite exotic caviar from mango and avocado, punching them in a blender and seasoning with salt and lemon juice. This dish can be eaten without anything or spread on bread, a roll, a loaf of bread or cookies.
Once again, the monastery charter suggests dry eating. Another dish that is not quite familiar to us is a salad made from sauerkraut, finely chopped (or grated) apple, grapes cut in half and celery sprigs.
On this Wednesday, at the 1st hour, the veneration of the Cross is performed. The Liturgy of the Presanctified Gifts is celebrated.
Eating baked goods, fruits and vegetables without using vegetable oil. A hearty and affordable version of the salad that will help out in any conditions - cut baked or boiled potatoes and pickled cucumbers into small cubes, chop onions (if desired, you can first pour boiling water over them), any greens, mix everything and season with lemon juice.
In the event that in honor of the “Sovereign” icon Mother of God The polyeleos is celebrated and the Liturgy of the Presanctified Gifts is served.
Dry eating (bread, vegetables, fruits). Fast days without eating vegetable oil A good reason eat more greens - lettuce, dill, parsley, cilantro, arugula, sorrel, celery, green onions.
The Liturgy of the Presanctified Gifts is served and the Cross is venerated.
The monastic charter allows food with vegetable oil.
March 17, 2018 is the third parental Saturday of Lent. You can bake Lenten buns or pies and distribute them to neighbors, friends or parishioners of the nearest church as a memorial service for your deceased relatives. It is also good to give alms with a request to pray for your deceased relatives.
Food containing vegetable oil is allowed. Many people underestimate the importance of mushrooms during fasting. They are rich in plant protein, which to some extent replaces animal protein during fasting. Mushrooms can be used to make caviar, stews, dumplings, soups, salad, and mushroom goulash. Even just frying it with potatoes and onions will turn out simple, satisfying and tasty.
On this day the Liturgy of St. Basil the Great.
The monastic charter prescribes dry eating on this day - vegetables, fruits, bread. On such days, you can prepare a delicious vitamin compote. To save the maximum useful properties, you need to thoroughly rinse the dried fruits (any that are available and that you like) a little warm water. Then fill them with cleaned cold water and leave overnight. In the morning, put everything together on low heat and bring to a boil, covering with a lid. When it boils, add sugar (or you can do without it if you don’t really like sweets or are strictly fasting) and turn it off immediately. Leave alone for several hours. The compote will infuse and be very tasty.
Dry eating - fruits, vegetables, bread without vegetable oil.
This year, the service in honor of the 40 Martyrs of Sebaste, which usually takes place on March 22, has been moved to this day. However, in 2018, the 22nd falls on Thursday of the fifth week of Great Lent, when the Great Canon of Andrew of Crete is read.
The Liturgy of the Presanctified Gifts is celebrated.
On this Wednesday, according to the monastic charter, eating food with butter is allowed, which means that you can safely fry vegetables and mushrooms to prepare stews, salads, soups or fillings for pies, Lenten chebureks (kutabs).
The Liturgy of the Presanctified Gifts is celebrated.
This week on Thursday it is allowed to eat food using vegetable oil.
Thursday of the Great Canon - everywhere at matins in churches the Great Canon of St. Andrew of Crete and the life of St. Mary of Egypt are read. The Liturgy of the Presanctified Gifts is celebrated. Let us remind you that the service in honor of the 40 Martyrs of Sebaste this year has been postponed to Tuesday, March 20.
The monastic charter provides for dry eating on this day - all fruits, vegetables, baked goods, but without the use of vegetable oil. On such days, you can experiment with various healthy desserts. For example, combine finely grated raw pumpkin with coarsely grated apple (or chopped orange pulp). Season with honey and, if desired, spices (cinnamon, cardamom, etc.)
The Liturgy of the Presanctified Gifts is celebrated in the church on this day. Either at the evening service on this day, or at the morning service on Saturday, an akathist to the Most Holy Theotokos is sung.
On Saturday, food with vegetable oil is allowed. Why not make some kind of lean sauce like mayonnaise? Many of these recipes require sunflower oil, and due to the lack of preservatives they have a short shelf life. It will be great to prepare this sauce for yourself and your family just for Saturday-Sunday.
The Liturgy of St. John Chrysostom. If the akathist to the Most Holy Theotokos was not sung the day before, then it is sung at Matins.
Sunday meal involves eating food with vegetable oil. If you have a blender, for variety you can make a puree or cream soup based on pumpkin, potatoes, broccoli, beans, etc.
On this day the Liturgy of St. Basil the Great.
The monastic charter provides for dry eating on this day. For variety, you can make lean chips, such as beet chips. To do this, peel the beets and cut them into thin slices. Place them on a baking sheet lined with foil or parchment paper. Bake in the oven for 20 minutes at 180 degrees. If desired, add salt on top. If you are not fasting so strictly, you can sprinkle the baked slices with any vegetable oil.
Dry eating (bread, vegetables, fruits). As an option - simple and very healthy salad, which does not require any dressing (however, you can lightly sprinkle it with lemon juice). Combine washed and dried arugula leaves, pomegranate seeds and pine nuts.
