The Ultimate Plant Based Lifestyle

Stromboli

Uncategorized Nov 30, 2022

Stromboli is actually a small island off the north coast of Sicily where there is an active volcano.

And because of this, the word "Stromboli" has come to mean small explosion.

Well, that’s exactly how I feel about this stuffed, Italian turnover.

It’s an eruption of spices, herbs and flavors.

It’s quite exciting to taste and even more so to look at.

Its appearance can be a little intimidating if you don’t know how it's done.

But in the easy-to-follow instructions below, I tell you exactly how to do it.

You’ll be amazed at how easy it is.

It's the perfect companion to a bowl of soup, a salad or even a dip.

I hope you enjoy this incredible doughy delight very soon.

Stromboli

By Debbie Adler

Serves 6

Must Have

Dough

1 cup warm water, about 108°F (I microwave the water for 30 seconds)

1 packet active dry yeast

2 tablespoons dark maple syrup

1¾ cups sweet white rice flour

2/3 cup sorghum flour

1 tablespoon psyllium husk...

Creamy Pumpkin & Mushroom Stuffing

Uncategorized Nov 21, 2022

Thanksgiving has been weighing heavily on my mind.

But not for the reasons you may think.

See...

...when it comes to stuffing, I lose all sense of courtesy, table manners, and portion control.

As the food is being passed across the Thanksgiving table, I inevitably dump the entire bowl of breaded goodness on my plate.

So this year, in order to curtail my stuffing compulsion, I decided everyone should get their own preordained portion in the safe haven of a ramekin.

Thus, my Creamy Pumpkin & Mushroom Stuffing Rounds.

With the creamy, rustic, and nourishing additions of pumpkin and cremini mushrooms, you get a whole mountain of deliriously delicious goodness to yourself.

I'm so happy I thought of this.

I am much more calm knowing that everyone at the table will also be able to partake in their fair share.

If you have more self control than I do, or don't have any ramekins, by all means, make this same...

Everything Bagel Challah

Uncategorized Nov 18, 2022

Everything Bagel Challah

By Debbie Adler

Serves 8

Must Have

1 packet active dry yeast

1 cup warm water, about 108°F (microwave for 30 seconds)

2 tablespoons coconut nectar (or dark maple syrup)

2 cups sorghum flour

¾ cup tapioca flour

½ cup garbanzo bean flour

½ cup sweet white rice flour

1 tablespoon psyllium husk powder (I use Frontier brand)

1 teaspoon sea salt

¼ cup pumpkin puree

½ cup any plant-based milk

Glaze

2 tablespoons any plant-based milk

1 tablespoon molasses

Topping

2 teaspoons Everything Bagel Seasoning

Must Do

1. Preheat the oven to 200°F and then turn it off. Line a 15 x 13-inch baking sheet with parchment paper.

2. To make the dough, combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.

3. Whisk together the sorghum flour, tapioca flour, garbanzo bean flour and sweet...

Moussaka with Mushroom Béchamel

Uncategorized Oct 11, 2022

Every October I take my son to the makeshift neighborhood pumpkin patch, where, in addition to hundreds of pumpkins of various sizes, shapes and colors, there are wagon rides, toys, games, candy and scary stuffed stuff.

It’s like a vortex I get sucked into and can’t get out of for at least four hours. And it is this same time of year that I make these donut holes that I know will get you into the pumpkin spirit.

Pumpkin Spice Donut Holes

By Debbie Adler

Makes 18 donut holes

Must Have

Donut Holes

15 x 10-inch sheet of parchment paper

1½ cups all-purpose gluten-free flour

¼ cup light buckwheat flour

2 teaspoons pumpkin pie spice

¼ teaspoon sodium-free baking powder

¼ teaspoon fine sea salt

¼ cup coconut nectar

3 tablespoons any plant-based milk

5 tablespoons pumpkin puree

Cinnamon Dust

¼ cup cinnamon powder

Must Do

1. Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.

2. Whisk...

Gochujang Pad Thai

#vegan Sep 12, 2022

My introduction to Thai food many years ago was Pad Thai. What better way to familiarize yourself with the edible vernacular of ethnic cuisine than with their most popular noodle dish.

Pad Thai is so easy to add vegetables to and it doesn’t even matter which ones. It is accepting of vegetables of all colors and creeds.

So go to town, have fun and feel free to improvise when need be. Here, my improv involves gochujang - a savory, sweet and spicy fermented condiment that gives the dish a little kick.

