PKD Recipes

Sweet Potato Patties

If you use eggs this is not vegan.

Ingredients
1 C cooked sweet potato
1 ½ C cooked chickpeas
1 C cooked quinoa
1 C quinoa flour or spelt flour
¼ C chopped almonds
¼ C chopped cilantro
1 C diced red onion
3 cloves garlic, minced
1 egg replacer portion or
1 egg
1 Tbsp mustard
1 tsp cumin
½ tsp Himalayan salt

Preparation

Bake sweet potato until tender. In a food processor pulse the sweet potato, chickpeas, flour, almonds, cilantro, onion, garlic, egg (If using chia egg, combine 1 tablespoon ground chia seed with 3 tablespoons warm water, mix and set aside.), add mustard, spices until the mixture is chunky. Take care not to over process. Form into 6 patties and refrigerate for at least 1 hour. Cook or grill for 10 minutes per side. The taste is really nice.

Dairy Free Frosting

Ingredients
6 Tbsp full fat coconut cream
¼ C. tupelo honey
1 Tbsp coconut oil
1 tsp vanilla extract
⅓ C. carob powder

Preparation
To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only ¼ and drain the liquid from the bottom. Then open the can all the way, and you should be left with a very heavy cream of coconut cream. Use this for the recipe.

To melt the coconut cream and oil add to a small saucepan and heat until liquified. Add all ingredients but carob powder to the bowl of your food processor or stand mixer and whisk until smooth. Sift carob powder and add to frosting. Again, whisk until smooth, about 2 minutes on high. Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an airtight container in the fridge for 1 week or in the freezer for up to 6 months.
Note
If the frosting is too soft, return to the fridge for 20 minutes.
Makes enough frosting for 8×8 pan of carob brownies, a small cake, or 6 cupcakes.

Green Cilantro Smoothie

Ingredients

1½ C water
½ cucumber
1 banana
1 C pineapple chunks
¼ bunch Cilantro or Chinese parsley
1 C ice cubes

Preparation
Add ingredients to high speed blender in order listed. If available select Whole Juice. Cilantro Chinese parsley helps with kidney disease.

Quinoa Fritters

If you use eggs this is not vegan.

Ingredients
⅔ C quinoa, rinsed
¼ C spelt flour
¼ C kale steamed
¼ C chopped onion
¾ tsp Himalayan salt
¼ tsp ground black pepper
½ C cilantro
2 egg replacer portion or
2 eggs
¼ C olive oil

Preparation
To cook the quinoa heat a large saucepan on medium and spray with olive oil. Add quinoa and cook for 5 minutes, stirring to prevent burning. Add a cup of vegetable broth or water and bring to a simmer. Reduce to low and cover. Cook for 20 to 25 minutes. Remove from heat and allow it to sit covered for five more minutes. Cool.
In a large bowl combine cooled quinoa with spelt, kale, onions, salt, pepper and cilantro. Lightly beat eggs in a small bowl and add to quinoa mixture.
Heat oil in a skillet over medium heat. Form quinoa into balls or ovals and carefully add to hot oil. Cook for about a minute on each side. Drain on cloth.
Alternatively place parchment paper on oven safe round dishes. Place a round patty on each dish and bake at 350º for twenty minutes. If desired serve with cilantro sauce.

Red Bean Stew

Ingredients
1 C dried red beans
(soaked & rinsed 3 days
cook pressure cooker ↓ lectins)
1 Tbsp olive oil
½ medium white onions, diced
¾ tsp Himalayan salt
¼ tsp freshly ground black pepper
1 tsp cumin
1 tsp coriander
2 garlic cloves, crushed
½ C sliced mushrooms
1 medium parsnips, peeled, cut into chunks
1 medium carrots, peeled, cut into chunks
1 medium zucchini, trimmed, cut into chunks
1 medium yellow squash, trimmed and cut into chunks

Preparation
Soak and rinse the beans for 3 days. Rinse under the spigot daily. After 3 days, cook the soaked beans about 45 minutes until soft. Heat the olive oil in a large stockpot. Cook the onions with salt, pepper and spices 10-15 minutes. Add the garlic, reduce the heat to low, until the aroma is released. Add the mushrooms, then add the remaining vegetables and finally add the beans and the bean water and simmer until vegetables are soft, about 15 additional minutes. Taste for seasoning. Serve.