PKD Recipes

Lentil Patties Vegan

Ingredients
½ C lentils soaked
1 C water
dash Himalayan salt
2 cloves garlic
1 slice onion
¼ C mushrooms chopped
bay leaf
freshly ground pepper

¼ C . grated cauliflower
1 grated carrot
2 cloves garlic
2 Tbsp toasted breadcrumbs (pumpernickle)
2 Tbsp chick pea flour or
Make your own by soaking 2 Tbsp chick peas then drying and grinding in a high speed blender

Preparation Burger Patties
Wash the lentils and soak overnight. Rinse several times in a sieve under running water to diminish their phytic acid. Repeat for 3 days. Add water, garlic, onion, salt, bay leaf, chopped mushrooms, pepper. Cook until tender. (10-15 minutes)
Grate cauliflower, garlic, carrot. Add to a wide pan and dry roast them for 3-5 minutes. Drain water from lentils. Reserve water. Mix dry roasted vegetables with lentils and taste and adjust seasonings. Add chickpea flour and then bread crumbs as needed to make burger patties. Mash together to form patties. Place patties on parchment paper lined cookie sheet. Bake the patties at 400 degrees F for 20-25 minutes. Once baked, these patties can be grilled quickly for grill marks.

Hemp Almond Granola

Ingredients
4 C. oats, thick oats
1 C. shelled Hemp Seeds
½ C. cinnamon
⅔ C. raw almonds crushed
½ C. Tupelo honey
¼ C. olive oil

Preparation
Preheat oven to 340ºF
In a glass bowl, combine oats, shelled hemp seeds,  cinnamon, almonds & mix well. In a small saucepan, lightly heat honey, olive oil. Be sure not to allow it to boil, it just needs to be heated through. Drizzle honey, hemp seed and olive oil into dry ingredients, and coat well.  Spoon granola mixture onto a cookie sheet, and bake at 340ºF for 25-35 minutes. Let the granola cool for about 40 minutes so it begins to harden & get crunchy. Store or gift this granola in air tight containers. Dried fruits can be added to this recipe to create more festive flavors and colors. My favorite mixture is almonds, oats and honey.

Apple Tart with Crème Anglaise Vegan

Tart Ingredients
½ C. spelt flour
2 Tbsp walnuts
2 Tbsp olive oil
2 Tbsp ice cold water

Tart Preparation
Process all but the water  in a food processor.  Slowly add the water, a tablespoon at a time, through the food processor opening. Continue adding water just until the dough clumps together. Stop the processor. Turn out on a floured board. Divide into (4) four equal portions. Roll out until thin, dusting with flour as you roll. Line a tart pan or 4 small baking dishes with the tart dough. Bake at 360º for about ten minutes until golden in color.

Apple Filling
Ingredients
4 apples skinned cored sliced thin
2 Tbsp tupelo honey
Dash cinnamon
1 tsp vanilla
Apple juice as needed

Preparation
Put all the apple filling ingredients in a pan on the stove while the tart shells continue baking. Simmer all together and taste for sweetness. Add more tupelo honey if needed. Cook about twenty minutes until apples are soft. Add apple juice to cover the apples. If mixture is too sweet or tastes a bit bland, add a squeeze of lemon juice to perk it up. Once the tart shells have cooked, pour the apple mixture equally divided between the (4) tart shells. Put the prepared apple tarts in the oven for about ten minutes at  300º. Prepare the crème Anglaise.

Vegan Crème Anglaise
Ingredients
1 C. almond milk
2 Tbsp tupelo honey
1 tsp almond extract
2 Tbsp cornstarch

Preparation
Mix cornstarch with a little milk and add to the milk mixture. Simmer altogether in a pot on the stove, stirring constantly as it begins to thicken. Allow it to bubble for about 5 minutes so the taste of the starch is gone. Taste and adjust sweetness. Serve the tarts warm from the oven alongside crème Anglaise ladled over the tart.

Mushrooms in Wine with Corn Meal Crust

Ingredients
It is best to bake this in a small 2 inch x 3 inch custard cup
1 Tablespoon of olive oil for the pan
2 cups of mushrooms
⅓ purple onion finely choppeed
1 clove garlic finely minced
Fresh thyme leaves from one sprig
1 cup of red wine
Corn meal crust
½ cup corn meal
¼ teaspoon of Himalayan Pink salt
1 teaspoon of baking soda
¼ cup of almond milk or rice milk
Preparation
Heat the oil in a fry pan on medium heat. Add the chopped onion, a finely diced garlic clove, a strand of thyme leaves; sauté until soft. Add the mushrooms and wine. Turn heat very low and allow it to barely simmer for 15 minutes to evaporate the alcohol while infusing the mushrooms with wine flavor. Add water if necessary. Season. Pour the mushroom mixture into two small ramekins. Add water sufficient to emmerse the mushrooms in a broth. Heat the oven to 350º. In the same fry pan that you cooked the mushrooms, add ½ cup of corn meal, salt, baking soda and the almond milk. Knead together and flatten into two rounds. Place the rounds on top of the mushroom filled ramekins. Use a ramekin about 3 inches wide x 2 inches tall.

Bake for 25 minutes in a 350º oven. Invert the mushroom tart on a plate so the crust is on the bottom. Serve with a thin lemon slice. If you wish reserve some of the mushroom misture for a sauce to go over the tart. Heat any remaining mushrooms on the stove top and put in a blender with a little water. Season and pour over the mushroom tart before serving.

Apple Cake Vegan

Ingredients:
3 apples chopped
½ lemon juiced
3 C. whole grain spelt flour
½ C. almonds
1 tsp cinnamon

In a second bowl
1¼ C. apple juice
¼ C. Tupelo honey → ¼ C. dates
6 Tbsp olive oil
1 vanilla bean scraped →
2 tsp vanilla powder
¼ tsp Himalayan salt

Preparation:
Preheat oven to 350ºF (in Europe it would be moderate or 180ºC).
Slice the apples into ½ inch pieces. I put mine through a cute little machine which cores it, removes some of the skin and slices it into thin little rounds for me. Squeeze the juice from half a lemon over the apples to enhance the flavor.  Add the apples to the spelt flour, and  the chopped toasted almonds. Sprinkle the cinnamon over all and toss together with the olive oil and vanilla.

In second bowl slice open and remove the seeds from the vanilla bean, mix in ¼ teaspoon of  Himalayan ground salt;  add 1¼ cups of apple juice, add the sweetener and mix.  Then add the wet ingredients from the second bowl to the apple-spelt-cinnamon-almond mixture. Mix well. Transfer to an oiled cake pan and bake at 350ºF for about an hour and twenty minutes. Allow to cool at least an hour before serving. It will be more like a dense apple pudding cake. I have just baked this and the nuts are needed to give the cake texture, much like a fruit cake needs some nuts to provide a different crunch from the fruit. Once the cake has cooled and set, the texture resembles a bread pudding and the taste is much sweeter once all ingredients have had a chance to meld together.

This morning I had a slice of this cake with a cup of teeccino roasted grains beverage. It was sweet without being too sweet. It seems to be alkaline as it is made without any wheat, soy, sugar, or animal products such as milk, eggs, or cream.

A Few Sweeteners:
¼ C. Tupelo honey
¼ C. linden flower honey
2 tablespoons of Just like sugar® baking