Allan Kalmus

PP: Butternut Squash Casserole

Chef:  Allan Kalmus
Makes:  10-12 Servings
Prep time:  1 hour
Cook time: 45 minutes
Total time:  1 hour 45 minutes
 

Ingredients

  • 1.5 lbs of butternut squash cubed
  • 1 lb of frozen spinach choppled
  • 2 stalks of kale chopped
  • 6 stalks of celery chopped
  • large Sweet Onion chopped
  • pinch of salt                   
  • 1 inch of fresh Ginger grated
  • 4 cloves garlic                                        
  • 1 c of Silk Vanilla Almond Milk.                                           
  • 2 c of vegetable soup stock.
  • 4 T Lite Soy Sauce.                                
  •  2 T Milled Flax Seed
  • 1 Sweet Yellow Bell Pepper chopped      
  • 1 T Cayenne Pepper (Some like it hot!)
  • 2 T Ground Cinnamon.                          
  • 4 T Water.                              
  • 1  of Nutritional Yeast.
  • 6 dates chopped.
  • 2 TBSP maple syrup 
  • 1/2 t allspice
  • 1/2 t nutmeg                                                    

Directions:

  1. Cook the Frozen Chopped spinach per package directions with a TBS of chopped onion, a pinch of salt, kale and one clove of chopped garlic.
  2.  Drain and set aside to cool.
  3. Add the 4 TBS of water to the Milled Flax Seed, stir and set aside for at least 10 min.
  4. In a separate bowl, mix the almond milk, soy sauce, nutmeg, allspice and cinnamon.
  5. In a large pot get the soup stock boiling.  "Saute" the rest of the chopped onion until clear. Add the garlic, ginger, celery, chopped yellow pepper and butternut squash.
  6. Add the almond milk mixture.
  7. Cover and let it simmer stirring occasionally  until all the vegetables are soft. About 30 minutes.
  8.  Stir the pot to partially crush the vegetables.
  9.  Drain saving the liquid for stock and let the veggies cool
  10. The Milled Flax Seed should be the consistency of an egg.
  11.  Mix it with the spinach, 1/2 cup nutritional yeast and kale.
  12. Bake it in a pan at 400 degrees for 15 minutes to make it thick and a little firm.
  13. In a large casserole dish  mold a thin layer of the spinach, yeast and kale mixture over the bottom and a little up the sides to form a layer of green.  
  14. Sprinkle on a little Cayenne pepper over it.
  15.  Add the drained mixed squash and vegetables and spread it evenly over the spinach and kale.  
  16. Sprinkle on the rest of the Cayenne pepper.
  17. In a sauce pan bring 2 cups of stock to a boil.
  18. Add the chopped dates, maple syrup and nutritional yeast.
  19. Reduce the heat, stir and simmer until thickened.  
  20. Pour it over the top of the casserole and spread it out evenly.
  21. Bake at 400 degrees for 45 min. or until brown.
  22. Let it cool before cutting.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight

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PP: Oatmeal Raisin Banana Cookies

Chef:  Dr. Allan Kalmus
Makes:   14 cookies
Prep Time:  15 minutes
Cooking Time:  13 minutes
Total Time:  28 minutes

 

 

Ingredients

  • 2 Bananas
  • 1 c  uncooked steelcut oats
  • 1 c  raisins
  • 2 T pumpkin pie spice
  • 1 T milled flax seed
  • 1/4 c  almond milk

Directions

  1. Set the oven to 400 degrees.
  2. In a medium sized mixing bowl mix together the almond milk, milled flax seed and pumpkin pie spice with the dry oatmeal.
  3. Mash the bananas and raisins together and mix it all in.
  4.   Line a cookie sheet with parchment paper.
  5. Wet your hands and use rounded TBSP's of cookie dough to make about 14 cookies.
  6. Bake at 400 degrees for 13 minutes.

Tips:  After 10 minutes loosen the cookies then continue baking to brown the bottoms. If you have some other fruit or spices in mind for the cookies, Please share!

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight

 

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PP: Stir Cooked Vegetables with Red Lentil Penne

Chef:  Dr. Allan Kalmus
Makes:   4 servings
Prep Time:  10 minutes
Cooking Time:  15 minutes

 

 

Ingredients:

  • 1 package red lentil penne noodles (12 oz)
  • 1 sweet red bell pepper chopped
  • 1 small green zucchini chopped
  • 12 thinly sliced brussel sprouts
  • 15 snap pea pods chopped
  • 1 clove garlic chopped
  • 1 large portobello mushroom cap chopped (remove the ribs)
  • 1 c of chopped parsley plus a few sprigs as garnish
  • 1 t dried cilantro
  • 1 t curry powder
  • 1 t lemon pepper
  • 1 T basil 
  • 1 c vegetable soup stock 

Directions:

  1. Cook the noodles in salt water for 8 to 10 minutes per package directions. Strain but don't rinse.
  2.  In a large pot or wok bring the soup stock to a boil. 
  3. Cook the vegetables stirring constantly until tender. 
  4. Turn down the heat to medium and stir in the seasonings. 
  5. Add the noodles
  6. Continue stirring until the liquids have been absorbed.

TIP:  Sprinkle with nutritional yeast and garnish with a sprig of parsley.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight

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PP: Simple Spaghetti

Chef:  Dr. Allan Kalmus
Makes:  12 1/2 c servings
Prep Time:  20 minutes
Cook Time:  30 minutes

Ingredients

  • 2 cans of tomato sauce 28 oz can size
  • 1 can of tomato paste 12 oz can size
  • 1 large sweet onion chopped
  • 4 cloves of garlic chopped
  • 2 T Italian seasoning
  • 1 T of sweet basil
  • 1 pkg whole grain spaghetti noodles

Directions

  1.  In a large pot bring 1 cup of water to a boil.
  2. Add the onion and garlic. Let it boil until the onions become clear.
  3. Add the Basil and Italian Seasoning.
  4. Add the tomato sauce and paste.
  5. Bring it to a simmer, cover and reduce the heat for 30 minutes.  
  6. Prepare spaghetti according to package directions.  
  7. Place sauce over noodles
  8. Garnish with a sprig of parsley.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weig

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