Кутья / Сочиво — Christmas Eve Wheat Berry Dish
Кутья is among the most ancient dishes in Slavic Orthodox tradition, served on Christmas Eve (Сочельник), at memorial...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Кутья is among the most ancient dishes in Slavic Orthodox tradition, served on Christmas Eve (Сочельник), at memorial...
Āsh-e reshteh is the great green soup of Persia — thick with chickpeas, kidney beans, and lentils, threaded with whea...
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
Murături is the Romanian word for pickled vegetables, and the winter pantry of every Romanian grandmother is lined wi...
Escovitch fish is Jamaica's answer to escabeche — whole fish fried until shatteringly crisp, then draped in a tangle ...
Gigantes plaki is one of the great dishes of the Greek table — enormous white beans baked slowly in a thick, sweet to...
Marinara sauce does not need oil. Tomatoes contain enough natural sugars and acids to build a sauce entirely on their...
These no-cook energy balls are the closest thing to a protein bar that xerophagy permits. Dates provide the binding —...
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Malosol'nie ogurtsy — "lightly salted cucumbers" — are the quintessential Russian summer pickle. Not a vinegar pickle...
Seventy grams of plant protein in a single bowl, ready in five minutes, fully fasting-compliant on oil days. This is ...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Ukrainian sauerkraut traditions are rich and varied. This version includes grated apple for sweetness and enzyme acti...
Mushrooms are the no-oil cook's best friend: as they heat, they release their own dark, savory liquid, and if you let...
Beyond the vinegar murături, there is a Romanian tradition of proper lacto-fermented pickles — turşu fermentat or mur...
Massaman curry is the gentlest of the Thai curries — warm and fragrant rather than fiery, with cinnamon, cardamom, an...
The genius of this dal is that coconut milk provides all the richness you would normally get from ghee or oil. The fa...
Shrimp and grits is a cornerstone of Southern American cooking, and it is one of the finest fasting meals available —...
Red lentils dissolve, and that is their gift. Simmered with squash until both collapse, they make a thick golden pott...
Giardiniera — "the gardener's pickle" — is the Italian answer to the question of what to do with the end-of-season ga...
Thai curry is built on a foundation of coconut milk, and coconut milk needs no help from oil. The traditional method ...
When the Typikon prescribes xerophagy — the strictest fasting level, with no cooked food, no oil, no wine — you need ...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
If ciorbă de legume is the light sour soup, ciorbă de fasole is its heavier, more formidable brother — a thick, filli...
Romanian ghiveci is a slow-cooked garden in a pot — but the de post version made for the long fasts leans on beans to...
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