Category Archives: Gluten Free

Fried Chickpea Gyro Bowls with Tzatziki Sauce

Fried Chickpea Gyro Bowls with Tzatziki Sauce By Alison's AllspiceThe first time I had heard about fried chickpeas, I was reading over at Naturally Ella (an amazing vegetarian blog).  I knew immediately that I would have to try the technique.  A quick pan fry has the ability to add texture and depth of flavor that you wouldn’t normally find in a chickpea.  These fried chickpea gyro bowls with tzatziki sauce are exploding with flavor, and come together quickly for an easy weeknight meal! Continue reading

Turmeric Fried Rice with Edamame

Turmeric Fried Rice with Edamame By Alison's AllspiceTurmeric is all the craze right now because of its huge number of health benefits.  Have you heard about all the things turmeric can do for you?  It is most well known for reducing inflammation, but also reduces risks of Alzheimer’s disease, and has been equally as effective at preventing and treating cancers as pharmaceutical drugs (Duke 2007).  In the past, I have only used turmeric in my curry dishes.  Now, I am trying to put it into more and more dishes to enjoy it’s health benefits.  Try it in my turmeric fried rice with edamame  recipe! Continue reading

Buffalo Blue Cheese Vegetarian Taquitos

Buffalo Blue Cheese Vegetarian Taquitos by Alison's AllspiceThese buffalo blue cheese vegetarian taquitos were created completely on a whim.   Oftentimes I buy a few extra ingredients that aren’t on my grocery list at the store, simply because they are on sale. One night when I needed a quick weeknight meal, I riffled through the fridge and found some 6-inch tortillas, so I whipped up these taquitos .  I had seen a vegan buffalo taquitos pin on pinterest and thought it looked like a fantastic idea, but I hadn’t even look at the recipe. As it turned out, my version is loaded with tangy blue cheese, as well as a healthy does of vegetables! Continue reading

Plantain Black Bean Rice Bowls with Cilantro Pesto

Follow my blog with BloglovinPlantain Black Bean Rice Bowls with Cilantro PestoA few years ago I took a trip to Puerto Rico and had plantains for the first time.  I had always assumed that they were just like bananas, but the truth is that they are pretty different.  A plantain is more well suited for cooking because it has a firm texture.  Banana’s are usually reserved for baked goods because they are soft while plantains will hold up to the cooking process. My favorite part about plantains is that they add a hint of sweetness to dishes like my plantain black bean rice bowls with cilantro pesto. Continue reading

Red Cabbage Feta and Candied Almond Slaw

Red cabbage feta and candied almond slawYes, that is right.  We are making slaw with cheese and nuts today.  This red cabbage feta and candied almond slaw is almost more like a salad.  It has a sharp and savory vinaigrette like a salad, but the red cabbage really eats more like a slaw.  Whether you think it should be called a slaw or a salad is up to you.  Once you try this recipe, you will be hooked!  Continue reading

Spiced Pumpkin Lentil Soup

spiced pumpkin lentil soupToday we are going to talk about soup.  I despised soup as a young adult.  Afterall, it came out of a can.  When I started to make my own homemade soups, I realized that canned soup did not compare at all in flavor and texture.  Homemade soup is a really easy meal to make as well.  I enjoy eating soups over fall and winter the most because they help to warm you up.  This spiced pumpkin lentil soup is especially warming and filling. Continue reading

Wild Rice and Vegetable Soup

Wild rice and vegetable SoupI love to make soup out of whatever I might happen to already have on hand.  If you have a good broth and a few veggies, you can certainly come up with a dinner worthy meal.  In this soup, I used the last of my wild rice.  Wild rice is a wonderful grain; it’s chewy and adds great color.  In this wild rice and vegetable soup I used what I had on hand for vegetables including onion, celery, carrot, and spinach.   Continue reading

Black Bean and Corn Enchilada Spaghetti Squash Boats

Black bean and corn enchilada spaghetti squash boatsLast summer one of the few vegetables I grew in my garden was spaghetti squash. Gardening is a pure delight for me, and the joys can last all season long with vegetables like spaghetti squash that will keep for months. I love how versatile spaghetti squash are for making all kinds of meals.  Spaghetti squash can go way beyond spaghetti and meatballs, like this black bean and corn enchilada spaghetti squash boats recipe. Continue reading

Vegetarian Lentil Loaf with Tomato Glaze

Vegetarian Lentil Loaf with Tomato GlazeMeatloaf was my favorite meal as a kid, especially mom’s recipe.  I would even help out in the kitchen to get some of mom’s meatloaf!  When I turned to a mostly vegetarian diet, I didn’t expect any kind of loaf in my future.  Meat imitations often times fail.  They simply don’t, and won’t, taste like the real thing.  I was hesitant to try a loaf recipe, however, my love for lentils has grown exponentially in the last few years.  I decided to give a lentil loaf a try and we found another keeper for the rotation!  My vegetarian lentil loaf with tomato glaze tastes nothing like meat (and shouldn’t), but is delicious on it’s own accord. It’s hearty, wholesome, and healthy! Continue reading

Super Fast Vegetarian White Chili

Super fast Vegetarian White ChiliThe first time I had white chili, I was being a judge in a chili cook off.  I was in love from first bite!  White chili doesn’t have the typical flavors of chili that use things like chili powder. Instead the green chili flavor is strong, which I love. This super fast vegetarian white chili recipe is quicker to make than most chili recipes.  This recipe uses store bought salsa, making it really fast to throw together, which is always a plus! Continue reading