Hoff's Asian Broccoli (IP)

Hoff's Asian Broccoli (IP)
Servings: 4
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 bunch Broccoli (chopped)
• 1/2 cup Water
• 1 frozen Ginger cube
• 4 tbsp. Honey Mustard
• 3 tbsp Braggs
• 2 tsp. Arrowroot
• 1 tsp. Coconut Sugar

Directions:

1. Whisk together Water, Braggs, Mustard, Arrowroot & Seasoning
2. Toss sauce with Broccoli in the IP
3. Close & lock lid
4. Set Pressure Valve to Sealing
5. Select Steam setting on High Pressure & cook for 1 minute
6. Quick release pressure
7. Stir & serve

The Airfryer...My Latest Toy

While I no longer consume oil, it doesn't mean that I don't miss fried food.  Sure, one can accomplish a decent "fried" affect using the oven, but that is so last season.

I present you with the Airfryer.

The advertisement for this little gem states that it can fry, bake, grill and roast food using a tablespoon or less of oil.  However, after learning that many in the whole-food, plant-based, oil-free community are successfully using this machine using no oil at all, I had to give it a go myself.

I picked up the Philips Airfryer on Amazon for just under $200. 

So far, I have had success making fries, curly fries and onion rings (recipes to come).  It also does an excellent job on frozen food that typically call for frying - things like tater tots and vegetable rolls.  I wouldn't say the results exactly mirror those of traditional frying, but it's pretty close.

I appreciate the adjustable temperature (up to 390 degrees) and timing controls (up to 30 minutes).  It takes a mere three minutes to heat up and you can simply add those minutes to your cooking time.  It also cooks at a fraction of the oven time, a mere 10 minutes for curly fries, 15-20 minutes for traditional fries.  The basket is rather large (1.8 lb. capacity) and can easily hold enough servings for two people.  It's non-stick surface and removable fryer basket makes clean-up effortless, both of which are dishwasher safe.

I have found that the key to frying is not packing too much into the basket as well as tossing the food during cooking.

This would make a most excellent stocking stuffer for the oil-free lover in your life.

Ho, Ho, Ho!

Happy Thanksgiving!

Hoff's Hashbrown Scramble

Hoff's Hashbrown Scramble
Yields: 4-5 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 box Hashbrowns
• 1 small Sweet Onion (chopped)
• 1 Red Pepper (chopped)
• 1 Zucchini (shredded)
• 1 cartoon Mushrooms (chopped)
• 1 2.25 oz. can sliced Black Olives (rinsed & drained)
• 1 tbsp. Vegan Worcestershire Sauce
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Cumin
• 2 tsp. The Vegg
• 1/2 cup Water

Directions:

1. Re-hydrate Hashbrowns
2. Meanwhile, prepare The Vegg, by blending with Water in a mini food processor or NutriBullet for 15 seconds; set aside
3. In a large non-stick frying pan over medium-high heat, sautee Onions, Red Peppers & Mushrooms until browned & softened
4. Add the Olives & Seasonings, stir to combine
5. Add Hashbrowns, mix in and then spread out and flatten and allow to sit untouched for about 5 minutes in order to brown
6. Stir in Vegg
7. Toss everything together until thoroughly combined

Hoff Thoughts: While this is your traditional breakfast fare, I rather fancy it for dinner.

Doc: Bethany's Story

Bethany was a 13-year-old girl who had become paralyzed by a bad reaction to medication and was told she would never walk again.  Refusing to accept that, she set out on her own to research a cure.  That lead her to try a vegan, raw food diet and  after a few months Bethany completely recovered from her paralysis and got out of her wheelchair.  This doc takes an anecdotal look at the power of food as medicine and the inspiration that is Bethany. 

Dr. Greger makes a surprise appearance in this doc.  Nice to see his face while he's talking.  ;)  Barnard makes an appearance too among other whole-food advocates.

Check out the trailer:

Check it out!

The Best Chaga?

Oh Chaga, how I love thee...

I introduced you to one of my favorite healthy foods in Do You Chaga?  As I learn more and more of all the health benefits behind this magical mushroom, I am becoming more and more obsessed with including it in my daily routine. Yes, even on a 90-degree day, I Chaga!

Sadly, my daily routine was rudely interrupted when my dealer supplier up and changed their recipe!  I used to love the mellow flavor of Four Sigma Food's Chaga, but now I can't stand the taste of it.  I do still travel with it because the convenience of the instant powder & travelability of the single serve packets can't be beat, but it's not as enjoyable.  That being said, it's a little on the pricey side, so maybe this was the Universe's way of telling me to keep searching...

So search I did...

And that lead me to Siberian Chaga Mushroom Loose Tea Exclusive blend of raw and extract powder.  I adore the flavor of this brewable tea, sadly it does not play well with Mr. Manatea; some, OK a lot of the particles are so fine that they slip through the holes of Mr Manatea, making for a not so pleasurable end game.

The search continued...

Which brings me to my new love...Maine Chaga Tea Chunks.  Sure, the thought of brewing what looks like a piece of wood may seem a little odd at first, but you get over it fast. The yummy taste, the no mess/no fuss brewing and economics of indulging Chaga this way will have you stocking up. $22 bucks for a 4-ounce bag or $5.50 an ounce seems like a steep price tag until you factor in that each delectable Chaga chunk can be brewed up to 4-6 times! That means one bag can brew up to 30 - 40 cups of tea! How cool is that?!?! And the brewing could not be simpler; all you do is drop one chunk into mugful of boiling water and steep up to 15 minutes or leave it in for a stronger brew like I do - add a little coconut sugar and it's Zen time. Then just let the Chaga chunk air dry between uses and it's good to go for another round. Bye, bye strainers, ta-ta tea bags...

Check it out!

