McKinney's Oven

Prayer

Remember that prayer is always the most important ingredient you can add to any recipe. Begin your cooking and time spent in the kitchen with a word of prayer. I hope that you will find these recipes simple yet tasty. May you enjoy these recipes with your family and friends. 

From our kitchen to yours, 

 

Marlene McKinney

Mckinney's Oven 

 

 

 

 

Recipes from Let's Cook Together 3ABN

 

Stuffed Shells

 Prayer

1  12oz box Jumbo Shells, boiled and drained

2  1 Lb (Mashed) Firm or Extra Firm Tofu, Drained

4  Tbsp Yeast Flakes

2  Tbsp Chicken Style Season

1  Tbsp Italian Seasoning

1/8 cup parsley

1  16oz Pkg. spinach or broccoli thawed & drained

1  Tsp salt

Dash Cayenne

2  Tsp Lemon Juice

1/4  Cup Olive Oil

1  Bundle Scallions

3  Cloves Garlic

1- 8 oz container Tofu Cream Cheese or sour cream

1 package vegan cheese, to be grated

 

1 Spaghetti Sauce Recipe

 

Cook noodles until done, rinse, cool and drizzle a teaspoon of oil on and mix in. Mash Tofu. Measure out all ingredients and place in the same bowl as tofu. Mix well. Stuff the shells and place in a casserole dish.  Spoon sauce over the top of each shell.  Top with Vegan soy cheese. Bake for 45 minutes, covered .  Garnish with parsley.

  

 Carob Treats

Prayer

2 cups carob chips

2 cups crunchy peanut butter

3 tbsp honey

2 cups granola {flax plus granola}

1 Cup Shredded Coconut

1/2 cup walnuts, chopped

 

Spread peanut butter around in the bottom of a glass dish, pour carob chips in the middle and sit on a double boiler or place in a microwave oven for 2 minutes or until the peanut butter is soft and hot. Add coconut and sweetener, then granola and walnuts. Mix well.  Spray baking sheet, spread mix out and cut in squares or drop spoonfuls on the sheet. Refrigerate. Serve when hard.

 

 Stir Fry Vegetables

 Prayer

2 Stalks Celery, chopped

1/2 bell pepper, julienne

1/2 med Onion, sliced

1 cup Pumpkin, cubed

1 cup String beans

1 cup Carrots, julienne

1 cup Zucchini, sliced

1 cup Yellow squash, sliced

2 Irish Potato, cubed

2 tbsp Olive oil

2 tbsp Chicken style seasoning

1 - 2 tsp Vege-sal

1/4-1/2 cup Water

 

Method: Pour in olive oil, add string beans & carrots.

Allow to cook about 3-4 minutes and add pumpkin and potatoes.

Next add onions, sweet pepper and celery.

Add zucchini and yellow squash. Season with italian season, chicken style season, and vege sal.

 

Curried Beeflets

 Prayer

BOIL until hydrated:

      3-cups TVP Chunks

      6-7-cups water

 

ADD until half cooked:

     2-3 medium potatoes (cubed)

     2-carrots, sliced

     1/2 green pepper, chopped

     1-medium onion, chopped

 

Add:

    1-cup tomato sauce

    ¾-cup coconut milk

    1-bay leaf

    1-tsp. Italian Herbs

    1-tsp. Sweet Basil

    1-tsp. Garlic Powder

    2-tsp. Turmeric

    1-tsp. Coriander

    1-tbsp. Honey

    ½-tsp. Cumin

    ¼ -tsp Cayenne Pepper

 

 Directions: Boil the beef chunks until they appear to be halfway cooked. The chunks will take on the appearance of beef. Add the onions, sweet pepper, carrots and potatoes. Allow these to cook partially and then add all the other ingredients. Add salt to taste using the Braggs Liquid Aminos and or sea salt. Thicken with 1 tbsp cornstarch and ½ cup water.

 

Brown Rice

Prayer 

3 cups brown rice

6 cups water

1 tsp salt

1 tsp oil

 

Place all ingredients in a casserole dish and cover. Bake for 2 hours. Serve. 

