Cake Mix Pumpkin Donuts

Cake Mix Pumpkin Donuts
Yields: 9 large donuts
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 1 15 oz. box GF Cake Mix
• 1 15 oz. can pureed Pumpkin
  
• 1/2 cup Apple Sauce
  
• 1 tsp. Pumpkin Spice
  
• 1 tsp. Sea Salt

Optional Glaze

• 1/2 cup Powdered Sugar
• 1/4 cup Maple Syrup
• pinch Sea Salt
  

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, mix ingredients together
   
3. In a liquid measuring cup, whisk glaze ingredients together, set aside
   
4. Spoon dough into a non-stick donut pan (oiling the pan is not necessary)
5. Bake 12 minutes
6. Allow to cool completely for easy removal
7. Dunk each donut into glaze
8. Get your pumpkin on!
   

Hoff's Skyline Chili II (Instant Pot)

Hoff's Skyline Chili II (Instant Pot)

Serves: 5-6
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 16 oz. gluten-free Spaghetti
• 1 package Tempeh (optional)
  
• 2 15.5 oz. cans Bush's Chili Starter Traditional Mild
  
• 1 15 oz. can Tomato Sauce
• 1 15 oz. can fire-roasted diced Tomatoes
• 1 15 oz. can Pumpkin Puree
  
• 1/2 cup Red Lentils
  
• 1/2 Sweet Onion (chopped) 
• 1 cup Water
  
• 1/2 tsp. Cinnamon
  

Directions:

1. Prepare Spaghetti according to package directions
2. Beak Tempeh into medium chunks & blend on low in a high-speed blender to form crumbles
3. Combine the rest of ingredients, including Tempeh in the IP
4. Lock lid in place and make sure pressure release valve is closed
5. Press "Manual" button
6. Decrease cooking time to 10 minutes
7. When done, use Natural release method
8. Stir in Spaghetti, top with optional Nutritional Yeast

Hoff Thoughts: If you're from around Ohio, you know that we love our Chili with Spaghetti, Skyline Chili style.  Of course this typically is accompanied by a sky high mound of shredded cheddar cheese, save yourself the artery clogging and use Nutritional Yeast instead.

Hoff's Creamy Broccoli Soup (IP)

Hoff's Creamy Broccoli Soup (IP)
Yields: about 10 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 4 cups Veggie Broth
• 2 cups Plant-based Milk 
• 2 pre-cooked Yukon Potatoes (rough chopped)
• 1 cup Rice Blend
• 1 - 16 oz. bag frozen Broccoli
• 1 small Sweet Onion (chopped)
• 1/3 cup Nutritional Yeast
• 3 tsp. minced Garlic
• 2 tsp. Sea Salt
• 1 tsp. Italian Seasoning
• 1 tsp. Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Pepper to taste

Directions:

1. Blend Potatoes w/Milk & Broth (set aside)
2. Combine all remaining ingredients in IP
3. Lock lid in place and make sure pressure release valve is closed
4. Press "Manual" button, reduce time to 15 minutes
5. When done, use natural release method
6. Stir in pureed Potatoes
7. Serve with crusty bread

Hoff Thoughts: Pureed Potatoes make the soup too thick and the IP will not come to pressure, best to leave out until the soup is cooked.

Hoff's Creamy Veg Soup (IP)

Hoff's Creamy Veg Soup (IP)
Yields: about 10 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 3 cups Veggie Broth
• 2 cups Plant-based Milk 
• 4 cups pre-cooked Yukon Potatoes (chopped) (reserve 2 cups)
• 1 - 16 oz. bag frozen California Blend (Broccoli, Cauliflower, Carrots)
• 1/2 cup Organic frozen Corn
• 15 oz. can Cannellini Beans (rinsed & drained)
• 1 small Sweet Onion (chopped)
• 3 tsp. minced Garlic
• 2 tsp. Sea Salt
• 2 tsp. dried Basil
• 1 tsp. Italian Seasoning
• 1 tsp. Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Pepper to taste

Directions:

1. Blend 2 cups Potatoes w/Milk
2. Combine all ingredients in IP
3. Lock lid in place and make sure pressure release valve is closed
4. Press "Manual" button, reduce time to 10 minutes
5. When done, use quick release method
6. Serve with crusty bread

Hoff Thoughts: If the pressure cooker doesn't come to pressure because the soup is too think, don't worry, it will still heat through which is all it needs.

