Ninja Nut Butter Chocolate Nice Cream

Ninja Nut Butter Chocolate Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 1 cup Raw Oats
• 1/4 cup Nut Butter Powder of choice (Almond, Cashew, Peanut, etc)
• 1 1/2 cups Plant-Based Milk
• 5 Dates
• 3 tbsp Cacao Powder
• 1 tsp Vanilla Powder
• 1/3 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add Plant Milk, stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more Water if needed
5. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooths over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Blueberry Lemon Sherbet/Slushi

Ninja Blueberry Lemon Sherbet/Slushi

24 hour prep time

Yields: 1 Deluxe Pint/2 cups
dairy-free, egg-free, soy-free

Sherbet Ingredients:

• 1 cup Blueberries (fresh or frozen)
• 1 Lemon (w/Peel)
• 1 1/4 cups Plant Milk
• 6 Dates
• 2 tsp Vanilla Powder

Slushi Ingredients:

• 1 cup Blueberries (fresh or frozen)
• 1 Lemon (w/Peel)
• 1 cup Plant-based Milk
• 6 Dates
• 2 tsp Vanilla Powder

Directions:

1. Cut Lemon into pieces
2. Blend everything together using a high speed blender until smooth about 30 seconds
3. Taste for sweetness, add sweetener if needed & reblend

Sherbet

1. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add some Milk, stir
2. Place in freezer for 24 hours without the lid*
3. When ready to enjoy, add Milk up to the Drinkable Pour-in line process using a Ninja Creami Deluxe Sorbet setting, Re-Spin if necessary, adding more milk if needed

Slushi

1. Pour mixture into Ninja Creami Deluxe Container, if space left before Freeze Fill line, add some Milk, stir
2. Place in freezer for 24 hours without the lid*
3. When ready to enjoy, add Plant Milk up to the Drinkable Pour-in line process using a Ninja Creami Deluxe Slushi setting, Re-Spin if necessary, adding more water if needed

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Mint Nice Cream

Inspired by Kathy Hester

Ninja Mint Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 1 cup frozen Sweet Peas
• 1 1/3 cups Plant-based Milk
• 4 Dates
• 2 tbsp Mint Syrup
• 1 tsp Vanilla Powder
• 1/4 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add more milk, stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more milk if needed
5. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Cookie Dough Nice Cream

Ninja Cookie Dough Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free, gluten-free

Ingredients:

• 1 15oz. can Chickpeas (rinsed & drained)
• 2 cups Plant-based Milk
• 6 Dates
• 4 tbsp Almond Butter Powder
• 3 tbsp Cacao Powder
• 1 tsp. Vanilla Extract
• 1/4 tsp. Sea Salt

Mix-in

• 2-3 tbsp Vegan Chocolate Chips

Directions:

1. Blend all ingredients (except Mix-in) until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add more milk, stir
3. Press down to ensure no air pockets form
4. Place in freezer for 24 hours without the lid*
5. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting
6. Add Mix-in & milk if needed, Re-spin
7. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooths over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Corn Nice (Atole) Cream

Ninja Corn (Atole) Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 15 oz can organic Corn w/liquid
• 3/4 cup Plant Milk
• 4 Dates
• 1 tbsp Maple Syrup
• 1 tsp Vanilla Powder
• 1/2 tsp Cinnamon

Directions:

1. Blend all ingredients using a high speed blender until smooth about 30 seconds
2. Taste for sweetness, add sweetener or spice if needed & reblend
3. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add some Plant Milk, stir
4. Place in freezer for 24 hours without the lid*
5. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding milk if needed
6. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Vanilla Nice Cream

Ninja Vanilla Nice Cream

24 hour prep time

Yields: 3 cups

dairy-free, egg-free, soy-free

Ingredients:

• 3 ripe Bananas (fresh or frozen) or 15 oz can Pineapple in 100% Juice
• 1 1/3 cups Plant Milk
• 4-6 Dates
• 2 tsp Vanilla Powder or Extract

Directions:

1. Combine all ingredients in a Vitamix
2. Using the tamper, push the Bananas into the blades if needed
3. Blend until smooth about 30 seconds
4. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add more milk, stir
5. Place in freezer for 24 hours without the lid*
6. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more milk if needed
7. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the containers.

