Hoff’s Tomato & Rice Soup

Hoff’s Tomato & Rice Soup
Serves: 4
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 4 cups Veggie Broth
• 1 14.5 oz can Diced Tomatoes
• 1 15 oz can Tomato Purée
• 1 cup prepared Rice
• 2 tbsp. Old Fashioned Oats
• 1 tsp. Sugar
• 1 tsp. Smoked Paprika 
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder

Directions:

1. Place all ingredients (except Rice) in a Vitamix & blend on high for 6 minutes
2. Stir in Rice
3. Serve!

Hoff’s Quinoa & Black Bean Sweet Potato (IP/Oven)

Hoff’s Quinoa & Black Bean Sweet Potato
Serves: 2
dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 2 large Sweet Potatoes
• 1/2 cup Quinoa
• 1/2 cup Water
• 1 15 oz. can Black Beans (w/liquid)
• Diced Red Onion
• 1 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• Sea Salt

 Directions:

1. Preheat oven to 400 degrees
2. Wash and pierce each Potato a few times
3. Place Potatoes directly on oven rack & bake for 1 hour to 1 1/2 hours (the bigger the Potato, the longer the cook time)
4. Meanwhile, in an Instant Pot combine Quinoa, Water, Black Beans & Seasonings
5. Close & lock lid
6. Set Pressure Valve to Sealing
7. Select Manual setting on High Pressure & cook for 4 minutes
8. Natural release pressure for 10 minutes, then Quick
9. Cut each Potato in half, season with Sea Salt
10. Divide Black Bean mixture between each Potato & top with Red Onion
11. Enjoy!

Happy Valentine's Day

Hoff's Bolognese (IP)

Hoff's Bolognese (IP)

Servings: 6-8
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 16 oz. GF Pasta
• 4 cups Veggie Broth
• 2 cups Brown Lentils
• 1 15 oz. can diced Tomatoes
• 1 6 oz. can Tomato Paste
• 1/2 Sweet Onion (chopped)
• 1 tbsp. minced Garlic
• 1 tsp. Oregano
• 1 tsp. Basil
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Sea Salt to taste

Directions:

1. Prepare Pasta according to directions
2. Meanwhile, turn Saute feature on IP and cook Onions & Garlic until softened
3. Stir in seasonings
4. Stir in Tomato Paste until cooked down, turn off Saute feature
5. Add Broth, Tomatoes and Lentils
6. Lock lid in place and make sure pressure release valve is closed
5. Select Manual setting on High Pressure & cook for 15 minutes
6. Natural release pressure
7. Plate Pasta, top with Bolognese

Blueberry Muffin In A Mug

Blueberry Muffin In A Mug

Serves: 1
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1/3 cup Oat Fashioned Oats
• 1/4 cup Blueberries
• 2 tbsp. Apple Sauce
• 2 tbsp. Maple Syrup
• 1/2 tsp. Baking Powder
• Splash of Vanilla Extract
• Pinch of Sea Salt

Directions:

1. Using a high powered blender, blend Oats, Baking Powder & Salt together until a flour-like consistency is reached
2. Turn speed to low and add remaining ingredients until combined
3. Microwave for 2-3 minutes
4. Dig in!

Hoff Thoughts: If you double this recipe to make two mug muffins, each one must be microwaved separately.  

Hoff's Rice & Lentils (IP)

Hoff's Rice & Lentils (IP)
Yields: 6-8 Servings
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 4 cups Veggie Broth
• 1 cup Basmati Rice
• 1 cup Brown Lentils
• 1 can diced Potatoes (rinsed & drained)
• 1 can Kidney Beans (rinsed & drained)
• 1 cup frozen Peas
• 1 Sweet Onion (half moon slices) 
• 1 tsp. Sugar 
• 1 tsp. Sea Salt
• 1/4 cup Braggs
• 2 tbsp. Sugar
• 2 tbsp. Ketchup
• 2 tsp. minced Garlic
• 2 tsp. Paprika
• 1 tsp. Cumin

Directions:

1. Mix everything (except Onions & 1 tsp. Sugar) together in the IP
2. Lock lid in place and make sure pressure release valve is closed
3. Press "Manual" button & reduce time to 15 minutes
4. When done, use manual release for 10 minutes
5. Meanwhile, caramelize Onions; top dish to finish

Hoff's Plant-based Butter

Hoff's Plant-based Butter

Yields: about 1 cup
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1 cup frozen Cauliflower (steamed)
• 1/2 cup unsweetened plain Almond Milk
  
• 1 tsp. Psyllium Husk Powder 
• 1 tsp. Apple Cider Vinegar
• 1 tsp. Nutritional Yeast
  
• 1 tsp. Sea Salt
• pinch of Turmeric (for color, not flavor) 
  

Directions:

1. Using a high speed blender, blend ingredients until smooth, not too long or the Butter will become thick and “rubbery” still edible, but weird
2. Place in airtight container in fridge up to 1 week