Lent recipes for every day with photos - step-by-step delicious dishes for the Lenten menu

Nutrition rules during fasting

Before deciding to fast, you should think about your readiness for restrictions. For pregnant women, pensioners, and people with stomach problems, it is better to limit themselves to observing spiritual fasting. The main thing in this process is to be honest with yourself and count on your strengths. A hungry stomach should not distract from eating spiritual food.

During fasting, the consumption of meat, dairy and seafood is limited. Sometimes it is allowed to eat fish. It all depends on how strict the fast you decide to observe.

The strictest option is to completely refuse food for the whole day. It is suitable only for completely healthy people who are not exposed to physical activity.

In the Orthodox calendar there are days of fasting on which the consumption of hot and oily foods is prohibited. Residents of northern cities should think several times before deciding on such an experiment.

The easiest option for fasting is well suited for beginners in this matter. It consists of limiting meat, fish, and dairy products, including eggs. As for the rest, you can indulge yourself when creating a Lenten menu. There are a great many delicious recipes, meat is replaced with beans or soy products, nori leaves are suitable instead of fish, and eggs are replaced by banana.

Vegetable stew with lentils - step-by-step recipe for the menu during Lent

Another option for a tasty and healthy second course for the menu during Lent is vegetable stew with lentils. In general, lentils are a very underrated legume in our everyday cuisine. In the meantime, it is very useful and can greatly diversify the Lenten menu. Find out how to cook vegetable stew with lentils from the step-by-step recipe for the menu for Lent.

Necessary ingredients for vegetable stew with lentils in Lent

• potatoes - 3-4 pcs.
• tomatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• lentils - 1/3 cup
• cabbage - 1/2 pcs.
• salt
• pepper
• vegetable oil
• water
• spices to taste

Instructions for a step-by-step recipe for vegetable stew with lentils in Lent

1. Pour a little oil into a saucepan or cauldron and add finely chopped onion and carrot slices. Stir and cook over medium heat for several minutes.
2. Then add potato cubes and half a cup of washed lentils. Stir, add water and cover with a lid. Simmer for 15 minutes on low heat.
3. Peel the tomatoes and use the mode finely. Add tomatoes to the stew.
4. Lastly, add the finely chopped cabbage. Salt, pepper and add any spices to taste. Stir and simmer covered until done. Also add water as needed.

Recipe for raw date dessert for every day of Lent, step-by-step instructions

Probably the most common misconception regarding nutrition during Lent is the idea that sweets are completely excluded from the Lenten menu. In fact, you can and even need to eat sweets during Lent, but only natural ones and without eggs. The simplest options for healthy and permitted desserts are honey and dried fruits. But for those who prefer desserts with more complex flavor combinations, we offer a recipe for raw date sweets for every day of Lent. The recipe for raw date dessert for each day of fasting is very simple to prepare and can be easily repeated using the following step-by-step instructions.

Essential Ingredients for Raw Date Dessert for Lent

• dates - 300 gr.
• walnuts/peanuts/cashews - 150 gr.
• cinnamon - 1 tsp.
• cocoa
• kerob

Instructions for a raw date dessert recipe for each day of fasting

1. Wash the dates and remove the pits. Then pour boiling water over the dried fruits for 10 minutes.
2. You can use any nuts for this recipe, as long as they are raw. But if you take peanuts or cashews, you should soak them in cold water to remove the skin.
3. First place the dates in the blender bowl and grind them for a few minutes. Then add nuts and cinnamon and mix until a homogeneous thick mass is formed.
   

   On a note! If the variety of dates is dry and they do not give much liquid, you can add a little water or liquid honey for stickiness.

4. Place the finished mixture in a bowl and with wet hands begin to sculpt round or oblong shaped candies.
5. Roll the resulting sweets in a mixture of cocoa and carob powder and place in the refrigerator for half an hour. Ready! You can also use chopped nuts, powdered sugar, coconut flakes or liquid chocolate as a topping for these raw sweets.