Ninja Salted Caramel Apple Nice Cream

Ninja Salted Caramel Apple Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 1 cup Applesauce
• 1/2 cup Raw Oats
• 1 1/3 cups Plant-based Milk
• 4 Dates
• 1 tbsp Maple Syrup
• 1 tsp Salted Carmel extract
• 1 tsp Cinnamon 
• 1 tsp Vanilla Powder
• 1/4 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add more Plant Milk stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more milk if needed
5. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the container.

Hoff's Fruit Cobbler

Hoff's Fruit Cobbler

Servings: 2-4
dairy-free, egg-free, oil-free, soy-free, gluten-free

Cobbler Base Ingredients:

• 2 cups frozen/fresh Fruit of choice
• 1 tbsp Brown Sugar
• 1 tbsp Corn Starch
• 1/2 tsp Lemon Juice

Cobbler Topping:

• 1 cup Old Fashioned Oats
• 3/4 cup Water
• 2 tbsp Brown Sugar
• 1 tsp Almond Powder
  
• 1 tsp Vanilla Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Directions:

1. Preheat oven to 400 degrees
2. Add Fruit to 9x9 baking dish, mix with Corn Starch, next stir-in Brown Sugar & Lemon Juice
3. Blend Oats to form “flour”
4. Add remaining Topping ingredients, blend for 30 seconds
5. Evenly spread topping over Fruit
6. Bake for 25 minutes uncovered

Hoff Thoughts: Some fruit ideas include: Cherries, Blackberries, Strawberries, Berry Mix, Pears, Peaches, Fresh Apples (add 1 tsp Cinnamon, cook for 40 minutes).

Ninja Chocolate Raspberry Nice Cream

Ninja Chocolate Raspberry Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 2 cups frozen Raspberries
• 1 1/3 cups Plant-based Milk
• 1/2 cup Raw Oats
• 4 Dates
• 3 tbsp Cacao Powder
• 1 tsp Vanilla Powder
• 1/4 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add Milk, stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more Water if needed
5. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooths over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Black Cherry Chocolate Nice Cream

Ninja Black Cherry Chocolate Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 2 cups frozen Cherries
• 1 1/3 cups Plant-based Milk
• 1/2 cup Raw Oats
• 4 Dates
• 3 tbsp Cacao Powder
• 1 tsp Almond Powder
• 1 tsp Vanilla Powder
• 1/4 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add Milk, stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more Milk if needed
5. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooths over shavings until a level base is formed, this prevents the blade from cutting into the container.

Hoff's Potato Gnocchi Soup

Hoff's Potato Gnocchi Soup

Yields: A lot!
meat-free, dairy-free, egg-free, oil-free, soy-free

 

Ingredients:

• 4 cups Water
• 24 oz jar Spaghetti Sauce
• 16 oz Potato Gnocchi
• 8 oz fresh Spinach
• 1 Zucchini (chopped)
• 1 cup Carrots (shredded)
• 15 oz can Organic Corn
• 15 oz can diced Tomatoes
• 15 oz can Kidney Beans (rinsed & drained)
• 1 small Onion (chopped)
• 2-3 Garlic Cloves (minced)
• 1 tsp Italian Seasoning
• 1 tsp Hoff Seasoning
• 1 tsp Cumin
• Salt to taste

Directions:

1. In a very large pot set to high, soften Onions & Garlic while preparing the rest of the ingredients
2. Reduce to Low
3. Add Spaghetti Sauce & all ingredients except Water & Gnocchi
4. Add just enough Water to cover all the veggies in your pot (may need more or less than 4 cups)
5. Simmer for 4-6 hours
6. Add Gnocchi 1 hour before serving
7. Soup is ready once Gnocchi floats
8. Adjust Seasonings as needed

