Tuesday, December 29, 2015

Hoff's Toasted Hummus Sandwich

Hoff's Toasted Hummus Sandwich
Yields: 4 sandwiches
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

  • 8 slices Whole Grain Loaf Bread
  • 2 cups oil-free Hummus (store bought/homemade)
  • 1 Tomato (sliced)

Directions:
  1. Apply Hummus to one side of each piece of bread
  2. Layer on 1-2 Tomato slices
  3. In a non-stick skillet or griddle pan over medium-high heat, brown one side of the sandwich, by using something flat & heavy to apply pressure (I use a medium size pot) - this takes about 3 minutes
  4. Flip & repeat

Hoff Thoughts: This is my take on the traditional grilled cheese.  No, a hummus sandwich doesn't hold a candle to the classic masterpiece, but paired with a Tomato Soup and a cold wintery day...


Sunday, December 27, 2015

Hoff's Cabbage Soup (Instant Pot)

Hoff's Cabbage Soup (Instant Pot)
Yields: 10 cups
meat-free, dairy-free, egg-free, gluten-free

Ingredients:
  • 1/2 Cabbage (chopped)
  • 1 small Sweet Onion (chopped)
  • 4 cups Veggie Broth
  • 1 15oz. can Tomato Sauce
  • 1 15oz. can diced Potatoes (rinsed & drained)
  • 1 15oz. can White Beans (rinsed & drained)
  • 1 cup frozen Carrots
  • 1 tbsp. Vegan Worcestershire Sauce
  • 1 tsp. minced Garlic
  • 1 tsp. Oregano
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Onion Powder
  • Season with Sea Salt & Pepper

Directions:
  1. Sautée Onions on the Sautée setting in the IP while chopping the Cabbage
  2. Turn IP off to shut off Sautée setting
  3. Add remaining ingredients & stir to combine
  4. Close & lock lid
  5. Set pressure valve to close
  6. Set Manual setting at High Pressure for 3 minutes
  7. Quick release steam
  8. Stir & serve




Monday, December 21, 2015

P.O.C. Pierogies of Cleveland Market

http://www.pierogimarket.com/

I know pierogies are more of a traditional Slavic (Polish, Russian, Slovak, Ukrainian) food, but this little German girl just loves a good stuffed dumpling.

So when the P.O.C. started rolling out handcrafted, gourmet pierogies in their new Middleburg Heights location, I just had to check it out and see if they were offering anything vegan.


And they are!

Four standard vegan flavors are offered everyday of the year - potato, onion & chives, cabbage, mushrooms and mushroom & sauerkraut.  You get six very plump pierogies at $6-$8 a pack.  All pierogies come frozen and have no artificial flavors/sweeteners, no chemical preservatives, no high fructose corn syrup, no partially hydrogenated oils and no bleached/bromated flour.  They are also GMO-free!  You can tell whoever is in charge of grandma's approved recipe, knows what time it is!

There's a few other vegan goodies available, so you know there's some earnest consideration being given to us fellow plant eaters.  I also appreciate that everything is clearly labeled and ingredients listed - no accidental vegan food here, it's by design.

Now if they could only come up with a vegan Kolaczki...a girl can dream.

Welcome to the neighborhood P.O.C. this vegan girl is certainly glad you're here and by the line of customers it looks like I'm not alone.

Check it out!

Saturday, December 19, 2015

Hoff's Dump Mashed Potatoes (IP)

Hoff's Dump Mashed Potatoes (IP)
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 1 small bag Baby Dutch Yellow Potatoes (about 1.5 pounds)
  • 1 cup Water
  • 2 tbsp. minced Garlic
  • 1/4 cup Nutritional Yeast
  • 1 tbsp. Dried Onion
  • 1-2 tsp. Sea Salt
  • Plain unsweetened Almond Milk (as needed)

Directions:
  1. Dump the Potatoes into the IP
  2. Add Garlic & Water
  3. Close the lid, set pressure valve to sealing
  4. Select Manual setting on High Pressure for 15 minutes
  5. Quick release steam
  6. Add Nutritional Yeast, Dried Onion, Sea Salt & splash of Milk
  7. Using a handheld immersion blender, blend everything until desired texture is reached
  8. Add additional "Milk" until desired consistency is reached

Hoff Thoughts: I use Baby Yellow Potatoes because they naturally have a rich, buttery flavor and therefore additional fake butter is not needed. Top this with Hoff's Instant Mushroom Gravy (IP).





