Hoff's Autumn Grain Bowl

Hoff's Autumn Grain Bowl

Yields: 5-6 Servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 2 cups Quinoa
• 2 cups Water
• 14 oz block Firm Tofu (chopped) or 1 cup TVP (rehydrated)
• 10 oz bag frozen Butternut Squash or Sweet Potatoes (defrosted)
• 10 oz bag frozen Brussels Sprouts (defrosted)
• 15 oz. can Chickpeas (rinsed & drained) 
• 1/2 Red Onion (chopped) 
• 1 tsp Hoff Seasoning

 Sauce Ingredients:

• 1/4 cup Maple Syrup
• 1/4 cup Mustard
• 1/3 cup Braggs Liquid Aminos  
• 2 tbsp Nutritional Yeast

Directions:

1. Preheat oven to 400 degrees 
2. Mix Water & Quinoa together in IP
3. Lock lid in place and make sure pressure release valve is closed
4. Press "Manual" button & reduce time to 4 minutes
5. When done, use manual release method for 10 minutes, then quick release
6. Meanwhile, add Sauce ingredients to a jar, secure lid, shake to combine
7. In a 9x13 baking dish add remaining ingredients, mix well with Sauce
8. Bake uncovered for 60 minutes
9. Serve roasted items over Quinoa 

*Vegan Hamburger Helper Casserole

Recipe modified from Well Your World*

*Vegan Hamburger Helper Casserole

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

Ingredients: 

• 16 oz. GF Pasta
• 29 oz. can Tomato Sauce

• 15 oz. can diced Tomatoes 
  

• 1 cup TVP Crumbles (re-hydrated)
• 2 cups unsweetened plain Plant Milk or Water
•  6 oz. Tomato Paste
• 1/2 cup Nutritional Yeast
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 2 tsp. Oregano
• 2 tsp. Smoked Paprika
• 1 tsp. Mustard
• 1/2 tsp. Chili Powder
  

Directions:

1. Pre-heat oven to 400 degrees
2. Dump everything into a 9x13 baking dish
3. Stir to combine, cover
4. Bake for 1 hour or until Pasta is desired texture

Hoff Thoughts: If preparing this in advance, add Milk/Water just before baking.

Ninja Gingerbread Nice Cream

Ninja Gingerbread Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 1/2 - 15 oz can Pumpkin puree
• 1/3 cup Raw Oats
• 1 1/2 cups Plant-Based Milk
• 4 Dates
• 2 tbsp Molasses
• 2 tbsp Maple Syrup
• 1 tsp Ginger
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• 1/4 tsp Sea Salt

Directions:

1. Blend all ingredients until smooth about 30 seconds
2. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add Plant Milk, stir
3. Place in freezer for 24 hours without the lid*
4. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding more Water if needed
5. Finish with a sprinkle of Brown Sugar
6. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooths over shavings until a level base is formed, this prevents the blade from cutting into the container.

Ninja Eggnog Nice Cream

Ninja Eggnog Nice Cream

24 hour prep time

Yields: 1 Deluxe Pint (3 cups)
dairy-free, egg-free, soy-free

Ingredients:

• 2 1/2 cups Vegan Eggnog
• 1/2 cup Raw Oats
• 1 tsp Vanilla
• 1/2 tsp Nutmeg
• 1/4 tsp Salt

Directions:

1. Blend all ingredients using a high speed blender until smooth about 30 seconds
2. Taste for sweetness, add sweetener if needed & reblend
3. Pour mixture into Ninja Creami Deluxe Container, if space left before Scoopable Max Fill line, add some Plant Milk, stir
4. Place in freezer for 24 hours without the lid*
5. When ready to enjoy, process using a Ninja Creami Deluxe Lite Ice Cream setting, Re-Spin if necessary, adding milk if needed
6. Eat it all or place leftovers back into freezer till next time

Hoff Thoughts: *Freezing without the lid or any covering helps to prevent the “volcano” mound from forming. Should a mound form simply scrape with the back of a spoon & smooth over shavings until a level base is formed, this prevents the blade from cutting into the container.