Bulk Vegan Gravy Mix II

Bulk Vegan Gravy Mix II

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

Ingredients:

• 2 cups Instant Mashed Potato Flaked
• 1/2 cup Mushroom Powder
• 1/2 cup Nutritional Yeast
• 1/4 cup Corn Starch
• 3 tbsp Hoff’s Seasoning
• 1 tbsp Poultry Seasoning
• 1 tsp Salt
• Black Pepper

Directions:

1. Using a high speed blender, blend everything together into a fine powder
2. Dump all ingredients in a large wide mouth mason jar or preferred storage

Gravy

Ingredients:

• 1 cup Water or unsweetened Plant Milk
• 2 tbsp Gravy Mix 
• Salt & Pepper to taste 

Directions:

1. In a small pot over medium-high heat, whisk together Water or Milk & Gravy Mix
2. Bring to a boil, reduce to a simmer and whisk until desired consistency is reached, about 3-4 minutes
3. Season with Salt & Pepper if desired

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.

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. Open Milk container, remove 1/2 cup of Milk (use for something else), add Yogurt starter of choice
2. Recap & shake to combine
3. Pour Milk into 32oz/Quart wide mouth mason jar, leave some room at top
4. Place mason jar directly into Instant Pot
5. Cover with Instant Pot lid
6. Select Yogurt setting & change time to 14-18 hours
7. Let Yogurt cool on counter until room temperature, apply lid, transfer to refrigerator
8. Serve Yogurt with jam, fruit, nuts, etc. or use as a base to a sauce/dressing

Hoff Thoughts: 

• Sterilize mason jar using microwave: wash jar, leave wet & a little water in the jar, microwave 1 minute (until water boils)
• Timing: Start IP by 3:00pm to finish by 9:00am next day
• 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

Easier Basic DIY Yogurt (IP)

Easier Basic DIY Yogurt (IP)

Yields: 2-3 cups
dairy-free, egg-free, gluten-free, oil-free

Ingredients:

• 14 oz Extra Firm Tofu OR 6 cups homemade Soy Milk
• 1 cup Water (omit if using Soy Milk)
• 4 Vegan Probiotics Capsules (75 Billion) or Yogurt Starter packet or Whey from last batch
• Topping of choice (jam, fruit, nuts, etc.)

Directions (Instant Pot):

1. Blend Tofu, Water & Probiotics or Yogurt Starter OR whisk Soy Milk & Probiotics or Yogurt Starter
2. Pour directly into Instant Pot
3. Cover with lid
4. Select Yogurt setting & change time to 8 (mild) or 12 (tart) hours
5. Transfer Yogurt to another container or cool & strain for a thicker consistency & to retrieve Whey for next batch
6. Serve desired amount with jam, fruit, nuts, etc. or use to make a sauce

Hoff Thoughts: 

• Sterilize IP liner by placing in 400 degree oven for 15 minutes
• Soy Milk should be room temperature or no hotter than 110 degrees, if using
• 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

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

Red Lentil Rolls

Red Lentil Rolls

Yields: 4-5 rolls

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

Ingredients:

• 1 cup split Red Lentils
• 1/4 cup Water
• Juice from 1/2 a Lemon
• 2 tsp. minced Garlic
• 2 tbsp. Psyllium Husk
• 1 tbsp. ground Flaxseed
• 1 tbsp. Brown Sugar
• 1 tbsp. Hoff Seasoning
• 1 tsp. Baking Soda
• 1 tsp. Salt
• Sesame Seeds

Directions:

1. Soak Lentils in Water overnight or at least 1 hour
2. Pre-heat oven to 400 degrees
3. Drain Lentils very well
4. In a food processor blend all ingredients (except Sesame Seeds) until combined (30 seconds)
5. Roll dough with hands into 4-5 equal pieces
6. Sprinkle with Sesame Seeds
7. Bake for 15 minutes

