You will need:

• 1 green apple
• 2 carrots
• 1.5 tbsp. l. liquid honey
• 2 tbsp. l. olive oil
• 1 tsp lemon juice

• 50 g chopped walnuts
• 0.5 tbsp. l. grated lemon zest
• parsley
• greens for decoration

Preparation:

1. Wash the carrots, peel and grate on a medium grater. Wash the apple, peel and remove seeds. Grate the pulp on a medium grater. Wash the parsley, dry and chop.
2. Add a little salt to the grated carrot and apple, sprinkle with chopped parsley and mix. Add chopped nuts to the fruit and vegetable mass, lemon juice, olive oil and stir again.
3. Warm honey a little, combine with grated lemon zest and mix. Add to salad, stir and leave for 30 minutes. Stir the salad again, garnish with herbs and serve.

2. An oriental snack. Served in avocado halves

You will need:

• 1 carrot
• 1 green radish
• 1 bunch of lettuce
• 1 cup soy sprouts
• 50 g peeled sunflower seeds
• 1 avocado
• 100 ml olive oil
• 1 tbsp. l. lemon juice
• 1/2 onion
• salt, ground black pepper
• greens for decoration

Preparation:

1. Wash the avocado, dry with a paper towel, cut in half, remove the pit, cut the pulp into pieces. Disassemble the salad into leaves, rinse in cold water and pat dry on a kitchen towel. Cut the salad into strips. Wash, peel and grate the radish. Combine avocado, lettuce, radish, add sprouts, mix everything well and put in a salad bowl. (For information on how to germinate seeds on your own, read about sprouts: how to get greens from seeds).
2. Onion peel and cut into small cubes. Beat the olive oil with lemon juice, add chopped onion, salt and pepper.
3. Season the salad, mix well, sprinkle with seeds and put the avocado in the “boats”. Decorate with herbs and, if desired, lemon wedges.

3. Salad "Inspiration" with prunes and pears

You will need:

• 1 pear
• 1 apple
• 100 g prunes
• 100 g cabbage
• 1 orange
• 1 tbsp. l. Sahara
• parsley for garnish
• 3 tbsp. l. apple juice
• 1 tsp vinegar
• 1 tbsp. l. olive oil
• 0.5 tsp cinnamon

Preparation:

1. Wash the orange, peel, disassemble, cut into slices. Wash the apple, remove the core, cut the pulp into thin slices or grate on a coarse grater. Wash the pear, remove the core, cut the pulp into thin slices.
2. Cut the cabbage into thin strips, cover with sugar, leave for 15 minutes, then squeeze well. Wash the prunes, pour warm boiled water, leave for 15 minutes. Place on a sieve. Finely chop half of the prunes.
3. Prepare the dressing. Combine vinegar Apple juice, olive oil, cinnamon, chopped prunes, mix well and heat slightly.
4. Put the cabbage, orange, apple and pear in a plate, pour over the prepared dressing, cool in the refrigerator. Decorate the salad as desired and serve.

4. Warm salad. Unusual: tomato juice in the dressing



You will need:

• 2 onions
• 2 tbsp. l. olive oil
• 2 sweet red peppers
• 2 eggplants
• 2 cloves of garlic
• 2 zucchini
• 4 tomatoes
• 200 ml tomato juice
• 30 g basil
• 1/3 tsp ground rosemary
• parsley
• black pepper, salt to taste

Preparation:

1. Peel the onion, cut into rings. Wash the peppers, cut in half, remove the stalks with seeds, cut the pulp into cubes. Wash the eggplants, dry, cut into cubes. Wash the zucchini, dry and cut into thin slices.
2. Heat the olive oil in a saucepan, fry the onion in it for 5 minutes. Add pepper and eggplant and fry for another 5 minutes.
3. Peel the garlic, pass through a press. Put garlic and zucchini with vegetables, stir, fry for 5 minutes. Wash the tomatoes, put them in boiling water for 30 seconds. Remove the skin, cut the pulp into cubes.
4. Make a refueling. Chop the basil finely. Combine chopped tomatoes, tomato juice, chopped basil and rosemary. Place in a dry preheated frying pan, bring to a boil, cover, simmer for 5 minutes. Warm vegetables Put on a plate and pour over the dressing.

