As chef for Elmhurst Academy, Rafalovitz prepares fresh, healthy meals each day. The ultimate goal she says, is to help children learn to make healthy choices while eating more fruits and veggies. She advises parents to not get discouraged if their children don't like a dish the first time they make it.
Mark Welsh/mwelsh@dailyherald.com
For the pasta:
1 pound elbow pasta
Salted water
For the sauce:
3 tablespoon olive oil
1 medium onion, sliced
2 carrots, peeled and diced
1 teaspoon minced fresh garlic
3 tablespoon all-purpose flour
3 cups rice milk
1 butternut squash, peeled and diced
ΒΌ teaspoon ground nutmeg
3 teaspoons turmeric
Salt and pepper to taste
Boil pot of water for pasta. Salt water, add pasta and cook to al dente. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add olive oil. When oil is warm, add onions and carrots. Cook for two minutes. Add minced garlic and stir for a minute, to burst flavor. Add flour, stirring constantly for two or three minutes. Make sure it doesn't burn. Add rice milk and stir. Add butternut squash, nutmeg, turmeric, salt and pepper and cook until squash and carrots are soft. Remove from heat and puree in blender until sauce is silky smooth. Drain pasta, add to sauce. Serve warm and enjoy!
Chef Sigy Rafalovitz
Elmhurst Academy chef Sigy Rafalovitz makes the black bean brownies with carob chips instead of chocolate. The students are served dessert later in the afternoon as a snack.
Mark Welsh/mwelsh@dailyherald.com
Elmhurst Academy chef Sigy Rafalovitz rinses pasta for her vegan macaroni and cheese. The students get a different meal everyday prepared by the chef.
Mark Welsh/mwelsh@dailyherald.com
Elmhurst Academy chef Sigy Rafalovitz preps the fresh butternut squash that's the orangey basis for her vegan macaroni and cheese. The pasta is served with fresh steamed broccoli, a banana and a cup of milk to the 100 students who attend this school. Nothing is wasted as scraps are put in a compost waste container at the school.
Mark Welsh/mwelsh@dailyherald.com