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Recipes
Tijuana Torta
By MissAlyssaG
PREPARATION Mash beans, salsa, jalapeño and cumin in a small bowl
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- 1/2 teaspoon ground cumin
- 1 ripe avocado, pitted
- 2 tablespoons minced onion
- 1 tablespoon lime juice
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 1 1/3 cups shredded green cabbage
Vegan Southern Fried Tofu
By MissAlyssaG
Courtesy of veganhappyhour
- 16 oz block of super firm tofu (I used a garden vegetable seasoned block for some extra flavor)
- 3 eggs worth of egg replacer
- 1/3 cup water
- 1 cup of hot sauce
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp pepper
- Extra salt, pepper, and some garlic powder for seasoning
- Vegetable oil for frying
Homemade Cough and Cold Syrup
By MissAlyssaG
Courtesy of keeperofthehome
- Plus any of the following (optional):
- 1 cup freshly chopped onion
- 1/2 About 1/2 cup raw honey
- 1 tsp. Cloves (whole or powdered)- specifically good for pain relief
- 1-2 Tbsp. Comfrey or Slippery Elm (dried or powdered)- Comfrey is particularly good for healing, and Slippery Elm has more of a reputation for soothing and coating the throat
- 1-2 Tbsp. fresh chopped Ginger root OR 1 tsp. Ginger powder- Ginger increases warmth, circulation (important for healing) and the overall effectiveness of the syrup
- You can include all of these optional herbs, but at a maximum of 2 Tbsp. extra herbs total
Homemade Almond Milk
By MissAlyssaG
Courtesy of SavvyVegan
- 3 cups filtered water, chilled
- 2 cups ice
- 1 cup raw organic almonds, soaked overnight
- 6 fresh Medjool dates
- 1 tablespoon vanilla
- 1/4 teaspoon salt
Buttermilk-Blueberry Breakfast Cake
By MissAlyssaG
1. Preheat the oven to 350ºF
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 7/8 cup* + 1 tablespoon sugar**
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 7/8 cup = 3/4 cup + 2 tablespoons
- This 1 tablespoon is for sprinkling on top
Peanut Butter Chocolate Pillows
By MissAlyssaG
Courtesy of Joy the Baker
- 1 sheet puff pastry, thawed and rolled out just slightly
- 1/3 to 1/2 cup creamy peanut butter
- 1/3 cup chocolate chunks or chips
- water for brushing the edges of the pastry
- cream or half and half for brushing the tops of the pastry
- granulated sugar for sprinkling on top of the pastry
Creamed Spinach
By MissAlyssaG
Courtesy of smittenkitchen
- 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
- 1 3/4 cups heavy cream or whole milk, or a mix thereof
- 1 small onion, finely chopped
- 1 small clove garlic, minced (optional)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Pinch of freshly grated nutmeg
Tofu Burrito Bowl
By MissAlyssaG
Assembly = Rice + Beans + Tofu + Pico Top this baby off with a dash of green Tabasco sauce, some chopped avocado a
- Cook 1/2 cup brown rice according to package directions. When done, finish with:
- 1 . The Rice
- Small pat of butter
- Salt
- Juice of 1/2 a lime
- Sprinkle of chopped cilantro
- 2 . The Beans
- In a microwave safe bowl, heat up 1 can drained and rinsed black beans with:
- Splash of water
- Dashes of chili powder, cumin, oregano & cayenne pepper
- 3 . The Chicken
- Cook one block of cubed tofu in a skillet seasoned with:
- Chili Powder
- Garlic Salt
- Onion Powder
- Cumin
- Oregano
- 4 . The Pico
- 1 tomato (plus some cherry tomatoes I had on hand)
- 1 jalapeno
- 1 garlic clove
- 1/4 small red onion
- Sprinkle of chopped cilantro
- S&P
- Juice of 1/2 lime
- Avocado
- Corn
Perfect Mac-n-Cheese
By MissAlyssaG
Sauce Melt the butter in a heavy-bottomed saucepan over medium heat
- 1 box penne pasta
- 4 cups Beecher’s Flagship Cheese Sauce (see below)
- 2 ounces Cheddar, grated
- 2 ounces Gruyere cheese, grated
- 1/2 teaspoon chipotle chile powder
- Beecher’s Flagship Cheese Sauce (makes 4 cups)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces semi-hard cheese, grated (I used Beecher’s Flagship Cheddar)
- 2 ounces grated semi-soft cheese (I used Gorgonzola)
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon chile powder
- 1/8 teaspoon garlic powder
Croissants
By MissAlyssaG
Courtesy of blissfullydelicious
- 1/3 cup warm water, (110 degrees to 115 degrees)
- 1 package dry-active yeast
- 1 tablespoon sugar
- 1 tablespoon table salt
- 1 1/3 cups warm milk, (110 degrees to 115 degrees)
- 1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface
- 2 tablespoons vegetable oil
- 3 1/2 sticks (14 ounces) chilled unsalted butter
- 1 large egg yolk
- 2 tablespoons heavy cream