You will need:

• 400 g beets
• 3 onions
• 200 g sour apples
• 70 g ginger root
• 200 ml wine vinegar
• 50 ml red wine
• 4 carnation buds
• 6 black peppercorns
• 5 tbsp. l. raisins
• 5 tbsp. l. Sahara
• 200 g bread
• salt to taste

Preparation:

1. Wash the beets and cook in salted water for 20 minutes. Then peel and cut into cubes. Peel the onion, cut into thin half rings. Wash, peel, core the apples, cut the pulp into small cubes. Peel the ginger, grate on a fine grater.
2. Combine vinegar with wine, cloves and black pepper, stir, bring to a boil, add chopped onions and apples to the mixture and cook for 10 minutes.
3. Add beets, ginger, raisins and sugar. Cook for 15 minutes, remove the cloves and peppers, salt the mixture, put in prepared jars and close hermetically with lids.
4. Put the jars upside down, turn over after 15 minutes and let cool. Spread the chutney on pieces of black or white bread and serve.

6. Italian salad with pasta and pineapple

You will need:

• 100 g pasta
• 1 apple
• 200 g pineapple
• 100g tofu cheese
• a bunch of lettuce

For refueling:

• 1 tbsp. l. olive oil
• 1 tbsp. l. lemon juice
• 1 tbsp. l. soy sauce
• 30 g walnut kernels
• salt, white pepper to taste

Preparation:

1. Prepare the dressing. Chop or grind the walnuts in a blender. Combine olive oil, soy sauce, lemon juice, beat slightly, salt and pepper. Add walnuts and mix well.
2. Boil the pasta until tender, discard in a colander. Let the water drain. Transfer the pasta to a bowl and pour over half of the prepared dressing. Leave to marinate for 10-15 minutes.
3. Wash the salad, dry with a paper towel. Tear lettuce leaves. Pour the apple over with hot water, dry, remove the peel and core, cut the pulp into thin slices. Cut the pineapple into cubes. Dice the tofu as well.
4. Combine pasta, salad, apples, pineapple, tofu cheese, mix gently. Drizzle with the remaining dressing. If desired, you can season with lean mayonnaise.

7. Salad mix with sauerkraut and fruit

You will need:

• 500 g sauerkraut
• 250 g pineapples
• 1 red onion
• 50 g green onions
• 30 g parsley
• 1 avocado
• 1 orange

For refueling:

• 1 tsp honey
• 4 tbsp. l. olive oil
• 1 tsp curry
• salt, ground black pepper to taste

Preparation:

1. Place the sauerkraut in a colander to drain the brine and chop coarsely. Slice the pineapples. Peel the onion and cut into rings. Wash green onions and cut into rings. Wash the parsley, dry it with a paper towel, tear off the leaves and chop them finely.
2. Wash the avocado, peel, remove the pit, cut the pulp into slices. Wash the orange with hot water, dry, remove the zest, squeeze the juice from the pulp. Sprinkle half of the juice over the avocado pulp.
3. Prepare the dressing. Mix honey with the rest orange juice, add olive oil, curry, grated orange zest, salt and ground black pepper. Beat lightly.
4. Connect sauerkraut, pineapples, red and green onions, parsley, avocado, mix well, pour over with dressing and serve salad on the table.

8. Salad with beets and oranges

You will need:

• 3 small beets
• 3 oranges
• 75 g mixture of arugula, chard and corn salad
• 50 g cashews
• 2 tbsp. olive oil
• 1 tbsp. l. red wine vinegar
• black ground pepper taste

Preparation:

1. Wash the beets, put in a wide saucepan, cover with cold water and cook until tender for 30–40 minutes. Then rinse it under running cold water, dry it and leave to cool. Peel and cut into small cubes or slices, set aside.
2. Wash the orange well, dry, peel, divide into slices. Then carefully remove the white film from each wedge. Rinse the lettuce leaves thoroughly under running cold water and pat dry with a paper towel.
3. Fry the nuts in a dry frying pan. Combine lettuce leaves with nuts, beets and orange slices, mix everything. Olive oil mix with a little red wine vinegar, beat. Sprinkle the salad with the resulting dressing, season with salt and pepper and serve.

You will need:

• 1 carrot
• 1 zucchini
• 1 pod of red bell pepper
• 300 g champignons
• 2 stalks of celery
• a piece of ginger root (3 cm)
• 2 cloves of garlic
• 2 tbsp. l. dark soy sauce
• 200 g spinach
• a bunch of green cilantro

Preparation:

1. Cut the carrots into strips. Cut the zucchini into slices. Wash the bell peppers, dry them, remove the seeds and stalk, cut the pulp into strips.
2. Wash, peel and cut the mushrooms. Wash celery stalks, dry, cut into small circles. Peel and grate the ginger root. Peel the garlic, pass through a press. Wash cilantro well, dry and then chop.
3. Heat the oil in a wok and fry the garlic and ginger for 1 minute. Add carrots, after 2 minutes - Bell pepper, then at the same intervals add mushrooms, zucchini and celery. Finally add spinach, add soy sauce and cook for 2 minutes. Sprinkle with chopped cilantro before serving.

