No-Oil Tofu and Vegetable Steam Bowl with Ginger-Soy Broth
Steaming is the most underused technique on strict days. Without oil, roasting and frying are closed to you, but stea...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Steaming is the most underused technique on strict days. Without oil, roasting and frying are closed to you, but stea...
Pesarattu is a dosa made not from rice and urad but from whole green mung beans, which means it arrives at the table ...
Винегрет is Russia's most beloved cold salad, and it happens to be naturally fasting-compatible. The combination of e...
Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at...
Black-eyed peas cook quickly without soaking and turn silky and creamy at the edges while staying tender in the middl...
Despite the name, fava in Greece means yellow split peas, slow-simmered until they melt into a silky, sunshine-colore...
Ful medames is the breakfast of Egypt, eaten by millions every single morning, and it is one of the most ancient prep...
Mapo tofu is Sichuan cooking at full volume: numbing, spicy, savory, and slick with chili oil, with cubes of soft tof...
Serbian gibanica is usually a rich cheese pie, but the fasting version swaps the cheese for a filling of spinach, oni...
Beans and greens is one of the oldest fasting meals there is, and it survives because it works. What lifts this versi...
Every fasting pantry needs pickles. They deliver acid, salt, and crunch — three things plant-based Lenten meals often...
If prebranac is the king of Serbian fasting, pasulj is the daily bread. This thick white bean soup is eaten year-roun...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
Sprouting transforms a hard dry lentil into something soft enough to eat raw, with a fresh green snap and a noticeabl...
This is the Russian way with trout — straightforward and perfect. A whole trout (or fillets, if you prefer), stuffed ...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
Hominy — dried corn treated with lime, sold canned as pozole corn — has a chew and a toasted-corn flavor that nothing...
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
Saba shioyaki is the quiet backbone of the Japanese home meal: a mackerel fillet salted, rested, and grilled until th...
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
Mussakhan is Palestinian comfort food at its finest: a mountain of deeply caramelized onions seasoned with sumac and ...
Aloo gobi is the dish that proves potatoes and cauliflower are not boring — they just need to be treated properly. Co...
Kapusniak is the sour cabbage soup that holds the Ukrainian winter table together. The sourness of sauerkraut against...
Halvas is the fasting dessert of Greece — served at memorial services, during Lent, and wherever something sweet is n...
This is a quiet, clean bowl of food — the kind of thing Japanese home cooks throw together when they want something n...
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