Preparation for fasting

A week before fasting, it is customary to give up meat dishes. This will allow you to get used to the new way of eating a little and not put your body into a stressful state. At this time, believers celebrate Maslenitsa and bake pancakes using fish, eggs, cottage cheese, honey, and jam as fillings.

A strict Lenten menu must be maintained on the last day of Maslenitsa week. On this day, it is customary to ask for forgiveness from loved ones and let go of grievances.

Leaving the post

During fasting, the stomach adapts to a new rhythm, so new foods can cause harm to it. That is why you need to return to your usual food gradually, expanding the Lenten menu. Delicious meat dishes, sweets, baked goods and alcohol should be consumed in small quantities.

On the first day of Easter, you should not load your stomach with heavy food. It’s better to start by adding dairy products to your diet, then fish and meat.

Lenten food: recipe for meatless meatballs for Lent 2017, video

As you can see, Lent recipes can be simple and delicious at the same time. And in general, Lenten food, like all meals during Lent 2020, is rich in salads, baked goods, and second and first courses. Our next video recipe for Lent - meatless meatballs, also applies to Lenten food and is sure to please the lay faithful. Such lean food (recipe for meatless meatballs for Lent 2017), although not a monastery recipe, is perfect for an every day menu.

Bean salad

The Lenten menu for each day of fasting can include a simple, hearty and uncomplicated salad with beans, chickpeas and vegetables. Before cooking, soak the beans in water overnight.

Ingredients:

• a glass of beans;
• a glass of chickpeas;
• three hundred grams of green beans;
• greenery;
• two cucumbers;
• cherry tomatoes;
• 45 ml olive oil;
• spices;
• lime or lemon juice to taste.

Recipe for vegetable salad with beans:

1. Cook beans and chickpeas.
2. Cut green beans in half and cook for 20 minutes.
3. Slice cucumbers and tomatoes.
4. In a bowl, combine legumes, vegetables, oil, lemon juice and herbs.

Vegetables, like legumes, can be anything in this dish. Don't be afraid to experiment.

Lenten bean soup - a simple recipe

Many people like to eat the first dish with beans even on fasting days.

Ingredients:

• White beans - 200 g
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Salt. pepper, vegetable oil, parsley - to taste

Bean soup recipe

1. Soak white beans for 4 hours.

2. Pour in 2 liters of water to bring to a boil and cook for 1 hour.

3. Peel the potatoes, cut into cubes and add to the beans.

4. As soon as it boils, reduce the heat and simmer until the beans are cooked through.

5. Fry the onion, pour in a little broth and pour the resulting dressing over the beans and potatoes. Salt and pepper.

When friing the dressing, follow the rule: Do not overcook the onion, but sauté it until it becomes soft. Then pour some water or broth into it and let it boil.

Garnish the dish with parsley when serving.

Couscous with vegetables

Couscous is used to prepare many oriental dishes. It is famous for its soft and delicate taste. Like many cereals, it contains useful substances and minerals, has a positive effect on the digestive system, and leaves the stomach feeling full for a long time. Couscous can often be found in Lenten menu recipes. During fasting, you should not forget about proper and balanced nutrition. Couscous with vegetables is suitable for both breakfast and lunch.

Required components:

• a glass of cereal;
• bulb;
• carrot;
• two bell peppers;
• three tomatoes;
• chili pepper;
• zucchini;
• glass of water;
• a couple of cloves of garlic;
• olive oil;
• greenery;
• spices.

Cooking steps:

1. Wash the vegetables well. Peel carrots, onions and zucchini.
2. Cut carrots, onions, tomatoes, garlic into small layers and heat them in a frying pan.
3. Cut the zucchini and pepper into larger pieces and place with other vegetables.
4. Chop the chili pepper as much as possible and put it in the pan.
5. After stirring for five minutes, add seasonings.
6. Pour in water and add couscous.
7. Simmer for five minutes with the lid closed.

To add freshness and juiciness to the dish, add herbs and a drop of lemon juice.

This dish can be prepared using other vegetables you like. For example, eggplants, cabbage, and beets are suitable for them. Mushrooms will perfectly complement couscous with vegetables.

