We made a very simple and unexpectedly tasty zucchini pie - tender and light in every way! This Lenten pie is made from vegetables and is suitable for vegans and vegetarians, as well as those on a diet or simply preferring a healthy diet. Besides this, the pie turns out very, very tasty! Now that young zucchini is already on sale, I recommend pampering yourself and your loved ones with a delicious and easy-to-prepare pie!

• 1 medium-sized young zucchini;
• 2 tomatoes;
• a bunch of fresh dill;
• 1 cup flour;
• 3 tbsp. spoons of ground flaxseed;
• 1 tsp baking powder;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of apple cider vinegar;
• salt to taste.

Our test uses flaxseed and apple cider vinegar as a binding component. In vegan baking, flax seed often replaces eggs (1 egg = 1 tablespoon ground flax). Therefore, if you do not fast and are not vegan, then you can use eggs instead of flax (for this pie there are 3 pieces).

So, knead the dough for our Lenten pie. First you need to grind the flaxseed in a coffee grinder and add water in a ratio of 1:2 for a couple of hours. Grate the washed and peeled zucchini. Chop the dill and add to the grated zucchini. Pour the soaked flaxseed into the mixture, sift the flour, add salt, vegetable oil, apple cider vinegar and baking powder.

The dough should turn out like very thick sour cream. Transfer the dough into a baking pan, greased or lined with parchment, and level it out. Cut the tomatoes into thin slices and place on top of the zucchini dough. Place the pan with the pie in an oven preheated to 200 degrees. Bake until done, it took me 50 minutes.

The finished cake must first be cooled, and only then removed from the mold and cut. Otherwise there is a risk that it will fall apart. Cut the cooled pie into portions and enjoy the wonderful taste.

Recipe 2: Vegan Lenten Moussaka Casserole

Moussaka is an eggplant casserole, with different interpretations popular in the Balkan countries and the Middle East. Meat is often added to this dish, but today we will teach you how to make a vegan version of moussaka. It is traditionally prepared from eggplants and other vegetables, so we will start from what can be easily found in supermarkets, despite the cold winter.

• 1 large eggplant
• 1 large onion
• 100 grams of champignons
• ½ zucchini
• 4 tomatoes
• 275 ml soy milk
• 1 clove of garlic
• 80 grams of walnuts
• 30 grams wholemeal flour
• Tomato puree
• bread crumbs
• Herbal mixture
• 5 tablespoons sunflower oil
• Salt and pepper
• Greenery

Cut the eggplants and zucchini into slices. Heat 2 tbsp in a frying pan. l. sunflower oil and fry the vegetables in it. Place them on paper napkins to absorb excess fat.

Cut the onion into cubes. Add 1 more tbsp to the pan. l. oil and sauté the onion for about 5 minutes. During this time, cut the mushrooms into slices and add them to the onion. Add chopped garlic there and cook for about 5 minutes.

Add diced tomatoes, tomato puree and a mixture of herbs to taste to the mixture of onions, mushrooms and garlic, cook over low heat until the consistency of the sauce. Next add bread crumbs, crushed nuts, salt and pepper.

Mix the remaining sunflower oil, soy milk and flour in a saucepan and beat with a blender over low heat for about 5 minutes - the mixture should become thick and without lumps. You can add a little more flour if needed.

Grease a baking dish with oil, arrange eggplants and zucchini along the bottom and edges. Pour nut-tomato paste on top, then a layer of white sauce and again with nut-tomato paste.

Bake for about half an hour at 180 C. Garnish with nuts and herbs.

Recipe 3: Lenten Vegan Pasta and Vegetable Casserole

• pasta 1 pack
• zucchini 1 piece
• onion 1 piece
• carrots (medium) 1 pc.
• tomato 2 pcs
• mayonnaise (vegan) 1 cup
• greens 1 bunch

To add a unique aroma, you will need a bunch of any herbs, ground pepper and oregano seasoning. Vegetables will have to be fried in vegetable oil.

