PKD Recipes

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.