Manna 

A wide variety of soy recipes - the effect on the body and how to prepare them. The best recipes for lean dishes from rappoport restaurants Lean dishes with soy sauce

ERWIN restaurant. River . Chef Alexey Ryabov

Lean vinaigrette with mushrooms

Ingredients:

Pickled cucumber 16 g

Baked beets 60 g

Baked carrots 15 g

Popular

Baked potatoes 30 g

Green peas 11 g

Pickled mushrooms 30 g

Pickled mushrooms 30 g

Red onion feathers 5 g

Beet dressing:

Pickled cucumbers 10 g

Shallots 10 g

Bulgarian pepper 10 g

Aromatic vegetable oil 20 ml

Salt, pepper to taste

Dijon mustard 10 g

Chili pepper 2 g

Cooking method:

Wash and dry the beets, carrots and potatoes. Put beets on foil, pour olive oil, pepper and salt, wrap and put in an oven preheated to 180 degrees for 2 hours. Do the same with carrots and potatoes, but keep the carrots in the oven for 1 hour, and the potatoes for 30 minutes.

Meanwhile, make beetroot dressing: pickles, shallots and bell pepper cut into small cubes, mix with the rest of the dressing ingredients. Cut carrots, potatoes and beets into 1 cm by 1 cm cubes, add green peas, onions and pickled mushrooms, add dressing and stir.

Bon Appetit!

ERWIN. River, Sea, Ocean and ERWIN. River

Quinoa and arugula salad

Ingredients:

(1 serving)

Quinoa - 100 g

Tomatoes - 100 g

Lemon juice - 3 g

Fresh cilantro - 2 g

Sugar - 3 g

Salt - 3 g

Olive oil - 10 g

Red pickled onions - 30 g

Arugula salad - 15 g

Cooking method:

Chop the onion into feathers, add sugar, salt and lemon juice, leave for 30

brew for minutes. Boil the quinoa and cool. Cut the tomatoes into small cubes.

Mix groats with tomatoes, finely chopped cilantro, pickled onions. Season with olive oil and place in the center of the plate, side by side in a circle

garnish with arugula.

Grand Cafe Dr. Zhivago. Millet with eggplant, bell pepper and hazelnuts

Ingredients:

Wheat groats 200 g

Bulgarian pepper 300 g

Eggplant 300 g

Hazelnut 50 g

Butter 40 g

Salt, pepper to taste

Cooking method:

Wheat groats rinse, cook in salted water for 3 minutes, season with butter. Grind the hazelnuts into crumbs. Peel the eggplant, cut into cubes, simmer until tender in a saucepan in olive oil, season with salt and pepper. Wash sweet peppers, remove seeds, cut into cubes. Mix the porridge with eggplant, bell pepper, hazelnuts, add a little hot water and cook for another 2 minutes.

Restaurant "Chinese gramota. Bar and Food " The chef of the restaurants is Zhang Xiancheng.

Crispy eggplant in sweet sauce.

Ingredients:

Eggplant (medium) - 1 piece
Salt - 3 g
Oyster sauce - 1 tablespoon
Light soy sauce - 2 tablespoons
Water solution corn starch: 1 tbsp. starch + 4 tablespoons water
Boiling water (hot water) - 50 ml
Vegetable oil - 300-400 ml

For sweet and sour sauce:

Rice vinegar- 1 tbsp.
Tomato paste - 4 tablespoons
Sugar - 3 tablespoons

Cooking method:

Wash the eggplant, cut off the stalk and remove the peel. Then make cuts, salt, and leave for 20 minutes. Do sweet and sour sauce: mix necessary ingredients... Then drain the released juice, rinse the eggplant cold water... Warm up in a wok vegetable oil, put in hot butter eggplant. Fry the eggplant until golden brown, remove from the oil with a slotted spoon and transfer to a paper towel. Prepare cornstarch aqueous solution - mix water and cornstarch until dissolved. Stir the solution again before use, since starch does not dissolve in water, it will simply settle to the bottom. Heat a little vegetable oil in a clean wok, pour the prepared sweet and sour sauce into the wok, fry it a little, stirring occasionally to warm it up. Then add light soy sauce, oyster sauce and hot water and continue to cook further, literally for a minute, so that the ingredients warm up. Then add cornstarch water to the wok until the desired consistency is reached (too thick sauce not needed).
V ready-made sauce Add the eggplant and mix thoroughly the wok contents until the sauce is covering the eggplant on all sides. Cook literally a minute. Transfer the prepared dish to a serving plate and garnish with a mix salad.