Fruits, vegetables, baked goods without oil. An option for lunch is a very simple salad without dressing, but still juicy. It only requires two ingredients - sauerkraut and baked beets (1.5 hours at 200 degrees), grated on a coarse grater. Even without oil it turns out not dry at all.
The Liturgy of the Presanctified Gifts is celebrated.
Dry eating - bread, vegetables, fruits without consuming vegetable oil. Perhaps the simplest and most satisfying thing you can cook is to bake potatoes in the oven without using oil. Either whole (if the tubers are small) and “in uniform”, or cut in half. Let us remind you that according to the monastery charter, salt is allowed.
Dry eating again - eating bread, fruits and vegetables. Try a very simple and unusual salad with just two ingredients - pomegranate seeds and onion rings. Onion rings (if the head is small; if larger, then cut the onion into halves or quarters of rings) just thinly slice and that’s it! If desired, you can scald with boiling water and then sprinkle with lemon juice.
On this day the Liturgy of the Presanctified Gifts is served.
This day is a holiday - Lazarus Saturday. It is allowed to eat fish roe. For those who accept this product, there is usually no difficulty in consuming it. Caviar is just good fresh bread or vice versa - on toast.
But we suggest diversifying your diet on this holiday. For example, bake lean pancakes according to any recipe, let them cool, put caviar on them, roll them up and cut each of them in half diagonally. The dish will look very elegant!
You can make sandwiches - apply a thin layer of mayonnaise on the bread, place a circle of fresh cucumber on top, and place a spoonful of caviar on it, garnishing with herbs.
On Lazarus Saturday the Liturgy of St. John Chrysostom. At the all-night vigil (on Saturday evening) the consecration of the tree takes place.
This week (Sunday) is called flowering week. Among the people, the holiday of the Lord's Entry into Jerusalem, always celebrated exactly a week before Easter, is called Palm Sunday. In honor of the holiday, eating fish is allowed. Here there is room for imagination to unfold not only in terms of choosing the type of fish, but also the method of preparing it - fried, smoked, baked, salted, canned, etc. There are a lot of variations when hot - you can simply fry it with onions and spices or fry it breaded with flour and seasonings. Bake on a bed of vegetables or with herbs and lemon/orange slices. Can be stuffed with rice and vegetables.
On this day, the Liturgy of St. is served in churches. John Chrysostom.
According to the monastic charter - dry eating (bread, vegetables, fruits). For breakfast or vice versa light dinner You can make fruit puree. The main thing is to have a blender on hand. All that remains is to thoroughly wash all available fruits, peel them from skins and seeds (if necessary), cut them into arbitrary pieces and put them in a blender. Carrots go well with any fruit. Keep this in mind, because it contains a lot of vitamins that are so needed in the spring and even more so during Lent!
On Holy Monday the Liturgy of the Presanctified Gifts is served.
On Holy Tuesday, the monastery charter also prescribes dry eating (baked goods, vegetables, fruits). One of the very satisfying and healthy dishes- beet caviar. Bake the beets in the oven without anything (no oil, spices) for 1.5 hours at a temperature of 180-200 degrees, using foil or a baking sleeve. Then scroll through a meat grinder or grind with a blender. Next add, if desired, either crushed walnuts with garlic, or also prunes minced through a meat grinder.
On this day the Liturgy of the Presanctified Gifts is served.
Again fruits, vegetables, bread without the use of vegetable oil. As we know, on days of dry eating, cold boiled vegetables without oil are allowed. Great option for such a case - broccoli. You need to put it in boiling salted water and boil it for 7-10 minutes from the moment it boils again. Drain in a colander. Sprinkle with lemon juice.
On Great Wednesday the Liturgy of the Presanctified Gifts is served.
Dry eating (fruits, vegetables, bread). The monastic charter allows cold drinks on days of dry eating. Therefore, you can make delicious homemade lemonade. To do this, you need to thoroughly wash two lemons with warm water and squeeze the juice out of them. And finely chop the zest (without the white bitter layer). In the cold boiled water stir sugar. Then pour in lemon juice and zest. Cover tightly with a lid and place in the refrigerator until completely cooled. Strain before serving.
April 5 - Maundy Thursday. Memories of the Last Supper. In the evening, Matins of Great Friday is celebrated with the reading of the 12 Gospels of the Holy Passion of the Lord Jesus Christ. The Liturgy of St. Basil the Great.
Good Friday is called Great Friday - this is the strictest day because of the Remembrance of the Holy Saving Passion of the Lord Jesus Christ. Therefore, the monastic charter prescribes complete abstinence from food.
Liturgy is not served on this day. Vespers is celebrated, at the end of which the Holy Shroud is taken out of the altar.
April 7 is the twelfth (one of the 12 most important holidays in Orthodoxy after Easter) holiday in numbers - the Annunciation of the Blessed Virgin Mary. Usually on this day you can eat fish. However, in 2018, this holiday falls on Holy Saturday, and therefore fish and oil (vegetable oil) are not allowed according to the monastery charter. However, you are allowed to sip a little wine.
