Saturday, March 29, 2014

Hoff's "Peanut-free Peanut Butter"

Hoff's "Peanut-free Peanut Butter"
Yields: About 2 1/2 cups
dairy-free, egg-free, oil-free, soy-free

  • 2 cups Almonds
  • 1 15oz. can Chickpeas (rinsed & drained)
  • 1 tbsp. Whole Flax Seeds (optional)
  • 1 tsp. fine Sea Salt

  1. Microwave Almonds for 1-2 minutes or until warm to the touch
  2. In order add Almonds, Chickpeas, Flax, then Salt to a Vitamix
  3. Turn to high & using the tamper, constantly push mixture into the blades
  4. Run no more than 3 minutes (exceeding 6 minutes could result in this horror)

Hoff Thoughts:  For the record, I loath peanut butter - with good reason, I'm allergic to peanuts.  My lifelong natural revulsion has saved me many times.  However, I did not set out to make peanut butter with this recipe.  What I was trying to do was combine my Almond Butter recipe and my Hofftella (my vegan take on Nutella) recipe to create a whipped, creamy Almond Butter.  It didn't work.  What it did result in, (so I'm told) is something resembling peanut butter.  I'll buy that, because frankly, I'm not loving this stuff either.

Thursday, March 27, 2014

Hoff Hit: No More Crying

Does chopping onions turn on the water works?  For me it certainly does.  Next time, try breathing through your nose only (that means no talking) and kiss those tears goodbye!

Wednesday, March 26, 2014

Hoff's Fried Rice

Hoff's Fried Rice
Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 3 cups Veggie Broth
  • 2 cups Jasmine Rice
  • 1 carton sliced Mushrooms (chopped)
  • 1 cup Edamame/Peas
  • 1 cup Organic Corn
  • 1/2 cup shredded Carrots (chopped)
  • 1 medium Onion (chopped) 
  • 1/3 cup Braggs 
  • 2 tsp. Ginger
  • 2 tsp. Garlic

  1. In a medium pot, bring Broth to a boil, reduce to simmer, add Rice, cover and cook for 15 minutes, fluff with fork
  2. Meanwhile, in a large non-stick Wok or skillet, sautee Onions & Mushrooms in a little Braggs
  3. Add remaining ingredients & cook through with a little Braggs
  4. Mix in Rice & remaining Braggs and allow to just sit for 7 minutes
  5. Serve!

Tuesday, March 25, 2014

Beet Jar, A Vegan It Spot In Cleveland

Thanks to my friend Katie, I got my ass out of the office finally after a long winters hibernation and hit up lunch at the BEET JAR juice BAR, a new local little gem that has popped up in the Cleveland Veg scene.

Now, while I may be vegan, I'm far from a raw foodie.  So the fact that this restaurant is all raw, I was a little concerned for my rumbling tummy.  But my fears were replaced with genuine love for this vegan delight.

The menu may be small & pricey ($23 for lil' ol' me), but it's packed with unique flavor combinations.

For lunch I gleefully devoured a Silver Apple Raw Juice (apple, beet, cucumber + ginger), cheddar Kale chipz & THE MOST AWESOMEST SANDWICH OF MY LIFE - smokey coconut, greens, cashew mayo, red onion and avocado on toasted sourdough (num, num, num).  Seriously, days later and I am still drooling over this sandwich!

Welcome to Cleveland, Beet Jar!

Sunday, March 23, 2014

Hoff's Adult Spaghetti O's II

Hoff's Adult Spaghetti O's II
Yields: 4 servings
meat-free, dairy-free, egg-free

  • 16 oz. Whole Wheat Orzo
  • 2 15 oz. can Tomato Sauce
  • 1 Veggie Burger (chopped) (optional)
  • 1/4 cup Nutritional Yeast
  • 1/4 cup plain Almond Milk
  • 1 tsp. Dried Onion Flakes
  • 1 tsp. Cumin
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Paprika

  1. Cook Orzo according to package directions
  2. Meanwhile in a medium sauce pan over low heat, heat through Sauce, Veggie Burger, Nutritional Yeast, Milk & Seasonings
  3. Combine Sauce with Orzo
  4. Relive your childhood

Friday, March 21, 2014

Hoff's Reuben Lite

Hoff's Reuben Lite
Yields: 4 sandwiches
meat-free, dairy-free, egg-free

  • 8 slices Whole Grain Loaf Bread
  • 8 oz. Smoked Tempeh
  • 1 cup Sauerkraut (drained)
  • 1/4 cup Sweet Onions (half moon slices)
  • 2 tbsp. Vegan Mayo
  • 2 tbsp. Relish
  • 1 tbsp. Ketchup
  • Mustard

  1. Slice Tempeh in pieces the same length as the bread
  2. In a small bowl, mix together Onions, Mayo, Relish & Ketchup to create the sauce, mix in Kraut until well coated
  3. Use 4-5 pieces of Tempeh per sandwich, top with Kraut mixture & some Mustard
  4. In a non-stick skillet or griddle over medium-high heat, brown one side of the sandwich, by using something flat & heavy to apply pressure (I use a medium size pot)
  5. Flip & repeat

Saturday, March 15, 2014


Yields: 3 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 1 15oz. can Chickpeas (rinsed & drained)
  • 1/2 cup pitted Dates
  • 1/3 cup Cashews
  • 1/3 cup Cacao Powder
  • 4 tbsp. Vanilla Almond Milk
  • 2 tbsp. Flax Seed
  • 1 tbsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 1 tsp. Sea Salt

  1. Place all ingredients in a high power blender, such as a Vitamix
  2. Blend until spread-like consistency is reached (less than 3 minutes)
  3. Store in the fridge up to 2 weeks

Friday, March 14, 2014

Event: EarthFest 2014

Families will enjoy all day entertainment with eco-activities, biodiesel-powered amusement park rides, all day music, urban farm animals, pony rides, petting zoos, healthy food from local food trucks, local microbrews and vintners, and much more.