BlackThai Restaurant... Wok vegetables.


Ingredients:

Soy sprouts - 20g

Bulgarian pepper - 30g

Shiitake mushrooms - 15g

Bok choy salad - 10g

Wood mushrooms - 15g

Green beans - 15g

Eggplant - 50g

Vegetable oil - 25g

Salt - 1g

Granulated sugar - 2g

Garlic - 10g

Vegetable sauce- 15g

Preparation:

Cut the Bulgarian pepper into strips. Chop shiitake mushrooms at random. Cut the eggplants into slices. Fry all vegetables in a wok with vegetable oil, with the addition of vegetable sauce, salt, sugar, garlic.

Cook'kareku. Lenten menu.

Green vegetable salad with honey-mustard dressing.

Fresh broccoli - 40 gr.

Romano Leaves - 20 gr.

Mini spinach - 5 gr.

Cucumbers Lux - 60 gr.

Avocado (soft) - 40 gr.

Almond petals - 5 gr.

Pine nut - 5 gr.

Radish - 10 gr.

Honey-mustard sauce - 50 gr.

Divide broccoli into inflorescences and blanch in salted water, cool. Fry the almond petals and pine nuts. Cut the avocado and cucumber into medium slices. Combine broccoli, cucumber, avocado and romano leaves with honey mustard sauce and stir well. Put the salad on a plate, sprinkle with nuts and garnish with mini spinach and radish.

Cooking honey mustard sauce:

Granular mustard 100 gr.

Flower honey 120 gr.

Olive oil 150 gr.

Mix mustard, honey and olive oil, beat with a blender until smooth.

Unfinished "Geraldine". Chief Igor Kotov.

Baked apple with halva, nuts and pumpkin sauce.

Ingredients:

For a baked apple:

Apple - 1 piece

Honey - ½ tablespoon

Cinnamon - ¼ sticks

Star anise - 1 piece

Cardamom - 1 piece

Vegetable oil - ½ teaspoon

For caramelized nuts:

Cashews - 30 grams

Hazelnuts - 30 grams

Sugar - 2 tablespoons

For coconut espuma:

Vegetable cream "Caselle" - 80 grams

Coconut milk - 40 grams

For pumpkin sauce:

Pumpkin - 150 grams

Star anise - 2 pieces

Vegetable oil - 1 tablespoon

Honey - 1 teaspoon

Coconut milk - 50 grams

For decoration:

Sunflower halvah - 40 grams

Cooking method:

To cook baked apple... Remove the top of the apple with a knife and remove the core without cutting through the apple. Add honey, cinnamon, star anise, cardamom and vegetable oil inside. Cover with the cut apple top. Put in a heat-resistant container and bake in the oven for 15 minutes at 180 (watch when ready).

Cook the caramelized nuts. Pour sugar into the pan and make caramel. Add nuts and fry. Pour the mixture onto parchment paper and set at room temperature. Chop the frozen mass finely with a knife.

Prepare a coconut esmoup. Whip the vegetable cream, add coconut milk... Mix.

Prepare pumpkin sauce. Peel the pumpkin and bake with star anise, vegetable oil and honey in foil in the oven for 15 minutes at 220. Remove the spices and beat in a blender, add coconut milk and beat again.

Collect dessert. Put chopped halva on a plate and pumpkin sauce next to it. Put the baked apple on top of the halva, after removing the spices. Pour caramel nuts around the edge of the plate. Form a coconut espum and place next to the apple. Add mint leaves for garnish.

During fasting, due to constant restrictions, we are especially drawn to something harmful or sweet. To avoid this, the diet should be varied, and the food should be unusual and interesting. To prepare lean dishes that are not inferior to restaurant ones, we turned to Sergei Sushchenko, the brand-chef of Chaikhona No. 1 of the Vasilchuk brothers. He shared recipes from his author lean menu Hungry Chef Askeza.

