PREMIER

Acai Berry Cranberry Truffles
By Debbie Adler

Makes about 18 truffles

Must Have
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
1 tablespoon flax seeds, ground
1 tablespoon hemp seeds
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut and chia seeds

Must Do
1. Line an 8 x 8-inch square baking pan
with parchment paper.
2. Combine the dates, sunflower seeds,
pumpkin seeds, açaí powder, cranberries,
orange juice, flax seeds, hemp seeds, cacao
powder and salt in a food processor or blender
and process until almost smooth.
3. Take about 1 tablespoon of the 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 date mixture.
4. Pour the shredded coconut and chia into small
bowls. Roll each ball in the toppings...

Cookie Dough Cupcakes
By Debbie Adler

Makes 12 standard-size cupcakes

Must Have

Cupcakes

1 cup coconut milk

1 teaspoon apple cider vinegar

1¾ cups all-purpose gluten-free flour

1/3 cup cacao powder

1¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup applesauce

¼ cup coconut nectar

2 teaspoons vanilla extract

3/8 teaspoon stevia powder

1/3 cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt. See resources for more information.)

Cookie Dough Filling

1 cup all-purpose, gluten-free flour

1/8 teaspoon fine sea salt

¼ cup coconut nectar

3 tablespoons applesauce

¼ cup sugar-free, vegan, soy-free chocolate chips (I use Lily’s.)

Cookie Dough Frosting

1 ¼ cups all-purpose, gluten-free flour

½ cup powdered erythritol (I use Swerve Confectioners.)

¼ cup coconut nectar

½ cup unsweetened coconut milk

½ cup...

 Sriracha Sauce
By Debbie Adler

Must Have

6 habanero, Fresno or red jalapeno peppers, seeded and chopped (leave seeds in if you want more heat)

3 small red bell peppers, seeded and chopped

2 small heirloom tomatoes, chopped

2 tablespoons coconut aminos

4 cloves garlic, minced

¼ cup apple cider vinegar

1 teaspoon crushed red pepper

¼ teaspoon cayenne pepper

3 tablespoons coconut nectar

Must Do

Add the red jalapeno peppers, bell peppers, tomatoes, coconut aminos and garlic to a medium sauté pan over medium heat. Cook until the peppers and garlic are fragrant, about 2 minutes.

Add the apple cider vinegar, crushed red pepper, cayenne and coconut nectar and stir to incorporate. Simmer until the peppers break down and soften, about 5 minutes.

Turn off the heat and let cool.

Pour the mixture into a high-speed blender and process until smooth.

Pour into a jar, seal it, and keep in the fridge. It will last about 3 weeks.

Cool & Creamy Cucumber Soup
By Debbie Adler

Serves 2

Must Have
1 cup plant based milk
1/4 teaspoon apple cider vinegar
2 medium cucumbers, peeled, seeded and chopped
1 small avocado, pitted and peeled
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1/2 cup packed mixed fresh parsley, dill, basil and cilantro
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup

Toppings
Corn kernels
Diced tomato
Chopped fresh cilantro
Chopped fresh dill

Must Do

1) Add the plant based milk and apple cider vinegar to a small bowl. This is your "buttermilk".
2) Add the cucumbers, avocado, garlic, jalapeno, mixed herbs, lime juice, maple syrup and "buttermilk" to a high-speed blender or food processor and blend until smooth.
3) Place in the fridge for 2 hours or overnight.
4) Serve with desired toppings.

Serving size: 1 bowl CALORIES 90; TOTAL FAT 0.5g; PROTEIN 4.0g; CHOLESTEROL 0.0g; SODIUM 80mg; FIBER 3.4g; SUGARS 2.0g; TOTAL CARBOHYDRATE 15.0g

CRAN BAN THANK YOU BRAN MUFFINS
By Debbie Adler

Makes 12 standard size muffins

Must Have
12 standard-size paper baking cups
1 cup rice bran
1¼ cups unsweetened plain coconut milk (or any plant based milk)
¼ cup mashed banana
1 cup all-purpose gluten-free flour
2 teaspoons cinnamon powder
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup applesauce
¼ cup coconut nectar
¼ teaspoon stevia powder
¼ cup water
¾ cup dried cranberries

Must Do
1. Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
2. Place the rice bran in a medium-size bowl. Add the coconut milk and stir until well blended and absorbed. Fold in the mashed banana.
3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, guar gum and salt. Make a well in the middle.
4. Add the applesauce, coconut nectar, stevia and water to the dry ingredients,...

