3ABN Today Cooking Program | LET'S CELEBRATE
Air Date 7/1/15

Sweet Potato Salad


3 cups sweet potatoes, peeled and cubed
1 teaspoon salt
1 cup Worthington® Vegetable Skallops®, diced
¼ teaspoon cinnamon
1 cup mandarin oranges
1 medium apple, peeled and chopped
½ cup pecan halves, toasted in skillet
¼ cup dried cranberries
Dressing: 2 tablespoons orange juice
1 tablespoon agave nectar
½ cup Grapeseed Vegenaise
⅛ teaspoon salt
¼ teaspoon ginger
½ teaspoon cinnamon

Ballpark Pinweheels

Place cubed sweet potatoes in a large saucepan. Cover with water and add salt. Bring to a boil over medium-high heat, then turn down and simmer for 15 minutes or until tender. Drain. Place in a medium-sized bowl.
Combine Worthington® Vegetable Skallops® and cinnamon. Sauté over medium-high heat in a skillet that has been sprayed with nonstick cooking spray, until golden brown.
Add Worthington® Vegetable Skallops® and remaining ingredients, including prepared dressing to a medium-sized bowl and mix well. Serve over lettuce. For Dressing: Combine all ingredients in a small bowl. Mix well.

Yields: 6 cups
Brenda Walsh

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Lil Chik’n Hot Pockets


1 19-ounce can Loma Linda® Tender Bits
½ cup Tofutti Better Than Cream Cheese
1 teaspoon crushed red pepper flakes
½ cup celery, diced
½ cup fresh spinach, shredded
½ teaspoon VegeSal
3 8-ounce packages Pillsbury Reduced Fat Crescent dough


Drain the Loma Linda® Tender Bits and place them in a food processor. Process until coarsely ground. Remove and place in a large mixing bowl. Add the remaining ingredients, except dough, and stir to thoroughly combine. Unroll the crescent dough and separate into the pre-cut triangles. Place a generous tablespoon of filling in the middle of the triangle and gather the dough up around the filling to completely cover it and form a little pouch. Pinch edges to seal. Repeat using all of the filling and dough. Place on a baking sheet that has been sprayed with nonstick cooking spray and bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from oven and let sit for 3 to 5 minutes to cool a little before eating.

Yields: 24 Pockets

Cinda Sanner

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Chicken Asparagus Salad With Spicy Ranch Dressing


1 cup Worthington® Vegetable Skallops®
2 cups leafy green lettuce
¼ cup carrots, grated
½ cup fresh tomato, cut into wedges
½ cup asparagus, lightly steamed

Spicy Ranch Dressing:
¼ cup Reduced Fat Vegenaise
½ teaspoon ketchup
Dash cayenne pepper
⅛ teaspoon red pepper flakes
Dash seasoned salt


Cut the Worthington® Vegetable Skallops® into strips and place them in a skillet that has been sprayed with nonstick cooking spray over medium-high heat. Sauté until they are golden brown. Remove from heat and cool slightly.
Tear the lettuce into bite-size pieces and place on a platter. Sprinkle the grated carrot on top of lettuce. Place the tomato wedges on the lettuce and carrot and add the Worthington® Vegetable Skallops® and asparagus. Drizzle the spicy ranch dressing on top or serve on the side.
For Spicy Ranch Dressing: In a small bowl, mix all ingredients together and chill in the refrigerator.

Yields: 8 – ½ cup servings

Linda Johnson

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Spinach Triangles


1 medium onion, coarsely chopped
3 cups fresh mushrooms, coarsely chopped
7 cups fresh baby spinach
1 teaspoon salt
1 tablespoon McKay’s Chicken Style Seasoning
1 teaspoon red pepper flakes
¼ teaspoon cayenne
1 9.5-ounce package MorningStar Farms® Grillers® Chik’n Veggie Patties, diced
½ cup silken tofu
1 16-ounce package fillo dough


Sauté onions and mushrooms in a skillet that has been sprayed with nonstick cooking spray over medium hot until onions are clear. Drain off any excess liquid. Add spinach, salt, McKay’s Chicken Seasoning, red pepper flakes, cayenne, and diced MorningStar Farms® Grillers® Chik’n Veggie Patties.
Unroll the fillo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the fillo into 3 x 11-inch strips and cover with the towel. Separate two strips of fillo dough and spray with nonstick cooking spray. Place one tablespoon of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Spray the tops of each with nonstick cooking spray, then bake for 7 to 10 minutes at 400 degrees or until golden and crisp. Serve hot.

Yields: 27 Triangles

Brenda Walsh

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Roasted Acorn Squash with Wild Rice Stuffing


3 medium acorn squash, cut in half and seeded

Rice Filling:
2 medium sweet onions, diced
1 cup celery, finely chopped
1 19-ounce can Loma Linda® Tender Bits, cut into small pieces
2 teaspoons dried sage
1 tablespoon extra virgin olive oil
Salt to taste
2 cups wild rice blend, cooked according to directions
1½ cups pecans, roughly chopped and toasted
1 cup dried cranberries

Cranberry Pomegranate Juice: 1 cup pomegranate juice
¾ cup pure maple syrup
1 teaspoon ground cinnamon
3 cups fresh or frozen cranberries

Sriracha Hot Dog Poppers


Preheat oven to 400 degrees. Spray acorn squash halves with a nonstick cooking spray and place cut side down on a parchment or foil lined baking sheet. Bake for 40 to 45 minutes, or until tender. Remove from oven and fill with the rice mixture. Return to oven for 10 minutes. Remove and place on individual serving plates. Drizzle with the cranberry pomegranate sauce and serve. For Rice Filling: In a large skillet sauté the onions, celery, Loma Linda® Tender Bits, and sage in oil over medium heat until onion is clear. Add salt to taste and mix in the cooked rice blend, pecans, and dried cranberries. Stir to mix. Remove from heat.

For Cranberry Pomegranate Juice: Place all ingredients in a medium saucepan, cover, and bring to a boil, watching carefully to make sure it does not boil over. Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring often, until the cranberries have burst and the liquid has reduced enough to become saucy. Serve at room temperature.

Yield: 10 – 1 cup servings of the filling, 12 ¼-squash
Cinda Sanner


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Chicken Vegetable Alfredo


1½ cup water
1 teaspoon sea salt
1 cup onions, finely diced
1 clove fresh garlic, minced
1 cup fresh mushrooms, sliced (optional)
1 cup carrots, sliced
2 cups Worthington® Vegetable Skallops®, cut into strips
1 cup yellow squash, sliced
1 cup zucchini, sliced
4 cups original soymilk or almond milk
½ teaspoon sea salt
1 teaspoon seasoned salt
½ cup cornstarch
½ cup water
1 cup Tofutti Better Than Sour Cream
¼ cup grated vegan Parmesan cheese



In a large skillet on medium-high heat, put the water, sea salt, onions, garlic, mushrooms, sea salt, and carrots. Cook until crunchy tender. When almost done add the Worthington® Vegetable Skallops®, zucchini, and yellow squash. Steam until the vegetables are almost done, then remove from heat. Pour the milk into a medium-sized kettle and heat over medium-high heat. Add the ½ teaspoon of salt and the seasoned salt. In a small bowl, mix the cold water and cornstarch. Stir until well mixed. When the milk is hot, slowly stir the cornstarch slurry into the hot milk. Continuing stirring until it thickens. Remove from heat and add the Better Than Sour Cream and Parmesan cheese. Pour over the vegetables and gently stir until well mixed. Serve over your favorite pasta.

Yield: 10 ½ cups
Linda Johnson


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