Ingredients for 1 serving:

  • Oyster mushrooms and enoki, fresh - 50 g
  • Red onion - 15 g
  • Canned beans- 60 g
  • Wakame seaweed - 20 g
  • Garlic to taste
  • Fresh radish - 5 g
  • Avocado - 40 g
  • Cilantro - 3 g
  • Olive oil - 20 ml
  • Orange
  • Lemon
  • Soy sauce - 1 tsp
  • Salt, pepper - to taste
  • Chili sauce - 1 tsp
  • Watercress - for decoration
  1. Cook the mushrooms: boil oyster mushrooms and enoki in salted water until half cooked (about 10 minutes). After that, divide the oyster mushrooms into fibers and mix with the enoki mushrooms.
  2. Soak wakame seaweed in warm water for 15 minutes.
  3. Remove the beans from the jar by draining the liquid.
  4. Prepare the rest of the ingredients: cut the onion into half rings 0.2 cm thick, chop the garlic finely, cut the radish into thin rings, peel the avocado and cut into about 2 cm pieces.
  5. In a bowl, combine mushrooms, onions, beans, avocado pieces, and radish rings. Season with salt, pepper and chopped garlic.
  6. Then add the wakame seaweed, after squeezing them out of the liquid, and the leaves of fresh cilantro.

When serving ready-made ceviche, season with olive oil, 1 tsp. lemon juice, 20 ml orange juice, soy and chili sauce, stir and place on a serving dish. Decorate with watercress.

Ingredients for 9 servings:

  • Lentils - 450 g
  • Vegetable broth - 3 l
  • Onion- 400 g
  • Sun-dried tomatoes- 5 g
  • Watercress for garnish
  • Salt, pepper to taste

  1. Pour lentils into boiling vegetable broth and simmer for 30 minutes.
  2. Fry the onion, add it to the soup, after removing the excess oil.
  3. Pour the prepared soup into deep bowls, garnish with sun-dried tomatoes, cut into strips, and watercress.

Ingredients for 1 serving:

  • Buckwheat - 200 g
  • Vegetable oil - 3 tablespoons
  • Porcini mushrooms - 40 g
  • Oyster mushrooms - 60 g
  • Onion - 1/2 head
  • Parsley or dill - 10 g
  • Cilantro - 10 g
  • Garlic paste - 5 g
  • Watercress for garnish
  • Pepper, salt - to taste

  1. Boil buckwheat.
  2. Prepare the mushrooms: disassemble the oyster mushrooms into fibers (without using a knife), cut the porcini mushrooms into 1.5 cm cubes,? bulbs - straws. Fry mushrooms and onions in a pan with 1 tablespoon. vegetable oil until tender, salt and pepper.
  3. Heat boiled buckwheat in a saucepan with the addition of vegetable oil, mix with fried mushrooms and onions. Place in a deep dish, garnish with watercress. Bon Appetit!

Ingredients for 10 pieces:

  • Vegetable cream - 50 g
  • Sugar - 10 g
  • Vanilla sugar - 1 g
  • Fresh strawberries - 20 g
  • Defrosted cherries - 20 g

For the test:

  • Wheat flour - 1 kg
  • Yeast - 40 g
  • Salt - 6 g

For filling:

  • Defrosted cherries - 500 g
  • Sugar - 70 g
  • Coconut milk - 20 ml
  1. Cooking the dough: heat 400 ml of water, let cool to room temperature, add salt and yeast, mix until the yeast is completely dissolved. Add flour to the mixture and knead the dough until it acquires a uniform consistency. We leave it for 30-40 minutes so that it swells and becomes elastic. After that, give the dough a round shape, let it brew for another 40 minutes and form portioned balls, about 20 g each.
  2. For the filling: add granulated sugar and coconut milk to thawed cherries, stir.
  3. Roll the balls prepared from the dough into a circle, put the minced meat in the middle and pinch the edges, giving the mantas a round shape. Place on a greased surface of a steamer and steam for 20 minutes.
  4. Using a mixer, beat the cream and sugar until a stable whipped mass is formed.
  5. When serving, put cream on a dish, on top - ready-made manti, sprinkle vanilla sugar... Garnish with strawberry wedges, cherries and mint leaves.

