3ABN Today Cooking Program | Good Morning Sunshine
Air Date 1/7/15

BREAKFAST SCRAMBLE


Ingredients:

1 cup onions, diced
1 tablespoon canola oil
2 cups Worthington Skallops, diced fine
1 cup potatoes, diced
½ teaspoon salt
1 – 12.4 oz. box extra firm Mori-Nu Tofu
½ teaspoon McKay’s Chicken Seasoning
¼ teaspoon turmeric
1 teaspoon nutritional yeast flakes
½ teaspoon seasoned salt

Breakfast Scramble

Directions:
In a large skillet on medium-high heat, place the canola oil and onions and sauté for approximately 5 minutes. Add the Worthington® Vegetable Skallops®, potatoes, and salt and sauté until golden brown. In a medium-sized bowl, mash the tofu, then add the remaining seasonings. Mix well and add to the skillet. Simmer for another 3 to 4 minutes. Serve hot.

Yields: 7 ½-cup servings
Linda Johnson

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FLORENTINE MUSHROOM QUICHE


Ingredients:

1 medium onion, diced
2 cups fresh mushrooms, sliced
3 cups fresh spinach leaves, shredded
5 cups cooked potatoes, sliced
5 Loma Linda Linketts, shredded or grated
2 14-ounce packages firm water-packed tofu
¾ cup cornstarch
1 ¼ cup water
3 tablespoons nutritional yeast flakes
1 ¼ teaspoons salt
½ teaspoon onion powder
¼ teaspoon nutmeg
¼ teaspoons dry mustard
2 tablespoons extra virgin olive oil

Florentine Mushroom Quiche

Directions:
Spray a large skillet generously with a nonstick cooking spray. Sauté the onions and mushrooms on medium-low heat until the onions are clear. If they start to stick, then spray again with the nonstick cooking spray. Add the shredded spinach and stir to mix. Sauté for approximately one minute, just until slightly wilted. Remove from heat and add the potatoes and grated Loma Linda® Linketts™. Gently stir until evenly combined. Spray a 9 x 13 casserole dish with a nonstick cooking spray and add the vegetable mixture.
Place the remaining ingredients in the blender and blend on high until well blended. Pour over vegetables and gently stir until well mixed. Bake at 350 degrees for 45 minutes, or until it springs back when lightly touched. Remove from oven and let sit for 5 minutes, and then cut into 12 even squares. Serve warm.

Yields: 12 – 1 cup servings

Cinda Sanner

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PANCAKE POPPERS


Ingredients:

1 cup whole-wheat flour
1 cup white whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup applesauce
1 tablespoon pure maple syrup
1 ½ cups vanilla almond milk
1 19-ounce can Loma Linda Little Links

Directions:
Mix all of the dry ingredients together in a medium-sized mixing bowl and stir to combine. Add the applesauce, pure maple syrup, and the almond milk and stir to mix well. Cut Loma Linda® Little Links into 7 slices each, then add to the pancake mix. Heat a large skillet over medium heat and spray with a nonstick cooking spray. Pour ⅓ cup of batter into the skillet for each pancake. Cook until golden brown on both sides. Serve hot with vegan margarine and pure maple syrup.

Yields:  14 – 1/3 cup pancakes

Cinda Sanner

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SUNSHINE STRUDEL


Ingredients:

1 cup cooked red potatoes, diced fine
1 ½ teaspoons salt
1 teaspoon parsley
1 medium onion, slivered
1 cup sweet yellow pepper, slivered
1 cup Worthington Vegetable Steaks
¼ cup petite diced tomatoes, drained
1 teaspoon red pepper flakes
1 can refrigerated seamless crescent rolls

Directions:

Spray a skillet with nonstick cooking spray. Add potatoes, ½ teaspoon salt, and parsley and cook over medium-high heat until potatoes are browned. Set aside.
Slice Worthington® Vegetable Steaks™ in half, then in half again. Dredge in flour. Sauté over medium high in a skillet that has been sprayed with nonstick cooking spray until they are golden brown on both sides, spraying the tops of the steaks before flipping them. In a separate skillet that has been sprayed with nonstick cooking spray, sauté onion until clear. Add peppers, red pepper flakes, and the remainder of the salt, and sauté until peppers are tender. Add steaks.
Roll out crescent roll dough. Slice from edge toward the middle at 1-inch intervals, leaving 3 inches in the center that is not cut. Line center of dough with steak filling. Lift cut sections over the top alternating from side to side. Lightly press strips together in the center. Bake at 375 degrees for 10 to 15 minutes or until golden brown.

YIELD:
8 slices

Brenda Walsh

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SAUSAGE BISCUIT ROLL-UPS


Ingredients:

Biscuit Dough:
2 cups white whole-wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ cup soy margarine
¾ cup soy milk

Filling:
1 cup onions, diced fine
½ teaspoon onion powder
2 cups potatoes, cooked and diced into small pieces
½ teaspoon seasoned salt
½ teaspoon salt
2 cups Loma Linda Little Links, diced fine
¼ cup Tofutti Better than Sour Cream
1 teaspoon McKay’s Chicken Seasoning

Directions:

For the Filling: On medium-high heat in a medium-sized skillet that has been sprayed with nonstick cooking spray, place all the ingredients. Sauté until the onions are tender. Remove from heat and set aside.
For the Dough: In a medium-sized bowl, mix the white whole-wheat flour, baking powder, and salt together. Cut in the soy margarine with a pastry blender or fork until it forms small pieces. Gently stir in the soymilk until it is all blended together and forms a soft ball. Sprinkle about ¼ cup of flour on a clean counter. Roll out the dough until it is ½-inch thick. (If the rolling pin sticks to the dough, sprinkle a little flour on top.)
First spread the Tofutti Better Than Sour Cream on the dough and then top with the filling. Very carefully roll up the dough, patting it together if it starts to break apart. Slice into 16 1-inch pieces and place in a glass baking dish (or cookie sheet) that has been sprayed with nonstick cooking spray. Bake at 400 degrees for 20 to 25 minutes. Serve hot!

Yield: 16 – 17, 2 by 3 inch pieces

Linda Johnson

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QUINOA BREAKFAST SAUSAGE


Ingredients:

1 package MorningStar Farms Garlic and Quinoa Burgers
1 package MorningStar Farms Grillers Chik’n
3 tablespoons Original Cholula Hot Sauce
½ cup silken tofu
½ cup quick oats

Directions:

Crumble MorningStar Farms® Roasted Garlic and Q uinoa Burgers and MorningStar Farms® Grillers® Chik’n Veggie Patties in a medium-sized bowl. Add the remaining ingredients and mix well. Form into 2½-inch patties and place on a baking sheet that has been sprayed with nonstick cooking spray, or on a Silpat nonstick baking liner. Spray tops of patties with nonstick cooking spray. Bake at 400 degrees for 15 minutes, spray patties again, then flip and bake an additional 10 minutes. (Patties should be slightly crispy but moist and chewy inside.)

YIELD:11 2½-inch patties


Brenda Walsh

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