Hoff's Easy Tostadas

Hoff’s  Easy Tostadas

Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 8 Corn Tortillas
• 16 oz. can fat-free vegetarian Re-fried Beans
• 1 cup Organic Corn
• 15 oz can  Black Beans (rinsed & drained)
• 1/2 cup Onion (chopped)
• Lime Juice
• 1 tbsp Taco Seasoning
• 1 tbsp Nutritional Yeast

Directions:

1. Mix Re-fried Beans with Taco Seasoning & Nutritional Yeast
2. Spread Beans onto each Corn Tortilla
3. Top with Corn, Beans & Onion
4. Using an air-fryer, cook at 400 degrees for 8 minutes
5. Optional: Top w/chopped Avocado & sliced Black Olives
6. Sprinkle each Tostada with Lime Juice
7. Serve with Salsa, Cashew Cream (1/2 cup Cashews blended with 1/2 cup Water) or Hoff’s Simple Vegan Cheese Sauce

Hoff's Fruit Crumble

Hoff's Fruit Crumble

Servings: 2
dairy-free, egg-free, oil-free, soy-free, gluten-free

Crumble Base Ingredients:

• 2 cups frozen Fruit of choice
• 1 tbsp Maple Syrup
• 1 tbsp Corn Starch

Crumble Topping:

• 3/4 cup Old Fashioned Oats
• 2 tbsp Brown Sugar
• 2 tbsp Maple Syrup
• 1 tsp Almond Powder
  
• 1 tsp Vanilla Powder
• 1/4 tsp Salt

Directions:

1. Preheat oven to 400 degrees
2. Add Fruit to 9x9 baking dish, mix with Corn Starch, next stir-in Maple Syrup
3. In a separate bowl mix Topping ingredients together
4. Equally spread topping over Fruit
5. Bake for 20 minutes uncovered

Hoff Thoughts: Some fruit ideas include: Cherries, Blackberries, Strawberries, Berry Mix, Pears, Peaches, Apples (add 1 tsp Cinnamon, cook for 40 minutes).

Hoff’s Sheet Pan Chickpea Omelette

Hoff’s Sheet Pan Chickpea Omelette

Servings: 6 large portions

meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

“Egg” Ingredients:

• 1 cup dried Chickpea Flour
• 1 cup unsweetened Plant-Milk
• 2 tbsp Water
• 1/4 cup Nutritional Yeast
• 1 tsp. Hoff’s Seasoning
• 1 tsp. Black Salt

Add-in Ingredients:

•  1/2 cup Soy Crumbles
•  1/2 cup Water
• 1/4 tsp Hoff Seasoning
• 1/4 tsp dried Fennel
• 1/4 tsp Salt

• Handful Spinach (chopped)
• 1 carton Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 2 oz. sliced Black Olives (drained)
• 1/4 Onion (diced)
• 1 tbsp. Imitation Bacon Bits (yes they are vegan)
• 1 tbsp. minced Garlic

Directions:

1. Pre-heat oven to 400 degrees
2. Re-hydrate & make Soy Crumbles Sausage by soaking Crumbles in Water with Fennel, Hoff Seasoning & Salt for 15 minutes, drain
3. Mix “Egg” ingredients in a medium bowl, adding more Water if needed to get to a pourable consistency 
4. Dump Add-in ingredients, including “Sausage” into large silicon baking sheet
5. Pour “Eggs” over Omelette ingredients, mix so everything is coated, spread out evenly
6. Bake for about 40 minutes
7. Cut into large squares
8. Season finished product with Black Salt

Hoff's Tikka Masala

Hoff's Tikka Masala

Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free 

 

Ingredients:

• 2 cups Jasmine Rice
• 1/2 cup Cashews + 1 cup Water = Cashew Cream
• 24 oz. Marinara Sauce
• 1 cup Soy Curls (reconstituted)
• 10 oz. frozen Butternut Squash
• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 15 oz. can Chickpeas (rinsed & drained)
• 1 carton Mushrooms (minced)
• 1 Zucchini (shredded)
• 1/2 cup frozen Spinach
• 1/2 cup frozen Organic Corn
• 1/2 cup frozen Peas
• 1 Sweet Onion (half moon slices)
• 1 tbsp. minced Ginger
• 1 tbsp. minced Garlic
• Juice from 1 Lime
• 1 tbsp. Garam Masala
• 1 tbsp. Paprika
• 1 tbsp. Cumin
• 1 tbsp. Brown Sugar
• 1 tsp. Cinnamon
• 1 tsp. Turmeric
• Season with Salt & Pepper

Directions:

1. Prepare Rice, set aside
2. Blend Cashews with Water, set aside
3. Add all remaining ingredients + Cashew Cream (except Corn, Peas & Lime Juice) to the IP
4. Lock lid in place and make sure pressure release valve is closed
5. Press "Manual" button & reduce time to 10 minutes
6. When done, use quick release
7. Stir in Corn, Peas & Lime Juice 
8. Serve over Rice

Unrolled Cabbage Roll Casserole

Unrolled Cabbage Roll Casserole

Yields: 4-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients: 

• 6 cups Green Cabbage (chopped)
• 2 cups Water
• 1 1/2 cups Jasmine Rice
• 2 - 15 oz cans Tomato Sauce

• 15 oz. can diced Tomatoes 
  

• 1 1/2 cups TVP Crumbles (re-hydrated)
• 1 tbsp Tomato Paste
• 1 tbsp Braggs
• 1 tbsp Nutritional Yeast
• 1 tsp Hoff Seasoning

• 1 Onion (chopped)
• 1 tbsp minced Garlic
• 1/4 cup Nutritional Yeast
• 2 tsp Hoff Seasoning

Optional Cashew Cream

• 1/2 cup Cashews
• 1/2 cup Water

Directions:

1. Pre-heat oven to 400 degrees
2. Make “ground beef” by mixing re-hydrated TVP with seasonings, set aside to mingle
3. Blend Cashews & Water to make Cashew Cream if adding, set aside
4. Dump everything except Cabbage into a Dutch Oven, except Cashew Cream
5. Stir to combine, top with Cabbage
6. Cover
7. Bake for 1 hour or until Rice & Cabbage is desired texture
8. Mix everything together
9. Serve with Cashew Cream

Hoff's Cabbage Soup (IP)

Hoff's Cabbage Soup (IP)

Yields: about 10 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients: 

• 4-6 cups Water or Veggie Broth
• 15 oz can White Cannellini Beans (rinsed & drained)
• 15 oz Organic Corn (rinsed & drained)
• 15 oz diced Potatoes (rinsed & drained)
• 1 small Cabbage (6-8 cups) (chopped)
• 3 Carrots (chopped)
  
• 3 stalks Celery (chopped)
• 1/2 cup Soy Crumbles
• 1 Sweet Onion (chopped)
• 1 tbsp Tomato Paste
• 1 tbsp. minced Garlic
• 2 tbsp Imitation Bacon Bits (yes, it’s vegan) 
• 1/2 cup Nutritional Yeast
• 1 tbsp Hoff Seasoning
• 1 tbsp Lemon Juice
• Salt/Pepper to taste 

Directions: 

1. Dump Cabbage, Carrots, Celery, Onions, Garlic into the IP
2. Using the Sautee feature, sweat until Cabbage is softened
3. Add remaining ingredients
4. Lock lid in place and make sure pressure release valve is closed 
5. Press "Manual" button, reduce time to 4 minutes
   
6. When done, use quick release method 
7. Add Lemon Juice
8. Salt/Pepper to taste