Thursday, December 17, 2015

Soy Curls

http://www.butlerfoods.com/soycurls.htmlI recently got my hands on some Soy Curls a new meat substitute from Butler Foods.

What sold me was their versatility and minimal ingredients: certified non-GMO, whole soybeans (Soy), grown without chemical pesticides.

Despite the unusual appearance, Soy Curls are very easy to work with.  Simply soak for 10 minutes in warm water. Drain. Season to taste in a skillet, sauté & serve.  That's it!
 
To test them out, I went basic - rehydrated and then heated through via a non-stick skillet with some BBQ sauce. Paired with a whole wheat bun and a can of baked beans and dinner was served!  One 8 oz. package makes a lot!  So, I had leftovers, which I threw over some mashed potatoes and gravy for another meal.  Both meals got the thumbs up from my boyfriend & I.

I wouldn't say the texture would fool any meat eater, but for this vegan chick, this easy to use meat alternative has big potential - stroganoff, stew, chili, tacos...  I feel some new recipes coming on!

Check it out!




Tuesday, December 15, 2015

Hoff's Bulk 5 to 1 Dressing

Hoff's Bulk 1 to 5 Dressing
Yields: About 3 cups
dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1/2 cup Balsamic Vinegar (flavored optional)
  • 1/2 cup Braggs 
  • 1/2 cup Honey Mustard
  • 1/4 cup Maple Syrup
  • 2 tbsp. Tahini

Directions:
  1. In a mason jar, dump all ingredients, screw on lid and shake, shake, shake
  2. Store in the fridge
 

Friday, December 11, 2015

Hoff's Garlic Broccoli & Rice

Hoff's Garlic Broccoli & Rice
Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 4 bunches Broccoli (chopped)
  • 2 cups Jasmine Rice
  • 2 1/2 cups Water
  • 1 cup Veggie Broth
  • 4 tbsp. minced Garlic
  • 4 tbsp. Braggs 
  • 2 tbsp. Arrowroot 
  • 1 tbsp. Mirin

Directions:
  1. In a non-stick skillet over medium-high heat, sautee Broccoli, for about 4 minutes
  2. Meanwhile, whisk together Broth, Garlic, Braggs, Mirin & Arrowroot
  3. Pour in Sauce & bring to a  boil
  4. Reduce to a simmer and cook until Sauce thickens
  5. Serve over Rice



Monday, December 7, 2015

Hoff's Roasted Red Pepper Tomato Soup

Hoff's Roasted Red Pepper Tomato Soup 
Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 1 14.5 oz can Diced Tomatoes
  • 1 Roasted Red Pepper (jarred)
  • 3 cups Veggie Broth
  • 1 tbsp. Nutritional Yeast
  • 1 tsp. Italian Seasoning
  • 1 tsp. Coconut Sugar
  • 1 tsp. Sea Salt
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder

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

Thursday, December 3, 2015

Hoff's Cabbage & Noodles (Instant Pot)

Hoff's Cabbage & Noodles (Instant Pot)
Yields: 8-9 servings
meat-free, dairy-free, egg-free, gluten-free

Ingredients:

Directions (Instant Pot):
  1. Place Pasta in IP
  2. Add Broth
  3. Add enough Water to just cover Pasta
  4. Top with Cabbage, Onions, Kraut, Sausage & Garlic
  5. Lock lid in place and make sure pressure release valve is closed
  6. Select Manual setting on High Pressure & cook for half the time as the box states (Example: Pasta cooks in 10-15 minutes, pressure cook for 5 minutes, 12-16 minutes, pressure cook for 6 minutes
  7. Quick release pressure
  8. Stir & serve

Hoff Thoughts: You can only pressure cook Pasta that originally needs more than 7 minutes to cook anything less than that won't work.  Adding too much Broth/Water will result in soggy Pasta.

