Dark Chocolate Drizzled Cranberry Macaroons

April 13, 2016

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If you know anything about Passover, you know that it’s a Jewish holiday that requires you to eat bland, flat, tasteless matzo for 8 days straight instead of chewy, flavorful moist and delicious bread and other hi-rising foodstuffs. There is a ritual called a seder involved in the celebration, where you sit around the dinner table commiserating about the awful, awful things that Pharaoh did many years ago and how miracles occurred in spite of his awfulness. Since this storytelling can take up to several hours, and since I’m not into seder-masochism, I usually abbreviate the story with four questions and a song and then serve dinner.

Dessert is always the same because it’s tried and true and oh, so very good. It’s my Dark Chocolate Drizzled Cranberry Macaroons. It’s nothing like Manashewitz in the can and it doesn’t require eggs. I know, that’s a miracle unto itself.

So here’s the recipe that you can make any time, even if it’s not Passover.

Dark Chocolate Drizzled Cranberry Macaroons
By Debbie Adler

Makes about 18 macaroons

Ingredients
Must Have
Macaroons
3 cups unsweetened shredded coconut
½ cup all-purpose, gluten-free flour
2 tablespoons sunflower seed butter
1/8 teaspoon fine sea salt
½ cup Coconut Milk (I use Unsweetened So Delicious Coconut Milk)
⅓ cup coconut nectar
1 teaspoon vanilla extract
¼ teaspoon stevia powder
1/3 cup dried cranberries

Drizzle
¼ cup cacao powder
1/8 teaspoon sea salt
1/8 teaspoon stevia powder
3 tablespoons coconut nectar
3 teaspoons water

Must Do
Preheat oven to 325°F and line a 15 x 13 cookie sheet with parchment paper.
Whisk together the shredded coconut, flour, sunflower seed butter and salt. Make a well in the middle.
Add the coconut milk, coconut nectar, vanilla extract and stevia and stir to combine.
Add the cranberries and stir to incorporate.
Carve out portions of the macaroon dough with a 2-inch ice cream scoop and place on the prepared cookie sheet. Dip the utensil in water in between scoops.
Bake for 18 – 20 minutes or until just lightly browned. Rotate the cookies sheet halfway through baking.
Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the macaroons to cool completely.
To make the drizzle, mix together the cacao powder, salt and stevia and stir to combine. Add the coconut nectar and stir to incorporate. Add the water a teaspoon at a time until the drizzle has a smooth consistency.
Drizzle the macaroons with chocolate and top with granola.

Serving size: 1 macaroon CALORIES 120; TOTAL FAT 7.2g; PROTEIN 2.0g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 2.9g; SUGARS 7.0g; TOTAL CARBOHYDRATE 10.1g

UnMatchable Matcha Green Teenies

March 16, 2016

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These are the perfect accompaniment to a tea party of any size. Whether it’s high tea at three for your gal pals or a tea party for your budding princesses, these teanies add unparalleled nutritional perks. In addition to vitamin C, chromium, zinc and magnesium, Matcha green tea contains unique and powerful antioxidants called catechins, which counteract the effect of free radicals, a cause of DNA damage. I also add hemp seed to the batter and the frosting to bump up the protein, omega-3, omega-6 and phytonutrient content. Just some added health insurance for a spectacular, life-enhancing and lucky St. Paddy’s Day!

UnMatchable Matcha Green Teenies
By Debbie Adler

Must Have
Teanies
24 mini paper baking cups
2½ cups all-purpose gluten-free flour
2 teaspoons Matcha green tea powder
1 teaspoon sodium-free baking powder
¾ teaspoon baking soda
¾ teaspoon guar gum
½ teaspoon fine sea salt
¼ teaspoon coriander powder
½ cup grapeseed oil
⅓ cup coconut nectar
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
¾ cup water
¼ cup unsweetened plain rice milk
⅓ cup hemp seeds

Frosting
1 cup hemp seed butter
¼ cup coconut nectar
⅛ teaspoon Matcha green tea powder
⅛ teaspoon fine sea salt

