Tag Archives: Make ahead

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

How to Roast a Pumpkin for Homemade Pumpkin Puree

How to Roast a Pumpkin for Homemade Pumpkin Puree by Alison's AllspiceHas anyone else been eyeing all the beautiful pumpkins that are out right now?!  I certainly have, and I decided to figure out how to roast a pumpkin for homemade pumpkin puree, because, why not!

The first thing to consider is the variety of pumpkin you buy.  Jack-O-Lantern pumpkins are watery and don’t have much flavor.  Small sugar pumpkins are best for pies, and not necessarily for savory applications. Continue reading

Honey Spent Grain Dinner Rolls

Honey Spent Grain Dinner Rolls by Alison's AllspiceRecently, I was gifted a large bag of spent grains. Spent grains are the leftover grains and malts from brewing a batch of beer.  Spent grain still has a lot of flavor and can be reused as flour.  I used some of my spent grain to make these honey spent grain dinner rolls!

If you like to brew beer, you may find yourself with plenty of spent grains to experiment with.  Simply dehydrate the grains, and grind into flour using a food processor. Continue reading