Dr. Allan Kalmus

PP Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

Holiday EXTRAVAGANZA Chuck Underwood's Best Vegan Gravy EVER.jpg

Culinary Enthusiast:  Dr. Allan Kalmus/Reluctant Vegan
Makes:  5 servings
Prep Time:  15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Garlic Mashed Potatoes 


  • 6 medium cloves garlic, peeled (less is okay)

  • ¾ c unsweetened almond milk

  • ½ c low-fat silken tofu

  • 1½ lbs potatoes, peeled and cut into 2-inch chunks

  • 1½ t salt

  • ¼ t White pepper


  1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.

  2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.

  3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.

  4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.

  5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve

Best Ever Fat-Free Vegan Gravy

Recipe from Chuck Underwood; BrandNewVegan.com
Makes:  2 1/2 c of gravy
Prep Time:  5 minutes
Cook Time:  Toasting and Simmer:  15 minutes
Total Time:  20  minutes


1/4 c Whole Wheat Flour
2 T Nutritional Yeast
1 t Onion Powder
1/2 t Garlic Powder
1/2 t Black Pepper
2 c Vegetable Broth low sodium
2 T Soy Sauce low sodium
1/2 t Yellow Mustard
1/2 t Kitchen Bouquet optional


Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer until desired thickness.


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PP: Cheezy Macaroni

Contributor: Allan Kalmus
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes





  • 2 large potatoes cooked in salt water (save at least 2 cups of the water)
  • 6 T nutritional yeast
  • 6 T tapioca flour
  • 1 t lemon juice
  • 1/2 c white wine vinegar
  • 1/2 t Tabasco
  • 3 t salt
  • 1/4 t turmeric
  • 1/2 sweet yellow bell pepper seeded and cut up
  • 1/4 t paprika (or smoked paprika)
  • 1 box whole wheat macaroni
  • 1 3/4 c water from the potatoes


  1. Add the macaroni to boiling salted water per package instructions. Cook for about 7 minutes. Do not over cook.
  2. Drain the pasta and set aside.
  3. Put all of the ingredients along with 1 3/4 cups of the water from the potatoes into a blender or food processor and puree it until completely smooth.
  4. Put the mixture into the pot used for the  macaroni and cook it over medium heat, stirring constantly until it thickens (about 10 minutes). If it gets too thick, add a little more water.
  5. Add the pasta to the sauce and stir over low heat until the macaroni is completely coated.
  6. Serve warm.


  1. I like things spicy and used my own hot sauce in place of Tabasco. Season to your own taste.
  2. Chopped vegetables or tomatoes can also be mixed in at the end for added color.
  3. The sauce works well as a "Nacho cheese" over chips or vegetables.



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PP: Warming, Colorful Quinoa

Chef:  Dr. Allan Kalmus
Makes:  4 servings
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 Minutes


  • 1 c dry quinoa
  • 1 small onion; chopped
  • 3 cloves garlic; chopped
  • 1 Roma tomato; diced
  • 3 sweet peppers chopped (red, orange, yellow)
  • 2 1/2 c water
  • Salt and Pepper to taste.


  1. Add salt, pepper, tomato and vegetables to the water. 
  2. Bring it to a boil.
  3. Let it cool for 5 minutes covered, then add the quinoa. 
  4. Bring it back to a boil then reduce the heat to a simmering boil.
  5. Cover and let simmer for 15 minutes. 
  6. Keep covered and let it sit for 5 minutes. 
  7. Stir and serve hot.
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