Lenten dressings, gravies and sauces. Lean garlic sauce Low-fat sauces

Ingredients (10)
multi-colored penne 250 g
tomatoes 3 pcs.
onions 1 pc.
garlic 1 clove
vegetable oil 2 tbsp.
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ivona.bigmir.net
Ingredients (10)
multi-colored penne 250 g
tomatoes 3 pcs.
onions 1 pc.
garlic 1 clove
vegetable oil 2 tbsp.
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edimdoma.ru
Ingredients (27)
Young cabbage or Chinese cabbage – 1 head
celery stalk – 1 pc.
carrots – 3 pcs.
onion – 2 pcs.
tomato juice – 2/3 cup
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edimdoma.ru
Ingredients (8)
500 g tomatoes
10 red hot pepper pods
1 cup peeled garlic cloves
5 medium onions
50 g chopped dill and parsley
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Ingredients (10)
Lenten mayonnaise 1 cup
Capers 1 teaspoon
Pickled cucumbers ½ cup
Dijon mustard 2 teaspoons
Shallot 2 teaspoons
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koolinar.ru
Ingredients (23)
FOR THE BUNS:
1 tsp coffee beans (espresso arabica)
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1 tsp lemon zest
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koolinar.ru
Ingredients (16)
For the meatballs:
large green lentils (ready-made, boiled) - 200 grams
champignon mushrooms - 100 grams
eggs - 1 pc.
medium carrots - 1 pc.
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koolinar.ru
Ingredients (8)
Soy milk - 1 l. I take dry and dilute it to my taste.
Freshly brewed coffee - 0.5 tbsp.
Vanilla is on the tip of the knife.
Honey - 4 tablespoons (sugar is possible).
Gelatin - 3 tbsp. l.
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koolinar.ru
Ingredients (16)
FOR THE SAUCE:
Oyster mushrooms (legs) – 150 gr.
Vegetable oil – 120 gr.
Onions – 1 pc.
Flour – 3 tablespoons
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koolinar.ru
Ingredients (12)
3 onions
1 carrot
1 mango
2-3 fresh tomatoes
1 tbsp tomato ketchup (as needed)
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koolinar.ru
Ingredients (13)
5 large onions
1 can canned corn
salt to taste
1 cup flour (approx.)
For the sauce:

Greetings, dear chitatel. I would like to suggestrecipes for such delicious and often underestimated food like fasting sauce. There is such an event -Great Lent. At this time, it is prescribed to eat exclusively plant foods and not animal foods.But during the first week of fasting, you can try the entire range of products suitable for this occasion. So what should we do?Show your imagination.How often have we tried to diversify the Lenten menu with the help? But this is a very good solution if you have a dozen recipes on hand.


The Lenten menu contains no eggs, milk, animal fats, or meat. Fish allowed is limited. These same products cannot be used to prepare lean sauces. What is possible, you ask? You can have vegetables and vegetable broths, herbs, cereals, nuts, flour, mushrooms and all kinds of seasonings. There are many recipes for Lenten sauces,choose according to your taste several will be t is not difficult. Don't believe me? Nowmake sure you doubted in vain. Lenten cuisine can also be doneIt’s very possible to work with sauces diverse.

Lenten food is any food from products of non-animal origin.

Options for preparing Lenten sauces


Lenten sauces - those that should be on the table during Lent. And if you adhere to the principles of healthy eating, then the rest of the time. The right sauce will make a familiar dish original and fresh. In lean sauces, animal oil is replaced with mustard, sunflower, flaxseed, and nut oil. The basis of white or red sauce is flour and butter. Lemon juice, wine or wine vinegar must be added to the finished sauce.

Lenten sauces and optionstheir preparations. If you open a cookbook, there will be a lot ofnumber of delicious Lenten Podli in ok . They are especially good for seasoning fish dishes. Butnot only. Properly selected herbal components callThey promise to get the widest rangedifferent tastes, which is what we need. Here are some Lenten optionsgravy from different products. Let's start with the gravy for the fish.

