Red Lentil Rolls

Red Lentil Rolls

Yields: 4-5 rolls

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

Ingredients:

• 1 cup split Red Lentils
• 1/4 cup Water
• Juice from 1/2 a Lemon
• 2 tsp. minced Garlic
• 2 tbsp. Psyllium Husk
• 1 tbsp. ground Flaxseed
• 1 tbsp. Brown Sugar
• 1 tbsp. Hoff Seasoning
• 1 tsp. Baking Soda
• 1 tsp. Salt
• Sesame Seeds

Directions:

1. Soak Lentils in Water overnight or at least 1 hour
2. Pre-heat oven to 400 degrees
3. Drain Lentils very well
4. In a food processor blend all ingredients (except Sesame Seeds) until combined (30 seconds)
5. Roll dough with hands into 4-5 equal pieces
6. Sprinkle with Sesame Seeds
7. Bake for 15 minutes

Hoff's Baked Fried Rice Casserole

Hoff's Baked Fried Rice Casserole

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

Ingredients:

• 2 cups Water
• 1 1/2 cups Jasmine Rice
• 12 oz. firm Tofu (pressed & drained)
• 1 cup Mushrooms (sliced)
• 1 cup frozen Organic Corn
• 1/2 cup shredded Carrots
• 1/2 cup shredded Cabbage or Cole Slaw mix
• 1/2 cup frozen Peas
• 1/2 Onion (chopped)
• 1/2 cup Braggs
• 1 tsp. minced Garlic 
• 1 tsp. minced Ginger
• 2 tsp. Hoff Seasoning
• 1 tsp. Black Salt
• 1/2 tsp. Turmeric

Directions:

1. Crumble Tofu into “scramble egg-like” pieces
2. Toss Tofu with Black Salt & Hoff Seasoning, Turmeric, marinate overnight or at least a few hours
3. Add all ingredients into a large baking dish, cover & place in fridge until ready to cook
4. Cover & bake in preheated 400 degree oven for 60 minutes or until rice is cooked

Red Lentil Flat Bread

Red Lentil Flat Bread

 

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

Ingredients:

• 1 cup split Red Lentils
• 2 cups Water 
• 1 tsp. minced Garlic
• 1 tsp. Italian Seasoning
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt 

Directions:

1. Soak Lentils in Water overnight or at least 1 hour
2. In a high speed blender, blend all ingredients until pureed (30 seconds)
3. Pour batter onto silicone baking pan, air-fry at 400 degrees for 20-25 minutes
4. Allow to cool before removing
5. Cut into pieces

Hoff Thoughts: Use as sandwich slices, or dip into Dal or soup.

Hoff’s Asian Noodles

Hoff’s Asian Noodles

Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 4 cups Veggie Broth
• 1 box Rice Noodles (broken into smaller pieces)
• 1 bag Asian Salad Mix or Cole Slaw Mix or 4 cups Cabbage (chopped)
• 1 carton Mushrooms (sliced)
• 2 Carrots (shredded)
• 1 Red Pepper (sliced)
• 1 cup organic frozen Corn
• 1 cup organic frozen Edamame or 1 block firm Tofu (cubed)
• 1 cup Onions (chopped)
• 1 Lime 
• 4 tbsp. Braggs 
• 2 tsp. Frozen Ginger
• 2 tsp. minced Garlic

Directions:

1. In a large pot, add Greens, Mushrooms, Peppers, Onions, Braggs, Ginger & Garlic & sautee
2. Add broth, bring to a boil
3. Drop in Rice Noodles & remaining ingredients, stir, cover & cook for 5 minutes (go by Rice Noodle directions)
4. Remove from heat
5. To finish squeeze juice from Lime over dish

Red Lentil Pizza Crust

Red Lentil Pizza Crust

Yields: 1 Crust
dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients:

• 1 cup split Red Lentils
• 1 cup Water 
• 1 tsp. minced Garlic
• 1 tbsp. Psyllium Husk
• 1 tbsp. Brown Sugar
• 1 tsp. Italian Seasoning
• 1 tsp. Hoff Seasoning
• 1 tsp. Salt 

Directions:

1. Preheat oven to 400°F
2. In a high speed blender, blend all ingredients until pureed (30 seconds)
3. Pour batter onto a parchment paper lined baking sheet
4. Spread thinly/thick (thicker along the edge) & evenly using a spatula
5. Bake for 15 minutes, until edges lift easily
6. Allow to cool before attempting to remove the crust
7. Flip crust & cook additional 5 minutes
8. Top pizza and cook for another 3 minutes to heat toppings

Hoff Thoughts: For a 11X17” sheet pan (serves 2), make two separate batches. Doubling the recipe just doesn’t work well for either the Vitamix or a food processor.

