Before you start preparing the New Year's menu, you need to remember what products should not be on the holiday table: meat, eggs, dairy dishes. But vegetables, salads dressed with vegetable oil, sweets and fish are very welcome.

Advice. Despite the fact that you won’t be able to please your stomach with meat for the New Year, you can treat yourself to the most wonderful homemade pickles.

Let's start with the simplest thing: snacks. Among the wide variety of Lenten snacks, we chose a tasty and yet uncomplicated recipe. Let's look at it in more detail.

Rolls with eggplant and pepper. To prepare this simple and surprisingly tasty snack, we will need the following ingredients: red and yellow peppers (2 pieces each), medium-sized eggplant, a can of olives (pitted), canned tomato puree (150 g), olive oil, salt, spices (basil , oregano, black pepper). Cut the eggplant into small cubes, salt well and leave under a load for 20-30 minutes.

We clean the peppers from the stalk and seeds and cut them into three or four parts (if they are too large). Then lightly grease the outer part with vegetable oil and place on the grill/oven for 7-10 minutes until the skin turns black. Remove from heat and peel.

Prepared eggplants must be thoroughly dried. Then we send them to a heated frying pan and fry them in vegetable oil until golden brown. Add tomato puree, finely chopped olives, salt, and spices. Simmer over low heat for about 10 minutes. Spread the cooled prepared mixture in small portions onto the pepper slices and roll into rolls. Serve the finished appetizer on skewers/toothpicks.

The best Lenten salads for the New Year's table

• Salad with shrimp and avocado. A dish with a minimal set of products, but at the same time very healthy, satisfying and tasty. To prepare it we will need: 3 avocados (the quantity varies depending on the number of guests), 300 g of small shrimp, 3 medium cucumbers, lemon, cilantro, salt, pepper. Cut the avocado in half and remove the seeds. Cook the shrimp in salted water for about 5 minutes. Place in a colander. Now let's take care of the cucumbers. Peel the vegetables, cut them into small cubes, add salt and put them in the refrigerator for about ten minutes. Squeeze the juice from the lemon, add salt, pepper, a couple of tablespoons of olive oil and cucumber juice. Beat with a whisk. Sprinkle the avocado halves with the dressing, and mix the shrimp thoroughly with the dressing. Then place the shrimp on the avocado and top with the whisked mixture. We take the cucumbers out of the refrigerator, place them in a colander and beat them into a light mousse along with the cilantro. Pour the mixture over the prepared salad.
• Salad with beans, mushrooms and garlic. This excellent meatless salad is served warm. The recipe for its preparation is very simple. Red beans must be boiled, mushrooms must be fried in vegetable oil with onions. To the beans and mushrooms add olives cut into rings, finely chopped garlic and rye crackers. Season the salad with lean mayonnaise right before serving so that the croutons retain their crispy structure.

Recipes for Lenten hot dishes

In order for the New Year's table to be replete with a variety of dishes, it is not necessary to prepare them in large quantities: it is enough to just prepare several completely different, but equally tasty dishes.

We bring to your attention two rather unusual and at the same time simple recipes for hot Lenten dishes for the holiday table.

Cauliflower with tomatoes. Rice, buckwheat or lean flatbreads are perfect as a side dish for this dish. To prepare the dish we will need:

• (1/2 medium head of cabbage);
• several medium-sized tomatoes;
• parsley;
• vegetable oil;
• spices (turmeric, curry, cumin, ground coriander and ground black pepper) - a third of a teaspoon of each spice;
• sugar (1 teaspoon);
• salt.

First of all, thoroughly wash the vegetables and herbs. We divide the cabbage into small inflorescences. Pour turmeric and cumin into a frying pan heated with vegetable oil. After 20 seconds, add cabbage inflorescences. Mix thoroughly and keep covered for a few minutes.

While the cabbage is frying, proceed to the tomatoes: blanch them and cut them into medium cubes. Then add to the cabbage, mix and simmer under the lid for about 10 minutes. After this time, salt the vegetables, add ground coriander and simmer over low heat for another 20-30 minutes (until the cabbage is fully cooked). Finally add curry, pepper and sugar. Add the parsley last and remove the dish from the heat.

Advice. It’s better not to add all the sugar at once: add some, taste – if it’s still sour, then add the rest.

Vegetable strudels. The well-known second dish comes from Germany in the form of dough rolls and a side dish. Most often it is prepared with meat, but we will consider a recipe for vegetable, lean strudel. For the dough, we only need a glass of water, twice as much flour and half a teaspoon of salt (you can add a little paprika if you wish). For the filling: 5 medium potatoes, 300 g pumpkin, 2 medium carrots. Spices: asafoetida, ground ginger, ground black pepper, mustard beans.

Knead a not very stiff dough and leave to “rest” for about 15 minutes. Let’s start preparing the vegetables. Peel the pumpkin from seeds and peel, cut into medium-sized cubes, peel the carrots and grate on a coarse grater.

In a frying pan with heated vegetable oil, fry the mustard seeds until they stop popping, then add the rest of the spices and fry them for a few seconds. Add vegetables to the spices and fry for about 10-15 minutes over medium heat.

Place a small portion of the vegetables on a baking sheet greased with vegetable oil. Mix the remaining vegetables with potatoes cut into small slices. Divide the dough into two parts and roll out into two thin circles (thickness no more than 2 mm). Grease the dough with vegetable oil, sprinkle with pepper and asafoetida. Place the filling on the dough and roll it into rolls. We cut them into several parts.

Place the strudels on the vegetables laid out on a baking sheet, grease them with vegetable oil on top, and fill them with salted water almost to the top, leaving only the “tops.” Place the strudels in an oven preheated to 250 degrees for 45 minutes.

The best Lenten dessert

A very easy to prepare and incredibly delicious dessert. To create this sweet masterpiece, we only need a kilogram of sugar and plums, as well as 200 grams of sugar for sprinkling.

Boil two glasses of water in a saucepan, add sugar and keep it on the fire, stirring constantly, until it is completely dissolved. Plums must be thoroughly washed and dried. Carefully squeeze out the seeds, being careful not to damage the integrity of the fruit. Dip the plums into the syrup, bring it to a boil, keep it on the fire for several minutes and remove from the heat. Leave the plums for 10 hours. Then we repeat the procedure 2 more times at ten-hour intervals.

After the last “procedure” we leave the plums in a colander to allow the syrup to drain. Finely chop the nuts and stuff the plums with them. Then place them on a plate and sprinkle them well with sugar. Leave for several hours. Dessert is ready.

All presented Lenten dishes for the New Year's table are distinguished by their simplicity, excellent taste and appetizing appearance. We are sure you will add them to your culinary repertoire and enjoy preparing them for the holiday table. We wish you culinary inspiration!

Lenten dishes for the New Year: video

Buckwheat in monastery style

1 glass of buckwheat, 2 onions, 250 grams of mushrooms (preferably fresh frozen or dried wild mushrooms), half a bunch of green onions, 1 level teaspoon of sugar, 1 bay leaf, vegetable oil, salt, ground black pepper.

Pour boiling water over the mushrooms (if you use dried ones, soak them in advance for a couple of hours) and boil for 20-25 minutes. Strain the broth, cut the mushrooms into strips, and fry separately over high heat until golden. Add buckwheat, fry it with mushrooms for a couple of minutes, then pour 3 cups of boiling water, add bay leaf, salt, bring to a boil, reduce heat and cook until buckwheat is ready. Cut the onion into thin half rings, simmer over medium heat until soft, add sugar, salt and pepper, increase the heat and let the onion caramelize a little. Finely chop the green onions. Mix the prepared buckwheat with green and caramelized onions.

Noodles with champignons and spinach

300 grams of noodles (tagliatelle or fettuccine), 400 grams of fresh champignons, 300 grams of fresh frozen spinach, 3 cloves of garlic, 5 tablespoons of olive oil, 0.5 teaspoon of dried basil, 0.5 teaspoon of dried marjoram, salt, ground black pepper .

Peel the mushrooms and cut into quarters. Pour boiling water over the spinach and squeeze out excess liquid. Cut the garlic into slices. Heat the oil in a frying pan over medium heat, add the garlic, hold it a little - so that the garlic does not burn, but its bright aroma appears. Then add dry spices and mushrooms, increase heat and fry, stirring, until golden brown, about 7-19 minutes. Reduce heat, add spinach, salt and pepper, simmer for a couple of minutes. Boil the noodles according to the instructions, add the noodles to the mushroom sauce, stir.

Cutlets breaded with pumpkin seeds

200 grams of buckwheat, 6 medium-sized potatoes, 1 onion, 1 clove of garlic, vegetable oil, salt, ground black pepper, peeled pumpkin seeds for breading.

