Roasted Chickpeas

Roasted Chickpeas

Yields: 1 cans worth
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 15 oz can Chickpeas (drained, do not rinse)
• 1-2 tsp Hoff’s Seasoning
•  Sea Salt to taste

Directions:

1. Spread Chickpeas in single layer onto a parchment paper lined baking sheet
2. Sprinkle with Seasonings
3. Air-fry for 30 minutes, stir, 5 more minutes; watch for burning
4. Store in container with air-flow, at room temperature; good for a few days

Onion Rings

Onion Rings 

Yields: 2 servings
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1 large Sweet Onion (sliced)
• 1 cup GF Panko Bread Crumbs
• 1 cup Oat Flour
• Water
• 2 tbsp. Nutritional Yeast
• 1 tsp. Sea Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder 

Directions:

1. Whisk together Oat Flour, Yeast & Seasonings
2. Add Water & stir until a pancake-like batter is reached
3. Add Panko crumbs to another shallow dish
4. Dunk each Onion Ring into the wet batter, followed by Panko crumbs
5. On a silicon lined baking sheet spread out Rings
6. Air-fry at 475 degrees for about 15 minutes or until crunchy

Energy Bars

Energy Bars

Yields: about 8-10 bars
dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 2 cups Old Fashioned Oatmeal
• 1/2 cup Oatmeal
  
• 1/3 cup canned Pumpkin
• 1/3 cup Maple Syrup
  
• 1/4 cup Raisins
• 1/4 cup Craisins
  
• 1 tsp. Pumpkin Spice
• 1 tsp. Baking Powder
  
• 1 tsp. Sea Salt

Directions:

1. In a medium bowl mix together first three ingredients (wet ingredients)
2. Then mix in remaining ingredients
3. Spoon batter into a 9X9 glass/silicon baking dish, level out mixture and press down to pack the bars together
   
4. Freeze for 15-20 minutes to set-up
   
5. Cut into equal bars, store in the fridge or freezer
   

 

Hoff Thoughts: Additional add-in suggestions: (these do increase calorie density &/fat or both) almond butter, pistachios, chocolate chips, dates.

Lemon Freeze

Lemon Freeze
Servings: 5
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 22 oz. can Lemon Filling (verify vegan)

Directions:

1. Evenly divide filling into five small containers
2. Freeze
3. Allow to thaw slightly before serving

Maple Popcorn

Maple Popcorn

Serves: 1
dairy-free, gluten-free, oil-free, soy-free 

Ingredients:

• 1/2 cup Organic Corn Kernels
• 2 tbsp. Maple Syrup
• 1 tsp. Sea Salt

Directions:

1. Add Corn Kernels to microwaveable container
2. Microwave for 2 minutes (or less depending on your microwave)
3. Stop Microwave when popping slows down
4. Pour Popcorn into large bowl, mix in Syrup & Salt
5. Enjoy the show!

Hoff's Chocolate Oatmeal

Hoff's Chocolate Oatmeal
Serves: 1
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1 cup Water
• 1/2 cup Old Fashioned Oatmeal
• 1/4 cup Frozen Blueberries
• 1/4 Puffed Rice Cereal
• 1 tbsp. Maple Syrup
• 1 tsp. Cacao Powder 
• Pinch of Sea Salt (optional)

Directions:

1. In a small bowl, combine Oatmeal & Milk
2. Microwave for 2 minutes
3. Mix in Maple Syrup & Cacao Powder
4. Top with Blueberries & Rice Cereal

  Hoff Thoughts: The frozen Blueberries help to cool down the Oatmeal, no need to thaw beforehand.  This is perfect when you are craving something sweet, but don't want to sabotage your healthy ways.

Hoff's Chocolate Date Balls

Hoff's Chocolate Date Balls
Yields: 5-6 servings
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 1 cup rolled Oats
• 1/4 cup Water 
• 1/4 cup Raisins
• 8 pitted Dates
• 1 tbsp. Almond Butter
• 1 tbsp. Cacao Powder
• 1/2 tsp. Sea Salt

Directions:

1. Blend ingredients together; I use my NutriBullet
2. Roll into bite size balls
3. Allow to set-up in the fridge
4. Enjoy as a snack on the go!

