3ABN Today Cooking Program | SMALL BITE DELIGHTS
Air Date 2/4/15

BLACK BEAN CHIPOTLE DIP


Ingredients:

¾ cup onions, finely diced
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon red pepper flakes
2 cloves garlic, minced fine
4 cups canned tomatoes
1 15-ounce can black beans, drained
¼ cup red pepper, finely chopped
1 tablespoon jalapeno nacho slices
2 teaspoons chili powder
1 package GardenBurger Black Bean Chipotle Burgers

chipotle_bean_dip

Directions:
In a medium-sized skillet over medium heat, sauté onion, red pepper flakes, and garlic in olive oil till onions are clear. Add tomatoes, red peppers, salt, and chili powder and stir till tomatoes are broken up. Add the Gardenburger® Black Bean Chipotle Veggie Burgers, black beans, and jalapeño slices. Simmer for approximately 10 to 15 minutes more. Remove from heat. Place all but ½ cup of the cooked mixture in the blender and process until smooth. Mix with the remainder of the dip, stirring well. Serve this appetizer with tortilla chips.

Yields: 20 ¼-cup servings
Linda Johnson

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MEDITERANNEAN SLIDERS


Ingredients:

1 9.5-ounce package MorningStar Farms Grillers Chik’n Patties
1 medium onion, diced
½ cup water
2 teaspoons McKay’s Chicken Style Seasoning and Broth
2 15-ounce cans garbanzo beans, drained and rinsed
½ cup red bell pepper, chopped
½ cup kalamata olives, chopped
2 cups fresh spinach, chopped
1 cup quick oats
1 teaspoon dried or fresh oregano
½ teaspoon salt
½ cup pepperoncini, diced
½ cup breadcrumbs, seasoned or plain
24 mini pita pockets, halved

Cucumber Sauce: 1 ½ cups Better than Sour Cream
1 tablespoon fresh lemon juice
1 teaspoon VegeSal, or your favorite season salt
2 cups cucumbers, diced (I use the small pickling or English ones)
1 medium tomato, skinned and diced
1/8 – ¼ teaspoon cayenne pepper
3 tablespoons soy or almond milk – more if needed

med_sliders

Directions:
In a medium saucepan, add the water and the McKay’s Chicken Style Seasoning. Heat to boiling, then add the onion. Cook on medium-low heat until onions are clear. Remove and pour into a large mixing bowl. Add the remaining ingredients, except pita pockets, and stir to combine. Place in a large food processor and process until coarsely blended. If you have a smaller food processor, then process in several small batches. When coarsely blended, shape into 2-tablespoon-sized patties and place on a baking sheet that has been sprayed with nonstick cooking spray. Spray the tops with the nonstick cooking spray and place in a 375-degree oven for 15 minutes. Remove from oven, turn the patties over, and bake another 10 minutes. Remove and serve warm in mini pita pockets with Cucumber Sauce, lettuce, and slice of tomato, or let cool and refrigerate or freeze until ready to use. For Cucumber Sauce: Add all ingredients to a medium-sized bowl and stir together until thoroughly mixed. Add a little more milk if needed for the desired consistency. Refrigerate until ready to serve.

Yields:48– 1/8th cup patties, 14 ¼ cup servings cucumber sauce

Cinda Sanner

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GARDEN STUFFED MUSHROOMS


Ingredients:

24 extra large baking mushrooms
1 medium onion, diced
1 teaspoon sage
1 teaspoon parsley
1 clove garlic, minced
4 cups fresh spinach
1 package Gardenburger Veggie Medley
2 cups Pepperidge Farm Stuffing Mix
2 tablespoons McKay’s Chicken Seasoning
2 cups water

stuffed_mushrooms

Directions:
Wash mushrooms. Scoop out the stem with a spoon and reserve in a bowl. Place mushroom caps on a baking sheet that has been lined with aluminum foil. Dice stems and place in a skillet that has been sprayed with nonstick cooking spray. Add onions, garlic, parsley, and sage and sauté over medium-high heat until onions are clear. Crumble Gardenburger Veggie Medley® Veggie Burgers and add to the skillet with remaining ingredients. Mix well. Scoop approximately 2 to 3 tablespoons into the hollow part of each mushroom cap. Place in an oven that has been preheated to 375 degrees. Bake for 20 to 25 minutes.

Yields: 4 cups filling or 24 stuffed mushrooms

Brenda Walsh

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BIG FRANK HUMMUS


Ingredients:

1 16-ounce can garbanzo beans, drained, reserve the liquid
1 clove fresh garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons tahini
½ teaspoon salt, or to taste
1 tablespoon extra virgin olive oil
½ cup liquid from the garbanzo beans
1 20-ounce can Loma Linda Big Franks, drained, reserve the liquid
2 tablespoons liquid from the canned Big Franks
2/3 cup sweet pickle relish

bigfrank_spread

Directions:
Place all ingredients, except the pickle relish into a food processor, and blend until smooth. You can adjust the consistency by adding more of the reserved liquid from either the garbanzo beans or Loma Linda® Big Franks. Remove from processor into a bowl and stir in the sweet pickle relish. Serve at room temperature or refrigerate until needed.

Yields: 20 ¼-cup servings

Brenda Walsh

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EGG SALAD BITES


Ingredients:

1 medium onion, diced
1 cup Loma Linda Tender Bits, diced fine
1 14-ounce package extra firm water-packed tofu, drained and rinsed
½ teaspoon onion powder
2 tablespoons McKay’s Chicken
1 teaspoon turmeric
½ teaspoon Lawrey’s Seasoning Salt
½ cup Vegenaise
¼ cup bread and butter pickles, diced fine
18 slices whole wheat bread, crusts removed

Egg Salad Bites

Directions:

Add onions and Loma Linda® Tender Bits to a skillet that has been sprayed with nonstick cooking spray. Sauté over medium heat until onions are clear. Pat dry the tofu, then crumble. Add to skillet, along with onion powder, McKay’s Chicken Style Seasoning, and turmeric. Sauté until tofu is dry, but not golden. Spread on baking sheet to cool. Once cool, place in medium-sized mixing bowl. Sprinkle Lawrey’s on top, then add Vegenaise and sweet pickles. Mix well. Spread ¼ cup on 9 slices of bread. Top with another slice. Cut into four triangles.

Yield: 4 ½ cups; 9 sandwiches / 36 triangles

Brenda Walsh

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CHIK'N SALAD DIP


Ingredients:

1 package MorningStar Farms Grillers Chik’n
¼ cup sweet red pepper, finely diced
¼ cup dill pickle slices, finely diced
¼ cup carrots, finely grated
¼ cup Grapeseed Vegenaise
pinch cayenne pepper
1/8 teaspoon onion powder
1/8 teaspoon seasoned salt

chikn_salad

Directions:

Crumble thawed Grillers Chik’n in a medium-size bowl. Add remaining ingredients and mix well.

YIELD:8 ¼ cup servings


Linda Johnson

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