Wednesday, April 29, 2015

Hoff's Chicken Alfredo

Hoff's Chicken Alfredo
Yields: 4-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:
Sauce
  • 1 cup Raw Cashews
  • 12 oz. Silken Organic Tofu
  • 1 cup plain unsweetened Almond Milk
  • Juice from 1/2 Lemon
  • 1 Garlic Clove
  • 1 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Pinch Nutmeg
  • Black Pepper (to taste)
Directions:
  1. Bring one large pot of water & 2 tbsp. Sea Salt to boil, cook Pasta till al dente according to directions
  2. Meanwhile, warm Chicken in a non-stick skillet until warmed through
  3. Using a Vitamix/NutriBullet, blend Sauce ingredients until smooth
  4. Drain Pasta, combine with Sauce & Chicken, heat through

 Hoff Thoughts: For a very smooth sauce, soak Cashews in water overnight or at least 4 hours; drain & rinse before using.  I try to stay away from processed "meats" but occasionally, I will indulge.  I wanted to see if Beyond Chicken could live up to all the hype & IT DOES!  It looks like chicken, it smells like chicken, it cuts like chicken & it TASTES like chicken both in flavor and texture.  Highly impressed!  Beyond Chicken comes in 12 oz. packages, but you'll find if you cut the strips into little cubes that you get a lot of chicken and don't really need to use the entire package for this dish.  Save it for another meal.


Monday, April 27, 2015

Hoff's Overnight Blueberry Oatmeal

Hoff's Overnight Blueberry Oatmeal
Serves: 1
dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 1 cup Rolled/Steel Cut Oatmeal
  • 1 cup Water
  • 1 cup frozen Blueberries
  • 1-2 tsp. Coconut Sugar (optional)
  • Unsweetened Vanilla Almond Milk (optional)

Directions:
  1. In a small bowl, combine Oatmeal & Water
  2. Top with Blueberries
  3. Top with Sugar
  4. Place in fridge overnight
  5. Next morning, microwave for 2 minutes
  6. Add a splash of Milk
  7. Dig in!

Hoff Thoughts: If you prefer to use fresh Blueberries, increase the liquid to 1 cup of Water.  I prefer to do half Rolled & half Steel Cut for a little variety.


Thursday, April 23, 2015

Hoff's Quesadillas II

Hoff's Quesadillas II
Serves: 2
meat-free, dairy-free, egg-free


Ingredients:
  • 4 Soft Tortillas
  • 1 Red Pepper (thinly sliced)
  • 1 medium Sweet Onion (halfmoon slices)
  • 1 cartoon sliced Mushrooms
  • 1 Zucchini (thinly sliced)
  • 1 cup Daiya Cheese Shreds
  • Braggs Liquid Aminos


Directions:
  1. In a non-stick frying pan, saute Onions until translucent
  2. Add Red Pepper and saute until slightly browned
  3. Stir in Mushrooms until they release their juices
  4. Add Zucchini & a squeeze of Braggs
  5. Continue to cook until all Veggies are softened and liquid has cooked off
  6. Meanwhile, heat a non-stick grill pan over medium-high heat
  7. Spread cheese onto 2 Tortillas, top with Vegetables, top with more cheese, finish with another Tortila
  8. Cook each side until crisp & brown
  9. Repeat with second Quesadilla
  10. Cut into triangles with a pizza cutter or large knife
  11. Serve with Salsa of choice!

Hoff Thoughts: The Cheese acts like a glue to hold the Quesadilla together, swap out for low-fat vegan Re-fried Beans for a no-oil alternative.


Friday, April 17, 2015

Hoff's One Pot Pasta Wonder

Hoff's One Pot Pasta Wonder
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free
 


Ingredients:
  • 12 oz. Whole Wheat Thin Spaghetti
  • 4 cups Vegetable Broth
  • 1/2 cup Water
  • 1 head of Broccoli (chopped)
  • 1 bundle of Asparagus (chopped)
  • 1 cup Spinach (chopped)
  • 1 15 oz. can diced Seasoned Tomatoes with liquid
  • 1 15 oz. can Chick Peas (rinsed & drained)
  • 1 2.25 oz. can sliced Black Olives (rinsed & drained)
  • 1 Sweet Onion (cut in half moons)
  • 4 Garlic Cloves (minced)
  • 1/2 cup Nutritional Yeast
  • 1 tbsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Sea Salt

Directions:

  1. Break Pasta into bite size pieces
  2. Place Pasta, Broccoli, Asparagus, Spinach, Tomatoes, Chick Peas, Black Olives, Onion, Nutritional Yeast, Garlic & Seasonings in a large stock pot
  3. Pour in Vegetable Broth & Water
  4. Cover and bring to a boil
  5. Reduce to simmer and keep covered, cook for about 10 minutes or until most of the liquid has absorbed, stirring periodically

Wednesday, April 15, 2015

Hoff's Broccoli Cashew Carbonara

Hoff's Broccoli Cashew Carbonara
Yields: 4-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:
  • 12-16 oz. Whole Wheat Pasta
  • 1 head Broccoli (chopped) 
  • 8 oz. Smoked Tempeh (chopped) 
  • 2 tbsp. Sea Salt
Sauce
  • 1 cup Raw Cashews
  • 12 oz. Silken Organic Tofu
  • 1 cup plain unsweetened Almond Milk
  • Juice from 1/2 Lemon
  • 1 Garlic Clove
  • 2 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Pinch Nutmeg
  • Black Pepper (to taste)
Directions:
  1. Bring one large pot of water & 2 tbsp. Sea Salt to boil, cook Pasta till al dente according to directions
  2. With 3 minutes remaining, add Broccoli to Pasta cooking water
  3. Using a Vitamix/Nutribullet, blend Sauce ingredients until smooth
  4. Drain Pasta & Broccoli, combine with Sauce, Tempeh & heat through

 Hoff Thoughts: For a very smooth sauce, soak Cashews in water overnight or at least 4 hours; drain & rinse before using.