10. Baked potatoes stuffed with mushrooms and red pepper

You will need:

• 4 large potato tubers

• 1 onion
• 1 pod of sweet red pepper
• 200 g champignons
• 3 tbsp. l. vegetable oil
• ground black pepper to taste

Preparation:

1. Wash the potatoes, boil in their uniform until half cooked. Then cool, cut each tuber in half, take out a little pulp and chop it finely. Cut a small layer of potatoes from the opposite side of the halves for stability. Lubricate the halves from the inside with 1 tbsp. l. oils.
2. Peel the onion and chop finely. Peel the champignons and cut into small cubes. Wash the sweet pepper, dry it, cut it in half, remove the stalk, finely chop the pulp.
3. In a frying pan, heat the remaining vegetable oil and fry the onion for 3 minutes. Add mushrooms, bell peppers and potato pulp to it, season with salt, pepper and fry for 5 minutes.
4. Preheat the oven to 170 ° C. Spread the filling into potato halves and bake for 25-30 minutes. Ready dish garnish with green onions, if desired.

A salad that is always extremely healthy and easy to prepare. But you can make a real masterpiece out of our usual products so tasty and original that it can become a decoration for any table, bring joy and pleasure.

Lean salad with green beans

(450 gr.) Fry with finely chopped onion, mix with crushed walnuts (200 gr.), Chopped finely 3 cloves of garlic and cubes of feta cheese (100 gr.). It can be served hot or cold.

Lean Italian-style salad

Delicious lean salad is made in the Italian style. Boil a pound for ten minutes. At this time, in a frying pan, fry finely chopped onion, 300 grams of tomatoes, pour in a glass of boiling water and add 2 large tablespoons of sugar. Cover the sauce and simmer for fifteen minutes. Put the beans on beautiful dish, pour over the sauce, add 2 crushed garlic cloves, fresh oregano, thyme, mint and refrigerate.

Lean Colored Pasta Salad

An original lean salad can turn out if you make it on the basis of colored pasta. Boil 250 grams of "ears", do not rinse them, but simply drain the water and add olive oil. Cut 2 large tomatoes into slices, chop the onion in half rings, and chop a few cucumbers into cubes. Add vegetables to pasta, 120 grams of olives halves in the same place. Season the salad with salt, freshly ground black pepper, oregano, chopped herbs and leave for half an hour to infuse.

Pasta salad with corn

An excellent alternative to naval pasta can be pasta with corn. It is necessary to boil 200 grams of "rings", pour with olive oil and mix with a jar canned corn... Make a blender sauce with 2 tomatoes, a bunch of parsley and dill, 2 cloves of garlic, and season with salt. Now pour over the lean salad and sprinkle on them pine nuts... Corn can be substituted for canned beans or boiled cauliflower.

Assorted salad "Fast"

You can do To do this, take 2 different bags of 450 grams of frozen vegetables for frying, pour them into a deep saucepan and cook in olive oil according to the instructions. At this time, finely chop the onion, crush 4 cloves of garlic and mix with the salad. Mayonnaise and chopped green onions can be added.

Eggplant salad

It is necessary to peel a ripe vegetable, cut into thin circles, salt and pepper, and then fry in butter until golden brown. Put the slices on a paper towel so that the excess fat "disappears", distribute over a round dish, then circles of tomatoes. Sprinkle the salad with chopped herbs and crushed garlic.

Lean fish salads

Lenten salads with fish for a long time in Russian cuisine were limited to "Herring under a fur coat", but there are a huge number of recipes for their preparation.

"Delicious" salad. Cut 3 boiled potatoes into medium cubes. Do the same with cucumber and apple. Stir the ingredients, add the fillet of cut smoked mackerel, chopped bunch of parsley. Season the dish with olive oil, the juice of half a lemon and a pinch of sugar and salt. Then put in the refrigerator overnight so that it is infused.

A festive dish can be a salad with lightly salted salmon, which can be cooked in 10 minutes. On a beautiful large dish, it is recommended to sketch the torn hands, then lay cherry halves, cheese cubes, whole olives and long strips of slightly salted salmon. You can apply a mesh to the surface or sprinkle with olive oil and lemon juice. Salting the dish is not recommended.