It is better to add a little flour to hold the casserole together.

Zucchini and carrots, cut into small strips, need to be lightly fried in vegetable oil. Separately, fry the onion, cut into half rings. While the vegetables are frying, you can boil the pasta in salted water, but be careful not to overcook it and rinse it with cold water after a few minutes.

It is advisable to thoroughly grease a deep square mold with oil or fat, then place a third of the pasta into it. Place half the carrots and zucchini on the bottom layer, add salt and sprinkle with spices. The next layer should be formed from the second part of the pasta, leaving a little for the top layer. After this, you can lay out all the fried onions. Place the remaining pasta on the onion, cover with tomatoes, cut into slices. All that remains is to mix the eggs with mayonnaise and pour over the resulting cake, decorate the casserole with herbs, add chopped garlic, spices and salt as needed.

You should keep the pan in the oven at moderate temperature for 15 minutes, after which the dish will be ready. It can be cut into pieces with a knife and placed on plates for serving.

Recipe 4: Lenten Vegan Potato Casserole

*Potatoes - 1.5 kg.
*Mixed vegetables (frozen) - 1 p.
*Champignons (I used frozen) - 1 p.
*Carrots - 1 pc.
*Onion - 1 pc.
*Garlic, herbs.
*Salt pepper.
*Vegetable oil.

Boil the potatoes and add a little grated carrot so that the potatoes acquire an appetizing golden color:

We drain half the water in which the potatoes were boiled, and from the rest we make a puree, thick enough, you can add a little flour for binding!

In a frying pan, fry onions, carrots, mushrooms, vegetables, herbs, garlic in vegetable oil (for those who do not use oil during fasting, you can simply simmer with the addition of water):

Grease a baking dish with vegetable oil and spread half of the puree evenly:

Add the rest of the potatoes:

Use a spoon to make waves and place in the oven for 15-20 minutes. on medium heat
until golden brown:

Recipe 5: Lenten casserole of pita bread and vegetables

• Armenian thin lavash – 3 pieces (which contains only flour, water and salt),
• Eggplant (frozen will also work) – 800 grams,
• Fresh tomatoes – 3 pieces
• Zucchini – 800 grams,
• Soy milk – 1 glass,
• Water – 2/3 cup
• Tomato paste – 2-3 teaspoons,
• Spices, salt

1. First you need to cut the eggplants into pieces. We soak them in cold salted water, even if they are frozen. Squeezing out the water
2. Cut the tomatoes into pieces or cubes, then cut the zucchini into the same cubes. Mix all the vegetables.
3. Prepare the sauce: take soy milk, add tomato paste and mix everything well. You can beat it with a blender. If you have not yet switched to a salt-free diet, add salt and your favorite spices. Everything, very quickly, our sauce is already ready!
4. Now let's make pita bread. Cut them in half. Take a baking pan of a suitable size or a baking tray with large sides for baking.
5. Place foil on the bottom of the mold, place half of the pita bread on the foil, pour sauce over it.
6. Place the next half of pita bread. Place ¼ of the prepared vegetable filling on it. We also pour the sauce over the filling.
7. Again add half of the pita bread, filling and sauce. Continue this way until the ingredients run out. The casserole should have lavash as a top layer. Lubricate it with the remaining sauce.
8. Place in the oven and bake until golden brown at 180 degrees, about 1 hour, but everything, of course, depends on your oven.

Recipe 6: Lean Vegan Bean and Potato Casserole

• 500 grams of potatoes;
• 200 grams of white beans;
• 2 onions;
• 4 tbsp. vegetable oil;
• salt and spice mixture “For potato dishes” to taste.

A small digression: we are dealing with beans. This means it’s a good idea to soak the white beans in water for a few hours the day before to help them cook faster.

Now let's get straight to the point! The onion comes first: we chop it finely and fry it thoroughly in 1 tablespoon of oil until golden brown.

Boil the potatoes in salted water, which is not completely drained at the very end. Let's imagine that we are preparing mashed potatoes.