Tomato Basil Gazpacho

By Debbie Adler

Yields 4 cups

Must Have

¼ cup water

1 cup basil leaves

juice from 1 small lime

2 tablespoons hemp seeds

1 tablespoon tomato paste

3heirloom tomatoes, seeded and chopped, set aside ¼ cup for garnish

½ medium red onion, diced, set aside ¼ cup for garnish

1 large red bell pepper, seeded and diced, ¼ cup set aside for garnish

1 cucumber, seeded and diced, set aside ¼ cup for garnish

1 small red chili pepper seeded, chopped

2 cloves garlic, minced

grind of freshly ground pepper

Must Do

1) Add the water, basil, lime juice, tomato paste, tomatoes, onion, bell pepper, cucumber, chili pepper and garlic to a high-speed blender.

2) Blend until the consistency is smooth.

3) Refrigerate for 2 hours or overnight.

Serving size: 1 cup CALORIES 70; TOTAL FAT 2.5g; PROTEIN 3.3g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 3.5g; SUGARS 1.0g; TOTAL CARBOHYDRATE 10.0g

SRIRACHA BUFFALO CAULIFLOWER with COOL RANCH DIPPING SAUCE
By Debbie Adler

Serves 4

Must Have

Buffalo Cauliflower

1 large (about 4 pounds) cauliflower, broken into florets

½ cup coconut milk

¼ cup sunflower seed butter

¼ cup sriracha sauce

2 tablespoons coconut nectar (or maple syrup)

¼ cup nutritional yeast

2 tablespoons gluten-free flour

Ranch Dipping Sauce

1 cup sunflower seeds, soaked in water for 2 hours and drained

½ cup coconut milk (or another non-dairy milk)

½ cup freshly lemon juice

2 tablespoons coconut nectar

2 cloves garlic, minced

2 tablespoons chopped red onion

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh dill

1 tablespoon chopped green onion

Must Do

1) Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2) To make the Buffalo Cauliflower: Whisk together the coconut milk, seed butter, hot sauce, coconut nectar, nutritional yeast, and flour in a medium bowl.

3)...

These burgers are colossal.  Colossal taste, colossal complexity, colossal size. And when you add the toppings and cradle them between a chewy, moist, gluten-free bun, you’ve got yourself a colossal feast. And if you notice, all it takes is a mashed yam to hold it all together. Nothing else. I suggest using red quinoa only because the color imparts a burger-like hue. This might be extra important if you serve these to card-carrying meat eaters. But once they sink their teeth in, the palette will take a back seat to the robust flavor for their discerning palates.

Mediterranean Quinoa Burgers

By Debbie Adler

Makes 6 burgers

Burgers

½ cup uncooked, red quinoa (no worries if you use yellow)

½ cup peeled, boiled, and mashed yam

¼ cup sun-dried tomatoes (not in oil), soaked in water for 20 minutes

¼ cup pitted, black kalamata olives

1 tablespoon tomato paste

1 teaspoon liquid smoke

Thousand Island Dressing

1 cup sunflower...

Red Velvet Heart Truffles
By Debbie Adler

Makes 24 truffles

Must Have
Filling
1 small red beet, peeled and quartered
10 pitted Medjool dates, soaked in water for 20 minutes and then drained
1 cup rolled oats
½ cup sunflower seeds
2 tablespoons cacao powder
½ small avocado

Coating
32 ounces vegan/sugar-free chocolate - melted (I use Lily's brand)

Must Do
1) Place the beets, dates, oats, sunflower seeds, cacao powder and avocado in a high-speed blender.
2) Blend until completely smooth.
3) Form a ball with the filling, using a melon baller, about 1½ tablespoons, and place it in the middle of a silicone heart-shaped mold.
4) Repeat until the filling is used up.
5) Pour the melted chocolate into the mold.
6) Place in the refrigerator for ½ hour.
7) Pop out the heart truffles.
8) Keep the truffles in the freezer for up to 3 months.

Inside Scoop: If you don't have a heart-shaped silicone mold you can place the truffle balls in the freezer for a half hour and then roll them in...

Creamy Carrot Slaw Tacos with Sriracha Mayo
By Debbie Adler

Serves 4 

Must Have

Sriracha Mayo

¼ cup water

½ cup raw sunflower seeds, soaked in water overnight and drained

1 roasted red pepper (from a jar)

2 tablespoons apple cider vinegar

2 tablespoons plant based milk

2 tablespoons Sriracha sauce

1 tablespoon Grade B maple syrup

Slaw

1 large (about 4 pounds) red cabbage, halved

2 large carrots

3 teaspoons caraway seeds

Add Ins

Hummus

Guacamole

Plant based cheeze (I use Kite Hill ricotta)

Toppings

Pumpkin seeds, crushed

Must Do

1) To make the mayo; add the water, sunflower seeds, red pepper, apple cider vinegar, plant based milk, Sriracha, and maple syrup to a high speed blender and blend until smooth.

2) To make the slaw; shred half of the red cabbage in a food processer and save the other half for the taco shells.

3) Shred the carrots in the same food processor.

4) Pour the shredded cabbage and carrots into a large bowl and add the caraway...