Even in Lent: 5 simple recipes for healthy dishes

Every day it is not an easy task to think of what to cook this time. And during Lent, it becomes even more complicated because most of the food has to be excluded from the diet. In order not to sit on one potato, we have collected several simple and useful recipes. Among them there is even a dessert!

Bean cutlets

You will need:

• can of canned red beans – 400 g (the weight of the bean itself is 220 g);
• onion – 1/2 pcs;
• garlic – 1 clove;
• egg – 1 small (1/2 large or medium);
• cheese – 40 g;
• semolina – 3 tbsp;
• salt;
• pepper.

To begin with, you need to drain the water from the beans, and then boil it – this is the fastest variant of preparation. Onion and garlic finely chop, grate cheese. Everything except the cheese and semolina, mix in a blender and chop. Then add these two ingredients as well. The consistency should turn out like a thick sour cream. Leave it for 20 minutes so that the semolina has time to swell.

After that, on a heated frying pan, carefully lay out the cutlets with the help of a tablespoon. The first side should be fried under a lid, so that everything inside is well baked, and then turn over and fry without a lid.

You can serve with your favorite sauce.

Charlotka on ryazhenka

You will need:

• medium eggs – 4 pcs;
• ryazhenka – 110 g;
• applesauce – 120 g;
• flour – 170 g (80 g rice flour + 90 g wheat flour);
• leavening agent – 1 tsp;
• cinnamon – 1/2 tsp;
• medium apples – 2 pcs;
• a pinch of salt.

To start, turn on the oven to 180 degrees. While it heats up, separate the yolk from the protein. To the yolks add the ryazhenka and applesauce. Mix it all with a whisk, sift the flour together with baking powder, cinnamon and salt. Mix again. Beat the protein to peaks, gently combine with the dough.

Then peel and dice the apples, add them to the batter and mix. Put the dough into a mold (a silicone mold with a hole in the middle is best) and send it to the oven for 40 minutes. You can check the readiness by piercing the pie with a toothpick.

Lenten stuffed cabbage with mushrooms

You will need:

• white cabbage – 700 g;
• carrots – 240 g;
• mushrooms – 220 g;
• rice – 200 g;
• tomato paste – 140 g;
• onion – 150 g
• vegetable oil – 80 g;
• pepper;
• salt;
• other spices to taste.

A small cabbage cauliflower cauliflower is placed in a pot of boiling water, the main thing is that the water completely covers the vegetables. Cook for about 5-7 minutes. Then cool and cut off the leaves. With a kitchen hammer, beat off the thickenings on the leaves – if you don’t have one, you can just cut it off.

Boil the rice, but not until fully cooked. Finely chop the mushrooms and fry in a pan with oil. Peel carrots and onions, also finely chop and fry until soft. Add the tomato paste and fry for another five minutes. Mix mushrooms with rice and half of the fried vegetables, salt and pepper – the filling is ready.

Put the mixture on the cabbage leaves and form stuffed cabbage, folding the leaves into envelopes. Put the remaining leaves on the bottom of the pot where the stuffed cabbage will be stewed: they should be folded tightly together. On top of the onion and carrot dressing, once again salt, pepper and pour in the cabbage broth, which remained after boiling the cauliflower. Cook stuffed cabbage on medium heat for 15-20 minutes until ready.

Mashed soup with chickpeas and vegetables

You will need:

• dry chickpeas – 200 g;
• water – 800 ml;
• celery stalks – 2-3 pcs;
• pickled cucumbers – 3 pcs;
• tomatoes – 4 pcs;
• onions – 2-3 pcs;
• vegetable oil – 2-3 tbsp;
• a few sprigs of parsley;
• salt to taste;
• ground black pepper to taste;
• a pinch of ground paprika.

Rinse the chickpeas and leave overnight. Drain, then rinse again and place in a saucepan. Fill with water, bring to the boil and cook until soft. A little of the chickpeas can be set aside for decoration – fry this part.

Cut celery, cucumbers, peel tomatoes and cut into medium slices and onions into rings. Fry the onions in heated oil for about 10-15 minutes. Then add the cucumbers to the onions and fry a little more, then add the celery and tomatoes. Cook, stirring occasionally, until the liquid evaporates.

Transfer the roast to the pot with the chickpeas, then add salt and pepper, stir and cook for another 20 minutes. At the end, puree the chickpeas in a blender.

Before serving the dish on the table, you can decorate it with chickpeas, paprika and chopped parsley.

Beet salad

You will need:

• beets – 1 pc;
• walnuts – a small handful;
• prunes – 10 pcs;
• salt to taste;
• pepper to taste.

Boil beets, cool and grate on a fine grater. Roll walnuts in a frying pan and grind them into small pieces. Rinse prunes, pour boiling water over them, then drain and cut into pieces. Mix all ingredients, add salt and pepper to taste.