The onions are cleaned, washed, cut into juliennes and fried in oil, over low heat, so that they do not burn, but only soften a little and get a sweet taste.
Wash the eggplant and zucchini and cut into rounds, then cut into quarters. They are also hardened, smothered, in a saucepan, over the onion, over low heat.
Clean and wash the carrots and parsley well, wash and cut the slices. The celery is also cleaned, washed and chopped, then all these roots are hardened over the other vegetables.
Wash the tomatoes, cut them into thin slices and put them in the pan where all the other vegetables are. Add the bell pepper and the capsicum, clean the ribs and stalks, wash and slice. Stir gently in the pan, so as not to crush the vegetables and let the pan simmer to simmer.
Peel the potatoes, wash and cut into cubes, and the garlic is cleaned, washed and finely chopped. Add these to the pan, along with the tomato paste thinned with a glass of water. Season with salt and pepper, then put the pan in the oven over medium heat for 25-30 minutes.
Meanwhile, pick, wash and finely chop the parsley leaves. Turn the vegetables lightly in the pan, so that they all penetrate and when they are cooked, turn off the heat from the oven and sprinkle with chopped parsley.
It can be served immediately, with toast, or glued and with pickles.
This dish can be cooked both in summer, when the vegetables are fresh, and in autumn or during fasting periods. Try with confidence!
Amount: 1100-1200g / Servings: 4-6 servings
Preparation time: 15 min / Total time: 55 min
- 3 potatoes
- 3 onions
- 100 gr peas
- 100 gr green beans
- a carrot
- an Apple
- 2 pickles
- 4-5 tablespoons of broth
- 4 tablespoons oil
- 2-3 cloves of garlic
- Bay leaves
- a bunch of dill and a bunch of parsley
- salt and pepper
Method of preparation:
Onions and carrots, clean and grate, fry in hot oil.
Add the other finely chopped ingredients and boil together for 30 minutes. Add the broth, sliced garlic, bay leaves, salt and pepper and bake.
After it has dropped, take it out of the oven and sprinkle with finely chopped greens.
How to make the best monk pot
So, during this fast you can try the monk pot recipe, written in the book "Romanian dishes, wines and customs".
Fasting recipe it is vegan and has its origins in Vâlcea, and is mostly based on celery and cabbage. Obviously, you can be inventive with this pot recipe specially designed for the period of an Orthodox Christian fast.
- 2 medium onions
- 1 grated carrot on a large grater
- ½ leek slices
- 1 small eggplant cut into quarter slices
- 1 small zucchini cut into quarter slices
- ½ of small cauliflower
- 1 large potato
- 1 red pepper
- 3 ripe and juicy tomatoes
- 4-5 cloves of garlic
- 200 g green beans
- Optional: cabbage and celery
- 100 ml tomato broth
- 100 ml oil
- salt and pepper
Preparation of a monk pot recipe for the Lent of the Holy Apostles Peter and Paul
This recipe is very easy to make for both housewives and those who do not know the art of cooking very well. You don't have to be a master of gastronomy to prepare it. The monk pot is easy to cook and very tasty.
Cut the vegetables into small or large pieces, depending on everyone's preference. Grease the pan with a little oil, add a little water to taste. The tenderest of the vegetables are fried for a few minutes, after which they are all put in the pan in the oven.
Preferably, thick pots, jars or hyena dishes are used. At the end, pour broth over the vegetables, but they can be served without this ingredient, depending on how you want to eat them.
The monk pot recipe, left by Radu Anton Roman. The perfect food for the Lent of the Holy Apostles Peter and Paul
The fast of the Holy Apostles Peter and Paul begins on June 15 and lasts until June 28. A monk pot recipe is ideal during this period when all Orthodox Christians do not eat meat, milk or eggs, except for fasting.
Deceased, the former journalist Radu Anton Roman, specialized in culinary art, left to the Romanians several recipes, including dishes that you can make during a fast.
Lent of the Holy Apostles Peter and Paul it is also popularly known as Lent, but it is also called Lent, as it was recognized in antiquity, after the Holy Spirit descended on the Holy Apostles Peter and Paul.
The monk's pot is an easy-to-cook dish, cheap, light and full of vitamins. This pot is the moderate food that, if it is well arranged, makes you lick the pan and on the smoked back and kiss and the hand that made it, as it is sanctified.
Choose fresh, young vegetables, as follows: green beans, peas, okra, cauliflower, eggplant, zucchini, cabbage, bell peppers, carrots, parsley, celery, onions, green parsley, dill.
The bean pods are cleaned, washed and drained. The peas are boiled in boiling salted water for 15-20 minutes.
The prawns are cleaned and scalded in borscht, in which a knife tip of lemon salt is added (only if the borscht is not sour enough) and it is left for 3-5 minutes.
The cauliflower unwrapped in the bouquets is kept in a bowl with salt water for 10-15 minutes, after which it is washed and scalded for 3-4 minutes.