Sunday, November 29, 2015

Hoff's Asian Broccoli (IP)

Hoff's Asian Broccoli (IP)
Servings: 4
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1 bunch Broccoli (chopped)
  • 1/2 cup Water
  • 1 frozen Ginger cube
  • 4 tbsp. Honey Mustard
  • 3 tbsp Braggs
  • 2 tsp. Arrowroot
  • 1 tsp. Coconut Sugar

Directions:
  1. Whisk together Water, Braggs, Mustard, Arrowroot & Seasoning
  2. Toss sauce with Broccoli in the IP
  3. Close & lock lid
  4. Set Pressure Valve to Sealing
  5. Select Steam setting on High Pressure & cook for 1 minute
  6. Quick release pressure
  7. Stir & serve



Friday, November 27, 2015

The Airfryer...My Latest Toy

http://www.usa.philips.com/c-m-ho/cookingWhile I no longer consume oil, it doesn't mean that I don't miss fried food.  Sure, one can accomplish a decent "fried" affect using the oven, but that is so last season.

I present you with the Airfryer.

The advertisement for this little gem states that it can fry, bake, grill and roast food using a tablespoon or less of oil.  However, after learning that many in the whole-food, plant-based, oil-free community are successfully using this machine using no oil at all, I had to give it a go myself.

I picked up the Philips Airfryer on Amazon for just under $200

So far, I have had success making fries, curly fries and onion rings (recipes to come).  It also does an excellent job on frozen food that typically call for frying - things like tater tots and vegetable rolls.  I wouldn't say the results exactly mirror those of traditional frying, but it's pretty close.

I appreciate the adjustable temperature (up to 390 degrees) and timing controls (up to 30 minutes).  It takes a mere three minutes to heat up and you can simply add those minutes to your cooking time.  It also cooks at a fraction of the oven time, a mere 10 minutes for curly fries, 15-20 minutes for traditional fries.  The basket is rather large (1.8 lb. capacity) and can easily hold enough servings for two people.  It's non-stick surface and removable fryer basket makes clean-up effortless, both of which are dishwasher safe.

I have found that the key to frying is not packing too much into the basket as well as tossing the food during cooking.

This would make a most excellent stocking stuffer for the oil-free lover in your life.

Ho, Ho, Ho!


Tuesday, November 24, 2015

Hoff's Hashbrown Scramble

Hoff's Hashbrown Scramble
Yields: 4-5 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1 box Hashbrowns
  • 1 small Sweet Onion (chopped)
  • 1 Red Pepper (chopped)
  • 1 Zucchini (shredded)
  • 1 cartoon Mushrooms (chopped)
  • 1 2.25 oz. can sliced Black Olives (rinsed & drained)
  • 1 tbsp. Vegan Worcestershire Sauce
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 2 tsp. The Vegg
  • 1/2 cup Water

Directions:
  1. Re-hydrate Hashbrowns
  2. Meanwhile, prepare The Vegg, by blending with Water in a mini food processor or NutriBullet for 15 seconds; set aside
  3. In a large non-stick frying pan over medium-high heat, sautee Onions, Red Peppers & Mushrooms until browned & softened
  4. Add the Olives & Seasonings, stir to combine
  5. Add Hashbrowns, mix in and then spread out and flatten and allow to sit untouched for about 5 minutes in order to brown
  6. Stir in Vegg
  7. Toss everything together until thoroughly combined

Hoff Thoughts: While this is your traditional breakfast fare, I rather fancy it for dinner.



Sunday, November 22, 2015

Doc: Bethany's Story

http://www.sanaview.com/bethanys-story.aspx Bethany was a 13-year-old girl who had become paralyzed by a bad reaction to medication and was told she would never walk again.  Refusing to accept that, she set out on her own to research a cure.  That lead her to try a vegan, raw food diet and  after a few months Bethany completely recovered from her paralysis and got out of her wheelchair.  This doc takes an anecdotal look at the power of food as medicine and the inspiration that is Bethany. 
Dr. Greger makes a surprise appearance in this doc.  Nice to see his face while he's talking.  ;)  Barnard makes an appearance too among other whole-food advocates.




Check it out!

Friday, November 20, 2015

The Best Chaga?


Oh Chaga, how I love thee...

I introduced you to one of my favorite healthy foods in Do You Chaga?  As I learn more and more of all the health benefits behind this magical mushroom, I am becoming more and more obsessed with including it in my daily routine. Yes, even on a 90-degree day, I Chaga!

