3 original lean chef recipes

A lean dish does not mean boring at all. The chefs of three Moscow restaurants are sure that it can be tasty, healthy and unusual. If you are tired of the traditional Lenten menu, then write down our recipes for salad with pumpkin and tofu, pasta with broccoli and mushrooms, and Caesar with oyster mushrooms and vegan mayonnaise.

205 calories

3 original lean chef recipes3 original lean chef recipes

Salad with pumpkin and fried tofu

Lenten salad with an unusual dressing according to the recipe chef -chef of the restaurant " INDUSTRY" Konstantin Ivlev.

3 original lean chef recipes

COOKING TIME :

45 minutes

NUMBER OF PORTS:

5 servings

Cooking process

  1. Bulgur lightly dry in a frying pan without oil, and then boil with a little salt.

  2. Cut the tofu into small pieces and fry in a pan with a small amount of vegetable oil.
  3. Bake pumpkin in the oven without oil.
  4. Cut the baked pumpkin and cucumbers into cubes. Finely chop the greens.
  5. Prepare a dressing: to do this, mix lemon juice, mustard, soy sauce, honey, sesame and olive oil.

  6. Put all the ingredients in a salad bowl, season with sauce, spices and mix. Sprinkle with greens and sesame seeds before serving.

650 calories

3 original lean chef recipes3 original lean chef recipes

Spaghetti with broccoli, mushrooms and pesto

Vegan pasta according to the recipe of the chef of the Fornetto cafe-pizzeria Andrey Ivanov.

3 original lean chef recipes

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Oil (olive extra vergine)

120 ml

Cooking process

  1. Fry chopped mushrooms and stewed broccoli into pieces of olive oil.
  2. Boil the spaghetti to al dente according to the instructions on the package.

    Add to mushrooms and broccoli.

  3. Then pour the vegetable broth and cook for another 1-1.5 minutes so that the pasta is saturated with the resulting sauce.
  4. Make a lean pesto: to do this, beat the basil with pine nuts, garlic, olive oil and salt in a blender.
  5. Add the pesto to the pasta, mix and place on the plates.

400 calories

3 original lean chef recipes3 original lean chef recipes

Lenten recipe for a popular salad from the chef Hills restaurant Anton Kletarov.

3 original lean chef recipes

COOKING TIME :

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Broth (from porcini mushrooms)

130 ml

Vinegar (sherry or wine)

1 ml

Cooking process

  1. Make lean mayonnaise. To get started, put 70 ml of olive oil in the freezer for 20 minutes.
  2. Fry the flour in a saucepan without oil until it is rosy (a nutty flavor should appear). Then, pouring 100 ml of mushroom broth without removing from heat and stirring vigorously, bring to a homogeneous mass so that there are no lumps within a minute.

    After the flour has been brewed, remove from heat and refrigerate.

  3. In the cooled base add mustard, vinegar, salt, sugar and lemon juice. Stir whisk until smooth.
  4. Continuing stirring, add a thin stream of cold olive oil, and then the remaining mushroom broth. The sauce should be like thick mayonnaise.

  5. Cut the ciabatta into thin slices, grease with olive oil, sprinkle with salt and thyme and bake in the oven at 180 degrees for 3 minutes.
  6. Peel the oyster mushrooms, cut them from the mycelium, salt and fry in a hot frying pan in olive oil until golden brown. Do not overcook: the mushrooms should remain a little raw inside - this will give them juiciness.
  7. Dice the tofu and add a little salt. Wash the salad, dry and Narva into large pieces - the size of 5 by 5 cm.

    Tomatoes also cut into large cubes.

  8. Transfer the tomato salad to the salad bowl, season with lean mayonnaise and mix. Arrange on plates and add fried oyster mushrooms, ciabatta chips and tofu on top.
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