Must Do
Preheat oven to 325°F. Line a 24-cup mini muffin tin with mini paper baking cups.
Whisk together the flour, Matcha green tea powder, baking powder, baking soda, guar gum, salt and coriander in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia and stir to combine. Next add the water and rice milk, and stir until the liquid is absorbed and the batter is smooth. Stir in the hemp seeds and mix well to distribute evenly.
Spoon the batter into the prepared muffin tin, filling the cups to the top.
Bake the teanies for 13 to 14 minutes, or until they are a light golden brown around the edges and bounce back slightly to the touch. Rotate the muffin tin from front to back after 10 minutes of baking.
Remove the muffin tin from the oven to a wire rack and let sit for about 15 minutes before removing the teanies to cool completely.
To make the frosting, mix together the hemp seed butter, coconut nectar, Matcha green tea powder and salt in a small bowl and stir to combine.
Frost the teanies when they are completely cool.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Nutrition Information Per Serving (1 teanie): 180 calories, 8 g total fat, 0.0 mg cholesterol, 16 g carbohydrates, 80 mg sodium, 2 g fiber, 3 g protein, 7 g sugars

Cran Pineapple Lemon Truffle Balls

March 9, 2016

I’m a big nosher. I nosh all day long. And to avoid any weight gain or nutritional deficiencies, I like to make sure my snacks are jam-packed with micronutrients, fiber and protein. These frozen truffles fit the bill as they are filled with fruit, seeds and exquisite accents of zesty ginger and lemon zest. A touch of chocolate makes the combo divine. Please watch the video above for a step-by-step tutorial, and you’ll also get to hear my story about why my husband almost left me.

Cran Pineapple Lemon Truffle Balls (Unbaked)
By Debbie Adler

Must Have
10 pitted medjool dates (Soaked in filtered water for 20 minutes)
5 slices dried pineapple (Soaked in filtered water for 20 minutes)
3 tablespoons fresh squeezed lemon juice
¾ cup frozen cranberries
½ cup raw sunflower seeds
¼ cup raw pumpkin seeds
2 tablespoons mini chocolate chips
1 tablespoon lemon zest
1 teaspoon ginger powder
1/8 teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut

Must Do
Line a 15 x 13 cookie sheet with parchment paper.
Combine the pineapple, dates, cranberries, sunflower seeds, pumpkin seeds, lemon juice, lemon zest, ginger powder and salt in a food processor or high speed blender and process until almost smooth.
Take about 1 tablespoon of the pineapple/date mixture, and with wet hands, shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the pineapple/date mixture.
Pour the shredded coconut into a small bowl. Roll each ball in the coconut and place it back on the prepared pan. Put the truffles in the freezer to chill for at least 1 hour.
Place the truffles in a sealable plastic bag and keep them frozen until ready to eat.

Nutrition Information Per Serving (1 truffle): 110 calories, 5 g total fat, 0.0 mg cholesterol, 15 g carbohydrates, 30 mg sodium, 3 g fiber, 3 g protein, 9 g sugars

Creamy Turmeric Oats & Quinoa Bowl

March 2, 2016

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As some of you may know, I have transitioned from a vegan, allergy-free way of life to a plant-based, allergy-free one and the meals I have created just keep getting better. Just so you know, the main difference between being vegan and plant-based is oil and salt. Plant-based diets don’t use either, or if you’re flexible, very little of each. So the most fun I’ve been having lately is with making Big A$$ Bowls of savory goodness every day. Today, I’d like to introduce you to my Creamy Turmeric Oats & Quinoa Bowl. It is so simple to make and absolutely satiating and dreamy delicious. These are especially comforting in the cold winter months when a frozen smoothie bowl just doesn’t cut it.

CREAMY TURMERIC OATS & QUINOA BOWL
By Debbie Adler

Must Have
1/2 cup gluten-free oats
1/2 cup quinoa
2 cups water
1 teaspoon turmeric
5 shiitake mushrooms, sliced
1/4 cup coconut aminos

Guacamole
1 Avocado
1 tablespoon Horseradish

Toppings
Pepitas
Sunflower Seeds
Hot Sauce

Must Do
Add the oats and quinoa to a large pot over medium heat. Dry toast them for about a minute. Add the water and bring to a boil. Add the turmeric and stir to combine. Lower the heat, cover the pot and simmer until all the water is absorbed, about 15 minutes.
Add the mushrooms to a medium sauté pan over medium heat. Add the coconut aminos and sauté the mushrooms until they are very soft and fragrant, about 10 minutes.
To prepare the guac with horseradish mix together the avocado and the horseradish.
Transfer the oats and quinoa mixture to your favorite bowl or two. Top with the shiitake mushrooms. Add the guar, pepitas, sunflower seeds and drizzle with hot sauce. This is all very flexible and you can add your own favorite toppings as well.