Lenten menu for the week: TOP 7 recipes for delicious Lenten dishes

Lenten dishes

photo: depositphotos

What to cook during Lent

? How to diversify your Lenten menu so that it is tasty, healthy, appetizing, gives strength and lifts your spirits? Read on for the best meatless recipes for the entire week.

Watch the video recipe for lean cutlets:

Read also

How to start a post correctly: TOP 5 main rules

Lenten menu for the week: Lenten borscht

Ingredients:

• 4 potatoes,
• half a cabbage
• 1 beet,
• 1 carrot,
• 1 bell pepper,
• 1 onion,
• 2 cloves of garlic,
• 1 tbsp. spoon of tomato paste,
• 1 tbsp. spoon of vegetable oil,
• 2 bay leaves,
• 2 peas of allspice,
• sugar to taste,
• salt to taste,
• 3 liters of water.

Preparation:

1. Grate the beets and carrots on a coarse grater. Finely chop the onion. Cut the bell pepper into strips. Cut three potatoes into cubes and leave one whole. Chop the carrots. Pass the garlic through a garlic press.

2. Add beets and spices to boiling water and cook over medium heat for 30 minutes until lightened.

3. Add potatoes to the beets, and after 10 minutes – peppers and cabbage. Add salt, sugar and pepper to taste and cook for another 10 minutes. When the potatoes are cooked, remove them and mash them into a puree.

4. Fry onions and carrots in vegetable oil for 5-7 minutes. Add crushed potatoes - this will add thickness to the borscht. At the end, add tomato, garlic and stir.

5. Transfer the roast to the pan with the borscht and cook for another 5 minutes. Then remove from heat and let sit for another 5 minutes.

Lenten menu for the week: vinaigrette

Ingredients:

• 2 beets,
• 3 potatoes,
• 1 carrot,
• 1 onion,
• 3 pickled cucumbers,
• 200 g sauerkraut,
• 200 g green peas,
• 2 tbsp. spoons of sunflower oil,
• sugar to taste,
• salt to taste.

Preparation:

1. Wash beets, potatoes and carrots and boil in their skins until tender. Potatoes are cooked for about 20 minutes, carrots - 30 minutes, beets - 1 hour.

2. Peel boiled vegetables and pickled cucumbers and cut into cubes of the same size.

3. Chop the onion. Strain the brine from the sauerkraut and chop if desired.

4. Combine all the vegetables in a bowl, add canned peas, sugar and salt to taste.

5. Season the vinaigrette with fragrant sunflower oil and stir.

Lenten menu for the week: red lentil soup

Ingredients:

• 1 cup red lentils,
• 1 carrot,
• 1 onion,
• 2 cloves of garlic,
• half a lemon,
• 1 bunch of cilantro,
• 1 tbsp. spoon of tomato paste,
• 1 tbsp. spoon of vegetable oil,
• a pinch of ground cumin,
• ground black pepper to taste,
• salt to taste,
• 1 liter of water or vegetable broth.

Preparation:

1. Finely chop the onion and fry it in vegetable oil until soft.

2. Add chopped garlic, cumin and cook for another 2 minutes. Add tomato paste, stir and cook for another 2 minutes.

3. Add lentils and diced carrots to the boiling broth. Cook over low heat for about half an hour until done.

4. Add roasted vegetables, chopped herbs, lemon juice to the soup, salt and pepper to taste.

5. Using a blender, puree the soup to the desired consistency, garnish with herbs and serve.

Lenten menu for the week: Lenten cutlets

Ingredients:

• 4 potatoes,
• 2 carrots,
• 1 onion,
• 1 clove of garlic,
• 3 tbsp. spoons of canned corn,
• 3 tbsp. spoons of canned green peas,
• half a lemon,
• 1 bunch of greens: parsley, dill, green onions,
• 3 tbsp. spoons of flour,
• 200 ml water,
• 100 g breadcrumbs,
• 4 tbsp. spoons of vegetable oil,
• spices to taste: ground black pepper, coriander, paprika, curry,
• salt to taste.

