PKD Recipes

Cornstarch-Arrowroot Conversion

CORNSTARCH-ARROWROOT CONVERSION CHART:

(3 tsp.=1 T.; 12 tsp.=4 T.=1/4 c.)

1 tsp. cornstarch= 1+3/4 tsp. arrowroot
2 tsp. cornstarch= 3+1/2 tsp. arrowroot
3 tsp. (1 T.) cornstarch= 5+1/4 tsp.(or 1 T. plus 2+1/4 tsp.) arrowroot
4 tsp. cornstarch= 2 T. plus 1 tsp. arrowroot
5 tsp. cornstarch= 2 T. plus 3/4 tsp. arrowroot
6 tsp. (2 T.) cornstarch= 3 T. plus 1+1/4 tsp. arrowroot
7 tsp. cornstarch= 4 T. (1/4 c.) arrowroot
8 tsp. cornstarch= 4 T. (1/4 c.) plus 2 tsp. arrowroot
9 tsp. (3 T.) cornstarch= 5 T. plus 1/2 tsp. arrowroot
10 tsp. cornstarch= 5 T. plus 2+1/4 tsp. arrowroot
1/4 c. cornstarch (4 T.)= 6 T. plus 2+1/2 tsp. arrowroot
1/3 c. (about 5+1/2 T.) cornstarch= 1/2 c. plus 1+3/4 tsp. arrowroot

Onion Bites with Quinoa

If you use eggs this is not vegan.

Ingredients
2 C cooked quinoa
1 large onion, diced
¼ C chopped chives
¾ C quinoa flour or spelt
1 tsp Himalayan salt
Freshly ground black pepper
1 Tbsp lemon juice
Olive oil for cooking
2 portions of egg replacer or
2 eggs

Instructions
If using chia seed to replace eggs, mix chia seeds with warm water and stir well. Set aside to thicken.

In a medium bowl combine cooked quinoa, onion, chives; add flour, black pepper, Himalayan salt. Toss until coated. Beat eggs and lemon juice together. Combine with quinoa mixture and mix well. Form into small balls and refrigerate for 15 minutes. Heat a large skillet to medium heat and coat well with olive oil. Once oil is heated, cook for 5-7 minutes per side or until golden brown.

Pita with Yeast

Some differences when using spelt:
When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development. I find the time and patience needed for baking non-yeasted spelt bread so very relaxing.

CAUTION With PLD yeast can be harmful. To avoid this try baking on a bio-dynamic flower day and using some left over chef from bread baking.
Ingredients
1 Tablespoon Chef (or 1 tsp Sekowa Bachferment yeast)
¼ C warm water
1 C spelt flour
½ tsp Himalayan salt
½ tsp tupelo honey
Preparation
Dissolve Sekowa yeast in warm water. Add honey and stir until dissolved. Let sit for 5 minutes until water is frothy.

Combine salt and spelt in a bowl. Make a small depression in the middle of the flour and pour in the yeast mixture. Slowly add additional flour until well kneaded. Coat large bowl with olive oil and place dough in bowl. Turn dough around so all is coated.
Allow to rise in a warm place for about 3 hours, or until it has doubled in size. Once doubled in size, roll out in a rope, and pinch off 10-12 small pieces. Form pieces into balls. Place balls on floured surface.

Preheat oven to 500º. While oven is heating, let balls sit covered for about 10 minutes. Preheat your baking stone. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes or until the bread puffs up. Turn over and bake for 2 additional minutes. Remove each pita with a spatula and add additional pitas for baking. Take spatula and gently push down puff. In order to remain soft, immediately place in storage bags.

Vegan Tuna Like Sandwich

makes about 3 cups
Ingredients
2 C cooked drained garbanzo beans (for raw, sprout chickpeas)
Juice from a large lemon
Lemon zest
3 Tbsp garlic hummus
¼ C chopped cucumber
1 tsp Tupelo honey
Romaine lettuce shredded
Soy Free Vegenaise (optional)

Preparation
Drain and add beans to large mixing bowl. Mash lightly with a fork. Add in the hummus, lemon juice and lemon zest, salt and pepper. Add optional spices as desired. Fold in the chopped cucumber. Serve on spelt toast, spelt crackers, or for truly raw, serve on a kale leaf.

Vegan Tuna Almond Tu-Nut Pita

Ingredients
vegan, makes about 2 cups
1 C soaked raw unsalted almonds
¼ C reserved water
Lemon juiced add to:
½ C sliced marinated mushrooms
drain–reserving lemon juice
1 Tbsp olive oil
1 Tbsp Tupelo honey
½ tsp minced garlic
Tiny slice of onion
½ tsp black pepper
½ tsp Himalayan pink salt

Optional:
• ½ C chopped cucumber
• fresh cilantro
• extra freshly ground black pepper

Preparation
Chop and soak mushrooms in lemon juice. Soak almonds overnight (at least 6 hours). Add drained soaked nuts to a food processor. Add some of the soaking water. Add honey, olive oil, garlic, onion and a pinch of salt and pepper. Process mixture in a food processor so it resembles a flaky tuna-inspired texture. Add the drained marinated mushrooms. Pulse to obtain the correct texture.  Set aside.
Finely chop ½ cup of cucumber.  Fold in optional the cucumber, plus a bit of additional freshly ground black pepper into the mixture; add chopped cilantro. Cover and chill in fridge for a few hours before serving. Taste and adjust seasonings by adding more honey, lemon juice reserved from mushrooms, so the taste resembles that of tuna. Stuff mixture into a pita bread or for a truly raw meal, serve on lettuce leaves.
Pita recipe without yeast or with yeast pita.

Green Berry Smoothie

Kale may require a quick dip in hot water to diminish oxalates.
Ingredients
2 C almond milk
2 Tbsp tupelo honey
1 banana
1 orange peeled halved
1 C fresh raspberries
3 C kale or leafy greens
2 C ice cubes

Preparation
Add all ingredients to high speed blender (like Blendtec) in order listed; secure lid. Select Smoothie.