Wednesday, February 11, 2015

Hoff's Split Pea Soup II (Instant Pot)

Hoff's Split Pea Soup II (Instant Pot)
Makes: About 10 cups
meat-free, dairy-free, egg-free, oil-free

Ingredients:
  • 1 lb. Split Peas (rinsed)
  • 4 cups hot Veggie Broth
  • 4 cups hot Water
  • 8 oz. Smoked Tempeh (chopped)
  • 1 Zucchini (shredded)
  • 1 medium Onion (chopped)
  • 2-3 cloves of Garlic (minced)
  • 1 15oz. can Diced Potatoes (rinsed & drained)
  • 1 15oz. can Sliced Carrots (rinsed & drained)
  • 2 tbsp. Liquid Smoke
  • 2 tbsp. Vegan Worcestershire Sauce
  • 1 tbsp. Cumin
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1 Bay Leaf
  • Season with Sea Salt

Directions:
  1. Place all the ingredients into the Instant Pot, placing the Bay Leaf on top
  2. Cook Manually on High Pressure for 7 minutes
  3. Let the steam release naturally
  4. Remove Bay Leaf
  5. Stir & serve!

Hoff Thoughts: By starting with hot Water & Veggie Broth, you can cut the cooking time down.  I use the canned ingredients to cut down on the prep work, but you could quarter a few Baby Yellow Potatoes and chop a few Carrots (or chop shredded Carrots) just as well.  Yes, the soup is a bit watery the first day, but this makes a lot of soup and the leftovers will be the split pea consistency you're used to.


Monday, February 9, 2015

Random Acts of Kindness Week

International Random Acts of Kindness Week is February 9-15, 2015. Take this week to step out of your normal routine or comfort zone and attempt a new random act of kindness each day of the celebratory week.  Like the way it feels?  Keep it going beyond the this week...

https://www.randomactsofkindness.org/rak-week



Hoff's Lasagna Pasta

Hoff's Lasagna Pasta
Serves: 4
meat-free, dairy-free, egg-free


Ingredients:
  • 1 package Whole Wheat Lasagna Noodles
  • 29 oz. can Tomato Puree
  • 1/2 cup Pasta Water (reserved)
  • 2 Field Roast Vegan Sausages (chopped)
  • 1 medium Sweet Onion (half moon slices)
  • 2 Garlic Cloves (minced)
  • 1 tsp. Italian Seasoning
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Sea Salt

Directions:
  1. Break Pasta into random pieces and cook to al dente according to box directions
  2. Meanwhile, bring the Tomato Puree & Spices to a boil, then reduce to a simmer while Pasta cooks
  3. In a medium non-stick skillet over medium-high heat, sautee Onions until browned
  4. Add Sausage and lightly sear/brown
  5. Add Garlic and stir constantly for 30 seconds to prevent burning
  6. Stir Onions Sausage & Garlic into Sauce
  7. Once Pasta is done, combine with Sauce, add Pasta Cooking Water to thin Sauce if necessary and dig in

Hoff Thoughts: This dish would equally rock by subbing in thinly sliced Portobello Mushrooms for the Sausage.


Saturday, February 7, 2015

Hoff's Chinese Sauce

Hoff's Chinese Sauce
Yields: about 5 oz.
dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 2 tbsp. Mirin
  • 2 tbsp. Tamari or Braggs
  • 1 tbsp. Rice Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Vegan Worcestershire Sauce
  • 1 tbsp. Fruit Preserve
  • 1 tbsp. Maple Syrup or Honey

Directions:
  1. Combine all ingredients in a small jar or bowl  & either shake or whisk to combine
  2. Pour over desired food and heat through

Hoff Thoughts: Use this sauce for a stir-fry or a simple rice noodle with broccoli dish.


Tuesday, February 3, 2015

Hoff's Breakfast Burrito

Hoff's Breakfast Burrito
Yields: 6-8 Burritos
meat-free, dairy-free, egg-free, oil-free


Ingredients:
  • 6-8 Whole Wheat Flour Tortillas
  • 12 oz. firm Tofu (drained)
  • 1 package Smoked Tempeh (optional)
  • 1 Red Pepper (chopped)
  • 1/2 Sweet Onion (chopped)
  • 2 cups Mushrooms
  • 1/2 cup sliced Black Olives (rinsed & drained)
  • 3 tbsp. Nutritional Yeast
  • 2 tbsp. Braggs
  • 2 tbsp. Mustard
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Cumin
  • 1/2 tsp. Paprika
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  •  1/2 tsp. Sea Salt

Directions:
  1. In a large non-stick frying pan over medium-high heat, sautee Red Pepper, Onions & Mushrooms in Braggs until browned & softened and liquid evaporates
  2. Crumble in Tofu
  3. Add Tempeh, Black Olives & remaining Seasonings
  4. Toss everything together until thoroughly combined and heated through
  5. Before serving make sure all liquid has cooked out
  6. Place a large spoonful of Tofu Scramble into Tortilla, top with optional Salsa & chopped Avocado
  7. Roll & enjoy!