Category Archives: Grains

Roasted Broccoli Steaks and Chickpeas with Yogurt Sauce

Roasted Broccoli Steaks and Chickpeas with yogurt sauce by Alison's AllspiceThis months recipe redux theme was to create a gut-healthy meal.  When I think of gut health, I think of two things: fiber and probiotics.  I made roasted broccoli steaks and chickpeas with yogurt sauce.  Yogurt is my favorite food-based probiotic, and it makes a delicious, creamy sauce.  I choose broccoli and chickpeas because they have two different types of fiber that are both great for gut health- more on this later.  Finally, to make it a full meal, I plated the roasted broccoli and chickpeas over barley! Continue reading

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

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

One Pot Spanish Wheat Berries with Chickpeas and Olives

Wheat berries are my favorite grain to cook with.  They are inexpensive, and the texture is outstanding!  I feel like they get overlooked so often because gluten free grains are popular right now.  Also, fancier wheat grains are often used by recipe developers, so they get all the hype.  I have tried both farro and kamut (ancient wheat grain varieties), and I don’t think they are worth the extra money when compared to standard wheat berries.  This one pot Spanish wheat berries with chickpeas and olives is a take on arroz con pollo, made vegetarian of course! 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

Bean Barley and Mushroom Stew

Bean Barley and Mushroom StewBarley is one of my favorite grains to cook with during the winter.  For a grain, it has comfort food written all over it.  I especially love it in a warm bowl of soup or stew.  When it cooks in a dish like this bean barley and mushroom stew, the starches released make a creamy, silky texture that helps to thicken the stew and make it more luxurious without adding cream. Continue reading

Moroccan Sweet Potato Millet Bowl

moraccan Sweet potato millet-bowl-with-parsley-chickpeas-and-rasinsThis is the perfect time of year to enjoy sweet potatoes.  They are so cheap at the store that I somehow ended up with a whole fridge drawer full!  Oops.  Oh well.  At least I love to eat them and they are easy to incorporate into many dishes.  This moroccan sweet potato millet bowl is great for serving a crowd because it will accommodate many diets.  It is both vegan, and gluten free. Also, the warming spices are perfect on cold winter days! Continue reading

Mustard Greens and Smoked Trout Rice Bowl

Mustard Greens and Smoked Trout Rice BowlBack in this post about my CSA, I mentioned that mustard greens was the most difficult ingredient I had received.  Mustard greens are rather bitter, and some people love the flavor.  For me, I wanted that bitter horseradish-y flavor to be something subtle within a dish.  I attempted some mustard green lo mein that didn’t work out, and some mustard greens salad, which was way to much for me!  This mustard greens and smoked trout rice bowl was exactly what I was looking for!   Continue reading

Balsamic Asparagus Barley Bowl

Balsamic Asparagus Barley Bowl for twoAbout a month a ago, I started my Asparagus Mini Series, where I highlighted recipes using asparagus.   Asparagus is my favorite spring-time vegetable that I only get when it is locally available.  Asparagus is sooooo much better when it is fresh!  This balsamic asparagus barley bowl recipe was developed shortly after I completed the mini series, but was still worthy of sharing before next spring! Continue reading