Cocktail "Carrot with coconut"

Ingredients for 1 serving:

  • Coconut milk - 50 ml
  • Apple - 50 g
  • Carrots - 400 g
  • Vegetable cream - 1 tablespoon

  1. Prepare fresh carrot: put 300 g of carrots in a juicer, add vegetable cream.
  2. Peel the apple and seeds, add all other ingredients to a blender and 2-3 ice cubes.
  3. Whisk until smooth and pour into a glass.

Hello dear chitatel. I would like to suggestrecipes for such delicious and often underestimated food by many like lean sauce. There is such an event -Great post. At this time, it is prescribed to eat exclusively plant, and not animal food.But in the first week of fasting, you can try the entire range of products suitable for such an occasion. So what can you do?Show your imagination.How often have we tried to diversify the lean menu with? But this is a very good solution if you have a dozen recipes at hand.


The lean menu does not include eggs, milk, animal fats, or meat. Fish allowed limited. The same products cannot be taken for making lean sauces. And what is possible, you ask? You can use vegetables and vegetable broths, herbs, cereals, nuts, flour, mushrooms and all kinds of spices. There are many recipes for lean sauces,choose according to your taste a few will t is not difficult. Don't believe me? Nows make sure to doubt in vain. Lenten kitchen can be done tooeat with sauces very much varied.

Lean food is any food from products of non-animal origin.

Lean Sauce Cooking Options


Lean sauces - those that should be on the table in the post. And if you adhere to the principles healthy eating, then the rest of the time. Correctly selected sauce will make the usual dish original and fresh. In lean sauces, animal oil is replaced with mustard, sunflower, linseed, and nut oil. The base of the white or red sauce is flour and butter. Lemon juice, wine or vinegar.

Lean sauces and optionstheir preparation. If you open cookbook, there is a lotnumber of mouth-watering lean lean in ok ... They are especially good for refueling. fish dishes... ButNot only. Correctly selected plant components allowThey want to get the widest setof different tastes, which is what we need. Here are some lean optionsgravy from different products. Let's start with the fish sauce.

What to serve fish with


Gravy will set off the taste of baked goods n noah or boiled fish.

Pomegranate sauceNarsharab. One of the most d readily available recipes, cook yesthe same inexperienced hostess. Take 0.5 L witheye and heat it on a weak fire 55 minutes ... At the end of this evaporation, dobadd black pepper to the juice.

Lean mayonnaise. It goes well with fish.

  1. In s takan muk and pour in some water water .
  2. Gradually add another 2.5 cups of water, stirring continuously, the lumps will be shouldn't.
  3. Heat the mixture to a boil.
  4. Remove from heat and cool.
  5. In another p conjoin 50 ml olive oil, 2-3 tablespoons of lemon juice, salt, taste sugar and 3 g tablespoonshorches. Mix everything thoroughly, combine with the previously cooked flour mixture, add finely chopped greens.

Given re cept is designed for 4 servings.

And one more spicy and vk at delicious gravy recipe for fish.

  1. V put water heated to a boilthe peel of one lemon and one orange. Cook for 5 minutes.
  2. Wipe off pass through a sieve and placethe resulting shavings into the broth.
  3. Squeeze the juice from the orange and lemon, strain, add the zest and water to the mixture.
  4. Add currant jelly, wine vinegar, port and spices. Simmer everything over low heat for 3 minutes. Remove from the stove, cool and serve with good fish.

Ingredients for 4 servings

  • water - 1/2 cup;
  • lemon and orange - 1 pc. medium-sized;
  • currant jelly - 2 tbsp;
  • wine vinegar - 2 tablespoons;
  • port wine - 4 tablespoons;
  • salt and black pepper - on the tip of a knife;
  • mustard egg - 1/2 tablespoon

You can change a few things in this recipe to your liking. If you are not a supporter of too sour, do not add wine yxus. The required acidwill give lemon juice.

Sauce for the first course


Very tasty, uncomplicated, the most affordable productov, feel free to try to cook this option at home.

  1. Peel the garlic andgrind in a mortar into gruel.
  2. Mix 2 tablespoons black pepper with the resulting garlic paste.
  3. Add to the resulting cm eat 2 tablespoons of any oil and 30 ml each grape vinegar or l imone juice, water. Stir.