Red Lentil Flat Bread

Red Lentil Flat Bread

 

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

Ingredients:

• 1 cup split Red Lentils
• 2 cups Water 
• 1 tsp. minced Garlic
• 1 tsp. Italian Seasoning
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt 

Directions:

1. Soak Lentils in Water overnight or at least 1 hour
2. In a high speed blender, blend all ingredients until pureed (30 seconds)
3. Pour batter onto silicone baking pan, air-fry at 400 degrees for 20-25 minutes
4. Allow to cool before removing
5. Cut into pieces

Hoff Thoughts: Use as sandwich slices, or dip into Dal or soup.

Red Lentil Pizza Crust

Red Lentil Pizza Crust

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

Ingredients:

• 1 cup split Red Lentils
• 1 cup Water 
• 1 tsp. minced Garlic
• 1 tbsp. Psyllium Husk
• 1 tbsp. Brown Sugar
• 1 tsp. Italian Seasoning
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt 

Directions:

1. Preheat oven to 400°F
2. In a high speed blender, blend all ingredients until pureed (30 seconds)
3. Pour batter onto a parchment paper lined baking sheet
4. Spread thinly/thick (thicker along the edge) & evenly using a spatula
5. Bake for 15 minutes, until edges lift easily
6. Allow to cool before attempting to remove the crust
7. Flip crust & cook additional 5 minutes
8. Top pizza and cook for another 3 minutes to heat toppings

Hoff Thoughts: For a 11X17” sheet pan (serves 2), make two separate batches. Doubling the recipe just doesn’t work well for either the Vitamix or a food processor.

Hoff’s Seasoning Mix

Hoff’s Seasoning Mix

Yields: about 16oz. “ish”
dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 container Onion Powder
  
• 1 container Garlic Powder
• 1 container Paprika
• 1 tbsp. Turmeric
• 1 tbsp. Kelp Granules

Directions:

1. Dump everything into a 16oz. mason jar or something similar
2. Apply lid & shake to combine

Hoff Thoughts: These are my three holy grail seasonings, that I use in almost all of my cooking; with Turmeric & Kelp for added health benefits. Now instead of pulling all these seasonings out every time, I just grab the one jar. It’s the little things that bring joy. What your signature seasoning mix?

Hoff’s Waffle Pizza Crust

Hoff's Waffle Pizza Crust

Yields: 6ish Pizza Crusts

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

Ingredients:

• 2 cups Chickpea Flour
• 2 cups Water 
  
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Sea Salt 

Directions:

1. Using a high speed, blend all ingredients until smooth (about 30 seconds)
2. Add more Water if necessary to get a batter consistency
   
3. Let set-up for 10 minutes
4. Cook like any other Waffle, but using a non-stick waffle plate/mold, no oil needed
   
5. Add Sauce & toppings
6. Air-fry at 400 degrees for 2-3 minutes

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. 

Caramelized Onions (IP)

Caramelized Onions (IP)
Yields: 1 Onion
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 1 Sweet Onion (half moon slices)
• 1 tsp. Sugar
• 1 tsp. Sea Salt

Directions:

1. Turn on Saute setting, to heat up pot
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. If too much water is left, turn on Saute setting until desired amount is left
9. Enjoy or store in the fridge for up to 2 weeks!

Hoff Thoughts: I prefer to use my 3 qt Instant Pot, when I only need one Onion, however, I pull out the 6 qt when I need to make a few Onions.

