Friday, March 27, 2020

Hoff's Maple Glazed Brussels (IP)

Hoff's Maple Glazed Brussels (IP)
Serves: 2
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

  • 1 lb. Brussels Sprouts
  • 1 small Sweet Onion (half moon slices)
  • 1/2 cup Water
  • 1/4 cup Maple Syrup
  • 2 tsp. Braggs
  • 1 tsp. Arrowroot

Directions:
  1. Prepare the Brussels by cutting off the end and quartering
  2. Whisk seasoning together in the IP
  3. Stir in Sprouts & Onions to coat
  4. Close & lock lid
  5. Set Pressure Valve to Sealing
  6. Select Steam setting on High Pressure & cook for 2 minutes
  7. Quick release pressure

Friday, March 20, 2020

Hoff's French Toast

Hoff's French Toast
Yields: 10 slices
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 10 Slices of Gluten-Free bread (Texas Toast if you can find it)
  • 1 cup Just Egg
  • 1/2 cup Plant Based Milk
  • 2 tbsp. Brown Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Pumpkin Pie Spice
  • Pinch Sea Salt

Directions:
  1.  In a shallow dish, whisk together everything except the Bread
  2.  Dip each piece of Bread into the "egg" mixture, turning to coat both sides
  3.  Lightly shake off excess liquid
  4.  Using a non-stick frying pan, cook each side until browned, about 1-2 minutes per side
  5. Server immediately

    Friday, March 13, 2020

    Baked Bean Veggie Burgers (IP)


    Baked Bean Veggie Burgers (IP)
    Yields: 20 Burgers
    meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:
    • 28 oz. can of Baked Beans (vegetarian)
    • 2 cups of Rolled Oats
    • 2 cups Brown Rice
    • 2 cups Water
    • 1 cup minced Onion
    • 1 tsp. Garlic Powder
    • 1 tsp. Onion Powder
    • 1 tsp. Sea Salt

    Directions:
    1. Combine Rice & Water in IP
    2. Lock lid in place and make sure pressure release valve is closed
    3. Select Manual setting on High Pressure & cook for 22 minutes
    4. Natural release pressure for 10 minutes, then Quick release
    5. Add remaining ingredients to IP
    6. Mix until well combined
    7. Form into patties
    8. Allow to set-up in fridge for 20 minutes, uncovered before cooking or freeze for later
    9. Grill or broil until golden brown, about 10 minutes each side

    Friday, February 28, 2020

    DIY Sushi Bar

    DIY Sushi Bar
    Yields: about 12 pieces
    meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

    Ingredients: 
    • 1 1/2 cups Water 
    • 1 cup Sushi Rice 
    • 1 tbsp. Rice Vinegar 
    • 1 tbsp. Coconut Sugar 
    • ¼ tsp. Sea Salt
    • 12 Nori Sheet squares
    • Avocado
    • Shredded Carrot
    • Cucumber (sliced)
    • Red Onion (sliced)
    • Marinated Ginger Slices

    Directions: 
    1. Prepare Rice, this recipe uses an Instant Pot
    2. Mix together Water & Rice in IP
    3. Close & lock lid
    4. Set Pressure Valve to Sealing
    5. Select Manual setting, reduce time to 10 minutes
    6. Manual release pressure for 10 minutes, then Quick release
    7. Stir in Vinegar, Sugar & Salt - set aside
    8. Meanwhile, cut Nori sheets into 12 squares
    9. Prepare & plate filling ingredients
    10. Have each person assemble their Sushi like a Taco

    Friday, February 21, 2020

    Hoff's Twice Backed Potatoes

    Hoff's Twice Backed Potatoes
    Yields: 6 servings
    meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:
    • 8 large Russet Potatoes
    • 1 15 oz. can White Beans (rinsed & drained)
    • 3/4 cup Plant-based Milk 
    • 4 tbsp. Nutritional Yeast
    • 1 tsp. Smoked Paprika
    • 1 tsp. Garlic Powder
    • 1 tsp. Onion Powder
    • 1 tsp. Sea Salt
    Directions:
    1. Preheat oven to 400 degrees 
    2. Wash & slice each Potato just enough to pierce the skin
    3. Place Potatoes directly on oven rack
    4. Bake 2 hours (Not a typo)
    5. Allow to cool before proceeding (about 10 minutes)
    6. Lay each Potato on it’s side & cut off top using a serrated knife
    7. Scoop Potato insides into large bowl, leaving about a 1/4” to keep Potato shell intact (I use a melon baller for this)
    8. Mash all ingredients together using a potato masher or blend on low in your Vitamix
    9. Scoop mashed Potatoes back into each shell
    10. Sprinkle with Paprika
    11. Place each Potato on a baking sheet and place in freezer for about an hour
    12. Once frozen, wrap each Potato in plastic wrap and again in foil, store in freezer bag in the freezer
    13. Remove from freezer at least 8 hours before serving, in order to cook for 25 minutes at 400 degrees, or cook at 400 degrees for 35-45 minutes if frozen


    Hoff Thoughts: Be sure to use Russet Potatoes, as their skin is thicker and will reduce damage to the skin. Stir in chopped Onion for a little something extra!