Gochujang Pad Thai

By Debbie Adler

Serves 4

Must Have

8 oz. brown rice pad Thai noodles

Sauce

¾ cup sunflower seed butter (or peanut butter)

1/2 cup coconut aminos

¼ cup mirin

¼ cup rice vinegar 2 tablespoons gochujang

1 tablespoon ginger, grated

1 teaspoon red chili pepper flakes

Veggies

½ cup chopped scallions

¼ cup coconut aminos

3 cloves garlic

1 jalapeno, seeded and minced

1 teaspoon crushed red...

Japchae

Uncategorized Sep 11, 2022

Just in case you didn't know, I live in Los Angeles where there is a huge melting pot of different cultures.

Luckily, this diversity brings with it a variety of ethnic cuisines.

Koreatown is a place near downtown LA that I visit often.

The food is incredible and the area is steeped in local history.

When I eat in Korean restaurants, it's sometimes hard to find vegan versions of my favorite menu items.

One of my all time fave noodle dishes is japchae.

Japchae is made with sweet potato glass noodles and a variety of vegetables.

Traditional japchae is made with beef.

You can buy sweet potato noodles at any health food store, Korean grocery, or online.

The best part about these noodles is that the only ingredient is sweet potatoes!

Below is my mouthwatering vegan version of japchae.

You simply must make it soon.

JAPCHAE

BY Debbie Adler...

Watermelon Tuna Sushi

Uncategorized Sep 11, 2022

When people used to ask me what food I miss most since going vegan, I would always say "hands down, it's gotta be sushi".

Luckily, I don't have to say that anymore because vegan sushi houses are sprouting up everywhere.

The array of vegan sushi options is exciting and incredibly creative.

I can order cut rolls filled with braised eggplant, teriyaki mushrooms, shrimp made from vegetable root, marinated tempeh, tempura tofu, Japanese pumpkin...the list goes on and on.

Recently, I decided that I was going to try my hand at making a vegan version of tuna sushi.

I rarely call dishes I make magical, but this one is an exception.

I learned that when you marinate and then bake watermelon, it takes on the texture of tender, raw fish.

Yes, it's true.

Watermelon has the good sense to transform itself into tuna on demand!

You've simply got to taste it to believe it.

Please find the recipe below.

Watermelon Sushi...

Pumpkin Pie-lets

glutenfree vegan Dec 07, 2020

I live on these little pie-lets. I love the seeded crust that forms the crisp seat for the smooth pumpkin filling.

True to form, I prefer them in individual portions for portion control and presentation purposes. But if you’re so inclined, you can make a 9-inch pie with the same ingredient amounts. This is a perfect dessert to make for the holidays and a little coconut whip topping makes it even more perfect.

Pumpkin Pie-lets
By Debbie Adler

Makes 12 pie-lets

Must Have

Crust

¾ cup gluten-free oats

½ cup sunflower seeds

½ teaspoon cinnamon powder

8 Medjool dates, pitted and soaked in water for 20 minutes and then drained

3 tablespoons water

Filling

15 oz. can of pumpkin puree

4 tablespoons any plant-based milk

¼ cup coconut nectar

2 tablespoons tapioca flour

2 ½ teaspoons pumpkin pie spice

1 teaspoon gluten-free vanilla

¼ teaspoon stevia powder

Streusel

¼ cup gluten-free oats, ground (I use use a coffee...

Dill-i-cious Herb-Stuffed Potato Pancakes

glutenfree vegan Dec 07, 2020

The Miracle of Lights, aka Hanukkah, coming up this Thursday, revolves around potato pancakes, otherwise known as latkes.

They are usually made exclusively with russet potatoes and fried, but here I add in a sweet potato and some fresh herbs, which really adds a nice rustic and fragrant quality.

The best part is, these are baked, not fried, and you get the same satisfying crispiness and flavor without the added oil and fat. It’s miraculous!

Dill-i-cious Herb Infused Potato Pancakes

By Debbie Adler

Makes about 15 potato pancakes

Must Have

1 small red 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 white miso paste

¼ teaspoon freshly ground black pepper

Toppings

Applesauce

Horseradish

Soy-free, dairy free sour cream

Must Do

1.Preheat the oven to...

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PREMIER

Stromboli

Creamy Pumpkin & Mushroom Stuffing

Everything Bagel Challah

Moussaka with Mushroom Béchamel

Pumpkin Donut Holes

Gochujang Pad Thai

Japchae

Watermelon Tuna Sushi

Pumpkin Pie-lets

Dill-i-cious Herb-Stuffed Potato Pancakes