3ABN Today Cooking Program | Sabbath Dinner
Air Date 8/24/16

Creamy Mushroom Noodle Casserole

12 oz. package vegan noodles or fettuccine
6 cups fresh mushrooms, sliced
2 Tbsp. vegan margarine
3 cups fresh spinach, chopped
1 cup fresh or frozen peas
2 ½ tsp VegeSal or all-purpose vegetable seasoning

1 medium cauliflower (or 4 heaping cups) cauliflower florets
½ Tbsp. olive oil
1 tsp. fresh garlic, minced
½ cup unsweetened regular flavored almond milk
¼ cup nutritional yeast flakes
½ tsp. onion powder
1 tsp. salt

Ballpark Pinweheels

Cook cauliflower florets in a large pot of salted boiling water until tender and drain. While cauliflower is cooking, sauté the minced garlic in the ½ T of olive oil over low heat just until softened but not browned. In a blender or food processor put the cauliflower, sautéed garlic and rest of the sauce ingredients. Process until very smooth. Set aside.
Melt the margarine in a large skillet and add the mushrooms and VegeSal. Sauté until mushrooms are tender, and then add the fresh chopped spinach and fresh or frozen peas. Continue to sauté for about 3 minutes or just until spinach is wilted and peas are completely heated.
Cook noodles in salted boiling water to al dente (soft but slightly chewy). Drain and mix with sauce and vegetables. Gently stir until noodles are well coated with the sauce and vegetables. Can be eaten right away or put into a 9x13 casserole dish that has been sprayed with a non-stick cooking spray. Bake in a 350-degree oven for 30-40 min. or until hot and bubbly, or you can refrigerate until you are ready to bake.

Yields: 2 ½ cups
Cinda Sanner

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Rueben Casserole


1 12 ounce package eggless noodles
1 pound (13 slices) Worthington Corned Beef, cut into bite-sized pieces
1 Tbsp. soy margarine
1 small onion, diced fine
2 ½ cups unsweetened almond milk
2 tsp. Better than Bouillon No-Chicken Base
dash celery salt
1/8 tsp. seasoned salt

¼ cup cold water
3 Tbsp. cornstarch
1 1-pound loaf of rye bread
1 32 ounce jar sauerkraut
2 Tbsp. prepared yellow mustard


Cook noodles according to package directions. Do not overcook. Drain and mix with sauerkraut. Add corned beef pieces.
Heat margarine over medium heat in a pot, then add onion and saute until clear. Add almond milk, Better than Bouillon No-Chicken Base, and celery salt. Heat thoroughly. Mix slurry together, then add to pot. Stir until thickened. Pour sauce over noodle mixture and mix thoroughly.
Spray a skillet with non-stick cooking spray. Add crumbled rye bread, spray the top with non-stick cooking spray, and sauté until golden on all sides.
Spray a 9x13 pan with non-stick cooking spray. Spread half of the bread crumbs evenly in the bottom. Top with noodle mixture. Spread evenly. Drizzle mustard over the top. Bake at 350 for 30 minutes.

Brenda Walsh

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Eggplant Roll-Ups


1 cup onions, diced
1 cup red pepper, diced
1 cup yellow pepper, diced
8 cups baby spinach
1 clove fresh garlic, minced
½ tsp. seasoned salt
2/3 cup water
1 Tbsp. olive oil
1 large eggplant, sliced longways into thin strips
1/8 tsp. garlic powder
½ tsp. McKay’s Chicken Style Seasoning
¼ tsp. Italian seasoning
1/4 cup Vegenaise (or favorite vegan salad dressing)
2 ½ cups spaghetti sauce
vegan parmesan cheese, optional


On medium high heat, sauté the onions, peppers, and garlic in olive oil and 2/3 cup of water until tender. Add spinach, cook until wilted, then set aside. Place the eggplant strips in cold salted water and soak for about 5 minutes. While the strips are soaking add the rest of the seasonings and Vegenaise to the sautéed onions and peppers and mix it all together. Set aside till ready to use. Take the eggplant strips and place on a two cookie sheets that have been sprayed with non-stick cooking spray or use silicone baking mat on the cookie sheet. Bake at 350 degrees for about 30 minutes or until tender. Spread a scant ¼ cup on each eggplant strip and roll up. In a 9 by 13 pan pour 1½ cups of spaghetti sauce in the bottom of the casserole dish and place the rollups on top of the sauce. Pour the rest of the sauce on the roll ups and if desired sprinkle the vegan Parmesan on top of sauce or sprinkle a vegan mozzarella cheese on top. Bake at 350 degrees for about 30 minutes. This dish can be made up the day before and baked the next day. Serve hot.

Yields: 14 Roll-ups

Linda Johnson

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Zucchini Noodles with Kale Pesto


6 medium zucchini
2 cups grape tomatoes, chopped
2 cups baby portabella mushrooms, sliced
½ cup grated vegan parmesan cheese
Salt to taste

3 packed cups baby kale leaves
1 packed cup fresh basil leaves
1 tsp. coarse salt
1/3 cup extra virgin olive oil
1/2 cup walnuts, chopped
2 small cloves fresh garlic
2/3 cup grated vegan parmesan cheese


For the pesto, place all ingredients in a food processor and process until almost paste like. Set aside.
Use a spiralizer to spiralize the zucchini into spaghetti shaped noodles. You can use a vegetable peeler and peel the zucchini into thin ribbons if you prefer. Set aside.
Spray a large skillet with a non-stick cooking spray and add the pesto. Cook, stirring occasionally, until the pesto is hot. Add the mushrooms and tomatoes and let cook for 2-3 min. Then stir in the zucchini noodles and let cook for 2-3 minutes or until slightly softened. Add the vegan Parmesan and cook another 2-3 minutes making sure to stir often. Serve hot, or put it in the oven just to keep warm until ready to serve.

Yields: 8, 1 cup servings

Yields for Pesto 1 ¼ cups

Brenda Walsh

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Preacher’s Cake


3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
3 Tbsp. corn starch
2 cups sugar
2 tsp. vanilla extract
½ cup canola oil
½ cup applesauce
1 20-ounce can crushed pineapple, undrained
1 ½ cup pecans, finely chopped
1 cup flaked sweetened coconut
1 11-ounce can mandarin oranges packed in all-natural fruit juice, drained

1 8-ounce container Tofutti Better Than Cream Cheese
1 c. powdered sugar
1 c. non-dairy whipped topping

Sriracha Hot Dog Poppers


Spray the bottom and sides of two 9-inch round cake pans with non-stick cooking spray, then line with wax paper. Spray the wax paper with non-stick cooking spray, then add ¼ cup flour and shake until evenly coated.
In a small bowl, mix flour, baking soda, salt, cinnamon, and cornstarch together. In a medium size bowl, mix sugar, vanilla, oil, and applesauce together with an electric mixer on medium-low speed until creamy. Slowly mix in flour mixture until just combined. Add pineapple, 1 cup chopped pecans and coconut and continue mixing on medium low until all ingredients are thoroughly combined. With a spatula, gently fold in mandarin oranges.
Bake at 350 for 45 minutes or until toothpick comes out clean. Cool completely, then remove from pan.
Prepare frosting by mixing ingredients together until smooth. Spread a layer of frosting on the top of one cake, then place the second cake on top. Frost the top evenly.

Brenda Walsh


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