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PKU Cooking Day Recipes: Part I

I'm still trying to compile the massive amount of recipes we made from this past weekend. In the meantime, let's start with my two favorites. They are unlike anything I have ever made and are mostly plant based, which is the best part!

Below is the savory chestnut loaf and veggie balls (i.e. meatball substitutes). These two will definitely make an appearance at my low pro Thanksgiving and Christmas. Give them a try before it gets to the holiday season!

Chestnut Loaf (a Fate recipe)

Saute until soften and just beginning to brown:

2 tbsp oil

200 gm chopped onions

400 gm grated carrots

Add and cook another five minutes:

100 gm chopped mushrooms

Add and mix until melted:

25 gm butter

Pull off heat and pour into large bowl.

Add and mix well :

200 gm chopped chestnuts

2 tbsp chopped fresh parsley

1.5 tsp dried oregano

1.5 tsp dried sage

2 tsp dried thyme

Add and then cool 5 min:

1.5 tsp salt

1 tsp coarsely ground black pepper

Add 1/2 and stir well; THEN add remaining 1/2 and mix well:

170 gm baking mix

Form into loaf shape (20 cm x 10 cm) on greased baking sheet. Brush top with oil. Bake 400 degrees for 35 minutes. When done, a cake tester will come out clean. Rest 10 minutes before slicing. Serve hot or cold. Makes ten slices and each slice contains 44 mg of phe.

Serve as roast dinner, with a side of waldorf salad, or on a sandwich.

Veggie Balls

1 cup chopped onion

4 cups chopped mushrooms

1 cup chopped sweet potato

.5 cup dry low protein rice

.5 cup chopped, fresh parsley

4 minced garlic cloves

1 tablespoon egg replacer mixed with 1 tablespoon water

1 teaspoon salt

.5 teaspoon pepper

1-2 tablespoons olive oil

Cooking spray

Marinara sauce for topping

1. Boil or bake sweet potato to cook and soften. (If oven, cook on 425 for 10 minutes).

2. Cook low protein rice on stovetop or rice cooker.

3. Finely dice onions, mushrooms and chop parsley. I suggest a food processor.

4. In bowl, combine onion, mushrooms, sweet potato, rice, parsley, salt, pepper. Mix egg replacer with water and add. Mix well.

5. Place half of the mixture in a food processor or blender and process until creamy consistency. Add 1 to 2 tablespoons oil for moisture as needed and blend together.

6. Combine pureed mixture back in with the chopped mixture and mix together.

7. Spray mini muffin tins with cooking spray. Spoon into pan, overflowing each section with the mushroom mixture to form 12 balls.

8. Bake at 375 for 30 minutes.

9. Remove and serve with choice of sauce.

3 meatballs with 1 tbsp marinara is 1.5 gm protein and 51 mg of phe


Mama Margaret's
COOKING TIPS

#1 

Always cook with wine. All recipes are better with wine.

 

#2

The more color, the better the flavor.

 

#3

Rotate low protein specialty foods with fruits and veggies to maintain low levels without counting.

#4

Supplement with regular exercise to better tolerate phe consumption. 

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