Lenten pumpkin dishes are a healthy variety. Recipes for lean pumpkin dishes: porridge, soups, pies, manti, pancakes, salads. Lenten pumpkin pancakes Pumpkin pancakes for Lent

Lenten pumpkin dishes are not only tasty, but also very healthy and varied: baked goods, soups, cutlets, mashed potatoes, pancakes.

A tasty and aromatic puree soup made from pumpkin and fried onions is a great option for lunch. Nuts will add nutrition to the soup. Fragrant fresh herbs will make their contribution.

• Pumpkin 150 gr
• Water 250 ml
• Onion 1 pc.
• Roasted peanuts 1 tbsp.
• Vegetable oil 2 tbsp. l.
• Salt 1/3 tsp.
• Sugar 1 pinch
• Dill 2 sprigs

Let's prepare the products. Place the diced pumpkin in a small saucepan. Add water.

Put the pan on the fire. Cook the pumpkin for 5-7 minutes after boiling. Add salt.

Pour vegetable oil into the frying pan. Lay out the onions.

Fry for 1 minute. Add a pinch of sugar, stir and fry for another 1 minute.

Place the fried onion in the pan with the pumpkin. Cook for 1-2 minutes.

Return the pan with the puree soup to the heat. Bring the soup to a boil. Cook for 1 minute. If necessary, add salt to taste.

Wonderful Lenten pumpkin puree soup will diversify your Lenten table. Bon appetit.

Recipe 2, step by step: lean pumpkin pancakes

Who doesn't love golden brown pancakes with sour cream or jam? Of course, this is a stupid question. Everyone loves it. But what to do if you’re tired of regular pancakes, but want something tasty and light in the winter? Lenten vegetable pancakes come to the rescue. This time we will cook with pumpkin. Such pancakes, I am sure, will become a frequent dish on your table even on holidays and will serve as an excellent alternative to boring unleavened flatbreads. In addition, lean pumpkin pancakes are low-calorie and very healthy, as well as very, very tasty, so even any picky kids will happily and happily gobble up this treat on both cheeks.

• 400 gr. Pumpkin
• 1 PC. egg
• 150 gr. Flour
• 1 tbsp. lie Honey
• 3 tbsp. false. Vegetable oil

Wash the pumpkin, peel and remove seeds. Cut the pumpkin into pieces and then grate it on a fine grater or pass it through a meat grinder.

Add salt and egg to the pumpkin puree and stir. Leave the mixture for a while so that our mixture produces juice. You shouldn't drain it.

The next step is to add the flour and baking powder, gradually passing them through a sieve into the bowl of puree. Don’t overdo it: pumpkin pancakes are primarily pumpkin dough, which means there should be more pumpkin puree than flour. The dough should not be very thick, but not spreadable either.

Add honey, stir. This natural sugar will give the pancakes a sweetish taste and make them soft and tender. Prepare the frying pan: heat and add oil. Take a tablespoon of dough, place it in a frying pan, and “flatten” the lump a little. When the pancake is fried, turn it over. Place on a flat plate. This dish can be decorated in any way: with herbs, powdered sugar, coconut flakes, confectionery powder and even chocolate. Now the lean pumpkin pancakes are ready.

Recipe 3: Lean Pumpkin and Vegetable Puree

A healthy delicacy.

• Pumpkin - 400 g
• Zucchini - ½ piece
• Carrots - ½ pcs.
• Ginger (fresh) - 12 g
• Vegetable oil (2 tbsp - for baking pumpkin, 2 tbsp - for frying carrots and zucchini) - 4.25 tbsp. l.
• Salt (to taste)
• Black pepper (ground, to taste)
• Seeds (pumpkin, for serving)

Peel the pumpkin and cut into small pieces.

Place the pumpkin on foil, pepper, sprinkle with Olein vegetable oil, wrap in foil and bake in the oven until cooked.

Peel the ginger and grate it on a fine grater.

Peel the carrots and zucchini and cut into strips.

Fry carrots and zucchini in Oleina vegetable oil until tender (about 10 minutes), add salt and pepper.

Lightly fry the ginger for ½ tsp. Oleina vegetable oil, add to the baked pumpkin. Grind the pumpkin and ginger into a puree.

