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3ABN Today Recipes

Mark Anthony & Melody Prettyman "Baking and Beyond" · show 11058

Red Basil Mocktail

2 large leaves of basil or 1 tsp. powdered basil per 12 oz. drink 1 part beet juice 1 part pineapple juice 1 part apple juice 3 parts fresh tangerine juice Place all ingredients in blender and blend until well mixed. Serve with raspberry ice cubes. Garnish with fresh raspberry and mint. * To make raspberry ice cubes, simply freeze raspberry juice in an ice cube tray.

Mark Anthony

Green Bean Casserole, Vegan Style

4 cans green beans, drained 4 ­ 6 cups prepared vegan mushroom soup 1 c. toasted onion rings Mix green beans and mushroom soup together. Top with toasted onion rings. Place in casserole dish and bake at 350 degrees for 30 ­ 40 minutes, or until hot and lightly browned on top. * To prepare toasted onion rings, dip freshly cut onions into cornstarch and fry in oil until browned and crispy.

Melody Prettyman

Mushroom Soup

¾ c. raw cashews, rinsed ¼ c. arrowroot powder or cornstarch 2 Tbsp. onion powder 1 Tbsp. salt, or to taste 2 Tbsp. olive oil 1 lb. package fresh mushrooms, finely diced 1 medium onion, finely diced 4 c. water In a blender, blend all ingredients, reserving 2 cups water. Blend on high speed until smooth, about 5 minutes. In a saucepan sauté olive oil, onions and mushrooms until tender. Reduce heat to medium-low, pour blender mixture over the sautéed mushrooms and add the remaining water. Cook and stir with a wire whisk until thickened. If you want a mushroom sauce for a casserole, add the additional water to the mushroom mixture ½ cup at a time until desired thickness is reached.

Melody Prettyman

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 ·


4 ­ 5 stalks celery, finely diced 1 large onion, finely diced 2 Tbsp. sage 1 Tbsp. poultry seasoning 1 Tbsp. McKay's chicken style seasoning 1 c. gluten-free Leahey chicken style gravy mix 1 lb. bread of choice, cubed 3 c. water Salt to taste To a large, deep skillet, add first five ingredients and ½ cup water. Simmer until vegetables are tender. Stir gravy mix into remaining water, add to the pan, and simmer for 2-3 minutes or until thickened. Add bread cubes and mix to moisten all of the bread. Cover and let stand for 15 ­ 20 minutes, or until all liquid is absorbed. Place into casserole dish and bake at 350° for 15 -20 minutes, or until top is golden brown. Remove and serve with cranberry raspberry sauce.

Melody Prettyman

Raspberry Cranberry Sauce

1 1-lb. bag fresh cranberries, rinsed 1 can frozen 100 percent raspberry white grape juice concentrate 1 Tbsp. lemon juice 1/4 c. Florida cane crystals, opt. 1 tsp. arrowroot powder 1/4 c. water

Mix arrowroot and water together and set aside. Combine remaining ingredients in a medium saucepan and bring to a boil. When boiling, stir in cornstarch mixture and cook, stirring until thickened. Melody Prettyman

Bird's Nests

2 extra-large russet potatoes 1/4 c. cornstarch 4 c. vegetable oil for frying 2 c. chopped kale 1 c. new potatoes, peeled 1 Tbsp. garlic, chopped Salt to taste Sauté kale in a little oil, adding garlic and salt to taste. Sauté new potatoes. Shred raw potatoes, rinse with cold water, dust with cornstarch and form into nest shapes in deep frying baskets. Fry in hot oil until golden. Place a little kale in each basket and top with new potatoes. Serve hot.

Mark Anthony

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 ·

Totally Awesome Turkey Loaf

3 c. water 1/8 c. onion powder 2 Tbsp. olive oil, divided 1/8 c. McKay's chicken style seasoning, vegan special 1 Tbsp. poultry seasoning 1 tsp. garlic powder 1 tsp. Bakon hickory style seasoning 1 tsp. salt, or to taste 1 c. Leahey chicken style gravy powder, gluten-free 4 c. Butler soy curls 2 c. oats ¼ c. flaxseed, ground Parchment paper Aluminum foil Preheat oven to 350°. Re-hydrate soy curls. Drain and remove all water. Add soy curls and the rest of the ingredients to food processor, reserving 1 tablespoon of oil, and process until very smooth. On counter top place large piece of aluminum foil, doubled if necessary. Then place a large piece of parchment over top and coat it with the remaining oil. Pour ingredients over parchment paper. Center evenly and bring up sides of parchment paper to form into roll. Twist ends in opposite directions to seal the roll. Do the same with the aluminum foil. Place on a cookie sheet and bake for 45-60 minutes. Remove from oven and let stand until cool. Place in refrigerator overnight. Remove paper and aluminum foil, slice and serve.

Melody Prettyman

Pumpkin Cheesecake

1 c. pumpkin 1 c. Florida cane crystals 1 c. coconut milk 2 8-oz. containers Tofutti cream cheese 1 tsp. pumpkin pie spice 1 Tbsp. fresh lemon juice 4 Tbsp. arrowroot powder or cornstarch 1 ½ tsp. vanilla Crust* Pour all ingredients into blender and blend until creamy smooth. Pour mixture into spring-form pan lined with crust and bake for 1 hour to 1 hour and 20 minutes at 350 degrees. Remove from oven, cover and place in refrigerator overnight. Serve with soy whipped topping, caramel drizzle and sprinkle of cinnamon.

* For crust, you can use Graham cracker crust or make your own crumb mixture with ground oats, pecans, soy margarine, flour and cinnamon. Melody Prettyman

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 ·


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