On this day the Liturgy of St. Basil the Great.
Bright Resurrection of Christ - Easter. Of course, there is no fasting on this day; you are allowed to eat everything. But if you are fasting, be careful fatty foods. Also limit yourself in the amount of food you eat.
Recipes for Lent or menus for the fast before Easter 2018
Bean salad on dry eating days
Ingredients:
- canned beans (red or white) - 1 can
- canned corn - 1 can
- croutons (dried black bread with garlic) - to taste
- avocado - 1 piece
Preparation:
Connect together canned beans and corn. Grate the avocado - it will act as a salad dressing. Add crackers just before serving. To stir thoroughly.
Cabbage and cranberry salad on dry eating days
Ingredients:
- white cabbage - ¼ of a small head of cabbage
- soaked cranberries or lingonberries - 2 tbsp.
- vinegar 6% - 1 tbsp.
- salt, sugar - to taste
Preparation:
Since the dry-eating salad does not require seasoning with vegetable oil, it is better to choose juicier cabbage with fleshy leaves. Finely chop it. Season with salt and add a little sugar if desired. Mash the cabbage well with your hands. Sprinkle with vinegar (apple, raspberry or table vinegar). Add soaked berries.
Vegetable salad with prunes on dry eating days
Ingredients:
- white cabbage - 150 g
- carrots - 1-2 pieces
- prunes - 100 g
- salt, sugar - to taste
- lemon juice - to taste
Preparation:
Chop the cabbage, grate the carrots, combine together, sprinkle with salt and sugar, mash with your hands for a couple of minutes, leave for 10 minutes. Cut the prunes into long strips (if they are dry, soak them first). Add to vegetables. Season with lemon juice and stir.
Granola for dry eating days
Ingredients (you can use any proportions to suit your taste):
- cereals
- nuts (several types possible)
- dried fruits (any)
- flax seeds
- sesame
Preparation:
Chop the nuts with a knife. Dry the nuts and oatmeal in a dry frying pan. Cut dried apricots and prunes with a knife. Combine everything together, add sesame seeds, flaxseeds, liquid honey (if candied, then dissolve it in a water bath or low heat). Mix the mass thoroughly. Cover the pan with foil. Pour out the mixture and compact it well. Place in the refrigerator for at least 2 hours. Then cut into arbitrary pieces.
Healthy dessert in a pumpkin pot
Ingredients:
- pumpkin - 1 piece (diameter and height about 15 cm)
- apples - 3-4 pieces
- raisins - 50 g
- prunes - 100g
- semolina - 3 tbsp.
- corn flour - 3 tbsp.
- sugar - 3 tbsp.
- vanilla - to taste
- water for cooking
Preparation:
Rinse raisins and prunes well. Cut the apples into slices. Combine apples, dried fruits, semolina, corn flour, sugar and vanilla. Mix. Cut off the top of the pumpkin and remove the seeds. Stuff the pumpkin with the prepared filling. Place the pumpkin in a cauldron of water to create a steam bath effect. Cover with foil and bake in the oven at 180 degrees for about two hours.
Ingredients:
- beets - 500 g
- walnuts - 1.5 cups
- vinegar - 1 tbsp.
- pomegranate juice - 30 ml
- onion - 1-2 heads
- garlic - 2-3 cloves
- cilantro - 0.5 bunch
- dill - 0.5 bunch
- parsley - 0.5 bunch
- ground red pepper - 0.5-1 tsp.
- khmeli-suneli - 1 tsp.
- coriander - 0.5 tsp.
- pomegranate seeds for decoration
Preparation:
Bake the beets in the oven (1.5 hours at 200 degrees) or boil until tender. Scroll through a meat grinder with a large grid. To season the onion, garlic and nuts (pre-calcined in a frying pan or in the oven), scroll through the fine attachment of a meat grinder. Combine with finely chopped herbs and spices. Season with vinegar (rice, balsamic, raspberry, apple), salt, mix thoroughly. Combine the beets with the dressing, form into balls (you can give them an oval shape). Sprinkle with pomegranate seeds.
Champignons stuffed with onions
Ingredients:
- medium size champignons - 5 pieces
- red onion (ordinary one is also possible) - 1 small head
- salt, black pepper - to taste
- olive oil - 1 tbsp.
- parsley for serving
Preparation:
Separate the stems from the caps of the mushrooms. Place the caps in a baking dish or on a baking sheet. Cut the onion into small cubes and fry in olive oil until transparent. Finely chop the champignon legs with a knife and add to the onion. Add salt and pepper and fry together for 2-3 minutes. Stuff the caps with this mixture and bake in the oven until golden brown at 180 degrees. When serving, sprinkle with herbs.
Ingredients:
- buckwheat noodles - 0.5 packs (2 bunches)
- onion - 1 head
- carrots - 1 piece
- bell pepper - 1 piece
- olive oil - 2 tbsp.
