Hoff's Simple Side Salad

Hoff's Simple Side Salad
Serves: 1
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 handfuls Romaine Lettuce (chopped)
• 3 tbsp. Chickpeas
• 1 tbsp. Hoff's 1 to 5 Dressing

Directions:

1. In a 4 cup Pyrex bowl add Salad Dressing
2. Top with Chickpeas
3. Place the Lettuce on top
4. Seal with the lid
5. Shake until everything is well coated

Hoff's Thoughts: I have this salad everyday - once for lunch and again for dinner.  I prefer to shake my salad - it may not be pretty, but I really like how everything gets equally coated in dressing. 

The reason I make this salad in the order that I do is because I make my lunch salad the night before so as I'm running out the door for work, it's ready to go.  The Chickpeas in the middle act as a moisture barrier between the Dressing & Lettuce. 

As I make this salad daily, I prep the ingredients in bulk.  I chop six Romaine Hearts at a time, drying in salad spinner and storing in a ziplock bag with a paper towel to collect any residual moisture.  I rinse and drain two 15 oz. cans of Chickpeas and store in a Pyrex dish.  I also make the Hoff's 1 to 5 Dressing in bulk - increasing the Vinegar, Braggs & Mustard to 1/2 cup each and the Maple Syrup & Tahini to 1/4 cup each.

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Simple Sides Make A Mighty Feast

I decided to keep dinner simple tonight.

Recruiting my trusty Instant Pot, I steamed the corn & zucchini together (whole) for 3 minutes.  A little chopping action and I topped the zucchini with Hoff's 1 to 5 Salad Dressing (I'm putting this stuff on all kinds of veggies!).

Meanwhile on the stove top, I had whole wheat couscous steaming with a variety of spices and some chopped dried tomato.

Next to that in the toaster oven, I had asparagus spears baking that I rinsed and then rolled in garlic powder & onion powder.

To kick-off this feast, I had a simple side salad of chopped romaine and chickpeas topped with...you got it, Hoff's 1 to 5 Salad Dressing.

Hoff's Fried Rice

Hoff's  Fried Rice

 
Serves: 4-5
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 cup Veggie Broth
• 1 cup Jasmine Rice
• 7 oz. firm Tofu
• 1 cup Mushrooms (sliced)
• 1 cup frozen Organic Corn
• 1/2 cup frozen Peas
• 1/2 Onion (chopped)
• 1/3 cup Braggs
• 1 tsp. frozen Basil
• 1 tsp. frozen Garlic
• 1 tsp. frozen Ginger
• 1 tsp. Black Salt
• 1/2 tsp. Turmeric

Directions:

1. Press & crumble Tofu into “scramble egg-like” pieces
2. Toss Tofu with Black Salt & Turmeric, marinate overnight
3. Prepare Rice & let sit overnight
4. In a large frying pan over high heat, sautée Onion  until browned
5. Stir in Mushrooms
6. Add remaining ingredients, stirring constantly until heated through

OR

1. Dump all ingredients (once prepared) into a 9X12 glass baking dish
2. Bake at 400 degrees for 40 minutes
3. Enjoy a laid back night of cooking

Hoff Thoughts: Find frozen spice cubes in the freezer section likely near the vegetables.

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Hoff's Mushroom Stroganoff II

Hoff's Mushroom Stroganoff II
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 1 lb. Pasta
• 16 oz. Mushrooms (sliced)
• 2 tbsp. Coconut Aminos or Braggs
• 1 Sweet Onion (chopped)
• 12 oz. silken Tofu
• 1 cup Almond/Cashew Milk
• 1/2 cup Cashews
• 2 Garlic Cloves
• Juice from 1/2 Lemon
• 2 tbsp. Arrowroot
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Cumin
• Season with Sea Salt

Directions:

1. Cook Pasta to al dente according to directions
2. Meanwhile in a large non-stick frying pan, sautee Mushrooms & Onions in Aminos until caramelized
3. Meanwhile in a Vitamix, blend remaining ingredients for 6 minutes
4. Combine Pasta, Sauce, Mushrooms & Onions

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