DIY Microwave Popcorn

DIY Microwave Popcorn
Serves: 1
dairy-free, gluten-free, oil-free, soy-free

Ingredients:

• 2 tbsp. Organic Corn Kernels
• 1 Paper Lunch Bag

Directions:

1. Add Corn Kernels to bag
2. Fold over top of bag once, about 1/8" (you need plenty of room for the Popcorn)
3. Seal with 2 staples
4. Microwave for 2 minutes (or less depending on your microwave)
5. Stop Microwave when popping slows down
6. Season & enjoy the show!

Hoff Thoughts: Was I concerned that the staples would start a fire.  Of course, I've had my share of microwave fires, but Alton Brown said it was OK and it was.  But I wouldn't walk away while cooking...

Super Simple Chips

Super Simple Chips
Yields: As much as you can handle!
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• Oil-less Corn Tortillas

Directions:

1. Pre-heat oven to 350 degrees
2. Using a knife or pizza cutter, slice stacked Tortillas into favorite chip shape
3. Spread pieces out on a baking sheet so nothing is touching
4. Bake for 10-15 minutes

Hoff Thoughts: You'll see that I use a cast iron pizza sheet to do my baking deeds.  This may throw my cooking time off from say a standard baking sheet - after 10 minutes start peaking at your chips and pull before they start to brown.

Cheddar Kale Chips

Cheddar Kale Chips

Yields: 1 bunch of Kale
dairy-free, egg-free, oil-free, gluten-free


Ingredients:

• 1 bunch of Kale (must be dry)
• 1 Red Pepper (rough chopped)
• Juice of 1 Lemon
• 1 Garlic clove
• 1/2 cup Cashews
• 1/3 cup Nutritional Yeast
• 1 tbsp. Braggs
• 1 tsp. Paprika
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder

Directions:

1. Preheat oven to 350 degrees
2. Blend all ingredients (minus the Kale) in a high speed blender (ahem, Vitamix)
3. De-stem Kale and tear or cut into chip size pieces
4. In a medium bowl, mix together Kale & "Cheddar" Sauce (just get your hands in there)
5. Spread Kale onto parchment paper lined baking sheet
6. Bake for 10-20 minutes or until crispy, halfway through mix-up the Kale

Hoff Thoughts: How to handle leftovers?  There won't be any. Ok, ok, these don't look so great, but we're going for taste here, not a beauty contest.

Hoff's Pumpkin Power Bar

Hoff's Pumpkin Power Bar
Yields: 15 bars
dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 3 cups Whole Oats
• 1 15 oz. can Pumpkin
• 1/2 cup Vegan Chocolate Chips
• 1/2 cup dried Cranberries
• 1/2 cup Almond Butter
• 1/2 cup Maple Syrup
• 1/2 cup Cashews (smashed)
• 1 tbsp. Ground Flax Seed
• 1 tsp. Pumpkin Pie Spice
• 1 1/2 tsp. Sea Salt

Directions:

1. Pre-heat oven to 350 degrees
2. In a large mixing bowl combine Oats, Chocolate Chips, Cranberries, Cashews, Flax Seed, Pumpkin Spice and Sea Salt
3. In a small sauce pot over medium-high heat, stir Almond Butter & Maple Syrup until silky and shiny (about 4 minutes)
4. Remove from heat, thoroughly combine with Oat mixture, add Pumpkin
5. Press mixture into a 9x13 glass baking dish
6. Bake for 20 minutes or until firm
7. Cool before cutting
8. Store in the fridge

Hoff Thoughts: I never chop nuts, I simply place them in a Ziploc bag and using the end of a sturdy glass, smash them into bits - easier, faster, more therapeutic.

Hoff's Caramel Corn

Hoff's Caramel Corn

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

Ingredients:

• 3/4 cup Corn Kernels
• 1/2 cup Brown Rice Syrup
• 1/2 cup packed Brown Sugar
• 1/2 cup White Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt

Directions:

1. Preheat oven to 250 degrees, removing top rack and adjusting lower rack to accommodate a large, tall metal stock pot
2. Using an air popper, pop corn and place in large, tall metal stock pot
3. In a heavy 2 quart saucepan, over medium heat, stir constantly Brown Rice Syrup, both Sugars & Salt until boiling
4. Boil for 5 minutes without stirring
5. Remove from heat
6. Stir in Baking Soda & Vanilla
7. Pour Syrup over Popcorn
8. Stir to coat
9. Bake for 20 minutes in stock pot, stirring after 10 minutes
10. Spread Caramel Corn over parchment paper until cooled
11. Break apart & store in airtight container