Preparation:

1. Boil potatoes and carrots in their skins until tender. Peel the vegetables.

2. Crush the potatoes into a homogeneous puree, add salt, spices and lemon juice.

3. Finely chop the carrots. Chop onion, garlic and herbs.

4. Combine all the vegetables, herbs, corn, peas and mix. Form small cutlets from the resulting mass.

5. Mix flour with water and salt. Dip each cutlet into the dough, then roll in breadcrumbs and place in a preheated frying pan with vegetable oil.

6. Fry the cutlets over medium heat on both sides until golden brown.

Lenten menu for the week: Chinese cabbage salad

Ingredients:

• 1 head of Chinese cabbage,
• 1 carrot,
• 1 bell pepper,
• 1 apple,
• 1 can of canned corn,
• half a lemon,
• 2 tbsp. spoons of vegetable oil,
• 1 teaspoon sugar,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Coarsely chop the Chinese cabbage. Grate the carrots on a coarse grater. Cut the bell pepper into thin strips.

2. For salad, choose a juicy, sweet and sour apple. Cut the apple into small slices and sprinkle with lemon juice to prevent it from browning.

3. Drain the corn.

4. Combine vegetable oil, ground black pepper, sugar, salt, lemon juice and mix well.

5. Mix all ingredients in a salad bowl and pour over the sauce.

Lenten menu for the week: dumplings with cabbage

Ingredients:

for test:

• 0.5 kg flour,
• 250 ml water,
• 2 tbsp. spoons of vegetable oil,
• salt to taste,

For filling:

• 600 g white cabbage,
• 1 carrot,
• 2 onions,
• 2 tbsp. spoons of vegetable oil,
• 1 bay leaf,
• salt to taste.

Preparation:

1. Add water, salt, vegetable oil to the sifted flour and knead into a stiff dough.

2. Cover the dough and leave for 1 hour.

3. Finely chop the onion. Grate the carrots onto a coarse grater. Shred the cabbage.

4. Fry onions and carrots in vegetable oil. Set aside some of the frying for seasoning the finished dumplings.

5. Add cabbage to the rest of the frying in the pan and simmer over low heat for 20 minutes, stirring occasionally. At the end add bay leaf and salt.

6. Cool the filling and start making dumplings.

7. Cook the molded dumplings in boiling salted water for 5-7 minutes. Add the reserved frying to the prepared dumplings.

Lenten menu for the week: baked fish with vegetables

Ingredients:

• 2 pcs. fish fillet,
• 1 tomato
• 1 bell pepper,
• 1 onion,
• 200 g champignons,
• 2 cloves of garlic,
• 2 tbsp. spoons of olive oil,
• a pinch of ground paprika,
• ground black and white pepper to taste,
• salt to taste.

Preparation:

1. Cut vegetables and mushrooms as desired and place on a baking sheet. Season with salt, pepper and olive oil.

2. Send the vegetables to bake in an oven preheated to 180 degrees for about 30 minutes.

3. Rub the fish fillet with salt and spices.

4. Place the fish on the prepared baked vegetables, pour over the vegetable juice and place in the oven for 5 minutes. Then turn over and cook for another 5 minutes.

Solyanka with mushrooms

Solyanka with mushrooms is an unusual, original and tasty dish. It will undoubtedly become a highlight in your Lenten menu. During fasting, hodgepodge can be consumed on any day, as it is eaten both hot and cold.

This is the kind of dish that can be prepared when guests are on the doorstep. It will surprise them with its aroma and pleasant sour taste.

The ingredients in this dish are interchangeable. You can use whatever vegetables you find in your refrigerator. There is also a version of the dish using sauerkraut.

Necessary ingredients for making solyanka:

• pickled cucumber;
• bulb;
• five potatoes;
• two hundred grams of mushrooms;
• one hundred grams of pickled mushrooms;
• a small spoon of tomato paste;
• 45 grams of vegetable oil;
• spices to taste.

