Wednesday, September 30, 2015

Hoff's Simple Side Salad

Hoff's Simple Side Salad
Serves: 1
meat-free, dairy-free, egg-free, oil-free, gluten-free


  1. In a 4 cup Pyrex bowl add Salad Dressing
  2. Top with Chickpeas
  3. Place the Lettuce on top
  4. Seal with the lid
  5. Shake until everything is well coated

Hoff's Thoughts: I have this salad everyday - once for lunch and again for dinner.  I prefer to shake my salad - it may not be pretty, but I really like how everything gets equally coated in dressing. 

The reason I make this salad in the order that I do is because I make my lunch salad the night before so as I'm running out the door for work, it's ready to go.  The Chickpeas in the middle act as a moisture barrier between the Dressing & Lettuce. 

As I make this salad daily, I prep the ingredients in bulk.  I chop six Romaine Hearts at a time, drying in salad spinner and storing in a ziplock bag with a paper towel to collect any residual moisture.  I rinse and drain two 15 oz. cans of Chickpeas and store in a Pyrex dish.  I also make the Hoff's 1 to 5 Dressing in bulk - increasing the Vinegar, Braggs & Mustard to 1/2 cup each and the Maple Syrup & Tahini to 1/4 cup each.

Friday, September 18, 2015

Simple Sides Make A Mighty Feast

I decided to keep dinner simple tonight.

Recruiting my trusty Instant Pot, I steamed the corn & zucchini together (whole) for 3 minutes.  A little chopping action and I topped the zucchini with Hoff's 1 to 5 Salad Dressing (I'm putting this stuff on all kinds of veggies!).

Meanwhile on the stove top, I had whole wheat couscous steaming with a variety of spices and some chopped dried tomato.

Next to that in the toaster oven, I had asparagus spears baking that I rinsed and then rolled in garlic powder & onion powder.

To kick-off this feast, I had a simple side salad of chopped romaine and chickpeas topped got it, Hoff's 1 to 5 Salad Dressing.

Wednesday, September 16, 2015

Hoff's Fried Rice

Hoff's  Fried Rice
Serves: 4-5
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 1 cup Veggie Broth
  • 1 cup Jasmine Rice
  • 7 oz. firm Tofu
  • 1 cup Mushrooms (sliced)
  • 1 cup frozen Organic Corn
  • 1/2 cup frozen Peas
  • 1/2 Onion (chopped)
  • 1/3 cup Braggs
  • 1 tsp. frozen Basil
  • 1 tsp. frozen Garlic
  • 1 tsp. frozen Ginger
  • 1 tsp. Black Salt
  • 1/2 tsp. Turmeric

  1. Press & crumble Tofu into “scramble egg-like” pieces
  2. Toss Tofu with Black Salt & Turmeric, marinate overnight
  3. Prepare Rice & let sit overnight
  4. In a large frying pan over high heat, sautée Onion  until browned
  5. Stir in Mushrooms
  6. Add remaining ingredients, stirring constantly until heated through
  1. Dump all ingredients (once prepared) into a 9X12 glass baking dish
  2. Bake at 400 degrees for 40 minutes
  3. Enjoy a laid back night of cooking

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

Saturday, September 12, 2015

Hoff's Mushroom Stroganoff II

Hoff's Mushroom Stroganoff II
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 lb. Pasta
  • 16 oz. Mushrooms (sliced)
  • 2 tbsp. Coconut Aminos or Braggs
  • 1 Sweet Onion (chopped)
  • 12 oz. silken Tofu
  • 1 cup Almond/Cashew Milk
  • 1/2 cup Cashews
  • 2 Garlic Cloves
  • Juice from 1/2 Lemon
  • 2 tbsp. Arrowroot
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • Season with Sea Salt

  1. Cook Pasta to al dente according to directions
  2. Meanwhile in a large non-stick frying pan, sautee Mushrooms & Onions in Aminos until caramelized
  3. Meanwhile in a Vitamix, blend remaining ingredients for 6 minutes
  4. Combine Pasta, Sauce, Mushrooms & Onions