Raw Sprouted Chickpea Spread
Hummus is one of the great fasting foods, but traditional hummus requires cooking the chickpeas and adding tahini (ma...
Great and Holy Saturday
Hieromartyr Antipas, Bishop of Pergamum / Holy Martyrs Processus and Martinian (1st c.)
Hummus is one of the great fasting foods, but traditional hummus requires cooking the chickpeas and adding tahini (ma...
Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender ...
A proper Thai green curry — fragrant coconut broth, fiery green chili paste, and the snap of Thai basil — loaded with...
Jamaican rice and peas is one of the Caribbean's greatest contributions to the world's table — long-grain rice cooked...
Thai fried rice is the ultimate wok dish — fast, flexible, and infinitely satisfying. The secret is day-old rice, hig...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
Shrimp scampi is one of the fastest luxury meals you can make — large shrimp sautéed in a flood of garlic, white wine...
This is the most calorie-dense, most satisfying, and most portable xerophagy meal that requires no preparation beyond...
Spaghetti with clams is one of the great pasta dishes of the world — briny, garlicky, and elegant in its simplicity. ...
Fasolakia is one of the foundational ladera dishes — green beans braised long and slow in tomato sauce and olive oil ...
This is a quiet, clean bowl of food — the kind of thing Japanese home cooks throw together when they want something n...
Massaman curry is the gentlest of the Thai curries — warm and fragrant rather than fiery, with cinnamon, cardamom, an...
Misir wot is Ethiopia's definitive fasting dish — fiery red lentils stewed in a sauce built on berbere spice and cara...
Fassolada is the national dish of Greece, and it is a pot of beans. Not a steak, not a roast, not a pastry — beans. T...
This is the dish that appears on every Greek table on the Annunciation and Palm Sunday — a whole fish, scored and rub...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
Smoked mackerel is a pantry staple across Russia and Northern Europe — rich, oily, deeply savory, and available year-...
A straightforward, deeply satisfying lentil stew in the tradition of monastic kitchens. This recipe works on oil days...
Grilled octopus is one of the defining dishes of the Greek islands — tender tentacles charred over high heat, dressed...
Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian...
These no-cook energy balls are the closest thing to a protein bar that xerophagy permits. Dates provide the binding —...
The name means "the imam fainted" — supposedly from the sheer quantity of olive oil used, or perhaps from how delicio...
Greeks have been braising squid with tomatoes and potatoes for as long as anyone can remember. The squid starts tough...
Bell peppers stuffed with nutty buckwheat and earthy mushrooms, braised in tomato sauce until everything melds togeth...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
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