Eggplants are cleaned, cut into large pieces, placed in a bowl, sprinkled with salt and left for an hour until all the bitter juice is drained, then washed and drained in a clean napkin. and lightly fry in oil on both sides until soft.
Finely chop the green parsley and dill, and cut the onion into fish shapes. A juice is prepared from tomatoes, to which salt is added to taste. Grate the zucchini, cut them into slices and cook for 2-3 minutes.
About ratatouille and its origins
There is no "original recipe" for ratatouille because it is a simple, peasant dish from the south of France. His full name is „ratatouille from Nice ”because it comes from the Nice region (from the ancient Occitan language). It is pronounced "ratatui".
The housewives there make this pot of vegetables using eggplant, zucchini, red and yellow peppers, onions, garlic, spices (salt and pepper) and aromatic herbs: thyme, basil, bay leaf. The oil used is olive oil and is used in abundance, as in most dishes in the Mediterranean basin. Some recipes call for the use of a small amount of dry white wine or vegetable soup, in others there are olives, artichokes or even potatoes.
The formula of a classical ratatouille can be expressed in parts:
- 1 part eggplant
- 1 part pepper
- 1 part zucchini
- 0.5 parts onion
- 1 part red
- garlic to taste (but not exaggerated)
Ratatouille is related to the Balkan pot, to the Hungarian lecsó but also to the Italian peperonata or caponata (I leave you with all these recipes at the end).
Ratatouille in a pan or saucepan
In the south of France ratatouille is prepared at home with larger, more rustic chopped vegetables. The idea is that all the pieces of a certain vegetable have similar dimensions to cook at once. Restaurants and bistros offer a more elegant option with vegetables cut into small, equal cubes.
There are two cooking options for this ratatouille in a pan or saucepan: with sauteed vegetables separately, set aside and reunited at the end and cooked a little together with tomatoes and herbs (bouquet garni) or with vegetables in a row for cooking, depending on their specific time. I applied the last option because it is the most common and fastest.
Scrape the oven
Ratatouille is a versatile dish that can also be prepared in the oven. This version is very aesthetic and became famous with the release of the cartoon "Ratatouille" (see video at the end). Basically we have the same components but cut into thin slices that are arranged in a spiral shape in a heat-resistant form & # 8211 the recipe here.
From the quantities below it results approx. 6 servings of ratatouille (garnish) or about 3-4 good servings as a stand-alone (fasting, vegan).
- 300 g eggplant
- 300 g of zucchini
- 300 g bell pepper (red, yellow, green)
- 300 g ripe or canned tomatoes (drained)
- 150 g onions
- 2 cloves of garlic or 2 cloves of green garlic
- 3 tablespoons olive oil
- optional: 100 ml dry white wine or vegetable stock
- ground black pepper
- fresh or dried herbs: basil, thyme, green parsley, bay leaf
Monk POT - fasting recipe
The dishes prepared at the monastery have a special taste. All those who have had the opportunity to dine in the refectory of a monastery can confirm this.
The explanation is that everything is as natural and healthy as possible. Fresh, locally grown vegetables are used in cooking.
It is also very important the spirit with which we prepare a meal, a meal or anything else. The monks and nuns do everything out of love for the pilgrims, in a state of prayer and peace.
The pot is a rich, very nutritious and filling food. The recipe we present to you is very easy to prepare at home. You can shorten the list of ingredients below, or add other vegetables you like, such as mushrooms, eggplant, or rice, or more greens and spices.
• 6 potatoes
• 6 tomatoes
• 3 carrots
• 3 bell peppers
• 3 onions
• 1 celery
• 1 zucchini
• 200 g of green pods
• ½ cabbage
• 8 tablespoons oil
• parsley, salt and pepper
• 500 ml of hot water
Peel the potatoes, carrots and celery, wash and cut into cubes or as small as you want. The cabbage is cut finely, the green beans are cut into rounds, and the tomatoes are scalded, then they are peeled and they are also cut into small pieces.
Heat the oil in a large saucepan. Peel an onion and fry it in oil with the carrot and celery pieces.
After a few minutes, add the rest of the ingredients and pour in the water. Vegetable soup can be used instead of water.
Add salt and pepper. Then put the dish in the oven and let the vegetables cook for about 45 minutes.
The pot is served with chopped green parsley on top. It is good warm, with polenta, or with homemade bread.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Holy and healthy fasting food: 5 recipes from the monastery that you can make yourself
Located in the southern part of Bucharest, on the road leading to Calarasi, Pasarea Monastery gladly opens its gates for anyone wishing for prayer, peace and tranquility.
With hospitality and kindness, they answered our requests, offering us some of their recipes.
3 potatoes of the right size, 2 carrots, 2 bell peppers, 1 zucchini, half a cauliflower, half a cabbage, a handful of green beans, a celery, 2 onions, 4 tomatoes, a teaspoon of tomato paste or 2 tablespoons broth, 2 tablespoons chopped green parsley, 2 tablespoons butter, salt to taste.
The vegetables are washed, peeled (potatoes, celery, carrots, zucchini) and cut into small cubes.