UNMISTAKABLE CREATIVE - The Crossroads of Should and Must with Elle Luna

Check out this video snack!

Soul :) Smile

Hoff's Sweet Potato Soup

Hoff's Sweet Potato Soup

Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free

Ingredients:

• 1 15 oz. can Sweet Potatoes
• 2 cups Veggie Broth
• 1/2 cup unsweetened Plain Plant Milk
• 2 tbsp. Nutritional Yeast
• 1 tsp. frozen Ginger
• 1 tsp. minced/frozen Garlic
• 1 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt
• 1/2 tsp. Chili Powder

Directions:

1. Place all ingredients in a Vitamix & blend on high for 6 minutes
2. Serve!

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

Hoff's Pumpkin Curry

Hoff's Pumpkin Curry
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 3 cups Water
• 2 cups Jasmine Rice
• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 15 oz. can Chickpeas (rinsed & drained)
• 1 cup Coconut Milk* = 1 cup Plant-milk blended w/2 tbsp shredded Coconut
• 1 15 oz. can Pumpkin
• 1 Sweet Onion (half moon slices)
• Juice from 1 Lemon
• 1 tbsp. Garam Masala
• 1 tbsp. Cumin
• 1 tbsp. Brown Sugar 
• 1 tsp. Curry
• 1 tsp. Turmeric
• 1 tsp. Pumpkin Pie Spice
• Season with Sea Salt

Directions:

1. Bring Water to a boil in a large pot, reduce to simmer, add Rice and cover
2. Cook for 15 minutes, set aside
3. Meanwhile, in a non-stick pan over medium-high heat, saute Onions until translucent
4. Stir in Potatoes & Chickpeas
5. Add Seasonings and stir to evenly distribute
6. Pour in Coconut Milk & Pumpkin Puree and bring to a boil, reduce to simmer, cook for additional 5 minutes
7. Stir in Lemon Juice
8. Serve over Rice

Hoff Thoughts: If the saturated fat in the Coconut Milk is too high for your liking - substitute 1 cup plain Almond Milk with 1/2 cup Cashews blended together.  If you like a spicy Curry, up the Curry to 1 tbsp.

Thank You

Vegan Cheese Sauce

Recipe adapted from: Brand New Vegan


Vegan Cheese Sauce
Yields: about 2 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:

• 1 15 oz. can diced Potatoes (rinsed & drained)
• 1 15 oz. can sliced Carrots (rinsed & drained)
• 1/2 cup Nutritional Yeast
• 2 tbsp. Apple Cider Vinegar
• 2 tbsp. Water
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• 1 tsp. Paprika
• 1 tsp. Sea Salt

Directions:

1. Blend ingredients together using a Vitamix, Nutribullet or blender
2. Add more Water if mixture is too dry
3. If using a Vitamix, blend for 6 minutes to heat the Sauce otherwise use the stove top or microwave

Hoff Thoughts: Serve over Veggies or pair with Pasta for a mean Mac & Cheese.

Why I Own an Instant Pot

Stove top pressure cooker gone rogue...

Tell me more about this Instant Pot.

Picture courtesy of:
http://www.neatorama.com/neatopicto/2015/08/25/Shes-Not-Allowed-to-Cook-Dinner-Anymore/

Hoff's Asian Brussels Sprouts (IP)

Hoff's Asian Brussels Sprouts (IP)
Servings: 4
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1lb. Brussels Sprouts (trimmed & quartered)
• 1/2 cup Water
• 3 tbsp. Braggs
• 3 tbsp. Honey Mustard
• 2 tsp. Arrowroot
• 1 tsp. Coconut Sugar

Directions:

1. Whisk together Water, Braggs, Mustard, Arrowroot & Sugar
2. Toss sauce with Brussels in the IP
3. Close & lock lid
4. Set Pressure Valve to Sealing
5. Select Steam setting on High Pressure & cook for 2 minutes
6. Quick release pressure
7. Stir & serve

Hoff's Pumpkin Cheesecake

Hoff's Pumpkin Cheesecake
Yields: 9" Pie
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

Pie Crust

• 2 cups raw Pecans
• 1/4 cup Sugar in the Raw
• 1 1/2 tbsp. Water (Optional)
• 1/2 tsp. Sea Salt

Filling

• 1 15 oz. can 100% Pure Puree Pumpkin
• 12 oz. Silken Tofu
• 8 oz. Vegan Cream Cheese
• 1/2 cup Coconut Sugar
• 1 tbsp. Pumpkin Pie Spice
• 1 tbsp. Vanilla Extract
• 1/2 tsp. Sea Salt

Directions:

1. Preheat oven to 350 degrees
2. Using a high speed blender (Vitamix), starting on low and increasing to high, blend Pecans & Sugar & Sea Salt into a fine meal
3. You may have to stop and break the mixture up with a spatula
4. If mixture is too dry, add Water & blend to combine
5. Press mixture into the bottom of a 9" pie dish, set aside
6. Blend Filling Ingredients until smooth
7. Pour onto Pie Crust & level
8. Bake for 1 hour or until inserted knife/toothpick comes out clean
9. Let cool before chilling in fridge for at least 2 hours before serving

Hoff Thoughts: Want Whip Cream? Turn a can of full fat Coconut Milk upside down and place in fridge over night.  Just before serving, turn the can right side up, and pour off the liquid.  Using a mixer (hand or stand) whip the remaining Coconut Cream until delightful peaks form, whip in 1 tbsp. Sugar & 1 tsp. of Vanilla Extract to finish.  Can last a few days in the fridge.

Soul :) Smile November 2015 Desktop Calandar

(To set as Desktop,  right click on image and select "Set as Desktop Background...")

Get the full-color, print version of this heart warming, 
customizable calendar (choose start month & year) now!