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Products in the post: what to buy for Lent

What products you need to buy, so that your lean table is not monotonous — shopping list from Gastronom.ru.

There is no fish in this list — those who follow the strict rules of Lent should not eat it.

There is no seafood either: although there is no official ban on them, whether to eat marine reptiles or not is a matter of personal choice.

In addition, we are not talking about the products of delicacies and rare: the essence of the Orthodox fasting is abstinence, in all senses.

Legumes in the post can be very useful.

For example, it’s time to learn mash and chickpeas.

From chickpeas you can cook falafel, hummus and soup, from masha — Indian dal. Before cooking, chickpeas should be soaked for four hours and then cooked for two hours. Similarly, with a solid wave: it is better to leave it in water for the whole night, and then cook for one and a half hours.

But it is not necessary to soak the cleaned mash before cooking — and it does not cook for long, just 20-30 minutes.

As for the other legumes, you can experiment with non-common types of beans and lentils: they behave very differently in cooking.

If you do not want to learn something new, then Georgian lobio and Italian pasta with legumes is also very topic.

Chickpeas and Baked Sweet Peppers

You will use olive oil for salads, and for dressing pasta, rice, couscous. A simple breakfast like that of the Greeks is good: pour olive oil in a bowl and dip a lean tortilla into it.

Pepper and season to taste.

Olive oil and olives

One of the foundations of the Maghreb cuisine.

In fact, couscous is not a cereal, but a kind of pasta (by the way, there is an Italian equivalent of couscous — “fregola sarda”). Couscous is made from semolina and water, without eggs. Modern industrial couscous — steamed and dried, it is very easy to cook.

Enough boiling water for 5 minutes.

If there is a Chinese or Vietnamese market in your city (we know this in Moscow, in the metro station “Lyublino”), most likely you can find interesting vegetables there — hairy potatoes taro, vegetable bananas — plane trees, sweet potatoes, yams, and much more. All these products are the simplest, the most mundane, not delicacies at all, something like our potato. So you need to treat them.

Yes, and cook and it is the same — clean, and then either boil, or bake, or fry.

There are also nuances: the skin of vegetable bananas should be cut with a knife (it is not removed as easily as with sweet bananas), and the ready taro should be kept in cold water before serving, otherwise the excess starch will color the tubers in a mysterious but not too appetizing purple color .

Nuts, as well as beans, are very nourishing food, and in this regard they successfully replace meat. Separately and in the form of a mixture, they will be useful to you for salads and hot dishes.

With walnuts you can make satsivi (for example, eggplant), and with cashews — lean curry.

In addition to olive oil, sunflower oil and some refined for frying, you can learn other options.

Dark pumpkin oil usually sold in green or brown glass bottles. Be careful: in the light and in the open air it instantly deteriorates, so you open the bottle, refill the salad — quickly close the oil and put it in a dark place.

The best pumpkin seed oil is from Austrian Styria: there it is made from the seeds of a certain pumpkin variety.

In Russian stores you can often find pumpkin seed oil from Slovenia: it is a bit cheaper, because it is not so eminent, but it is made using the same technology, from the same seeds and the taste is not worse.

Very useful grape seed oil. Do not be intimidated by the inscription «refined» on the bottle: it is always refined, because in its raw form it has a very bitter taste. Accordingly, it has no smell, the taste is mild, but very thin and elegant.

Therefore, if you want to truly appreciate the taste of this oil, you should try it simply with bread or with herbs of a more or less neutral taste.

Flaxseed, sesame oil and walnut oil.

Very inexpensive (compared to all previous ones) will cost Sarepta oilmustard and camelina.

Their taste is as bright as that of a sunflower; they are quite suitable for filling hot dishes — for example, potatoes and buckwheat.

It is Chinese — you can buy it in the shop of oriental products or in some Chinese market.

Unlike European sesame, it is dark in color and very spicy in taste. It is impossible to use it for dressing dishes — you will not feel anything but the taste of refried sesame. However, two or three drops of this oil, added together with soy sauce in an already prepared dish, will give it the same easily recognizable taste, which unmistakably determines Chinese cuisine.

