3ABN Today Cooking Program | DOWN HOME COOKIN'
Air Date 3/4/15

Hungry Shepherd’s Pie


Ingredients:

1 medium onion, diced
2 cloves garlic, minced
1 20-ounce can Worthington® Vegetarian Burger
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 tablespoon ketchup
1 cup Italian bread crumbs
1½ cups water
1½ teaspoons Better Than Bouillon Vegetable Base
⅛ teaspoon thyme
1 teaspoon oregano
1 15.5-ounce can white corn, drained
8 cups (or 6 medium) potatoes, peeled, diced, and cooked (add 1 teaspoon salt when cooking)
½ cup original unsweetened almond milk
2 tablespoons soy margarine
Salt to taste

Topping:
3 tablespoons soy margarine
2 cups whole wheat bread, crumbled
½ teaspoon Italian seasoning
⅛ teaspoon thyme

Shepherd's Pie

Directions:
Spray a skillet with nonstick cooking spray. Sauté onion, garlic, and Worthington® Vegetarian Burger over medium high heat until onion is clear. Add salt, cayenne pepper, ketchup, bread crumbs, water, Better Than Bouillon Vegetable Base, thyme, and oregano. Mix thoroughly.

Spray a 9 x 13-inch casserole pan with nonstick cooking spray. Press burger mixture evenly on the bottom. Layer with corn. Place potatoes in a medium-sized bowl and add margarine, milk, and salt. Mash to desired consistency. Layer potatoes on top of corn, then finish with the topping.

Bake at 375 degrees for 1 hour. After 45 minutes, cover with foil to prevent the bread crumbs from burning. For Topping: Heat soy margarine in a skillet over low heat. Add crumbled bread, Italian seasoning, and thyme, and sauté until golden brown.

Yields: 12 servings
Brenda Walsh

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Vegetable Ziti


Ingredients:

1 medium onion, diced
1 clove garlic, minced
½ cup sweet yellow pepper, diced
1 cup fresh mushrooms, sliced
1½ cups fresh asparagus, cut into
2½-inch pieces
1 cup petite diced tomatoes
½ teaspoon red pepper flakes
1 cup water
1 tablespoon McKay’s Chicken Style Seasoning
1 9.5-ounce package MorningStar Farms® Grillers® Chik’n Veggie Patties, cut into strips
1 cup cooked ziti

Vegetable Ziti

Directions:
Spray a stockpot with nonstick cooking spray. Add onion and garlic and sauté over medium-high heat until onion is clear. Add yellow sweet pepper, mushrooms, and asparagus and sauté until tender. Add tomatoes, red pepper flakes, water, McKay’s Chicken Seasoning, and MorningStar Farms® Grillers® Chik’n Veggie Patties. Simmer for 15 minutes. Add cooked ziti.

Yields:6 Cups

Cinda Sanner

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Ranch Hand Salad


Ingredients:

1 19-ounce can Loma Linda® Tender Bits
2 cups corn chips, crushed
8 cups romaine lettuce, rinsed and torn into bite-sized pieces
4 cups fresh corn, roasted and cut off the cob
2 cups canned black beans, rinsed and drained
Grape tomatoes
Black olives
Sliced pickled jalapeños, optional

Smoky Barbecue Vinaigrette: ⅓ cup smoky barbecue sauce
¼ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons fresh lemon juice
Salt to taste

Avocado Ranch Dressing: ½ cup Grapeseed Vegenaise
3 tablespoons original soymilk or almond milk
¼ teaspoon onion salt ¼ teaspoon garlic powder
⅛ teaspoon garlic salt
½ teaspoon dried marjoram
1 teaspoon dried parsley
1 medium ripe avocado

Ranch Hand Salad

Directions:
Dip each of the Loma Linda® Tender Bits into the crushed corn chips until well coated. Place on a baking sheet that has been sprayed with nonstick cooking spray. Spray the tops of the coated Loma Linda® Tender Bits with the nonstick cooking spray and place in a 375-degree oven for 15 minutes. Remove from oven and turn each of the Loma Linda® Tender Bits over. Return to oven for another 15 minutes or until golden brown and crispy. Remove from oven and set aside.