 

Bread Pudding

Prayer 

7-cups   Whole wheat bread crumbs

½-cup     Raisin

½-cup     Shredded Coconut

2-Tbsp.   Soy milk powder

1-Tbsp.     Molasses

½-tsp.     Salt

1-tsp.       Vanilla

1-2           Bananas

¾-cup     Honey

1-tsp.       Coriander

½-cup     Water

½-cup     Walnut

½-cup     Whole-wheat flour

1½-cup    Coconut milk

 

 Directions: Blend Milk, bananas, molasses, honey, and water. Add this to the dry ingredients and mix well. Spray pan and bake at 350  for about 45 minutes.  Delicious

 

Whole Wheat Bread

 

1 2\3 cups warm water

1 tbsp. of Fleishman’s  yeast

2\3 cup sugar

1\3 cup oil

1 tsp salt

4 cup Whole Wheat Flour

2 cup All-Purpose Flour {unbleached}

1 cup oatmeal, cooked

1\4 cup gluten flour

1\2 cup flax meal

 

Method

Place warm water in bowl.  Sprinkle in yeast, stir until dissolved. {Count to 100} Add sugar, oil, cooked oats, gluten flour, flax and salt. Mix well. Slowly stir in ¾ cup of each, whole wheat flour and all – purpose flour.  Blend well.  Stir in remaining flour and make a stiff batter.  Knead for 2 minutes, making sure there is no loose flour. Cover the batter and allow it to rest for 20 minutes, in a warm, dark, place.

Re-knead dough for 10 minutes. Shape. Place on a pre-sprayed baking sheet.  Cover; let rise in warm draft-free place until it doubles in size, about 1 hour.  Bake at 350 for 25-30 minutes or until done.  Remove from pan, cool. This recipe can make two loaves of bread, 22 burger buns or 35 dinner rolls.

 

Thumbprint Cookies

 

2 cup whole wheat flour

1 cup pecan or almond flour

1 cup sugar

1 cup shredded coconut

1 cup oil

3 teaspoon water

1 tsp baking powder

1 tsp almond flavor

Strawberry jam or your choice

 

Measure all dry ingredients into a large mixing bowl. Pour in oil, almond extract and water. Mix well. Shape in a ball, place on pre-sprayed sheet and using the thumb press down in the middle. Put a teaspoon of your favorite jam in the middle. Bake at 350 for about 15- 20 minutes or until brown. 

 

Barbecue Sauce

 

1 ½ c  Fresh Tomato Sauce

2 T       Tomato Paste 

¼ c      Molasses

1 T       Honey

4 tsp.   Soy sauce

1/8 tsp.            Garlic powder

1/8 tsp.            Onion powder

2 tsp.   Lemon juice                                   

½ tsp.  Kitchen bouquet or browning

½ tsp.  Liquid smoke

 

Measure out ingredients into a small pot and bring to a boil. Add to your favorite recipe.

 

VEGGIE MEATBALLS

 

2 cup TVP beef granules

4 cups water

½ cup oil

1 cup oats

Dash of cayenne

1 Lemon, juiced

2 Tbsp flour

¼ c pecan meal

2 Tbsp. Braggs liquid aminos

3 cloves of garlic, crushed

1 1/2 tbsp Beef or Chicken Style Seasonings

1 ½ cup bread crumbs

1\2 cup finely chopped onion

1\2 cup finely chopped sweet pepper

 

 

 

 

 

 

Instructions:  Place TVP, oil, oats, and garlic,  in the 4 cups of  water,  in a medium size pot. Allow it to re-hydrate properly before adding all other ingredients.  Mix well and roll meatballs. Bake 35 to 40 minutes at 350 degrees. Makes about 70 meatballs.