Preparation:

1. Fill a bowl with water and place it on the stove.
2. Wash, peel and cut the potatoes. Place into boiling water.
3. Make a fry. Chop carrots and onions. Fry in vegetable oil.
4. Fry mushrooms in another bowl.
5. Combine the prepared mushrooms with frying.
6. Place the pickled cucumber cut into small pieces into the frying pan.
7. Stir for a couple of minutes, add pickled mushrooms.
8. Keep the frying on the fire for another minute and throw it into the pan with the boiled potatoes.
9. Add seasonings, bay leaf, chopped dill or parsley.
10. Cook for a couple of minutes and turn off.

Place a slice of lemon on top of the soup in a plate; you can replace it with olives or capers.

Vinaigrette with herring - delicious recipe

The topic of making vinaigrette has always been popular. Therefore, as a salad, this dish is quite acceptable for fasting days.

Products:

• Herring fillet – 200 g
• Potatoes - 3 pcs.
• Beetroot - 1 pc.
• Onion - 1 pc.
• Green peas - 1/2 can
• Pickled cucumber - 1 pc.
• Sauerkraut - 0.5 cups
• Canned zucchini - 3 rings
• Greenery

For refueling:

• Vinegar - 1 tbsp. l.
• Sugar - 1 tsp.
• Ground black pepper
• Salt - a pinch
• Vegetable oil

Recipe for vinaigrette with herring

1. Boil the washed potatoes and beets in their skins until tender. Cool, peel and cut into cubes.

Vegetables for vinaigrette should always be boiled separately.

2. Finely chop the herring fillet.

3. Prepare the dressing. To do this, combine: vinegar, sugar, salt, ground black pepper, vegetable oil. Stir and beat lightly with a whisk.

4. First, pour a little prepared dressing over the beet cubes so that it does not stain other vegetables.

5. Peel the onion, chop finely, pour boiling water over it to prevent it from becoming bitter.

6. Cut the zucchini and pickled cucumber into cubes.

7. In a deep bowl, combine: potatoes, beets, squeezed cabbage, onions, zucchini, herring fillet, canned green peas. If necessary, add salt and pepper.

8. Pour dressing over the herring salad. Mix all ingredients.

9. Place in a heap on a serving dish and garnish with herbs.

You've got a healthy vinaigrette for the Lent menu.

Peppers stuffed with vegetables and couscous

Stuffed peppers are usually prepared using ground meat. In this version, the meat is replaced with couscous and vegetables. This dish can be safely included in your Lenten menu for every day. Instead of this cereal, you can use rice or buckwheat.

Recipe ingredients:

• bell pepper (about 7 pieces);
• 30 grams of couscous;
• 30 grams of pumpkin;
• half a red onion;
• half a small spoon of soy sauce;
• 300 ml filtered water;
• a little olive oil;
• a sprig of cilantro;
• a sprig of parsley;
• a clove of garlic;
• spices to taste.

Cooking steps:

1. Heat one hundred milliliters of water in a container, and when it starts to boil, add the cereal into it.
2. Close the container with a lid. After five minutes, the couscous is ready.
3. Peel the pumpkin, chop the pulp and mix with the prepared cereal.
4. Finely chop the onion and fry it in a well-heated frying pan. Once ready, transfer to a bowl with pumpkin and couscous.
5. Add chopped parsley and cilantro and spices. Mix well. The filling is ready.
6. Wash the peppers and cut out the cores. Fill with the resulting filling.
7. Pour the remaining 200 ml of clean water into the bowl. Spread the pepper evenly into it.
8. Simmer the dish with the lid closed.

After 20 minutes, the pepper is ready to eat.

Basics of the diet during Lent 2020 for the laity by day with examples of recipes

Before we begin to describe specific examples of recipes, it is worth saying a few words about the basics of the diet of lay believers during Lent 2020. To begin with, we note that Lent lasts 47 days and the heaviest (with days of hunger strike) are only the first and last weeks. In the remaining weeks, the diet is divided into 3 groups:

• dry eating, when you are allowed to eat only uncooked dishes without oil (Monday, Wednesday, Friday)
• boiled vegetable food without oil (Tuesday, Thursday)
• boiled food with butter (Saturday, Sunday)

Based on these basic rules, a Lenten menu is drawn up for the entire week. It is also worth noting that the basis of the diet during Lent for the laity by day (examples of recipes below) should be exclusively natural foods. It is advisable to consume as much fresh vegetables and fruits as possible, homemade preparations for the winter, and home-made fermented products. The latter, by the way, are very rich in vitamins, in particular C, which is very important in conditions of reduced immunity in early spring. Below you will find examples of delicious, healthy and fairly easy-to-prepare dishes for every day for the menu during Lent. We are sure that their taste will pleasantly surprise you, and these recipes themselves will definitely be included in your cookbook.

