Hoff's Fall Granola

Hoff's Fall Granola

Yields: 2 1/2 cups
dairy-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 cups Old Fashioned Oatmeal
• 1/2 cup Craisins
• 1/4 Tahini
• 1/4 cup Brown Sugar
• 1/4 cup chopped Walnuts
• 2 tbsp Maple Syrup
• 2 tsp Pumpkin Spice
• 1/4 tsp Salt

Directions:

1. Preheat oven to 300 degrees
2. In a large mixing bowl, mix Oats, Brown Sugar & Seasonings together
3. Add remaining ingredients (except Craisins, mix to combine
4. On a parchment lined baking sheet, spread out Granola
5. Bake for 15 minutes, stir, bake another 5 minutes
6. Mix in Craisins
7. Allow to cool before transferring to storage container

Hoff Thoughts: Store in air tight container up to three  weeks. I like to enjoy this over yogurt.

Hoff’s Cranberry Chkn Salad

Hoff’s Cranberry Chkn Salad

Yields: 6-8 open-faced sandwiches 
meat-free, dairy-free, egg-free, soy-free, gluten-free

Ingredients:

• 1 15 oz. can Chickpeas (rinsed & drained)
• 3 tbsp. Red Onion (chopped) 
• 3 tbsp. Vegan Mayo
• 2 tbsp. Craisins
• 2 tbsp. Pistachios
• 2 tbsp. Lemon Juice
• 2 tbsp. Pickle Relish
• 1 tbsp. Chicken Broth Powder
• Salt & Pepper to taste

Directions:

1. Using a high speed blender, pulse Chickpeas, Pistachios & Craisins until ground
2. Transfer to a medium bowl & mix in remaining ingredients
3. Serve chilled just as you would chicken salad

Hoff’s Thought: If doubling this recipe, pulse the Chickpeas, Pistachios & Craisins in a food processor.

Hoff's “Jasmine’s Favorite”

Inspired by Aladdin’s Restaurant

Hoff's “Jasmine’s Favorite”

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

Ingredients:

• 3 cups Veggie Broth
• 1 1/2 cup Basmati Rice
• 1 cup Brown Lentils
• 1 Zucchini (shredded)
• 1 Carrot (shredded)
• 1 15 oz. can Kidney Beans (drained)
• 1 15 oz. can Chickpeas (drained)
• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 medium Sweet Onion (chopped)
• 1 tsp Sugar
• 1 tsp Salt
• 1 clove Garlic (minced)
• 1 tbsp Lemon Juice (reserved)
• 1 tbsp Cumin
• 1 tbsp Coriander
• Season with Salt to taste
• Tahini

Directions:

1. Turn on Saute setting, to heat up IP
2. Add Onions, Sugar & Salt; mix together
3. Saute until Onions release their water 
4. Turn off Saute setting
5. Lock lid in place and make sure pressure release valve is closed
6. Press "Manual" button & reduce time to 20 minutes
7. When done, use quick release
8. Combine rest of ingredients in the IP, except Lemon Juice
9. Lock lid in place and make sure pressure release valve is closed
10. Press "Manual" button
11. Decrease cooking time to 10 minutes 
12. When done, Quick release
13. Add Lemon Juice
14. Finish with Tahini
15. Serve & enjoy!

Super Easy Basic DIY Thick Yogurt (IP)

Super Easy Basic DIY Thick Yogurt (IP)

Yields: 32oz

dairy-free, egg-free, gluten-free, oil-free

Ingredients:

• 1 carton West Life Organic Unsweetened Soy Milk (shelf stable)
• 4 Vegan Probiotics Capsules (75 Billion) or Yogurt Starter packet or Whey from last batch or 4 tbsp store bought plant-based Yogurt
• Topping of choice (jam, fruit, nuts, etc.)

Directions (Instant Pot):

1. Pour Milk into 32oz/Quart wide mouth mason jar, leave some room at top; a little Milk will be left over
2. Add Yogurt starter of choice & whisk or apply lid & shake to combine
3. Place mason jar directly into Instant Pot (remove lid if used)
4. Cover with lid
5. Select Yogurt setting & change time to 18 hours
6. Let Yogurt cool on counter until room temperature, apply lid, transfer to refrigerator
7. Serve Yogurt with jam, fruit, nuts, etc. or use as a base to a sauce/dressing

Hoff Thoughts: 

• Sterilize mason jar with boiling hot water 
• Your IP will never come up to pressure, the timer will start at zero & go up until the time set; that’s how you know it’s working
• Freeze some of the “Whey” to start your next batch of Yogurt (up to 2-3 times) instead of using Probiotics or starter
• Yogurt good up to 3 weeks
• Store Probiotics or Yogurt Starter in refrigerator
• Yogurt Starter can make up to 2 quarts or 8 cups of Milk into Yogurt

Ninja Apple Butter Nice Cream

Ninja Apple Butter Nice Cream

24 hour prep time

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

Ingredients:

• 15 oz can crushed Pears in 100% Juice
• 1 cup Apple Butter
• 1 cup Plant Milk
• 1/2 cup Raw Oats
• 1 tsp Vanilla Powder
• 1/4 tsp Salt

Directions:

1. Blend all ingredients using a high speed blender until smooth about 30 seconds
2. Taste for sweetness, add sweetener 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.