What to serve fish with


Gravy will highlight the taste of baked goods n fresh or boiled fish.

Pomegranate sauceNarsharab. One of the most available recipes, will cook yesan inexperienced housewife. Take 0.5 l fromeye and heat it on low fire for about 55 minutes . At the end of such evaporationadd black pepper to juice.

Lenten mayonnaise. Goes great with fish.

  1. In s so much flour and pour in some water water
  2. Gradually add another 2.5 cups of water, stirring continuously until there are no lumps shouldn't.
  3. Heat the mixture to a boil.
  4. Remove from stove and cool.
  5. In another p combine in a container 50 ml olive oil, 2-3 tablespoons lemon juice, salt, sugar to taste and 3 tablespoons gorchitsy. Mix everything thoroughly, combine with the previously cooked flour mixture, add finely chopped herbs.

Given re recipe makes 4 servings.

And one more spicy and VK at delicious gravy recipe for fish.

  1. IN put water heated to boilingpeel of one lemon and one orange. Cook for 5 minutes.
  2. Wipe St. strain through a sieve and placethe resulting shavings into the decoction.
  3. Squeeze the juice from the orange and lemon, strain, add the zest and water to the mixture.
  4. Add currant jelly, wine vinegar, port and spices. Lightly simmer everything over low heat for 3 minutes. Remove from the stove, cool and serve with good fish.

Ingredients for 4 servings

  • water – 1/2 cup;
  • lemon and orange - 1 pc. small;
  • currant jelly – 2 tbsp;
  • wine vinegar – 2 tbsp;
  • port wine – 4 tbsp;
  • salt and black pepper - on the tip of a knife;
  • mustard – 1/2 tbsp.

There are a few things you can change in this recipe to suit your taste. If you are not a fan of too sour, do not add wine.xus. Essential acidadd lemon juice.

First course sauce


Very tasty simple, most affordable productoh, feel free to try cooking there is this option at home.

  1. Peel the garlic andgrind in a mortar into a paste.
  2. Mix 2 tablespoons black pepper with the resulting garlic paste.
  3. Add to received cm have 2 tablespoons of any oil and 30 ml each grape vinegar or l lemon juice, water. Stir.

Nama call for bread, dip donuts and eat with borscht.

WITHsplit pea gravy for bread and flatbreads


Gravy pastebased on peas.

  1. Brew a glass ofnut flakes. Drain the pea broth, it will be needed at the end . Stir the boiled peas up to condition and puree. Let cool.
  2. In the cool e purees are addedblack pepper, hot mustard, vegetable oil and lemonjuice. Everything is thoroughly beaten. E sli ma s it turned out thick, you cano dilute it with pea water.Salt to taste.
  3. Received producttransferred to a jar andput away in a cool place.

ABOUT spreads well on bread, while still warm at firstit's a bit runny, but then it becomes, standing in the cold, thick.

In ingredients 4-5 servings:

  • water for boiling peas - 2 cups;
  • peas – 100 g;
  • salt, sugar - to taste;
  • black pepper – 1-2 g;
  • spicy mustard - to taste;
  • butter – 130 g;
  • lemon juice – 1 tsp.

Sauce "Guacamole” from ripe avocado. It turns out very thick and perfectbut suitable for bread, flatbreads.

  1. Peel the avocado, remove the pit, cut into pieces and grind in a blender.
  2. Add chopped tomatoes, onions, garlic to the blender, squeeze out lime juice, and chop.
  3. Transfer the mixture to a salad bowl and add salt. Avocado sauce is ready.

Ingredients for 4 servings

  • avocado – 2 pcs;
  • tomatoes – 1 piece;
  • lime – 1 piece;
  • garlic – 1-2 cloves;
  • salt - to taste.

Many sauces contain flour. D for salad dressingIt's better not to take them. PSuitable for baking and making sandwiches.

TOHow to cook Lenten bechamel


Lenten béchamel sauce is being preparedwithout butter and without milk.