Irresistible Red Velvet Cupcakes for Valentine’s Day

January 31, 2016

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There is no dessert this side of a muffin tin that conjures up the feeling and romance of Valentine’s Day more than Red Velvet Cupcakes. There is something about the red hue with a hint of chocolate that makes this the go-to gift and gobble for so many of us. I am particularly proud of this recipe, that took years to develop, because I wanted to retain the reddish color without using artificial dye. This was a challenge because if you use any red vegetable or fruit puree, it turns brown once heated. The only way to get around this is to increase the acidity of the batter so that the red color is retained. I finally figured it out one day before my first book Sweet Debbie’s Organic Treats was due to the publisher. So now, for the first time, I am sharing this recipe with you on my blog so if you don’t have the cookbook you can still make this traditional dessert for your loved ones and, I hope, for yourself. And as is everything I create, these cupcakes are vegan, gluten-free, allergy-free, sugar-free and organic. Giveaway alert: If you’d like a chance to win a FREE dozen of these, please leave a comment below sharing who you’d like to make these for and why. I will pick a winner on February 7th.

Irresistible Red Velvet Cupcakes
By Debbie Adler

Makes 12 standard size cupcakes

Must Have
Cupcakes

12 standard-size paper baking cups
10 ounces of frozen (thawed) cranberries
¼ cup water
2 tablespoons unsweetened coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1 tablespoon cacao powder
1½ teaspoons sodium-free baking powder
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
1 teaspoon vanilla extract
3/8 teaspoon stevia powder
¼ cup fresh squeezed lemon juice
¼ teaspoon baking soda

Cranberry Frosting
2 tablespoons coconut oil
2 tablespoons coconut nectar
2½ cups powdered erythritol
¼ cup cranberry puree (leftover from
cupcake preparation)
¼ teaspoon stevia powder
¼ teaspoon fine sea salt

Must Do
1. Preheat oven to 325°F. Line a standard
12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, place the
cranberries and water in a food processor
or blender and puree until smooth.
3. Mix together the rice milk and apple
cider vinegar in a small bowl.
4. Whisk together the flour, cacao powder,
baking powder, xanthan gum and salt in a
large bowl. Make a well in the middle.
5. Add the grapeseed oil, coconut nectar,
vanilla and stevia to the flour mixture and stir
to combine. Next add the rice milk mixture and
1 cup of the cranberry puree, and stir until the
liquid is absorbed and the batter is smooth.
6. Mix together the lemon juice and baking
soda in a small bowl, wait till it fizzes, and
then quickly stir it into the batter. Act swiftly
here so the baking soda doesn’t lose its
potency once it hits the citric acid.
7. Spoon the batter into the prepared cupcake
cupcake
tin, dividing it evenly. Each cup should be about
two-thirds full. Bake the cupcakes for 15
minutes, or until they bounce back slightly to
the touch. Rotate the cupcake tin from front to
back halfway through baking.
8. Transfer the cupcake tin from the oven to
a wire rack and let sit for 30 minutes before
removing the cupcakes to cool completely.
9. To make the cranberry frosting,
microwave the coconut oil and coconut
nectar in a medium-size microwave-safe
bowl for 20 seconds. Add the powdered
erythritol, the remaining ¼ cup of cranberry
puree, stevia and salt and stir until smooth
and well combined.
10. Frost the completely cooled cupcakes.
Keep unfrosted cupcakes in an airtight
container for no longer than 1 day, or wrap
and freeze them for up to 3 months.

Leftover frosting keeps in the fridge for about
4 weeks if stored in an airtight container.

Jumbo Kasha Knishes

December 7, 2015

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When I lived in New York, every Friday night my mother would buy our meal at the kosher butcher. It was like a Jew from Queens Early Bird Special. You’d get a whole rotisserie chicken, vegetables and these huge kasha and potato knishes. Those knishes were the bomb. I mean, literally. They were so big you could hurt someone with them. But they were SO delicious. That was easily the best part of the meal. Here I recreate them in size and flavor in a plant based way that is truly scrumptious. Add on some spicy mustard and you’re going to experience the true meaning of life.

