PREMIER

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...

I believe cornbread should get a spicy kick in the pants. It wears it well, and let me tell you, cornbread doesn’t need a holiday to be in fashion. And so it is with cornbread muffins. I revel in portion control and I use my baking tins for this purpose.  These muffins go well with soup, salad and chili and are good all on their own. They are so easy to make and they freeze well, so there is no excuse to always have them around.

Jalapeno Cornbread Muffins
By Debbie Adler

Makes 12 standard size muffins

Must have

¾ cup any plant-based milk

1 teaspoon apple cider vinegar

1½ cups all-purpose gluten-free flour

1 cup course-grind corn meal

3 tablespoons nutritional yeast

2 tablespoons onion powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon sea salt

½ teaspoon smoked paprika

¼ teaspoon cayenne

¼ cup pumpkin puree

¼ cup coconut sugar

½ cup corn kernels fresh...

Everything Bagel Potato Salad

By Debbie Adler

Serves 6

Must Have

Everything Bagel Spice Mix

1 tablespoon hemp seeds

1 tablespoon chia seeds

½ tablespoon onion flakes

½ tablespoon dried garlic flakes

½ tablespoon caraway seeds

Potato Salad

3 cups (about 36) small purple, red and white small potatoes

1 green onion, sliced both green and white parts

1 heirloom tomato, seeded and diced

1 cucumber, diced

3 tablespoons capers

1 tablespoon fresh dill, finely chopped

Vinaigrette

3 tablespoons apple cider vinegar

2 tablespoons spicy mustard

2 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

1/2 tablespoon coconut nectar (or maple syrup)

Must Do

1) To make the everything bagel spice mix: Add the hemp seeds, chia seeds, onion flakes, and garlic flakes to a small bowl and toss to combine.

2) To make the potato salad: Add the potatoes to a small pot of boiling water over high heat. Lower the heat and simmer until the...

Glazed Lemon Wonuts
By Debbie Adler

Makes about 6 Wonuts 

Must Have

1 cup all-purpose gluten-free flour

½ cup amaranth flour

½ cup sweet rice flour

½ cup coconut sugar

½ teaspoon baking powder

¼ teaspoon sea salt

1 teaspoon lemon zest

¼ cup applesauce

¼ cup coconut nectar

½ teaspoon vanilla extract

½ teaspoon lemon extract

½ cup unsweetened coconut milk

Glaze

½ cup powdered erythritol ( I use Swerve Confectioners)

6 tablespoons freshly squeezed lemon juice

Must Do

1.Preheat your waffle iron according to manufacturer’s instructions.

2.Whisk together the all-purpose, amaranth and sweet rice flours, coconut sugar, baking powder salt and lemon zest. Make a well in the middle.

3.Add the applesauce, coconut nectar, vanilla and lemon extracts and stir to combine. Next add the coconut milk and stir until it is absorbed and the batter is smooth.

4.Once the waffle iron is ready, pour...

Chipotle Mexican Omelet Tostada
By Debbie Adler 

Serves 2

Must Have

1 gluten-free tortilla

1 cup chickpea flour

2 tablespoons nutritional yeast flakes

1 tablespoon chia seed, ground (I use a coffee grinder)

¼ teaspoon baking soda

½ teaspoon cumin powder

¼ teaspoon turmeric

¼ teaspoon chipotle chili powder

¼ teaspoon sea salt

1/8 teaspoon baking powder

3 tablespoons vegan, soy-free yogurt (I use So Delicious Dairy Free Plain Coconut Milk Yogurt)

1 Serrano pepper, diced

1/2 cup cilantro, roughly chopped

1 cup water

Toppings

Heirloom tomatoes

Avocado

Black beans

Cilantro

Hot sauce

Must Do

Preheat the oven to 350°F. Line a 9-inch round spring form cake tin with parchment paper.

Whisk together the chickpea flour, nutritional yeast, chia seeds, baking soda, cumin, turmeric, chipotle powder, salt and baking powder in a large bowl. Made a well in the middle.

Add the yogurt, Serrano pepper, cilantro and water and stir to...

Veggie Lentil Enchilada Rounds
By Debbie Adler

Serves 6

Must Have

Cheeze Sauce

¾ cup any plant-based milk 

1 tablespoon tapioca flour

½ cup nutritional yeast

¼ cup ground hemp seeds

1 teaspoon turmeric

¼ teaspoon smoked paprika

Enchilada Sauce

1 shallot, diced

2 tablespoons coconut aminos

2 cloves garlic, minced

1 teaspoon chipotle chili powder

1 teaspoon cacao powder

½ teaspoon cumin powder

¼ teaspoon freshly ground pepper

1 tablespoon coconut nectar

1 15 oz. can fire roasted tomatoes

½ cup any plant-based milk

Filling

1  cup red lentils

½ yellow 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, thinly sliced

1 cup dino kale, stemmed and chopped

1 cup thinly sliced cremini mushrooms

Tortillas

6 gluten-free tortillas

Must Do

1. Preheat the oven to 350°F....

Nectarine Salsa
By Debbie Adler 

Serves 4

Must Have

4 ripe medium nectarines, pitted and sliced into ¼-inch pieces

½ ripe avocado, diced

½ cup cilantro, finely chopped

¼ cup red onion, finely chopped

¼ cup corn, freshly cut from the cobb

1 Serrano pepper, finely chopped

1 garlic clove, minced

2 tablespoons freshly squeezed lime juice

2 tablespoons fresh ginger, grated

1 tablespoon coconut nectar

¼ teaspoon fine sea salt

Must Do

1. Mix together the nectarines, avocado, cilantro, onion, corn, Serrano pepper and garlic in a medium bowl.

2. Add the lime juice, ginger, coconut nectar and salt and stir to combine.

3. Let the salsa sit in the refrigerator for at least an hour or overnight to let the flavors blend before serving.

Serving size: ¼ cup CALORIES 100; TOTAL FAT 4.1g; PROTEIN 2.6g; CHOLESTEROL 0.0g; SODIUM 5.7mg; FIBER 4.4g; SUGARS 14.5g; TOTAL CARBOHYDRATE 24.5g

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...