Archive for April, 2015

Sweet & Spicy Veggie Dumplings

April 18, 2015


Someone on Instagram posted a photo of some dumplings that she got from a food truck last week. One look at those pan fried pillows of veggie-stuffed dough and I had to have them. So I bought the won tons, chopped up some tofu, Chinese cabbage and mushrooms and recreated what I saw as best I could. The results didn’t disappoint. These are so decadent tasting and satisfying, as well as easy to make. So if you can’t flag down a food truck on a corner near you, I highly recommend you have these tucked away in your freezer for whenever you get an Asian culinary craving.

Sweet & Spicy Veggie Dumplings
By Debbie Adler

Serves 4 – 6

Must Have
24 pre-made won ton wraps
3 tablespoons grape seed oil
1 clove garlic, minced
1 cup firm tofu, diced into 1/4-inch pieces
1 cup Chinese cabbage, chopped
1 cup wood ear mushrooms, finely chopped
1/4 cup coconut aminos (or soy sauce)
1 tablespoon coconut nectar ( or maple syrup)
2 teaspoons red pepper

Must Do
Add 1 tablespoon of the oil to a pan on low heat.
Add the garlic and stir.
Add the tofu, cabbage and mushrooms and the coconut amines, coconut nectar and red pepper.
Stir fry for about 3 minutes until all the vegetables are coated and slightly wilted.
Take a wonton, place 1 tablespoon of the mixture in the middle, fold it into a triangle and pinch the sides of the seams to close.
Place the rest of the oil in a pan and place 3 or 4 dumplings at a time in the pan. Fry on one side for about 4 minutes or until brown. Add a little water to the pan and cover so that the dumplings steam.
Turn over the dumplings and brown the other side.
Serve with coconut amines or soy sauce.

Red Hot Sun-dried Tomato Spread

April 14, 2015


I’m starting a Big Ass Vegan Breakfast Sandwich habit, which includes making one every day usually in the mid morning. One of the staples in my daily, plus size creations is homemade sun-dried tomato spread. This recipe is inspired by a vendor at the Studio City Farmer’s Market who makes a very similar spread that is truly divine. If it weren’t for out-of-town guests coming last minute a few months ago, and me running to the FM to get something quickly, I would have never discovered this manna from Jersey City.

Anyway, here’s the recipe I devised and it is truly something you want to incorporate into anything you might be putting into your mouth at any given moment. It is that good.

Red Hot Sun-Dried Tomato Spread
By Debbie Adler

Serves 4 – 6

1 1/2 cups sun-dried tomatoes in olive oil
1 cup cilantro
1/2 cup parsley
1 jalapeño, cut, seeded and diced
3 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/4 teaspoon black pepper


Add the sun-dried tomatoes and oil into a food processor along with the cilantro, parsley, jalapeño, lemon juice, garlic, maple syrup, sea salt and pepper.
Pulse until the spread is smooth.
Serve on pita chips, sandwich bread salad, pasta, whatever you wish. You can’t go wrong.

Herb, Seed & Spice Falafel

April 5, 2015


There’s nothing better than going to a hole-in-the-wall joint in Israel and getting a greasy falafel indigenous to this region of the world. It’s been about 20 years since I’ve visited the Holy Land so I kinda started craving a falafel more than ever when my cousin, who is visiting Israel now, sent me a selfie of a falafel and his drooling face. I knew what I was making for dinner that night. I was inspired to use the new super foods and spices I’ve been experimenting with and they didn’t disappoint. This is a falafel worth it’s weight in shekels and gold. I’d love to see your selfies eating this recipe. Just comment below with links where I can see the selfies and the winner will get a Sweet Debbie’s surprise.

By Debbie Adler
By Debbie Adler


1 15 oz. can of chickpeas
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
1 carrot, chopped
1 garlic clove, minced
2 tablespoons gluten-free flour
2 tablespoons hemp seeds
1 tablespoon grapeseed oil
1 teaspoon sweet paprika
1 teaspoon crushed red pepper
1 teaspoon caraway seeds
1 teaspoon sea salt

Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

Add the chickpeas, parsley, cilantro, carrot, garlic, flour, oil, hemp seeds, sweet paprika caraway seeds and sea salt to a food processor and pulse until well combined.

Scoop about two tablespoons of the mixture at a time to form flat patties.

Place the patties on the parchment lined cookie sheet.

Bake the patties in the oven for 15 minutes on each side.

Serve with pita bread, lettuce, tomatoes, tahini and whatever fixings you crave.

Organic Spaghetti Squash Chow Mein

April 1, 2015


The thing I miss most about not being able to eat out is having Chinese Food every Sunday night. That’s what good Jewish mothers originally from Queens do, right? Since my son was diagnosed with severe and life threatening food allergies, we don’t go to restaurants anymore. And since I read The China Study, I made my family go vegan. What’s a home cook to do? Well, this recipe is the answer to my Asian Cuisine hankering and pining. I made it for dinner tonight and it was a big hit. It is so flavorful, filling and satisfying, you don’t miss the noodles or msg. And you’re definitely not hungry 20 minutes later. It’s a keeper!

Organic Spaghetti Squash Chow Mein
By Debbie Adler

Servies 2 – 4


2 small organic spaghetti squash
3 Tablespoons Coconut Aminos (or soy sauce)
1 tablespoon grape seed oil
2 cloves garlic, minced
3 teaspoons freshly grated ginger
3 stalks celery, sliced diagonally
2 cups shredded cabbage
1 cup sliced cremini mushrooms
1 cup shredded carrots
1 cup cooked buckwheat groats
1/2 cup cooked quinoa


Preheat the oven to 400°F.
Cut both spaghetti squash in half length wise and scoop out seeds.
Lay skin side up in a glass casserole dish and pour 1/4 cup of water in the dish.
Bake the squash, until the insides are soft, about 20 – 25 minutes.
When cool, scoop out flesh with a fork to make the “spaghetti”.
In a pan under medium heat, mix together the oil, coconut aminos, garlic, ginger, cabbage, mushrooms, carrots, buckwheat groats and quinoa.
Stir in the spaghetti squash until well combined.
Serve right away.