Hoff’s Muesli

Hoff’s Muesli

Yields: about 9 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 cups Rolled Oats
• 2 cups Brown Rice Crisps
• 2 cups Puffed Rice
• 1/2 cup chopped Walnuts
• 1/2 cup Golden Raisins
• 1/2 cup Dried Cranberry or Blueberries
• 1/3 cup Pumpkin or Sunflower Seeds
• 1/4 cup Chia Seeds
• 1 tbsp Cinnamon

Directions:

1. Dump all ingredients into a air-tight container
2. Add lid, shake to combine
3. Mix 1 cup Muesli with Plant Milk of choice, top with fresh or frozen fruit if desired
4. Viel SpaB!

Hoff Thoughts: Store at room temperature for 1-2 month. When Fall comes, I use Pumpkin Spice instead of Cinnamon. Psst…if you didn’t know, Muesli is German!

Hoff's Savory Sweet Sheet Pan Pancakes

Hoff's Savory Sweet Sheet Pan Pancakes

Yields: 6 Pancakes
dairy-free, egg-free, oil-free, soy-free, gluten-free

Pancake Ingredients:

• 2 cups Rolled Oats
• 1/2 cup Blueberries
• 1/2 cup - 3/4 cup Water 
• 1/2 cup Apple Sauce
• 2 tbsp. Brown Sugar 
• 1 tbsp. Baking Powder
• Pinch Sea Salt

“Sausage” Ingredients:

• 1/2 cup Soy Crumbles
• 1 tsp Fennel Seed
• 1 tsp Liquid Smoke
• 1/2 tsp Salt

Directions:

1. Preheat oven to 350 degrees
2. Soak Sausage ingredients in just enough Water to cover & rehydrate for 15 minutes, drain
3. Blend dry ingredients in a high speed blender, like a Vitamix, until smooth
4. Using a fork, mix in Applesauce, do not over mix
5. Start with 1/2 cup of Water & gradually add more as needed
6. Pour batter into a 9x13 parchment lined baking sheet pan
7. Top with Blueberries & “Sausage”
8. Let sit for five minutes for batter to thicken
9. Bake for 30 minutes
10. Flip Pancakes onto cutting board, remove parchment paper, flip onto another cutting board, cut Pancakes & serve

Hoff's Breakfast Sammy

Hoff's Breakfast Sammy

Yields: 6 sandwiches
meat-free, dairy-free, egg-free

Ingredients:

• 6 English Muffins
• 14 oz firm Tofu
• 6 Beyond Sausage Patties 

Or

• Tofurkey Hickory Smoked Deli Slices

• Vegan Cheese

Or

• Avocados (sliced) or Guacamole or Strawberry Jam

Marinade Ingredients:

• 2 tbsp Braggs
• 2 tbsp Maple Syrup
• 2 tbsp Nutritional Yeast
• 1 tbsp Corn Starch
• 2 tsp Hoff’s Seasoning or Everything But The Bagel Seasoning
• 1 tsp Black Salt

Directions:

1. Slice Tofu in half, turn on side, slice into 3rds, creating 6 equal pieces
2. Mix Marinade in shallow 7x11 dish
3. Press Tofu into Marinade, flip, coat other side
4. Meanwhile, toast English Muffins with Cheese
5. Air-fry Tofu & Sausage at 400 for 10 minutes
6. Remove Sausage, flip Tofu
7. If using Deli Slices, no need to heat
8. Air-fry Tofu at 400 for another 10 minutes
9. Assemble sandwich, enjoy!

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).

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 Sheet Pan Omelette

Hoff’s Sheet Pan Omelette

Servings: 6 large portions

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



“Egg” Ingredients:

• 1 cup dried Split Mung Beans (soaked overnight)
• 1 cup unsweetened Plant-Milk
• 2 tbsp. Nutritional Yeast
• 2 tsp. Hoff’s Seasoning
• 1 tsp. Baking Powder
• 1/2 tsp. Black Salt
• 1/2 tsp. Salt
• Black Salt to taste

Omelette Ingredients:

• 1 carton Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 2 oz. sliced Black Olives (drained)
• 1/2 Onion (diced)
• 2 tbsp Nutritional Yeast
• 1 tbsp minced Garlic
• 2 tsp Hoff Seasoning
• 1 tsp Italian Seasoning

