What you can eat in the post before Easter, recipes with photos. What can not and what can be eaten in fast before Easter, how many days does the fast.

What you can eat in the fast before Easter for a snack: a recipe for a light salad with tofu

This fresh salad consists of low-caloriecomponents, but, despite this, fully satiates the body with the necessary vitamins and trace elements. Tofu successfully replaces meat, lowers cholesterol, strengthens on bone tissue and slows down the aging process. Onions and garlic increase immunity, and arugula cleanses the digestive system from decay products and carcinogens.

Unconventional ingredients:

• 
  Tofu cheese - 300 gr


• 
  garlic - 4 prongs


• 
  bow green - ½ beam


• 
  black ground pepper - 1/3 tsp


• 
  dill - ½ pencil


• 
  nonfat unsweetened yogurt - 100 ml


• 
  honey mushrooms - 200 g


• 
  Rukkola - ½ beam


• 
  salt

Step-by-step instruction

1. 
   Soy cheese, if desired, grate on a large grater or cut into small cubes.


2. 
   Garlic is carefully peeled from the husks, divided into individual denticles and passed through a press.


3. 
   Onion and dill, wash under running water, discarded in a colander, so that the glass is superfluous and finely chopped.


4. 
   Open the jar with mushrooms, marinade them, and put the mushrooms and cut into halves.


5. 
   All the components put in a salad bowl, salt, pepper, season with yogurt and mix well. From the top decorate the leaves with arugula and put it on the fridge for half an hour, then put it on the table.

What you can eat in the post before Easter: Lenten corn porridge with fresh mushrooms, recipe with a photo

Corn from corn cereals helps to cope witha feeling of hunger, quite natural for pre-pacific diet. In addition, it has a beneficial effect on the cardiovascular system and normalizes the work of the stomach.

Necessary ingredients:

• 
  corn croup - 300 g


• 
  water filtered - 1 l


• 
  champignons - 200 g


• 
  vegetable oil - 2 tbsp


• 
  Tofu cheese - 150 g


• 
  garlic - 2 prongs


• 
  freshly squeezed juice of 1 lemon


• 
  soy sauce - 1 tbsp


• 
  green peas - 100 g


• 
  salt


• 
  ground black pepper

Step-by-step instruction

1. 
   Pour the filtered water into the enameledpour a little pot and bring to a boil. Then pour the rinsed corn groats, mix well and boil until cooked. For cereals, fine grinding will take 10-15 minutes, for large grinds - from half an hour to 40 minutes.


2. 
   In a frying pan in a small amount of oil fry the sliced ​​mushrooms. When they blush, pour tofu and put out for 5-7 minutes.


3. 
   In a small container, combine the lemon juice, soy sauce and garlic, passed through the press. Lightly beat with a fork and pour into the mushroom mass.


4. 
   At the end, insert green peas, douse under the lid for 1-2 minutes and remove from the plate.


5. 
   Hot porridge spread on serving plates, decorate on top with mushroom dressing and serve to the table.

What you can eat in the post before Easter for a hot, vegetable soup with cumin

This dish turns spicy and extremely fragrant at the expense of celery and cumin. A pleasant tenderness and piquant notes adds a juicy, sweet apple, which is part of the composition.

Necessary ingredients

• 
  water - 1 l


• 
  carrots - 2 pieces


• 
  beets - 1 pc


• 
  onion - 2 pcs.


• 
  parsley root - 50 g


• 
  celery - 75 g


• 
  black cabbage - 200 g


• 
  garlic - 2 prongs


• 
  apple - 1 pc


• 
  cumin - 1/3 tsp


• 
  bay leaf - 2 pieces


• 
  greenery


• 
  salt


• 
  ground black pepper

Step-by-step instruction

1. 
   Onion finely chop and fry in oil until golden brown. Then pour the chopped root of parsley and celery, mix and shake under the lid on low heat.


2. 
   Carrots and beets cut into cubes, cabbagegrind, pour water and cook over medium heat for 20 minutes. Then pour spices and garlic, passed through the press. Continue cooking for another 20 minutes.


3. 
   At the end, put the apple, grated on a large grater, quickly bring to a boil and remove from the plate.


4. 
   Hot soup pour into deep serving plates, cover with greens and serve to the table.

What you can eat in the post before Easter: A lenten fruit flower, cooked in the oven, a recipe with a photo

This baked delicacy turns out to be sweet and crumbly. A rich and bright aroma gives the vanillin test, and delicate juiciness is provided by thin slices of fresh apples and pears.

Necessary ingredients:

• 
  flour - 200 g


• 
  vegetable oil - 125 ml


• 
  water 100 ml


• 
  stevia - 100 g


• 
  vanilla sugar 10 g


• 
  apples - 3 pieces


• 
  pears - 2 pcs


• 
  salt - 1/3 tsp

Step-by-step instruction

1. 
   Flour sift through a kitchen sieve and combine with sugar and salt. Pour a thin trickle of icy water, then vegetable oil and mix very well.


2. 
   When the dough acquires an elastic and smooth structure, tightly wrap the food film and send it to the refrigerator for 1 hour.


3. 
   Apples and pears are washed, dried, cut into thin slices and peeled of seeds.


4. 
   Chop the dough out and put it in a round, heat-resistant pallet, richly oiled. On the sides form the sides about 2 centimeters in height.


5. 
   On top of the fruit lobes lay flower petals and send to the oven, preheated to 180 ° C.


6. 
   Bake for 30 minutes, then remove from the stove and cool a little. Before serving, sprinkle with a mixture of ground cinnamon and powdered sugar.

What to eat in the post before Easter: Marble fish cutlets, lean second course for a festive meal

According to church rules, the main listWhat you can eat in the post before Easter, the fish is not included. It is allowed to cook only for such large religious holidays as the Annunciation, Palm Sunday and Lazarev Saturday. Fish dishes appearing on the table on this day should be exquisite and unusual, and what can be more original than tender and melting cutlets made from red fillet of salmon and light milky pulp of pollock. How to make them at home, a video clip will tell.