Boil the buckwheat until completely soft. Boil the potatoes in their skins, cool slightly, peel while warm and grate on a medium grater. Finely chop the onion and press the garlic through a press. Mix onion, garlic, buckwheat and potatoes, mix thoroughly, add salt and pepper. Dry the pumpkin seeds in a frying pan without oil. Form small cutlets from the minced meat, roll them in pumpkin seeds and fry in a frying pan with hot oil until golden brown. In addition to pumpkin seeds, sesame seeds, poppy seeds, and peeled sunflower seeds are excellent for breading. Each of these breadings will give the cutlets its own flavor.

Pilaf with pumpkin and pepper

1 glass of rice, 2 glasses of water, 300 grams of pumpkin pulp, 1 red pepper, 1 large onion, 1 bay leaf, 4 tablespoons of vegetable oil, 1 carrot, 3 tablespoons of tomato paste, 1 teaspoon of pilaf seasoning, salt.

Peel the vegetables, grate the pumpkin and carrots on a medium grater, finely chop the onion and pepper. Heat a frying pan over medium heat, add oil, add bay leaf and spices, fry for a couple of minutes. Add the onion, after a couple of minutes the carrots, after a few more minutes the pumpkin and pepper, simmer everything together for 5 minutes, stir in the tomato paste. Add rice, stir, salt, add water, let the pilaf boil, reduce heat to low, cover and cook for about half an hour, until the rice is soft and all the water has evaporated. Remove the pan from the heat and, without opening the lid, let stand for 10 minutes before serving.

Baked potato with mustard, lemon and rosemary

1 kilogram of large potatoes, 5 tablespoons of vegetable oil, 1 heaped tablespoon of prepared mustard with grains, 2 sprigs of fresh rosemary, 1 teaspoon of grated lemon zest, salt, ground black pepper.

Peel the potatoes, cut into large pieces and throw into boiling water, simmer over low heat for 5 minutes, strain off the water, and dry the potatoes. Remove rosemary leaves from the branches, chop finely, mix in a baking dish with mustard, oil, lemon juice, salt and pepper. Place the potatoes in this mixture, roll well, place in an oven preheated to 180°C and bake for about 40 minutes until golden brown.

American Roast

4 potatoes, 1 parsnip root, 1 carrot, 1 sour apple, 1 onion, half a pod of hot pepper, half a bunch of parsley, vegetable oil, ground black pepper, salt.

Peel and cut all the vegetables: potatoes, carrots and parsnips, as well as an apple - into medium-sized cubes, onions and peppers - into thin strips. Remove the core and skin from the apple and cut into cubes. Heat vegetable oil in a frying pan and fry the onion and pepper until golden. Add the rest of the vegetables, stir and fry until tender, stirring. Finally, season with salt and pepper to taste. When serving, sprinkle with chopped parsley.

Potato "Bravo"

1 kilogram of potatoes, 1 can (400 grams) of tomatoes canned in their own juice, 0.5 teaspoon of ground red hot pepper, 1 teaspoon of vinegar, 1 heaped teaspoon of tomato paste, 1 teaspoon of dried oregano, 1 onion, 1 -2 teaspoons of sugar, 2-3 tablespoons of olive oil, 2 cloves of garlic, salt, vegetable oil for the pan and potatoes.

Preheat the oven to 180°C. Grease the mold with oil. Peel the potatoes and cut into large slices, place in a mold, add salt and oil, put in the oven for about 25-30 minutes, stirring several times. Finely chop the onion and garlic. Heat the oil in a frying pan over medium heat, simmer the onion and garlic until soft. Take the tomatoes out of the jar along with the juice, use a spoon or spatula to separate them into pieces, and boil for a few minutes. Add tomato paste, pepper, oregano, vinegar, sugar, adjust to desired taste. Place the potatoes on plates and pour over the hot sauce.

Vegetable curry

3 potatoes, 1 pod of hot and 1 sweet pepper, 2 tomatoes, 1 onion, half a bunch of cilantro or parsley, 1 level tablespoon of curry powder, 1 bay leaf, 3 tablespoons of vegetable oil, 0.5 teaspoon of mustard seeds, salt.

Cut potatoes, tomatoes and onions into large slices, peppers into strips. Heat oil in a frying pan and add mustard seeds. When they are warm and browned, add the bay leaves and peppers, stir-fry for a couple of minutes, add the curry and onion, stir and cook until the onions are semi-soft.

Add potatoes, stir, cook for 5 minutes. Add salt, stir and leave for another 10 minutes, stirring a couple of times during this time. Add the tomatoes and pour in a glass of hot water, mix well and simmer over medium heat until the potatoes are cooked. Sprinkle with finely chopped herbs and serve.

Vegetables in coconut milk with curry

600 grams of fresh frozen broccoli, medium-sized carrots, 2 cloves of garlic, 300 grams of fresh frozen green beans, 1 red bell pepper, 1 can (about 0.5 liters) of coconut milk, 1.5 tablespoons of curry powder, vegetable oil, ground red pepper, salt.

Pour boiling water over broccoli, dry, cut into small florets. Cut the carrots into oblong slices, the pepper into strips. Finely chop the garlic. Boil salted water in a large saucepan, boil the beans in it for 8 minutes from the moment of boiling, remove, boil the carrots in the same water for 5 minutes, then broccoli for 4 minutes. Dry the vegetables thoroughly.

Heat a tablespoon of oil in a frying pan, stir in the curry, add the garlic, stirring, cook for a minute until the garlic smells, and pour in the coconut milk. Let it boil, reduce heat, add pepper and simmer for about 3 minutes. Then add broccoli, beans and carrots, stir, cook for 2-3 minutes from the moment of boiling. Salt and pepper to taste. Serve with rice or bread.

Buckwheat noodles with vegetables and seaweed

300 grams of buckwheat noodles, 150 grams of oyster mushrooms, 1 carrot, 2 cloves of garlic, 100 grams of pickled seaweed, half a bunch of green onions, 2 tablespoons of sesame seeds, vegetable oil, soy sauce.

Cut the mushrooms and carrots into thin strips, finely chop the garlic. Throw the noodles into boiling salted water and cook for 10 minutes, then rinse with cold water and pat dry. Heat the oil, throw in the carrots and mushrooms, fry over high heat, reduce the heat, add garlic and 1-2 tablespoons of soy sauce, simmer for a couple of minutes. Add seaweed, stir, simmer everything together for a while. Add the noodles, season with soy sauce to taste, heat for a few minutes and serve, sprinkled with sesame seeds and finely chopped green onions.

Lenten dumplings in a pot

For the dough: 1 cup of flour, 0.5 cups of boiling water, 1.5-2 tablespoons of vegetable oil.

For the filling: 60 grams of dried mushrooms, 0.75 cups of buckwheat, 2 tablespoons of vegetable oil, half an onion.

For filling: 1 glass of mushroom broth, 1 clove of garlic, 3 tablespoons of vegetable oil, 2 bay leaves, 3 allspice peas, half a bunch of parsley, salt.

Rinse the mushrooms, cover with water, leave for several hours, then boil until tender. Finely chop the mushrooms and onions and fry in oil. Boil the buckwheat, mix with the roast, add salt and pepper. Sift the flour. Combine boiling water with vegetable oil and quickly mix with flour until smooth and homogeneous.

Roll out thinly, cut out circles, fill them with filling and make dumplings. Preheat the oven to 180 °C. Grease a frying pan with oil, place the dumplings in 1 layer, and place in the oven to dry for 20 minutes. Then place in a pot, squeeze out the garlic, add bay leaf and pepper, add salt, and pour in mushroom broth. Cover with a lid and bake for 25-30 minutes. Serve sprinkled with chopped parsley.

Indian cutlets

For the cutlets: 3 potatoes, 2 carrots, half a head of capua, 10 tablespoons of flour, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground black pepper, vegetable oil, salt.

For the sauce: 1 can of tomatoes (400 grams), canned in their own juice, 2 tablespoons of tomato paste, 1 heaped tablespoon of sugar, 1 tablespoon of vegetable oil, 0.25 teaspoon each of ground cinnamon, cloves, black pepper and ginger , salt.

Prepare the sauce: heat the oil in a frying pan, add the spices and fry them for a couple of minutes, add tomato paste and stir, fry for a minute. Add the tomatoes in their own juice, mash them with a spoon, add sugar and salt, cook for 5-7 minutes over medium heat. Peel the vegetables and grate them on a fine grater. Season with turmeric and pepper, salt and add flour. Form the resulting “minced meat” into medium-sized cutlets. Fry the cutlets in oil until golden brown, place the finished cutlets in the sauce. Pour the sauce over them on all sides, cover and simmer for 20 minutes.

Beetroot burger

For cutlets: 3 small beets (the size of a fist), 0.5 tablespoons of semolina, 3 carrots, 1 bunch of spinach, half an onion,
2 cloves of garlic, 2 small pods of green pepper (if replacing red, take 1 or half a pod: red pepper is hotter), vegetable oil, salt, ground black pepper.

