During fasting, it is important to ensure proper nutrition. This requires including a sufficient amount of plant protein in the diet, which can be found in legumes and grains. It is also worth adding seeds, nuts, and legumes to dishes.
We have prepared several hearty recipes. We share them with you.
Monastery Porridge
For one serving: 200 g of boiled buckwheat, 80 g of fried mushrooms, 80 g of onion.
For the dough: 1 l of water, 900 g of buckwheat flour, 900 g of wheat flour, salt, vegetable oil.
Mix all the ingredients for the dough, knead until homogeneous, divide into balls of 90 g each, and roll each into a flat cake.
Fry the porridge, then transfer it to a ceramic baking dish. Cover with dough and place in the oven for 15 minutes at 180°C.
Beetroot Salad
200 g of beetroot, 60 g of beans, parsley, 4 cherry tomatoes.
Wrap the beetroot in its skin in foil, drizzle with balsamic vinegar, add honey (15 g), salt, and crushed garlic with thyme. Wrap and bake in the oven for 35 minutes. Bake the tomatoes separately. Whisk together freshly squeezed orange juice, honey (10 g), and olive oil. Peel the beetroot, chop it, and mix with the beans, tomatoes, and dressing. Sprinkle with pumpkin seeds and nuts.
Lobio
Canned red beans, walnuts, onion, parsley, celery, cilantro, basil, dill, adjika, garlic.
Chop the peeled walnuts with spices and adjika in a blender. Fry the onion until golden. Mix all the ingredients together.
Potato-Vegetable Cutlets
4 potatoes, 2 carrots, 3 tbsp of canned corn, 2–3 tbsp of canned peas, half an onion, 2–3 tbsp of flour, breadcrumbs.
Boil the potatoes. Cook the carrots until semi-soft, then peel and chop into small cubes. Finely chop the onion and fry it. Mix the peas, corn, and carrots. Combine the mashed potatoes with the onion and vegetables, add flour. Form cutlets, coat them in breadcrumbs, and fry in vegetable oil.
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