Holy week: seven dishes for the last days of fasting

From April 10, Holy Week will begin in Ukraine, which precedes Easter Sunday. This time is considered a period for repentance.

In Holy Week, the last songs of the restrictions, which lasted for 40 days, are in effect. It is believed that the fasting of this week is the most strict. On Good Friday, the consumption of fast foods is even limited.

In order to eat right and observe fasting, we offer a number of recipes that will allow you to prepare not only songs but also healthy dishes. Also, diversify your diet.

Salad with radish and banana from Klopotenko

What products are needed:

• Banana - 2 pcs.
• Radish - 150 grams
• Zucchini - 150 grams
• Leek - 50 g.
• Lemon juice - 2 tbsp. l.
• Olive oil - 2 tbsp. l.
• Salt and pepper as desired

How to cook

Wash and dry the vegetables. Cut leeks and radishes into circles, and zucchini into thin slices. Peel bananas and cut them into rings.

Mix all the ingredients in a bowl and dress the salad with 2 tbsp. l. lemon juice and the same amount of olive oil. Salt and pepper to taste.

Salad with wheat and cheese

Regular hard cheese can be replaced with tofu or vegan feta

What products:

• Wheat - 100 g
• Stoneless olives - 150 g
• Tomatoes - 2 pcs.
• Cheese - 185 g
• Sprigs of mint - 2 pcs.
• Oil - 2 tbsp. l.
• Blue onion - 1 pc.
• Lemon juice - 2 tbsp. l.

How to cook:

Wash the wheat in the pan and pour 300 ml of water. Add a pinch of salt and bring to a boil. Reduce the heat to low and cook for another 30-40 minutes. Let the finished wheat cool down a little.

Cut the blue onion into thin crescents. Tomatoes - in large cubes, divide the olives into arbitrary pieces. Put everything in a bowl. Cut the cheese into large cubes.

Add the cheese to the bowl with the vegetables along with the wheat and mint leaves. Add oil and lemon juice and mix.

Read also: How to prepare a delicious and hearty salad without mayonnaise: a simple recipe

Spring soup with green peas, lemon, and mint

What products to prepare:

• Green onion - a bunch
• Potatoes - 4 pcs.
• Yellow onion - 1 pc.
• Mint - up to 10 leaves
• A clove of garlic
• Vegetable broth - 850 ml
• Lemon juice - 1 tbsp. l.
• Vegan cream - 100 ml.
• Salt - a pinch
• Ground black pepper - optional

How to cook:

Wash, dry, and chop green onions. Cut the peeled potatoes into cubes. Squeeze the garlic in a clove. Chop the mint leaves. If the green peas are frozen, let them thaw.

Pour chopped green and onion into a three-liter saucepan, add potatoes and garlic, pour broth, and put on the stove. Cook for 15 minutes after boiling, so that the potatoes become soft.

Rinse the peas with boiling water and pat dry, then add to the soup. Add chopped mint and lemon juice there, and turn off the soup.

When it has cooled, puree it with a blender, add the heated vegan cream, and blend again. Salt and pepper as desired. Serve the soup with dried pieces of bran bread.

Cabbage and grapefruit salad

It is usually prepared with Parmesan cheese, however, if cheese is prohibited on one of the fasting days, just do not add it to the salad.

Ingredients:

• Red cabbage - 300 g
• Grapefruit - 1 pc.
• Sprigs of mint - 2 pcs.

• Olive or sunflower oil - 1 tbsp. l
• Wine vinegar - 1 tbsp. l
• Salt and pepper to taste

How to cook:

Remove the skin from the grapefruit, divide it into slices, and clean them of bitter membranes.

Shred the cabbage and transfer it to a deep bowl, add salt and pepper and stir it so that the cabbage releases juice.

Add oil, vinegar, and pieces of grapefruit to the cabbage. Mix carefully so as not to crush the grapefruit too much.

Then pour 1 tbsp. l olive or sunflower oil, 1 tbsp. l of wine vinegar, and pieces of grapefruit and mix well with two spoons so as not to damage the integrity of the citrus fruit.

Arrange the salad on plates and garnish with mint.

Read also: Spring salads with radishes: the best recipes for vitamin dishes

Baked vegetables with aromatic spices

For this dish, you need to either just buy a frozen vegetable mix or prepare pieces of broccoli, zucchini, sweet potato, carrots, and potatoes. The amount of ingredients depends on your appetite or on the number of people you will treat.

If you will use a mixture of frozen vegetables, take a baking dish, and pour 2 tbsp. l. oil and sprinkle it with a mixture of any seasonings that you like. pour the frozen vegetables on top and mix. Preheat the oven to 120 degrees, put the form with vegetables, and bake them for 20 minutes.

If you are going to use raw vegetables, wash them, peel them, and cut them into strips. Broccoli florets are divided. Add the frozen peas. Then pour the vegetables into a baking dish, grease with oil, add seasonings to your taste and send to bake in an oven heated to 150 degrees. The baking time depends on how fried you like your vegetables.

Read also: Healthy breakfast for every day - omelet with cherry tomatoes and tomatoes

Lean borscht with honey

Prepare:

• A medium-sized beetroot
• Onion
• 3-4 potatoes
• Half of the sweet pepper
• One carrot
• Tomato paste - 2 tbsp. l
• Sauerkraut with brine - 200 g
• Honey - 1-2 tbsp. l
• Oil - 1 tbsp. l.
• Salt and pepper - ¼ tsp.

How to cook:

Boil the peeled and halved beets (about 40 minutes), then add half of the onion to it and boil for another 10 minutes. Later, add potatoes cut into squares and carrots cut into straws to the broth.

While the preparation is cooking, fry it - chop half of the onion and sweet pepper and fry them in oil for about 5-7 minutes. Add tomato paste and fry for another 2-3 minutes.

Remove the beetroot from the broth, let it cool a little, and cut it into arbitrary pieces. Return the chopped beets to the broth and send the roast there.

When the vegetables in the broth are ready, add sauerkraut with brine and cook for 3 minutes. Pepper, salt the borscht, and add honey. Boil for 1 min. It will need to infuse under the lid for 20 minutes.

Read also: Healthy breakfast for every day - omelet with cherry tomatoes and tomatoes

"Quick" potatoes in the peasant style

Ingredients:

• Potatoes - 500 g
• Garlic - 4-5 cloves
• Oil - 2-3 tbsp. l
• Several sprigs of thyme or rosemary
• Salt and pepper - as desired

How to cook:

Wash the potatoes thoroughly, do not remove the skin. Place in a saucepan, cover with water and boil until half cooked (up to 20 minutes). Then remove the potatoes from the pan and dry them.

When cool, cut each potato into 4 pieces. Pour oil into a wide baking dish, spread it on the bottom, and place the potatoes on top.

Turn on the oven to 210 degrees.

Add chopped garlic to the potatoes, salt, and pepper.

Place sprigs of fresh thyme on top of the potatoes. Bake potatoes at a temperature of 210 degrees in grill or convection mode for 10-15 minutes.

We also offer a recipe for red cabbage with apples.

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