For the sauce: 2 cucumbers, half a bunch of parsley, half a small lemon, half a bunch of cilantro, 2 cloves of garlic, 1 tablespoon of sesame seeds, 1 tablespoon of olive oil, 1 green hot pepper, salt, ground black pepper.

To serve: 6 burger buns, half a tomato, half a red onion, half an avocado, lettuce leaves.

For the sauce, peel the cucumbers and grind with the rest of the ingredients in a blender. Grate the beets, carrots and onions on a fine grater, crush the garlic, finely chop the hot pepper and spinach. Heat a dry frying pan, add semolina and fry it, stirring, until light golden brown. Place on a plate and let cool. Bring half a glass of water to a boil.
Take 2 tablespoons from the semolina, add the rest, stirring, to the water and boil for a couple of minutes, stirring so that there are no lumps. Let cool.

Heat a spoonful of oil in a frying pan, saute the onion, garlic and pepper. Add carrots, stir. Squeeze excess juice from the beets, add the beets to the pan, simmer for 3-4 minutes, stir in the spinach, remove from heat. Stir the cooked semolina into the minced meat, add salt and pepper, mix thoroughly and let cool. Form flat cutlets and sprinkle them with toasted semolina. Heat the oil and fry the cutlets on both sides (7-8 minutes). Let the finished cutlets cool slightly in the pan so that they do not lose their shape.

Cut the buns in half and toast them in the oven under the grill or in a frying pan, cut sides down. Cut the vegetables into thin slices. Assemble the burger: brush the bottom of the bun with sauce, add lettuce, a piece of onion, tomato, cutlet, avocado, generously pour sauce over it and cover with the top of the bun.

Draniki with lean mayonnaise

For potato pancakes: 6 potatoes, 1 onion, 2 tablespoons of flour, 1 clove of garlic, vegetable oil, salt, ground black pepper.

For mayonnaise: 1 tablespoon pea flakes, 6 tablespoons boiling water, 8 tablespoons refined vegetable oil, 2 teaspoons of prepared mustard, 1 tablespoon of lemon juice, 0.25 teaspoon of sugar, 0.5 teaspoon of salt.

Pour boiling water over the flakes, add salt and sugar and cook over low heat until completely softened. Cool.
Pour the oil into the blender, add pea jelly on top of it and quickly, in 5-7 seconds, beat with a blender. Add the remaining ingredients, beat again (1 5-20 seconds). Mayonnaise is ready. Peel the potatoes, onions and garlic. Grind the onion, garlic and 1 potato with a meat grinder or blender, grate the rest of the potatoes on a coarse grater and mix with minced vegetables (it will act as a binder). Add flour, salt and pepper, mix thoroughly. Fry in plenty of well-heated oil. Serve with mayonnaise.

Smoky vegetables

6 large potatoes, 2 carrots, 1 onion, 2 heads of garlic, 3 dried pears (from drying for uzvar - or 4-5 smoked prunes), 2 bay leaves, 4 allspice, 6 black peppercorns, vegetable oil, salt.

Peel the vegetables, remove only the top part of the husk from the garlic, so that the cloves in the head do not fall apart. Cut the potatoes and carrots into large pieces, the onion into eighths, cut off the top of the garlic head, exposing the teeth at the top. Heat in a frying pan.
a little oil, fry the potatoes over high heat for 5-7 minutes so that they stick to the crust, place in a pan or oven dish (if you prefer to simmer the roast in the oven), then fry the carrots and onions in the same way, place with the potatoes. Add spices, stir, add washed pears or prunes and garlic, pour in water so that it fills half the container, cover with a lid and simmer over medium heat for 1 hour.

Falafel

2 cups of chickpeas (chickpeas), 1 small head of garlic, 2 medium-sized onions, 1 bunch of cilantro and parsley, 0.5 cups of flour, 1 heaped teaspoon of ground cumin, 1 teaspoon of salt, 0.5 teaspoon of red ground pepper.

Rinse the chickpeas, cover with water and leave overnight, then change the water and cook until soft. (You can also take canned chickpeas - rinse them with running water and dry them. In addition, instead of chickpeas, you can make falafel with white beans - the taste will also be very good. Finely chop the onion and garlic, also chop the herbs. Combine the vegetables and herbs in a blender , beat until smooth (but try not to turn the mixture into a completely smooth puree - there should be individual small pieces of vegetables in it). Salt, season, mix with flour. Line a baking sheet with parchment, roll small balls from the pea mixture, the size of a walnut nut, place on a baking sheet and bake at 180°C until golden brown.Serve with pita bread and lean mayonnaise.

Pasta with mushroom sauce

300 grams of pasta cones, 1 onion, 1 carrot, 3 stalks of celery, 500 grams of champignons, 2 jars (400 grams each), 0.5 teaspoon each of dried thyme, basil, red hot pepper, olive oil, salt, black ground pepper.

Peel vegetables and mushrooms. Cut carrots, onions, celery and mushrooms into cubes. Heat a little oil in a frying pan, fry the onion until soft, then add the carrots, celery and mushrooms. Make sure that the vegetables are slightly golden, but not burnt. Season with salt and pepper, add spices, stir and pour in the tomatoes along with the juice in which they were preserved. If the tomatoes are whole, separate them directly in the pan with a spoon, let it boil, cover with a lid, reduce heat and simmer for 15 minutes. Meanwhile, cook the pasta according to the instructions, strain (reserve a little liquid in case you need to dilute the sauce), add to the sauce, stir and cook together for 1-1.5 minutes. Serve immediately. If you have fresh basil, sprinkle it over the finished dish.

Stuffed cabbage rolls with corn grits and mushrooms in the oven

For cabbage rolls: 1 head of cabbage, 2 onions, 2 carrots, 0.5 kilograms of champignons, 5 dried porcini mushrooms, 1 cup of corn grits, 4 tablespoons of vegetable oil, 0.25 teaspoon of grated nutmeg, 0.5 teaspoon of ground red pepper, salt, ground black pepper, dill.

For the gravy: 3 tablespoons flour, 2-3 tablespoons tomato paste, salt, ground black pepper.

Place corn grits in a heated frying pan, heat for a couple of minutes, stirring, pour boiling water (2-2.5 cups), add dried mushrooms and 1 tablespoon of oil, cover with a lid and cook until tender over low heat. Finely chop the champignons. Grate the carrots on a coarse grater, cut the onion into small cubes.

Heat the rest of the oil in a frying pan, fry the onions and carrots until golden, add the champignons and simmer all together for 7-8 minutes. Select the minced vegetables from the frying pan into a bowl with a spoon, and the liquid in the frying pan - leave the juice released from the mushrooms for gravy.

Add corn grits to the vegetables, finely chop the boiled mushrooms and also add to the filling. Stir, salt, season. “Boil” the cabbage in the microwave at maximum power for 10 minutes (if the cabbage is hard, 7 minutes in 2 steps; or boil it traditionally - in salted boiling water), cut out the stalk, disassemble the head of cabbage into leaves, roll each one with a rolling pin for softness. Fill the cabbage leaves with minced meat, roll up the cabbage rolls, and place in a baking dish.

For the sauce, fry the flour in a dry frying pan until golden-pink in color and a nutty smell appears, cool slightly, dilute with a small amount of warm water, stir so that there are no lumps, then add the mushroom sauce, more water - up to the required amount - and tomato pasta. Season with salt and pepper and mix thoroughly with a whisk. Pour the resulting sauce over the mushrooms and bake at 180°C for about an hour. When serving, sprinkle with chopped dill.

Pumpkin in ginger sauce

1 kilogram of pumpkin pulp, half a bunch of cilantro, 0.5 cans of coconut milk, 1 teaspoon of corn oil, half a lemon, 1 small green hot pepper, 1 ginger root the size of a little finger, salt.

Cut the pumpkin into medium-sized cubes. Peel the ginger, remove the seeds from the hot pepper, and chop them finely. Remove the zest from the lemon with a fine grater and squeeze out the juice. Finely chop the greens. Heat the oil in a frying pan and fry the pumpkin over high heat until the pumpkin cubes are golden on all sides. Cool, stir in lemon juice and zest, ginger and pepper, add salt and return to the heat. Pour in coconut milk and dilute a little with water, simmer for 20 minutes.

Pumpkin with hazelnuts

800 grams of pumpkin pulp, 200 grams of hazelnuts, 2 onions, 0.5 teaspoon, 0.5 teaspoon of thyme, 4 tablespoons of vegetable oil, salt, ground black pepper, nutmeg.