  1. A glass of vegetable broth is heated to a boil.
  2. Two tablespoons of floursecond class obzh are fussing until golden brown.
  3. Pour heated broth into into fried flour.
  4. Cook until thickened , stirring constantly.
  5. Into a thickened massadd a pinch of salt, nutmeg or other spices to taste on the tip of a knife. Remove from stove and cool.

Served as a separate dish or as a gravy.The given recipe is for 3-4 servings.A good housewife should always have the legendary French bechamel on her table.

Saucefor pasta


Gravy goes great with pasta.

  1. Fry the flour in a frying pan until creamy.
  2. Fry onions, bell peppers and celery root in vegetable oil. Chop the onionrings, pepper into cubes, and grate the celery.
  3. Add flour to the fried vegetables.
  4. Mix tomato paste with water and pour into mixture of flour and vegetables. Simmer everything over low heat for 10 minutes.
  5. At the end honey, mustard, garlic, spices and bay leaf are added to taste.

Ingredients for 3 servings:

  • toma t-paste – 100 g;
  • oil – 50 g;
  • flour - 2 tbsp. ;
  • onion – 1 head;
  • sweet pepper – 1 piece;
  • vegetable broth – 1 cup;

For tomato sauce, take homemade ketchup. Ketchup is obtained by boiling tomato juice for a long time. But don't let this bother you. After all, the most useful thing about tomatoes is lycopene , and it is obtained only after heat treatment of tomatoes. Therefore, it is not raw tomatoes that are healthier, but heat-treated tomatoes.

Gravyto the potatoes


The most famous sauce of all ov – this is, of course, ketchup. Never To I'll buy it in the store, just make it myself. Suitable forpotatoes, pasta, rice, fish and much more. It is always worth holding the fruit in your hand with homemade ketchup, due to its universalality. And when there is no time to cook, it will help out.

Classic tomato ketchup. Recipe for 0.5 liters of ketchup.

  1. Take 2-3 kg of good ripe tomatoes.
  2. Wash, cut into slices, foldplace in a saucepan and heat to a boil and I, cook for 20 minutes.
  3. Remove from the stove and rub the whole mass through a sieve.
  4. Place the resulting tomato juice on the stove again and boil for 1-1.5 hours.During this time it should thicken and decrease in volume.
  5. Prepare spices. Wrap them in a clean canvas or gauze bagand lower it into the tomato preparation, tying the tip to the handle of the pan.
  6. Add salt, sugar and vinegar. Choose the proportions to suit your taste. Provaremove from stove for another 10 minutes s.

Chilled Pour out the ketchup and store it. This ketchup cannot be compared to store-bought ketchup. It will turn out tastier, healthier, and cheaper.

Additionally you can addand other spices such as garlic, red and blackpepper. At the very beginning, before crayfish through a sieve, you can add apples, plums or bell peppers. Your ketchup will only benefit from such additives.

While people observe Orthodox fasts, they are not allowed to eat much. Such food is called modest food and it is completely excluded from the diet of the fasting person for a while. Not many foods are allowed to be eaten. During the period of the pre-Easter fast, the list of permitted dishes is reduced even more, compared to the menu of other fasts during the year.

To at least somehow diversify your diet, you can prepare various sauces and gravies for various vegetable dishes, pasta, fish dishes (when you can eat them). But do not forget that you cannot add everything your soul desires to them; the ingredients must meet the requirements of fasting.

Lenten sauce for fish dishes can be prepared from almost anything. If you can eat fish during Lent, try to prepare it for yourself in a new way each time, then the menu will not be morally oppressive and the body will receive all the necessary vitamins and minerals that are so lacking in the Lent menu. It’s worth trying to prepare a lean sauce for fish based on a natural antiseptic. Gravy with this ingredient will perfectly complement not only fish dishes, but also salads and even soups. In addition, horseradish can soothe headaches, and although the Lenten diet does not say anything about prohibiting medications, it is still better to try to take natural painkillers.

