Something Better

McKinney's Oven, Something Better, Something Better School

3ABN Today Recipes

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 


Chick Pea A La King


Blend together:


¼ c. flour or cornstarch

3 tbsp chicken Style Seasoning

1 tsp. salt

½ c. cashews

¾ c. water


In Medium pot add:


3 c. water

½ c. onion, chopped

1 c. celery, chopped

½ c. sweet pepper, chopped

3 c. garbanzos, cooked

1 tsp Italian seasoning

1 tsp sweet basil

½ tsp garlic powder

3 c. mixed vegetables {frozen}




1. Blend the first five ingredients until smooth.

2. In a medium pot bring to boil all other ingredients except mixed vegetables and Liquid aminos.

3. When it has come to a boil, pour in blended ingredients and stir until thickened.

5. Add frozen vegetables and season to taste with liquid aminos. Serve over pasta or rice. 





Quick Spaghetti


2 c. TVP beef granules

1 c. onions, sliced

½ c. sweet pepper, sliced

1 tbsp. Italian seasoning

1 tsp. sweet basil

2 tbsp. olive oil

3 tsp. Braggs liquid Amino

3 cloves Garlic, chopped

Dash of cayenne pepper


1 Spaghetti Sauce recipe




          1. Boil spaghetti according to package.

          2. In a saucepan, place the 2 cups of dry beef granules, oil, Italian seasoning,      sweet basil, garlic, onions and sweet pepper and 4 cups of water.

          3. Do not add salt at this point. Bring sauce to a boil and cook properly before it.

          4. Add spaghetti sauce into mixture and simmer for 8-10 minutes. Add salt to     taste. Serve.








Spaghetti Sauce


½ c. onions, diced

2 cloves garlic, chopped

2 tbsp. olive oil


2 ½ c. tomato sauce

3 c. tomato paste

2 c. water

2 tbsp. Italian season

1 ½ tsp. garlic powder

1/8 tsp. oregano

1 tsp. salt

1 ½ tbsp. honey




  1. Simmer onions in the olive oil.
  2. Add all other ingredients and allow this to simmer for about 10 minutes.



Vegetable Stroganoff

3 c. broccoli, cut small                                   

2 c. carrot circles, sliced thin                          

3 tbsp. whole wheat flour or 2 tbsp clear jel

2 cloves garlic, minced                                  

3 c. unsweetened soy milk or soy base

2 tbsp. olive oil                                            

2 tbsp. unfermented soy sauce

1 c. onion, chopped small 

1 stalk celery, chopped              




1. Steam broccoli and carrots; set aside. 

2. Sauté garlic, celery, and onions in olive oil until soft. 

3. Blend flour, soymilk, and soy sauce if using soymilk for 10 seconds or add soy base, flour and soy sauce.  

4. Pour into saucepan and cook on med/hi stirring until thickened. 

5. Add vegetables and heat through.  Do not boil. 

6. Serve over noodles.


Soy Base


1 silken style tofu

1/3 c. olive oil

1 tsp. salt

3 tsp. honey

3½ c. water




1. Blend tofu with half the water and all the listed ingredients.

2. Add remaining water and blend thoroughly.






Grammy’s Corn Bread


1½ c. whole wheat flour

1 ½ c. unbleached white flour

2 c. cornmeal

2 c. sugar

1 ½ tbsp. Aluminum free Baking powder

2 tsp. coriander

1 c. raisins

1-large coconut, grated

¾ c. oil

1 ¼ c. soymilk or coconut milk

1 c. water 

1 ripe banana

1 tsp. vanilla




  1. In a large mixing bowl measure out all dry ingredients.
  2. Blend banana, oil, water milk and vanilla.
  3. Combine all ingredients, mix well.

4.   Pour in a pre- sprayed pan. Bake at 350º F. for 45 minutes to 1 hour.






1 spaghetti sauce recipe

1 box Lasagna

2 blocks vegan cheese, grated

1 bag fresh spinach leaves

2 blocks firm water packed tofu, drained and mashed

1 small onion, chopped

1 sm. tomato, chopped

1 sm. bell pepper, chopped

2 tbsp. chicken style seasoning

2 tbsp. Italian seasoning

2-3 tbsp. yeast flakes

2 tsp. All Purpose Season

1-2 garlic cloves, chopped




1.    Steam onions, celery, and bell peppers in 1/4 cup of water.

2.    Add the mashed tofu, and seasonings.

3.   Simmer a few minutes.

4.   Layer in a 9 x 12” baking dish the following: 1/2 cup spaghetti sauce, lasagna, tofu, grated cheese, and fresh spinach leaves. Repeat. Finish with lasagna, tofu, and cheese over the top.

5.   Bake for 1 hour covered at 350°. Take the cover off and bake for 10 minutes.














Creamy Pasta


16 oz. Whole Grain Pasta, spirals

2 celery stalks, diced

1/2 c. bell pepper, diced

8 oz. frozen vegetables, defrosted

1 c. onion, diced

1 tsp. salt

1 tsp. all purpose seasoning

1 tbsp. Italian seasoning

1/4 c. Lemon juice

Dash cayenne pepper  

1 pkg. soy hotdogs or 1 cup cashews, lightly roasted

1 c. Tofu dressing




  1. Boil pasta according to instructions on the box, add salt to the water.
  2. When it is near finishing add the frozen mixed vegetable. Drain liquid.
  3. Brown ‘coined’ sliced big franks in olive oil.
  4. Mix all ingredients together in a large mixing bowl.
  5. Serve warm or cold.






Tofu Mayonnaise

1 Silken tofu                                       

¼ tsp. garlic powder

¼ c. water                                         

¼ c. canola oil

½ tsp. salt                                         

1 tsp. lemon juice

1 ½ tsp. onion powder

1 tbsp. sugar



 Combine all ingredients in a blender and beat until smooth and creamy.


Coconut Pineapple Cream Pie


8 oz. tofu cream cheese

8 oz. non-dairy whip cream

2 tbsp. agar powder

½ c. shredded coconut

½ c. crushed pineapple, drained

½ c. sugar

1 tbsp. Vanilla

1/2 c. pineapple juice




1.   In a small saucepan on low heat dissolve gelatin with pineapple

                  juice stirring constantly. Watch carefully as this burns easily.

                [Add this to your sugar, cream cheese, pineapple, vanilla, coconut].

3.    Mix all ingredients together EXCEPT the whip cream.

4.    Fold in whip cream.

5.    Pour into a pre-baked Graham cracker crust.

6.    Garnish with fresh kiwi slices and strawberry or pineapple chunks and cherries.

7.    Refrigerate for at least 3 hours or overnight preferably. Serve.





1-block silken tofu

1 tbsp. honey

1 tsp. vanilla

1 tsp. lemon extract




Place all ingredients in blender. Blend until creamy. Use in any recipe calling for cream cheese. 


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