Cut the onion into thin quarter rings. Coarsely chop the nuts. Peel the pumpkin, cut into large cubes, place in boiling water, boil for 5 minutes, then remove, rinse with cold water and dry. Heat the oil in a frying pan, fry the onions and nuts, add pumpkin, thyme, sugar, salt and pepper. Fry, stirring, 12-15 minutes. Finally, sprinkle with grated nutmeg.

Roast with mushrooms in white sauce

1 kilogram of potatoes, 500 grams of fresh frozen forest mushrooms, half a bunch of parsley, 3 allspice peas and 6 black pepper,
2 bay leaves, vegetable oil, salt.

For the sauce: 4 tablespoons of vegetable oil, 0.5 cups of flour, 1.5 cups of vegetable broth, juice of half a lemon, 0.5 teaspoon of prepared mustard, 5 fresh champignons, salt, ground black pepper.

Peel the potatoes and cut into large slices. Without defrosting the mushrooms first, pour boiling water over them and dry. Heat the vegetable oil in a frying pan, quickly, for a few minutes, fry the mushrooms in it until golden brown, then the potatoes (it is better to fry them not all at once, but in several stages). Mix them in a deep oven dish, add salt, allspice, black pepper and bay leaf. For the sauce, heat the oil, add the sifted flour and fry it slightly, stirring. Pour in the broth little by little and cook until it reaches the consistency of liquid sour cream. Strain, add lemon juice and mustard. Finely chopped champignons, salt and pepper. Pour the sauce into the roast, cover with a lid or foil and bake at 180°C for about 40 minutes.

Bean stew with tomatoes and peppers

0.5 kilograms of white beans, 1 can (400 grams) of tomatoes canned in their own juice, 1 carrot, half a celery root, 1 large sweet pepper, 4 cloves of garlic, 1 onion, half a bunch of parsley, 1 tablespoon of tomato paste, 1 teaspoon level spoon of sugar, vegetable oil, salt, red and black ground pepper.

Cover the beans with cold water and leave overnight. Rinse in the morning. Finely chop the carrots, onions, garlic and celery. Heat a few tablespoons of vegetable oil in a deep frying pan, add the vegetables and simmer until soft. Pass the garlic through a press, add to the vegetables, stir. Cut the pepper into cubes and also add to the vegetables. After a couple of minutes, add the canned tomatoes along with juice, tomato paste and sugar, salt and pepper, divide the tomatoes into slices directly in the pan with a spatula, and let it boil. Place the beans in the sauce, stir and add enough water to barely cover the beans. Cover with a lid and simmer over low heat for 1.5 hours. Stir again, add salt and pepper to taste, if necessary, sprinkle with chopped herbs.

Cutlets with mushrooms, potatoes and oatmeal

3 medium potatoes, 1 onion, 1 cup of oatmeal to be boiled, a handful of fresh champignons, half a bunch of parsley, 0.25 teaspoon each of ground black pepper, red pepper and coriander, 2 cups of flour, vegetable oil, salt.

Pour the oatmeal into a bowl, pour in 0.5 cup of boiling water, cover with a lid and leave for half an hour. Finely chop the onion and mushrooms and fry in oil until golden. Grate the potatoes on a fine grater and mix with oatmeal. Finely chop the greens and add them, as well as the fried mushrooms, to the minced potatoes, season with salt and spices, add flour, mix well.

Spaghetti Neapolitan style

400 grams of spaghetti, 1 can (400 grams) of tomatoes, canned in their own juice, 1 onion, 1 stalk of celery, 0.5 teaspoon of sugar, 3 tablespoons of olive oil, 2 cloves of garlic, 100 milliliters of red wine, 100 grams of black olives , 1 teaspoon dried basil, salt, ground black pepper.

Prepare the ingredients for the sauce: finely chop the onion, celery and garlic separately. Heat the oil in a frying pan, simmer the onion until soft, add the garlic, stir and after a minute add the celery. Simmer for a few minutes, pour in the wine, let it simmer for a minute, add the tomatoes with the juice from the can, separate the tomatoes into pieces with a spatula or spoon directly in the frying pan and cook for 15 minutes from the moment of boiling over medium heat, stirring occasionally. Boil the spaghetti in boiling salted water (salt a little more than for soup) according to the instructions on the package. Season the finished sauce with salt, pepper and sugar to taste, add olives and basil, as soon as it boils, put the spaghetti in it, stir, heat for a minute and serve.

Baked white beans in a pot

2 cups of beans, 1.5 liter of vegetable broth, 3 onions, 0.5 teaspoon each of ground coriander, red pepper and cumin, salt, vegetable oil.

Rinse the beans, cover with cold water and leave overnight. The next morning, drain the water, rinse the beans, add fresh water and cook over low heat - the beans should knead easily, but not lose their shape.

Cut the onion into quarter rings, fry in oil until golden, combine with spices, mix thoroughly. Place the beans in one large pot or portioned pots, sprinkle them with onions, pour in the broth, pour 3 tablespoons of oil on top for a large pot or 0.5-1 for small ones, cover with a lid or foil and simmer for 40 minutes at 180 °C.

French roast beans

250 grams of red or white beans (fresh or canned), 1 carrot, 1 onion, 3 tablespoons of tomato paste, 0.25 teaspoon each of ground ginger, paprika, Provençal herbs and nutmeg, vegetable oil, salt.

Pour water over raw beans and leave overnight, then rinse and boil in water without salt for 40 minutes. Rinse the canned beans under running water and dry. Finely chop the onion and grate the carrots on a coarse grater. Heat some oil in a frying pan and fry it. Add tomato paste, stir, salt and season. Place the beans in the pan, stir, cover with a lid and simmer all together over low heat for 15-20 minutes.

Rice with red beans and thyme

400 grams of rice (ideally basmati), 400 grams of canned red beans, 100 milliliters of vegetable broth, 2 small onions, 1 clove of garlic, 1 level teaspoon of dried thyme, vegetable oil (olive, grape seed or corn - ideally), salt, ground black pepper.

Cook rice until cooked according to package instructions. Rinse the beans and dry them thoroughly. Peel the onion and garlic, cut the onion into thick rings, finely chop the garlic. Heat the oil and fry the onion until golden. Add the garlic and beans, cook for 2-3 minutes, then pour in the broth, add thyme, salt and pepper. Boil everything together for 4-5 minutes, mix with rice and serve.

Cabbage stewed with vegetables

Half a head of cabbage, 2 tomatoes, 1 carrot, 1 onion, 1 sweet pepper, 3 cloves of garlic, vegetable oil, ground red and black pepper, salt.

Peel and prepare the vegetables: chop the cabbage, cut the onions and tomatoes into small cubes, pepper into strips, grate the carrots on a coarse grater. Pass the garlic through a press. Heat the oil in a frying pan and fry the onion and garlic over medium heat until soft, add the carrots and fry for 5 minutes. Add cabbage, stir, cook for 5 minutes. Add tomatoes and peppers, salt and pepper, stir, cover and simmer for 20-25 minutes.

Sweet porridge with pear

150 grams of bulgur (or rice), 1 large hard pear, 1 tablespoon of honey, 2 tablespoons of refined vegetable oil, 0.25 teaspoon of ground cinnamon, salt on the tip of a knife.

Peel the pear and remove seeds, cut into small cubes. Rinse and dry the cereal. Heat the oil in a saucepan, lightly fry the pear in it for a couple of minutes, then add the bulgur and fry everything together for 5 minutes, stirring. Season with salt and cinnamon. Pour in 1.5 cups of water, cover with a lid and cook over low heat until the bulgur is soft (depending on the variety, but on average 10 minutes). Season the finished porridge with honey and serve.

"Tropical" porridge

0.5 cups of millet, 1 cup of coconut milk, 1 banana, 3 tablespoons of coconut flakes, 3 dried apricots, salt on the tip of a knife, honey to taste.

Rinse the millet thoroughly. Pour coconut milk into a saucepan, add 0.5 tbsp. water, add millet and cook over low heat under the lid for half an hour from the moment it boils. Scald the dried apricots, dry and finely chop. Peel the banana and crush it with a fork. Season the finished porridge with sugar to taste and add a little salt, add fruit, stir and serve.

Tofu with vegetables and rice

250 grams of tofu, 1 teaspoon of honey, 2 cups of boiled rice (a mixture of regular and wild), half an onion, 1 small orange, 4 tablespoons of pumpkin puree (or a boiled and mashed piece of pumpkin), 1 clove of garlic, 3 tablespoons of peanuts, 3 tablespoons of olive oil, a pinch of ground red pepper, 2-3 tablespoons of soy sauce, ground black pepper, green onions.

Cut the tofu into cubes. Grate half the orange zest and chop the pulp. Finely chop the onion. Heat 1.5 tablespoons of oil in a frying pan, add the onion and fry for 2 minutes.

