I know there’s nothing sexy about beets and caraway, well that is until you taste it. That’s high praise from someone who doesn’t like caraway that much. I found this recipe in the great vegetarian cookbook called Cafe Paradiso Seasons by Denis Cotter. This is by far the cookbook I get the most use out of. I received it a few years ago and I’m still finding gems in it all the time.
I hesitated at first because, well, it had caraway. NOT my favorite spice. But Denis has yet to be wrong. I love everything I’ve made from his book. If you are bored of the same old vegetarian recipes you keep seeing over and over again, than this is the book for you. It’s creative, imaginative and the combination of flavors and textures are always spot on. This recipe happens to be vegan but most of his stuff is not. The way in which he uses dairy and eggs, it would be challenging to substitute those ingredients out. Just an FYI. But we’re not even vegetarian. We just like to eat vegetarian, so it works great for us.