Bon Appetit!

Step 1: prepare the ingredients.

Boil the pasta in salted water for 7 minutes after boiling. Attention: first read the cooking instructions on the packaging of your pasta, the cooking time may differ from that indicated in this recipe. Throw the finished horns in a colander, wait until the excess liquid drains, and the products themselves cool.
Rinse the mushrooms, cut into pieces of any size and fry until tender in a little vegetable oil. Add salt and white pepper at the end of cooking.
Rinse green onions and dill and cut into small pieces with a knife. Don't mix them together yet.
Rinse the cherry tomatoes thoroughly, dry and cut into halves or quarters as you like.
If you have canned beans, it must be rinsed and then wait until it dries. It will be enough to cool the boiled beans.

Step 2: prepare the dressing.

Combine the vinegar with mustard, salt and pepper. Mix very well. Then gradually pour in the oil here, stirring constantly. At the very end, add dill to the dressing and mix everything very thoroughly again to get a homogeneous consistency with herbs.

Step 3: mix the pasta with mushrooms and beans.

In a salad bowl, combine chilled pasta, mushrooms, and beans. Add onions and tomatoes. Pour the dressing over the top and, carefully so as not to break the pasta or crush the tomato slices, stir everything.
The salad turns out to be very bright, colorful and appetizing. Serve the finished dish to the table immediately.

Step 4: Serve the lean pasta with mushrooms and beans.

Serve lean pasta with mushrooms and beans as hearty lunch or dinner. This salad is best suited as an everyday dish. It cooks quickly and is hearty and nutritious enough to keep you energized. And, despite the fact that there is absolutely no meat here, you will not get hungry in an hour or two after dinner, rest assured.
Bon Appetit!

Vinegar can be substituted with lemon juice.

Mushrooms can be any, most importantly fresh.

During the fast, it comes in handy. They can be baked, stewed, boiled, steamed, or made from them. Today we want to offer you recipes for light lean salads and simple snacks. The ingredients are vegetables and fruits, no meat, eggs, mayonnaise or dairy products!

1. Donna salad

with honey and walnuts

You will need:

• 1 green apple
• 2 carrots
• 1.5 tbsp. l. liquid honey
• 2 tbsp. l. olive oil
• 1 tsp lemon juice

• 50 g chopped walnuts
• 0.5 tbsp. l. grated lemon zest
• parsley
• greens for decoration

Preparation:

1. Wash the carrots, peel and grate on a medium grater. Wash the apple, peel and remove seeds. Grate the pulp on a medium grater. Wash the parsley, dry and chop.
2. Add a little salt to the grated carrot and apple, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again.
3. Warm honey a little, combine with grated lemon zest and mix. Add to salad, stir and leave for 30 minutes. Stir the salad again, garnish with herbs and serve.

Served in avocado halves

You will need:

• 1 carrot
• 1 green radish
• 1 bunch of lettuce
• 1 cup soy sprouts
• 50 g peeled sunflower seeds
• 1 avocado
• 100 ml olive oil
• 1 tbsp. l. lemon juice
• 1/2 onion
• salt, ground black pepper
• greens for decoration

Preparation:

1. Wash the avocado, dry with a paper towel, cut in half, remove the pit, cut the pulp into pieces. Disassemble the salad into leaves, rinse in cold water and pat dry on a kitchen towel. Cut the salad into strips. Wash, peel and grate the radish. Combine avocado, lettuce, radish, add sprouts, mix everything well and put in a salad bowl. (For information on how to germinate seeds yourself, read the publication).
2. Peel and cut onions into small cubes. Beat the olive oil with lemon juice, add chopped onion, salt and pepper.
3. Season the salad, mix well, sprinkle with seeds and put the avocado in the “boats”. Decorate with herbs and, if desired, lemon wedges.