Add peanuts, stir and cook until the nuts are lightly golden. Add 1 tablespoon of oil, add orange zest and pieces, stir, add pumpkin puree, spices, soy sauce, squeeze out garlic. Cook, stirring, until excess liquid has evaporated. Push the rice to the side with a spatula, pour the rest of the oil into the free space in the frying pan, add tofu, pour in honey, add a little salt and pepper and cook until golden brown.

Goulash with potatoes and lentils

5 medium potatoes, 300 grams of red lentils, 3 carrots, 4 onions, 1 parsley root, 1 bunch of parsley, 3 tablespoons of vegetable oil, 2 tablespoons of tomato paste, 2-3 tablespoons of mustard, 0.5 liters of vegetable broth, bay leaf, salt, ground black pepper.
Pour boiling water over the lentils, cover with a lid, and leave for 1 hour. Peel the potatoes, cut into medium cubes, fry in a spoon of oil until lightly golden. Peel the onion, parsley root and carrots, and cut into small cubes. Fry them all together in oil until golden, add mustard and tomato paste, add bay leaves, lentils and potatoes, stir, add salt, pour in the broth, cover and simmer over low heat under the lid for 20-25 minutes.

Draniki with mushroom filling

For potato pancakes: 8 potatoes, 2 tablespoons of flour, salt, ground black pepper.

For the filling: 200 fresh or frozen mushrooms, 1 onion, salt, ground black pepper.

For the sauce: 1.5 cups of mushroom broth, 2 tablespoons of flour, 2 tablespoons of vegetable oil, salt, ground black pepper.

Prepare the filling: boil the mushrooms until tender, drain the broth and save. Finely chop the onion and fry in oil. Finely chop the mushrooms, add to the onion, fry everything together again, add salt and pepper. Grate the potatoes on a fine grater, mix with flour, salt and pepper. Heat the oil in a frying pan, place a spoonful of the potato mixture, a spoonful of the filling on it, and another spoonful of potatoes. Fry until golden brown on both sides.

Prepare the sauce: pour oil into a saucepan, add flour, fry it, stirring, until light golden brown. Then, continuing to stir, pour in the broth in several additions, stir thoroughly and bring to a boil. Boil a little, add salt and pepper, add chopped herbs and serve pancakes, pouring sauce over them.

Dumplings fried onion

For the dough: 300 grams of flour, 200 milliliters of potato broth, 1 tablespoon of vegetable oil, a pinch of salt.

For the filling: 4 potatoes, 1 onion, half a bunch of dill, vegetable oil, salt, ground black pepper.

For frying: 3 onions, a pinch of sugar, vegetable oil, salt, ground black pepper.

Peel the potatoes, add water and cook whole at low boil until soft. Mash the potatoes, save the broth and cool slightly - it should be warm, but not hot. Finely chop the onion for the filling and fry in vegetable oil until soft, mix with puree. Finely chop the dill, also add to the filling, mix thoroughly, salt and pepper more than you usually salt your food.

From sifted flour, potato broth, butter and salt, knead a soft, homogeneous dough. Let it rest under a towel for 15 minutes, then roll out thinly and cut out circles from the dough. Place the filling on each one and pinch tightly. Boil dumplings in salted water. Finely chop the onion for frying, fry until soft in vegetable oil with sugar, salt and pepper. Place the prepared dumplings in the frying pan, stir and quickly fry them until lightly crusted. Serve hot.

The Orthodox New Year's Lenten table will bring joy, while not violating the rules of Christmas abstinence if the menu is correctly composed.

What to cook for the holiday

The joy of the arrival of the New Year cannot be incomplete because of the Nativity Fast. Fasting is not hunger, but abstinence from certain types of foods for the purpose of spiritual improvement. A beautifully decorated and served Orthodox New Year's Lenten table will give you joy and the feeling of a New Year's fairy tale, if you approach this issue correctly.

December 31, 2017 falls on a Sunday, the day when fish and vegetable oil are allowed.

About the Nativity Fast:

In addition to fragrant tangerines and oranges, delicious sandwiches with red caviar, the New Year's Lenten table is easy to fill:

• cold appetizers in the form of salads, fish, aspic;
• hot dishes;
• dessert.

To prepare any salad, onions must be pickled so that their bitterness and smell do not interrupt the unique taste and aroma of each ingredient. To do this, the required amount of onion specified in the recipe must be cut into cubes or semicircles, pour boiling water, 2-3 tbsp. vinegar and leave to cool.

Light Chinese cabbage salad

A large number of New Year's dishes should be diluted with an easily digestible salad, for the preparation of which you will need:

• 500g Chinese cabbage:
• 300 g crab sticks or boiled shrimp;
• 300 tangerine;
• pickled corn;
• pickled onions - 1 pc.;
• lean mayonnaise;
• salt, black pepper.

Cut the cabbage into strips 0.5 - 0.8 cm wide, the thinner the tastier, add salt and easily grind. Cut the crab sticks into fairly large cubes 1 cm in size. Peel the tangerines and divide each slice into 3 parts.

Chinese cabbage salad

Now mix all the ingredients in a large bowl, seasoning with mayonnaise. If desired, you can add finely chopped fresh herbs and pomegranate seeds.

Advice! Magical housewives lay out a salad with Chinese cabbage in a heap, sprinkle it with herbs, draw a string with mayonnaise, on which they “hang New Year’s toys” in the form of pickled corn, peas and pomegranate seeds.

Vegetable aspic

A bright, fragrant gelatin product will become a real decoration of the Orthodox Lenten table.

The whole highlight of this dish is the unlimited imagination of the hostess, who, at her own discretion and the presence of vegetables in the house, can create a culinary masterpiece.

All vegetables should be cooked until tender, but not overcooked.

A particularly beautiful and tasty vegetable aspic is obtained by adding:

• cauliflower;
• broccoli cabbage;
• carrots;
• green peas;
• zucchini;
• red and green sweet peppers;
• lemon.

Cabbage should be disassembled into rosettes before cooking. Boil the carrots whole, peel and cut into circles, from which it is easy to cut out shaped stars. Green peas can be used fresh frozen, which are pre-boiled in salted water, or pickled.

Zucchini and peppers are baked in the oven. The lemon is peeled and cut into small triangles. A jelly solution is prepared based on vegetable broth. Cover a deep bowl or cake pan with cling film and arrange the vegetables, carrot figures, green peas and lemon beautifully so that they are along the edge of the sphere.

More about Orthodox cuisine:

Vegetable aspic

Pour the gelatin dissolved in the broth over the vegetables so that it covers the vegetable mixture by 1-1.5 cm, and place in the refrigerator to harden. Before serving, cover the jelly with a flat plate, the diameter of which is larger than the diameter of the finished dish, and quickly turn it over.

A beautiful, deliciously lean New Year's dish is ready.

Baked mackerel with oranges

Recipes for Lenten dishes on the New Year's table always include fish. A quick and easy way to prepare mackerel baked with oranges as a cold appetizer.

Prepare a mixture of lean mayonnaise and mustard in a 2:1 ratio, salt and pepper. Cut the orange into half rings. Clean the mackerel carcass and rub with the prepared mixture. Make transverse cuts on the mackerel carcass and insert orange slices into them. Wrap the fish in foil and place in the oven to bake for 30-40 minutes, depending on the size of the mackerel.

Baked mackerel with oranges

Before finishing cooking, open the foil and let the fish brown.

Advice! Mackerel in oranges can be served as a cold appetizer.

Eggplant rolls

Juicy, tender eggplant rolls with filling will diversify the New Year's table menu during Lent.

For this dish you need to prepare the following ingredients:

• 2 medium sized eggplants;
• champignons −200g;
• onion - 1 pc.;
• carrots −1 pc.
• salt, pepper to taste;
• garlic - optional.

Peel the eggplants and cut lengthwise into thin strips no more than 5 mm wide, add salt and leave on the table to remove bitterness for half an hour. After 30 minutes, place the finished strips on parchment and bake in the oven, but do not overbake, so that the eggplants become elastic but do not fall apart in your hands.

Cut the onion into cubes, sauté in vegetable oil, and carefully place in a shallow plate. In a frying pan with the remaining vegetable oil, grate the carrots on a fine grater and also fry, add to the onion. Finely chop the champignons, simmer until tender and mix with onions and carrots. Add salt and pepper to the finished mixture and, if desired, add 1 clove of garlic.

Eggplant rolls

Spread each eggplant strip with the mushroom mixture and roll into a roll, securing the edges with a toothpick. The original dish can be served on the table.

Spicy zucchini appetizer

Lenten New Year's salads add variety to zucchini, which is famous not only for its storehouse of vitamins and nutrients, but also for its low calorie content. During Lent, spicy dishes are especially in demand. Similar to Korean spicy carrots, you can cook Korean zucchini.

