Friday, November 9, 2018

Hoff's Quinoa Nachos

Hoff's Quinoa Nachos
Yields: 2 hearty entrees
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

Nacho "Meat"
  • 1 cup Quinoa
  • 1 1/2 cups Veggie Broth
  • 1 tsp. Taco Seasoning
  • 1 tsp. Cumin
  • 1 tsp. smoked Paprika
  • 1/2 tsp. Garlic Powder
Cheese Sauce:
  • 1 15 oz. can Diced Potatoes (rinsed & drained)
  • 1 15 oz. can Carrots (rinsed & drained)
  • 1/3 cup Nutritional Yeast
  • Juice from half a Lemon
  • 1 tsp. smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Sea Salt
Nachos:
  • Organic Corn Chips
  • 1 Avocado (chopped/optional)
  • 2 tbsp. diced Onion
  • 1 16 oz. can fat-free Refried Beans
  • 1 15 oz. can fire roasted diced Tomatoes
  • 1 2.25 oz. can sliced Black Olives (rinsed & drained)

Directions:
  1. Prepare Quinoa per the box directions, adding the rest of the ingredients, I prefer using the Instant Pot - throw all the ingredients in the IP, seal & lock lid, set Manual timer for 4 minutes, allow to Natural release for 10 minutes, then Quick release
  2. Meanwhile put Cheese Sauce ingredients into Vitamix & blend on high for 6 minutes
  3. Separately, heat up Refried Beans
  4. When the Quinoa, Cheese & Beans are done, assemble your Nachos anyway you see fit

Hoff Thoughts: I like to prepare this as a main entree for two people on those nights when I just want some comfort food, but I suppose you could share with others as a party appetizer.


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Friday, November 2, 2018

Hoff's Tomato Spinach Sauce Over Rice

Hoff's Tomato Spinach Sauce Over Rice
Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 2 cups Jasmine Rice
  • 2 1/2 cups Water
  • 1 container Spinach
  • 1 medium-large Onion (half moon slices)
  • 1 32 oz. can Tomato Puree
  • 1 15 oz. can Chickpeas (rinsed & drained)
  • 1 tbsp. minced Garlic
  • 1 tbsp. Tomato Paste
  • 1 tsp. Cumin 
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Sea Salt to taste

Directions:
  1. Place Rice & Water in an Instant Pot & cook on Manual for 3 minutes or prepare per the package instructions
  2. In a large, non-stick skillet over medium-high heat, sautee Onions until softened
  3. Stir in Garlic for 30 seconds to prevent burning
  4. Add the spices and stir until they become fragrant
  5. Stir in the Tomato Paste
  6. Reduce heat to a simmer
  7. Pour in Tomato Puree
  8. Stir in Chickpeas
  9. Top with Spinach & cover until leaves wilt
  10. Stir to combine & serve over Rice