The cabbage is chopped finely, the cauliflower is broken into bunches, and the green beans are cut into 2-3 cm pieces. Peel the onions and fry in a pan with hot oil, add the chopped vegetables and peppers, add salt and quench with water and broth or tomato paste.
The tomatoes, cut into cubes, are placed on top, together with half of the chopped greens. Then put the dish in the oven, on the right heat and leave for an hour. When it is almost ready, sprinkle with green parsley and tomato paste.
A cup of white beans, 5 large onions, 150 ml butter, 2 carrots, 1 teaspoon paprika, 6 cloves garlic, salt to taste, tarragon or thyme, 1 teaspoon chopped green parsley, 1 teaspoon tomato paste.
The beans are chosen, washed well in several waters, then put in the evening, in cold water, to soak. The next day, change the water and bring to a boil until it boils, when the water changes again, then add 1 cleaned onion, cut into quarters, 2 cleaned carrots, chopped in half, tarragon or thyme and let everything boil until the beans become soft.
Then it is strained through a sieve. In a saucepan, heat the oil and heat the remaining 4 onions.
When the onion is browned, add the tomato paste, the paprika, the beans strained with the vegetables, salt to taste. Boil until well reduced and finally sprinkle with chopped green parsley.
250-300 g farm mushrooms, 2 tablespoons oil, 1 tablespoon chopped green dill, 3 tablespoons wine, 1 teaspoon flour, salt, pepper to taste.
The mushrooms are cleaned, washed well and cut into small pieces. Heat the oil in a bowl, add the mushrooms, mix, add a little water and simmer for 30-35 minutes.
Add flour, diluted in wine, salt, a little dill, and simmer for another 15 minutes. At the end, sprinkle the rest of the dill, add pepper to taste.
It can be served as such or with natural potatoes.
5-6 handfuls of stevia, 6 cloves of garlic, 2 suitable onions, 1 tablespoon chopped green dill, 250 ml oil, 1 tablespoon flour, salt, pepper to taste.
Stevia is washed and boiled in boiling salted water. Leave for 10-15 minutes and keep a cup of the juice in which it boiled.
Finely chop the onion, crush the garlic and fry both in a pan with hot oil. Add the flour and juice in which the stevia was boiled.
Finely chop the stevia and add it over the onion. Leave until well incorporated, and at the end, the taste matches salt and pepper to taste. Stevia food can be served with rice pilaf or natural potatoes.
Stevia is a plant rich in vitamins (B, C and K), mineral salts (potassium, phosphorus, magnesium, calcium, iron, zinc), protein, fiber, antioxidants. It also helps lower blood pressure, cholesterol and control diabetes.
5 piles of nettles, 2 suitable onions, 6 cloves of garlic, 1 tablespoon chopped green dill, 250 ml oil, 1 tablespoon flour, salt to taste.
The nettles are washed well and boiled in boiling salted water. From the juice in which they were boiled, a cup is retained.
Put the oil in a bowl, heat it, cut the onions into small pieces and cook until golden. Add the crushed garlic, sprinkle with flour and pour the juice in which the nettles were boiled.
They are finely chopped and added to the onion sauce, stirring constantly so as not to stick. Serve with polenta and garlic sauce, as desired.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Fasting monk pot, according to Radu Anton Roman's recipe
We are in Lent and we need delicious recipes from ingredients of vegetable origin to pass more easily for this rather difficult period from a food point of view. And what could be more suitable for a family meal, in cool weather, if not a tasty pot made from a wide range of vegetables?
Read also: "Poor potatoes", Radu Anton Roman's recipe. The cheapest and most delicious fasting food
We present to you, below, how to prepare the monk's pot, according to a recipe tested and recommended by the great master of Romanian gastronomy Radu Anton Roman. It is a recipe that is extremely easy to make.
Read the free edition of November of Unica magazine. You can find it HERE
Ingredients needed for the monk pot:
- 4-5 potatoes
- 3 carrots
- 2 bell peppers
- 1 zucchini
- 1 cauliflower
- 1 small cabbage
- 1 plate of green beans
- 1 small celery
- 100 ml red broth
- 3 onions
- 5 tomatoes
- 1 glass of oil
- 3 links green parsley
- salt pepper
How to prepare the monk's pot:
We start by peeling celery, onion, zucchini, carrots and potatoes. Chop the onion, put it to harden in oil. Meanwhile, cut the vegetables as follows: mouthfuls (potatoes, zucchini), thin slices (carrots, celery and tomatoes), fidelity (cabbage), pieces (cauliflower, green bean pods and peppers).
Read also: Delicious fasting sarmale, according to Radu Anton Roman's recipe
Put the chopped vegetables over the onion, so that they also harden a bit. Quench everything with water, salt and pepper to taste, sprinkle some of the chopped greens and put everything in the oven for about 60 minutes. After the cooking time has elapsed, remove the preparation from the oven, sprinkle the rest of the parsley on top and serve hot.