Hoff's Veggie Broth (Instant Pot)

Hoff's Veggie Broth (Instant Pot)

Yields: depends on amount of Veggies
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free


Ingredients:

• Water
• Veggies Scraps (Celery, Carrots, Cilantro, Onions, etc.)
• 2 tsp. Sea Salt
• 1 tsp. Paprika
  
• 1 tsp. Onion powder
• 1 tsp. Garlic powder

 
Directions:

1. Throughout the week gather Veggie scraps and store in a zip-lock bag in the freezer until ready to make Broth
   
2. Dump Veggie scraps in the IP
3. Add Seasonings
4. Add enough Water to cover all Veggies
   
5. Lock lid in place and make sure pressure release valve is closed
6. Press "Manual" button and adjust cooking time to 15 minutes at high pressure
7. When done, use natural release method (the longer it sits, the darker the broth gets)
8. Using a strainer spoon, extract the larger Veggies pieces (remember you want to save the liquid, not the other way around)
9. Using a funnel and fine mesh strainer, carefully pour Broth into mason jars or storage container of choice (a second set of hands makes this easier)
   
10. Can be frozen for later use or kept in the fridge for up to a week

Rice Paper Bacon!

Rice Paper Bacon!

Yields: 12 pieces
meat-free, dairy-free, egg-free, gluten-free, oil-free

Ingredients:

• 4 sheets Rice Paper

Marinade:

• 2 tbsp. Braggs
• 1 tbsp. Maple Syrup
• 2 tsp. Liquid Smoke
• 1 tsp. Honey
• 1/2 tsp. Paprika
• 1/2 tsp. Garlic
• Pepper

 Directions:

1. Whisk marinade ingredients together in a medium bowel, you want enough room to work with the Bacon, set aside
2. Place warm water in a shallow dish, like a pie dish
3. Soak two Rice Paper sheets together for about 10 seconds
4. Place on cutting board and using a large knife, cut one slice about the size of Bacon 
5. Immediately transfer Bacon to marinade and coat both sides
6. Lay Bacon on silicon lined baking sheet
7. Continue step 4 - 6 until all Bacon is prepared
8. Sprinkle left over marinade over Bacon
9. Bake at 400 degrees for 7 minutes
10. DO NOT walk away, Bacon will go from crisp to burnt very quickly
11. Bacon will continue to cook on baking sheet until removed
12. Good hot & cold

Chickpea Pizza Crust

Chickpea Pizza Crust
Serves: 1 Crust
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 1 cup Chickpea Flour
• 1 cup Water
• 1 tbsp. Apple Cider Vinegar
• ¼ tsp. Baking Powder
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ¼ tsp. Sea Salt

Directions:

1. Preheat oven to 400°F
2. In a small bowl, mix together all ingredients until smooth, let sit for at least 30 minutes
3. Pour batter into a Cuisinart Griddler
4. Level using a spatula
5. Bake for 8 minutes at 425°F
6. Carefully remove with a spatula (at this point, the dough is fully cooked)
7. Dress your pizza and cook in the oven at 400°F for another 15-20 minutes

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.

Quinoa Pizza Dough

Adapted From: http://www.themicrovorediet.ca/#!2-Ingredient-Quinoa-Bread-Microvore-Recipes/qoax1/5729409f0cf28ad72abc5098

Quinoa Pizza Dough

Yields: 8 pieces
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1 cup Quinoa
• 1 cup Water + 1/2 cup Water (reserved)
• 1 tsp. Sea Salt 
• 1/2 tsp. Baking Powder
• *Seasonings (optional)

Directions:

1. Rinse Quinoa, then soak in 1 cup Water for 15 minutes
2. Add 1/2 cup reserved Water, Salt & Seasonings (optional) to soaked Quinoa
3. Blend using a high speed blender or Nutribullet until smooth
4. Pour batter into a Cuisinart Griddler
5. Level using a spatula
6. Bake for 15 minutes at 425 degrees
7. Carefully remove with a spatula (at this point, the dough is fully cooked)
8. Dress your pizza and cook in the oven at 400 degrees for another 10 - 15 minutes or until the toppings are warm

Hoff Thoughts: I soaked right in the Nutribullet container - easier clean-up.  The bread itself is pretty bland.  Seasoning ideas: Nutritional Yeast, Rosemary, Dried Onion Flake, Garlic Powder, etc.  I did attempt to make this dough in the oven with not much success.  If using an oven be sure to spread the dough out to avoid it still being raw in the middle and use parchment paper.

