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Caraway

Jeweled Rice

The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.

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Tabil

In Tunisian Arabic, tabil means coriander, so it’s no surprise the pungent, slightly peppery seed is the dominant ingredient in this spicy mix. If you prefer a milder flavor, use less red pepper flakes.

Moroccan Whole Chickpea Hummus

Moroccan Whole Chickpea Hummus

Adding whole chickpeas to hummus gives this dip a hearty, chewy texture. Here the chickpeas are sautéed with onion and spices for extra flavor. For extra flavor, garnish with olive oil, chopped green chiles, and chopped cilantro.

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Egg Noodles with Cabbage and Chard

Combining green cabbage with Swiss chard adds sweetness and color to this homey recipe. Season with salt at the end of cooking to keep the cabbage from turning soggy.

Classic Rye Bread

Classic Rye Bread

This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.

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Tangy Braised Red Cabbage

This dish has roots in Eastern Europe, where a traditional meal of cabbage and beets can be found on many dinner tables. Raspberry vinegar adds a delicious sweetness, but red wine vinegar can be substituted.

Tempeh Reubens with Caramelized Onions

Layers of tempeh, sauerkraut and caramelized onions give this warm sandwich a rich, well-integrated flavor. Although you can spread the bread with mustard, the Russian dressing is delicious and takes just minutes to make—you can do it while the tempeh is simmering. If you like, top the assembled Reubens with slices of soy cheese, then run the sandwiches under the broiler just until the cheese melts. Two brands that melt nicely: Soy Moon Gouda or Veggie Slices American cheese. The Russian Dressing makes 1/2 cup.

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Trieste-Style Bean and Sauerkraut Soup

Called jota, this thick, hearty soup is perfect for warming body and soul during the first cold snap. In this version, mushrooms stand in for the traditional Italian bacon, or pancetta, providing a rich undercurrent of flavor without meat or added fat. The soup will taste even better after an overnight rest in the refrigerator. Reheat it gently. Don't neglect to rinse the sauerkraut well or the soup will taste too salty.

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