Category Archives: Appetizer

Black Bean Taco Dip

Black Bean Taco Dip by Alison's AllspiceI can’t believe that December is in full swing already. This fall has flown by so quickly and now it is practically winter. During the fall, I don’t dive into pumpkin spice season so much. I do, however, love football food season. This black bean taco dip is one that I made repeatedly this year. 

The base for this dip is black beans, seasoned with onion and taco seasoning (garlic, cumin, chili powder and paprika). Then I add salsa to give the dip some more body, and of course flavor.  Continue reading

Lemon Parmesan Kale Salad

Lemon Parmesan Kale Salad by Alison's AllspiceI have a secret to tell you.  I love making bread, and I have been making a lot of sourdough lately.  So much that I have to find inventive ways to use it to keep my supply fresh, like topping this lemon parmesan kale salad with toasted sourdough breadcrumbs.

Lemon parmesan is a classic pairing of flavors that cannot be beat.  Fresh lemon is bright and refreshing while parmesan is full of rich umami.  Adding toasted breadcrumbs takes this simple salad to the next level. Continue reading

Crispy Smashed Potatoes with Creamy Peruvian Chile Sauce

Crispy Smashed Potatoes with Creamy Peruvian Chile Sauce by Alison's AllspiceHave you tried crispy smashed potatoes yet? They have been an internet “thing” for a while now, but I think serving them with creamy Peruvian chile sauce makes them even better!

So, what’s in the sauce? The secret ingredient is aji amarillo paste, a spicy Peruvian yellow chile condiment. A little goes a long way, so I mix it into creamy mayo with lime juice and garlic to make an addictive dipping sauce that you will come back to again and again. Continue reading

Lentil Kale Fritters

Lentil Kale Fritters by Alison's AllspiceI came up with the idea for these lentil kale fritters when I was trying to find a new way to use up my copious garden kale.  Two packed cups of chopped kale is a lot of kale, but it cooks down so that it folds in with the lentils in a perfect 1:1 ratio.

These fritters don’t feel like you are eating tons of greens either thanks to the texture of the lentils.  The flavor it also bright and not too earthy thanks to the tomato paste, Dijon, parmesan and basil.  Continue reading

Grilled Shrimp with Creamy Cocktail Sauce (Marie Rose)

Grilled Shrimp with Creamy Cocktail Sauce (Marie Rose Sauce) by Alison's AllspiceDinner at my house tonight is going to be grilled shrimp with creamy cocktail sauce!  The creamy cocktail sauce is a condiment from the UK also known as Marie Rose sauce.

I discovered this sauce/dip once when I was serving cold cocktail shrimp and totally overlooked the idea something to dip them in.  I went searching the internet for a simple dip that I could whip up from pantry ingredients and I have been making this sauce ever since! Continue reading

Gluten Free Zucchini Tots

Gluten Free Zucchini Tots by Alison's AllspiceHappy New Year everyone!  Today I am having a flash back to the summer months when I had so many zucchini that I didn’t know what to do with them all.  These gluten free zucchini tots were a staple during summer, and area a great way to start the new year!

I am not a new year resolutions person.  It just doesn’t suit me.  I perfer the moto “moderation in everything.”  To me means that you don’t need to feel guilty for life’s small pleasures. 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

Vegan Red Lentil Potato Fritters

Vegan Red Lentil Potato Fritters by Alison's AllspiceMany of us across the nation are on work-from-home or shelter-in-place orders due to covid-19.  Many of the shelves in the grocery stores are bare, so I have decided to see what I can make from my pantry at home and came up with these vegan red lentil potato fritters!

The best part about these fritters?  They are a meal in themselves.  The red lentils add protein and the potato adds carbs.  I litterally didn’t make anything to go with these because they don’t necessarily need it. 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

Creamy Portabella Mushroom Bisque

Creamy Portabella Mushroom Bisque by Alison's AllspiceTemperatures here have plumeted, and it has me diving into a big bowl of warm and comforting soup.  I have been enjoying this creamy portabella mushroom bisque all through the winter because of it’s silky smooth texture that will make you swoon.

This recipe has you make a roux out of butter and flour.   The roux is what really gives this soup the silky smooth texture.  Everything clings together in a smooth fluid fashion that is incredibly velvety. Continue reading