Place pumpkin puree and fried vegetables on a plate. Sprinkle with pumpkin seeds (you can pre-fry them in a dry frying pan).

Recipe 4: Lenten pumpkin pie with apple

Lenten pumpkin pie perfectly diversifies the menu during Lent. Please note that the ingredients include vegetable oil. This means that such a pie can only be prepared and included in the menu on certain days.

• 1 cup Peeled rye flour
• 1 cup wheat flour
• ¾ cup Brown sugar
• ¾ cup vegetable oil
• 1 pinch salt
• 10-20 ml Drinking water to obtain the desired dough consistency
• 2 medium sized apples for filling
• 400 g Pumpkin pulp for filling
• 1 handful of raisins for filling
• 1 handful of walnuts for filling
• 1 pinch Ground cinnamon
• 100 g Brown sugar

Lean dough for the pie must be kneaded from equal amounts of lean and rye flour. Add sugar and salt, stir, add vegetable oil. Knead the dough. Add a little water to achieve the desired consistency.

Roll out the dough into a thin cake so that the diameter is slightly larger than the shape since the edges will need to be rolled up.

Carefully place the sheet of dough into the pan. Form the sides.

To fill the pie you will need pumpkin. Remove the seeds and remove the peel. Then grate on a coarse grater.

Cut the cores out of the apples and also grate the pulp on a coarse grater.

Combine grated pumpkin and apples in one bowl.

Grind the walnuts in a mortar. Add to pumpkin-apple mixture.

Add pre-steamed and slightly dried raisins to the filling. Sprinkle with cinnamon. Add brown sugar. Stir.

Transfer the filling to the sheet of dough in the pan. Spread evenly over the entire surface and pinch the edges of the dough.

Bake the pie in a well-heated oven, the first 20 minutes at a temperature of 220 degrees, the remaining 20 minutes at a temperature of 180 degrees. Lenten pie with pumpkin and apples is best served immediately after cooking. Cut it into portions. If desired, they can be sprinkled with powdered sugar.

Recipe 5: lean pumpkin cutlets (step by step)

Pumpkin cutlets with cauliflower do not necessarily require the addition of eggs and flour. To make such lean cutlets even more dietary, you can not fry them breaded in vegetable oil, but bake them in the oven (in this case, you can do without oil at all). It will take more time, but the result is worth it. The pumpkin gives this dish a golden-orange color as well as some sweetness. By adding spicy spices - ginger, sweet paprika and curry, you will get a rich original aroma. This dish is suitable for those who are looking for Lenten recipes.

Pumpkin and cauliflower will need to be steamed first. Perhaps this is the only “difficulty”, otherwise everything is very simple. But so that you don’t have any doubts, we have prepared a master class - lean vegetable cutlets, recipe with photos.

320 g pumpkin,
320 gr. cauliflower,
0.5 tsp dried garlic,
1 tsp paprika,
1 tsp curry,
0.5 tsp dried ginger,
salt to taste.

Let's prepare the vegetables. Peel the pumpkin from peel and seeds. Wash the cauliflower and separate it into large florets.

Steam the cabbage inflorescences until soft. Not necessarily until ready.

While the cauliflower is boiling, chop the pumpkin as desired.

Steam the pumpkin until soft. Pre-boiling is necessary so that some of the vegetables can then be easily pureed. Raw pumpkin and cauliflower are not easy to puree.

Chop the cauliflower that has become soft using a wide knife. I love vegetable cutlets where you can feel the pieces of vegetables. If you prefer a homogeneous texture, you can simply puree the boiled vegetables in a blender.

We also chop the boiled pumpkin.

Combine chopped pumpkin and cauliflower. This already looks like minced meat, but without adding a binding component (flour, eggs), it is difficult to form cutlets from it.

To “glue” pieces of vegetables together, we simply puree from a third to half of the total volume of vegetables with an immersion blender.

Mix. Now the minced meat has a dense structure, all that remains is to season it with salt and spices and mix thoroughly again.

Wet your hands in cold water and form cutlets-pucks. Place them on a baking sheet lined with paper. Oiling is not necessary. Send the cutlets to bake in an oven preheated to 180 degrees for 20 minutes.