Ingredients:

• 2 small young zucchini;
• 2 pcs. sweet pepper, preferably of different colors for the beauty of the dish;
• 1 large carrot;
• 1 PC. Luke;
• 25 ml each of sesame and soybean oils and the same amount of vinegar;
• 30 g sesame seeds;
• 100 ml vegetable oil;
• 30 g sugar;
• 4 cloves of garlic;
• Salt, hot red and black pepper - to taste.

Cooking method:

1. After washing the zucchini, cut into thin slices, cut them in half if necessary, add a little salt and set aside for half an hour.
2. Sauté onion, cut into half rings, in vegetable oil until golden brown.
3. Grate the carrots into long strips.
4. The pepper is cut into thin strips in the form of straws.
5. Grind the garlic using a press or fine grater.
6. Drain the resulting juice from the zucchini, mix all the ingredients and add spices, mix thoroughly, adding salt and pepper to taste.

Lean chops

This dish amazes with its taste and appearance. At first glance it is difficult to distinguish it from meat chops.

For lean chops you need to prepare:

• a few cabbage leaves lightly boiled, like cabbage rolls;
• Champignon;
• spices;
• vegetable oil;
• breadcrumbs.

Lean cabbage chops

Finely chop the onion and champignons and saute, adding spices. Lightly beat off the cabbage leaves, spread with the mushroom mixture and fold into an envelope. Dip the prepared cabbage envelopes in breadcrumbs and fry in a well-heated frying pan. The cabbage chops are ready.

Risotto

The list of Lenten dishes for the New Year is diversified by the most ordinary rice cooked with vegetables, which turns into an Italian dish - risotto. The cooking recipe allows you to vary the quantity and variety of vegetables to suit the housewife’s taste.

To prepare fluffy rice with vegetables, you need the following products:

• Rice - 1 cup;
• Carrots - 1 pc.
• Bow - 1 pc.
• Green peas - 0.5 cups
• Sweet pepper −1 pc.
• Turmeric - 1 tsp.
• Vegetable oil - 50ml.
• Salt and pepper to taste.

Rinse the rice several times, add water in a ratio of 2:1. And put on low heat. Peel the onion and carrots, cut into small cubes and fry over low heat. Boil green peas or use pickled ones. You can add corn to the peas.

It is advisable to take red or green sweet peppers to decorate the dish, cut into strips in the form of strips and also fry. When the water covering the rice has evaporated, turmeric, spices and all vegetables are added to the pan, after which the risotto is left for another 15-20 “simmer” for minutes over low heat.

The thoroughly mixed mixture can be served as a side dish.

New Year's dessert

It’s difficult to imagine the New Year without dessert, but not every housewife can prepare Lenten confectionery.

New Year's desserts, although lean, are not inferior in taste to traditional baked goods made with eggs and butter.

Honey cake with dried apricots

To prepare honey cake with dried apricots you need to prepare:

• glass of water;
• 50 g natural honey;
• 100 g sugar;
• 100ml sunflower oil (refined);
• 2 cups flour;
• baking powder - 1 tbsp. with top;
• 100g dried apricots;
• 2 tbsp. powdered sugar.

Cooking process:

1. Heat the water a little to 30-40 degrees and stir honey, sugar, a pinch of salt and sunflower oil into it.
2. Mix the pre-sifted flour with baking powder, mix everything slowly with honey water until it becomes thick sour cream. Add flour if necessary.
3. Cut dried apricots into small cubes and also add to the prepared mixture.
4. To prepare a New Year's cake, it is advisable to prepare a mold that is pre-coated with butter and sprinkled with flour.

The honey mixture with dried apricots is poured into the mold. The mold is placed in an oven preheated to 170 degrees and baked for 30-40 minutes. The readiness can be judged by the golden color of the crust, but to be completely sure that the dessert is ready, it should be pierced with a wooden toothpick or a match.

Advice! The finished cake must cool down, after which it is transferred to a dish and sprinkled with powdered sugar.

Celebrate the New Year with joy, but do not forget that during Lent you should limit yourself to fun, even on New Year's Eve.

Video on how to prepare a Lenten holiday table

A curious situation has developed in our country during the New Year holidays! The official New Year, established by a strong-willed decision of Peter I, is two weeks ahead of the New Year celebration according to the Julian calendar. But all Orthodox holidays and fasts occur in strict accordance with this calendar. The confusion and overlap that are inevitable in this case can confuse anyone. We're not even talking about foreigners, who won't understand - how is it possible to celebrate the arrival of the New Year twice a year? Some of our Orthodox citizens even manage to celebrate the Nativity of Christ twice, as they say, if there was a reason...

What should those who decide to strictly follow the instructions of the Church do? Indeed, in this case, the New Year celebrations, which fall precisely on the Filippovsky (Christmas) fast, literally unsettle those who try to “keep” the fast, tempting them with all sorts of temptations. To truly believing Orthodox Christians, such a question seems far-fetched - they simply do not celebrate the official New Year, but live according to the “old” calendar and celebrate, as it should be, first Christmas and then New Year. Even if two weeks later than the whole world. I immensely respect the choice of these people, but I understand that the vast majority of our fellow citizens will move their glasses on the night from the 31st to the 1st. Among them will be those who are trying to observe the Nativity fast.

In fact, no one forbids celebrating a fun holiday with family and friends. If you are fasting, just cook delicious Lenten dishes and have fun! Fish, vegetables, fruits - you can prepare so many delicious dishes from this variety! Just without fanaticism in terms of alcohol - even if you eat vodka with a Lenten pie, it will not save you from a hangover.

And now - recipes, and we will start, as is customary, with salads, sandwiches and other snacks. Any salad made from fresh vegetables will be fine. In addition, you can prepare spicy Korean salads from almost any vegetable: cabbage, carrots, beets, eggplants, individually or mixed, with various additives like mushrooms (raw champignons or cooked oyster mushrooms), squid or pieces of fish. The scope for imagination is limitless! And pickles, marinades! Pickled cucumbers, cabbage, salted saffron milk caps and milk mushrooms, all kinds of vegetable preparations! It’s not for nothing that you spent almost the entire summer and part of autumn in the kitchen, diligently rolling up treasured jars of “overseas” caviar and pickled tomatoes. You can even prepare your favorite mayonnaise salads, but you will need to make the mayonnaise yourself.

Ingredients:
200 g soy milk,
150-250 g refined sunflower or olive oil (or a mixture thereof),
salt, ready-made mustard, citric acid, pepper - to taste.

Preparation:
Soy milk (You can also make it from powdered soy milk, following the instructions on the package) and butter should be at room temperature. Combine the milk and some of the butter and beat with a blender (it won’t work with a mixer). Continuously whisking, add oil. If you want to get liquid mayonnaise, then add less oil. Add lemon juice to the resulting mass (it will thicken the mayonnaise a little), mustard, salt and ground pepper to taste. Mix well. You can add crushed garlic to the prepared mayonnaise - this mixture is good for spicy sandwiches.

Ingredients:
1 can of canned white beans in tomato sauce,
2 pickled cucumbers,
3 raw potatoes,
1 onion,
1 clove of garlic,
greens, salt, pepper - to taste,
vegetable oil - for frying.

Preparation:
Grate the peeled potatoes on a Korean carrot grater and fry in a large amount of vegetable oil in small portions so that the potato noodles are fried evenly. After frying, place the potatoes on a paper towel to absorb excess fat. Cut the onion into half rings, pour the cucumber marinade over it for 15-20 minutes, then drain the marinade. Grate the cucumbers using a Korean carrot grater and finely chop the greens. Place a mixture of cucumbers, onions, beans and herbs in a deep bowl. Before serving, place potatoes on top and sprinkle with green onions. Mix at the table.

For canapés and sandwiches, it is good to bake aromatic rye lean bread. They are prepared simply, and most importantly - with soul!

Ingredients:
1 stack wheat flour,
1 stack rye flour,
2 tsp baking powder,
2/3 tsp. salt,
1 tsp Sahara,
3 tbsp. vegetable oil,
2 tsp prepared hot mustard.

Preparation:
In a deep bowl, mix both types of flour, add the remaining ingredients and 1/3 cup. water, stir and knead the dough, gradually adding water 1 tsp. You should get a smooth, non-sticky dough. Roll out the dough on a table sprinkled with flour into a layer 2 mm thick, cut out circles and place them on a baking tray lined with baking paper. Brush the top with water, sprinkle with sesame seeds, anise, poppy seeds, coriander, and cumin seeds (optional). Press the sprinkles lightly with your hands to prevent them from falling off. Place the baking sheet in the oven, preheated to 200-220°C, for 15 minutes until browned. Cool. Place any filling on the prepared crackers, and you will have crispy canapés ready!

"Lean" does not mean "boring." Prepare colorful appetizers, decorate them and be prepared to be the first to be swept off the table!