- soy sauce - 2 tbsp.
- sesame - 2 tsp.
- salt - to taste
Preparation:
Chop bell peppers, carrots and onions as desired. Fry in olive oil for 7-8 minutes. Add soy sauce and sesame seeds, simmer for about 10 minutes. At the same time, boil the buckwheat noodles in salted water for about 12 minutes. Combine noodles and vegetables together.
Creamy chickpea and curry soup
Ingredients:
- canned chickpeas - 1 can
- potatoes - 2 medium tubers
- carrots - 2 pieces
- onion - 1 head
- garlic - 2 cloves
- curry - 1 tsp.
- turmeric - 0.5 tsp.
- pepper - 0.3 tsp.
- water - 2 liters
- olive oil - 1 tbsp.
- lemon juice - 1 tsp.
- salt - to taste
- greenery
Preparation:
Cut the potatoes into cubes and place in boiling water. Cook for 7 minutes. Sauté onions and carrots, cut into small cubes, in olive oil. Add chickpeas, prepared vegetables to the potatoes, add turmeric, curry, pepper, salt. Cook until full readiness potatoes. Puree with an immersion blender, then add chopped or pressed garlic and lemon juice. Stir, put on fire, bring to a boil. Serve with greens.
Ingredients:
- flour - 200 g
- boiling water - 80 ml
- vegetable oil - 80 ml
- baking powder - 1 tsp.
- salt - a pinch
- starch - 1 tbsp.
- any fruit or berries for filling
Preparation:
Combine flour with baking powder and salt. Pour boiling water and vegetable oil into this mixture. Knead elastic dough. Roll into a circle, sprinkle with starch (since the filling is juicy). Cut any fruit (here apples, pears and plums) and place on the dough. Fold the edges and bake for 35 minutes at 180 degrees.
Ingredients:
- pumpkin puree - 0.5 cups
- sparkling mineral water - 0.5 cups
- vegetable oil - 0.5 cups
- sugar - 0.5-1 cup (to taste)
- baking powder - 1 tbsp.
- flour - 3.5-4 cups
- coconut flakes - to taste
- poppy seed - to taste
Preparation:
To obtain pumpkin puree, puree the pumpkin prepared in any way using a blender. Add sugar to the puree and stir. Pour in mineral water and vegetable oil. Then add flour mixed with baking powder. Knead a not very stiff dough, roll it into a layer about 0.7 cm thick. Sprinkle with coconut flakes and poppy seeds, roll out a little with a rolling pin (up to 0.5 cm). Cut out cookies with a cookie cutter. Bake at 180 degrees, depending on the oven settings, from 12 to 25 minutes.
Fish steaks in the oven
Ingredients:
- steaks of any red fish (here trout) - 500 g
- lemon (juice) - 2 pieces
- vegetable oil - 50 ml
- garlic - 2 cloves
- dill - 0.5 bunch
- spices - to taste
- salt - to taste
Preparation:
Wash the lemons with very warm water and squeeze the juice out of them. Add chopped garlic, vegetable oil, spices, salt, chopped herbs to it. To stir thoroughly. Pour the prepared sauce over the steaks and refrigerate for 30-60 minutes. Bake in the oven at 200 degrees for 20-25 minutes.
Ingredients:
- pike perch - 1500 g
- champignons - 300 g
Subscribe to our channel in Yandex.Zen!Nutrition during fasting involves avoiding consumption of all types of meat products, poultry, milk and its derivatives, fish, eggs and animal fat. Wherein Orthodox Church demarcates special days strict fasting and times when Christians are allowed to eat certain foods. For example, on the day of the Annunciation of the Blessed Virgin Mary and Palm Sunday, the Lenten menu is supplemented with fish and seafood.
Scientists say that daily requirement An adult's protein content is approximately 90 grams. During fasting, the intake of protein food into the body decreases sharply. Compensate for the deficiency of animal proteins with soy and other legumes, sunflower seeds, mushrooms, nuts, which in their own way amino acid composition very close to meat products. In addition, the lack of protein food is easier to bear for those who get good sleep and spend a lot of time outdoors. 
On days when seafood is allowed, include shrimp or squid in your diet. They have high nutritional value and are perfectly absorbed by the body.
During fasting, watch the calorie content of your meals. It is important that the food consumed provides the body with the necessary amount of energy. Boiled and raw vegetables supplement with cereals that contain a large number of healthy carbohydrates. An important source energy during fasting is sugar, but you should not abuse sweets.
Don't start fasting without first preparing: abrupt change habitual diet can have a detrimental effect on health. Prepare your body for a new diet in advance (at least 2 weeks before fasting). You also shouldn’t quickly return to quick meals after church bans are lifted. Introduce animal products into the menu gradually and in small portions.
In order for fasting during Lent to be beneficial, make proper nutrition a habit: avoid fried and smoked foods, limit the consumption of alcohol, sweets and salt, try to eat in small portions, etc. Only if these conditions are met, dietary restrictions will be effective, and fasting will not be a difficult test for the body.