Nama call for bread, dip donuts and eat with borscht.

WITHpea flake oous for bread and cakes


Gravy pastepea-based.

  1. Boil a glass of gore flakes. Drain the pea broth, it will be needed at the end ... Stir the boiled peas to state iya puree. Let cool.
  2. Cooler e mashed potatoes are addedblack pepper, hot mustard, vegetable oil and lemonjuice. Everything is whipped thoroughly. E if ma s it turned out thick, maybeo dilute it with pea water.Salt to taste.
  3. Received producttransferred to the jar andput away in a cool place.

O it is perfectly smeared on bread, at first while it is warmit is thin, but then it becomes, standing in the cold, thick.

Ying 4-5 servings of ingredients:

  • water for boiling peas - 2 cups;
  • peas - 100 g;
  • salt, sugar - to taste;
  • black pepper - 1-2 g;
  • hot mustard - to taste;
  • oil - 130 g;
  • lemon juice - 1 tsp.

Sauce "Guacamole”Made from ripe avocado. It turns out very thick and idealbut suitable for bread, tortillas.

  1. Peel the avocado, remove the pit, cut into pieces and grind in a blender.
  2. Add chopped tomatoes and onions, garlic to a blender, squeeze lime juice, chop.
  3. We shift the mass of m salad bowl, salt. The avocado sauce is ready.

Ingredients for 4 servings

  • avocado - 2 pcs;
  • tomatoes - 1 pc;
  • lime - 1 pc;
  • garlic - 1-2 cloves;
  • salt to taste.

Many sauces contain flour. D for dressing saladsit is better not to take them. NSSuitable for baking and making sandwiches.

TOhow to cook lean bechamel


Lean béchamel sauce is being preparedwithout butter and without milk.

  1. A glass of vegetable broth is heated to a boil.
  2. Two tablespoons of floursecond grade obzh ary until golden brown.
  3. Pouring the heated broth into fried flour.
  4. Cook until thick stirring constantly.
  5. Into a thickened massadd a pinch of salt, on the tip of a knife, nutmeg or other spices to taste... Remove from heat and cool.

Served as independent dish or as a gravy.This recipe is for 3-4 servings.A good housewife should always have the legendary French bechamel on the table.

Sauceto pasta


Gravy goes well with pasta.

  1. Fry flour in a pan until creamy.
  2. Fry the onions Bell pepper and celery root in vegetable oil. Chop the onionrings, diced pepper, and grate celery.
  3. Add flour to the fried vegetables.
  4. Mix the tomato paste with water and pour into the flour and vegetables. Simmer everything over low heat for 10 minutes.
  5. Add honey, mustard, garlic, spices and bay leaf at the end taste .

Ingredients for 3 servings:

  • volume t-paste - 100 g;
  • oil - 50 g;
  • flour - 2 tbsp. ;
  • onion - 1 head;
  • sweet pepper - 1 pc;
  • vegetable broth - 1 glass;

For tomato sauce and take homemade ketchup... Ketchup is obtained by prolonged boiling of tomato juice. But don't let that confuse you. After all, the most useful thing in tomatoes is lycopene , but it turns out only after heat treatment tomatoes. Therefore, it is more useful not raw, but heat-treated tomatoes.

Gravyto the potatoes


The most famous sauce of all ov is, of course, ketchup. Never by To I'll drop it in the store, only homemade... Will fit topotatoes, pasta, rice, fish and much more. It is always worth holding the fruit with your hand is homemade ketchup, due to its universalalities. And when there is no time to cook, he will help out.

Classic tomato ketchup. Recipe for 0.5 liters of ketchup.

  1. Take 2-3 kg of good ripe tomatoes.
  2. Rinse, cut into slices, foldput into a saucepan and, heating to boiling and I, cook for 20 minutes.
  3. Remove from the stove and rub the entire mass through a sieve.
  4. Received tomato juice put on the stove again and boil for 1-1.5 hours.During this time, it should thicken and decrease in volume.
  5. Prepare spices. Wrap them in a clean canvas or gauze bagand put in tomato blank tied by the tip to the handle of the pan.
  6. Add salt, sugar and vinegar. Choose the proportions to suit your taste. Provaremove the reeve from the stoves for another 10 minutes NS.

