Wednesday, May 27, 2015

Kale (IP)

Kale (Instant Pot)
Serves: 1-2 people
dairy-free, egg-free oil-free, gluten-free, soy-free

 
Ingredients:
  • 1 bunch Kale
  • 1/2 cup Water

Directions:
  1. Remove stem & tear Kale into bite size pieces
  2. Place steamer rack in Instant Pot
  3. Add Water
  4. Add Kale
  5. Cook Manually on High Pressure for 4 minutes
  6. Manually release steam
  7. Mix Kale with favorite seasoning

Hoff Thoughts: Season Kale based on your personal preference – try: Braggs Liquid Amino Acids, Nutritional Yeast, Sea Salt, Flavored Balsamic, Lemon Juice, Oil-free Salad Dressing, or my personal favorite Hoff's 1 to 5 Dressing.

Tuesday, May 26, 2015

Hoff's Lunchtime Lentil Soup (Instant Pot)

Hoff's Lunchtime Lentil Soup (Instant Pot)
Yields: 5-6 servings
meat-free, dairy-free, egg-free, gluten-free

Ingredients:
  • 6 cups Water
  • 2 cups dried Lentils
  • 1 cup Brown Rice
  • 1 15oz. can diced Potatoes (rinsed & drained)
  • 1 cup frozen chopped Onions
  • 1 cup frozen Spinach
  • 1 bunch Cilantro (chopped)
  • 1 Bay Leaf
  • 3 tbsp. Braggs
  • 1 tbsp. Vegan Worcestershire Sauce
  • 2 tsp. Cumin
  • 2 tsp. Smoked Paprika
  • 2 tsp. Garlic
  • 2 tsp. Onion Powder
  • Season with Sea Salt

Directions:
  1. Add everything to Instant Pot (Bay Leaf on top) and stir to combine
  2. Set Manual setting at High Pressure for 15 minutes
  3. Quick release steam
  4. Remove Bay Leaf

Hoff Thoughts: Add enough Water until all the ingredients are covered.  I called this Lunchtime Lentil Soup because I make up a pot on Sunday and divide it out over the week for lunch.



Thursday, May 21, 2015

Mock Tuna Salad II

Mock Tuna Salad II
Yields: 6-7 Open Sandwiches
meat-free, dairy-free, egg-free

Ingredients:

  • 1 15 oz. can Chickpeas (rinsed & drained)
  • 1 large Avocado
  • 1/2 cup Red Onion (chopped)
  • 1/3 cup Vegan Mayo
  • Juice from 1/2 Lemon
  • 2 tbsp. Pickle Relish
  • 1 tbsp. Kelp Granules

Directions:
  1. In a medium bowl, mash Avocado, set aside
  2. In another medium bowl, mash Chickpeas
  3. Mix in Onion, Mayo, Lemon Juice, Relish & Kelp until combined
  4. Place in fridge to chill
  5. Meanwhile toast bread
  6. Spread Avocado onto each slice of bread
  7. Layer on"Tuna Salad"

Hoff Thoughts: It's the Kelp Granules that gives this salad it's "tuna fish" taste.  For mashing, I like to use a potato masher.  I prefer open face sandwiches cut on the diagonal, but you do what you like.