3ABN Today Cooking Program Recipes 

¾ c raw cashews

2 c water

¼ c nutritional yeast flakes

1 tsp sea salt

1 tsp onion powder

½ tsp garlic powder

1 T Beef-like Seasonings

2 tsp paprika

3 T tomato sauce

¼ tsp celery seeds

1 T turbinado sugar

2 c vital gluten flour

2 T whole wheat flour

Preheat oven to 325 degrees. Blend all ingredients in a blender except gluten flour & whole wheat flour until smooth. Mix gluten flour & whole wheat flour in a large bowl. Pour cashew mixture into gluten flour mixture. Mix thoroughly. This is a soft mixture. Shape into 8 inch log. Wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil. Bake for 1 ½ hours. When done, unwrap, transfer it to a cooking rack, and let it cool completely. When cool, slice into thin round. It freezes well. Very delicious! Note: If you have a smoker, follow the above instruction except bake for 1 hour at 325 degrees. Unwrap, and put it in a smoker and smoke-bake for 30 minutes.

½ recipe of Walnut Gluten

BATTER:

1 c unbleached white flour

¼ nutritional yeast flakes

2 T wheat germ

½ tsp sea salt

½ tsp garlic powder

1 tsp onion powder

½ tsp basil leaves

1 c water

BATTER: Mix all ingredients in a bowl except water. Add water and mix well. This is a thick batter. Dip one steak at a time, and cook in an oiled skillet until golden brown on both sides. Serve with white gravy. Very Delicious!

1 ¾ c water

½ c additional water

¼ c raw cashews

2 T cornstarch

1 tsp sea salt

1 tsp onion powder

½ tsp garlic powder

1 T nutritional yeast flakes

Bring 1 ¾ cups of water to a boil in a saucepan. Blend remaining ingredients including

½ cup of water. Pour blended mixture into boiling water and continue cooking until thicken. Serve over brown rice, chicken-fried steak, pastas, mashed potatoes, patties, or meat loaf, etc. Very Delicious!

RANCH STYLE BEANS

1 (16 oz.) bag dry kidney beans or pinto beans

6 c water

1 (8 oz) can tomato sauce

1 T sea salt

1 T soy sauce, unfermented

2 tsp garlic powder

2 tsp onion powder

2 T nutritional yeast flakes

1 tsp paprika

1 tsp cumin

1 T parsley flakes

1 T lemon juice

Soak beans, wash and drain. Put all ingredients in a large saucepan. Bring to a boil. Reduce heat to low and cover. Cook until beans are tender (about 1 ½ hours). Freezes well. Yummy!

2 large potatoes, cut in ½” cubes

1 carrot, cut in ½” cubes

1 stalk celery, cut in ½” size

2 T olive oil

1 tsp sea salt

½ tsp onion powder

½ tsp garlic powder

1 T parsley flakes

1 T nutritional yeast flakes

Combine all ingredients in a bowl. Toss them well. Spread vegetables in single layer on an oiled baked sheet. Bake at 400 degrees for 15 minutes. Stir once and continue to bake for 7 more minutes. Yum yum.

1 lbs carrots

1 (20 oz) can pineapple tidbits

¼ c chopped parsley

¼ c pure maple syrup

¼ tsp sea salt

Peel and cut carrots into 1 inch size. Chop in a food processor. In a large bowl, mix chopped carrots, and remaining ingredients. Yummy!

1 c cornmeal

1 c unbleached white flour

2 T wheat germ

¼ c turbinado sugar

1 T Ener-G baking powder

1 tsp sea salt

1 T soy flour or tapioca flour

1/3 c canola oil

1 c soy milk

Mix all ingredients except canola oil and soy milk in a bowl. Add canola oil and soy milk. Mix well. Pour into an oil sprayed 9” pie dish. Bake at 400 degrees for 25-30 minutes. Yummy!

1 (20 oz) can sliced peach (No sugar added)

½ c turbinado sugar

1 tsp coriander

¼ tsp sea salt

1 tsp vanilla

2 ½ T cornstarch

1 pie crust recipe (see below)

PIE CRUST FOR COBBLER:

1 ½ c unbleached white flour

2 T wheat germ

¾ tsp sea salt

1/3 c canola oil

1/3 c hot water

Preheat oven to 420 degrees. Reserve ¼ cup of peach juice in a cup. Set it aside. Mix remaining ingredients in a medium saucepan except cornstarch & pie crust recipe. Bring to a boil. Mix ¼ cup of peach juice and cornstarch. Add cornstarch mixture into the peach mixture. Mix and cook until thickens. Transfer into a 8” x 11” baked dish. Set it aside.

PIE CRUST FOR COBBLER: Mix all ingredients in a large bowl except canola oil and hot water. Pour hot water and canola oil in at once. Stir with a fork or flour blender as little as possible. Cut wax paper into 10” x 14”. Roll the dough on the wax paper to make10 x 14. Cover peach mixture and decorate edge. Prick pastry to prevent puffing while baking. Bake for 20 minutes. Very Delicious!