Category Archives: Vegetarian Main Dish

Tofu Mushroom and Zucchini Kabobs with Creamy Chimichurri Sauce

Tofu Mushroom and Zucchini Kabobs with Creamy Chimichurri Sauce by Alison's AllspiceThe end of summer is upon us and it is very hot here.  That means grilling season is here as well! I love to grill when it is hot so that I don’t heat up the house cooking.  These tofu mushroom and zucchini kabobs with creamy chimichurri sauce make a great light meal for the hot weather too.

I loved the brightness of red wine vinegar and fresh herbs that are used in chimichurri.  It is traditionally paired with grilled meats, but is quite delicious with grilled vegetables and tofu. Continue reading

Grilled Veggie and Halloumi Pitas

Grilled Veggie and Halloumi Pitas by Alison's AllspiceThese grilled veggie and halloumi pitas are a summertime favorite when it is too hot to cook in the house.  The halloumi cheese has a delightful squeaky chew and I adore its caramalized flavor off the grill.

My biggest concern when I started experimenting with grilled halloumi was that it would stick to the grill, and it does not!  In my experience, if the cheese isn’t wanting to loosen from the grate, it is not sufficiently browned yet.  It should remove easily when it’s ready to flip. Continue reading

Barbecue Tofu Sandwiches

Barbecue Tofu Sandwiches by Alison's AllspiceThe first time I tried these barbecue tofu sandwiches, I was surprised at how good they were!  I mean, this recipe is so simple, I didn’t expect it to wow me.  I knew it had to become a blog recipe right away.

My first tip for success with this recipe is to use a quality barbecue sauce.  Tofu is a blank slate, and the barbecue sauce is the major player adding flavor, so it has to be good.  I recommend making homemade, such as my Peach Bourbon BBQ Sauce or my Homemade Rhubarb BBQ Sauce.  I used the later in the photos here. Continue reading

Easy Southwest Chopped Salad

Easy Southwest Chopped Salad by Alison's AllspiceI started making this easy southwest chopped salad for lunches last summer and it is still a favorite.  Although this salad requires a little chopping, I still consider it easy because I almost always have all the ingredients on hand.

Having a well stocked pantry makes it easy to whip up a good lunch without much pre-thought.  I use canned black beans, frozen corn, jarred jalapenos, bagged tortilla chips, hot sauce and bottled ranch.  I always have cabbage and onions in the fridge.  Therefore the greens are ususally the only thing I need to put on the grocery list! Continue reading

Asian Noodle Stir Fry Salad

Asian Noodle Stir Fry Salad by Alison's AllspiceDuring summer, I don’t like to use the oven or do too much serious cooking that will heat up the house.  I eat a ton of salads during summer, but sometimes you just want something a little more substantial, but still light and refreshing.  This Asian noodle stir fry salad hits all those points. Continue reading

Baked Arugula Falafel

Baked Arugula Falafel by Alison's AllspiceI love falafel, and homemade falafel is easier to make than you might think.  This baked arugula falafel recipe is a great way to incorporate more greens into your diet, and it still tastes like falafel that you crave.

When I first tried this recipe, I really thought the arugula would make the falafel taste different from my favorite all-cilantro version of falafel.  The difference, however, was very subtle. Continue reading

Apple Cheddar Kale Salad

Apple Cheddar Kale Salad by Alison's AllspiceIt is finally here.  It’s salad season!  I love this time of year because my garden is bursting with fresh lettuce, kale, and arugula. I will eat salad after salad until I grow tired, but that is far from the goal. The goal is finding ways to keep salad interesting, so I share with you this apple cheddar kale salad.

Apple and cheddar are a classic combination of sweet and salty.   Pair that with an apple cider vinaigrette to keep things savory and some sunflower seeds for crunch, and you have a winner salad. Continue reading

Portabella Cheeseburger

Portabella Cheeseburger by Alison's AllspiceI have had portabella cheeseburgers at restaurants that have really lacked luster.  The mushroom is too raw, lacks seasoning, and just doesn’t taste like a burger when you put it in a bun.  This portabella cheeseburger recipe is different.  Let me explain why.

First of all, this recipe is a two-step process that should be familiar to any cook.  Marinade, then cook, preferably on a charcoal grill.  The marinade starts to break down the mushroom, pulling out its moisture, and it adds plenty of savory seasoning. Continue reading

Pan Seared Potato Gnocchi with Asparagus and Mushrooms

Pan Seared Potato Gnocchi with Asparagus and Mushrooms by Alison's AllspiceHave you ever tried pan seared potato gnocchi?  The soft, pillowy gnocchi get chewy and caramalized on the outside and stay tender on the inside.  I made mine with asparagus and mushrooms served with a miso sauce!

When I first tried this recipe, I tried making my own potato gnocchi.  The end result was delicious, but the process was a sticky gooey mess.  Needless to say, that recipe needs a touch more work before it comes to the blog. 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