Hoff's Lasagna Casserole

Hoff's Lasagna Casserole

Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
  

Ingredients:

• 1 box gluten-free Lasagna Noodles
• 2 small-medium Zucchini (shredded)
• 1 carton Mushrooms (minced)
• 8 oz. bag fresh Spinach
• 1 jar Spaghetti Sauce (Prego Light)
• 1 15 oz. can of Tomato Sauce
• 14 oz. firm Tofu (drained)
• 1 15 oz. can Black Beans (rinsed & drained)
• 1/2 cup Nutritional Yeast
• Juice from 1 Lemon 
• 2-3 cloves of Garlic
• 2 tbsp. Italian Herbs
• 1 tsp. Sea Salt 
• 8 oz. Shredded Plant-based Cheese (optional)

Directions:

1. Preheat oven to 400 degrees
2. Break Noodles into bite sized pieces
3. Using a food processor blend together Tofu, Beans, Nutritional Yeast, Lemon Juice & Spices
4. In a large mixing bowl mix all ingredients together except Cheese & Tomato Sauce
5. Transfer mixture to 9X13” baking dish
6. Top with Tomato Sauce & Cheese
7. Cover & bake for 1 hour or until Pasta is cooked

Hoff Thought: Stick Spinach bag into the freezer, once frozen, remove and break up easily in the bag instead of chopping

Hoff's "Tuna" Pasta Salad II

Hoff's "Tuna" Pasta Salad II

Yields: About 10 cups
meat-free, dairy-free, egg-free, gluten-free

Ingredients:

• 16 oz. Gluten-free Pasta
• 2 cans Tuno (drained)
• 10 oz. Hummus
• 1 cup Frozen Peas
• 2.25 oz. can Sliced Black Olives (drained)
• 1/2 Red Onion (chopped) 
• 1 tbsp. Kelp

Directions:

1. Cook Pasta to al dente according to the directions, drain and run under cold water
2. Combine all ingredients in a large bowl, place in fridge for a few hours to chill

Hoff’s Omelette Quesadillas

Hoff’s Omelette Quesadillas

Yields: 4-5 Quesadillas

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

“Egg” Ingredients:

• 1 cup Chickpea Flour
• 1 cup unsweetened Plant-Milk or Water
• Juice from 1/2 Lemon
• 2 tbsp. Nutritional Yeast
• 2 tbsp. ground Flaxseed
• 2 tsp. Hoff’s Seasoning
• 2 tsp. Baking Powder
• 1 tsp. Black Salt

Omelette Add-in’s

• 1 cartoon Mushrooms (sliced)
• 1 Red Pepper (chopped)
• 1/2 cup Spinach (chopped)
• 1/2 cup Sweet Onion (chopped)
• Black Olives (sliced)

• 8 Corn Tortillas

Directions:

1. Blend “Egg” mixture together, you want a thick pancake-like batter consistency, set a side to thicken
2. Meanwhile sauté Add-ins
3. Mix Add-ins into “Egg” batter
4. Using a non-stick cooking appliance like a Cuisinart Griddler, lay one Tortilla down, add 1-2 scoops of mixture (will spread) cover with another Tortilla, cook covered or uncovered until done; repeat 

Hoff’s Tomato Sipping Soup

Hoff’s Tomato Sipping Soup

Yields: 8 servings

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

Ingredients:

• 4 cups Veggie Broth
• 1 jar Roasted Red Peppers
• 1 Zucchini (shredded)
• 2 Carrots (shredded)
• 1 cup Mushrooms (shredded)
• 3 - 14.5 oz cans Diced Tomatoes
• 1 15 oz can diced Potatoes (rinsed & drained)
• 1/2 cup Red Lentils
• 1/2 Onion (chopped)
• 1 tbsp. minced Garlic
• 2 tsp. Sugar
• 2 tsp. Salt
• 2 tsp. Hoff Seasoning
• 1 tsp. “Chicken” Broth

Directions:

1. Add all ingredients to the IP
2. Lock lid in place and make sure pressure release valve is closed
3. Press "Manual" button & reduce time to 5 minutes
4. When done, use manual release method
5. Using an immersion blender, blend soup to desired consistency

Hoff’s Rice Noodle Soup

Hoff’s Rice Noodle Soup

Yields: 6 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:

• 4 cups Veggie Broth
• 4 cups Water
• 1 pack Thin Rice Noodles
• 1 pack Firm Tofu (cubed)
• 12 oz. frozen Broccoli Florets
• 1 cup frozen Organic Corn
• 1 cup frozen Edamame
• 1 cup Cabbage (chopped)
• 1 Zucchini (shredded)
• 1 Carrot (shredded)
• 1 carton Mushrooms (shredded)
• 1/2 cup Onions (chopped)
• 1 sheet Seaweed (in pieces)
• 1 tbsp. Minced Garlic
• 1/2 cup Braggs
  
• 4 tbsp. Sweet & Sour Sauce
• 3 tbsp. Brown Sugar
• 1 tbsp. Tamarind Paste
• 2 tsp. Ginger

Directions:

1. Dump all ingredients into a large pot, except Rice Noodles
2. Cover & cook all day on Simmer
3. 15 minutes before serving add Thin Rice Noodles, once desired texture, serve

Hoff’s Rice Casserole

Hoff’s Rice Casserole

Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients: 

• 2 cups Veggie Broth
• 1/2 cup Braggs
• 2 tbsp. Nutritional Yeast
• 1 cup Basmati Rice
• 1/2 cup Soy Curls
• 15 oz. can Chickpeas (rinsed & drained)
• 1 cup chopped Mushrooms
• 1 cup Spinach
• 1 cup chopped Sweet Onion
• 1 tsp. minced Garlic

Directions: 

1. Preheat oven to 375 degrees
2. In a 9x13” casserole dish, dump all ingredients, mix to combine 
3. Cover & bake for 45 minutes
4. Or hold the liquid & use this as meal prep for later in the week, adding just before cooking