    Friday, January 24, 2020

    Hoff's Jambalaya (Instant Pot)

    Hoff's Jambalaya (Instant Pot)
    Servings: 10-12
    meat-free, dairy-free, egg-free, gluten-free

    Ingredients:
    • 3 cups Jasmine Rice
    • 4 cups Veggie Broth 
    • 1 cup Water
    • 2 Beyond Sausage (chopped) or 20 oz. can Jackfruit (rinsed & drained)
    • 1 15 oz. can Kidney Beans (rinsed & drained)
    • 1 15 oz. can organic Corn (rinsed & drained)
    • 1 15 oz. can Tomato Sauce
    • 1 15 oz. can fire-roasted diced Tomatoes
    • 1 Sweet Onion (chopped) 
    • 1 Red Pepper (chopped) 
    • 1 tbsp. Vegan Ham Flavored Broth Base
    • 1 tbsp. smoked Paprika
    • 1 tbsp. minced Garlic
    • 1 tsp. Cumin
    • 1 tsp. Garlic Powder
    • 1 tsp. Onion Powder
    • Sea Salt to taste

    Directions:
    1. Stir Rice, Broth, Water, Sausage/Jackfruit, Roasted Tomatoes, Onion, Pepper & Seasonings in the IP
    2. Lock lid in place and make sure pressure release valve is closed
    3. Press "Manual" button
    4. Decrease cooking time to 5 minutes
    5. When done, use Quick release method
    6. Stir in Tomato Sauce, Beans & Corn

    Hoff Thoughts: I know what you're thinking, why didn't she throw everything in the IP to begin with.  Well I did and it's hit or miss whether the IP comes to pressure.  If you overcrowd the pot the Rice will burn to the bottom, preventing the pot from coming to pressure.


    Friday, January 17, 2020

    Hoff's Avocado Orange Chocolate Pudding

    Hoff's Avocado Orange Chocolate Pudding
    Yields: About 2 cups
    dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:

    • 2 medium-large, ripe Avocados
    • 1/4 cup Plant Milk (I use Almond Milk)
    • 1/3 cup Cacao Powder
    • 1/3 cup Maple Syrup
    • 1/2 tsp Orange Oil (optional)
    • 1/2 tsp Sea Salt

    Directions:
    1. Blend all ingredients together, until smooth
    2. Allow to chill in the fridge for at least 30 minutes before serving

    Friday, January 10, 2020

    Rice Water for Curly Girls

    Rice Water for Curly Girls

    For: Wavy or Curly Hair Girls as a Protein Treatment
    Yields: 3 cups


    Ingredients:
    • 3 cups Water
    • 1/4 cup Rice (any variety*)
    • 1 Orange Peel (optional, but recommended)

    Directions:
    1. Soak Rice in Water, with Orange Peel for 30 minutes to one hour
    2. Drain Water into a seal-able container or spray bottle & let sit overnight at room temperature
    3. Use as a leave-in treatment 20 minutes to overnight or as a rinse after you shampoo; shake well prior to applying
    4. Use as needed (but consistently to see results), about 1-2 times per month


    Hoff Thoughts: Rice Water can be used immediately after soaking, but it more beneficial if left to ferment.  The "Scent" will disappear after hair is washed or you can add an essential oil or orange peels if desired while it sits overnight.  Decide how much protein you need, Brown Rice has the least amount of protein, White Rice has more protein and Wild Rice has the most protein.  If hair becomes brittle, you're using too much protein.*

    Friday, January 3, 2020

    Hoff's Sun-dried Tomato & Spinach Pasta

    Hoff's Sun-dried Tomato & Spinach Pasta
    Yields: 5-6 servings
    meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

    Ingredients:
    • 16 oz. GF Pasta
    • 2 1/2 cups Veggie Broth
    • 2 1/2 cups Plant-based Milk
    • 6 oz. Baby Spinach
    • 1/2 cup Sun-dried Tomatoes (chopped)
    • 1 Onion (half-moon slices) 
    • 2 tbsp. Tomato Paste
    • 1/3 cup Nutritional Yeast 
    • 2 tsp. minced Garlic 
    • 1 tsp. Onion Powder 
    • 1 tsp. Sea Salt

    Directions:
    1. In a large pot over medium-high heat, sautee Onions until softened
    2. Add Garlic & Tomato Paste and stir for 30 seconds
    3. Add Broth, Milk, Pasta, Nutritional Yeast & Seasonings
    4. Stir, cover & simmer for 10 minutes
    5. Top with Spinach & cover for 5 minutes
    6. Stir in wilted Spinach & check Pasta for doneness
    7. Enjoy!