Lenten sauce recipes are very varied; almost anything can be used to make gravy, a spicy paste, or a spicy liquid mixture. You need to be careful with fried sauces, as they often have a creamy base, which is prohibited during Lent. Lenten tomato sauce is widely used in cooking, even when fasting is not necessary. The thing is that for its base they are fried in vegetable oil, they are perfectly “friendly” with all herbs and spices without exception, so there is always a chance to prepare an original sauce to your taste. Tomato sauce always contains tomatoes, onions, vegetable fat, spices, herbs, and broths or decoctions are often added. In all recipes, you must first fry the onions and tomatoes in oil, and then add spices, herbs, and other vegetables to the finished base. Goes great with tomatoes. To add an oriental note to tomato sauces, add cilantro,... Even simple pasta or such a combination will not leave anyone indifferent.

By the way, lean pasta sauce can be made not only from tomatoes. For example, sweet and sour dressings taste much better with pasta if there is a dish with sea fish. In the recipe for such a sauce, a mandatory ingredient is an exotic product for our cuisine -. It is the pineapple sweetness that most subtly emphasizes the taste of fresh products. It’s great if fresh fruit is added to the dish, but it’s also possible to use regular store-bought fruit – the taste won’t change.

Lenten sauce for vegetable lasagna is also very tasty. Instead, a decoction of vegetables, fried onions and some spices are added. It turns out to be a kind of food that can be consumed on fasting days. You can even prepare the sauce for lasagna or pasta in advance. Unlike classic bechamel, it does not lose its taste at all.

Mushrooms are another favorite of Slavic cuisine. Lenten mushroom sauce is a classic dish that replaces meat for many. Mushrooms have proven themselves excellent both fresh and dried. Marinated mushrooms can add piquancy to a ready-made dish with any neutral sauce. If you prepare the sauce with dried mushrooms, you will need to boil them; if you make the sauce with fresh ones, then fry them. Well, pickled mushrooms should be added at the very end to add freshness and spiciness to the taste of the dish. Greens and onions are mandatory companions for mushrooms. As a rule, if you fry mushrooms, then only together with these ingredients. This will make the dish more aromatic and tasty. For a more viscous and thick texture, you can add flour instead of flour to the lean mushroom sauce. The consistency of the gravy will be very appetizing. During those periods when the rules of fasting allow consumption, it is better to simmer the dish in a small amount of dry white Chardonnay. The taste will become brighter and more festive.

Lovers know firsthand that even during Lent you can eat a varied and very tasty diet every day. Garlic sauce is a favorite among those who love fried or baked potatoes. It can be prepared as easily as possible - oil is added to the garlic pulp, and in such proportions as to obtain a thick consistency. This is a Moldovan recipe, called “muzhdey” in its homeland. For mashed potatoes, it is better to make lean sauce in the form of gravy. This is a more liquid type of sauce, based on the liquid in which the main dish was previously boiled. For example, for mashed potatoes, add flour, tomatoes, bell peppers to the liquid where the potatoes were boiled and simmer it all over low heat.

By the way, you can also make an excellent substitute from the potatoes themselves. Lenten mayonnaise sauce is needed for dressing salads. The recipe for this mayonnaise is very simple:

  • medium-sized chopped potatoes along with chopped onions and pour in any boiling vegetable broth and cook for about 10 minutes;
  • Hot ingredients are converted into puree using a blender, a decoction and a glass of vegetable oil are added to it;
  • the resulting liquid puree should be boiled, cooled and seasoned to taste with spices, salt and.

Features of flour sauces

Lenten sauces and dressings turn out tastier if flour is added to the base when preparing them. Flour dressings are quite viscous, they are nutritious and satisfying, and also easily replace oil in dry and bland porridges. Both red and white sauces can be prepared using flour. Here are some tips on how to cook them perfectly:

  • high heat is the enemy of flour sauces, the flour begins to burn and form lumps, so always use the lowest heat possible;
  • if the recipe does not require frying the flour in the dish, then you should dilute it a little with water or vegetable broth and boil it together with the base of the dish;
  • sifted flour will give a silky texture, so it is always best to sift the flour before adding it to the dish;
  • when frying flour for a white sauce recipe, you should not allow it to darken, but for dark gravies it should acquire a brownish-golden hue;
  • flour sauces become tastier when boiled for a long time, but you should not simmer them on fire for more than 25 minutes;
  • pieces of vegetables, fruits and herbs make dishes more sophisticated.

