What Are Some Classic Orthodox Christian Fasting Recipes?

In Orthodox Christianity, fasting is a critical practice. While the exact rules of fasting may vary, the purpose behind it is the same—to achieve purity and humility and teach oneself restraint. Much like other religious fasting, Orthodox Christian fasting involves refraining from certain foods. So, food recipes eaten on those fasting days must be adapted accordingly. Some classic Orthodox Christian recipes for fasting periods include lentil soup, chickpea stew, bean salad, and roasted veggies. 

Religious fasting can also be an opportunity to explore the health benefits of fasting. It may be used to achieve a caloric deficit, which, in turn, can help with weight loss. If you’re looking to lose weight with fasting, give the Fastic app a try. It’s an all-inclusive fasting management system to track your fasting and feeding cycle and everything you consume (plus tips and guides). 

What Should Be Avoided During an Orthodox Christian Fast?

The restrictions on food vary based on the occasion of fasting. Some fasting periods last for weeks. The Great Lent fast lasts 40 days before the Holy Week, leading to Easter. During this period, meat, dairy, fish, olive oil, and wine must be avoided. However, there are some days, like the weekend, when these foods and drinks may be consumed. 

The Nativity fast also lasts 40 days, but it’s less restrictive. Certain foods like fish are allowed on specific days. 

Besides these fasting periods, Wednesdays and Fridays (except those with religious holidays) are also fasting days. Some Orthodox Christians avoid all foods till evening if they’re fasting on these two days of the week. Others only avoid specific foods. 

5 Classic Orthodox Christian Fasting Recipes

If you’re an Orthodox Christian looking to partake in fasting, you’d want to follow recipes that are not restricted. That means no meat, fish, or dairy. 

Here are some classic Orthodox Christian fast-friendly recipes that are heavy on plant-based ingredients. 

1. Lentil Soup (Faki Soupa)

Ingredients:

• 1 cup dried brown or green lentils

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, chopped

• 1 celery stalk, chopped

• 1 can (14 oz) diced tomatoes

• 4 cups vegetable broth or water

• 1/4 cup olive oil or alternative oil (if allowed)

• 1 teaspoon dried oregano

• 1 bay leaf

• Salt and pepper to taste

• 2 tablespoons red wine vinegar (optional)

Instructions:

1. Rinse the lentils and soak them for 30 minutes (optional).

2. In a large pot, sauté onions, garlic, carrots, and celery in olive oil until soft.

3. Add the lentils, tomatoes, broth, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.

4. Season with salt, pepper, and vinegar if desired. Serve hot with crusty bread.

2. Stuffed Grape Leaves (Dolmades)

Ingredients:

• 1 jar grape leaves, rinsed

• 1 cup uncooked rice (preferably short-grain)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• Juice of 2 lemons

• 1/4 cup vegetable or see oil (if allowed)

• 2 cups vegetable broth

• Salt and pepper to taste

Instructions:

1. Sauté onions and garlic in oil until translucent. Add rice, herbs, salt, and pepper. Cook for 5 minutes, stirring constantly.

2. Add 1 cup of vegetable broth and simmer until absorbed.

3. Place a teaspoon of the rice mixture on each grape leaf and roll tightly.

4. Arrange the stuffed leaves in a pot, seam side down. Add the remaining broth and lemon juice. Cover and simmer for 30-40 minutes. Serve warm or at room temperature.

3. Chickpea Stew (Revithia)

Ingredients:

• 2 cups dried chickpeas (or 3 cans, drained and rinsed)

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1/4 cup vegetable oil

• Juice of 1 lemon

• 1 teaspoon dried oregano

• 4 cups water or vegetable broth

• Salt and pepper to taste

Instructions:

1. Soak chickpeas overnight, then drain and rinse. (Skip this step if using canned chickpeas.)

2. In a large pot, sauté onions and garlic in vegetable oil until soft.

3. Add chickpeas, broth, oregano, salt, and pepper. Simmer for 1-2 hours (or 30 minutes if using canned chickpeas).

4. Stir in lemon juice before serving. Serve with crusty bread.

4. Bean Salad (Fasolada Salad)

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 red bell pepper, diced

• 1 cucumber, diced

• 1 red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup vegetable/seed oil

• 2 tablespoons vinegar

• 1 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Combine beans, vegetables, and parsley in a bowl.

2. Whisk together oil, vinegar, oregano, salt, and pepper. Pour over the salad and toss well.

3. Let sit for 20 minutes before serving to allow flavors to meld.

5. Roasted Vegetables with Herbs

Ingredients:

• 2 potatoes, chopped

• 1 sweet potato, chopped

• 2 carrots, sliced

• 1 zucchini, chopped

• 1 red onion, quartered

• 1/4 cup olive oil (if allowed) or alternative

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Toss all vegetables with oil, thyme, rosemary, salt, and pepper.

3. Spread on a baking sheet and roast for 30-40 minutes, turning halfway through.

4. Serve as a main dish or side.

Tips for Religious Fasting

• Try experimenting with foods you’re allowed to eat during fasting periods (you can make delicious recipes with just a few ingredients, including vegetables). 

• Check the fasting rules to ensure you’re following them correctly (in Orthodox Christianity, the restrictions and allowances can vary by church). 

• Only practice fasting if you’re healthy. Kids, the elderly, pregnant women, and the sick are typically exempt from religious fasting. 

• Ensure you’re hydrated during fasting, especially if you’re avoiding all food on Wednesdays and Fridays. 

• Explore the health benefits of fasting, like weight loss and gut cleansing. 

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