Presented and organized by Earth Day Coalition since 1990, EarthFest is Ohio’s largest environmental education event and the longest running Earth Day celebration in the nation.

When:Sunday, April 13, 2014
Where: Cuyahoga County Fairgrounds: 164 Eastland Rd, Berea, OH 44017
Time: 10:00am - 5:00pm
Cost: $4 ages 2-11, $8 ages 12+, Free 2 & under

Wednesday, March 12, 2014

Congratulations Cleveland VegGala!!!

The second annual VegGala took place this past Sunday, March 9, 2014 & The Healthy Hoff was in the house!!!

The event was hosted by local vegan celebrity, Fox8 news reporter, Emily Valdez.  Live music was courtesy of Diana Chittester & Zach Friedhof!

Aside from featuring awesome local, vegan food, its purpose was to help raise funds for the second annual Cleveland VegFest, open and free for all, on Saturday, June 7, 2014, at Cleveland State University.  Another don't miss event!

VegGala featured the best of Cleveland’s local, independent, vegan-friendly food scene, check these players out!

Anna in the Raw
Cleveland Vegan Catering
Cowell & Hubbard
Dandy Blend
Deagan's Kitchen & Bar
Earth Bistro
Earth Fare
Empress Taytu
Flaming Ice Cube
Grovewood Tavern
India Garden
Katz Club Diner & Fire
Main Street Café
Metro Croissants
Mo Bite Products
Nature's Bin
The Pierogi Lady
Root Cafe
Sweet Spot
Vegan Sweet Tooth

Congratulations to all those involved at The Cleveland Vegan Society for another fabulous event and for bring being vegan in Cleveland one step closer to mainstream!

Tuesday, March 11, 2014

Hoff's Tempeh Bacon

Hoff's Tempeh Bacon
Yields: about 20 pieces
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 1 package Tempeh
  • 2 cups Veggie Broth
  • 3 tbsp. Braggs
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Molasses 
  • 1 tbsp. Liquid Smoke
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder

  1. Stir all ingredients (except) Tempeh together in a medium sauce pan and bring to a boil over high heat
  2. Meanwhile, slice Tempeh on an angle to achieve thin slices
  3. Add Tempeh to the boiling Marinade
  4. Reduce to a simmer, cover & cook for 20 minutes
  5. Brown in a non-stick frying pan

Hoff Thoughts: The Tempeh will absorb the marinade and swell, so don't go crazy with thick slices.  Too much for one meal?  No worries - these babies will keep in the fridge for a week!

Hoff's Reuben

Hoff's Reuben
Yields: 4-5 sandwiches
meat-free, dairy-free, egg-free


  1. Bring Broth, Braggs & Smoke to a boil in a medium size pot
  2. Meanwhile, slice Tempeh on the diagonal for short, thin slices
  3. Add to Broth, cover and cook on medium-low for 20 minutes
  4. In a small bowl, mix together Mayo, Relish & Ketchup to create the sauce, mix in Kraut until well coated
  5. Once Tempeh is done, start assembling sandwiches
  6. Butter one side of each piece of bread (outer side)
  7. Place 3-4 pieces of Tempeh, top with Kraut & then Cheese
  8. In a non-stick skillet, place sandwich, butter side down, using something flat & heavy to press down the sandwich until browned (I use a medium size pot)
  9. Flip & repeat

Hoff Thoughts: Yes, a traditional Reuben calls for Rye Bread.  But, I hate Rye Bread, I say use what you like.  This is a super rich sandwich and should only come out for special occasions.  Confession, I have never eaten a real Reuben, the thought of corned beef never appealed to me.  However, I have been reassured by someone who has, that this sandwich blows away the competition!  The number of sandwiches really depends on the size of the bread.

Sunday, March 9, 2014

Goodbye Morticia

It's with a heavy heart that I write this post this morning.

Last night Morticia entered into her final stage of life.  She went peacefully, surrounded by those who love her.

You know Morticia from her posts, Adopt A Black Cat - Bring Luck To Your Family! and You Gotta See The Baby!

She's was a critic for the Documentaries section, giving a paws up or paws down when warranted and she also made an appearance in the  Cooking With the Healthy Hoff cookbook. Yep, those are her paws all over the pages.

And even though she wasn't vegan, she supported me during my vegan transition and believed in the vision of the Healthy Hoff.

Morticia has been my unwavering companion for over 16 years.  She always greeted me at the door and followed me wherever I went.  She was always happy and that made me happy.

Morticia was a great cat, a unique cat - a truly compassionate soul.

Till our paths cross again...

Sunday, March 2, 2014

Hoff's Creamy Tomato Soup

Hoff's Creamy Tomato Soup
Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 14.5 oz can diced Tomatoes
  • 1 15 oz can diced Potatoes (rinsed & drained)
  • 2 cups Veggie Broth
  • 1 clove of Garlic
  • 2 tbsp Nutritional Yeast
  • 1 tsp Italian Seasoning
  • 1 tsp Sea Salt
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1/2 tsp Onion Powder

  1. Place all ingredients in a Vitamix & blend on high for 6 minutes
  2. Serve!