Tag Archives: Make ahead

Gooseberry Pie

Summer fruit pies are a thing to be treasured.  When I think about pie, I usually think about thanksgiving or Christmas, but to be honest, summer should get more credit because that is when lots of fruit ripens, including gooseberries, which are delicious in this gooseberry pie.

What is a gooseberry? It is a small berry that grows on bushes starting as green and becoming purple as it ripens, and closely related to the currant.  The green berries are tart and sweeten some as they ripen. Some say they taste like a grape, but I think of them more along the lines of rhubarb because of their tartness. Continue reading

All Butter Double Pie Crust

All Butter Double Pie Crust by Alison's Allspice

Friends, I hope your summer is going well.  I find myself amidst buckets of fruit this summer, which of course means pie!  I have been asked for my all butter double pie crust recipe before, so here it is!

I usually try to health-ify recipes like this one by reducing saturated fats or adding whole grains.  However, with this recipe I have not.  It is such a good recipe as it is I have decided not to mess with it.  We’ll let the fruit filling be the healthy part this time. Continue reading

Easy Whole Wheat Flatbread

Easy Whole Wheat Flatbread by Alison's AllspiceThis easy whole wheat flatbread recipe really takes me back to my roots as a recipe developer.  In my early days as a blogger, I was developing a lot of recipes to use whole wheat flour as a part of my journey towards eating whole foods.

My whole foods journey is an ongoing process.  I’m easier on myself now than I once was.  However, I still find that I feel better when I make baked goods with whole wheat vs processed flour. 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

Fried Portabella PoBoy Sandwiches

Fried Portabella PoBoy Sandwiches by Alison's Allspice I have a secret to share.  I was obsessed with these fried portabella poboy sandwiches so much that I got sick of eating them.  They were so good that I just made them over and over and over again.

That was in spring, and now that all the summer produce is starting to wane, some fried comfort food sounds pretty good again. Continue reading

Apple Cinnamon Seed Loaf

Apple Cinnamon Seed Loaf by Alison's AllspiceThey say that breakfast is the most important meal of the day, but it is also when people seam to be the busiest. We are all trying to get out the door to start our days at school or work, so we need an easy breakfast such as this simple apple cinnamon seed loaf.

I developed this recipe not long ago when I was looking for a new breakfast idea.  It is a great recipe to meal prep and have all week long for breakfast or even snack. It can even be eaten on the go! Continue reading

Homemade Canned Zucchini Relish

Homemade Canned Zucchini Relish by Alison's AllspiceWhen your garden is producing way more zucchini than you can get used, you start searching pinterest for ideas for long term storage.  Or, at least I did.  This homemade canned zucchini relish is a great way to save your homegrown zucchinis for long term use!

At the beginning of summer I posted this recipe collection for 15 ways to use zucchini, and this recipe would be an excellent addition to that post. Continue reading

Baked Falafel Lettuce Wraps with Lemon Aioli

Baked Falafel Lettuce Wraps with Lemon Aioli by Alison's AllspiceI have long adored falafel from restaurants, but thought it was going to be complicated to make at home.  Honestly, now that I’ve tried it, it is soooo easy.  I make these baked falafel lettuce wraps with lemon aioli on weeknights!

The only downside to this recipe is that you cannot use canned chickpeas.  You must soak dried chickpeas for 8-24 hours, which requires some advanced planning. Continue reading

Baked Mushroom Lentil Empanadas

Baked Mushroom Lentil Empanadas by Alison's AllspiceA looooooooong time ago, I made these mushroom pecan empanadas and shared them on the blog.  This was early in my journey of plant-based eating, and I have decided to re-do the recipe.  Today, we will check out my new baked mushroom lentil empanadas recipe!

Pecans were an unusually but tasty protein source for empanadas. I decided to use lentils instead because they make the fillig more moist, and a better protein to calorie ratio. I also swapped whole wheat pastry flour for the white whole wheat flour because I could use more of it and still achieve the desired texture.  Yay for whole grains! Continue reading

Authentic Cajun Shrimp Etoufee

Authentic Cajun Shrimp Etoufee by Alison's AllspiceHow many of you are etoufee (a-too-fae) fanatics!  (Me!  Me!  Hand raised!)  It’s a marvelously simple yet flavorful dish.  My authentic Cajun shrimp etoufee has been taste tested by many, and today I share it with you. Continue reading