What to cook for Lent

Maslenitsa is over and Lent is coming. I associate its beginning with the beginning of spring.

Today, everyone decides for themselves whether, and how strictly, to observe Lent.

Our family has observed Lent for many years. For us, it is less about fashion or tradition than about what feels right for our bodies.

The dietary rules we follow are simple: we avoid animal products, including fish. In fact, it’s only the first week that’s hard, while you are still adjusting and, out of habit, wants to start the morning with a cup of coffee with milk and a piece of cheese.

Over all this time, I have accumulated many Lenten recipes. I have already published some on the site. Here I am collecting the Lenten dishes I make myself.

Appetizers and salads

Lenten bean spread. A delicious, satisfying spread for sandwiches, especially with sliced tomatoes and fresh cucumber.

Seaweed salad with crab sticks. This salad can be prepared on days when eating fish is allowed.

Seaweed salad. A simple dinner salad for anyone who enjoys seaweed.

Salad with cherry tomatoes, olives and pine nuts.

Salad with beans and corn. Very little effort for an excellent result.

Fresh cabbage salad with green onions.

Bean pate with sun-dried tomatoes and mushrooms A delicious, filling spread for breakfast sandwiches.

Soups

Oatmeal soup. Delicious and nutritious soup. Use vegetable broth during Lent; at other times, I use chicken broth.

Lentil soup. We really enjoyed this soup. I used green lentils, but red lentils also work: they give the blended soup a bright, springlike color and cook much faster.

Pumpkin and corn soup. Bright and tasty soup. Like spring sunshine in a bowl.

Main courses

Pilaf with lentils. The author recommends paying attention to protein intake during Lent and describes lentils as the most protein-rich legumes.

Lenten oat patties. An easy dish to prepare. Can be eaten hot or cold. You can play with flavors by adding different seasonings.

Lenten rice with mushrooms and Brussels sprouts. A tasty and nutritious dish. Suitable for both lunch and dinner.

Millet porridge with potatoes and onions. An easy recipe. Quick to prepare and a welcome change during Lent.

Lenten cabbage patties. Soft, tender center and crispy crust. Light aroma of garlic and spices.

Another version of cabbage patties. This time with the addition of boiled millet. I found them much tastier than the previous ones. They have a very tender and soft center.

Desserts

Lenten pancakes with yeast. I've been making pancakes using this recipe for many years. They are no harder to make than ordinary pancakes with milk and eggs. Best eaten hot. We don't really like cold ones. So I make only as many as we will eat straight away.

Lenten honey muffins. Soft and fragrant. Moderately sweet. To make the muffins even tastier, add a little cinnamon, cardamom and nutmeg.

Layered dry-mix apple cake. I bake this pie often, especially in the fall, when all the surrounding markets are filled with apples.

Homemade shortbread. Crispy and crumbly cookies.

Lenten chocolate pie. A soft, tender, very moist chocolate sponge cake. Serve it in slices, or split it into two or three layers and fill with jam or preserves. A tart filling works best.

Lenten chocolate cookies. Soft and fragrant. Instead of vanillin, you can add another flavoring: rum, coffee or amaretto. It will also be very tasty.

Lenten banana muffins. What can I say? Not the prettiest, but delicious.

Crumbly shortbread cookies. Very much like the cookies sold in pastry shops.