Sunday, April 12, 2015

Hoff's Tofu Scramble II

Hoff's Tofu Scramble II
Yields: 4 servings 
meat-free, dairy-free, egg-free, oil-free


Ingredients:
  • 12 oz. block firm Tofu (rinsed)
  • 1 small Sweet/Red Onion (chopped)
  • 1 Red Pepper (chopped)
  • 1 cartoon Mushrooms (chopped)
  • 1/2 cup sliced Black Olives (rinsed & drained)
  • 1 cartoon fresh Spinach
  • 4 oz. Smoked Tempeh (chopped)
  • 2 tbsp. Braggs
  • 1 tbsp. Mustard
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Black Salt

Directions:
  1. In a large non-stick frying pan over medium-high heat, sautee Onions, Red Peppers & Mushrooms in Braggs until browned & softened
  2. Add Black Olives, Tempeh, Spinach & Seasonings
  3. Crumble in Tofu, add Mustard
  4. Toss everything together until thoroughly combined and heated through

Hoff Thoughts: The Black Salt will yield an eggy taste.  The Mustard will give the Tofu a yellow egg-like color.  Sub in Turmeric for the Mustard if you prefer.

Friday, April 10, 2015

Hoff's Lentil Stew (Instant Pot)

Hoff's Lentil Stew (Instant Pot)
Yields: 5-6 servings
meat-free, dairy-free, egg-free, gluten-free

Ingredients:
  • 4 cups Vegetable Broth 
  • 2 cups dried Lentils
  • 1 15oz. can diced Potatoes (rinsed & drained)
  • 2 cups Sauerkraut (rinsed & drained)
  • 2 Field Roast Sausages (chopped)
  • 1 Sweet Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 1 Bay Leaf
  • 1 tbsp. Vegan Worcestershire Sauce
  • 1 tbsp. dried Mustard
  • Sea Salt to taste

Directions:
  1.  Push "Saute" button on Instant Pot
  2. When the pot indicates Hot, saute Onions in the inner pot until they are softened (adding a little Broth/Water to deglaze if necessary)
  3. Add Garlic & stir for 30 seconds to prevent burning
  4. Add everything else (except Salt) and stir to combine
  5. Set Manual setting at High Pressure for 15 minutes
  6. Manually release steam
  7. Remove Bay Leaf, Season with Salt

 Hoff Thoughts: The Internet world is torn on whether to add Salt at the beginning of cooking or end.  Some say the beginning to infuse the flavor, others claim that will prevent the lentils from getting soft.  I have added at the beginning and have had issues getting the lentils to cook, so I add at the end.  However, if you add the Salt while the Lentils are still warm they will absorb the flavor.



Friday, April 3, 2015

Hoff's Chik'N Paprikash (Instant Pot)

Hoff's Chik'N Paprikash
Yields: 4 servings
meat-free, dairy-free, egg-free, soy-free

Ingredients:
  • 2 cups of Water
  • 2 cups Jasmine Rice
  • 1 cup Veggie Broth
  • 8 oz. Seitan Chicken Style (cut into bite size pieces)
  • 1 15 oz. can Tomato Sauce
  • 1 large Sweet Onion (chopped)
  • 2 Garlic Cloves (chopped)
  • 2 tbsp. Flour
  • 1-2 tbsp. Paprika
  • 1 tsp. Sea Salt
Sour Cream
  • 1 cup Raw Cashews
  • 1/2 cup unsweetened plain Almond Milk
  • Juice from 1/2 Lemon
  • 1 tsp. Apple Cider Vinegar
  • Pinch Sea Salt

Directions:
  1. Combine Rice & Water into Instant Pot
  2. Close & lock lid
  3. Set Pressure Valve to Sealing
  4. Select Rice setting
  5. Manually release pressure
  6. Using a high speed blender (Vitamix/Nutribullet) blend all Sour Cream ingredients together until creamy, set aside
  7. While Rice is cooking, sauté Onions in a medium stock pot, until softened, add Garlic and cook for 1 minute, stirring to prevent burning
  8. Add Seitan & brown slightly, stir in Flour, Paprika & Salt to coat & cook a bit more
  9. Stir in Broth, Tomato Sauce & Sour Cream 
  10. Simmer until heated through
  11. Serve over Rice

Hoff Thoughts: If you'd prefer to cook your Rice on the stove top: increase Water to 3 cups and
bring to a boil in a large pot, reduce to simmer, add Rice and cover, cook for 15 minutes, set aside.