Energy Bars

Energy Bars

Yields: about 8-10 bars
dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 2 cups Old Fashioned Oatmeal
• 1/2 cup Oatmeal
  
• 1/3 cup canned Pumpkin
• 1/3 cup Maple Syrup
  
• 1/4 cup Raisins
• 1/4 cup Craisins
  
• 1 tsp. Pumpkin Spice
• 1 tsp. Baking Powder
  
• 1 tsp. Sea Salt

Directions:

1. In a medium bowl mix together first three ingredients (wet ingredients)
2. Then mix in remaining ingredients
3. Spoon batter into a 9X9 glass/silicon baking dish, level out mixture and press down to pack the bars together
   
4. Freeze for 15-20 minutes to set-up
   
5. Cut into equal bars, store in the fridge or freezer
   

 

Hoff Thoughts: Additional add-in suggestions: (these do increase calorie density &/fat or both) almond butter, pistachios, chocolate chips, dates.

Hoff's Corn Chowder II (IP)

Hoff's Corn Chowder II (IP) 

Yields: About 6-8 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free


Ingredients:

Cream Sauce:

• 12 oz. frozen Cauliflower (thawed or steamed)
• 1 1/2 cups unsweetened plain Plant-Milk
• Juice from 1/2 Lemon
• 3 tbsp. Old Fashioned Oats
• 2 tbsp. Nutritional Yeast
• 2 tsp. minced Garlic
• 1 tsp. Miso (optional)
  
• 2 tsp. Sea Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder 

 Soup Base:

• 2 cups Veggie Broth
  
• 16 oz. bag frozen Organic Corn
• 1 cup Red Lentils
• 12 oz. jar Roasted Red Pepper
• 1/2 Sweet Onion (chopped)
• 2 tbsp minced Garlic
  
• 1 tsp Paprika
• 1 tsp Cumin
  
• 1 tsp Sea Salt

Directions:

1. Using a high speed blender, blend Cream Sauce ingredients together
   
2. Turn on Sautee feature of IP and brown Onions & Garlic, turn off feature
   
3. Add Soup Base ingredients & Cream Sauce to IP
4. Lock lid in place and make sure pressure release valve is closed
5. Press "Manual" button & reduce time to 25 minutes
6. When done, use quick release method
7. Using an inversion blender, blend soup until desired smoothness/chunkiness is achieved

 

 

Hoff's Apple Pie Oatmeal Bake

Hoff's Apple Pie Oatmeal Bake 

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

Ingredients:

• 3 cups Old Fashioned Oatmeal
• 3 1/2 cups unsweetened plant-based Milk
• 21 oz. can Apple Pie Filling
  
• 1 organic Honey Crisp Apples (chopped)
• 1/2 cup Brown Sugar
  
• 2 tsp. Apple Pie Spice
• 1 tsp. Sea Salt
  

Crisp Topping:

• 1/2 Cup Old Fashioned Oatmeal
• 2 tbsp. Brown Sugar
• 1 tsp. Apple Pie Spice
  

Directions:

1. Preheat over to 350 degrees
2. Stir Oatmeal, Milk, chopped Apples, Apple Pie Filling, Brown Sugar, Salt and Spice together
3. Transfer to a 9x9 glass baking dish
4. Using a high speed blender, pulse Crisp Topping ingredients until coarsely chopped
   
5. Layer on top of Oatmeal
   
6. Bake for 30 minutes
7. Serve with a drizzle of Maple Syrup if desired