Recipes for Lenten dishes during Lent 2013
Lenten table- not only is it considered beneficial to health, lean foods: vegetables, grains are the most sophisticated culinary products, often requiring special art of preparation and giving the most amazing results...
During Lent, meat, eggs, dairy products, and animal fats are excluded from the diet. Fish is allowed on the Annunciation and Palm Sunday. Fish caviar is acceptable on Lazarus Saturday...
Salads
Preparing salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but you can widely use preparations: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals.
To dress salads, sunflower oil, soy mayonnaise, sauces are used, or ingredients that are juicy enough are selected so that the salad is tasty without additional ingredients.
Salad of various vegetables
100 g kohlrabi, 50 g canned green peas, 2 carrots, 2 fresh apples, cucumbers, 50 g lettuce or green onions, 50 g plums or prunes, 1 tomato or fresh sweet pepper, 1 teaspoon sugar, 200 g . soy mayonnaise, pepper, salt to taste, dill.
Peeled boiled young kohlrabi, cut carrots into thin slices. Rinse the prunes, add hot water to swell, remove the seeds and cut into slices. Also chop the pitted plums.
Cut the tomatoes into 5-6 parts, cut the fresh sweet pepper, removing the stem along with the grains, into strips. Peel the apples, remove the seeds and cut them in the same way as vegetables. Cut the washed lettuce leaves into 2-3 parts, and chop the cucumbers into slices.
Mix chopped vegetables and fruits, add canned green pea, lightly salt, pepper and season with mayonnaise when serving. You can add sugar (preferably powdered sugar) and lemon juice to the salad. Vegetable salad can be prepared from other vegetables available.
The vinaigrette
Peel boiled potatoes and beets, cut into small cubes or thin slices. Cut pickled cucumbers and onions into cubes. Sort through the sauerkraut and cut into large pieces.
If sauerkraut has a very sour taste, rinse it with cold water or even soak it for some time, squeeze it out, grind it. Finely chop the onion. Then mix all the vegetables, add salt and season with vegetable oil. Potatoes can be partially or completely replaced with boiled beans. 
Lenten seaweed salad
Dried seaweed is soaked, boiled, washed thoroughly. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.
Korean salads
Very many Korean salads have lean components and are therefore quite suitable for a Lenten meal. You can buy them ready-made or prepare them yourself. To prepare salads, you need a special grater (only an experienced hand can cut it as thinly as necessary).
Here are a few classic options: 1) carrots (shredded thinly), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, only for color). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed out.
Heat odorless sunflower oil in a frying pan. At this time, season the vegetables with vinegar, red pepper, ajinomoto, and coriander. Finely chop the garlic and place it in a heap on the vegetables, pour the heated oil directly onto the garlic, and mix everything. Let stand and cool.
Salad of cabbage, carrots, apples and sweet peppers
The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.
300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.
Beet caviar
Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.
1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.
Radish salad with butter
Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onions sautéed in vegetable oil to the grated radish.
Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens. 
Vitamin salad
Finely chop the fresh cabbage and grate the carrots on a coarse grater. Mix everything and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with ground black pepper and herbs. You can add fresh cucumbers and green onions.
300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.
Salad “Summer”
Place the tomatoes in a colander, pour boiling water over them, and then immediately pour cold water over them. Remove the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over vegetable oil.
2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.
Tomatoes stuffed with vegetable mixture
Wash the tomatoes and cut them with a sharp knife top part, use a spoon to remove the core. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Place all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this minced meat. Sprinkle dill on top.
5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g green canned peas, 2 tablespoons vegetable oil, 1/3 teaspoon salt, dill. 
Rice salad
Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.
100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.
Leek
Finely chop the green part of the leek into rings (you need four stems), fry in margarine with garlic and thyme. Add white part stems. Pour the whole thing half and half with white wine and vegetable broth before putting the container in the oven, cover with food paper, put in the oven and keep for 30 minutes.
4 stalks of leeks, 2 cloves of garlic, a bunch of fresh thyme, 115 g of butter (vegetable margarine is possible), 2 glasses of Chardonnay, 285 ml vegetable broth, sea salt and black pepper.
Crumbled buckwheat with mushrooms and onions
3 glasses of water, 1.5 glasses of buckwheat, 2 onions, some dry porcini mushrooms. Pour water over the kernel, cover with chopped mushrooms and put on high heat, closing with a lid.
When it boils, reduce the heat by half and continue cooking for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes. until the water has completely evaporated. Remove from heat and wrap warm for 15 minutes. At the same time, fry finely chopped onion and add salt. Add the fried onions to the porridge and stir evenly.
Mushroom pilaf
For pilaf, thick-walled dishes are preferred, they heat up evenly and release heat slowly. The ratio of the main components: rice\carrots\mushrooms (frozen, fresh or soaked dry) is equal, i.e. for half a kilo of rice there are exactly the same amount of carrots and mushrooms.
You can partially or completely replace mushrooms soy meat, however, it should be remembered that soy meat itself does not have the same taste qualities as mushrooms, and when using it, the dish should be seasoned with the help of flavorings and spices. 