Sadly, my daily routine was rudely interrupted when my dealer supplier up and changed their recipe!  I used to love the mellow flavor of Four Sigma Food's Chaga, but now I can't stand the taste of it.  I do still travel with it because the convenience of the instant powder & travelability of the single serve packets can't be beat, but it's not as enjoyable.  That being said, it's a little on the pricey side, so maybe this was the Universe's way of telling me to keep searching...

So search I did...

http://www.myberryorganics.com/purchase/product/maine-chaga-tea-chunks-4-ozAnd that lead me to Siberian Chaga Mushroom Loose Tea Exclusive blend of raw and extract powder.  I adore the flavor of this brewable tea, sadly it does not play well with Mr. Manatea; some, OK a lot of the particles are so fine that they slip through the holes of Mr Manatea, making for a not so pleasurable end game.

The search continued...

Which brings me to my new love...Maine Chaga Tea Chunks.  Sure, the thought of brewing what looks like a piece of wood may seem a little odd at first, but you get over it fast. The yummy taste, the no mess/no fuss brewing and economics of indulging Chaga this way will have you stocking up. $22 bucks for a 4-ounce bag or $5.50 an ounce seems like a steep price tag until you factor in that each delectable Chaga chunk can be brewed up to 4-6 times! That means one bag can brew up to 30 - 40 cups of tea! How cool is that?!?! And the brewing could not be simpler; all you do is drop one chunk into mugful of boiling water and steep up to 15 minutes or leave it in for a stronger brew like I do - add a little coconut sugar and it's Zen time. Then just let the Chaga chunk air dry between uses and it's good to go for another round. Bye, bye strainers, ta-ta tea bags...

Check it out!




Saturday, November 14, 2015

Hoff's Sweet Potato Soup

Hoff's Sweet Potato Soup
Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:
  • 1 15 oz. can Sweet Potatoes
  • 2 cups Veggie Broth
  • 1/2 cup unsweetened Plain Plant Milk
  • 2 tbsp. Nutritional Yeast
  • 1 tsp. frozen Ginger
  • 1 tsp. minced/frozen Garlic
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Sea Salt
  • 1/2 tsp. Chili Powder

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

Healthy Hoff: Find frozen spice cubes in the freezer section, likely near the vegetables.


Thursday, November 12, 2015

Hoff's Pumpkin Curry

Hoff's Pumpkin Curry
Yields: 5-6 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 diced Potatoes (rinsed & drained)
  • 1 15 oz. can Chickpeas (rinsed & drained)
  • 1 14 oz. can Lite Coconut Milk
  • 1 15 oz. can Pumpkin
  • 1 Sweet Onion (half moon slices)
  • Juice from 1 Lemon
  • 1 tbsp. Garam Masala
  • 1 tbsp. Cumin
  • 1 tbsp. Brown Sugar 
  • 1 tsp. Curry
  • 1 tsp. Turmeric
  • 1 tsp. Pumpkin Pie Spice
  • Season with Sea Salt

Directions:
  1. Bring Water to a boil in a large pot, reduce to simmer, add Rice and cover
  2. Cook for 15 minutes, set aside
  3. Meanwhile, in a non-stick pan over medium-high heat, saute Onions until translucent
  4. Stir in Potatoes & Chickpeas
  5. Add Seasonings and stir to evenly distribute
  6. Pour in Coconut Milk & Pumpkin Puree and bring to a boil, reduce to simmer, cook for additional 5 minutes
  7. Stir in Lemon Juice
  8. Serve over Rice

Hoff Thoughts: If the saturated fat in the Coconut Milk is too high for your liking - substitute 1 cup plain Almond Milk with 1/2 cup Cashews blended together.  If you like a spicy Curry, up the Curry to 1 tbsp.


Monday, November 9, 2015

Vegan Cheese Sauce

Recipe adapted from: Brand New Vegan


Vegan Cheese Sauce
Yields: about 2 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:
  • 1 15 oz. can diced Potatoes (rinsed & drained)
  • 1 15 oz. can sliced Carrots (rinsed & drained)
  • 1/2 cup Nutritional Yeast
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. Water
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Sea Salt

Directions:
  1. Blend ingredients together using a Vitamix, Nutribullet or blender
  2. Add more Water if mixture is too dry
  3. If using a Vitamix, blend for 6 minutes to heat the Sauce otherwise use the stove top or microwave

Hoff Thoughts: Serve over Veggies or pair with Pasta for a mean Mac & Cheese.



