Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Cutlets in which grated potatoes enter into the closest relationship with ground walnuts, oatmeal and carrots. As a result, after frying, the final taste is more nutty than vegetable. It is better to make cutlets not too thick, more like plump pancakes, then they can be cooked with a topping - mushrooms or the same nuts. Or serve with a green salad and any Lenten spreads - at least with hummus, at least with squash caviar.
8
6
40
Lenten cabbage cutlets with herbs are a traditional dish of Russian cuisine, perfect for fasting days. Their history roots in village cooking where simple, accessible ingredients were transformed into tasty and hearty treats. Tender cabbage, pre-boiled and chopped, is mixed with aromatic onions, garlic, and fresh herbs to create a rich and refreshing flavor. Semolina and flour give the cutlets density while the breading adds a crispy crust. When fried, they acquire an appetizing golden hue and a subtle vegetable aroma. These cutlets pair excellently with sauces, fresh vegetables or potato sides making them a versatile option for lunch or dinner. The ease of preparation and availability of ingredients make them a popular choice for those who appreciate simple and delicious homemade food.
10
4
60
The hardest part of this cake is to grate a lot of carrots on the smallest grater. Otherwise, everything is extremely simple. Apricot juice, which is mixed into the dough, makes the taste more interesting, and the texture of the dough smoother and even creamier. And it allows you to avoid the common sin of vegan and Lenten baking - excessive density and dryness.
8
8
120
A unique specimen: the cutlets actually consist of two-thirds onion fried until lightly golden, and the grated potatoes and carrots merely act as additives that cement the minced meat. Despite such a meager set of ingredients , the ruddy cutlets look tempting, and taste like the very same onion soup that the bohemians of Montmartre ate.
9
7
45
Soy meat patties are a wonderful dish perfect for those following a plant-based diet. Their history traces back to the search for alternatives to traditional meat as vegetarian and fasting dishes gained popularity in European cuisine. They have a tender texture, a slightly spicy flavor from turmeric and black pepper, and a pleasant crispy crust after frying. These patties pair well with light sides, fresh vegetables, and zesty sauces. They can be used as a main dish or as a filling for burgers. The simplicity of preparation makes them accessible for any cooking skill level, and their rich flavor will surely delight even those who do not fast.
7
6
50
Lenten carrot cutlets are a simple yet surprisingly delicious dish from European cuisine. They combine the tenderness of stewed carrots, the subtle aroma of sweet paprika, and the rich flavor of fried onions. Thanks to semolina, the cutlets have a soft texture, while the crispy crust from breadcrumbs makes them particularly appetizing. This dish is perfect for a lenten diet and for those who appreciate the lightness and natural taste of vegetables. Carrot cutlets can be served as a standalone dish with sauces or a side of fresh vegetables. Their bright sunny hue and sweet flavor evoke feelings of comfort and home warmth, turning a simple recipe into culinary delight.
8
4
60
This is a recipe from old monastery records from the time when recipes were still copied into notebooks by hand.
5
4
60
Nutritionists consider lentils to be one of the healthiest foods on earth: they contain a huge amount (up to 40%) of easily digestible vegetable protein. When animal protein is not allowed during Lent, lentils become our salvation army. In addition, there is a great biblical story behind these small grains: remember Esau, who gave his brother his birthright for a lentil stew? That stew was made from red lentils, and we make cutlets from green lentils: they are easier to mold, look more meaty, and also quite accurately reproduce the meat taste, having met turmeric, cumin and smoked paprika in the minced meat.
11
10
60
Lenten millet cutlets are a true find for lovers of healthy and balanced eating. This dish combines the softness and richness of millet, the freshness of greens, the aroma of roasted nuts and seeds, as well as a slight spiciness from tomato paste and garlic. The cutlets are tender inside with an appetizing golden crust outside. Their origin can be linked to the tradition of preparing lenten and vegan dishes that are valued for their rich flavors without meat components. They pair wonderfully with a refreshing green sauce made from avocado and tofu, which gives the dish a creamy texture and a slight tanginess. An ideal option for a light yet nutritious lunch or dinner that offers rich flavor and the benefits of natural ingredients.
20
6
60
Chickpeas for Lenten Greek soup need to be soaked overnight with the obligatory addition of a pinch of soda. This is done so that the Turkish peas boil faster during cooking. If the soup is too runny, you can add a little rice or flour.
13
4
120
Larks are traditional lean buns symbolizing spring and the awakening of nature. Their roots go back to folk customs when bird figures were baked in March to call for warmth and sunshine. The buns have a light sweet taste due to vanilla sugar, and the soft, airy dough with a crispy crust makes them particularly enjoyable. They are perfect for tea time or as a treat in a family setting. They are easy to prepare: from yeast dough, birds with knotted bodies, raisin eyes, and graceful tails are formed. Baked larks are lightly sprayed with water and covered with a towel to keep them soft and fragrant. This is not just a bun — it is a symbol of the anticipation of spring and the joy of renewal.
7
6
60
Many will consider this borscht to be wrong - too light, too transparent and generally similar to beetroot soup. But it has an important thing that is characteristic of borscht: the presence of acid. It is this that directs the frankly earthy and slightly cloying taste of beets into the right soup channel.
12
4
60
Pear-honey vegan pie is a true embodiment of tenderness and aroma. Its roots go back to European cuisine, where simple ingredients turn into a gourmet treat. Honey adds a subtle sweetness with caramel notes, while 'Duchess' pears bring juiciness and fruity freshness. Nuts add textural richness, and cinnamon provides a warm spice that envelops the flavor. This pie is perfect for fasting days when you want to indulge in dessert without animal products. Its soft, airy structure soaked in natural sweetness makes each bite a true delight. It can be served with herbal tea or warm compote to highlight its rich flavor bouquet. The simplicity of preparation and accessible ingredients make this pie an excellent choice for cozy family tea gatherings.
10
6
60
Pumpkin lean pie 'Amber' is a true autumn treat that embodies the warmth of sunny pumpkin, the aroma of spices, and the tenderness of fruity notes. Its roots go deep into European culinary traditions, where lean desserts are especially valued for their rich flavor and texture without using animal products. The bright amber hue of the pie resembles the gold of autumn leaves, while its rich taste harmoniously combines the sweetness of pumpkin, the citrus freshness of orange, and warm notes of cinnamon and clove. A light hint of cognac adds noble depth to it. This pie is perfect for cozy tea time in cold weather; it pairs wonderfully with hot beverages and makes an excellent dessert for those following a lean diet.
11
8
120
Greek cuisine is firm in its worship of seasonality, and in the Greek church tradition there are no fewer fasts than in the Russian one. Therefore, the Greeks know for sure: in order to eat healthy in every sense and feel good on your plate during Lent , it is not at all necessary to buy fresh vegetables and fruits that are not yet in season - soups with legumes, cereals, olives and tomatoes from a can will be much more useful and tasty
12
4
90
