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Cardamom

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Shawarma-Seasoned Root Vegetables

Warm, inviting Middle Eastern spices pair well with the earthy flavors of cold-weather root vegetables. Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal. Feel free to substitute other root vegetables for the carrots and parsnips.

Cardamom Cookies with Almonds

More nutty and savory than sweet, these cookies make a lovely pairing with a cup of tea. For dessert, serve them with vanilla ice cream or a fruity sorbet.

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Orange Dal

Sarah Bienaimé, who lives in Auvergne, France, loves experimenting with different colors and flavors for dal, a traditional Indian stew. Serve with basmati rice or naan.

vegetarian times recipe

Overnight Chai Steel-Cut Oats

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says.

No-Knead Swedish Cardamom Braid

No-Knead Swedish Cardamom Braid

The veganizing of a recipe traditionally rich in eggs and butter is an inspiration, and the easy, no-knead recipe is a stroke of genius. 

Garam Masala

Garam Masala

Once you’ve gotten the hang of roasting whole spices, it’s a snap to make your own version of this beloved Indian blend.

Vegetables Korma

Vegetables Korma

The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.

Cardamom Baked Pears

Cardamom Baked Pears

Warm or chilled, these lightly spiced baked pears make a luscious low-fat dessert. If you don’t have ground cardamom on hand, try sprinkling the pear halves with nutmeg, cinnamon, ginger, or allspice for a different flavor twist.

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