Flour-based gravies and dressings are very diverse. There are classic or basic recipes for such dishes. The recipe for flour red sauce is very simple:

  • heat a spoonful of vegetable oil in a frying pan, add a spoonful of flour into it, stir constantly and bring the flour to the desired color;
  • boil several glasses of mushroom or any other lean broth and pour into a frying pan with golden flour;
  • everything is cooked together, boils, and then filtered;
  • at the end, add salt to the sauce, add fried onions and herbs, lemon juice and, if you can and want, white wine.

White sauce is prepared in the same way, only the degree of frying of the flour is different. These are the basics of flour sauces, and if you need to prepare something special, then other ingredients are added to them.

Bread and nut sauces for fasting

It turns out that even with the base and breadcrumbs you can make excellent sauces. On fasting days, such dishes help not to feel hungry and add zest to monotonous food. Sometimes, to prepare a lean sauce from croutons, all you need is them and vegetable oil - just brown the croutons in a frying pan and add spices. This addition will perfectly highlight the taste of traditional vegetables - cabbage, potatoes, asparagus. In addition, it can be cooked and eaten even on strict fasting days, and this happens very rarely.

You can also make a good gravy from the crumb of bread. If you can eat fish dishes during Lent, this sauce will come in handy. It is very simple to prepare, just boil the crustless bread and zest in fish broth. The dish turns out tasty and very aromatic.

On fish days, the variety of gravies and dressings that can be prepared is quite large. To flavor the dishes you need to prepare nut sauces. There are a lot of recipes for them; it is better to use those nuts that most appeal to the taste, and supplement them with products that have a pronounced aroma. For example, recipes for nut-bread sauces often include vinegar, onions, and herbs. Sometimes nut sauce is prepared using tomatoes, and it turns out very tasty and unusual. Many fasting people, who know recipes for gravies for all occasions, even after the end of fasting continue to prepare them for ordinary quick meals. It is very difficult to refuse a delicious sauce, because it makes the taste buds perceive familiar food in a new way every time and brings a sense of festivity to the everyday menu.

You can’t even imagine how much lean gravy you can prepare for a wide variety of side dishes. The first recipe I present to you is my favorite mushroom sauce.

We will need the following ingredients:

  • 30 g dried porcini mushrooms
  • 250 grams of onions
  • 2 tablespoons premium wheat flour
  • 3-4 tablespoons of vegetable oil
  • salt and spices to taste

How to prepare mushroom lean gravy

Finely chop the onion, heat a frying pan and pour in vegetable oil, then fry the cooked onion in it until golden brown. At this time, place the dried mushrooms in a saucepan with water and boil, allowing them to absorb moisture. Then rinse the mushrooms again with cold water and pass through a meat grinder. Combine them with onions and fry. about 5 minutes. Next, in a separate frying pan, fry two tablespoons of flour in the remaining oil until its color turns golden brown. Then combine the flour with the broth remaining from cooking the giibs and boil a little, about 10 minutes. Combine the fried onions and mushrooms with the resulting sauce and let it simmer for a bit again. You will get a thick and tasty lean gravy.

Will we continue to surprise our family with our culinary skills during Lent?
Let's get started!

Squid sauce

Fresh frozen squid – 0.5 kg

onion one large head

one large carrot

1 liter of water

4 tbsp. heaped tablespoons of premium flour

Bay leaf, salt and pepper to taste

Peel fresh squid from the insides and skin, cut them into small strips. Finely chop the onion with a sharp knife, grate the carrots on a fine grater and fry it with the onion in vegetable oil. Dissolve the flour in small portions in cold water, then combine all the prepared ingredients for the gravy and simmer over low heat for 5-6 minutes.

