Ђувеч / Djuvec (Vegetable Rice Casserole)
Djuvec is the Balkan answer to the question "what do you do with all these peppers and tomatoes?" Rice baked slowly w...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Djuvec is the Balkan answer to the question "what do you do with all these peppers and tomatoes?" Rice baked slowly w...
Traditional Spanish gazpacho contains olive oil and bread. This xerophagy version strips it back to its raw essence: ...
Dovlecei pane are Romania's answer to fried zucchini, and the fasting version replaces the egg batter with a sparklin...
Mămăligă is to Romania what bread is to France — the foundation upon which everything else rests. During fasting, whe...
This is a one-pan braise that marries firm white cod with chickpeas in a spiced tomato sauce — cumin, coriander, and ...
Bissara is breakfast for working people across northern Morocco — a thick, velvety purée of dried split fava beans, s...
Pozole is one of Mexico's most ancient dishes — a ceremonial soup built around hominy, the giant kernels of nixtamali...
Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with sta...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Sprouting transforms a dried mung bean into something crisp, sweet, and alive — and it nearly doubles the available p...
Handmade pierogi are a labor of love, but the fasting dough is actually easier to work with than the egg-based origin...
A proper fasting moussaka that does not apologize for itself. Layers of fried eggplant and a rich lentil-tomato sauce...
A bean purée without a drop of oil sounds like it would be flat. It isn't — the trick is using the bean's own starchy...
Most tabbouleh is mostly parsley. This one keeps the avalanche of herbs but folds in soaked-not-cooked brown lentils ...
Khao Soi is the great noodle dish of Chiang Mai — a deep, golden coconut curry broth poured over soft egg-free wheat ...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
Gumbo is Louisiana's defining dish, and this version proves that fasting food can be as bold and layered as anything ...
Smoked mackerel is a pantry staple across Russia and Northern Europe — rich, oily, deeply savory, and available year-...
Sundubu jjigae arrives at the table still violently bubbling in its stone pot, fiery red and fragrant with gochugaru ...
Marinara sauce does not need oil. Tomatoes contain enough natural sugars and acids to build a sauce entirely on their...
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
Lagana is the bread of Clean Monday (Καθαρά Δευτέρα), the first day of Great Lent in the Greek Orthodox tradition. By...
This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each...
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