Sunday, October 26, 2014

Hoff's Mustard Sauce

Hoff's Mustard Sauce
Yields: 1 1/2 cups
dairy-free, egg-free, oil-free, gluten-free

  • 12 oz. Silken Tofu
  • 1 Lemon
  • 3 tbsp. Mustard
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Dijon Mustard
  • 1/2 tsp. Sea Salt

  1.  In a high powered blender or Vitamix, blend all ingredients until smooth
  2. Pour over desired destination

Hoff Thoughts: This sauce is a take on a sauce that my mother used to make by combining mayonnaise and mustard.  So simple, so unhealthy, but so damn good!  She would pour it over Cauliflower and than bake the entire Cauliflower head until soft.  I now use this sauce for any veggie that needs a little TLC.

Thursday, October 23, 2014

The Teal Pumpkin Project
As a severe food allergy suffer myself, this project is near and dear to my heart. And frankly anything that makes Halloween an even more "awesomer" holiday for one and all is alright in my book!

This Halloween, FARE (Food Allergy Research & Education) is encouraging communities to start a new tradition that will help make this holiday season less scary for children with food allergies: the Teal Pumpkin Project.

This campaign encourages people to raise awareness of food allergies by providing non-food treats for trick-or-treaters and painting a pumpkin teal - the color of food allergy awareness - to place in front of their house along with a free printable sign from FARE to indicate they have non-food treats available.

The Teal Pumpkin Project is designed to promote safety, inclusion and respect of individuals managing food allergies – and to keep Halloween a fun, positive experience for all.

Download FARE’s Non-Food Treats Halloween Poster to show your support

Download a flyer about the Teal Pumpkin Project and share it to spread the word
Questions and Answers About the Teal Pumpkin Project

Happy Halloween!!!

Wednesday, October 22, 2014

Hoff's Asian Greens Soup

Hoff's Asian Greens Soup
Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 4 cups Veggie Broth
  • 4 cups Water
  • 1 bunch Rice Noodles (broken into smaller pieces)
  • 1 head Napa Cabbage (chopped)
  • 2 Baby Bok Choy (chopped)
  • 1 bunch Broccolini (chopped)
  • 1 bunch Scallions (trimmed, but left whole)
  • 1 Lime
  • 4 tbsp. Braggs
  • 2 tsp. Frozen Ginger
  • 2 tsp. Frozen Garlic

  1. In a large pot, add Broth, Water, Scallions, Braggs, Ginger & Garlic & bring to a boil
  2. Remove Scallions
  3. Drop in Rice Noodles, top with Veggies, cover & cook for 4-5 minutes (go by Rice Noodle directions)
  4. Remove from heat
  5. To finish squeeze juice from Lime over soup, stir & chow down!

Hoff Thoughts: It's important to use Napa Cabbage because it's more delicate than traditional cabbage and will cook quicker.  The goal is to infuse the broth with the Scallion flavor, hence leaving them whole and then removing.

Monday, October 20, 2014

The Next Best Thing To Fresh Herbs

Have you looked in your freezer section for fresh herbs lately?  Well, you should, because using fresh herbs just got easier!

I present you blended herbs frozen into 1 tsp. "ice cube" block servings.  Just pop & cook!  So simple, so genius - love it!  This totally would have been an Oprah's Favorite Thing!!!

Use for soups, stews, stir-fries, the possibilities are endless. When juicing, I like to use the Ginger.

So far, I have found Garlic, Ginger, Basil and  Cilantro.  I suspect if these take off, there will be more to come. 

I was able to find these at my local grocery store under the Dorot brand and Walmart under the Pop & Cook brand.

Alas, nothing is perfect and some of these herbs contain oil, soybean oil no less and it's not organic either.  Sigh...

Check it out!