Lenten flour gravy

Fry the flour in a dry frying pan until golden brown. Make a refried mixture of finely chopped onions and carrots, grated on a fine grater. Transfer the overcooked mixture into a saucepan and, when it has cooled, add the fried flour and stir. Add boiled cold water, mix everything and cook until thickened, add salt and spices to taste.

You can make a similar gravy even without oil. Then the carrots and onions should not be fried, but simmered in a small amount of water.

Ingredients for the main gravy:

half a glass of vegetable oil, 2 tbsp. spoons of vinegar or lemon juice, 0.5 teaspoons of sugar and salt, ground black pepper to taste. Mix all ingredients thoroughly in a glass container and beat. The sauce can be prepared in excess; be sure to shake it before each use. To this basic sauce you can add:

for the onion gravy

1 teaspoon of grated onion or chopped leeks thoroughly ground with salt; for mustard sauce - 0.5-1 teaspoon of ready-made table mustard and another 0.5 teaspoon of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. spoons of tomato juice and 0.5 teaspoons of grated onion;

for gravy with herbs

1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.

Here's another interesting recipe:

Gravy with cumin and horseradish root

Add 1 tbsp to wine vinegar, diluted to taste with cold boiled water. a spoonful of cumin scalded with boiling water, 1-5 tbsp. spoons of grated horseradish. Add juice of 1 lemon. Mix everything thoroughly and use for appetizers of colored beans with boiled vegetables (beets, carrots and others to taste).

Red tomato sauce

Saute 3 tbsp in oil. spoons of flour, dilute with 1 glass of mushroom, vegetable broth or boiling water, stirring so that the mass is free of lumps, and simmer over low heat for 10-15 minutes. Separately, fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. spoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Cook the sauce for another 5-10 minutes, strain, rub the mixture through a sieve, add 2-3 tbsp. spoons of vegetable oil, bring to a boil. Use the gravy hot or cold.

Garlic gravy

Separately, in a frying pan, prepare a thick white sauce from flour fried in oil and boiling water, lightly salt and pepper. When ready, add another 1-2 tbsp. spoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt into the prepared hot sauce and, covering the pan with a lid, let stand for 3-5 minutes.

And finally, you can’t ignore the recipe for Lenten béchamel sauce

Carefully sift 60 grams of wheat flour. Dilute it in a small amount of water and fry in a frying pan until cooked. It is important to wait until the flour changes color a little. But so that it does not turn brown and burn.

Bring two cups of vegetable broth to a boil. Add it to the flour, stirring with a wooden spoon. You need to stir long and thoroughly until the sauce thickens and the lumps disappear (4 or 5 minutes), then remove from heat. Add a pinch of salt, a little lemon juice, grated nutmeg and chopped herbs.

Such gravies are suitable for boiled potatoes, buckwheat rice or wheat porridge, as well as boiled vegetables or fish.

At first, giving up animal products can be very confusing for an unprepared eater. Let's say you found an additional source of protein in legumes and mushrooms, prepared a supply of cereals and vegetables. But what about your favorite sauces and dressings?

Soy and tomato sauces may well set the tone for a simple dinner, but they also quickly become boring. Editorial "Tasteful" I decided to probe the sauces of vegetarian cuisine and offer my beloved readers the most interesting, tasty and unusual dressings. They go perfectly with raw or processed vegetables, mushrooms, legumes and cereals.

Vegan and vegetarian sauces

Bechamel without milk

Ingredients

  • 60 g wheat flour
  • 0.5 stack. warm water
  • 2 stacks vegetable broth (from potatoes, carrots, onions)
  • lemon juice to taste
  • salt to taste
  • nutmeg to taste
  • some chopped greens

Preparation

Dissolve the flour in water, pour the mixture into the frying pan and, stirring constantly, bring until slightly golden brown. In another frying pan, bring the broth to a boil, then reduce the heat and add the flour. Stir until no lumps disappear, cook for 5-7 minutes. Add salt, lemon juice, nutmeg and herbs.

Such sauce goes well with fresh, boiled and baked vegetables, as well as fish.