PKD Recipes

Soup Kabocha Roasted Squash

Ingredients
Left over squash from Kabocha and Apple Stew or roast hard winter squash at 350º for 30 minutes.

1 C. roasted squash
½ chopped onion
1 Tbsp currants
1 Tbsp curry powder
Fresh lime/lemon juice
Water

Preparation
Add diced onion to a soup pot and add water to prevent the onions from sticking, add a tablespoon of curry powder to the onions (or diced fresh turmeric). Add currants. Add the roasted squash to the soup pot and add enough water so it comes two inches above the squash line. Add the juice from a lime or lemon. Let it cook about fifteen minutes. Put ⅓ of the soup into a high speed blender and blend so it is creamy. Return the blended soup to the pot and mix with remaining vegetables. Taste for seasoning add more water or lemon juice, freshly ground pepper and Himalayan salt as needed. Ladle this into a big soup bowls.

Kabocha Squash Apple Stew

Ingredients
Kabocha squash
Golden delicious apple sliced
1 C. apple cider
¼ C. currants
1 small onion, sliced
1 tsp pine nuts
Water as needed

Preparation
On the stove top add the currants, then the apples and the apple cider. Boil down until it is reduced and syrup like, about twenty minutes. Add the squash and pine nuts cook covered, adding water if needed. Taste the squash for doneness. Add tupelo honey and water to adjust the seasonings. Serve with garlic toast or toasted spelt bread fingers with roasted garlic. I just bought this wonderful garlic roaster. It roasts about three heads of garlic all at once. Just soak the ceramic ring in water; cut the heads of garlic close to the top; place them cut side down and add a teaspoon of olive oil. Close the lid, press the button and it roasts the garlic in twenty seven minutes. When finished the light shuts off.

Kabocha Squash Roasted

Ingredients
1 kabocha squash
2 Tbsp olive oil
¼ C. tupelo honey
1 Tbsp galangal finely grated
½ tsp Himalayan salt

Preparation
The skin of kabocha squash is very hard, perhaps the hardest of the winter squashes. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method. Bring 8-quart pot of water to boil. Add squash whole and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks. In medium oven proof container add olive oil, honey, grated galangal, and Himalayan salt. Transfer to oven heated to 375º and roast until tender, about 20 minutes. Serve with some wilted greens.

Green Catalan

Ingredients
¼ C. currants softened hot water
1 Golden Delicious apple
Peeled cored diced into ¼-inch cubes
3 garlic cloves pressed
Allow to rest 5 min develop allicin
Leafy greens 1 bunch
Olive oil tsp
¼ C. pine nuts
Fresh lemon juice
Tupelo Honey
Himalayan salt
Water as needed

Preparation
Add a squeeze of lemon. Spoon the sautéed greens onto a fry pan with a teaspoon of heated olive oil. Add chopped garlic, the plumped up currants and the soaking water. Taste. Add a drizzle of tupelo honey and a squeeze of lemon juice. Taste. Adjust the seasonings. Serve.

Stock Mushroom

Ingredients
1 cup chopped mushrooms
½ onion chopped finely
1 carrot chopped
2 teaspoons olive oil
1 large garlic clove sliced
1 tablespoon dried thyme
½ cup white or red wine
1 Tablespoon spelt flour
Preparation
Heat the oil in a pan, add the onion, carrot, garlic, and fresh mushrooms and their trimmings. Sauté stirring occasionally about ten minutes. Reduce heat to medium stir in thyme, wine and sprinkle in the flour. Cook until it is a syrupy consistency. Add the remaining chopped mushrooms. Add water and simmer twenty minutes. Then strain the stock. Reserve for later.

Asparagus Morels Beans Polenta

Ingredients
Polenta creamy cooked in a double boiler
1 ½ C. of mushroom stock
½  pound morels
2 Tbsp olive oil
Himalayan pink salt, freshly ground pepper
1 bunch scallions
1 clove of garlic minced
1 ½ C.  cooked white beans
1 pound of white or green asparagus tough ends snapped off, stalks peeled if thick
Herbs in season, snipped chives, with chopped basil, marjoram
½ C. red/white wine (15 min alcohol dissipates)

Preparation
Cook the polenta and refrigerate it so it solidifies. Heat the oil, add half the mushrooms season and cook for 5 minutes. Once cooked add the second half of the mushrooms. Combine the mushrooms, add scallions, garlic and cook for another minute. Simmer the asparagus in salted water for 8 minutes. Lay the asparagus on shallow bowls. Spoon the mushroom mixture on top of the creamy polenta. Add asparagus. Combine the beans with the mushroom stock and spoon over the top of the dish.  Serve altogether.

Soup Carrot Bok Choy

Ingredients
2 carrots chopped
3 cloves garlic
⅓ onion chopped
½ C. bok choy white stalks
Thyme or spring onion garnish

Preparation
Put first four ingredients through a food processor. Add chopped ingredients to a pan on the stove plus ¼ inch of water above the vegetable line. Cook and season. If you own a high speed blender: add the ingredients and blend until creamy. Return to the stove top adding sufficient water to make a soup like consistency. Season with freshly cracked pepper and Himalayan salt. Add a squeeze of lemon juice to balance the flavors. If the carrots are not sweet enough add a dash of tupelo honey. Serve with chopped thyme leaves.

Turnip Artichoke Flageolet Tian

Ingredients
¼ C. flageolet or
white beans soaked cooked
2 turnips
1 clove garlic
2 artichoke hearts
1 slice spelt bread made into:
¼ C. toasted spelt bread crumbs
Fresh thyme leaves
⅛ C. almond milk

Preparation
Soak beans over three days and rinse daily under running water. Cook in a pressure cooker or on the stove top. Set aside. Thickly peel turnips and soak in lemon water. Smash the garlic clove to get it to jump out of its skin. Chop garlic finely or put it through a garlic press. Set garlic aside while you cook the artichokes for 30 minutes; cool, then remove the outer leaves, cut out the choky core, and slice into half. Toast bread then grind it into crumbs.
Heat the oven to 350º
Slice the soaked turnips into thin rounds. In an oven proof dish layer the turnips first, then the artichokes, then the beans, repeating layers ending with turnips. Take fresh thyme branches and strip the leaves going backwards with your fingers over the branch. Sprinkle the tian with Himalayan salt and freshly ground pepper. Add a squeeze of lemon juice. Then pour the almond milk and sprinkle the toasted bread crumbs over all. If wanted top with plant based grated cheese. Place in a pre-heated oven for about an hour or until it gets bubbly and the turnips have softened.

Walnut Sauce

Ingredients
¾ C. freshly cracked walnuts
¾ C. water add ¼ cup at a time
1 clove of garlic
Lemon juice
Himalayan salt
Cracked pepper

Preparation
Blend altogether using a high speed blender (walnuts, garlic, and ¼ cup of water). Continue blending adding more water until it gets a sauce like consistency. It will thicken as it stands. Squeeze fresh lemon juice into it. Taste for seasonings and pour over beans or leafy greens. One can add fresh herbs to give the sauce more complexity.

Sprouted Essene (Ezekiel) Bread Sweet

Ingredients
¼ C. soaked almonds
¼ C. soaked walnuts
2 C. sprouted spelt
½ C. chopped apple
3 pitted dates

Preparation
Soak the nuts for about two hours and the dates in water for an hour. Drain nuts and dates along with the remainder of ingredients and work in a food processor or puree in a gear juicer or blend in a high speed blender. Mold this into a loaf shape and dehydrate for 17 hours or bake in an oven at 90º for about 5 hours. When done the loaf should feel crisp on the outside and moist in the middle. Slice with a serrated knife.