Category Archives: Grains

Roasted Poblano and Quinoa Vegetable Soup

Roasted Poblano and Quinoa Vegetable Soup by Alison's AllspiceDuring winter when I’m craving a big warm cozy bowl of soup, I always make a big batch of vegetable soup.  This year I switched it up from my best-ever vegetable soup and made this roasted poblano and quinoa vegetable soup.

The backbone of the two soups is the same, plenty of aromatics, flavorful broth, a sprinkle of seasonings and a balance of different flavored vegetables.  I love the heat of the poblanos balanced with the sweetness of corn and bell pepper in this version. Continue reading

Slow Cooker Vegan Red Beans and Rice

Slow Cooker Vegan Red Beans and Rice by Alison's AllspiceThis slow cooker vegan red beans and rice recipe makes 4 servings in a 1.5 quart slow cooker.  I love meal prepping this dish for work day lunches!

Usually I don’t measure vegetables like pepper and onion, I dice the whole thing and consider any extra veggies in the dish a good thing!  That being said, you don’t want to end up with too much to fit in the small slow cooker. Continue reading

Smoked Tofu and Jackfruit Jambalaya

Smoked Tofu and Jackfruit Jambalaya by Alison's AllspiceThis smoked tofu and jackfruit jambalaya is the best jambalaya I have ever made.  Back when I used to eat meat, I ate traditional jambalaya at reastaurants but never tried cooking it.  Since, I have made many versions, some veggie, some with shirmp, and this recipe stands out as the clear winner.

I think this vegan version is outstanding no matter if you are a meat eater or not. The smoked tofu adds subtle smokiness that you would get from andouille sausage. The jackfruit replaces chicken, adding a nice chewy texture that also helps the dish stay moist. Continue reading

Creamy Cashew Wild Rice Soup with Mushrooms

Creamy Cashew Wild Rice Soup with Mushrooms by Alison's AllspiceWhen I first tried this creamy cashew wild rice soup with mushrooms, I was blown away!  I could not believe that the soup I was eating was dairy free and vegan.

The blended cashews in this soup add more than creaminess, they also add nuttiness that pairs perfectly with wild rice and mushrooms. Continue reading

Smoked Tofu Brown Rice Onigiri with Miso Sauce

Smoked Tofu Brown Rice Onigiri by Alison's AllspiceToday we are taking a short trip around to the word with a Japanese recipe, onigiri.  My take on onigiri includes smoked tofu and brown rice, with a delicious miso sauce for dipping!  What is onigiri exactly?  Well, let me explain!

Onigiri are Japanese rice balls that are traditionally eaten as a snack or taken on-the-go for an easy lunch.  They are filled with various kinds of fillings, usually fish or briny vegetables like pickled plum or kelp. Continue reading

Sweet Potato Kale Quinoa Bowl

Sweet Potato Kale Quinoa Bowl by Alison's Allspice Bowl meals come by many names,  Buddah bowls, power bowls, nourish bowls, grain bowls, etc., and are just about the easiest thing to make.  You just toss everything into a bowl!  The ratio of ingredients is what  I like best about bowl meals, including this sweet potato kale quinoa bowl.

This bowl is not a kale salad, and it is not a quinoa salad either. It is truely a bowl meal that is balanced with grains and proteins, fresh vegetables and cooked vegetables, as well as crunchy and soft textures. Continue reading

Smoky Swiss Chard Polenta Bowls with Toasted Chickpeas

Smoky Swiss Chard Polenta Bowls with Toasted Chickpeas by Alison's AllspiceI love to use polenta to make bowls because it is so creamy and dreamy!  I topped these polenta bowls with smoky swiss chard and toasted chickpeas.  Lets discuss the toppings!

I have a love hate relationship with swiss chard.  It comes in so many beautiful colors which attract me to it as a vegetable.  It is also very nutritious.  So what’s to hate?  Swiss chard can be bitter.  Cooking helps, but it lacks texture when cooked.  Continue reading

Savory Fajita Steel Cut Oats

Savory Fajita Steel Cut Oats by Alison's AllspiceI have long read about savory oats, but it took me a long time to try them.  I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first.  The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!

The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa.  Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading

Imitation Crab Sushi Bowls

Imitation Crab Sushi Bowls by Alison's AllspiceThe first time I tried to make sushi with short grained brown rice, the rolls completely fell apart.  I ended up eating the recipe as a sushi bowl, and was pleasantly surprised at how much I enjoyed it, so I developed this imitation crab sushi bowls recipe.

I really love sushi rolls, and I do make them at home.  You can see an oooold sushi recipe post here.  One of the first on the blog, I had so much to learn back then! Continue reading

Tomato Artichoke and Mushroom Rice Bake

Tomato Artichoke and Mushroom Rice Bake by Alison's AllspiceThis casserole-like tomato artichoke and mushroom rice bake recipe came about on Christmas day.   I was asked if I wanted to help cook, and of course the answer was yes.  I had been reading about some rice-based stuffing recipes somewhere and made this recipe on the fly with the ingredients we had on hand. Continue reading