Thursday, November 5, 2015

Hoff's Asian Brussels Sprouts (IP)

Hoff's Asian Brussels Sprouts (IP)
Servings: 4
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1lb. Brussels Sprouts (trimmed & quartered)
  • 1/2 cup Water
  • 3 tbsp. Braggs
  • 3 tbsp. Honey Mustard
  • 2 tsp. Arrowroot
  • 1 tsp. Coconut Sugar

Directions:
  1. Whisk together Water, Braggs, Mustard, Arrowroot & Sugar
  2. Toss sauce with Brussels in the IP
  3. Close & lock lid
  4. Set Pressure Valve to Sealing
  5. Select Steam setting on High Pressure & cook for 2 minutes
  6. Quick release pressure
  7. Stir & serve


Tuesday, November 3, 2015

Hoff's Pumpkin Cheesecake

Hoff's Pumpkin Cheesecake
Yields: 9" Pie
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

Pie Crust
  • 2 cups raw Pecans
  • 1/4 cup Sugar in the Raw
  • 1 1/2 tbsp. Water (Optional)
  • 1/2 tsp. Sea Salt
Filling
  • 1 15 oz. can 100% Pure Puree Pumpkin
  • 12 oz. Silken Tofu
  • 8 oz. Vegan Cream Cheese
  • 1/2 cup Coconut Sugar
  • 1 tbsp. Pumpkin Pie Spice
  • 1 tbsp. Vanilla Extract
  • 1/2 tsp. Sea Salt

Directions:
  1. Preheat oven to 350 degrees
  2. Using a high speed blender (Vitamix), starting on low and increasing to high, blend Pecans & Sugar & Sea Salt into a fine meal
  3. You may have to stop and break the mixture up with a spatula
  4. If mixture is too dry, add Water & blend to combine
  5. Press mixture into the bottom of a 9" pie dish, set aside
  6. Blend Filling Ingredients until smooth
  7. Pour onto Pie Crust & level
  8. Bake for 1 hour or until inserted knife/toothpick comes out clean
  9. Let cool before chilling in fridge for at least 2 hours before serving

Hoff Thoughts: Want Whip Cream? Turn a can of full fat Coconut Milk upside down and place in fridge over night.  Just before serving, turn the can right side up, and pour off the liquid.  Using a mixer (hand or stand) whip the remaining Coconut Cream until delightful peaks form, whip in 1 tbsp. Sugar & 1 tsp. of Vanilla Extract to finish.  Can last a few days in the fridge.


Tuesday, October 27, 2015

Rice Pudding (Instant Pot)

Rice Pudding (Instant Pot)
Yields: 4 servings
dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:
  • 1 1/2 cups Water
  • 1 1/2 cups unsweetened Vanilla Almond Milk
  • 1 cup Jasmine Rice
  • 1/4 cup Raisins
  • 1/4 cup Raw Sugar
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Sea Salt


Directions:
  1. Add all ingredients to the IP and stir to combine
  2. Close & lock lid
  3. Set Pressure Valve to Sealing
  4. Select Rice setting
  5. Natural Release steam for 10 minutes, then Quick Release the rest
  6. Dig in!



Wednesday, October 21, 2015

Hoff's Pizza Potatoes (IP)

Hoff's Pizza Potatoes (IP)
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:
  • 1 bag Baby Potatoes (quartered)
  • 1 carton sliced Mushrooms
  • 1 Zucchini (shredded)
  • 1 Red Pepper (chopped)
  • 1 Sweet Onion (chopped)
  • 1 24 oz. jar Prego Light Smart Traditional Spaghetti Sauce
  • 1/2 cup Water
  • 1 2.25 oz. can sliced Black Olives (rinsed & drained)
  • 1 tbsp. Italian Seasoning
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder

Directions:
  1. Hit Sautee button, with lid off
  2. Add chopped Onions to IP to sautee, while preparing the rest of the Veggies
  3. Add Veggies to sautee as you go, stirring occasionally
  4. Turn off the IP to shut off the Sautee feature
  5. Add Water
  6. Add remaining ingredients to IP & stir to combine
  7. Close & lock lid
  8. Set Pressure Valve to Sealing
  9. Select Steam setting on High Pressure & cook for 15 minutes
  10. Quick release pressure
  11. Stir & top with Nutritional Yeast

Hoff Thoughts: With the IP or pressure cooking in general, you always want a bit of Water on the bottom of the pot to get the steam to manifest.