Heat the cauldron and the oil in it (do not skimp on oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and carefully pour in water (1.5 volumes of rice), so that the rice turns out covered with water with a margin of more than a couple of centimeters. Close the lid tightly, trying not to open the lid further unnecessarily.
When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need several small cloves. They are placed directly into the cap of rice (the rice has already swollen and absorbed all the water above it) whole and lightly pressed down, immersing it in the rice, after which the cauldron is turned off, but the pilaf continues to cook due to the residual heat.
After ten to fifteen minutes you can mix everything and serve. Homemade pickled cucumbers or tomatoes or sauerkraut are a good addition to pilaf.
Sweet barley porridge with poppy seeds
Rinse the barley and begin to cook in plenty of water over moderate heat, skimming off the foam. When the cereal begins to secrete mucus, drain the excess water and cook until the cereal is soft and thick, stirring.
Prepare poppy seeds (less than half a glass of poppy seeds per glass of cereal): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, add boiling water again, and immediately drain it as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy seeds, adding a little boiling water.
Mix prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, add jam.
Millet porridge with pumpkin
Boil small pieces of pumpkin in water for 10-15 minutes. Wash the millet thoroughly and add it there, lightly salt and sweeten. Stirring, cook until thickened (min. 15-20). You can set it to “ready” for a short time in the oven. The proportions between pumpkin and millet are chosen according to taste, the amount of water is taken depending on the previous components, and when more Pumpkins require less water. 
FIRST MEAL
Adaptation to fasting soup-kharcho
Pour half a glass of rice into two to three liters of boiling water. Fry 3-4 onions, add them to the water with rice, Bay leaf, allspice (crush the peas). After 5 minutes, add half a glass of crushed walnuts.
After another short time, add half a glass of tomato paste (more classic version: tkemali plums, which are not found here, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (a key seasoning for the taste of the soup).
After another 5 minutes, you can turn it off completely, adding fresh herbs and chopped garlic, and let it brew. In an even more adapted version to the Russian environment, potatoes can be placed in boiling water before rice.
Rassolnik
Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter pot of soup). Boil it lightly. Place potatoes cut into cubes into boiling water with barley. Separately, fry the onion and add carrots to the rice and potatoes. 
Later, when the potatoes are ready, add chopped pickles and season with brine (it’s good to stew these cucumbers in the brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.
Korean soup
For this soup you need to have a special soy seasoning: chai. It has a very thick consistency, dark brown, specific taste and smell. The Japanese have an analogue called “Mizo”.
For a lean version of this soup, three or four onions are fried with the addition of two or three tablespoons of chai; you can also add steamed soy meat here. After this, water is added (up to three liters), after boiling the potatoes and a little later the “profile” vegetable.
It could be fresh or dried Korean cabbage, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. The tai should give the saltiness and spiciness, but if it seems insufficient, you can add more salt and red pepper. Serve with unleavened rice, cooked in a thick-walled bowl, ratio of rice to water: two to three, gradually reduce heat.
Lentil soup
Soak the lentils for a couple of hours, set to cook, peel and cut the potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. Pairs well with soy meat (fry with onions and carrots), tomatoes, olives (their brine is added directly to the soup) and soy mayonnaise when serving.
Vegetable soup
Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.
2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of rutabaga, 1 cup of finely shredded cabbage (150 g), clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.
Pea soup with pearl barley
Soak the peas overnight in cold water and, adding washed pearl barley, cook in the same water. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Salt and sprinkle with herbs.
1 liter of water, 1 cup of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onions, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt. 
Lenten pea soup
In the evening, pour cold water over the peas and leave to swell and prepare the noodles.
For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoonful of cold water, add salt, and leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.
Cook the swollen peas without draining until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.
Peas – 50 g, potatoes – 100 g, onions – 20 g, water – 300 g, oil for frying onions – 10 g, parsley, salt and pepper to taste.
Russian Lenten soup
Weld pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In summer you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage – 100 g each, onions – 20 g, carrots – 20 g, pearl barley – 20 g, dill, salt to taste.
Borscht with mushrooms
Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are grated or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together with mushrooms.
200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar. 
SECOND COURSES
Peppers, eggplants, stuffed zucchini
Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery.
All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then place in a deep metal bowl, pour in 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.
Tikhvin porridge
Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onions, fried in oil, and add.
1/2 cup peas, 1.5 liters of water, 1 cup buckwheat, 2 onions, 4 cm. spoons of vegetable oil.
Simple stew
Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust has formed, place the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, cover with a lid and place in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.
1 kg of potatoes, 1/2 cup of vegetable oil, 1 tablespoon of dill, I cm. a spoonful of parsley, 1 onion, 1/2 cup water, salt.
Braised cabbage
Finely chop the onion, put it in a frying pan with vegetable oil and fry until golden brown. Then add finely shredded cabbage and fry until half cooked. In 10 min. until finished, add salt, tomato paste, ground red or black pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle with herbs before serving.