Directions:

1. Soak Beans in Water overnight
2. Pre-heat oven to 400 degrees
3. Drain & rinse Beans, add to high-speed with the rest of the “Egg” ingredients 
4. Blend for 30 seconds or until smooth & well combined
5. Dump Omelette ingredients out onto a large silicon baking dish, mix together, spread out evenly
6. Pour “Egg” mixture over Omelette ingredients, spread evenly
7. Bake for about 40 minutes
8. Cut into large squares
9. Season finished product with Black Salt

DIY “Just Egg” II

DIY “Just Egg” II

Yields: 2 1/2 cups

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


Ingredients:

• 1 cup dried Split Mung Beans/Flour
• 1 1/3 cup Water
• 2 tbsp. Nutritional Yeast
• 1 tsp. Hoff’s Seasoning
• 1 tsp. dried Onion Flake
• 1/2 tsp. Turmeric
• 1/2 tsp. Black Salt
• Black Salt to taste

Directions:

1. Using a high speed blender, blend Beans into Flour or just start with Mung Bean Flour
2. Add rest of ingredients 
3. Blend for 30 seconds or until smooth & well combined
4. To make an “omelette” pour into silicon baking pan
5. Bake at 400 degrees for 10 minutes
6. Remove & cut into desired pieces
7. Season finished product with Black Salt

Hoff’s Breakfast Chocolate Lava Cake

Hoff’s Breakfast Chocolate Lava Cake

 

Yields: 1
dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 1 cup Rolled Oats
• 1/2 ripe Banana
• 1/2 cup Cauliflower Rice
• 1 cup Water
• 1/2 cup frozen Blueberries (hold)
• 2 tbsp. Maple Syrup
• 1 tbsp. Cacao Powder
• 1 tbsp. Flax Seed
• 1 tsp. Baking Powder
• 1/2 tsp. Salt

Directions:

1. Using a high speed blender, blend all ingredients (hold Blueberries)
2. Pour into microwave-safe bowl
3. Stir in Blueberries
4. Microwave for 4 minutes

Hoff’s Omelette Quesadillas

Hoff’s Omelette Quesadillas

Yields: 4-5 Quesadillas

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

“Egg” Ingredients:

• 1 cup Chickpea Flour
• 1 cup unsweetened Plant-Milk or Water
• Juice from 1/2 Lemon
• 2 tbsp. Nutritional Yeast
• 2 tbsp. ground Flaxseed
• 2 tsp. Hoff’s Seasoning
• 2 tsp. Baking Powder
• 1 tsp. Black Salt

Omelette Add-in’s

• 1 cartoon Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 1/2 cup Spinach (chopped)
• 1/2 cup Sweet Onion (chopped)
• Black Olives (sliced)

• 8 Corn Tortillas

Directions:

1. Blend “Egg” mixture together, you want a thick pancake-like batter consistency, set a side to thicken
2. Meanwhile sauté Add-ins
3. Mix Add-ins into “Egg” batter
4. Using a non-stick cooking appliance like a Cuisinart Griddler, lay one Tortilla down, add 1-2 scoops of mixture (will spread) cover with another Tortilla, cook covered or uncovered until done; repeat 

DIY “Just Egg”

DIY “Just Egg”

Yields: 2 1/2 cups

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


Ingredients:

• 1 cup dried Split Mung Beans (soaked overnight)
• 1 cup unsweetened Plant-Milk
• 2 tbsp. Nutritional Yeast
• 2 tsp. Hoff’s Seasoning
• 1 tsp. Baking Powder
• 1/2 tsp. Black Salt
• 1/2 tsp. Salt
• Black Salt to taste

Directions:

1. Soak Beans in Water overnight
2. Pre-heat oven to 400 degrees
3. Drain & rinse Beans, add to high-speed with the rest of ingredients 
4. Blend for 30 seconds or until smooth & well combined
5. Pour mixture into silicon large baking dish, bake for 15 minutes or until set
6. Either cut into large pieces and treat as an omelette or tear into pieces to make scrambled eggs
7. Season finished product with Black Salt

Hoff’s Thoughts: Don’t expect this to be an exact dup for Just Egg. It’s more doughy. 