Monday, October 19, 2015

Daiya Mac & Cheese Please

http://us.daiyafoods.com/products/cheezy-mac/deluxe-cheddar-style
I finally got my hands on the new Daiya Cheezy Mac boxed pasta & cheese mixes - so naturally I had to get them all!

Now, I am more apt to make Mac & Cheese or Alfredo from scratch, but there are days when you just don't feel like it, dammit. 

I'm always on the hunt for any vegan version of my pre-vegan/vegetarian life favorites.  Mac & Cheese has always been a staple in my house, so I was beyond excited to give these babies a try.

The verdict...

Very simple to make - boil some water, dump the pasta, drain & apply the generous helping of sauce provided.  Takes very little time and effort to get from the box to your mouth.


I have to say, that the serving size is a joke - 3 servings, seriously?   Needless to say I can polish off a box by myself and I sense sharing with another would only lead to passive aggressive misconduct.

I was iffy on the gluten-free past (brown rice). Having gone gluten-free before, I never got used to the texture of gluten-free pastas.  But, I'm pleased to say that the pasta didn't bother me, in fact I'm not sure I would have picked up on the difference had I not known.

The "liquid gold" cheese of the Deluxe Cheddar Style Mac is reminiscent of my beloved Velveeta in looks and feel, but not so much taste.  Yet, it was still tasty & I scarfed it down effortlessly.  I tried it once, but I'll pass on the freeze dried veggies in the Deluxe White version, while I'll happily give some shelf real estate to the Alfredo style.

Could these little gems ever pass for their evil dairy counterpart?  No, not likely and I haven't had real cheese in over 6 years.

Yet, it's one of the best vegan solutions around and I for one will be stocking up!

Check it out!





Tuesday, October 13, 2015

Hoff's Roasted BBQ Cauliflower

Hoff's Roasted BBQ Cauliflower
Servings: about 4
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 1 head Cauliflower (chopped)
  • 1/2 BBQ Sauce
  • 2 tsp. Garlic Powder
  • 1 tsp. Sea Salt

Directions:
  1. Preheat oven to 425
  2. Chop Cauliflower into bite size pieces
  3. Toss Cauliflower with BBQ Sauce, Garlic, Salt (adding more Sauce if necessary)
  4. Spread out on a piece of parchment paper lined baking sheet
  5. Bake for 20 minutes, toss after 10 minutes
  6. Cauliflower is done when it's fork tender


 

Friday, October 9, 2015

Hoff's Asian Green Beans (IP)

Hoff's Asian Green Beans (IP)
Servings: 4
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 1 lb. fresh Green Beans (trimmed)
  • 1 frozen Ginger cube
  • 1/2 cup Water
  • 1/4 cup Braggs
  • 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Arrowroot
  • 1 tsp. Coconut Sugar
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder

Directions:
  1. Whisk together Water, Braggs, Vinegar, Arrowroot & Seasoning
  2. Toss sauce with Green Beans in the IP
  3. Close & lock lid
  4. Set Pressure Valve to Sealing
  5. Select Steam setting on High Pressure & cook for 3 minutes
  6. Natural release pressure


Monday, October 5, 2015

Hoff's "Lunch Dump Fried Rice" (Instant Pot)

Hoff's "Lunch Dump Fried Rice" (Instant Pot)
Yields: 5 Days Worth
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 4 cups Veggie Broth
  • 1 cup Water
  • 4 cups Brown Rice
  • 2 cups frozen Peas
  • 2 cups frozen Organic Corn
  • 2 cups Sauerkraut
  • 2/3 cup Braggs
  • 3 tsp. frozen Garlic
  • 3 tsp. frozen Ginger

Directions (Instant Pot):
  1. Combine all ingredients in the IP
  2. Lock lid in place and make sure pressure release valve is closed
  3. Press "Manual" button & change time to 22 minutes
  4. When done, use quick release or natural release method (doesn't matter)

Hoff Thoughts: When I'm not planning any leftovers for the week, I make my work lunch in one large batch on Sunday.  Then I just divide it among five, 4-cup Pyrex dishes.  This frees up my weeknights and curbs the temptation to eat out when co-workers come calling.