2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, leek, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water. 
Potatoes in garlic sauce
Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons sunflower oil and stir. Pour garlic sauce over fried potatoes.
10 small potatoes, half a glass of sunflower oil, 6 lobes of chenok, 2 teaspoons of salt.
Friable rice-oat porridge
Rinse the rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onions fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.
1.5 cups rice, 0.75 cups oats, 0.7 liters of water, 2 teaspoons salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.
Tochonka
Soak the poppy seeds for 10 hours, drain the water, squeeze and grind in a mortar.
Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into puree, to which hot add mashed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.
5 potatoes, 0.5 cups beans, 2 tablespoons poppy seeds, 1-2 onions, 2 teaspoons sugar, 1 tablespoon parsley, 0.5 tablespoons ground black pepper.
Potato cutlets with prunes
Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, during which time prepare the prunes - peel them from the pits and pour boiling water over them. Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.
Potato fritters
Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.
750 g grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons flour, 0.5 teaspoon soda. 
Rice with vegetables
Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green peas, parsley and dill.
2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.
KVASS, COMPOTES
Dried fruit compote
Wash the fruits, and then separate the apples and pears, as they take longer to cook.
Rinse the sorted fruits 3-4 times and place in boiling water. Cook pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.
Rhubarb compote
Wash rhubarb stems in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put them in a bowl, cover with cold water and leave in it for 15 minutes. Boil sugar syrup. Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.
200 g rhubarb (stalks), 150 g sugar, 4 glasses of water, 8 g lemon zest.
Lingonberry compote with apples
Wash winter apples, cut into slices, and remove the core. Then immerse the fruits in sugar syrup made from a decoction of apple peels and cores. Bring the syrup to a boil and add lingonberries to it.
150 g lingonberries, 150 g apples, 150 g granulated sugar, 600 g of water.
Mushroom vinaigrette
Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and seasonings and poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickle, 3 tablespoons vegetable oil, 2 cm. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.
Mushroom caviar
Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. The mixture is seasoned and finely chopped green onions are sprinkled on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons vegetable oil, salt, pepper, vinegar or lemon juice, green onions.
Stewed mushrooms
Heat the oil, add thinly sliced mushrooms and chopped onions. Broth is added to the boiled mushrooms, fresh mushrooms simmer in its own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Boiled potatoes and raw vegetable salad are served as a side dish.
500 g of fresh or 300 g of boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1 onion, salt, 1/2 cup of mushroom broth, parsley and dill.
PIES 
Lenten pie dough
Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands.
Then put the dough in the same pan where you prepared the dough and let it rise again.
After this, the dough is ready for further work.
Apple charlotte with black bread
Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts because there were no almonds) -20 g, dry white wine – 20 g, mashed black bread – 1 glass (I took 2 glasses, it seemed to me that a glass was not enough), vegetable oil – 20 g, zest of 0.5 lemon, orange peels– 20 g. Peel the apples, cut into slices, remove the grains, put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine. 
Buckwheat porridge shangi
Roll out flatbreads of lean dough and place in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.
Buckwheat pancakes
Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.
When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.
In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.
Pancakes with seasonings (with mushrooms, onions)
Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, pour in another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings. Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
Pea pancakes
Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.
Pies with pea filling
Boil the peas until tender, mash, add onion fried in vegetable oil, pepper and salt to taste.
Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into flat cakes 1 mm thick. Add the filling. Bake in the oven for 20-25 minutes.
Unleavened dough products
What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” of the flour, on the strength of its gluten.
If the flour is good, and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don’t forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings.
But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the dough to “float” during the cooking process, dumplings or other products will be slippery and fall apart. Treat this with prayer and patience and eat with humility (it is always useful).
In the future, when using the same flour, you can “overcome” the weakness of its character by changing the cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki).
Both of these methods require a softer dough. Interesting dough variations are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water.
The dough can be used directly for noodles, dumplings, for a side dish or as a component for soup, or as a shell for filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.
Flatbread
We prepare ordinary unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table, where various fillings are prepared: bean paste, fresh vegetable salad, vegetable stew, and maybe jam, fruit salad. We put the filling directly on the flatbread and eat it right away along with the “plate”.
Galushki
Roll out the unleavened dough, kneaded with water, into a 1 cm thick cake, cut into strips 2-3 cm wide, pinching off small pieces from each strip, and throw into salted boiling water (or vegetable or mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with fried onions. Dumplings boiled in broth are eaten with liquid. 
Dumplings with mushrooms
Soak and boil 150 g of dried mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale bread, pepper, salt, a little mushroom broth, knead everything and simmer lightly. The dough is the usual one for dumplings. Roll out thinly, make small dumplings and cook. Serve doused with oil.
Lenten manti with pumpkin
To prepare manti, you need special utensils: a double boiler or a saucepan with a removable top part, where grills with manti (cascan, manti cooker) are inserted. Dough: half a liter for 1 kg of flour hot water, salt, knead well, let sit.
Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Place a heaping tablespoon of minced meat in the middle.
