Archive for July, 2015

Sweet & Sour Seitan over Kasha

July 23, 2015


Since the torah says that Jews from New York must have Chinese food on Sundays, it was a real setback to my heritage when I realized that my son’s food allergies weren’t going allow us to obey this commandment. Since necessity is the mother of invention, I created this recipe to satisfy my Sunday cravings and obey God. A girl’s gotta do what a Jewish girl from Queens has to do.

Sweet & Sour Seitan and Kasha
By Debbie Adler

Serves 2 – 4


Must Have

2 tablespoons canola oil

seitan (8 oz.), thinly slized

3 tablespoons maple syrup

¼ cup coconut aminos (or soy sauce)

1 tablespoon canola oil

1 small yellow, onion, diced

2 cups roasted buckwheat groats

4 cups vegetable stock

2 carrots, diced

1 small yellow onion, diced

10 kale leaves, deveined and chopped

1 tablespoon canola oil

¼ teaspoon salt


Must Do

Add 1 tablespoon of the oil to a sauce pan over low heat.

Add the seitan, maple syrup and coconut aminos and stir. Let simmer until flavors are absorbed, about 10 minutes.

Meanwhile, add the rest of the oil to a 4 qt. pot. Add the onion and sautee until translucent, about 4 minutes.

Add the carrot and stir.

Immediately add the buckwheat groats to the pot along with the vegetable stock over high heat until boiling.

Lower the heat and simmer until all the liquid is absorbed.

Preheat oven to 300° F.

While the kasha is cooking place the kale on a parchment line cookie sheet.

Drizzle with the oil and rub into the kale with your fingers.

Sprinkle with salt.

Bake the kale until it is crisp, about 20 minutes.

To serve spoon the kasha mixture into a bowl, top with the seitan and krispy kale.

Maple Glazed Vegan Meatloaf

July 11, 2015


I realized the other day that in my nine years of marriage and 7 years of being a mom, I have never once made meatloaf. Not that it’s a crime, but maybe a little surprising. That something so simple to make and all-American wouldn’t be in the weekly culinary rotation. So when it dawned on me that I had neglected the loafer, I knew I was going to come up with a plant-based version since reading The China Study changed my perspective on animal protein. You have to try this to believe how good it is. Alongside mashed potato and kale chips it is simple yet divine.

By Debbie Adler

Serves 2 – 4

1/2 cup cooked kasha
1 medium yam, peeled, sliced and boiled until tender
1/2 small yellow onion
1 celery rib, finely chopped
2 small carrots, finely chopped
1 can chickpeas
2 tablespoons grape seed oil
2 tablespoons coconut aminos, or soy sauce
1/2 teaspoon cumin
1 cup cremini mushrooms, sliced

1/2 cup of tomato paste
1 tablespoon of B Grade maple syrup
1 teaspoon coconut aminos, or soy sauce
1 teaspoon of ground cumin
dash of hot sauce
1-2 Heirloom tomatoes sliced thinly for topping

Preheat the oven to 375°F.
Place the cooked kasha and boiled yam in a food processor.
Heat a medium pan and add 1 tablespoon of the oil oil.
Sautee the onions, celery and carrots for about 5 minutes. Add them to the food processor.
Drain and rinse the chickpeas. Add them to the food processor.
Add the soy sauce to the food processor. Pulse until mixed but not too smooth. Divide the mixture into equally and shape them into mini loaves.
Prepare the glaze by mixing the tomato paste, syrup, soy sauce, cumin and hot sauce. Brush the loaves with the glaze.
Place the tomato slices on the loaves.
Line a baking sheet with parchment paper.
Place the loaves on the parchment and brush both sides with 1/2 tablespoon of the oil.
Bake for 25 minutes.
While the loaves are baking, sauté the mushrooms in the remaining oil for about two minutes. When the loaves are done sprinkle the mushrooms on top.

Blondies With Roots/The Daily Coffee

July 2, 2015


The Daily Coffee today July 2, 2015 is:

The “us” in trust mean we are cosmically connected so that the Universe can manifest your innermost desires.

By Debbie Adler

Makes 16 brownies

If you highlight your locks, like I do, you will especially appreciate this platinum pixie snack with its chic chocolate chip roots and sophisticated spices of coriander and cardamom. Cardamom is rich in vitamin C and riboflavin, and is considered beneficial to the kidneys and bladder. Coriander is high in potassium and calcium, as well, and aids in digestion. And after your first bite, I’m sure you’ll agree that blondies are more fun!

Must Have
Grapeseed oil, for greasing the pan
1½ cups all-purpose gluten-free flour
¾ teaspoon sodium-free baking powder
¼ teaspoon coriander powder
¼ teaspoon ground cardamom
¼ teaspoon baking soda
¼ teaspoon guar gum
¼ teaspoon fine sea salt
½ cup unsweetened plain rice milk
¼ cup grapeseed oil
¼ cup coconut nectar
2 teaspoons vanilla extract
¼ teaspoon stevia powder
1 cup chocolate chips

Must Do
Preheat oven to 325°F. Grease an 8 x 8-inch square baking pan with grapeseed oil.
Whisk together the flour, baking powder, coriander, cardamom, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the rice milk, grapeseed oil, coconut nectar, vanilla and stevia and stir to combine. Fold in ¾ cup of the chocolate chips.
Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon. Top with the remaining ¼ cup of chocolate chips.
Bake the blondies for 15 to 16 minutes, or until the batter turns a light golden brown and starts to pull away from the sides of the pan. Rotate the pan halfway through baking.
Remove the pan from the oven to a wire rack and let sit for about 20 minutes before cutting the blondies into 16 squares.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 blondie): 110 calories, 5 g total fat, 0.0 mg cholesterol, 15 g carbohydrates, 60 mg sodium, 1 g fiber, 1 g protein, 5 g sugars

Introducing The Daily Coffee

July 1, 2015


You are in for a huge treat because today I am introducing The Daily Coffee. This concept has been brewing for some time in the think tank of my drippy soul and I am thrilled that I can finally share it with you.

The Daily Coffee is a way for me to help you energize and wake up to your inner and true purpose and find complete and magnificent joy in realizing the dazzling and beautiful beings that you are.

You see, I’ve been on a what-is-my-true-purpose-in-this-life-spiritual-trek that has led me to a place of peace that I have never before experienced. It has eradicated my habit of trying to find validation in things outside myself and to find unadulterated joy for no other reason than the knowledge that I am good enough.

This incredible new way of thinking and being has given me a freedom from an emotional prison that has kept me locked up and away from who I really am for as long as I have been on this earth.

In honor of this upcoming Independence Day, I want to give you a taste of an affirmation I wrote that has helped me make a strong shift in my perceptions. Say it every day for at least a month. Feel free to write your own or tailor this one to suit your circumstances. I promise you, it will change your life for the better.

“I now have the FREEDOM to destroy my fears, my destructive thoughts and my constant doubts to make way for the love that is my birthright, so that I may be the dynamic, creative, glorious and powerful person that I am.”

I hope you find true freedom and independence from whatever holds you back and that you can forge ahead with a renewed sense of purpose in achieving your life’s destiny.

With much love and fireworks,