Saturday, October 18, 2014

Hoff's Pumpkin Head Peppers

Hoff's Pumpkin Head Peppers
Serves: 4
meat-free, dairy-free, egg-free

  • 4 Orange Peppers
  • 1 box of Whole Wheat Spaghetti
  • 1 15 oz. can Tomato Sauce
  • 1 24 oz. jar Prego Light Smart Traditional Spaghetti Sauce
  • 1 Zucchini (shredded)
  • 2 Veggie Burgers (chopped)
  • 1 tbsp. Italian Seasoning
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder

  1. Bring a large stock pot of water to boil
  2. Meanwhile cut the top of the Pepper off, like you would a pumpkin & de-seed
  3. Cut jack o lantern faces into each Pepper
  4. Add Peppers to boiling water & cook for 5 minutes, remove Peppers
  5. Add Spaghetti & cook according to the box (al dente)
  6. Meanwhile in a medium stock pot, warm Tomato Sauce & Spaghetti Sauce, adding Zucchini, Veggie Burgers & Spices
  7. Combine Spaghetti with Sauce, stuff each Pepper with Spaghetti, allowing to ooze from the top of the "head"
  8. Happy Halloween!!!

Hoff Thoughts: Not into processed Veggie Burgers?  I don't blame you, substitute a can of Black Beans instead.

Sunday, October 12, 2014

Hoff's Spanish Rice

Hoff's Spanish Rice
Yields: About 4-5 cups
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 2 cups Jasmine Rice
  • 3 cups Water
  • 1 cup Water
  • 1 15 oz. can Black Beans (rinsed & drained)
  • 6 oz. Tomato Paste
  • 1 small-medium Sweet Onion (chopped)
  • 1 Red Pepper (chopped)
  • 2 Garlic Cloves (minced)
  • 2 tsp. Nutritional Yeast
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Sea Salt to taste

  1. Bring 3 cups Water + Nutritional Yeast to boil in a large pot, reduce to simmer
  2. Add Rice cover & cook for 15 minutes
  3. In a medium pot, combine 1 cup Water, Black Beans, Onion, Pepper, Garlic & Seasonings
  4. Bring to boil, reduce to simmer, cover and cook for 15 minutes
  5. Mix with Rice, Tomato Paste, heat through & serve

    Thursday, October 9, 2014

    Eat at Earth Bistro Cafe!

    If you're ever in the Northeast Ohio area or more specifically, Lakewood, you have to check out Earth Bistro Cafe!  I just had my first experience here this past weekend with my bestie (Hey Steph!).  Their business model: "A Healthy Place To Eat! Contemporary American cuisine with a Cuban flair."  I'm down with that!

    Once you get inside this rather unassuming storefront you are treated to a very warm and cozy atmosphere.  Not too big, not too small.  But what's got me all jumping for joy is the mega Vegan Menu!  It's the same size as their "regular menu" and for this vegan chick that scores major points!  (I'm so sick of these restaurants trying to pass of one or two vegan options and expecting us to be happy about it.)

    But what about the food: local, healthy, organic and fresh...oh and it just happens to be AMAZING!  Steph & I had a very good time scoffing down:

    Caribbean Veggie Quesadilla: A blend of veggies galore with melted vegan cheese served with guacamole and salsa $8

    Vegan Tostadas: 3 Toasted tortilla topped with black bean spread, grilled vegetables avocado, and grilled pineapple topped with a lime creamy dressing. Served with a side of cactus marinated slaw and salsa. $10

    Black Bean Veggie Burger: Homemade quinoa, black rice, veggies and beans.  Served with spring mix, tomatoes, onion, and slices of avocado. $10

    This picture does not do this meal justice.  The food was beautifully plated - a colorful feast for the eyes (I appreciate these things after attending Chef School) and piled high with tastiness.  We had to laugh when the server brought more toppings!

    The only utter disappointment of the night...they were sold out of their Vegan Chocolate Cake!

    Sigh, I guess I'll just have to go back and I already have plans to do so this weekend - and that cake better be there!

    Earth Birstro Cafe

    Check it out!

    Tuesday, October 7, 2014

    Is It Vegan?

    Make grocery shopping easier by downloading the new "Is it Vegan" app to your iPhone or Android.  The free version or paid version ($4.99) app works by scanning the bar code of the suspect product.  It then analyzes the ingredients and within a few seconds you know if it is safe to proceed or not. 

    I downloaded the free version myself and it is pretty cool! 

    Check it out!

