PKD Recipes

Soup Malunggay

Ingredients
2 cloves garlic
½ onion chopped
1 Tbsp olive oil
1 C. corn
reserve the husk
4 C. water
2 C. malungai leaves
freed from vines

Preparation
In a saucepan heat oil browning the garlic, add onion and saute until translucent. Add water, shredded corn and husk. Bring to boil and simmer for 15 minutes. Remove the the corn husk and add malunggay leaves. Simmer for 1 minute. Turn off heat. Using a food processor, blend half of the soup until leaves and corn kernels are blended. Bring back to simmer with remaining soup for 2-3 minutes. Taste for seasoning and serve.

Apple Cake

If you use egg, then this is a not vegan.
Ingredients
2 eggs or
egg replacer
¼ C. olive oil
¾ C. tupelo honey
3 Granny Smith apples cored & sliced
1 tsp vanilla powder
½ tsp Himalayan salt
¼ tsp ground cloves
1 tsp ground cinnamon
1 tsp baking soda
¾ C. whole spelt flour
½ tsp baking powder
¾ C. spelt flour

Preparation
Preheat oven to 350°F. Line with parchment paper a 9″x5″ loaf pan; set aside. Add eggs, oil, 1½ apples, vanilla powder, and honey to blender. Secure lid and select Whole Juice or blend on Medium High (speed 6 or 7) for 50-60 seconds. Add remaining 1½ apples and secure lid. Press Pulse 5–6 times. Add salt, cloves, cinnamon, baking soda, baking powder, whole spelt flour, and white spelt flour. Secure lid and pulse 5–6 times or until flour is incorporated; do not overblend.
Pour batter into greased pan, and bake for 45–50 minutes or until toothpick entered into center comes out clean.

Apple Pie Pockets

Ingredients
Crust
2 ½ C. spelt flour
½ tsp Himalayan salt
10 Tbsp coconut oil
¼ C. ice-cold water
Additional ¼ C water if needed
or vegan pie crust

Preparation
Add first 4 ingredients to blender jar and secure lid. Press Pulse 8-10 times. Add ¼ cup water and secure lid. Press Pulse 4 times. Add remaining water and press Pulse 4 times or until dough is formed; do not over blend. Remove dough, divided into two balls. Pat into a smooth disc, wrap dough in plastic wrap and refrigerate at least 2 hours before rolling out dough. Roll out dough and cut into 20 triangles.

Pie filling
2 Granny Smith apples sliced
½ C. Tupelo honey
1 Tbsp coconut oil
1 tsp ground cinnamon
Squeeze of lemon juice over apples

Preparation
Add half of the apple pieces to the WildSide jar and secure lid. Press Pulse 8-10 times. Set aside. Add coconut oil, brown sugar and cinnamon to a medium saucepan and heat on medium until oil is melted, stirring frequently. Once oil is melted, add blender chopped apples to saucepan and bring to a boil. Turn down heat and simmer for five minutes. Put 1 ½ tbsp on one half of the triangle and fold the other half over the filling. Use a fork to press the top crust into the bottom crust. Place pie pockets on a cookie sheet lined with parchment paper and bake in oven preheated to 400ºF. Bake for 15-20 minutes or until golden brown.

Vegan Hot Pot (Glass Bean Vermicelli)

Ingredients
5 C mushroom broth
2 cloves garlic
1 C sliced mushrooms
¼ C sliced carrot
½ sliced onion
4 sliced green beans
4 sliced scallions
4 tsp lemon juice
1 tsp tupelo honey
Himalayan salt
Freshly ground pepper
Bok choy sliced into bite size
Mung bean noodles

Preparation
Bring all to a simmer on the stove top about 15 minutes. Add bok choy and cook noodles separately until soft. Serve in a bowl with mung bean noodles. Season. Balance the sweet salty sour flavors by adding more lemon, honey, or salt.

Black Bean Enchiladas

Ingredients
1 C black beans
1 corn on cob
½ onion chopped
2 garlic cloves minced
½ diced carrot
Himalayan salt
Ground pepper
Cilantro
½ tsp Cumin

Preparation
Soak the beans in water, rinse with running water through a strainer for three days. Repeat each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.

Enchiladas
1 ½ C cooked black beans
½ diced onion
1 corn on the cob (Remove corn from cob)
½ C chopped olives
¼ C thinly puréed carrot
6 corn tortillas
Cilantro
Avocado sliced thinly

Preparation Enchiladas
Pre-heat oven to 350º
Heat the corn tortillas so they are soft. Work with one at a time. Add to the tortilla, spoonful of cooked black beans, a few onions, some of the corn, a few chopped olives, then roll it into a cigar shape and place in an oven proof container. Continue filling each of the corn tortillas. Put any left over onions, corn, or olives over the top. Cook the carrots and place in blender with water, purée thinly by adding more water. Season. Place 2-3 tablespoons of thin carrot puree over all and place in a pre-heated oven for 15 minutes. When enchiladas are done sprinkle with chopped cilantro and served with avocado. A cashew sauce can be placed over the enchiladas if desired.

Ingredients Cashew Cream
1 C soaked cashews
2 garlic cloves minced
1 tsp oregano leaves
¼ C water

Preparation Cashew Cream
Soak cashews for two hours. Using a food processor or high speed blender add the soaked cashews, garlic, oregano, and water, blend until smooth. Pour over enchiladas top with cilantro leaves, serve with avocado slices. Taste for seasoning.

Gluten Free Flour

Gluten Free Flour Blend
6 C. (32 ounces) brown rice flour
2 C. (10 3/4 ounces) potato starch
1 C. (4 ounces) tapioca flour or tapioca starch

If following a gluten free diet, gluten is a protein found in wheat, barley, rye, spelt, oat and some with gluten intolerance also have a crossover intolerance to corn and eggs.

Some Gluten Free Flours
bean flour
black rice flour
brown rice flour
buckwheat flour
chia flour
garbanzo bean flour or channa flour
Jerusalem artichoke flour
lotus root flour
quinoa flour (↑ oxalates)
red rice flour
tapioca flour
teff flour