Kasha Knishes
By Debbie Adler

Makes 6 knishes

Must Have

Dough
3 cups superfine brown rice flour
1 cup tapioca flour
½ teaspoon xanthan gum
¼ teaspoon sea salt
1½ cups seltzer water
3 tablespoons pumpkin puree
1 teaspoon apple cider vinegar
1½ cups roasted buckwheat groats (kasha)
4 cups water
1 small yellow onion, diced
½ cup coconut aminos
Wash
3 tablespoons molasses
3 teaspoons water
3 tablespoons nutritional yeast

Dipping Sauce
Spicy Mustard
White Horseradish

Must Do
Preheat the oven to 350°F. Line a 15 x 13-iinch pan with parchment paper.
To make the dough whisk together the brown rice and tapioca flours, xanthan gum and salt in a large bowl. Make a well in the middle.
Add the seltzer, pumpkin puree and apple cider vinegar and stir to combine. With your hands form it into a ball. Wrap the dough in parchment paper and place in the fridge for about 15 minutes.
To make the filling, cook the buckwheat groats (kasha) in 4 cups of boiling water over high heat. Lower the heat and let simmer until all the water is absorbed, bout 5 minutes.
Heat the onions in a medium skillet over medium heat and stir until fragrant, about 1 minute. Add the coconut aminos and cook until translucent. Add the cooked kasha and stir to incorxporate.
Take the disk out of the fridge and roll out the dough on parchment paper with another sheet of parchment on top. Divide it into twelve 5 x 5-inch squares using a pizza slicer.
Fill the middle of 6 dough squares with about ¼ cup of the kasha mixture. Place the remaining squares of dough on top of the filled ones and pinch around the perimeter to seal.
To make the wash, whisk together the molasses, water and nutritional yeast in a small bowl. Brush the tops and sides of each knish with the wash.
Place the 6 knishes on the prepared baking sheet.
Bake the knishes for about 30 minutes or until they are golden brown. Rotate the pan halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for about 10 minutes.
Serve with the horseradish or mustard.

Herb-Stuffed Potato Latkes

December 4, 2015

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This coming Sunday at sundown we commemorate the start of Hanukkah. It’s known as “the festival of lights and giving too many presents to your children eight days in a row.” One of the traditional foods to eat during these Chapter 11 days is latkes or potato pancakes. I developed a delicious way to make them plant based, allergy-free and gluten-free and they are out-of-this-world. I hope you make these as part of your celebration and I’d love to know how they turn out.

Latkes
By Debbie Adler

Makes about 15 latkes

Must Have
1 small yellow onion, diced
2 tablespoons coconut aminos
1 russet potatoes, peeled
1 sweet potato, peeled, boiled and mashed
½ cup chopped fresh parsley
¼ chopped cilantro
¼ cup chopped fresh dill
2 tablespoons chick pea miso paste
¼ teaspoon freshly ground black pepper

Toppings
Applesauce
Horseradish
Soy-free, dairy free sour cream

Must Do
Preheat the oven to 425°F. Line a 15 x 13-inch baking sheet with parchment paper.
Heat the onions in a medium skillet over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos and cook the onions until they become translucent, about 2 minutes. Turn off the heat.
Grate the russet potatoes in a food processor with the grate blade. Add the grated potatoes to a large bowl.
Add the mashed sweet potato, parsley, cilantro, dill miso and black pepper and stir to thoroughly combine.
Take about 3 tablespoons of the potato mixture and shape it into a small, flat pancake as you place it on the prepared baking sheet. Repeat until you have used up all the potato mixture.
Bake the potato latkes for 30 minutes, flipping the pancakes over halfway through baking.
Transfer the baking sheet from the oven to a wire rack and let sit for about 2 minutes before removing the latkes with a spatula. Serve immediately with desired toppings.

Red Lentil Porridge

December 1, 2015

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Ever since I transitioned to a plant based way of eating and cooking, the meals I make have only increased in imagination, nutrition and most importantly wallops of flavor. I’ve been on a breakfast cereal binge lately and I find that the most satiating and gratifying are the hot ones.