Italian baked peppers

Ingredients:
3 bell peppers,
3 tomatoes
8-10 olives (or olives), pitted,
2 cloves of garlic,

Preparation:
Wash the pepper, cut it in half lengthwise and remove the membranes without touching the petioles. Cut the tomatoes crosswise and blanch in boiling water for 1 minute, remove the skin and cut into slices. Cut the garlic into slices. Cut the olives lengthwise into 4 pieces. Chop the greens. Place the vegetable mixture in the pepper halves, pour 1 tbsp. vegetable oil and bake at 180°C for 45 minutes.

Ingredients:
10 large champignons,
2 onions,
1 tbsp. breadcrumbs,
greens, salt, pepper - to taste.

Preparation:
Wash and dry the mushrooms. Carefully remove the stem, being careful not to damage the cap. Salt the inside of the caps and place them on a baking sheet or in a mold. Finely chop the legs and onions. Fry the onion in a frying pan with vegetable oil for 2-3 minutes, then add the legs, salt, pepper and fry for 5 minutes. Add breadcrumbs and cook for another minute. Place the filling in the caps, sprinkle with vegetable oil and bake at 180°C for 10-15 minutes.

Ingredients:
½ cup rice,
3 pollock carcasses,
salt, pepper, herbs - to taste.

Preparation:
Boil the rice until done. Clean the pollock from bones and fins and pass through a meat grinder. Combine the rice and the resulting minced meat, salt and pepper, add herbs as desired. From the resulting mixture, roll into balls slightly larger than a walnut and fry them in hot refined oil until golden brown.

Ingredients:
500 g fish fillet (pink salmon, pike perch, salmon, salmon),
5 onions,
5 cloves of garlic,
2 tbsp. Sahara,
1 tbsp. soy sauce,
1 tbsp. 6% vinegar,
1 tbsp. salt,
1 tsp ground coriander,
½ tsp. ground red pepper,
greenery.

Preparation:
Remove the bones from the fish fillet and cut it into thin strips. Season with salt, vinegar and soy sauce. Leave to marinate for 2 hours. Then add the onion, chopped into half rings, finely chopped garlic and spices. Stir and refrigerate. Before serving, place on a plate and garnish with herbs.

Ingredients:
400 g salmon fillet,
2 tsp agar-agar (vegetarian gelatin substitute),
150 g water,
parsley.
For filling:
150 g crab meat,
1 bell pepper,
1 tsp agar-agar,
150 g water,
greens, salt, pepper - to taste.

Preparation:
Soak the agar-agar and dissolve it in a water bath. Boil the salmon fillet for 15 minutes in salted water, cool and mince. Pour in agar-agar, add pepper and whisk. Cut a tin beer can (1 liter), twist the edges a little so as not to cut yourself, grease the inside with vegetable oil and place the fish mixture in it. Place a cardboard tube wrapped in cling film in the center. Place this entire structure in the refrigerator for 2 hours. Finely chop the crab meat and pepper, add the dissolved agar-agar, herbs and mix. Carefully remove the tube from the fish mass, fill the resulting hole with the filling and leave to cool for another 1 hour. When serving, cut into slices and garnish with herbs.

Jellied fish and crayfish

Ingredients:
500 g fish,
300 g crayfish,
2 onions,
50 g agar-agar,
bay leaf, peppercorns, herbs, salt - to taste.

Preparation:
Boil the cleaned fish in salted water with one onion. Cool, remove skin. Boil the crayfish in boiling water with spices, cool and clean the necks and legs. Pre-clarify the fish broth with egg white (pour the white into the cold, strained broth and heat until flakes appear, which should be removed immediately). Strain, cool and pour over agar-agar for 1 hour. After this, heat over low heat until the agar-agar is completely dissolved. Place the pieces of fish and crayfish in a beautiful form (silicone, for example), add chopped herbs and the remaining onion. Pour in broth. Place in the refrigerator until completely set. Instead of crayfish, you can use shrimp.

Hot dishes for the Lenten table are also numerous. You can bake fish in foil or a roasting bag, make great steaks from halibut or other large fish, or make vegetable cabbage rolls. Prepare a signature dish: stuffed cabbage in the form of a whole head of cabbage (on our website there is a recipe with minced meat, just replace the meat with mushrooms).

Ingredients:
1 kg white cabbage,
50 g dried mushrooms,
1 stack buckwheat,
2 onions,
2 tbsp. vegetable oil,
salt, herbs, pepper - to taste.

Preparation:
Disassemble the scalded head of cabbage into leaves. Cook viscous buckwheat porridge. Soak the mushrooms, boil and fry with onions. Mix with porridge, salt and pepper, wrap in cabbage leaves. Place on a greased baking sheet and bake in a hot oven for 20-25 minutes. You can also use rice and fried oyster mushrooms or champignons as a filling.

Ingredients:
1 stack buckwheat,
200-300 g of mushrooms (champignons, oyster mushrooms),
1 onion,
1 carrot,
½ stale loaf,
1 raw potato,
garlic, herbs, salt, spices for minced meat.

Preparation:
Cool the boiled buckwheat. Fry mushrooms in vegetable oil with onions and carrots. Combine buckwheat and mushrooms, add soaked loaf, spices and herbs, mix in a food processor. Form into patties and roll in breadcrumbs. Fry in vegetable oil.

Desserts for the Lenten New Year's table are jellies, sorbets, fruit ice cream and vegetarian pastries. It's so delicious!

Ingredients:
5 oranges,
25 g agar-agar,
6-8 tbsp. Sahara.

Preparation:
Soak agar-agar in a glass of cold boiled water for 1 hour. Wash the oranges, cut them in half crosswise and squeeze out the juice using a citrus squeezer. Carefully separate the pulp from the walls of the orange peels, place in a saucepan, add 150 ml of water, add sugar and put on fire. After boiling, cook for 5 minutes, then strain the broth and cool. Dissolve agar-agar in a water bath, combine with the decoction and orange juice, stir well and pour the resulting mixture into the orange halves and refrigerate until completely solidified. Place orange peels on glasses to give them stability.

Ingredients:
150 g dark chocolate,
70 g peeled seeds,
30 g air flakes,
1 kg of fresh berries,
1 packet of berry jelly or (10 g agar-agar and 250 ml berry juice).

Preparation:
Melt the chocolate in a water bath, breaking it into pieces. Pour the puffed flakes and seeds into it, mix thoroughly so that the seeds and flakes are completely covered with chocolate. Line the sides and sides of the baking dish with cling film. Place the resulting mixture in a mold, level it well, press down so that the mixture is more dense, and refrigerate for 40 minutes. Wash the berries, peel them and place them on the chocolate mixture. Boil 250 ml of water, add dry jelly, remove from heat and stir thoroughly. If you do not want to use ready-made jelly, then first soak agar-agar in berry juice and after an hour dissolve it in a water bath. Using a spoon, pour the warm jelly over the berries, making sure all the berries are covered. Place in the refrigerator for an hour.

It’s a pity that the format of one article does not make it possible to post all the most interesting recipes. But the direction is set in the right direction, search, invent! Happy New Year!

Larisa Shuftaykina

The celebration of the favorite winter holiday for Orthodox believers coincides with the Great Nativity Lent and some dietary restrictions. In light of this, compiling a festive menu becomes a little more complicated, because in order to set a chic Lenten table for the New Year, you need proven, original, tasty, but simple recipes.

“Your Cook” has solved this problem and prepared for you an amazing full menu with excellent dishes; Here you will find snacks, hot treats, salads and even dessert.

Lenten menu for the New Year 2017

To create a truly festive atmosphere in the house, you need to properly prepare the New Year's table decorations for the meeting with the Fire Rooster and, moreover, without breaking the Christmas fast, prepare original and tasty Lenten dishes. And with decent recipes and photos on how to decorate the table and treats, we will help you.

To begin with, we suggest that you familiarize yourself with the rules for celebrating the “rooster” year of 2017 and the nuances of nutrition during the days of Advent.

Salads have a special place on the New Year's table, because these dishes are the most popular among guests and they are prepared, as a rule, in 3-4 different versions, so that there is plenty to choose from.

The Lenten New Year should not be inferior in the abundance of treats to traditional serving, so we offer you several simple and quick salads that literally all housewives can make with their own hands.

Lenten New Year's salad "Italy"

You should start preparing this salad with the dressing so that it has time to brew until its key moment.

• So, ½ bunch of parsley, 5-8 basil leaves, a pinch of dry oregano, ½ clove of garlic and ½ tsp. sprinkle ground pepper with salt (¼ tsp) and grind in a mortar to a paste.
• Then pour in 50 ml of olive oil and grind everything thoroughly again until smooth. Let it brew in a warm place.
• At this time, boil in boiling salted water with the addition of 4 tbsp. olive oil pasta in the form of bows (½ pack). There is no need to cook for a long time; we place the pasta in a colander at the moment when it is almost ready, but not quite soft.
• Boil green beans (130 g) in salted water for 15 minutes and place on a sieve.
• Cut pitted black olives (1 can) into two halves, cherry tomatoes (6-8 pieces) into 4 slices, and drain the marinade from a can of canned corn.
• Place pasta, beans, corn, tomatoes and olives in a bowl, season with dressing and add salt to taste.