 

Hoff's Sweet Potato Chips

Hoff's Sweet Potato Chips
Serves: 2

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

Ingredients:

• 2 Sweet Potatoes (peeled)
• 1 tbsp Honey/Maple Syrup
• 1 tbsp Brown Sugar
• 1 tsp Cinnamon
• 2 tsp Sea Salt

Directions:

1. Using a Mandolin on the thinnest setting, cut Potatoes into chips
2. Place Chips into a large Ziploc bag with Honey/Maple Syrup & Seasonings
3. Toss to coat
4. Line the glass turntable of your microwave with parchment paper
5. Spread Chips out (do not overlap)
6. Microwave for 8 minutes or until crispy

Sweet Potato Chips w/Honey Mustard Sauce

Sweet Potato Chips w/Honey Mustard Sauce

Yields: About 3 cups Chips & 1/2 cup Sauce
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

Chips

• 1 large Sweet Potato (peeled)
• 1 tsp Cinnamon
• 1 tsp Sea Salt

Dipping Sauce

• 3 tbsp Honey Mustard
• 2 tbsp Honey
• 1 tbsp Water
• 2 tbsp Brown Sugar
• 1 tsp Pumpkin Spice
• 1 tsp Ground Ginger
• 1/2 tsp Sea Salt
• Dash of Cayenne Pepper

Directions:

1. Using a Mandolin, on the thinnest slice setting, slice the entire Sweet Potato
2. Place Potato Slices, Cinnamon & Sea Salt into a ziplock bag
3. Toss to coat
4. Cut a piece of Parchment Paper the size of your microwave turntable
5. Line Parchment Paper with Potato Slices, avoid overlapping
6. Microwave 4-5 minutes until Chips just begin to brown & have fully dried out (times vary depending on your microwave)
7. Repeat steps 5 & 6 until all Potatoes are cooked

My2Cents: 
Don't walk away from these Chips - the Potatoes go from orange to brown very quickly.

Lime Potatoes Chips

Lime Potatoes Chips

Yields: About 4 cups
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

• 1 White Potato (peeled)
• 1 Lime
• 1 tsp Sea Salt

Directions:

1. Using a Mandolin, on the thinnest slice setting, slice the entire Potato
2. Spread out Potato slices and blot up excess moisture with a paper towel
3. Place Potato Slices, Juice of Lime & Sea Salt into a ziplock bag
4. Toss to coat
5. Cut a piece of Parchment Paper the size of the turntable of your microwave
6. Line Parchment Paper with Potato Slices, avoid overlapping
7. Microwave 4-5 minutes until chips just begin to brown & have fully dried out (times may vary depending on your microwave)

My2Cents:
I tend to reserve the microwave for only warming things leftovers or a cup of water for Honey Tea!  But after being disappointed with using the oven with this recipe, I discovered that the microwave did a much better & quicker job at drying out the Chips.  The key to crispy Chips is getting the thinnest slice possible, which really isn't possible with a knife (at least I'm not that good).

Blueberry Donuts

This recipe is an and adaptation of Easy Baked Doughnuts from One Green Planet.

Blueberry Donuts
Yields: 6-9 large donuts, 12 mini donuts
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

Dry

• 1 1/2 cup Whole Wheat Pastry Flour
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp Ginger
• pinch Sea Salt

Wet

• 3/4 cup Vanilla Almond Milk
• 1 cup Blueberries
• 1/4 cup Apple Sauce
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, whisk together dry ingredients
3. In a liquid measuring cup, whisk together wet ingredients
4. Pour the wet ingredients into the dry ingredients and whisk together until just combined
5. Carefully spoon batter into a non-stick donut pan (oiling pan is not necessary)
6. Bake for 12 minutes
7. Allow to cool completely for easy removal

Hoff's Potato Chips

Hoff's Potato Chips
Serves: 2

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

Ingredients:

• 2 Baking Potatoes (peeled)
• 1 tbsp. Vinegar (optional)
• 2 tsp. Sea Salt

Directions:

1. Using a Mandolin on the thinnest setting, cut Potatoes into slices
2. Place Potato slices into a large Ziploc bag with Vinegar & Salt
3. Toss to coat
4. Line the glass turntable of your microwave with parchment paper
5. Spread Chips out (do not overlap)
6. Microwave for 8 minutes or until crispy

Hoff's Pumpkin Cookies

These cake-like cookies kick autumn off right!