This morning I used red lentils as the base and then sautéed my favorite additions. I’m telling you, this wound up being the most luxurious porridge I could have ever dreamed possible. Wait till you try it.

Red Lentil Porridge
By Debbie Adler

Serves 2 – 4

Must Have
1 cup red lentils
½ Vidalia onion, diced
¼ cup coconut aminos
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chipotle chili powder
2 celery sticks, sliced
1 cup dino kale, stemmed and chopped
1 cup thinly sliced cremini mushrooms

Must Do
Add the lentils to a medium pot filled with 3 cups of boiling water over high heat.
Lower the heat and let simmer until all the water is absorbed, about 15 minutes.
Add the onions to a medium skillet over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos, cumin, garlic, onion and chipotle chili powders and stir until fragrant, about 1 minute. Add the celery, kale and mushrooms and cook until the vegetables are slightly tender.
Add the cooked lentils to the skillet and stir to incorporate.
Serve immediately.

Savory Oatmeal Bowl

November 30, 2015

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There’s nothing quite like the comfort of a bowl of hot oatmeal on a cold winter’s day. It’s almost like a warm hug that stays with you all day. On occasion, I prefer my oatmeal to be savory, not sweet, and this recipe is my favorite. It combines the most flavorful, antioxidant-rich, vitamin enhanced plant based foods you could ever conceive. You won’t miss the brown sugar and cinnamon on top. I promise.

Savory Oatmeal Bowl
By Debbie Adler

Serves 2

Must Have
Oats
1 cup gluten-free oats
1 cup water
1 cup coconut milk

Toppings
1 shallot, minced
1/4 cup coconut aminos
1 clove garlic, minced
1 cup cremini mushrooms, sliced
4 sprigs fresh thyme (or 2 teaspoons dried thyme)
2 teaspoons freshly grated ginger (or 1 teaspoon ginger powder)
1 cooked medium sweet potato, sliced in half and then into crescents (I microwave for 7 minutes)
2 tablespoons maple syrup

Must Do
To make the oats add the oats, water and coconut milk to a large pot over medium heat. Bring to a boil and stir. Lower the heat and let the oats simmer until all the liquid is absorbed, about 15 minutes.
To make the toppings, add the shallot to a medium pan over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos, garlic, cremini mushrooms, thyme, ginger and cook until the mushrooms are tender, about 4 minutes. Remove the sprigs of thyme.
Serve the oats with the toppings and then drizzle a little maple syrup for a touch of sweetness if desired.

Sweet & Savory Buckwheat Porridge

November 17, 2015

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Ever since reading The China Study and attending the Plant Based Nutrition Healthcare Conference in Anaheim, I am diving head first into a plant-based lifestyle with wild abandon. My profound excitement, appetite and upcoming cookbook deadline has propelled me to create new and ravishing dishes that I have never before dared. It is the most fun I’ve ever had. The only thing is, when I prepare these meals for my family and friends they completely devour everything on their plates before I have a chance to sit down at the table. Next time I vowed they don’t get utensils until my keister is on the seat.

I’m always looking for new and innovative breakfast ideas since this is one area we can all use a little help. This porridge really covers all the bases. It is sweet, salty without using salt, hot and completely satisfying. The perfect food on a winter morning. here’s the recipe:

Sweet & Savory Buckwheat Porridge
Serves 4

Must Have
2 shallots, minced
1/2 cup coconut aminos
3 teaspoons freshly grated ginger
1 teaspoon sea kelp (I use Braggs)
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 cups buckwheat groats
2 cups water
2 cups coconut milk
1/4 cup nutritional yeast
3 tablespoons Grade B maple syrup
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro

Toppings
Blueberries
Blackberries
Pumpkin seeds

Must Do
Heat the shallots in a medium skillet over medium heat until fragrant, about 1 minute.
Add the coconut aminos, ginger, sea kelp, turmeric and black pepper and stir to combine.
Add the buckwheat groats and water and stir. Bring to a boil and then lower heat to let simmer for 5 minutes.
Add the coconut milk, nutritional yeast and maple syrup and stir to incorporate.
When the buckwheat groats are almost absorbed add the parsley and cilantro and stir to incorporate.

When ready to serve top each bowl with the toppings of your choice.