Salad "Freshness"

This is a five-minute salad. You just need to chop all the ingredients and voila, a masterpiece is ready.

• Tear lettuce leaves (1 forkful) into large pieces with your hands and mix with Korean carrots, cut into short strips (150 g).
• Cut fresh cucumber (2-3 pcs.) into strips, olives (½ jar) into rings, and chop 1-2 tomatoes into cubes.
• Drain the water from the canned corn and pour the grains into a bowl with all the other ingredients.

Season the salad with salt to taste.

Greek salad with tofu

The always delicious and relevant Greek salad can be prepared with soy tofu cheese, then it will turn out to be completely lean, but the taste of your favorite dish will not suffer at all from this adaptation.

Ingredients

• Lettuce leaves – 100 g;
• Tofu cheese – 100 g;
• Green olives – 15 pcs.;
• Cherry tomatoes – 6-8 pcs.;
• Sweet red pepper – 1 pc.;
• Red onion – ½ head;
• Capers – 1 tsp;
• Olive oil – 30 ml;
• Freshly squeezed lemon juice – 1 tsp;
• Salt - to taste;
• Pepper mixture – ½ tsp.

How to make Greek salad with tofu

1. We tear the lettuce leaves randomly, and cut the bell pepper into fairly large strips.
2. Chop the onion into half rings, cut the cherry tomatoes in half. Leave the olives and capers whole.
3. Load all the vegetable components into a large bowl, season with oil, lemon juice, salt and pepper, then mix and place in a salad bowl, and place large flat slices of cheese on top.

This salad will become a true decoration of the table. But who wants to stay for the New Year without the traditional Olivier?

The closer we get to the New Year holidays, the more often we ask ourselves the question of what to cook for Lenten food to serve, so that the dishes are not only tasty, but also beautiful. There are not so few options.

For example, a very original treat would be vegetarian lasagna or pizza with mushrooms, tomatoes and olives. We suggest preparing potato balls with mushroom filling, which can be served both as a hot appetizer and as a main course with a side dish of fresh vegetables.

Lenten potato balls with mushrooms

Ingredients

• Potatoes – 8 tubers;
• Premium wheat flour – 50 g;
• Dill greens – 1 bunch;
• Fresh mushrooms (frozen) – ½ kg;
• Breadcrumbs – 100 g;
• Onions – 2 heads;
• Boneless olives – ½ can;
• Sunflower oil – 0.3 l;
• Salt - to taste.

How to make a New Year's Lenten dish

1. We peel the potatoes and boil them in salted water until tender, after which we pour out the water and make thick mashed potatoes from the tubers without adding milk or butter.
2. Pour flour into the resulting potato mass, mix everything until a homogeneous sticky dough is formed and set to cool.
3. Let's prepare the filling. Chop the onion into small cubes and fry in a frying pan for 3-5 minutes, and then put finely chopped mushrooms, a pinch of salt in a container and fry everything for another 7 minutes, stirring regularly.
4. After the mushroom filling has cooled, add chopped olives and finely chopped dill.
5. From the potato mass we separate small lumps, the size of a ping pong ball, make a flat cake, put the mushroom filling in the center, mold it, roll it into a ball and roll it in breadcrumbs.
6. Pour vegetable oil into a small but fairly deep saucepan and heat it to a boil, then drop several potato balls into it and fry until a thick crispy crust forms.

We take out the finished mini zrazy on a napkin so that they release excess oil.

Vegetable ratatouille: recipe for the New Year

An incredibly beautiful vegetable dish, ratatouille, is very easy to prepare, and you will hear so many compliments for this treat from guests.

Ingredients

• Bell peppers of different colors - 3 pcs.;
• Onion – 2 large heads;
• Blue ones - 2 pcs.;
• Zucchini – 1 pc.;
• Fresh tomatoes – 5 pcs.;
• Garlic cloves – 2 pcs.;
• Assorted greens (dill, cilantro, parsley) – 1 bunch;
• Salt - to taste;
• Pepper mixture – ½ tsp;
• Olive oil – 0.1 l;
• Fresh lemon – 1 tbsp.

How to cook ratatouille for the New Year

1. Chop the onion, 1 bell pepper and 1 tomato into small cubes. Pour a little oil into a hot frying pan and fry the onion in it first, then add pepper and tomato. Simmer the vegetables under the lid for 10 minutes over low heat, not forgetting to add salt and pepper.
2. Cut the eggplants, other peppers and tomatoes, as well as zucchini into 7 mm thick circles. Sprinkle the eggplants with salt and leave for 15 minutes, then drain the juice, rinse under the tap and squeeze lightly.
3. Pour a little oil into a heat-resistant form, lay out half of the sautéed vegetables, and place eggplant, tomato, zucchini, and pepper overlapping each other one after another. And so we fill out the entire form.
4. Salt the vegetables on top, put the rest of the sauté on them, half the finely chopped greens mixed with olive oil and garlic passed through a press.
5. Ratatouille should be baked for 1 hour at a temperature of 150-160°C.

Sprinkle the finished dish with lemon juice and sprinkle with the remaining fresh herbs.

What other treats can you appease the fiery rooster 2017 and treat guests who are keeping the Christmas fast? Just for you, our website has prepared excellent dishes according to all the canons of Lent:

Don't know what snacks to prepare for the New Year? Take note of our Lenten recipes, and then on New Year's Eve your table will be set richly, tasty and varied.

Lenten snack “Mushrooms in Korean”

Ingredients

• Fresh champignons – 0.5 kg;
• Red onion – 1 head;
• Garlic cloves – 2 pcs.;
• Parsley – 1 small bunch;
• Table vinegar 9% - 30 ml (2 tbsp);
• Unflavored sunflower oil – 100 ml;
• Coarse salt – ½ tsp;
• Hot red pepper powder – 1 pinch;
• Black pepper powder – ¼ tsp;

How to make a Lenten snack

1. Rinse the champignons under the tap, remove the film from the cap and then lower the mushrooms into boiling water and cook for 5 minutes, then drain in a colander and cool.
2. Meanwhile, peel the onions, chop them into thin rings, and then fry them over medium heat in vegetable oil (100 ml) for 5 minutes until golden brown.
3. Cut the cooled mushrooms into thick slices (1 cm) and place them in a deep bowl, into which we also pour vinegar, add salt and pepper, and squeeze out the garlic.
4. Then pour hot oil with onions over the mushrooms and add finely chopped parsley. Mix everything, cover tightly with a lid and put it in the refrigerator for 2 hours.

Appetizer for the New Year's table "Eggplant rolls"

Eggplant rolls are a classic and quite common appetizer on holiday tables. Today we want to offer an unusual, but very tasty version of lean filling for the little ones.

• Wash and cut 2 young eggplants with thin skin into thin longitudinal slices, sprinkle with salt and leave to rest for 20 minutes.
• Then drain the released liquid, rinse the eggplants themselves, squeeze them a little and fry in vegetable oil on both sides until lightly browned.
• Place the fried eggplant ribbons on a paper napkin and begin preparing the filling.
• Fry 50 g of peanuts in a dry frying pan, then peel the nuts and break them a little with a masher.
• We wash a bunch of fresh cilantro, shake it off and chop it very finely with a knife.
• To prepare the sauce, we need to mix 50 g of lean mayonnaise with garlic passed through a press (2 cloves).
• Grease the eggplants with sauce, sprinkle with cilantro, add 1 tbsp. Korean carrots and sprinkle with nuts, then roll the appetizer into a roll and pierce it with a skewer.
• All eggplants will require 100-120 g of Korean carrots.

Tartlets with guacamole

These snacks taste very original and your guests will definitely like this novelty. Well, you can prepare this yummy dish at home in just 5 minutes.

• Place the pulp of 1 avocado, ¼ chili pepper, ½ bell pepper and 1 clove of garlic into a blender, into which we also pour 2 tbsp. lemon juice and add ¼ tsp. salt and black pepper. Grind everything until it becomes a paste. This is guacamole sauce.
• Fill small tartlets with guacamole sauce and decorate with olives.

You will find even more original Lenten snacks on our website:

Lenten desserts for the New Year's table 2017

At the end of the holiday, it is customary to serve dessert dishes at the New Year's table. If you study many recipes with photos of cakes and pies, it will be quite difficult to find truly lean baked goods.

We want to offer you a truly Christmas pie with apples and cinnamon, which meets all the requirements of Orthodox Lent. And for children you can make wonderful natural jelly.