Lentil curry

There are a large number of Lenten menu recipes with the addition of lentils. This type of bean is a storehouse of vitamins, beneficial minerals and substances. Eating dishes with lentils has a beneficial effect on the digestive and cardiac systems.

Before preparing the dish, lentils must be soaked in water overnight.

Required ingredients for curry:

• 220 g legumes;
• 200 g boiled rice;
• bulb;
• 460 g tomato paste;
• 150 ml coconut milk;
• a couple of cloves of garlic;
• a large spoon of olive oil;
• one large spoon of curry spices;
• small spoon of garam masala;
• a small spoon of turmeric and ginger.

Cooking steps:

1. Boil the beans.
2. Heat oil in a hot frying pan, add chopped onion and garlic. Fry until golden brown.
3. Add pasta, milk and spices to them. Cook for about six minutes.
4. Add beans and stir. In 20 minutes your dish will be ready.

Serve the curry along with rice.

Vegetable cabbage rolls

It's hard to believe that cabbage rolls can be lean. The menu during Lent can be replenished with this dish made from mushrooms and rice.

Ingredients for vegetable cabbage rolls:

• a glass of filtered water;
• cabbage;
• half a glass of rice;
• 300 grams of fresh champignons;
• carrot;
• tomato paste to taste.

Preparation:

1. Cook the rice until it is half cooked.
2. Wash the cabbage and divide it into leaves. Place them in boiling water and cook for just under a minute.
3. Place hot sheets under cold water to cool.
4. Chop carrots and mushrooms and mix. Combine the resulting mass with rice.
5. Distribute the filling among the leaves. Wrap carefully. If the sheet opens, secure it with a toothpick.
6. Pour water and tomato paste into a cooking vessel. Place the cabbage rolls.
7. Simmer for 20 minutes over medium heat.

This dish can be decorated with herbs.

A simple recipe for the first course for the Lenten menu, step by step

Hot dishes must be included in the Lenten menu to ensure normal functioning of the stomach during Lent. As a rule, cabbage soup and light vegetable soups serve as first courses. The simple recipe for the first course for the Lenten menu, which we offer you below, belongs to the second category. The basis for this first dish for the Lenten menu is a simple recipe for vegetable broth. The quantity and type of vegetables in this recipe can be changed at your discretion.

Necessary ingredients for the first course recipe for the Lenten menu

• potatoes - 4–5 pcs.
• champignons - 0.5 kg
• carrots - 2 pcs.
• onion - 1 pc.
• flour - 2 tbsp. l.
• vegetable oil
• dill
• parsley
• salt
• Bay leaf
• ground black pepper

Instructions on how to prepare the first dish for the Lenten menu using a simple recipe

1. Peel carrots and potatoes. Cut carrots into thin rings, potatoes into small cubes.
2. Salt the water and bring to a boil, add vegetables (carrots and potatoes) and cook over medium heat.
3. Wash the champignons and cut into thin slices along with the legs. Peel and thinly chop the onion, mix with mushrooms. Add a little salt and place in a frying pan with heated vegetable oil. Fry the mushrooms until half cooked.
4. When the water boils again, add mushrooms and spices (pepper, mole, bay leaf) to the broth.
5. At the end, add finely chopped herbs (parsley and dill). Cook until the potatoes are ready.

Buckwheat cutlets

Lenten menu recipes are full of options for preparing buckwheat cutlets. You can use regular cereal, but if you see green buckwheat on the shelves in the store, then opt for it. This type of buckwheat is a more natural product; when cooked, it also becomes more sticky than regular cereal.