Hoff's Waffles

Yields: 8 waffles
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 cups Rolled Oats
• 2 cups Water
  
• 1/2 cup Apple Sauce
  
• 1 cup Water
• 2 tsp. Cinnamon
  
• 1tsp. Baking Powder
• 1 tsp. Sea Salt

Directions:

1. Using a high speed blender, blend Oats, Cinnamon, Baking Powder & Salt into a flour (about 30 seconds)
   
2. Blend until smooth, about 30 seconds
3. Mix-in Apple Sauce & Water, let stand for 30 minutes
4. Add more Water if necessary to get a batter consistency
   
5. Cook like any other Waffle, but using a non-stick waffle plate/mold, no oil needed
   

Hoff Thoughts: I prefer to use my Cuisinart Griddler - they now sell waffle plates (just make sure to order the right size for your Griddler model) But I have also used silicon waffle molds, baking in the oven.

Hoff's Apple Pie Oatmeal Bake

Hoff's Apple Pie Oatmeal Bake 

Servings: 6
dairy-free, egg-free, oil-free, soy-free, gluten-free
   

Ingredients:

• 3 cups Old Fashioned Oatmeal
• 3 1/2 cups unsweetened plant-based Milk
• 21 oz. can Apple Pie Filling
  
• 1 organic Honey Crisp Apples (chopped)
• 1/2 cup Brown Sugar
  
• 2 tsp. Apple Pie Spice
• 1 tsp. Sea Salt
  

Crisp Topping:

• 1/2 Cup Old Fashioned Oatmeal
• 2 tbsp. Brown Sugar
• 1 tsp. Apple Pie Spice
  

Directions:

1. Preheat over to 350 degrees
2. Stir Oatmeal, Milk, chopped Apples, Apple Pie Filling, Brown Sugar, Salt and Spice together
3. Transfer to a 9x9 glass baking dish
4. Using a high speed blender, pulse Crisp Topping ingredients until coarsely chopped
   
5. Layer on top of Oatmeal
   
6. Bake for 30 minutes
7. Serve with a drizzle of Maple Syrup if desired

Hoff's Apple Maple Oatmeal (IP)

Hoff's Apple Maple Oatmeal (IP)
Servings: 6
meat-free, dairy-free, egg-free, gluten-free, soy-free 

Ingredients:

• 2 cups Old Fashioned Oats (Rolled)
• 3 cups Water
• 1 Fuji Apple (chopped)
• 1/4 cup Maple Syrup
• 1 tsp. Cinnamon

Directions:

1. Dump all ingredients into IP
2. Close & lock lid
3. Make sure pressure release valve is closed
4. Cook Manually on High Pressure for 3 minutes
5. Quick Release
6. Stir & serve or store

Hoff's GF "Biscuits" & Gravy

Hoff's GF "Biscuits" & Gravy
Yields: 4 servings
meat-free, dairy-free, egg-free, gluten-free

Ingredients:

• 4 slices GF Bread
• 6 Beyond Meat Original Sausage (chopped)
• 2 cups plain Almond Milk
• 1/4 cup GF Flour
• Salt & Pepper to taste

 Directions:

1. Toast Bread
2. Meanwhile, in a large non-stick skillet or medium stock pot over medium-high heat, "brown" Sausage
3. Mix in Flour until Sausage is coated & Flour is dissolved
4. Slowly stir in Milk, cook Gravy until thick & bubbly, stirring constantly
5. Season
6. Ladle Sausage Gravy over Bread

Hoff Thoughts: Currently, I can't find vegan, gluten-free biscuits, so I use Schar's Deli Style Sourdough bread.  Also, the only gluten-free sausage I can find is Beyond Meat's Sausage.  Both make a super yummy, super indulgent breakfast.  I typically only make this for Christmas breakfast, once year. Ho Ho Ho!

