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. 

Hoff's Falafel w/Tzatziki Salad

Hoff's Falafel w/Tzatziki Salad

Serves: 2

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

Ingredients:

• 4 cups Lettuce of choice
  
• 6-8 Falafels
• Cucumber (sliced)
  
• Cherry Tomatoes (quartered)
  
• Red Onion
• Pickle Relish

Tzatziki Ingredients:

• 15 oz. can White Beans (rinsed & drained)
  
• 1/2 Cucumber (peeled) 
• 1/2 cup plant-based Milk
  
• 1/2 cup Cashews (optional)
• Juice of one Lemon
  
• 2 tbsp. Dill (dried or fresh)
  

 

Directions:

1. Prepare Fafalel according to box directions
   
2. Meanwhile, in 2 large bowls, divide Salad ingredients equally or to preference
   
3. Using a high speed blender, blend Tzatziki ingredients (except Dill) until smooth, mix in Dill, transfer to a storage container and chill in the fridge until needed
   

Hoff Thoughts: This makes a lot of dressing, more than what is needed for two salads, plan accordingly.

Hoff's Lasagna III

Hoff's Lasagna III
Yields: About 6 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
 
Ingredients:

• 16 oz. gluten-free Pasta
• 1 medium Zucchini (shredded)
• 1 jar Spaghetti Sauce (Prego Light)
• 1 15 oz. can of Tomato Sauce
• 14 oz. firm Tofu (drained)
• 1 15 oz. can Black Beans (rinsed & drained)
• 1/2 cup Nutritional Yeast
• Juice from 1 Lemon
• 2-3 cloves of Garlic
• 2 tbsp. Italian Herbs
• 2 tbsp. Sea Salt
• Nutritional Yeast

Directions:

1. Preheat oven to 350 degrees
2. Soak Pasta in hot water for 10 minutes, drain & mix with Spaghetti Sauce
3. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic & Italian Herbs until creamy
4. In a 9x13 baking dish, create the following layers
5. First Layer: 1 layer of Pasta & Tofu mixture
6. Second Layer: 1 layer of Pasta & shredded Zucchini
7. Third Layer: 1 layer of Pasta, top with can of Tomato Sauce & sprinkle with Nutritional Yeast
8. Cover & bake for 40 minutes, check Pasta for doneness
9. Cool for 10 minutes before cutting

Hoff's Lemon Basil Pasta

Hoff's Lemon Pasta

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

Ingredients:

• 12 oz. Gluten-free Pasta
• 1 Zucchini (chopped)
• 1 cup Mushrooms (sliced)
• 1 cup fresh Basil (chopped) or 1 tbsp dried
• 1 cup Sweet Onion (sliced)
• 2.25 oz. can sliced Black Olives (rinsed & drained)
• 1/4 cup Lemon Juice
• 1/2 cup Pasta Water (reserved)
• 1/2 cup Nutritional Yeast
• 1 tsp. Garlic Powder
• Salt & Pepper to taste

Directions:  

1. Cook Pasta according to directions
2. Meanwhile lay Zucchini, Mushrooms & Onion on a baking tray & air-fry at 400 for 15-20 minutes
3. Once everything is done, combine Pasta w/Veggies, stir in Black Olives, Basil & Lemon, add seasonings
4. Add reserved cooking water if Pasta is too dry
5. Enjoy!

Hoff’s Simple Vegan Cheese Sauce

Hoff’s Simple Vegan Cheese Sauce

Yields: about 1 cup

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

Ingredients:

• 1/2 cup Instant Mashed Potato Flakes
• 1/2 cup Nutritional Yeast
• 2 tbsp. Cashew Powder (optional)
  
• 1 tsp Miso Paste
• 1 cup Water or unsweetened Organic Soymilk
• Juice from 1 Lemon
  
• Splash Liquid Smoke (optional for smokey flavor)
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt

Directions:

1. Blend all ingredients together using a high speed blender, at the end, blend for a few seconds on low to remove any air bubbles
   
2. Immediately transfer Sauce to storage container or use, Sauce will continue to thicken as it cools
3. Clean blender immediately

 Hoff Thoughts: Try replacing all of the seasonings with 2 tsp. Taco seasoning.

Vegan Ranch Dressing

Recipe adapted from Nutmeg Notebook

Vegan Ranch Dressing
Yields: about 3 cups
dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 16 oz. Organic Silken Tofu (drained)
  
• 1/2 cup unsweetened plant-base Milk
• Juice from 1 Lemon
• 1 tbsp. Chia Seeds
  
• 1 tbsp. minced Garlic
• 1 tsp. Sugar
• 1 tsp. Dill
  
• 1 tsp. Onion Powder
  
• 1 tsp. Garlic
• 1 tsp. Sea Salt
  

Directions:

1. Using a high speed blender, blend all ingredients until smooth
2. Keep in the fridge up to 1-2 weeks

 

KISS: Maple/Mustard Glazed Potatoes w/Green Beans

  KISS: Keep It Super Simple! 

I know there is typically another "S" to that saying, but we don't need that negativity in our lives.

This is a brand new series in which I share super simple meal ideas; because we vegans tend to get so buried in complex recipes that we forget that a meal can simply consist of a starch/grain and a veggie and be perfectly satisfying.

I pair each of these meals with a simple side salad and that's it! As a recovering bulk meal creator, I was quite skeptical that these meals would be filling enough, but just try it, you'll be amazed.

Keep it Healthy!

 

Ingredients:

• Baby Yukon Potatoes
• Green Beans
• Maple Syrup
• Stone Ground Mustard
• Dried Onion
• Sea Salt

I like to steam-prep my Potatoes using the InstantPot for 1-2 minutes at the beginning of the week and then storing in the fridge for latter in the week. 

The I slice the Potatoes in half and mix with Maple Syrup & Mustard to coat and finish cooking in my Airfryer at 400 degrees for 20 minutes.

Meanwhile on the stove I heat through a can of Green Beans with the Dried Onion.

That's it! Plate & eat!