Fasting has long ceased to be a test for the body: a huge number of new products can easily replace the usual milk, butter and even meat. The rend-chef of the “Dinner at Home” culinary service Elena Chazova tells how you can diversify the refrigerator shelves in the harsh conditions, and what dishes to decorate a lean table with (and even a strong half of humanity will not refuse them!).
Soy. A magical plant that originated in Asia and is cultivated all over the world. Soy is versatile: it contains a lot of protein, and therefore is in great demand. There are a thousand and one options for cooking soybeans, and the simplest is to pour boiling water and leave for 10 minutes. When the meat is swollen, combine it with the soy sauce, sauté and serve with any side dish.
Eggplant is also an excellent meat substitute (for example, in pilaf). Well, who canceled your favorite eggplant rolls with any filling?
Jerusalem artichoke (also known as an earthen pear from North America). "Sunny fruit", as our ancestors called it, grows in Russia ─ in regions with the mildest climate (in the Pskov region) ─ and you can buy it in any supermarket. Peel the Jerusalem artichoke and bake like a potato. Mix with lettuce, dried apricots or raisins, hazelnuts, season with olive oil and lemon juice.
Sweet potatoes are another interesting substitute for potatoes. The homeland of sweet potato is Peru and Colombia. It is called "sweet potato", but it is much healthier than usual. Feel free to make mashed potatoes or potatoes "in a country style" from it. Buy sweet potatoes today, like Jerusalem artichoke, is not a problem at all.
Lean milk ─ soy, coconut, almond, rice. No animal fat, but a completely new taste. Isn't there a reason to try?
"Unusual" beans. You can make hummus from chickpeas (chickpeas). Soak chickpeas overnight, boil until soft in the morning. beat the slightly cooled peas with a blender, add 1-2 tbsp. l. ground sesame seeds, 1 clove of garlic, salt and spices to taste (coriander, paprika, cumin). Dilute 1-2 tbsp. l. olive oil with lemon juice and serve with pita bread or chips.
Couscous is an Arabian grain made from durum wheat. It is made from both plain flour and whole grain, and sometimes from barley and even rice. Couscous can be simply poured over with water for 5 minutes and then mixed with sun-dried tomatoes, red grapes and herbs ─ no doubt, it will be delicious.
Bulgur is a familiar wheat, only stripped of its shell, dried and crushed. In Asia, bulgur is popular no less than other cereals, and in Turkey they love it so much that they completely replace rice in pilaf with it, for example. Prepare bulgur: pour water in a 1: 2 ratio, bring to a boil and boil for 15-20 minutes. When the water is completely absorbed, mix the bulgur with chopped cucumbers, tomatoes, olives and olives, add herbs, garlic and olive oil, stir and serve.
Paste. Cook it with nuts, mushrooms, tofu, vegetables, and season with a "vegetable" sauce, such as cashew pesto. Make your own with basil, crushed cashews, grated parmesan, garlic and olive oil.
Lenten sweets: bitter chocolate, kozinaki, halva, marmalade. Honey is the main source of energy (and joy) in fasting. Fry bread soaked in water with sugar for lean croutons. Pour honey over them and serve with tea. And when choosing store-bought lean baked goods, pay attention to the composition ─ it should not contain milk.
Tomato soup with lentil meatballs
80 g green lentils
½ tsp. paprika
½ tsp. ground coriander
20 g bread crumbs
1 pack of chopped tomatoes
1-2 sprigs of coriander
1 head of onion
3 cloves of garlic
Sugar to taste
Pour two glasses of water into a saucepan, add lentils. Bring to a boil and simmer over low heat, covered for 15-20 minutes, until the water boils completely (do not salt). If the water boils off earlier, add a little more boiling water. If there is still water, turn the heat up and open the lid - the excess water will evaporate. At the end of cooking, add salt and stir.
Preheat oven to 200 degrees. Chop a clove of garlic finely and add to the lentils. Grind the lentils with an immersion blender until puree (if you don't have a blender, mash the lentils with a crush). Add paprika and coriander and mix well. Form into balls a little smaller than a walnut, roll in breadcrumbs and place on a baking sheet. Dry in the oven for 7 minutes at 200 degrees.
Boil 500 ml of water in a kettle. Chop the onion finely and chop two garlic cloves. Cut the tomatoes into wedges. Heat a saucepan with a tablespoon of vegetable oil. Fry onions and garlic for 1-2 minutes over high heat, add tomatoes and chopped tomatoes. Pour in hot water, salt and pepper. Add a pinch of sugar and simmer for 12-15 minutes over low heat. Serve the toasted meatball soup and sprinkle with chopped cilantro.
Adjapsandali (Georgian stew of eggplant, tomato and pepper)
1 head of onion
1 bell pepper
1 tsp. ground coriander
1 tsp. heli-suneli
1-2 sprigs of parsley
2-3 leaves of basil
3 cloves of garlic
Coarsely chop the onion, eggplant -. 3x3 cm cubes Sauté onions (1-2 minutes) at high heat until golden brown, add the eggplant. Cook for another 7-8 minutes, stirring occasionally.
At this time, peel and cut the carrots into 1–2 cm cubes and the pepper into 2x2 cm slices. Chop the garlic finely. Grate the tomatoes. Heat a saucepan with a drop of vegetable oil. Fry the carrots and peppers for 4-5 minutes over high heat. Place the eggplants in a saucepan, add tomatoes and garlic. Season with salt and pepper, add coriander and suneli hops.
Pour in 50 ml of boiling water and stir. Cover and cook over low heat for 7-10 minutes. Finally add chopped parsley and basil. Serve the ajapsandali hot or let it brew a little.
Elena Chazova, founder and brand chef of the Dinner at Home culinary service.
Photo: archives of press services
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