Sunday, October 26, 2014

Hoff's Mustard Sauce

Hoff's Mustard Sauce
Yields: 1 1/2 cups
dairy-free, egg-free, oil-free, gluten-free

  • 12 oz. Silken Tofu
  • 1 Lemon
  • 3 tbsp. Mustard
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Dijon Mustard
  • 1/2 tsp. Sea Salt

  1.  In a high powered blender or Vitamix, blend all ingredients until smooth
  2. Pour over desired destination

Hoff Thoughts: This sauce is a take on a sauce that my mother used to make by combining mayonnaise and mustard.  So simple, so unhealthy, but so damn good!  She would pour it over Cauliflower and than bake the entire Cauliflower head until soft.  I now use this sauce for any veggie that needs a little TLC.

Thursday, October 23, 2014

The Teal Pumpkin Project
As a severe food allergy suffer myself, this project is near and dear to my heart. And frankly anything that makes Halloween an even more "awesomer" holiday for one and all is alright in my book!

This Halloween, FARE (Food Allergy Research & Education) is encouraging communities to start a new tradition that will help make this holiday season less scary for children with food allergies: the Teal Pumpkin Project.

This campaign encourages people to raise awareness of food allergies by providing non-food treats for trick-or-treaters and painting a pumpkin teal - the color of food allergy awareness - to place in front of their house along with a free printable sign from FARE to indicate they have non-food treats available.

The Teal Pumpkin Project is designed to promote safety, inclusion and respect of individuals managing food allergies – and to keep Halloween a fun, positive experience for all.

Download FARE’s Non-Food Treats Halloween Poster to show your support

Download a flyer about the Teal Pumpkin Project and share it to spread the word
Questions and Answers About the Teal Pumpkin Project

Happy Halloween!!!

Wednesday, October 22, 2014

Hoff's Asian Greens Soup

Hoff's Asian Greens Soup
Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 4 cups Veggie Broth
  • 4 cups Water
  • 1 bunch Rice Noodles (broken into smaller pieces)
  • 1 head Napa Cabbage (chopped)
  • 2 Baby Bok Choy (chopped)
  • 1 bunch Broccolini (chopped)
  • 1 bunch Scallions (trimmed, but left whole)
  • 1 Lime
  • 4 tbsp. Braggs
  • 2 tsp. Frozen Ginger
  • 2 tsp. Frozen Garlic

  1. In a large pot, add Broth, Water, Scallions, Braggs, Ginger & Garlic & bring to a boil
  2. Remove Scallions
  3. Drop in Rice Noodles, top with Veggies, cover & cook for 4-5 minutes (go by Rice Noodle directions)
  4. Remove from heat
  5. To finish squeeze juice from Lime over soup, stir & chow down!

Hoff Thoughts: It's important to use Napa Cabbage because it's more delicate than traditional cabbage and will cook quicker.  The goal is to infuse the broth with the Scallion flavor, hence leaving them whole and then removing.