3. Salad "Inspiration"

with prunes and pears

You will need:

• 1 pear
• 1 apple
• 100 g prunes
• 100 g cabbage
• 1 orange
• 1 tbsp. l. Sahara
• parsley for garnish
• 3 tbsp. l. apple juice
• 1 tsp vinegar
• 1 tbsp. l. olive oil
• 0.5 tsp cinnamon

Preparation:

1. Wash the orange, peel, disassemble, cut into slices. Wash the apple, remove the core, cut the pulp into thin slices or grate on a coarse grater. Wash the pear, remove the core, cut the pulp into thin slices.
2. Cut the cabbage into thin strips, cover with sugar, leave for 15 minutes, then squeeze well. Wash the prunes, pour warm boiled water, leave for 15 minutes. Place on a sieve. Finely chop half of the prunes.
3. Prepare the dressing. Combine vinegar, apple juice, olive oil, cinnamon, chopped prunes, mix everything well and heat slightly.
4. Put the cabbage, orange, apple and pear in a plate, pour over the prepared dressing, cool in the refrigerator. Decorate the salad as desired and serve.

Unusual: tomato juice in the dressing



Photo: Dmitry Korolko / BurdaMedia

You will need:

• 2 onions
• 2 tbsp. l. olive oil
• 2 sweet red peppers
• 2 eggplants
• 2 cloves of garlic
• 2 zucchini
• 4 tomatoes
• 200 ml tomato juice
• 30 g basil
• 1/3 tsp ground rosemary
• parsley
• black pepper, salt to taste

Preparation:

1. Peel the onion, cut into rings. Wash the peppers, cut in half, remove the stalks with seeds, cut the pulp into cubes. Wash the eggplants, dry, cut into cubes. Wash the zucchini, dry and cut into thin slices.
2. Heat the olive oil in a saucepan, fry the onion in it for 5 minutes. Add pepper and eggplant and fry for another 5 minutes.
3. Peel the garlic, pass through a press. Put garlic and zucchini with vegetables, stir, fry for 5 minutes. Wash the tomatoes, put them in boiling water for 30 seconds. Remove the skin, cut the pulp into cubes.
4. Make a refueling. Chop the basil finely. Combine chopped tomatoes, tomato juice, chopped basil and rosemary. Place in a dry preheated frying pan, bring to a boil, cover, simmer for 5 minutes. Put warm vegetables in a plate and pour over the dressing.

Photo: Oleg Kulagin / BurdaMedia

You will need:

• 400 g beets
• 3 onions
• 200 g sour apples
• 70 g ginger root
• 200 ml wine vinegar
• 50 ml red wine
• 4 carnation buds
• 6 black peppercorns
• 5 tbsp. l. raisins
• 5 tbsp. l. Sahara
• 200 g bread
• salt to taste

Preparation:

1. Wash the beets and cook in salted water for 20 minutes. Then peel and cut into cubes. Peel the onion, cut into thin half rings. Wash, peel, core the apples, cut the pulp into small cubes. Peel the ginger, grate on a fine grater.
2. Combine vinegar with wine, cloves and black pepper, stir, bring to a boil, add chopped onions and apples to the mixture and cook for 10 minutes.
3. Add beets, ginger, raisins and sugar. Cook for 15 minutes, remove the cloves and peppers, salt the mixture, put in prepared jars and close hermetically with lids.
4. Put the jars upside down, turn over after 15 minutes and let cool. Place chutney on slices of black or white bread and serve.

6. Italian salad with pasta and pineapple

Photo: Dmitry Korolko / BurdaMedia

You will need:

• 100 g pasta
• 1 apple
• 200 g pineapple
• 100g tofu cheese
• a bunch of lettuce

For refueling:

• 1 tbsp. l. olive oil
• 1 tbsp. l. lemon juice
• 1 tbsp. l. soy sauce
• 30 g walnut kernels
• salt, white pepper to taste

Preparation:

1. Prepare the dressing. Chop or grind the walnuts in a blender. Combine olive oil, soy sauce, lemon juice, beat slightly, season with salt and pepper. Add walnuts and mix well.
2. Boil the pasta until tender, discard in a colander. Let the water drain. Transfer the pasta to a bowl and pour over half of the prepared dressing. Leave to marinate for 10-15 minutes.
3. Wash the salad, dry with a paper towel. Tear lettuce leaves. Pour the apple over with hot water, dry, remove the peel and core, cut the pulp into thin slices. Cut the pineapple into cubes. Dice the tofu as well.
4. Combine pasta, salad, apples, pineapple, tofu cheese, mix gently. Drizzle with the remaining dressing. If desired, you can season with lean mayonnaise.