The dough is pinched on top: with a bag or figured. The grates are lubricated with vegetable oil. Place the manti on them (do not crowd them, otherwise they will stick together), insert them into a pan where water is already boiling and steam for 45 minutes.
Serve with sauce: dilute soy sauce (classic, Korean, brown) with water, add just a little vinegar, red pepper (a noticeable amount), chopped garlic.
Dumplings with cherries
Make a dough from flour and water, not very stiff, roll it out into a thin crust. Peel the cherries and sprinkle with sugar. Digest the juice that drains with sugar. Make small dumplings, boil, drain in a colander, pour juice on a plate. Serve cold.
Dumplings with apples
For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.
Dessert
I would like to start talking about desserts with the simplest thing, something that doesn’t need cooking: fresh fruits or washed and steamed dried (dried apricots, raisins, figs, dates, prunes), nuts of the most different types, halva, kazenaki, pastila, jam of various consistencies.
Lenten ones include many candies and jelly candies, marshmallows (technologically they can be lean). Among the desserts prepared, we note jelly, jelly, and fruit salads. The latter are either prepared from predominant juicy fruits or seasoned with syrup prepared from canned fruits or prepared independently. We will consider baked goods and flour desserts separately.
Apple dessert
Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice with powdered sugar and cinnamon.
Cereal dessert with dried fruits
Cook a regular compote of dried apricots, raisins or other dried fruits without seeds. When the fruit is ready, add semolina (or other small grains) in a thin stream with stirring, evenly, in a small amount.
Citrus jelly
4 oranges, lemon, 100 g sugar, 15 g agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, the juice of oranges and lemon, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water so that the jelly can easily separate.
Fruit salad
Boil the pasta until tender, drain in a colander and rinse with cold water, season with vegetables. oil and stir. Cut the grapes in half and remove the seeds. Cut bananas into slices.
Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half-slices. Sprinkle the fruits with cinnamon sugar and lemon juice. Finely chop the figs and dates, chop the nuts.
Place the canned fruit in a colander, mix with the pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle with coconut and/or chocolate chips.
Pumpkin aspic
Stew the peeled pumpkin in the oven until transparent with a small amount of water. Pour layers of raisins, peeled walnuts (slightly crushed), and dried apricots (also cut into 3-4 pieces) into the bottom of a flat bowl about half a finger thick.
Cover it all with a pumpkin on top. Do not discard the remaining pumpkin juice from cooking, but use it instead of water to make jelly (see instructions on gelatin bags). Pour the prepared warm jelly over the workpiece, then put it in the refrigerator and serve cold.
The Lenten table can and should be varied! Otherwise, fasting turns into not just a refusal of animal products, but a mockery of oneself. Lenten potato dishes, the recipes for which we have selected for you, prove that even from simple ingredients you can prepare a wide variety of dishes. These include first and second courses, salads, and appetizers - in general, there is plenty to choose from. ›
Lent in 2019 runs from March 11 to April 27, marking dramatic changes in the diet of all believers. Lent is one of the most strict posts in the church calendar, starting seven weeks before Easter and lasting 48 days. ›
It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. ›
The upcoming fast gives our body an excellent opportunity to take a break from mayonnaise and other dressings based on it and fill up on living vitamins, so needed in the spring. ›
Almost every morning begins with the ringing of the alarm clock, and the time of Lent is no exception; we are still in a hurry to get to work, managing to jump into the shower, get ready, and even have breakfast in between. But if usually we can get by with an omelet or a sandwich with sausage or cheese, then during Lent, breakfast should not contain animal products. ›
Lent is not only a time for spiritual, but also for physical cleansing. Many people worry that they will not have to eat delicious dishes, but this is not entirely true, because today it is simply known great amount delicious recipes lean dishes without oil. ›
Lent is not the time to give up your favorite foods. Do you want cutlets? Let's prepare lean cutlets, fortunately there are so many recipes that it’s simply dizzying. ›
As you know, Lent introduces a number of food restrictions into our lives. You will have to give up many familiar products, and it may seem that there is simply nothing to cook delicious dishes from. However, even housewives Lenten dishes you need to prepare them so that they delight your family with excellent taste and variety. ›
During strict Lent, the only permitted animal product is fish. According to strict monastic regulations, you can eat it only two days for 7 long weeks! But such self-sacrifice is not expected from us lay people, which is why we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for the body that is weaned from heavy food? The best option is steamed fish. ›
The cuisines of the world, and especially Russian, boast a huge selection of Lenten dishes. However, preparing delicious Lenten dishes is not difficult, because among plant products There are excellent meat and fish substitutes. ›
During Lent, there are quite strict restrictions and you cannot eat products of animal origin, but nevertheless, you can eat not only healthy, but also delicious food, because today there is a fairly large number of different recipes for delicious and satisfying simple lean dishes. ›
During a long fast, you miss the usual dishes. Many fasting people admit that they can easily tolerate the absence of meat, but they miss salads with mayonnaise. Classic mayonnaise is not allowed during Lent, because it is an egg-based sauce. ›
