Unusual ideas for Lenten dishes: the chef’s recipes that will decorate your table at home

A salad with an impressive variety of textures that keeps you full for a long time thanks to its high content of vegetable proteins (tofu), valuable fiber (vegetables and herbs) and healthy fats (avocado and nuts).

Ingredients

Fresh arugula – 60 g, tomatoes – 240 g, avocado – 2 pcs, beets – 160 g, tofu cheese 120 g, ground nuts – 20 g, sauce for vinaigrette (see below) – 80 g.

How to cook

Ingredients:

Broccoli – 300 g, oyster mushrooms – 500 g, celeriac – 500, onions – 100 g, coconut milk – 250 g, vegetable oil – 80 g, soy sauce – 20 g, water – 250 g, salt – to taste.

How to cook:

Boss’s comments:

When buying oyster mushrooms, you should choose strong, elastic, not dried mushrooms. The smaller the mushrooms, the brighter their taste and the more elastic their texture. If you want to make a thicker celery puree, you should add coconut cream instead of milk. The taste will be more delicate and the texture will be creamy. You can replace the broccoli with any vegetable or add peppers and tomatoes.

Ingredients:

Cauliflower – 500 g, potatoes – 600 g, bell pepper – 500 g, vegetable oil for frying, salt, pepper, paprika to taste, lean soft cheese – 180 g, garlic – 2 cloves, chili pepper – 2 -3 small pods.

How to cook:

Ingredients:

Eggplants – 4 pieces, sun-dried tomatoes – 200 g, Svan salt – to taste, microgreens – for decoration, bread chips or your favorite fresh bread

Boss’s comments:

At the restaurant, we cook the eggplants over coals, which gives the dish an extra touch of flavor. At home you can bake it and add a little smoked paprika. These eggplants are served both as an independent hot or cold appetizer and as an addition to the main course.