Although what can we imagine, it is mashed potatoes that we will make. Just first boil the beans, put them in a dish with potatoes and, calling on a masher to help, create bean-potato puree. Don't forget to add salt during the process. By the way, if you’re not too lazy, instead of kneading, you can grind the beans and potatoes through a meat grinder. But you know me, unnecessary complications stress me out :)))

Grease the baking dish with vegetable oil. Divide the mixture of beans and potatoes in half. Place the first half on the bottom of the mold. And then follows a layer of fried onions.

Cover the future casserole with the second half of the puree. We smooth it out nicely, generously sprinkle it with a mixture of spices for potato dishes and fill it with the remaining oil (we have 3 spoons left, remember?).

All that remains is to bake the casserole in the oven until golden brown. It took me about 45 minutes at 180°C.

The finishing touch: sprinkles of fresh herbs on a crispy crust. Class! Now is the time to cut and try. As for me, the reunification of beans with potatoes was not in vain, the experiment was a success, the people are happy and well-fed, life is wonderful. Bon appetit!

Recipe 7: Lenten rice casserole with olives

• two glasses of rice
• vegetable oil 7 tablespoons
• one carrot
• tablespoon capers
• 100-150 grams pitted olives
• two heads of onions
• parsley
• one leek

I start preparing rice casserole by preparing the vegetables. I peel the onions and chop them finely.

Carrots face the same fate. I just cut it into circles like this.

Add 5 tablespoons of vegetable oil to the pan. I add the onion and start frying it.

I don't wash the rice. I add it to the onion.

I pass it until it becomes transparent.

I fry carrot slices in vegetable oil.

Finely chop the leek.

Transfer to a plate and add salt.

I cut the olives into two halves and...

I add them to the onions.

I add a spoonful of capers to the rice casserole filling.

I stir.

I put half of the rice in the mold. I put a layer of carrots on it.

Add the prepared filling to the carrots.

There's rice on top again.

I pour one liter of hot water, salt and put the rice casserole in the oven for 40 minutes at a temperature of 180-200 degrees.

I took the rice casserole out of the oven and was wondering how I could get it out of the pan. It can also fall apart. At first I decided that I would eat the casserole straight from the pan. I chopped the parsley, sprinkled it on the casserole, I was about to prepare a spoonful, and then a bright thought came to my head and I did the following.

He covered the frying pan with a large dish and turned it over. The casserole itself fell out. I had to chop the parsley again and decorate the casserole with it. What is the conclusion? Before you do anything, think carefully. Although the fact that the parsley was still at the bottom of the rice casserole only benefited it.

Calories: Not specified
Cooking time: Not indicated

Say what you will, but not everyone likes rice as a side dish, even if it is the most delicious basmati or other elite variety of rice. Another thing is rice casserole with mushrooms, the recipe with a photo of which I offer, albeit from ordinary rice and the most everyday products - here you can confidently guarantee that everyone will be full and satisfied. When baked, rice becomes tastier, soaked in oil, the aromas of spices and herbs, and mushrooms and fried vegetables turn the side dish into a full-fledged second course. In this recipe, a filling of sour cream and eggs is added to the casserole, but during Lent these products can be excluded by replacing them with flour diluted with cold vegetable broth.
I also recommend preparing it.
Rice casseroles are also good because you can cook them from regular rice, round or with long grains - the result will be excellent. You need to boil the cereal until half cooked, so that when baking in the oven the rice does not dry out, but rather absorbs the filling and softens. Be sure to fry the mushrooms, onions and carrots so that the casserole has a bright color and rich taste.
How to cook rice casserole with mushrooms
Ingredients:

- rice (dry cereal) – 1 cup;
- carrots – 1 large (200-250 grams);
- fresh champignons – 200 g;
- onions – 2 pcs;
- garlic – 3 small cloves;
- water – 2 glasses;
- vegetable oil – 3 tbsp. spoons;
- green onions or young wild garlic, any greens - a small bunch;
- turmeric, cumin, coriander - a third of a teaspoon each;
- ground paprika – half a teaspoon;
- salt - to taste;
- egg – 1 pc;
- thick sour cream – 2-3 tbsp. spoons;
- sour cream or tomato sauce - for serving.