Basic DIY Yogurt (IP)

Basic DIY Yogurt (IP)
Yields: 5 servings
dairy-free, egg-free, gluten-free, oil-free

Ingredients:

• 32 oz. room temperature Plant-based Milk (no preservatives, sweeteners, etc.)
• 1 package Vegan Yogurt Starter (Belle & Bella)
• 1 tsp. Arrowroot
• Topping of choice (jam, fruit, nuts, etc.)

Directions (Instant Pot):

1. Blend Milk, Yogurt Starter & Arrowroot together
2. Pour into five single serving containers
   
3. Carefully place containers in IP with no lids
4. No need to add water or use trivet
5. Lock lid in place and make sure pressure release valve is closed (IP will never come up to pressure)
6. Select Yogurt setting & change time to 12 hours
7. When complete, add Yogurt topping, put on lids & refrigerate up to one week

Hoff Thoughts: It's important to pick a plant-based milk with just the main ingredient & water, nothing else - for instance soy beans and water.  To accomplish this task, you'll have to look for self-stable plant-based milk and not the refrigerator kind.  For my containers I like to use wide mouth, half pint Mason jars - super cute!  You can stir, shake or blend your base yogurt ingredients - I prefer to use the Vitamix so I know everything is incorporated - this however yields a lot of foam which needs to be discarded.  Your IP will never come up to pressure and the timer will keep changing, just let it go and trust the process.  The end result is amazing, creamy goodness that will have you off the store-bought junk for good!

Hoff's Tempeh Bacon

Hoff's Tempeh Bacon
Yields: about 20 pieces
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 package Tempeh
• 2 cups Veggie Broth
• 3 tbsp. Braggs
• 2 tbsp. Maple Syrup
• 2 tbsp. Molasses 
• 1 tbsp. Liquid Smoke
• 1 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder

Directions:

1. Stir all ingredients (except) Tempeh together in a medium sauce pan and bring to a boil over high heat
2. Meanwhile, slice Tempeh on an angle to achieve thin slices
3. Add Tempeh to the boiling Marinade
4. Reduce to a simmer, cover & cook for 20 minutes
5. Brown in a non-stick frying pan

Hoff Thoughts: The Tempeh will absorb the marinade and swell, so don't go crazy with thick slices.  Too much for one meal?  No worries - these babies will keep in the fridge for a week!

Fridge Pickles

Fridge Pickles
Yields: 5-6
dairy-free, egg-free, oil-free, soy-free, gluten-free 


Ingredients:

• 5-6 Pickling Cucumbers (sliced)
• 1 cup White Vinegar
• 1 cup Water
• 2 Garlic Cloves (crushed)
• 1 tbsp. Sugar
• 1 tbsp. Sea Salt
• 1 quart Mason Jar

Directions:

1. Toss Cucumbers with Salt and allow to sit for 30 minutes
2. Meanwhile, dissolve Sugar in Vinegar & Water
3. Place Garlic in the Mason Jar
4. Add Pickles spears
5. Cover with Vinegar & Water
6. Allow to pickle in the fridge for at least 2 days
7. Store in the fridge

Hoff Thoughts: If you leave the Cucumbers whole, they will take longer to pickle.  This is so ridiculously simple that I may never buy pickles again!

Vegan Sour Cream

Vegan Sour Cream
Yields: About 1 1/2 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 1 cup Cashews
• 1 Lemon

Directions:

1. Cover Cashews with Water & soak for at least one hour
2. Drain Cashews
3. Place Cashews & juice from Lemon in mini food processor
4. Pulse until Cream is very smooth
5. Add a bit of Water if desired consistency is not coming together

Hoff Thoughts: Should you actually have any leftovers, store covered in the refrigerator for up to five days.  Ideally you want to soak the Cashews overnight, but really who has that kind of foresight?