Hoff's Berry Smoothie Bowl

Hoff's Berry Smoothie Bowl
Yields: 1 1/2 cup
dairy-free, egg-free, oil-free, soy-free, gluten-free

 
Ingredients:

• 1/2 cup Water
• 1 frozen Banana
• 1 cup frozen Berries
• GF Granola

Directions:

1. Pour Water into to a high speed blender (ahem, Vitamix)
2. Add Fruit
3. Blend on high for about 1-2 minutes or until thoroughly combined, using tamper if necessary
4. Pour Smoothie in to bowl & top with Granola

Hoff Thoughts: Smoothie should be a consultancy between Nice Cream & a Smoothie

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

Hoff's Mushroom Asparagus Frittata

Hoff's Mushroom Asparagus Frittata
Servings: 6-8
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 2 cups Chickpea Flour
•  2 cups Water
• 1 carton Mushrooms (shredded)
• 1 bunch Asparagus (chopped)
• 1 small Zucchini (shredded)
• 1 medium Sweet Onion (half moon slices)
• 2.25 can sliced Black Olives (rinsed & drained)
• 1/3 cup Nutritional Yeast
• 1 tsp. Italian Seasoning
• 1 tsp. Turmeric
• 1 tsp. Onion Powder
• 1 tsp. Baking Powder
• 1 tsp. Black Salt

Directions:

1. Preheat oven to 400 degrees
2. Sauté or Air Fry Mushrooms, Asparagus, Zucchini & Onions until browned
3. Meanwhile in a high speed blender on low,  combine Flour, Nutritional Yeast, Baking Powder, Italian Seasoning & Salt
4. Add Water & blend on high until combined 
5. Pour mixture into glass 9" pie dish and add Veggies or mix in Veggies & bake in a muffin pan
6. Bake for 25-30 minutes or until firm and browned

Hoff's Perfect Pancakes

Hoff's Perfect Pancakes
Yields: 12 Pancakes
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 cups Rolled Oats
• 1/2 cup - 3/4 cup Water
• 1/2 cup Apple Sauce
• 2 tbsp. Coconut Sugar
• 1 tbsp. Baking Powder
• Pinch Sea Salt

Directions:

1. Blend dry ingredients in a high speed blender, like a Vitamix, until smooth
2. Using a fork, mix in wet ingredients, do not over mix
3. Start with 1/2 cup of Water & gradually add more as needed
4. Let sit for five minutes for batter to thicken
5. Cook like any other Pancake, but on a non-stick pan, using no oil

Quick GF Vegan English Muffins

Recipe modified from The Big Man's World

Quick GF Vegan English Muffins
Yields: 2 Muffins
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2/3 cup Rolled Oats
• 1 tbsp. Chia Seeds
• 1 tbsp. Sugar
• 1 tsp. Baking Powder
• Pinch Sea Salt
• 6 tbsp. Applesauce
• 2 tbsp. Water

Directions:

1. Using a high speed blender, blend Oats into a fine powder
2. Add remaining ingredients and blend on low to combine
3. Use a small spatula to mix in any dry mix stuck in the corners
4. Divide batter into two mugs & tap down to flatten
5. Microwave each mug on High for 2 minutes
6. Cool, remove Muffin, slice in half & toast for optimum enjoyment 

Hoff Thoughts: You can get 6 tbsp. of Applesauce out of one little snack pack cup.  Not exactly an English Muffin, but it's a tasty little breakfast bread.  Use this trick to easily clean your blender.

Hoff's GF Blueberry Muffins

Hoff's GF Blueberry Muffins
Yields: 6 small muffins
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1/2 cup Blueberries
• 1/2 cup Almond Butter
• 1/4 cup GF All-Purpose Baking Flour
• 1/4 cup Maple Syrup
• 1 ripe Banana
• 1 tbsp. Chia Seed + 1 tbsp. Water
• 1 tsp. Vanilla Extract
• 1/2 tsp. Baking Soda
• 1/2 tsp. Sea Salt

Directions:

1. Preheat oven to 375F degrees
2. Combine Chia Seed & Water and set aside for 15 minutes
3. Add all ingredients except Blueberries to a high-speed blender and blend on high until batter is smooth & creamy
4. Stir in Blueberries by hand
5. Pour batter into a silicon muffin pan (or use liners), filling each cavity until it is about 3/4 full
6. Bake for 10-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean
7. Allow muffins to cool in pan for 10 minutes before removing
8. Store in an air-tight container for up to a week (if they last that long)