To assemble salad, place 1 cup of romaine lettuce on each of 8 individual salad plates. Sprinkle ½ cup of corn over the top and then ¼ cup of the black beans. Add as many tomatoes and black olives as you would like and also the pickled jalapeño slices. Place the baked Loma Linda® Tender Bits pieces around the edge, dividing them equally between the 8 individual salad plates. Drizzle the Smoky Barbecue Vinaigrette and the Avocado Ranch Dressing over the top of each salad. Serve immediately.

For Smoky Barbecue Vinaigrette: In a small shaker or bowl, mix all ingredients until well blended.

For Avocado Ranch Dressing: Peel and remove the seed from the avocado. Mash the avocado with a fork in a small bowl until mushy. Add the remaining ingredients and stir until well blended, adding more almond milk or soymilk if needed. Refrigerate until ready to use. Yields: 8 individual salads, 10 tablespoons barbecue vinaigrette, 20 Tablespoons avocado ranch dressing.

Yields: 8 individual salads, 10 tablespoons barbecue vinaigrette, 20 Tablespoons avocado ranch dressing.

Cinda Sanner

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Pot Roast Stew


Ingredients:

8 cups water
1 cup onions, diced
1 cup celery, sliced diagonally
1 cup carrots, sliced diagonally
3 cups potatoes, coarsely chopped
2 teaspoons McKay’s Beef Style Seasoning
6 tablespoons Bragg Liquid Aminos
1 20-ounce can Worthington® Vegetable Skallops®
½ cup unbleached all-purpose flour
½ cup cold water
2 tablespoons canola oil


Pot Roast Stew

Directions:
In a large kettle on medium-high heat, place all the ingredients except for the flour, ½ cup water, and canola oil. Simmer for approximately 25 to 30 minutes or until vegetables are tender.
Mix the flour, cold water, and canola oil together in a separate container until smooth and creamy. Stir the flour mixture into the stew and bring it to a boil. Remove from heat. Garnish with some fresh green onions.

Yields: 11 ½-cup servings

Linda Johnson

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Baked Chicken Patties


Ingredients:

Gravy:
4 cups water
4 teaspoons McKay’s Chicken Style Seasoning
½ teaspoon sea salt
½ teaspoon onion powder
1 tablespoon soy margarine
½ cup cornstarch
½ cup cold water
½ cup Tofutti Better Than Sour Cream

Chicken Patties:
1 cup water
½ teaspoon salt
2 cups onions, slivered
1 cup red peppers, slivered
2 9.5-ounce packages MorningStar Farms® Grillers® Chik’n Veggie Patties
½ cup seasoned bread crumbs

Baked Chicken Patties

Directions:

In a medium-sized kettle on high heat bring the water, McKay’s Chicken Style Seasoning, sea salt, onion powder, and soy margarine to a boil. In a small container, mix the cornstarch with the cold water together until it is well blended. Slowly pour the slurry into the kettle, stirring rapidly. When thickened, remove from heat and stir in the Better Than Sour Cream. Set aside.

Add the water and salt to a medium-sized skillet. Add onions and red peppers and sauté over medium heat until all the water is gone. Spray a separate large skillet with nonstick cooking spray and heat over medium high. Bread the MorningStar Farms® Grillers® Chik’n Veggie Patties with the seasoned bread crumbs, place in the hot skillet, and cook on both sides.

Spray a 9 x 13-inch baking dish with nonstick cooking spray and spread approximately 2 cups of the gravy on the bottom. Lay the patties on the gravy, then cover with the remaining gravy. Top with onions and red peppers, then bake at 350 degrees for approximately 20 to 25 minutes. Serve hot.

Yield: *Yield: 10 ½ cups Sauce & 8 Patties
Linda Johnson

 

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