For buckwheat cutlets you will need the following products:

• 300 grams of cereal;
• bulb;
• 12 grams of garlic;
• greens to taste;
• spices to taste.

Recipe:

1. Place the boiled porridge in a blender and blend until it forms a paste. Transfer to a bowl.
2. Finely chop the greens, onion and garlic. Combine with buckwheat mass. Mix.
3. Form circles. If the cutlets fall apart, you need to add breadcrumbs.
4. Fry in a hot frying pan.

If you want to make the cutlets lighter and more dietary, bake in the oven until golden brown.

The dish can be supplemented with vegetable salad or boiled potatoes.

Pancakes on the water

Pancakes are one of the favorite treats of both children and adults. They can act as a main dish and as a dessert.

By filling pancakes with squash caviar or hummus, you will create a hearty lunch dish that will fit into the Lenten table menu. Filled with jam, marmalade or honey, pancakes become a delicious dessert.

To prepare lean pancakes we will need:

• glass of water;
• a glass of sifted flour;
• 100 grams of sugar;
• 50 ml vegetable oil;
• 5 grams of soda;
• 2 grams of vanillin.

Recipe:

1. Gradually combine flour with water. Stir frequently to prevent lumps from forming. You can use a blender.
2. Add sugar and vanillin to the flour mixture. If you are making savory pancakes, do not add sugar.
3. Add oil and lastly soda. Stir until bubbles appear.
4. Pour the resulting mixture onto a hot frying pan. To prevent the pancakes from falling apart, use more batter.
5. Fry on both sides.

The dish is designed for eight people.

Blackcurrant muffins

Black currants can be replaced with any other berries. This recipe makes twelve cupcakes. By adding this recipe to your Lenten menu, you will delight yourself and your loved ones with a delicious dessert.

For cupcakes we will need:

• a glass of berries;
• a glass of wheat flour;
• a glass of oatmeal cereal;
• a tablespoon of flaxseed flour;
• half a glass of sugar;
• a tablespoon of baking powder;
• 250 ml soy milk;
• three tablespoons of applesauce;
• three tablespoons of vegetable oil.

Cooking steps:

1. Preheat the oven to 180 degrees.
2. In a bowl, mix milk, puree and butter.
3. In another bowl, combine the cereal, both flours, sugar and baking powder.
4. Mix the contents of the first bowl with the contents of the second.
5. Divide the resulting mass into molds.
6. Bake for 25 minutes.

The finished baked goods take on a golden brownish hue.

Bagels with raisins - a very tasty recipe

This baking taste reminds me of childhood. I recommend adding the recipe for the menu to the Post.

Required:

• Cold water - 0.5 cups
• Vegetable oil - 0.5 cups
• Flour - 3.5 cups
• Baking powder - 1 tsp.
• A pinch of salt, a pinch of sugar
• Raisins – 100 g
• Powdered sugar for decoration

Recipe for bagels with raisins

1. Sift flour along with salt and sugar.

When making dough, do not pour flour into the liquid, but rather pour the liquid into the flour. First, mix a thick porridge, which you gradually dilute. The liquid must be cold.

2. Pour in vegetable oil and water to knead the dough. Cover with a towel and leave at room temperature for 30 minutes.

3. Then divide the dough into 4 parts. From each part, roll out a circle 3-5 mm thick, which you divide into 8 more segments.

4. Place a teaspoon of raisins on each segment. Then roll the raisin dough into a bagel shape from the wide edge to the narrow edge.

5. Bake at 160-180 degrees C for 12-15 minutes.

To decorate, dust the raisin bagels with powdered sugar.

Smoothie with berries

A berry smoothie will be a great addition to the Lenten menu. Instead of berries, kiwi, apple or other fruits are also suitable. Since it is difficult to find fresh berries in the winter season, you can use frozen ones.

Required components:

• a glass of cherry juice;
• 60 grams of ripe banana;
• 100 grams of frozen strawberries;
• 100 grams of frozen cherries.

Combine all ingredients in a blender and beat well. The drink can be consumed both warm and cold, adding a little ice.