    Sunday, October 5, 2014

    Harvest Cookies

    Harvest Cookies
    Yields: about 16 cookies
    dairy-free, egg-free, oil-free, soy-free, gluten-free

    • 3 mashed Bananas (ripe)
    • 1/3 cup canned Pumpkin
    • 1/4 cup Vanilla Almond Milk
    • 2 cups Whole Oats
    • 1 cup Vegan Chocolate Chips
    • 1/4 cup Raisins
    • 1 tsp. Vanilla
    • 1 tsp. Pumpkin Spice
    • 1/2 tsp. Sea Salt

    1. Preheat oven to 350 degrees
    2. In a medium bowl mix together first three ingredients (wet ingredients)
    3. Then mix in remaining ingredients
    4. Spoon batter onto parchment lined baking sheet
    5. Bake 20-25 minutes

     Hoff Thoughts: Ghirardelli Premium Baking Chips Semi Sweet Chocolate in the gold or yellow bag are vegan! You can easily find these at your local grocer and even Walmart.

    Friday, October 3, 2014

    2014 Farm Tour Time!!!

    Farm Tour Time!!!

    If you're a long-term Healthy Hoff fan, you know I that I LOVE FARM TOUR SEASON!

    So, I won't bore you by regurgitating info from past posts - you can catch up here!

    Instead, I present you with the details that you need to get your Farm Tour 2014 on!

    Huron County Farm Tour
    When: 9/13/14
    Where: Huron County (check the map for addresses)
    Time: 1pm - 5pm
    Cost: Free

    Lorain County Fall Farm Tour
    When: 9/27/14
    Where: Lorain County (sorry no map found)
    Time: 12pm - 5pm
    Cost: Free

    Franklin County Farm Tour
    When: 10/5/14
    Where: Franklin County (check the flyer for addresses)
    Time: 1pm - 5pm
    Cost: Free

    Wayne Fall Farm Tour
    When: 10/11/14 - 10/12/14 
    Where: Wayne County (check the map for addresses)
    Time: Saturday–11am to 6pm; Sunday ­– 1pm to 6pm
    Cost: Free

    Medina Fall Foliage Tour
    When: 10/11/14 - 10/12/14 
    Where: Medina County (check the map for addresses)
    Time: 12pm - 6pm
    Cost: Free

    Trumball County Farm Foliage Tour
    When: 10/12/14
    Where: Copies of the map can be sent by email - send a request to
    Time: 1pm - 5pm
    Cost: Free

    Ashland Fall Foliage Tour
    When: 10/11-10/13/2014
    Where: Ashland County (check map for location)
    Time: 12pm - 6pm
    Cost: Free

    Support Your Local Farmers!

    Thursday, October 2, 2014

    Maple Vinaigrette

    Maple Vinaigrette

    Yields: about 2 oz.
    dairy-free, egg-free, oil-free, soy-free, gluten-free

    • 1 clove Garlic (minced)
    • 3 tbsp. Maple Syrup
    • 2 tbsp. (Red Wine or Balsamic) Vinegar
    • 1 tsp. Mustard (optional)
    • pinch Black Pepper
    • pinch Sea Salt

    1. In a small jar, shake all ingredients together
    2. Dressing will keep in fridge a few days

    Wednesday, October 1, 2014

    Event: Dinner Bliss

    Our lives have become so busy that we often regard meals as items to check off our to-do lists. Yet studies have shown that slowing down to eat not only cultivates a sense of joy in the present moment, it can also transform our relationships with food.

    In this workshop, Laura and Justin will first lead you through a 60-minute Warm All Levels Flow class. Then you'll enjoy a delicious seasonal dinner catered by Cleveland Vegan. Past participants have called the experience profound and unexpectedly moving.

    Sign up early! 

    For meal-planning purposes, we require a minimum advance enrollment of 10 participants by the Thursday prior to each workshop.

    When: Saturday, October 11, 2014 & Saturday, November 15, 2014
    Where: Inner Bliss Yoga Studio: 29055 Clemens Rd,Westlake, Ohio 44145
    Time: 5:30 - 7:30 PM
    Cost: $35 (price includes class and dinner)

    Register online at:
    Email Justin ( or Laura ( with questions!