After 20 minutes, it is better to turn the browned cutlets over to the other side and dry for another 10 minutes. Better in the air fryer.

Serve lean pumpkin cutlets with cauliflower hot as a vegetable side dish or hot appetizer. The cutlets are soft inside with a delicious golden crust.

Recipe 6: lean millet porridge from pumpkin

Some of the most popular Lenten dishes are all kinds of porridges cooked in water. During Lent, you can’t even imagine a better breakfast than lean pumpkin porridge. Millet and pumpkin are fairly easily accessible products that can be purchased at any supermarket, market or nearest store. The porridge turns out very tasty, filling and aromatic.

• Wheat cereal 2 cups
• Water 4–5 glasses
• Butter 20 grams
• Pumpkin 300 grams
• Honey (you can use sugar according to your taste) 1 tablespoon
• Salt to your taste.

First you need to carefully sort the millet, then rinse it several times and scald it with boiling water.

Peel fresh pumpkin from the skin and grains, then rinse under water and cut into small cubes. Heat a frying pan over heat, add butter, then add chopped pumpkin. Fry it a little on all sides, stirring regularly.

Place the prepared cereal along with the fried and cooled pumpkin in a slow cooker, add water, add salt to your taste, then honey or sugar to taste. Mix everything thoroughly and cook in the “Milk porridge” mode until fully cooked.

At the end of cooking, the porridge should sit under the lid for about half an hour. Then divide the porridge into portioned plates and start eating! If you prepare the porridge exactly according to the recipe, there will be enough for 5 servings. Porridge can be served in combination with butter, which must be served separately. Enjoy your meal!

Recipe 7: Lean Pumpkin Oatmeal Cookies

• pumpkin – 140 gr
• water - 60 ml
• wheat flour - 1 cup
• oat bran – 80 g
• sugar - 0.5 cups
• vegetable oil - 50 ml
• baking soda - 0.5 tsp.
• lemon juice - 1 tsp.

Boil the pumpkin and puree in a blender, adding a little water, so that the output is 200 grams of puree.

Sift the flour and mix with bran.

Add butter and sugar to the puree and mix. The amount of sugar can be reduced slightly.

All recipes are carefully selected by the culinary club of the website website

Healthy Food Recipes: The good thing about this meatless pumpkin pancakes recipe is that it's versatile and healthy. And it is universal in that it can be prepared in completely different ways: salty, sweet, with spices and herbs.

Healthy pumpkin pancakes

The good thing about this recipe for lean pumpkin pancakes is that it is versatile and healthy. And it is universal in that it can be prepared in completely different ways: salty, sweet, with spices and herbs. We suggest preparing an unusual salty version of pumpkin pancakes without eggs with Indian spices.

Ingredients:

Peeled pumpkin – 0.5 kg.

Chickpea (or wheat) flour – 1 cup

Salt – 0.5 tbsp. spoons

Spices: curry, asafoetida – 0.5 teaspoon each

Olive oil (for frying)

Preparation:

1. The pumpkin must be grated on a fine grater. Add salt to it and mix well so that the pumpkin releases a little juice (if you are preparing sweet pancakes, then add half a glass of sugar)

2. Add 1 cup of flour and spices to the grated pumpkin. Chickpea flour is good as a healthier alternative to white wheat flour because it is rich in protein. You can choose other spices according to your taste. Asafoetida and curry go well with pumpkin.

3. Knead a homogeneous dough from grated pumpkin and flour. It will not be very liquid, but it should not be very thick so that you can form pancakes in a frying pan.

4. When the dough is ready, heat a frying pan with a small amount of oil (it is better to use olive or coconut oil for frying) over low heat so that it heats evenly.

5. You can start frying the pancakes. To do this, you need to put about 1 tablespoon of dough in the pan and smooth it out to make a flat pancake. Repeat until the pan is full, fry for a few minutes until golden brown.

6. Then turn the pancakes over to the other side and fry them on the second side as well.

7. Pumpkin pancakes are ready!Pumpkin pancakes can be served warm or cold. The side dish can be fresh vegetables, simple porridge from any cereal, sour cream or homemade mayonnaise (if not during Lent). published

Serve pumpkin pancakes during Lent along with honey.
Bon appetite!

