Monday, June 30, 2014

Hoff's Tomato Cream Sauce

Hoff's Tomato Cream Sauce
Yields: Enough for 1 lb. of Pasta
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 1 28oz. can Whole Peeled Tomatoes
  • 1 cup Water
  • 1/2 cup Cashews
  • 1 tbsp. Sugar
  • 1 tbsp. Italian Seasoning
  • 1 tbsp. Dried Onion Flakes (optional)
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp Sea Salt

Directions:
  1. Using  a high power blender or Vitamix, blend together Cashews & Water until creamy
  2. Add remaining ingredients to a medium pot on medium-high heat
  3. Using an immersion blender, gently blend until Tomatoes are pureed to your liking
  4. Stir in the Cashew Cream
  5. Mix with freshly cooked pasta & allow to mellow on simmer for about 5 minutes or until the sauce thickens a bit

Hoff Thoughts:  No inversion blender?  No worries, just use a Vitamix, blender or food processor.  If you've got mad skills, use your inversion blender to blend the tomatoes right in their own can, lowers the splatter factor!


Saturday, June 28, 2014

DIY Teeth Whitening

Combine freshly squeeze Lemon Juice with enough Baking Soda to form a paste.  Add the Soda carefully as this will trigger a chemical bubble reaction, that will die down.  Brush with mixture for 2 minutes.  Rinse well to remove any residual acid.

The acid in the Lemon Juice will breakdown the stains and the abrasiveness of the Baking Soda will whiten your teeth.

Apply once a week to avoid damaging the enamel of your teeth.

Thursday, June 26, 2014

Non-stick Donut Pan!!!

Donut or doughnut?  I don't know...anyway...

Since becoming a whole-food, plant-based, oil-free vegan (really need to come up with a witty abbreviation for that), donuts have not crossed my lips and I really, really miss them!!!

So, when I came across the Wilton Non-stick, Donut Pan, I had to have it!  I knew with this pan that I could bake donuts without the oil.

Luckily, Santa brought me one for Christmas and I've been crafting recipes ever since!

I can't tell you enough how simple, quick and healthy it is to bake you own oil-free, vegan donuts! Don't expect Krispy Kreme, but you will get a respectable cake-like donut, tasty enough to satisfy even the most die-hard donut connoisseur.

Check out these tasty treats:

Pay attention; for the flavored donuts, all I did was start with the Basic Donut recipe as a foundation and switch out the key flavors - you can do the same thing.  What's your inner donut?

You can pick these pans up at Amazon or pretty much any store selling cooking stuff.  They come in a variety of shapes, both standard size and mini and in either a 6 count or 12 count.

Time to make the donuts!



Wednesday, June 25, 2014

Chocolate Donuts

This recipe is an and adaptation of Easy Baked Doughnuts from One Green Planet.

Chocolate Donuts
Yields: 6-9 large donuts, 12 mini donuts
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

Dry
  • 1 1/2 cup Whole Wheat Pastry Flour
  • 1/2 cup Sugar
  • 1/2 cup Vegan Chocolate Chips
  • 2 tsp. Baking Powder
  • 2 tbsp. Cacao Powder
  • 2 pinches Sea Salt
Wet
  • 3/4 cup Vanilla Almond Milk
  • 1/2 cup Apple Sauce
  • 1 tsp. Apple Cider Vinegar
  • 1 tsp. Vanilla

Directions:
  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together dry ingredients
  3. In a liquid measuring cup, whisk together wet ingredients
  4. Pour the wet ingredients into the dry ingredients and whisk together until just combined
  5. Carefully spoon batter into non-stick donut pan (oiling pan is not necessary)
  6. Bake for 12 minutes
  7. Allow to cool completely for easy removal 



Thursday, June 19, 2014

Super Simple Chips

Super Simple Chips
Yields: As much as you can handle!
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • Oil-less Corn Tortillas

Directions:
  1. Pre-heat oven to 350 degrees
  2. Using a knife or pizza cutter, slice stacked Tortillas into favorite chip shape
  3. Spread pieces out on a baking sheet so nothing is touching
  4. Bake for 10-15 minutes

Hoff Thoughts: You'll see that I use a cast iron pizza sheet to do my baking deeds.  This may throw my cooking time off from say a standard baking sheet - after 10 minutes start peaking at your chips and pull before they start to brown.

Tuesday, June 17, 2014

Hoff's Pasta Primavera II

Hoff's Pasta Primavera II
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:
  • 16 oz. Pasta of choice
  • 24 oz. Prego Light Smart Spaghetti Sauce
  • 15 oz. can of Tomato Sauce
  • 1 bunch Asparagus (chopped)
  • 1 head Broccoli (chopped)
  • 1 Zucchini (shredded)
  • 1 15 oz. can Organic Corn (rinsed & drained)
  • 1 cup Lima Beans
  • 1 Onion (sliced)
  • 1 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder 
  • 1 tsp. Sea Salt
  • Nutritional Yeast

Directions:
  1. Bring large pot of Water to boil
  2. Add Pasta, Broccoli, Asparagus & Onions
  3. Meanwhile heat Sauces together on simmer, adding Zucchini, Corn, Lima Beans and Seasonings
  4. Combine everything together & garnish with Nutritional Yeast

Hoff Thoughts:  If you're using a pasta that requires longer than 7 minutes to cook, you should hold the vegetables until there is 5-7 minutes of cooking time left, depending on how you like the texture of your veggies. 

