Friday, August 31, 2018

Mock Tuna Salad II

Mock Tuna Salad II
Yields: 6-8 open-faced sandwiches 
meat-free, dairy-free, egg-free, soy-free, gluten-free

Ingredients:

  • 2 15 oz. cans Chickpeas (rinsed & drained)
  • 1/2 cup Red Onion (chopped)
  • 1/3 cup Tahini
  • Juice from 1 Lemon
  • 3 tbsp. Pickle Relish
  • 1 tbsp. Kelp Granules

Directions:
  1. Using a high speed blender, pulse Chickpeas until ground up
  2. Transfer to a medium bowl & mix in Onion, Tahini, Lemon Juice, Relish & Kelp until combined
  3. Serve chilled just as you would tuna salad

Hoff Thoughts: It's the Kelp Granules that gives this salad it's "tuna fish" taste.  No pickle relish?  Just chop up one pickle.  I was skeptical on this one, but it is awesome!

Friday, August 24, 2018

Tortilla Bake

Tortilla Bake
Yields: 6-8 serving
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Cheese Sauce Ingredients:

  • 1 14 oz. can diced Potatoes (rinsed & drained)
  • 1 cup Salsa
  • 1/2 cup Nutritional Yeast
  • 1/2 cup unsweetened plain Plant Milk
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
 Bake Ingredients:
  • 9 small Corn Tortillas (quartered)
  • 1 15 oz. can Black Beans (rinsed & drained)
  • 1 15 oz. can organic Corn (rinsed & drained)

Directions:
  1. Preheat oven to 375 degrees
  2. Blend Cheese Sauce ingredients in a high speed blender like a Vitamix until smooth
  3. Spread 1/3 of the Cheese Sauce on the bottom of a 2.2 quart glass or ceramic baking dish
  4. Layer 18 Tortillas pieces on top of Sauce
  5. Spread 1/2 can of Black Beans & 1/2 can of Corn over Tortillas
  6. Top with 1/3 Cheese Sauce
  7. Layer remaining Black Beans, Corn^& Tortillas
  8. Top with remaining Cheese Sauce
  9. Cover with parchment lined tin foil & bake for 30 minutes
  10. Top with optional sliced Black Olives






Friday, August 10, 2018

Hoff's Corn Honey Butter

Hoff's Corn Honey Butter
Yields: about 1 cup
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 1 15 oz. can organic Corn with liquid
  •  2 tbsp. Honey
  • 1 tsp. Sea Salt
Directions:
  1. Using a high speed blender, blend Corn until smooth
  2. Pour into a small saucepan
  3. Cook over medium to high heat until liquid cooks off
  4. Remove from heat, stir in Honey & Salt
  5. Place in airtight container in fridge for up to 2 weeks

Hoff Thoughts: Perfect for some GF English Muffins!  Want it savory - just omit the Honey.



Friday, August 3, 2018

Hoff's "Butter" German Noodles

Hoff's "Butter" German Noodles
Yields: 6-8 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 16 oz. gluten-free Pasta
  • 1/2 small Cabbage (chopped)
  • 1 Sweet Onion (half-moon slices)
  • 1 15 oz. can diced Potatoes (rinsed & drained)
  • 2 cups Sauerkraut
  • Liquid Smoke (optional)
"Butter Sauce"
  • 2 15 oz. cans organic Corn (rinsed & drained)
  • 2 tsp. Sea Salt
 
Directions:
  1. Prepare Pasta according to package directions
  2. Meanwhile in a medium non-stick frying pan, brown Onions
  3. Add Cabbage and sautee until soft; add couple of splashes of Liquid Smoke
  4. Remove from heat and set aside
  5. Using a high-speed blender, blend Corn & Salt together until smooth & creamy
  6. When ready, drain Pasta and return to pot
  7. Stir all ingredients together, including Sauce and return to simmer to heat through
  8. Season with Salt if needed