How to cook with photos step by step

We wash the rice grains, three or four times will be enough. Pour into a cauldron, pour in one and a half glasses of water, and add a little salt. We wait until the water starts to boil, and turn the heat to minimum. Cook the rice covered until it has absorbed all the liquid. Turn it off, without opening the lid, leave it to steam on a warm stove.




Three carrots on a coarse grater or grate them on a Korean grater and cut the strips into two or three parts, making them shorter.

Wash the champignons and renew the cut on the stems. Cut the mushrooms into small pieces. Cut the onion into small cubes.

While the rice is steaming, in the meantime we turn on the oven so that it slowly warms up to +200 degrees, and fry vegetables and mushrooms. Heat the oil in a frying pan, add the onion and finely chopped garlic. Stir and fry until the onion is lightly browned.

Pour in carrots, mix with onions and garlic. Continue frying until the carrots are soft.

Then add the mushrooms, increasing the heat to quickly evaporate the mushroom juice. After a couple of minutes, turn down the flame again, simmer the mushrooms and vegetables until the champignons are ready.






Finely chop a bunch of any greens, choosing according to the season or to taste. The recipe uses young wild garlic - it tastes great with both mushrooms and rice. Add the greens to the fried vegetables and mushrooms and mix.




Salt, add all the spices (select them to taste) and turn off the heat.




Place the rice in a deep bowl. Place the contents of the pan there along with the oil. Mix.

Preparing the filling for rice casserole with mushrooms. Beat the egg and sour cream with a fork into a homogeneous mass with a foam cap. Pour in half a glass of cold water or vegetable or mushroom broth. Since our rice is not cooked until fully cooked, liquid is necessary during baking.

Pour the filling into the rice and stir. Taste for salt and spices and adjust the taste.

Take a deep baking dish, coat the walls and bottom with vegetable oil. Spread the rice with mushrooms and vegetables in an even layer and level it out.

Place in a hot oven on the middle tier. Bake for 20 minutes at 200 degrees. Then increase the temperature to 220 degrees, move the pan to the upper level and cook for another five minutes until golden brown. As soon as the casserole begins to turn golden around the edges, remove it from the oven.

You can slice the rice and mushroom casserole and serve it either hot, straight from the oven, warm or completely cooled. To prevent the casserole from seeming dry, you can serve it with tomato sauce, and if you are not fasting, finely chop the greens, mix with sour cream or yogurt and add this sauce to the rice casserole with mushrooms. Bon appetit!

Author Elena Litvinenko (Sangina)
It turns out just as tasty and satisfying

step by step recipe with photos

Rice casserole in the oven can be sweet or salty - with mushrooms, minced meat, vegetables, cheese. In any case, it will turn out to be a hearty, tasty dish that can be served for lunch or dinner. One of the excellent options is a casserole with mushrooms; use champignons, oyster mushrooms, or even wild mushrooms for it. In the latter case, the mushrooms must be boiled in salted water for 30 minutes, and then fried.

Ingredients

• 100 g champignons
• 1 onion
• 1 carrot
• 3 chicken eggs
• 2-3 tbsp. l. sour cream
• 2 tbsp. l. vegetable oil
• 1/5 tsp. dried thyme
• 1/5 tsp. ground coriander
• 1/2 tsp. salt
• 100 g long rice
• 2-3 sprigs of fresh herbs for serving

Preparation

1. Champignons can be taken fresh or frozen. Wash them and chop them finely. Let long rice cook, previously washed in cool water. Add salt (half the total amount of salt) and cook until tender (25 minutes).