Friday, June 13, 2014

Hoff's Chipotle Burrito Bowl II

Hoff's Chipotle Burrito Bowl II
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
  • 3 cups Water
  • 2 cups Jasmine Rice
  • 1 15 oz. can Black Beans (with liquid)
  • 1 15 oz. can Organic Corn (rinsed & drained)
  • 1 Red Onion (thinly sliced)
  • 1 Red Pepper (thinly sliced)
  • 1 Avocado (chunked)
  • 1 Lime
  • 1/2 cup Fresh Cilantro (chopped)
  • 3 tbsp. Nutritional Yeast
  • 3 tsp. Cumin
  • 2 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Oregano

Directions:
  1. In a medium size pot, bring Water to a boil
  2. Reduce to simmer, stir in Rice & Nutritional Yeast
  3. Cover & cook for 15 minutes, when done, fluff Rice with a fork, set aside
  4. Meanwhile in a large non-stick frying pan, sauté Onions & Peppers until softened
  5. Mix in Black Beans, Corn, Juice from Lime, Cilantro & Seasonings, heat through
  6. Plate dish with bed of Rice, top with Veggies & Avocado chunks

Hoff Thoughts: This is my take 2 on Chipotle’s Veggie Burrito Bowl.  But, if you’re partial to their burritos, by all means, wrap this filling up in a whole wheat tortilla.  And if you’re a purist, use Brown Rice instead of Jasmine.  Try Hoff's Guac instead of the chunked Avocado.

Thursday, June 12, 2014

Vegan Doritos?!?!

Hi!

My name is the Healthy Hoff and I'm a recovering Dorito addict.


Yes, it's true, back in the day before my vegan transformation; I could take down a bag of Doritos like no one's business.  I can still taste it like it was yesterday, hear the crunch in my ear...  So it was no surprise when the urge to gorge myself on these neon orange devil triangles suddenly grabbed hold recently and would not let go.

Then the Universe answered my prayers...in the form of an email advertisement from VeganCuts.com.  


 Behold...


Could it be true?!?! 

Vegan chips in my beloved Doritos flavors - Nacho & Ranch, plus Barbecue flavor just to round out the trio!  YES IT'S TRUE!  

Could it be true that these bean & rice chips are oil-free?!?!  No, no it's not true, but I'm one step closer to nacho chip victory!  Plus, I can actually pronounce and recognize all the ingredients in these babies.  Plus no artificial flavors or colors.  Plus, they are gluten-free, soy-free, corn-free and nut-free and certified GMO-free!

Could these chips uproot the Dorito, not likely.  But, they are definitely a healthier option and the perfect solution for a vegan chick like me!  And frankly, after only a few days in my house, Thunderdome has erupted and these chips are no longer safe to be left alone.  Let the addiction begin!

Thank you Beanfields! Thank you for feeding my nacho chip obsession in a healthier way!

Check it out!

Friday, June 6, 2014

Cooking With The Healthy Hoff: Quick, Easy Meals, Fueled by Plant-Based, Oil-free Whole Foods!

http://www.amazon.com/Cooking-With-The-Healthy-Hoff/dp/1490413383/ref=sr_1_1?ie=UTF8&qid=1375718672&sr=8-1&keywords=cooking+with+the+healthy+hoff

Cooking With The Healthy Hoff: Quick, Easy Meals, Fueled by Plant-Based, Oil-free Whole Foods!

 



This fun, easy & sassy, cookbook features 21 of my favorite plant-strong recipes!  

From breakfast to dessert, I've got something awesome for all your meals.  I'll show you how to make old school oatmeal super quick & tasty.  Put a new spin on the traditional salad, with my 5 Day Salad.  Blow you away with my OMG! Broccoli Cheddar Soup.  I didn't forget that vegans love Mac & Cheese too!  And I don't even know which is better; the Pretzel Bark or I Can't Believe It's Not Dairy Chocolate Shake!"  All this and many more will have your friends & family taking back what they said about vegan food being tasteless & boring!

Even Morticia makes a guest appearance in the book!

Available now on Amazon!

Keep it Healthy!



Thursday, June 5, 2014

Hoff's Strawberry Freeze

Hoff's Strawberry Freeze
Serves: 2
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 2 cups Unsweetened Almond Milk
  • 3 cups frozen Strawberries
  • 15 pitted Dates

Directions:
  1. Place all ingredients into a high speed blender or Vitamix
  2. Blend on high for about 30-60 seconds
  3. Serve immediately

Wednesday, June 4, 2014

IT'S COMING - ALMOST HERE!!!!!!

http://www.clevelandvegansociety.org/vegfest2014/

2nd Annual
Cleveland VegFest!
Presented by
The Cleveland Vegan Society


Featuring many top national speakers and authors in their fields on issues of health, environmental sustainability, social justice, and animal welfare, the Cleveland VegFest will be an opportunity to explore how choosing a whole, plant-based, vegan meal, directly impacts conditions in each of these critical areas.

