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.

Hoff's Corn Chowder II (IP)

Hoff's Corn Chowder II (IP) 

Yields: About 6-8 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free


Ingredients:

Cream Sauce:

• 12 oz. frozen Cauliflower (thawed or steamed)
• 1 1/2 cups unsweetened plain Plant-Milk
• Juice from 1/2 Lemon
• 3 tbsp. Old Fashioned Oats
• 2 tbsp. Nutritional Yeast
• 2 tsp. minced Garlic
• 1 tsp. Miso (optional)
  
• 2 tsp. Sea Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder 

 Soup Base:

• 2 cups Veggie Broth
  
• 16 oz. bag frozen Organic Corn
• 1 cup Red Lentils
• 12 oz. jar Roasted Red Pepper
• 1/2 Sweet Onion (chopped)
• 2 tbsp minced Garlic
  
• 1 tsp Paprika
• 1 tsp Cumin
  
• 1 tsp Sea Salt

Directions:

1. Using a high speed blender, blend Cream Sauce ingredients together
   
2. Turn on Sautee feature of IP and brown Onions & Garlic, turn off feature
   
3. Add Soup Base ingredients & Cream Sauce to IP
4. Lock lid in place and make sure pressure release valve is closed
5. Press "Manual" button & reduce time to 25 minutes
6. When done, use quick release method
7. Using an inversion blender, blend soup until desired smoothness/chunkiness is achieved

 

 

Hoff's Apple Pie Oatmeal Bake

Hoff's Apple Pie Oatmeal Bake 

Servings: 6
dairy-free, egg-free, oil-free, soy-free, gluten-free
   

Ingredients:

• 3 cups Old Fashioned Oatmeal
• 3 1/2 cups unsweetened plant-based Milk
• 21 oz. can Apple Pie Filling
  
• 1 organic Honey Crisp Apples (chopped)
• 1/2 cup Brown Sugar
  
• 2 tsp. Apple Pie Spice
• 1 tsp. Sea Salt
  

Crisp Topping:

• 1/2 Cup Old Fashioned Oatmeal
• 2 tbsp. Brown Sugar
• 1 tsp. Apple Pie Spice
  

Directions:

1. Preheat over to 350 degrees
2. Stir Oatmeal, Milk, chopped Apples, Apple Pie Filling, Brown Sugar, Salt and Spice together
3. Transfer to a 9x9 glass baking dish
4. Using a high speed blender, pulse Crisp Topping ingredients until coarsely chopped
   
5. Layer on top of Oatmeal
   
6. Bake for 30 minutes
7. Serve with a drizzle of Maple Syrup if desired

Hoff's 15 Bean Veggie Soup (Instant Pot)

Hoff's 15 Bean Veggie Soup (Instant Pot)

Yields: 5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 1 pkg HamBeens® 15 BEAN SOUP® (discard seasoning packet)
  
• 8 cups Veggie Broth/Water
  
• 1 jar Spaghetti Sauce (Prego Light)
• 16 oz. bag frozen Veggie Mix (corn, carrots, green beans, peas)
  
• 15 oz. can diced Potatoes (rinsed & drained)
• 1 cup frozen Spinach
• 1 Sweet Onion (chopped)
• 1 tbsp. minced Garlic
  
• 1 tbsp. Ham Seasoning
  

Directions:

1. Press IP Sautee button, add Onions and cook until translucent
2. Add Garlic, stirring for 30 seconds before turning off the IP
   
3. Stir remaining ingredients together in IP
4. Close & lock lid
5. Set Pressure Valve to Sealing
6. Select Manual setting on High Pressure & cook for 45 minutes
7. Manually release pressure
8. Stir & serve

 

Hoff Thoughts: This soup is even better the next day as the flavors meld together.  While the Bean seasoning mix is vegan and gluten-free, read the ingredients, they sounded a little to chemically to me.

Hoff's Taco Salad II (IP)

Hoff's Taco Salad II (IP)
Yields: 2 Big Salads

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

 

Ingredients:

• 2-3 Romaine Heads (chopped)
• 6 Corn oil-free Tortillas
  
• 1/3 cup Red Onion (chopped)
• Sliced Black Olives (optional)
  
• Salsa
  
• Juice from 1 Lime
   
• Upton's Chili Lime Jackfruit or 8oz. of Mushrooms (chopped)
  
• 1 cup Jasmine Rice/1 cup Quinoa/half & half
  
• 1 cup Water
  
• 1 15 oz. can Black Beans (w/liquid)
• 1/2 cup frozen Organic Corn
• 1 Taco Seasoning packet
  
• 3 tbsp. Nutritional Yeast
• 2 tbsp. Sugar (if using Upton's Jackfruit)
• Season with Sea Salt
  

Directions:

1. Combine Jackfruit/Mushrooms, Rice, Water, Black Beans, Corn & Seasonings in IP
2. Lock lid in place and make sure pressure release valve is closed
3. Press "Manual" button and adjust cooking time to 3 minutes (Rice only), 4 minutes (Quinoa or half & half) at high pressure
4. When done, use natural release method
5. While IP is releasing, crisp Tortilla shells (prep with a little Lime Juice & Salt) in an air fryer or preferred method
   
6. Top bed of Romaine with Taco Mixture, add Onion, Black Olives & Lime Juice, finish by breaking Tortilla shells into pieces and top with Salsa
   

Hoff Thoughts: Upton's Jackfruit has a bit of a heat kick, hence the addition of the Sugar, but if you like heat, leave it out.  I prefer to use a big bowl for this dish, as this is an Elaine style salad.

 

Hoff's Plain Hummus

Hoff's Plain Hummus
Yields: 3 cups
dairy-free, egg-free, oil-free, soy-free, gluten-free
 

Ingredients:

• 1 15 oz. can of Garbonzo Beans (drained, not rinsed)
• 2 tbsp. Garbonzo Liquid (reserved)
• Juice of 1 Lemon
• 2 tbsp. Tahini 
• 2 tbsp. Mustard (optional)
• 1 tbsp. minced Garlic
• 1 tsp. Onion Powder
• 1/2 tsp. Cumin

Directions:

1. Place all ingredients in Vitamix/food processor (order not important)
2. Use tamper (Vitamix) to push ingredients into blades
3. Blend until smooth (1-2 minutes)
4. Optional: Blend 2 ice cubes into the Hummus for a creamier result
5. Store in fridge

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