Hoff's Simple Side Salad

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

Ingredients:

• 1 handfuls Romaine Lettuce (chopped)
• 3 tbsp. Chickpeas
• 1 tbsp. Hoff's 1 to 5 Dressing

Directions:

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.

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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 with...you got it, Hoff's 1 to 5 Salad Dressing.

Hoff's Fried Rice

Hoff's  Fried Rice

 
Serves: 4-5
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 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

Directions:

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

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

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Hoff's Mushroom Stroganoff II

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

Ingredients:

• 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

Directions:

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

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