Chilled spill the ketchup and put away for storage... This kind of ketchup cannot be compared to store-bought ketchup. It will be tastier, healthier and cheaper.

Additionally, you can addand other spices such as garlic, red and blackpepper. At the very beginning, until prot irks through a sieve, you can add apples, plums or bell peppers. Your ketchup will benefit from these additions.

Chesnefull-time sauce for potatoes “ Muzdey“. Moldavian "Muzdey" goes well with boiled or baked potatoes. Bytry to cook. Such a seasoningcan not help but like it.

  1. Peeled cloves of garlic, 1-2 heads, grind in a mortar until mushy.
  2. Transfer the grated garlic to a container, add oil, stir.
  3. Dilute with warm broth oily - garlic mixture. Sprinkle with finely chopped herbs or dried herbs. Basil is very good, but not store-bought, but your own preparation. There are a lot of solid particles in the store and the smell is not so strong at all. Homemade basil is easily ground into fine and fragrant pollen.and mixes perfectly with the basegiving the desired flavor. Dl oil I'm such a garlic gravy it is better to take unrefined.

Ingredients for 3-4 servings

  • garlic - rice sauce

    Chinese sour gravy... Good a with rice, vegetablesas well as chicken and pork.

    1. Dissolve two tablespoons of starch in cold water.
    2. Put on the stove and pour in juice, soy sauce, ketchup, add sugar.
    3. Bring to a boil, stirring constantly.
    4. Put away from heat, cool and serve.

    Ingredients for 4 servings

    • water - a third of a glass;
    • starch - 2 tablespoons;
    • pineapple juice - 30 ml;
    • rice vinegar - 30 ml;
    • soy sauce - 20 ml;
    • hot ketchup -1 tbsp;
    • sugar - 100 g

Avoiding animal products at first can be overwhelming for the untrained consumer. Let's say you have found an additional source of protein in legumes and mushrooms, prepared a supply of cereals and vegetables. But what about your favorite sauces and dressings?

Soy and tomato sauces may well set the tone simple supper, but they quickly become boring. Editorial staff "With taste" decided to probe the sauces of vegetarian cuisine and offer her beloved readers the most interesting, delicious and unusual dressings. They are ideal with raw or processed vegetables, mushrooms, legumes and cereals.

Vegan and Vegetarian Sauces

Bechamel without milk

Ingredients

  • 60 g wheat flour
  • 0.5 stack warm water
  • 2 stacks vegetable broth (from under potatoes, carrots, onions)
  • lemon juice to taste
  • salt to taste
  • nutmeg to taste
  • some chopped greens

Preparation

Dissolve the flour in water, pour the mixture into the pan and, stirring constantly, bring until slightly golden brown. In another skillet, bring broth to a boil, then reduce heat and add flour. Stir until the lumps disappear and cook for 5-7 minutes. Add salt, lemon juice, nutmeg, and herbs.

Such the sauce is combined with fresh, boiled and baked vegetables, as well as fish.

Lent this year awaits Orthodox Christians from March 3 to April 19. It's no secret that restricting food during fasting is not a goal, but a means. At the same time, anyone who has ever observed fasting understands that restriction in nutrition inevitably affects the inner state, mood. Refusing heavy food, a person becomes stronger in spirit, thinks about the eternal, resigns himself and is distracted from the everyday hustle and bustle. It is important that during fasting a person pacifies his dependence on food, fights against overeating, gets rid of bad habits and ultimately comes to a more correct way of life and thoughts.

Fasting teaches us not only to forgive and show the breadth of the soul, to pacify our anger and blues. Fasting enables us to understand that the simplest food brings joy and health. Therefore, the basis of the post is precisely natural products that do not overload the stomach or relax the mind. They give energy, great well-being and introduce us to the great idea of ​​Christianity.

Despite the impending restrictions, you should not start your fast in a pessimistic frame of mind. Simple food does not mean tasteless or bland. Lenten meals can taste amazing when cooked with imagination and the right ingredients, such as naturally brewed soy sauce Kikkoman. This natural and useful product can be used in the preparation of the most different dishes- first and second courses, salads and side dishes.