Hoff's Pumpkin Cookies
Yields: About 2 dozen
dairy-free, egg-free, oil-free, soy-free 


Ingredients:

•  2 1/2 cups Whole Wheat Pastry Flour
• 3 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 cup White Sugar
• 1/2 cup Brown Sugar
• 1 - 15 oz can Pumpkin
• 4 oz Apple Sauce
• 1 tbsp Maple Syrup

Directions:

1. In a medium bowl, whisk together Flour, Pumpkin Spice, Baking Soda, Baking Powder & Salt
2. In another medium bowl, whisk together White Sugar & Brown Sugar, stir in Pumpkin, Apple Sauce, & Maple Syrup
3. Mix together dry ingredients with wet ingredients
4. Drop spoonfuls of batter onto baking tray
5. Bake at 350 degrees for 13-15 minutes

Optional Glaze:

Ingredients:

• 2 cups Powder Sugar
• 3 tbsp Vanilla Almond Milk
• Dash of Sea Salt

Directions:

1. Whisk together all ingredients until glaze is formed
2. Allow cookies to cool before pouring on glaze

Add-in Ideas:

• Craisins
• Chocolate Chips
• Nuts

Semi-Homemade Tortilla Chips

Semi-Homemade Tortilla Chips
Yields: As many as you want to make
oil-free, soy-free


Ingredients:

• Oil-free Corn Tortillas
• 1 Lime
• Sea Salt

Directions:

1. Spread out Tortillas & drizzle with Lime Juice
2. Season Tortillas with Sea Salt
3. Pile Tortillas into a stack
4. Using a large knife or pizza cutter, cut Tortillas into 4 pieces to form triangles
5. Bake at 400 degrees for 10 minutes
6. Using a spatula, move chips around, flipping if necessary
7. Bake at 400 degrees for 3 - 10 minutes, checking frequently to prevent burning

My2Cents: Experiment with your chip shapes, try long strips for salads, like Hoff's Taco Salad!  Experiment with seasonings, salt is the natural go to buy try cinnamon sugar for something sweet!  Don't like lime?  Use water instead.  Watch these guys, they can turn on your quickly, check often to prevent burning.  I bake on a cast iron sheet, which may accelerate my cooking time, if you're using a traditional baking sheet, you may need to flip your chips after 10 minutes and then continue cooking for another 10 minutes.

Crispy Rice Treats

This is a slightly modified version of Healthy Appetite with Ellie Kreiger's Crispy Rice Treats from the Food Network.

Crispy Rice Treats
Yields: 15 squares
dairy-free, egg-free, oil-free, soy-free
 

Ingredients:

• 1/2 cup Honey
• 1/2 Almond Butter
• 1 tsp Salt
• 1 - 5oz bag of Craisins (flavor of choice)
• 6 cups Whole Grain Brown Rice Krispies

Directions:

1. Prep 9 X 13 Pan: Spray with cooking spray & wipe with paper towel to minimize oil
2. Over medium-low heat, melt together, Honey & Almond Butter, then stir in Salt
3. Add Craisins & Rice and stir to coat
4. Press down into pan & chill in refrigerator until set (about 30 minutes)
5. Cut & Enjoy!

My 2 Cents: I recall making rice krispy treats as a kid and they were a bitch!  Getting the rice krispies coated and combined before the marshmallow set-up was a real pain in the ass and forget clean-up!  These are much, much easier to make, healthier for you and clean-up is a breeze!  Consider these for your next party!


What I Modified:

1. I used Almond Butter instead of Peanut Butter, because I have a peanut allergy.
2. I added Salt for flavoring.
3. I used a full bag of Craisins instead of dried cherries, no need to chop.
4. I only use oil if I absolutely have to and when I do, I try to use as little as possible, hence the wiping of the pan with the paper towel.  Oil is nothing but concentrated fat and calories - you don't need it!