This will greatly diversify dishes from vegetables and legumes.

Milk substitutes — coconut, soybean, almond, oatmeal, rice — will be useful for coffee and for smoothies.

Oriental soup can be made on coconut and almond milk, and vegetable soy sauce or pasta sauce on soy milk can be made.

Bright taste of eggplant on the lean table will be most welcome.

In many dishes, eggplant, by the way, successfully replaces meat: what is in the pilaf, what is in the stuffed peppers, what is in the saatsivi.

Eggplant with vegetables

Sun-dried tomatoes are an indispensable ingredient in Mediterranean cooking. They are used to prepare main dishes and salads, they are made from various sauces and gravies. In Italy and Greece, dried tomatoes are added to the dough when baking white bread and filling for pies.

Ready dried tomatoes are relatively expensive, but they can be made in a conventional oven.

At this time of the year, both frozen mushrooms and marinated mushrooms, and dried mushrooms plus fresh champignons and oyster mushrooms will be useful. With mushrooms, you can make pilaf and paella, lean pies and pickle, roast potatoes and buckwheat, cabbage rolls and zrazy.

In many dishes they replace meat well.

Oil Marinated Mushrooms

Soy products are becoming especially popular during fasting — this is an excellent source of easily digestible protein.

The main thing is to choose those in which less flavorings and monosodium glutamate.

Soybean itself is almost tasteless, so it can be issued for almost any product.

Among the soy products eaten mentioned soy milk, and kefir, and cream, and sour cream; eat tofu, fresh or dry; eat miso paste (about it — below); soy sauce (there is a different degree of salinity, you can choose the appropriate option).

Soy cheese (cottage cheese) tofu

What is called “spring roll” in Europe and America, and “nam” in Vietnam, is prepared with rice paper. It is sold in solid sheets.

To make them soft, it is necessary to lower these leaves one by one into water at room temperature for a few seconds.

Then you can spread out the sheet on a flat surface, put the stuffing (mushrooms, vegetables, greens) and roll.

Serve these rolls can be either cold or quickly fried.

Without a bright taste of sweet (Bulgarian) pepper, as without eggplant, — in Post in any way.

Peppers are useful for stews and salads, as well as for different stuffed dishes — both in the form of a shell, and in the form of filling.

Stuffed Sweet Pepper

We mean both sea kale and nori dry algae.

You can make rolls with them; less obvious (for us), but no less interesting to use them for cooking soup or pasta.

Delicious Mexican sauce is made from avocados. guacamole — quite nourishing and nutritious, so we warmly recommend it in the post. There are quite a few guacamole recipes — with onions, sweet peppers, tomatoes, herbs, garlic, olive oil. But the basis for them is always the same — mashed avocado pulp with the addition of salt and juice of lime or lemon.

When choosing an avocado, you must first pay attention to its softness.

The flesh of a good, not “oak” avocado can be cut into a fruit and taken out with a regular spoon.

Avocado Smoothie

You can make excellent porridge for breakfast with hercules.

Pour cereal with boiling water overnight, salt in the morning, season with olive oil and herbs to taste.

Hercules (oatmeal)

Miso is a thick paste of fermented soybeans, to which is added a little salt and water.

Light miso is lighter and sweeter, not too salty, it is made into salad dressings, sauces, and added to various vegetable dishes.

Dark miso (for example, red) — the basis of miso soup.

For fasting, this soup is very good: in fact, it is lean, and at the same time very high-calorie and with a rich taste.

Grape leaves are needed to cook dolma — stuffed with rice with mushrooms or vegetables.

Now you can buy either canned leaves (in Russia they began to produce them), or to find marinated homemade leaves on the market.

And you can bake it; and stew with vegetables, with chestnuts or mushrooms; and different dumplings cooked with pumpkin filling; it is suitable for lean pilaf, and for pasta.

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