Great addition to soup

During Lent, first courses are of particular relevance. And if you are a little fed up with the usual taste of the soup, there is no better way to diversify the first course than adding a little soy sauce to it.

Kikkoman Naturally Brewed Soy Sauce is great for soups such as mushroom, pea, onion, bean, vegetable, noodle soup and more.

Remember that soy sauce is quite salty, which is why it is an excellent substitute for salt in soup, the consumption of which doctors so zealously recommend that we cut back. So be careful not to add salt to the dish out of habit.

Harmonious duet with fish

Naturally brewed soy sauce has a bouquet of flavors due to its long aging, therefore it is perfect for fish and seafood that can be eaten in holidays fasting (check the calendar), as well as on Saturday and Sunday. Fish and seafood can be marinated in soy sauce and then cooked, such as fried, baked, or boiled.

Making a marinade for fish is very simple. Chop 1 garlic clove. Mix the juice of half a lemon with a quarter spoon of ground pepper, the same amount of dried basil (rosemary, coriander, fennel, curry can be used instead of basil) and half a spoonful of sugar, add this mixture to Kikkoman Naturally Brewed Soy Sauce (100 ml). Put the garlic there and mix everything. In the resulting mixture, you can marinate 500-800 grams of fish. In this case, half an hour is enough. Do not overdo it when pickling fish. It is better that the sauce only covers half of the fish, rather than the whole. This is enough for the soy sauce to impart its unique flavor to the fish.

A good choice for main courses and side dishes

By the way, Kikkoman Naturally Brewed Soy Sauce can be added not only to fish, but also to other main dishes, for example, cook with it. potato zrazy stuffed with rice and onions or bake pies with rice and carrots. Also, soy sauce perfectly complements side dishes, such as rice or crumbly cereals, such as buckwheat.

Buckwheat with Naturally Brewed Soy Sauce can be prepared in several ways. The fastest is to sort out the buckwheat, boil it, transfer it to the pan, add a little soy sauce, mix gently and fry for 5 minutes. Thanks to soy sauce, buckwheat gains an exquisite taste.

If you are running out of time, you can use a slightly more complex method. Fry the buckwheat in the oven, taking out a baking sheet from time to time and stirring the cereals. Since buckwheat with soy sauce is best cooked loose, it is important not to overdo it with water (for two servings of garnish - 5 glasses of water and 200 grams of cereal). Then fill the cereal with water and place on the stove. It should not be salted. Pour the boiled buckwheat with soy sauce and put in the oven for 30 minutes to simmer. The dish will have a special aroma and a completely unique taste.

King lean table- Kikkoman Soy Sauce Salad

Separately, it should be said about salads, which acquire special relevance during fasting. The main problem lean salads is, of course, a gas station. You have to forget about mayonnaise and sour cream; vegetable oil is also not available on all days. Soy sauce, which can be combined with other permitted products, is a great solution to the problem - lemon juice, balsamic and other types of vinegar.

Another one great alternative traditional greasy dressings - a mixture of naturally cooked soy sauce with a tomato, which must first be chopped in a blender, and lemon juice (1 tsp soy sauce and 0.5 tsp lemon juice). You can also add cranberries or lingonberries to salads to taste.

The taste of the sauce goes well with products such as colored, white and red cabbage, tomatoes, corn, lettuce, beets, garlic and many others. Excellent options salads with soy sauce - with mushrooms and cucumbers, beans salad with homemade crackers, salad with cucumbers and cabbage. There are a lot of recipes - choose according to your taste.

On days when oil is not allowed, you can season the salad with tomato juice. Peel and grind the tomato in a blender, add 1 teaspoon of soy sauce and 0.5 teaspoon of lemon juice.

Soy sauce is great on its own and is great as a base for other sauces, such as mushroom sauces. They can be poured over cereal dishes, potatoes and warm salads.

Abstinence in food contributes to the main goal of Lent - repentance, pacification of carnal desires, deliverance from anger and other negative emotions, and the growth of spirituality. Use this opportunity to clear your thoughts, improve your inner state, and let go of problems and inner burdens. And let Kikkoman Naturally Brewed Soy Sauce be one of your best partners in this wonderful endeavor.