2. Peel, wash and grate the carrots on a coarse grater. Peel and finely chop a medium-sized onion.

3. Beat a few chicken eggs into a bowl. Add sour cream to them.

4. Also add the remaining salt, ground coriander and dried thyme.

5. Whisk the eggs with spices and herbs.

6. Grease a baking dish with vegetable oil. Place the cooked long rice into the pan.

7. Fry mushrooms, carrots and onions in frying oil - turn the heat to low, stir the food and after 5-6 minutes remove the pan from the heat.

Hello, dear readers! Today I sat down at the computer to write an article about rice casserole and for the first time I don’t have a plan for what this article will be about. Well, of course, it’s clear what about rice casserole. What else? Is it dry and uninteresting to present a recipe for rice casserole and that’s it?

No, I cannot and do not want to dismiss my readers so easily. Why then was it necessary to create this culinary blog? So that it turns into yet another dump of culinary recipes. There are quite enough of them in our boundless Internet space, and there are many hundreds, if not thousands, of such rice casseroles.

At the very beginning, when I just started blogging, it wasn’t that long ago, I thought I’d start churning out recipes in batches. I’ll print a lot of them and there will be happiness and traffic for me. Here is an example of such an article “” But then I realized. Such rice casserole makers are a dime a dozen, and this won’t surprise anyone now. People reading my blog should learn not only how to cook rice casserole, for example, but also receive some other useful information.

There must be some kind of club of like-minded people in which I am the chairman, and it will depend only on me how interesting it will be in my culinary club. It should be a kind of mini social. a network where everyone can express their opinions, communicate with each other, leave comments, ask questions to the blog author, take part in competitions, etc.

This is what I strive for, not everything is really working out yet, I just don’t have enough time, but I hope with your help I will succeed. Anyone who wishes can start right now. In the article “” you will find the first crossword puzzle for which there are monetary rewards for solving it. Details in the article.

I simply cannot and do not have the right to gather people under the roof of my house and feed them one rice casserole. Imagine you came to visit a person, he silently fed you and sent you on your way. Would you like to return to it later? I think not. Although, for the sake of a freebie, some can endure everything and the next time they are called again, they will also take a few pieces with them.

In my articles, I really wanted not only delicious dishes to be at the forefront, but also simple human communication, and everything that stands behind it. That’s why I’m trying to introduce you to myself, my way of life, my worldview and build a trusting relationship with you, my readers. And rice casserole is essentially just an excuse. Moreover, a favorite and tasty excuse.

When I say rice casserole, you of course understand that I mean my passion for cooking. Someone can say that he’s flooding, he wanted to communicate. He wants to earn money from God on his own. To which I will answer, everyone judges for himself and his judgments depend largely on his upbringing.

Money is not the most important thing in life, although without it there is nothing good either. From time immemorial, our whole life has been connected with this despicable metal and crispy pieces of paper. Many people judge how successful a person’s life is by the amount of waste paper in their bank account. Forgetting about such criteria for assessing human happiness as faith, hope, love, strong family, true friends acquired in suffering and without. Friends not only in words, but also in deeds.

And in the end, even everyday food, when it is prepared with great love, when the cooking process itself gives you great pleasure, when your family and friends thank you with warm words and give you their smile as a token of gratitude for your work - this is HAPPINESS!

You don’t need to see people only as objects on which and with the help of which you should earn your capital. These are, first of all, living beings who, just like you, want to eat, sleep, laugh, cry, love, believe, hate - in general, in one word, live.

That’s why I don’t want and don’t have the moral right to stupidly brush off my readers by talking on my culinary blog only about casseroles and the like. For this purpose, there are collections of culinary recipes in bookstores. I want to believe that you agree with me. Is not it? Maybe you have a different opinion on these issues? I look forward to your comments, and also suggest subscribing to my news.

Well, just an hour ago I was thinking. What should I write about in the article? As soon as I wrote down my thoughts on paper, a small article immediately took shape. Let's move on.

So, now about her darling, casserole. Let me start with the fact that it is fasting and will be a good help to all fasting people during the days of strict fasting. I recommend trying it out. Once you try the casserole, you won’t be able to tell right away that this dish is lean. There's nothing fancy about it though. Everything is very simple.