 

 

Baked Peas & Rice

 

2-cups brown rice

½ medium onion, chopped

½ cup sweet pepper, chopped

1 stalk celery, chopped

2-tsp tomato paste

2 tbsp tomato sauce

1-tsp sea salt

2 tsp Chicken style season

2-tsp thyme leaves

4-cups water

¾-cup kidney beans or any peas

1-tbsp olive oil

 

 

 

 

 

Directions: Pour rice in casserole dish along with peas, celery and onions. Put ½ cup of the water, tomato paste, tomato sauce, seasonings and oil in a bowl or large container and stir before adding to rice. Make sure the tomato paste is fully dissolved. Add remaining water. Cover and bake for 2 hours.  When it is finished, take out of the oven, fluff with fork and serve.  Delicious and perfect!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KING BURGERS

 

1 1\2 cup Garbanzos, cooked

1\2 cup Coconut Milk

1 1\2 cup Quick Oats

1\2 cup Walnuts

1 Onion, minced

3 tbsp Liquid Aminos

1 tsp Italian Seasoning

1 tsp basil

3 tsp Chicken Style Seasoning

1 1/2 tbsp Tomato Paste

Dash Cayenne

2 tbsp oil

 

Blend garbanzos with milk, walnuts, braggs liquid amino, and oil in a blender until smooth. Simmer green pepper and onion in 3 tablespoons of water and add tomato paste when the onions are clear. Pour into bowl add remaining ingredients. Mix well. Form patties, using the cover of the balls jar and place on a pre- sprayed baking sheet. Bake at 350 for 20 minutes on one side and 10 minutes on the other. Makes 10-12 burgers.

 

 

 

 

 

 

 

 

 

Lentil Stew

2 cups dry lentils

8 cups water

3 cloves garlic

2 tbsp. thyme

1 Bay leaf

1 cup TVP granules [texture vegetable protein] or Morning Star Crumbles

1 tbsp honey or your preferred sweetener

1 cup coconut milk

2 cups tomato sauce

2 cups diced carrots

2 cups diced potato

1 cup onion, chopped

1 cup celery, chopped

1/2 cup sweet pepper, chopped

1 cup sweet potato, big pieces optional]

dash cayenne pepper

2 tbsp soy sauce or braggs liquid aminos

1 tbsp chicken style season or vegetable bouillon

1 tbsp Italian seasoning

1 tbsp arrowroot powder or cornstarch

Salt to taste

 

Method: Boil lentils for about 25 - 30 minutes. Add all other ingredients, except chicken style season and soy sauce. Add these after the vegetables are cooked. Thicken with 1 tbsp arrowroot powder or cornstarch mixed with 1/2 cup water. Delicious! Serve with brown rice or home made bread.

 

 

 

 

 

 

 

 

 

Basic Pound Cake

 

2 cups unbleached white flour

1 cup whole wheat pastry flour

1 3/4 cups cane sugar,

2 Tbsp. Aluminum free Baking Powder

1 tsp. salt

3/4 cup soy oil or canola oil

3/4 cup Coconut milk

1 1/2 cups water 

1 1/2 tsp. almond

1 tsp. vanilla

 

Method:  Measure the dry ingredients into a large mixing bowl. Measure all the liquid ingredients into a small bowl mix and add to your dry ingredients. Mix well. If it is not  smooth enough add 2-3 tablespoons of water. Pour into a pre-sprayed pan. If you want you can add raisins, nuts, or whatever flavor you like. Bake at 350 degrees for 45 minutes to an hour.

 

 

 

 

 

 

 

 

 

 

 

 

Day 2

 

MACARONI & CHEESE

 

1-16oz elbow macaroni boiled & drained

¾ cup coconut milk

2-tbsp. Ketchup (optional)

2-tbsp. Soy margarine/olive oil

3-tbsp. Flour

2-tps. Italian seasoning

dash of cayenne pepper

1 med. Onion, chopped

½-cup celery, chopped

1 tsp salt or vege sal

1 Cashew pimento cheese sauce recipe

Paprika (Sprinkle over macaroni when done)

 

Tip: Do not throw away all the boiling water, reserve about 2 cups. This will help to cut down on the amount of milk needed as well as add flavour. 

 

Directions: Return the macaroni to the pot that it was boiled in. Put all other ingredients in the pot. Mix all ingredients together over low fire on the stove for about 5 minutes.  POUR into greased casserole dish.  BAKE at 350°F for 45 minutes.

