Vegetarian dishes during Lent

French pea soup

What we need:

  • 400 g green peas (ice cream)
  • 1 carrot
  • 30-50 butter (not butter – its not in the post)
  • 1 - 1.5 liters of water
  • salt
  • spices: a mixture of peppers, fresh or dried mint (or lemon peel), Bay leaf
  • croutons of black bread
How to cook:

1. Pour a small amount of water and boil it. In boiling salted water to put in the green peas. After boiling, cook on weak fire. When the peas are a little boil, add the carrots previously cut into small cubes. Cook until fully cooked.

2. Remove the soup from the heat, choose a whole Bay leaf and stir with a blender to obtain a homogeneous mass. Add pepper, a pinch of mint and lemon zest. Don't forget to add salt. If the soup is too thick, you can dilute it with boiling water. Serve with crackers.

Potato patties

What we need:

  • 850 g peeled potatoes
  • 40 g of purified carrot
  • 40 g semolina
  • 4 tbsp flour
  • 1/4 tsp black pepper, asafetida, pinch of Shambhala
  • salt
  • 2 tbsp. vegetable oil
How to cook:

1. In a little salted water boil 600 grams of potatoes, then chill. Thoroughly mash these, add semolina, stir and leave for 15 minutes.

2. Grate the carrots and the remaining raw potatoes on a coarse grater. Add to mashed potatoes. Put salt, spices, flour, vegetable oil and mix well.

3. Dazzle small patties of the mixture. Spread on oiled baking sheet. Bake in the oven at 190 degrees for 35 minutes one direction, and then 10-15 minutes the other side of the cutlets.

Korean salad with tofu

What we need:

  • 350 g tofu
  • 2 carrots
  • 2-3 tbsp Apple cider vinegar
  • 3-4 tablespoons soy sauce
  • 1/2 tsp coriander, black pepper, a pinch of asafetida
  • vegetable oil
Open secret: asafoetida is one of the most important spices in Vedic cooking. It can be found in the markets and big supermarkets. If asafetida was not at hand, okay, tofu is not lost.

How to cook:

1.Three carrots on a coarse grater. Cut tofu in small cubes and fry it in oil. Put carrots in a salad bowl, add spices.

2. Pour the hot oil with fried tofu. Then add vinegar and soy sauce, stir. It is important to give the salad to brew for 3-4 hours, after which it can bring to the table.published



See also

New and interesting