Friday, May 17, 2019

Raw Vegan Pomegranate Bark

Raw Vegan Pomegranate Bark
Yields: about 20 pieces
dairy-free, oil-free, soy-free, gluten-free


  1. Using the double boiler method, melt Cacao Butter
  2. Stir in remaining ingredients
  3. Pour onto a silicon mat or parchment paper lined pan
  4. Allow to set in freezer for at least 20 minutes
  5. Break into pieces
  6. Store in the fridge

Friday, May 10, 2019

Salad Smoothie

Recipe inspired by Chef AJ. 

Salad Smoothie
Yields: about 4 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free


  • 2-3 handfuls Spinach (or Greens of choice)
  • 1-2 cups Water
  • 1 large heirloom Tomato
  • 1-2 Baby Cucumbers
  • 2 tbsp. diced Onion
  • Sea Salt (optional)

    1. Blend everything together using a high speed blender
    2. Consume immediately
    Hoff Thoughts: At first, the thought of this was not appealing at all, but since one of my new goals is to consume greens at every meal and I hate salads, I decided to give it a try.  It's not bad, it's not good, but it is drinkable.  Heirloom Tomatoes have more flavor, so do yourself a favor and try them over a typical Tomato.  This won't be replacing my beloved fruit smoothies, but to get down a lot of greens & veggies in a pinch, this will work.

    Friday, May 3, 2019

    Socca Flat Bread

    Socca Flat Bread
    Yields: 4 -6 servings
    dairy-free, egg-free, oil-free, soy-free, gluten-free


    • 1 cup Chickpea Flour
    • 1 cup Water
    • 1/2 tsp. Sea Salt
    • Seasonings (optional)
    1. Whisk Chickpea Flour, Water & Salt together and allow to rest for 30 minutes up to 12 hours
    2. Move oven rack 6" from broiler
    3. Preheat oven to 450F degrees, allow pan to heat up in oven
    4. Pour batter into a  hot 10" pan
    5. Bake 10 - 15 minutes
    6. Cut into wedges to serve

    Hoff Thoughts: Add-in ideas: Onions, Asparagus, Spinach, Mushrooms, Rosemary, Garlic

    Friday, April 19, 2019

    Raw Vegan Chocolates

    Raw Vegan Chocolates
    Yields: 15 pieces
    dairy-free, oil-free, soy-free, gluten-free


    • 1/4 cup Cacao Butter
    • 1/4 cup Cacao Powder
    • 2-3 tbsp. Maple Syrup
    • 1 tsp. Vanilla Extract/Peppermint Oil/Orange Oil
    • 1 tsp. Sea Salt

    1. Using the double boiler method, melt Cacao Butter
    2. Stir in remaining ingredients (pick one extract or oil)
    3. Pour into silicon molds
    4. Allow to set in freezer for at least 20 minutes
    5. Try to stop yourself from eating all of them

    Hoff Thoughts: 1. I can't believe how good these are! 2. I can't believe how simple & quick raw vegan chocolate is to make!  These adorable, little molds from Amazon make the perfect sized treats!

    Friday, April 12, 2019

    Hoff's Taco Lasagna

    Hoff's Taco Lasagna
    Servings: 6
    meat-free, dairy-free, egg-free, soy-free, gluten-free

    • 12 Corn Tortillas
    • 2 cups prepared Rice
    • 1 15 oz can Vegan Fat Free Refried Beans
    • 1 2.25 oz can sliced Black Olives (rinsed & drained)
    • 16 oz Enchilada Sauce 
    • 16 oz. Salsa
    • 1/2 Sweet Onion (chopped)

    1. Preheat oven to 350 degrees
    2. Pour a thin layer of Enchilada Sauce in a 2 quart glass cooking dish 
    3. Top with 6 Tortillas
    4. Mix Rice, Refried Beans, Onions & Salsa together
    5. Spread mixture evenly on top of Tortillas
    6. Top with remaining Tortillas
    7. Top with remaining Enchilada Sauce & Black Olives
    8. Gently spread Refried Beans onto each Tortilla 
    9. Bake for 20 minutes, allow to rest for 5 minutes