Baby Japanese Sweet Potatoes

Between 2-3 pm, I require a snacky snack.  Instead of hitting the vending machine, I prefer to make my own snacks.  Most recently, I have been delighting over baked, baby Japanese sweet potatoes to satisfy this period of hunger.

If you are unaware of the gloriousness of these gems, check out my post dedicated to them.

How did I find baby Japanese sweet potatoes?

Simple.  I asked the produce manager of my local grocer to start carrying them (it never hurts to ask).  But, instead of stocking the regular size, which I am used to gorging on for dinner, they stocked the baby ones.  At first, I was like, is this a joke?  What the hell am I supposed to do with these little things?  Then the light bulb went off - a couple of these would make the perfect snacky snack.

So, I grabbed three packs, which gave me roughly 20 potatoes.  Once home, I scrubbed them up, forked each one a few times and baked right on the rack at 400 degrees for about 30 - 40 minutes.  The long, thin potatoes require less time than the short, stocky fellows.  What resulted was pure bliss - the skins caramelized just so and their small stature make them the perfect finger food.  Off to work I went with my four potatoes a day allotment; the jealousy dripping from my co-workers faces. These taste just a good cold as they do warm.

You know you want to try them...

Keep it healthy!

Happy Memorial Day

Hoff's Cheesy Rice (Instant Pot)

Hoff's Cheesy Rice (Instant Pot)
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 4 cups Veggie Broth
• 2 cups Arborio Rice
• 1 cup unsweetened, plain plant Milk
• 1/2 cup Nutritional Yeast
• Season with Sea Salt

Directions (Instant Pot):

1. Stir Rice & Nutritional Yeast together
2. Add Broth and thoroughly combine
3. Lock lid in place and make sure pressure release valve is closed
4. Press "Manual" button
5. Decrease cooking time to 5 minutes
6. When done, use quick release method, watch for liquid splatter
7. Stir Rice, Rice will absorb excess liquid
8. Stir in Milk
9. Season with Sea Salt

Hoff Thoughts: Kick this up a notch by adding steamed Broccoli.

Soul :) Smile

Read Raju's story of rescue

Happy Mother's Day!

Chocolate Mousse

Chocolate Mousse
Servings: 4
dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 28 oz. Organic Silken Tofu
• 1 12 oz. bag Vegan Chocolate Chips
• 1 tsp. Vanilla
• Pinch of Sea Salt

Directions:

1. Preheat oven or toaster oven to 350 degrees
2. Spread Chocolate Chips onto a small baking pan & place in oven for about 3-4 minutes or until melted
3. Using a high speed blender, blend Tofu, Melted Chocolate Chips, Vanilla & Salt until smooth
4. Pour mixture into individual serving bowls/cups (I use pretty, cobalt wine glasses)
5. Allow a minimum of 20 minutes to set-up in the fridge
6. Serve chilled

Hoff Thoughts: So good, no one will know it's vegan!

Healthy Hoff Broccoli Mac & No Cheese

Recipe adapted from Plant-Fueled Trucker


Healthy Hoff Broccoli Mac & No Cheese
Yields: 6-8 serving
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 12 oz. Whole Wheat Pasta
• 1 15 oz. can Cannellini Beans (rinsed & drained)
• 2 cups plain unsweetened Cashew Milk
• 1 Roasted Red Pepper (jar)
• 3/4 cup Nutritional Yeast
• 2 tbsp. Apple Cider Vinegar 
• 2 tbsp. Arrowroot
• 2 tsp. Sea Salt
• 1 tsp. Cumin
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Paprika

Directions:

1. Cook Pasta according to directions
2. Meanwhile put remaining ingredients into Vitamix & blend until smooth
3. Drain Pasta, return to pot, mix in "Cheese Sauce"
4. Heat & stir until sauce thickens; about 1 minute
5. Enjoy!