EXPLORE!

  • WHAT is vegan
  • WHY does vegan matter
  • HOW to make vegan work
  • WHAT effects the Standard American Diet has on our bodies
  • WHY westerners are dying of heart disease and cancer
  • WHO has convinced us that we need animal products to be healthy
  • HOW a vegan diet can greatly improve your health and turn around disease

TASTE!

  • How delicious vegan food can be...
  • Experience the flavorful, wholesome, and indulgent flavors which encompass vegan cuisine, as presented by some of the best culinary experts in our area... Cleveland's favorite chefs, restaurants, and confectioneries will be featuring their best-selling vegan menu items in our vegan food court.
  • Plus, national vendors will be showcasing a wide range of vegan products and resources.

MEET!

Local  vegan groups who provide guidance, support, and opportunities to continue learning and share experiences.


Feature Presentations:


When: Saturday, June 7, 2014
Where: Cleveland State University's Student Center: 2121 Euclid Avenue, Cleveland, OH 44115
Time: 9:30 am - 8:30 pm
Cost: Free!

More info!

Tuesday, June 3, 2014

Finicky Fantastical Fresh Figs

I have recently taken a liking to fresh figs.  They are delightful, yet temperamentally little suckers.  Fresh figs are sweet, a little crunchy due to the seeds and a tad chewy.   It's really an experience that needs to be undertaken first hand.

Here are some guidelines to consider when dealing with fresh figs:

  1. Figs will not ripen once picked, stay away from hard figs
  2. Consume store bought figs within 3 days
  3. Fig season runs from June to mid-October
  4. You can eat the skin (I choose not to)
  5. Select figs that are clean, dry, smooth & have unbroken skin
  6. Figs should be soft & yielding, but not mushy
  7. Stems should be firmly attached
  8. If you smell sourness, walk away - the fig has turned
  9. Store in the fridge
  10. Figs (whole or sliced) can be frozen for up to 12 months
  11. Dried figs don't even compare to fresh

Figs are a good source of dietary fiber, potassium, vitamin B6 and manganese.

I find 4-5 quartered fresh figs, paired with 4-5 Brazil nuts is a delightful afternoon treat!  Try figs in oatmeal, soy yogurt, a salad or a rice/couscous dish.


Keep it Healthy!



Sources:  http://homecooking.about.com/od/foodstorage/a/figstorage.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24


Monday, June 2, 2014

Event: Farm Sanctuary's New York Country Hoe Down

http://www.farmsanctuary.org/events/2014-new-york-hoe-down/


Escape to Farm Sanctuary’s New York Shelter for a weekend filled with animals, speakers, food, and fun at the New York Country Hoe Down!

Held August 2 and 3, the Hoe Down is an animal lover’s dream come true. Spend time hanging out in the pastures with the cows, pigs, chickens, and other rescued animals who call Farm Sanctuary home, with our expert staff on hand to share stories and answer questions. Connect with people interested in discussing how we can create a more compassionate world. Learn from inspiring expert speakers covering topics from animal advocacy to healthy vegan living.

More info

When: Saturday & Sunday August 2-3, 2014
Where: Farm Sanctuary Watkins Glen: 3150 Aikens Rd, Watkins Glen, NY 14891
Cost: $175 per adult and $100 per child (ages 3–12)


The registration deadline for the New York Country Hoe Down is Friday, July 25.



Sunday, June 1, 2014

Hoff's Lasagna II

Hoff's Lasagna II
Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free
 

Ingredients:
  • 1 box Whole Wheat Lasagna Noodles (no boil)
  • 1 jar Spaghetti Sauce (Prego Light)
  • 1 15 oz. can of Tomato Sauce
  •  2 cups Fresh Spinach
  • 2 blocks of Tofu
  • 1 can Black Beans (rinsed & drained)
  • 1/2 cup Nutritional Yeast
  • Juice from 1/2 Lemon
  • 2-3 cloves of Garlic
  • 2 tbsp. Italian Herbs
  • 1/2 tsp. Sea Salt
  • Nutritional Yeast

Directions:
  1. Preheat oven to 350 degrees
  2. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs & Salt until creamy
  3. In a 9x13 baking dish, create the following layers
  4. First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles & Tofu mixture
  5. Second Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
  6. Third Layer: 1 layer of Noodles, Spaghetti Sauce, another layer of Noodles, top with can of Tomato Sauce & sprinkle with Nutritional Yeast
  7. Cover & bake for 1 hour

Hoff Thoughts: I like to use Prego Light Smart Spaghetti Sauce because there is no oil in it - saves you unnecessary fat and calories.  If you are using No-boil noodles, be generous with the sauce as the noodles will absorb more liquid.