Friday, October 9, 2020

Hoff’s Mashed Potato Soup

Hoff’s Mashed Potato Soup
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free


Ingredients:
  • 12-14 medium Yukon Potatoes
  • 1 cup Water
  • 1 Sweet Onion (chopped)
  • 1 tbsp. minced Garlic
  • 4 cups Veggie Broth
  • 1-2 cups Plain unsweetened Plant-based Milk (as needed) 
  • 1 15oz. can of diced Potatoes (rinsed & drained)
  • 1/4 cup Nutritional Yeast
  • Sea Salt & Pepper to tastes 
  • Instant Mashed Potatoes*

Directions:
  1. Turn on sautés setting on IP & cook Onions & Garlic until softened; turn off sauté feature
  2. Place Potatoes into the IP on top of Onions & Garlic
  3. Add Water
  4. Close the lid, set pressure valve to sealing
  5. Select Steam setting on High Pressure for 12 minutes
  6. Use Natural Steam Release
  7. Remove Potatoes & using a Ricer, press each Potato back into the IP
  8. Add Broth, Milk, Diced Potatoes, Nutritional Yeast, Sea Salt, Pepper
  9. Turn on sautés setting for a few minutes in order to heat through
  • *Add Mashed Potatoes if soup is too thin

Hoff Thoughts: Unless you have "man hands" you'll need to cut larger Potatoes in half before pressing through the Ricer. Place the cut side down inside the Ricer. I love the Ricer, because you don't have to peel the Potatoes, the peels will come right off in the pressing process. Ricing your Potatoes will help prevent the gummy "gluteny" mashed Potatoes that can result from overworking the Potatoes. While I love Baby Yellow Potatoes because they naturally have a rich, buttery flavor that took forever to rice, I found this side dish comes together much quicker with larger Potatoes.

Friday, September 25, 2020

Hoff's Fried Rice II (Instant Pot)

Hoff's Fried Rice II (Instant Pot)
Serves: 6-8
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:
  • 4 cups Veggie Broth
  • 3 cups Jasmine Rice
  • 2 cups Cole Slaw Mix
  • 1 cup Sauerkraut
  • 1 Sweet Onion (chopped)
  • 1 cup frozen Peas (thawed)
  • 1 cup frozen Organic Corn (thawed)
  • 4 tbsp. Braggs
  • 1 tbsp. minced Garlic
  • 2 tsp. frozen Ginger

Directions:
  1. Turn Saute feature on IP
  2. Saute Onions & Garlic until soft
  3. Stir in remaining ingredients in the IP
  4. Lock lid in place and make sure pressure release valve is closed
  5. Press "Manual" button and adjust cooking time to 3 minutes at high pressure
  6. When done, use quick release method

Friday, September 18, 2020

Hoff’s De-constructed Spring Rolls

Hoff’s De-constructed Spring Rolls
Yields: about 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 8 oz. package of Rice Noodles
  • 14 oz. Coleslaw Mix (pre-shredded Cabbage & Carrots)
  • 1 cup Kraut
  • 1/2 Red Onion (half moon slices) 
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • Braggs
 Directions: 
  1. Prepare Noodles according to the box directions
  2. Meanwhile, using a non-stick pan, saute Slaw Mix, Kraut, Onions & Seasonings with a little Braggs until soft
  3. When done, combine Noodles with veggies
  4. Serve with Sweet & Sour sauce or Braggs

Friday, August 28, 2020

Hoff’s Pie Filling Cookies

Hoff’s Pie Filling Cookies
Yields: about 1 1/2 dozen
dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 20 oz. can Crushed Pineapple in Juice
  • 2 1/2 cups Whole Oats
  • 1/2 cup Sugar
  • 1 tbsp. Baking Powder 
  • 1 tsp. Sea Salt

Directions:
  1. Preheat oven to 350 degrees
  2. Meanwhile, blend all dry ingredients, using a high speed blender, until a flour-like consistency is reached
  3. Stir in Pineapple to incorporate
  4. Drop spoonfuls onto a non-stick cookie sheet or parchment paper lined cookie sheet
  5. Optional: top each cookie with Oat flakes
  6. Bake for 20 minutes

Hoff Thoughts:  If fat is not a concern, mix in 1/2 cup Macadamia nut pieces along with the Pineapple.  I called these Fruit Cookies, because while experimenting, I found that just about any pie filling worked in place of the Pineapple -  Strawberry, Blueberry, etc.