Hoff's Chili Nachos

Hoff's Chili Nachos

Yields: 2 hearty entrees
meat-free, dairy-free, egg-free, soy-free, gluten-free

Ingredients:

• Left over Chili

Cheese Sauce: 

• 1/3 cup Instant Mashed Potatoes
• 1/3 cup Nutritional Yeast
• 1 cup Water
• Juice from 1 Lemon
• 1 tsp. Taco Seasoning
• 1 tsp. Sea Salt 

Nachos:

• Organic Corn Chips
• 1 Avocado (chopped/optional)
• 3 tbsp. diced Onion

Directions:

1. Pre-heat oven to 400 degrees
2. Blend Cheese Sauce ingredients into Vitamix for 6 minutes
3. Spread Corn Chips on bottom of glass 9x13 baking dish
4. Top with Chili then Cheese Sauce & Onions
5. Bake in oven for 10 minutes

Hoff's Pizza Pasta

Hoff's Pizza Pasta

Yields: 6-8 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• Vegan Liquid Mozzarella
• 12 oz GF Pasta
• 7 oz firm Tofu (crumbled) (optional)
• 1 jar Spaghetti Sauce + 1 1/2 jars of Water
• 2.5 oz sliced Black Olives
• “Sausage”
• 1/2 cup Crumbles
• Water
• 1 tsp Fennel Seed
• 1 tsp Hoff’s Seasoning
• Splash of Liquid Smoke
• Pinch of Salt
• 1 carton Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 1 Onion (chopped)
• 1 tsp minced Garlic
• 2 tbsp Nutritional Yeast
• 1 tsp Italian Seasoning

Directions:

1. Make Vegan Liquid Mozzarella
2. Make “Sausage” by rehydrating Soy Crumbles in just enough Water to cover, soak in remaining ingredients until soft, drain
3. Add “Sausage” & remaining ingredients to 9x13 baking dish
4. Cover & bake at 400 degrees for 1 hour
5. Top with Mozzarella
6. Let sit for 10 minutes before serving

Hoff Thoughts: Dish can be assembled ahead of time & cooked later; adding Sauce & Water just before baking & “Cheese” after.

Hoff’s Easy Asian Pasta

Hoff’s Easy Asian Pasta

Yields: 6-8 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 12 oz Gluten-free Pasta (Spaghetti, Ramen, or shape of choice)
• 2 - 12 oz bags of frozen Broccoli
• 1 carton Mushrooms (chopped)
• 1 Red Pepper (sliced)
• 1 cup Onions (chopped)

• Braggs
• Tahini

Directions:

1. Cook Pasta according to directions
2. Meanwhile dump Broccoli, Mushrooms, Pepper & Onions into 9x13 baking dish
3. Broil Veggies in 450 degree oven for 40 minutes
4. Drain & rinse Pasta with cold water
5. Toss Pasta w/Braggs to coat
6. Add Veggies
7. Serve with drizzle of Tahini

Hoff's Bibimbap (IP)

Hoff's Bibimbap (IP)

Serves: 4-6
meat-free, dairy-free, egg-free, gluten-free

Main Ingredients: 

• 2 cups Water
• 1 1/2 cups Jasmine Rice
• 1 carton Cremini Mushrooms (shredded)
• 3 Carrots (shredded)
• 1 cup Cabbage (shredded) or Sauerkraut
• 1 Zucchini (shredded)
• 1 cup Bean Sprouts
• 1/2 cup Edamame
• 1/2 cup Organic Corn
• 1/2 cup Soy Crumbles or 7 oz Tofu (cubed)
• 1/2 Sweet Onion (chopped)
• Sesame Seeds
• Tahini or Sweet & Sour Sauce

Marinade Ingredients:

• 2 tbsp Braggs
• 2 tbsp Water
• 1 tbsp Brown Sugar
• 1 tbsp minced Garlic
• 1 tsp Toasted Sesame Oil
• 1 tsp Ginger

Directions: 

1. Mix Marinade Ingredients together, add Soy Crumbles/Tofu to rehydrate/marinate
2. Add Water & Rice to Instant Pot
3. Add remaining ingredients, top with Marinade & Soy Curls/Tofu
4. Lock lid in place and make sure pressure release valve is closed 
5. Press "Manual" button, reduce time to 3 minutes
   
6. When done, use quick release method 
7. Mix together to combine
8. Finish with Sesame Seeds & Sauce

Hoff Thoughts: If prepping this for later in the week, add Water just before preparing.

Hoff's Winter Warm Salad

Hoff's Winter Warm Salad

Yields: 2 generous dinner salads
meat-free, dairy-free, egg-free, soy-free, gluten-free

Ingredients:

• 14 oz bagged Cole Slaw Mix
• 15 oz can Lentils (rinsed & drained)
• 10 oz bag frozen diced Sweet Potatoes
• 1 small Apple (chopped)
• Cherry Tomatoes (halved)
• 1/2 cup Raisins (rehydrated)
• Red Onion (sliced)
• Pomegranate Arils
• Imitation Bacon Bits
• 2 tbsp chopped Walnuts
• 1/4 tsp Salt/Pepper

Dressing:

• Mustard/Honey Mustard
• Maple Syrup
• Pinch of Salt

 Directions:

1. Preheat oven at 425 degrees
2. Roast Cabbage seasoned with Salt & Pepper on sheet pan for 15 minutes, toss, roast for another 5 minutes or until Cabbage begins to caramelize
3. Meanwhile, air-fry Lentils & Sweet Potatoes at 400 degrees for 10 minutes, remove Lentils, continue to cook Sweet Potatoes another 10 minutes
4. Rehydrate Raisins by soaking in just enough Water to cover, drain
5. Mix equal parts Mustard & Maple Syrup to create a dressing
6. Divide everything between two bowls, toss each with dressing just to coat