Kitchen of Father Hermogenes. Lenten dishes.

The refectory of the Moscow Danilov Monastery is known for its delicious dishes.
For a long time, preparing a delicious meal for the brethren was the obedience of Hieromonk Hermogenes (Ananyev).

Lenten cookies with marmalade.
- Rybnik. Pies with fish. My mom would add two sticks of butter on top of the filling.
- Sbiten / from honey with spices /. Foreigners called sbiten Russian non-alcoholic mulled wine.
- Cabbage soup /a 15 minutes/. They say that during the War of 1812, our soldiers, far from their homeland, due to the lack of cabbage, fermented grape leaves and cooked cabbage soup from them.
- Christmas porridge "Sochivo" - an ancient dish / kutia in Ukrainian /
- Honey gingerbread is an ancient holiday dish. In the old days, the mold was lubricated with wax, which gave the gingerbread a special aroma.
- Kutia - for parent's day.
- “Larks” recipe for lean dough / for 29 minutes / 3 tbsp. sunflower oil, 3 tbsp. l sugar, 1 tbsp. a spoonful of vodka / eggs are not added to the dough /, and vodka allows the baked goods to last longer.
- Zrazy with mushrooms and olives.
- Caviar pancakes, caviar pancakes.
- crab rolls with smoked pink salmon
- pancakes with pink salmon
- “Cranberry mousse” made from berries and semolina / recipe came from France, mousse in French. and means foam/
- Buckwheat porridge with mushrooms.
- Layered fish cake with mushrooms / similar to the “Bride” cake. Let it brew overnight in the refrigerator.
- cake "Bride"
- pickled cucumbers for the winter without vinegar / many consider this vegetable to be traditionally Russian, although in origin it is a real Indian liana /
- honey jam
- soaked apples /recipe for 58.24 min/ can be stored all winter
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HISTORICAL REFERENCE.
In the old days in Rus', during Lent in cities and villages, all shows/theatrical performances, balls, masquerades were canceled, all entertainment and drinking establishments were closed, as well as bathhouses, butcher shops, and legal proceedings were suspended. Everyone from commoners to nobles dressed in simple dark clothes. In the 19th century in St. Petersburg, during Lent, not only Russian but also German restaurants served lenten dishes.

Should everyone fast?
Physical fasting is not a goal, but a means to grow spiritually. Everyone measures the rules for observing fasting according to their own strengths - the sick, the elderly, children and pregnant women are exempt from strict fasting.

“Fasting sends prayer to heaven, becoming like wings for it” /St. Basil the Great/
Physical fasting without spiritual fasting, without forgiveness of offenses, without abstaining from evil deeds, fasting becomes just a diet.

Lenten pumpkin pancakes are a simple, nutritious and very tasty delicacy that will help you out at any time of the year and add pleasant variety to your Lenten and everyday menu. Cooked with the addition of banana, spicy spices and a small amount of flour, the pancakes are light, soft, airy and very aromatic. Affordable in composition and easy to prepare, these pancakes are a great way to add healthy, but not everyone’s favorite, pumpkin to your diet. Since the true basis of the pancakes is revealed, perhaps, only by their appetizing golden color, such appetizing and delicate-tasting pancakes are likely to please even those who are usually completely indifferent to pumpkin. Try it!

To make lean pumpkin pancakes, prepare the ingredients according to the list.

Peel and cut the pumpkin into small pieces.

Place the pumpkin in a saucepan and add enough cold water to barely cover the pieces.

Bring the water to a boil and cook the pumpkin pieces for 15-20 minutes until soft.

Drain the water and place the pumpkin pieces in a deep container. Add banana cut into small pieces.

Grind the ingredients using a potato masher or blender until pureed.

Add a pinch of salt, sugar, vanilla and ground cinnamon to taste.

Mix everything well. And gradually, adding in small portions, add wheat flour mixed with baking powder into the mixture.

Add flour 1-2 tablespoons at a time until you get a thick dough that practically does not flow off the spoon.

Dip a tablespoon into cold water and place the dough in portions into a heated, oiled frying pan.

Fry the pancakes until golden brown, 3-4 minutes on each side.

Lenten pumpkin pancakes are ready. Bon appetit!