Hoff's Cowboy Beans

Hoff's Cowboy Beans

Yields: 4-6 Servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1-28 oz. can Baked Beans
• 1 can Organic Corn (rinsed & drained)

• 1 cup Soy Crumbles (rehydrated)
• 1 small carton Mushrooms (chopped)
• 1 Red Pepper (chopped)
• 1/2 Onion (chopped)
• 1/2 cup BBQ Sauce
• 1/3 cup Molasses
• 2 tbsp. Dijon Mustard
• 2 tbsp. Ketchup
• 2 tbsp. Brown Sugar
• 2 tsp. Smoked Paprika
• 2 tsp. Liquid Smoke
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Sea Salt

Directions:

1. Preheat oven to 350 degrees
2. Meanwhile sauté Soy Crumbles, Mushrooms, Pepper & Onions until browned
3. In a Dutch oven stir everything together
4. Cover & bake for 1 hour

Hoff's Butternut Squash Soup (IP)

Hoff's Butternut Squash Soup (IP)

Yields: 4-6 Servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 - 10oz. bags frozen Butternut Squash
• 1/2 cup Brown Rice
• 1/2 cup Quinoa
• 4 cups Broth 
• 1/2 cup Water
• 1 15oz. can diced Potatoes (rinsed & drained)
• 1 15oz. can sliced Carrots (rinsed & drained)
• 1 15oz. can Cannellini Bean (rinsed & drained)
• 1 handful Spinach/Kale (chopped)
• 1/2 Onion (chopped)
• 1 tbsp. Minced Garlic
• 2 tsp. Paprika
• 1/2 tsp. Nutmeg
• Sea Salt & Pepper to taste

Directions:

1. Cook Squash per bag directions, then purée with 1/2 cup of Water, set aside
2. Add remaining ingredients (except Purée & Greens)
3. Lock lid in place and make sure pressure release valve is closed
4. Press "Manual" button & reduce time to 22 minutes
5. When done, use manual release method
6. Stir in Purée & Spinach until wilted

Hoff's Tasty Chili

Hoff's Tasty Chili

Yields: 10-12 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 15 oz. cans Kidney Beans (rinsed & drained)
• 1 15oz. can Tomato Sauce + 2 cans of Water
• 1 15oz. can Diced Tomatoes (seasoned optional)
• 1 15 oz. can Pumpkin
• 8 oz. Tempeh (crumbled)
• 1 Red Pepper (chopped)
• 1 medium Sweet Onion (chopped) 
• 1 clove Garlic (minced) 
• 1/4 cup Almond Butter/Cashew Powder (prepared)
• 1 tbsp. Chili Powder
• 1 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• Season with Salt to taste

Directions:

1. Combine all ingredients in the IP
2. Lock lid in place and make sure pressure release valve is closed
3. Press "Manual" button
4. Decrease cooking time to 10 minutes 
5. When done, Quick release
6. Serve & enjoy!

Apple Cider

Apple Cider

Yields: About 5-6 cups

Ingredients:

• 6 Apples (Fuji, Gala, Honeycrisp, etc)
  
• 1 Orange
• 6 cups Water
• 1/2 cup Sugar
  
• 2 Cinnamon Sticks
• 1 tsp Ginger
  

Directions:

1. Cut Apples & Orange in half, no need to core (remove stems)
   
2. Dump Fruit into the IP
3. Add Sugar, Cinnamon & Ginger
   
4. Cover with Water
   
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 
8. Remove Cinnamon Sticks
9. Using a potato masher, mash Fruit to release leftover juices
   
10. Using a funnel and fine mesh strainer, carefully pour Cider into mason jars or storage container of choice, while extracting solid bits (a second set of hands makes this easier)
    
11. Can be kept in the fridge for up to a week

 Hoff Thoughts: Can use one type of Apple or a variety; you just want to use the sweetest varieties.