7. Salad mix with sauerkraut and fruit

Photo: Oleg Kulagin / BurdaMedia

You will need:

• 500 g sauerkraut
• 250 g pineapples
• 1 red onion
• 50 g green onions
• 30 g parsley
• 1 avocado
• 1 orange

For refueling:

• 1 tsp honey
• 4 tbsp. l. olive oil
• 1 tsp curry
• salt, ground black pepper to taste

Preparation:

1. Place the sauerkraut in a colander to drain the brine and chop coarsely. Slice the pineapples. Peel the onion and cut into rings. Wash green onions and cut into rings. Wash the parsley, dry it with a paper towel, tear off the leaves and chop them finely.
2. Wash the avocado, peel, remove the pit, cut the pulp into slices. Wash the orange with hot water, dry, remove the zest, squeeze the juice from the pulp. Sprinkle half of the juice over the avocado pulp.
3. Prepare the dressing. Mix honey with remaining orange juice, add olive oil, curry, grated orange zest, salt and ground black pepper. Beat lightly.
4. Combine sauerkraut, pineapples, red and green onions, parsley, avocado, mix well, pour over with the dressing and serve the salad.

8. Salad with beets and oranges

Photo: Maria Kovaleva / BurdaMedia

You will need:

• 3 small beets
• 3 oranges
• 75 g mixture of arugula, chard and corn salad
• 50 g cashews
• 2 tbsp. olive oil
• 1 tbsp. l. red wine vinegar
• ground black pepper to taste

Preparation:

1. Wash the beets, put in a wide saucepan, cover with cold water and cook until tender for 30–40 minutes. Then rinse it under running cold water, dry it and leave to cool. Peel and cut into small cubes or slices, set aside.
2. Wash the orange well, dry, peel, divide into slices. Then carefully remove the white film from each wedge. Rinse the lettuce leaves thoroughly under running cold water and pat dry with a paper towel.
3. Fry the nuts in a dry frying pan. Combine lettuce leaves with nuts, beets and orange slices, mix everything. Mix the olive oil with a little red wine vinegar and beat. Sprinkle the salad with the resulting dressing, season with salt and pepper and serve.

200 g champignons

3 tbsp. l. vegetable oil

ground black pepper to taste

Preparation:

1. Wash the potatoes, boil in their uniform until half cooked. Then cool, cut each tuber in half, take out a little pulp and chop it finely. Cut a small layer of potatoes from the opposite side of the halves for stability. Lubricate the halves from the inside with 1 tbsp. l. oils.
2. Peel the onion and chop finely. Peel the champignons and cut into small cubes. Wash the sweet pepper, dry it, cut it in half, remove the stalk, finely chop the pulp.
3. Heat the remaining vegetable oil in a skillet and fry the onion for 3 minutes. Add mushrooms, bell peppers and potato pulp to it, season with salt, pepper and fry for 5 minutes.
4. Preheat the oven to 170 ° C. Spread the filling into potato halves and bake for 25-30 minutes. Decorate the finished dish, if desired, with green onions.

A basil à la focaccia flatbread will serve as an excellent addition to a soup or main course as a bread. And it is also completely independent delicious pastries that looks like pizza.

• Delicious vitamin raw salad from beets with nuts. Raw beet salad. Recipe with photo and video

  Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when so much is lacking fresh vegetables!

• Tart Taten with apples. Vegan (lean) apple pie on shortcrust pastry... Recipe with photo and video

  Tart Taten or flip-flop is one of my favorite recipes. This is gorgeous french pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your festive table... The ingredients are the simplest and most affordable! The cake does not contain eggs or milk, it is lean recipe... And the taste is great!

• Vegan ear! "Fish" soup without fish. Lenten recipe with photos and videos

  Today we have a recipe for an unusual vegan soup- this is an ear without fish. It's easy for me tasty dish... But many say that it really looks like an ear.

• Creamy pumpkin and apple soup with rice. Recipe with PHOTOS AND VIDEO

  I suggest you prepare an unusual cream soup with baked pumpkin and apples. Yes, exactly the soup with apples! At first glance, this combination seems strange, but in fact it comes out very tasty. This year I have grown portioned pumpkin varieties ...

• Ravioli with herbs is a hybrid of ravioli and Uzbek chuchvara kuk. Recipe with photo and video

  Cooking vegan (lean) ravioli with herbs. My daughter called this dish Travioli - after all, there is grass in the filling :) Initially, I was inspired by the recipe Uzbek dumplings with greens of kuk chuchvara, but I decided to modify the recipe in the direction of acceleration. Making dumplings takes too long, but cutting ravioli much faster!

• Vegetable zucchini cutlets with cabbage and chickpea flour. Lenten. Vegan. Gluten free.

  I suggest a recipe vegetable cutlets from zucchini and cabbage with chickpea flour. This is a lean recipe and is gluten free.