PKD Recipes

Vegan Vegetable Pot Pie

Ingredients
Pie crust vegan
1 C peas
½ C chopped onion
1 clove garlic
1 corn sliced from cob
3 carrots cut into squares
3 Tbsp of cornstarch

Preparation
Cook vegetables with water on stove top. Season. Make a paste of cornstarch and water and add to vegetables. Simmer until soft. Form pie crust onto ramekins. Add vegetables to ramekins. Add pie crust top. These can be made with only a top crust for fewer calories. Poke holes in top crust with a fork. Bake at 375ª for 20 minutes until crust is golden.

Pizza

Ingredients
¾ C warm water
3 tsp Sekowa BackFerment
2 C Spelt flour
tsp salt
3 Tbsp olive oil

Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.

KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with a towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
PUNCH down dough.

DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

For pizza, brush bread with kale pesto and top pizza with mushrooms, sliced onion, vegan cheese. Bake at 375º for 25 minutes.

Kale Pesto

Ingredients
3 C Kale remove ribs
3 Garlic Cloves
⅓ C Olive Oil
1 tsp Himalayan salt
¼ C Walnuts

Preparation
Blend all together. Add olive oil if need to thin sauce. This pesto can be used with homemade spelt pasta, to top pizza, or over shreds of zucchini noodles for a truly raw dish.