During the post I really want to diversify my menu with delicious and nutritious dishes. For a long time, lean cooking has collected a large number of useful recipes. Today we will consider some of them. Lenten eggplant and mushroom dishes are perfect for any table. Culinary recipes are very simple, do not require large expenses and most importantly - they are very useful and nutritious.
Today, the demand for eggplant is very high. This vegetable has long been a faithful "friend" of the cook and the worst "enemy" of many diseases. Lenten eggplant dishes are loved by many and are used not only during fasting. We will share some interesting recipes with you.
Korean eggplant
Ingredients:
- Eggplant - 2 kg.
- Bell pepper - 500 g.
- Onion - 3 pcs.
- Carrot - 3 pcs.
- Garlic - 1 pc.
- Parsley - 1 bunch
- Seasoning for Korean carrots
- Sunflower oil - 100 ml.
- Sugar - 5-6 tbsp. l
- Salt - 2 tsp.
- Vinegar - 150 ml.
Wash the eggplants and dip them in boiling salted water, cook for 10 minutes, then cool, remove the skin and cut into small squares. Wash the bell pepper and cleanse the seeds. Cut it into thin strips. Rub carrots on a coarse grater. The onions must be chopped into rings, and the garlic is passed through a meat grinder. We mix all the ingredients in one large bowl, sprinkled with seasoning, sugar and salt. After that, pour the vinegar and vegetable oil, mix well and leave in a cool place for one day.
Mushrooms and lean dishes with mushrooms
Mushrooms are a “precious” product rich in proteins, fats and carbohydrates. They contain useful trace elements of iron, potassium, zinc, etc. Lenten dishes with mushrooms perfectly saturate the body and diversify your table during the fasting period. For cooking, you can use both fresh mushrooms and dried, frozen or pickled. All year round, supermarkets sell fresh champignons and oyster mushrooms. They perfectly replace mushrooms that cannot be found in winter.
Lenten dishes with mushrooms are very diverse. This is a lot of cold appetizers, sauces, salads and, of course, first and second courses. We have selected some useful recipes for you.
First lenten dishes with mushrooms
Potato soup with mushrooms. Ingredients:
- Onion - 1 pc.
- Potato - 500 g.
- Carrot - 1 pc.
- Dried Mushrooms - 50 g.
- Sunflower oil - 4 tbsp. l
Pre-soak the mushrooms for 3 hours. We boil them in the same water. The resulting broth is not poured, it is still useful to us. Wash the mushrooms and chop finely. Heat the oil in a pan. Fry mushrooms over low heat, seasoning with salt a little. Having boiled potatoes, it will have to be crushed. Strain the water in which the mushrooms were cooked, and fill it with mashed potatoes, mix. Add the fried mushrooms, chopped onions and peppers to taste. At the end, you can sprinkle with parsley or dill.
Solyanka with mushrooms. Required:
- Cabbage (pickled) - 500 g.
- Carrot - 1 pc.
- Flour - 1 tbsp. l
- White pickled mushrooms - 150 g.
- White dried mushrooms - 50 g.
- Parsley (root only) - 2 pcs.
Prepare dried and pickled porcini mushrooms and cut them into small slices. Finely chop the cabbage and parsley root. Place all the ingredients in a saucepan, add water and simmer for 30 minutes over medium heat. Add 1 tbsp. l flour, salt and ground pepper to taste. Solyanka is ready!
Main dishes with mushrooms
Each person’s lunch should be full, i.e. consist of the first and second. In our life, much depends on nutrition. An ideal daily diet includes 11% protein foods, 30% fats and 59% carbohydrates. Observing the rules of eating, you will ensure your body normal digestion.
The main dishes with mushrooms will fit perfectly into your diet. Consider a few recipes.
Dried mushroom pilaf
- Caps of dried porcini mushrooms - 20 pcs.
- Rice - 200 g.
- Vegetable oil - 5 tbsp. l
- Onions - 5 pcs.
- Carrots - 3 pcs.
- Tomato paste - 5 tbsp. l
Soak the caps of ceps for 3 hours and boil them in the same water. Cut into thin strips and fry in oil for about 5 minutes. Add chopped onions, carrots, tomato sauce to the pan and pour the strained mushroom broth. Thoroughly rinse the rice and add it to the vegetables with mushrooms. Tightly closing the lid, simmer over low heat until cooked. Pilaf is ready, bon appetit!