Lenten casserole

Take the following products for rice casserole:

• two glasses of rice
• vegetable oil 7 tablespoons
• one carrot
• tablespoon capers
• 100-150 grams pitted olives
• two heads of onions
• parsley
• one leek

I start preparing the treat by preparing the vegetables. I peel the onions and chop them finely.

Carrots face the same fate. I just cut it into circles like this.

Add 5 tablespoons of vegetable oil to the pan.

I add the onion and start frying it.

I don't wash the rice. I add it to the onion.

I pass it until it becomes transparent.

I fry carrot slices in vegetable oil.

Finely chop the leek.

Transfer to a plate and add salt.

I cut the olives into two halves and...

I add them to the onions.

I add a spoonful of capers to the rice casserole filling.

I stir.

I put half of the rice in the mold. I put a layer of carrots on it.

Add the prepared filling to the carrots.

by Notes of the Wild Mistress

It is no coincidence that rice is recommended for dietary nutrition, because it has cleansing properties from toxins and excess liquid. Rice dishes are prepared for medical nutrition, many dishes with rice are also on the children's menu. And during fasting days, delicious rice dishes on your table will come in very handy.

Useful properties of rice

Rice contains B vitamins, as well as vitamin 33, E and carotene. Many people know that these substances are needed for healthy skin, nails and hair, as well as for the normal functioning of the nervous system.

Rice is also rich in microelements that ensure the performance of our body - selenium and iodine, phosphorus and potassium, iron and zinc, and, of course, calcium, necessary for joints.

Almost half of rice consists of starch, which is easily absorbed by the body and stimulates the gastrointestinal tract, and the presence of complex carbohydrates makes rice dishes very nutritious and easy to digest.

Recipes for Lenten Rice Dishes

Among the Lenten rice dishes there are a lot of recipes for delicious casseroles and porridges. And this is no coincidence, because casseroles and porridges are known to us from ancient Russian cuisine. True, they used to be called Krupeniki, Grechaniki, Lapshevniks, etc.

Delicious casseroles and porridges can be made from rice. The proposed Lenten recipes are suitable for those who observe fasting. And these dishes will also come in handy on a regular everyday menu.

Rice casserole with mushrooms

Lenten dish with butter

Products: 300g rice, 200g boiled mushrooms, 100g onions, 100g carrots, 50g vegetable oil, herbs, salt to taste.

Peel and chop the onion, wash the carrots, peel and grate on a coarse grater. Sauté the prepared onions and carrots in vegetable oil for 3-5 minutes.

Pass the boiled mushrooms through a meat grinder. Boil the rice in salted water until tender, then drain and rinse.

Mix rice, mushrooms and sauteed vegetables, add salt and pepper, stir, sprinkle with herbs and place in a baking dish.

Bake in the oven until browned.

Rice porridge with pumpkin

Lenten dish without oil

Products: 500g pumpkin, 200g rice, 400g soy milk, 400g water, 2 tablespoons sugar, salt to taste.

Sort the rice, rinse and pour boiling water so that the water covers the grain by 2 cm, and close the lid tightly. When the rice swells, add soy milk, put it on low heat and cook the rice until tender.

Wash the pumpkin, peel it, cut it into small cubes and sprinkle with sugar. When the pumpkin gives juice, put it on low heat and cook until soft. Then the pumpkin needs to be mixed with boiled rice and brought to a boil.

Rice soup with cherries

Lenten dish without oil

Products: 500g cherries (you can take frozen ones), 4-5 tablespoons of rice, 5-6 glasses of hot water, 0.5 cups of sugar.

Sort the cherries, remove the seeds and place in a separate bowl so that the cherries release juice. Pour hot water over the cherry pits, bring to a boil, boil for 2-3 minutes, then strain.

Put rice into the strained decoction of cherry pits, add sugar and boil over low heat for about 30 minutes, then add the cherries along with the juice to the soup, bring to a boil and cook for another 5-7 minutes.

Bon appetit!