3ABN Today Cooking Program | WHAT'S FOR SUPPER?
Air Date 5/6/15

Fried Skallops


Ingredients:

½ cup unsweetened original almond milk
3 tablespoons cornstarch
1 20-ounce can Worthington® Vegetable Skallops®
1 cup cracker crumbs
¼ cup canola oil

Honey Mustard Sauce:
¼ cup Grapeseed Vegenaise
¼ cup Tofutti Better Than Sour Cream
2 teaspoons prepared yellow mustard
1 tablespoon agave nectar

choplets-gravy

Directions:
Mix the almond milk with the cornstarch and set aside. Slice the thicker Worthington® Vegetable Skallops® in half and dip in the almond milk mixture then in the cracker crumbs. Place the canola oil in a large skillet and heat over medium hot. Sauté Worthington® Vegetable Skallops® until golden brown on each side. Serve with the Honey Mustard Sauce.
For Honey Mustard Sauce: Mix all ingredients together in a small bowl.

Yields: 42 Skallops and sauce
Brenda Walsh

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Old-Fashioned Meatloaf


Ingredients:

½ cup water
1 large onion, diced
1 tablespoon McKay’s Chicken Style Seasoning
2 tablespoons flaxseed meal
⅓ cup water
1 19-ounce can Loma Linda® Vege-Burger®
2 tablespoons Bragg Liquid Aminos
2 teaspoons VegeSal
1 14-ounce package water-packed firm tofu, drained
1 cup bread crumbs
2 cups quick oats
2 cups walnuts, finely diced
2 cups pecans, finely diced
3 tablespoons Reduced Fat Vegenaise
1 cup ketchup
2 teaspoons Sriracha hot chili sauce
1 tablespoon brown sugar
1 10¾-ounce can tomato soup
1 cup water

meatballs

Directions:
In a large skillet, add the water, onion, and McKay’s Chicken Style Seasoning. Sauté on medium heat until the onion is clear. Remove from heat and set aside. Combine the flaxseed meal and the ⅓ cup of water and set aside for 5 minutes.
In a large mixing bowl, place the Loma Linda® Vege-Burger®, Bragg Liquid Aminos, and VegeSal seasoning. Stir to combine well. Add the tofu, bread crumbs, oats, nuts, and Vegenaise. Mix well, then add the flaxseed mixture and the sautéed onions. Gently stir to completely combine.
Spray a 9 x 13-inch casserole with a nonstick cooking spray and pour the mixture into the center of the dish. Form into a rectangle leaving ½-inch space on all sides. Combine the ketchup, Sriracha sauce, and brown sugar in a small bowl and pour over the top. Spread evenly to cover. Mix the tomato soup with the water (or per directions on the can) and pour around the sides of the meatloaf. Bake in a 375-degree oven for 45 minutes or until firm and top is a little crusty. Slice and serve hot.


Yields:22 – 1 inch x 3 inch slices

Cinda Sanner

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Tender Bit Primavera


Ingredients:

1 cup onions, diced
1 cup sweet yellow pepper, chopped
1 cup water
2 cup whole tomatoes, crushed
2 cups tomato sauce
2 cups spaghetti sauce
½ teaspoon red pepper flakes
1 19-ounce can Loma Linda® Tender Bits, chopped
1 teaspoon onion powder
¼ teaspoon garlic powder
6 cups cooked angel hair pasta
Salt to taste

asian-noodles

Directions:
Place all the ingredients in a skillet, except for the pasta. Simmer on medium heat until the onions and peppers are tender. Serve hot over angel hair pasta.

 

Linda Johnson

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New Orleans Gumbo


Ingredients:

1 medium onion, slivered finely
1 clove garlic, minced
½ teaspoon red pepper flakes
1 cup Worthington® Vegetable Skallops®, sliced in half lengthwise and crosswise
2 cups canned tomatoes
3 cups fresh okra, sliced
½ cup sweet yellow pepper, coarsely chopped
1 tablespoon McKay’s Chicken Style Seasoning
1 teaspoon agave nectar


goulash

Directions:
Spray a stockpot with nonstick cooking spray. Add onion, garlic, red pepper flakes, and Worthington® Vegetable Skallops®. Sauté over medium heat until onion is clear, then add the remaining ingredients. Simmer for 15 minutes. Serve over grits or brown rice.

Yields: 5 cups

Brenda Walsh

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Chicken Noodle Soup


Ingredients:

1 medium onion, chopped
10 cups water
5 tablespoons McKay’s Chicken Style Seasoning
1 tablespoon Better Than Bouillon No-Chicken Base
1 tablespoon parsley
1 cup carrots, sliced
1 cup celery, finely chopped
1 cup Loma Linda® Tender Bits, sliced in half lengthwise and diced
¼ cup quick barley
1 cup potatoes, peeled and diced
2 cups pasta noodles of your choice

Chicken Noodle Soup

Directions:

In a stockpot that has been sprayed with nonstick cooking spray, sauté onions over medium heat until clear. Add water, McKay’s Chicken Style Seasoning, Better Than Bouillon No-Chicken Base, parsley, carrots, celery, Loma Linda® Tender Bits, and barley. Simmer until carrots are tender, approximately 15 minutes. Add potatoes and simmer for another 10 minutes or until tender. Add noodles and cook an additional 10 minutes or until pasta is al dente.

Yield: 10 Cups
Brenda Walsh

 

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Santorini Barbecue


Ingredients:

1 medium onion, diced
3 cloves garlic, minced
4 cups fresh mushrooms, coarsely chopped
2 cups fresh tomatoes, diced
6 cups eggplant, cubed
1½ cups zucchini, cubed
1½ cups yellow squash, cubed
½–1 teaspoon red pepper flakes
1 10-ounce package MorningStar Farms® Hickory BBQ Riblets, cut into small strips
Salt to taste

cali-salad

Directions:

Spray a large skillet generously with a nonstick cooking spray. Sauté the onion on medium to low heat until clear and then add the remaining ingredients except the MorningStar Farms® Hickory BBQ Riblets. Sauté until vegetables are tender but firm. Add the Riblets and the sauce and gently stir to combine. Serve on warm whole-wheat buns.

Yield: 12 ½-cup servings
Cinda Sanner

 

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