 

CASHEW PIMENTO CHEESE SAUCE

 

1 1/2-cup water

1/2-cup pimento or red bell pepper

½-cup sesame seeds or 1/4 cup tahini butter

1-tsp. salt

½- cup cashews, rinsed

¼-cup lemon juice

½ - cup nutritional yeast flakes

¼- tsp. garlic powder or 2 cloves fresh garlic

1-tsp. Onion powder or 2-tbsp. fresh chopped onions

 

Directions:  BLEND cashews and sesame seeds with half the amount of water. When both nuts and seeds are smooth, add all the other ingredients except the pimento.  Finally, ADD the pimento until you have the colour you desire.  Continue BLENDING until smooth as a paste.

 

 

 

 

 

 

 

 

 

TOFU CHEESE CAKE

 

2-Tbsp lemon juices

½-cup brown sugar

Pinch of salt

2-tsp. vanilla

1-Tbsp flour

½-cup honey

¼-cup oil

1½-lb. Tofu

Directions:  Blend all ingredients until creamy and smooth. Pour into a graham cracker crust. Bake 45 minutes at 350. Top with favourite cheesecake topping.

 

Fruit Topping

 

1 cup apple concentrate

3 tbsp cornstarch

4 cup fresh or frozen fruits

 

Mix cornstarch and concentrate in a small pot. Heat till thick and clear, stirring constantly. Pour over baked cheesecake. Refrigerate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gluten Roast

 

2 ½ cups gluten flour

½ cup nutritional yeast flakes

2 tbsp chicken style season

1 tsp Italian season

1 tsp onion powder

1 tsp garlic

 

In blender:

¼ cup oats

5 cloves garlic

¼ cup fresh onion

½ cup walnuts

2 tbsp oil

3 tbsp braggs liquid aminos

1 cup water

 

In Crock Pot:

4 tbsp chicken style season

4 cups water

 

Measure dry ingredients and place in a mixing bowl. Measure oats, garlic, onion, walnuts, oil and braggs into blender and blend with water.  Add this to your dry ingredients and mix well. Shape into a ball. Place this into your crock pot and cook for 6 hours. Serve with a gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Day 3

 

BRAN MUFFINS

 

2¾ -cup Bran cereal

½ -cup raisins

½ cup walnuts, opt

1-cup unbleached flour

½-cup whole-wheat flour

2/3-cup sugar

1 tbsp baking powder

1¼-cup water

1/2 cup coconut milk

2/3-cup canola oil

2-tsp. ground flaxseed

1-tsp. Coriander

1 banana

A dash of cardamom

 

 

Directions:  Preheat oven to 350 degrees.  Measure out all dry ingredients, except cereal. Blend banana, milk, oil and water together.  Add to dry ingredients and mix thoroughly until moistened. Add cereal. Fill muffin cups 2/3. Bake 18 to 22 minutes. Cool for a few minutes, serve warm.

 

Scrambled Tofu

 

1 cup tomato, chopped

1 cup onion, chopped

1 cup sweet pepper

1 lb tofu

1 tbsp Tumeric

1 tbsp chicken style seasoning

1 tsp vege sal

2 tbsp yeast flakes

Dash cayenne pepper

 

Instructions:

Saute the first three ingredients in oil allow it to cook for a few minutes. Add mashed tofu. Add all seasoning, allow to simmer for 10 minutes on low heat.

 

 

 

 

Waffles

31/2  c milk

31/2 c water

7 c oats

1/2 c whole wheat flour

1/2 cup raw cashew meal

1/2 c cornmeal

2 tbsp. Vegetable oil

2 tbsp. Honey\ dates

1/2 tsp. Salt

 

Blend ingredients. Pour  batter evenly into hot waffle iron that has been sprayed with Pam, or equivalent. Bake  8-10 minutes. Serve with fruit topping.

 

 

Fruit Topping

 

Blueberry Sauce

1 qt. grape juice

5 tbsp cornstarch

 

Stir to dissolve cornstarch.

Heat until thickened, stirring continuously.

Add : 2 cup fresh or frozen blueberries or other berries. Serve hot over waffles, toast,corn cakes, or toast spread with peanut butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

                                                                                                                            

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