Hoff's Quinoa Chipotle Bowl (IP)

Hoff's Quinoa Chipotle Bowl (IP)
Servings: 4-5
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:

• 1 1/2 cups Water
• 1 cup Quinoa
• 1 15 oz. can Black Beans
• 1 15 oz. can organic Corn (rinsed & drained)
• 1 15 oz. can Fire Roasted Tomatoes 
• 1/2 cup frozen chopped Onions
• Juice from 1 Lime
• 1 tsp. Taco Seasoning

Directions:

1. Stir all ingredients together in the IP
2. Close & lock lid
3. Set Pressure Valve to Sealing
4. Select Manual setting & reduce timer to 4 minutes
5. Natural Release pressure for 10 minutes, then Quick Release
6. Add Lime Juice and stir to combine

Hoff Thoughts: I enjoy this with Organic Corn Chips!

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Hoff’s Sushi Burrito

Hoff’s Sushi Burrito
Yields: 5 Burritos
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Burrito Ingredients:

• Sushi Rice
• 5 Nori Wrappers
• 15 oz. can Black Beans (do not drain)
• 15 oz. can organic Corn (rinsed & drained)
• 1 small Onion (chopped) 
• Salsa (optional)

Sushi Rice:

• 3 cups Water 
• 2 1/2 cups Sushi Rice
• Juice from 1 Lime
• 2 tbsp. Rice Vinegar 
• 1 tbsp. Sugar 
• 1 tsp. Onion
• 1 tsp. Garlic
• 1 tsp. Cumin
• 1/4 tsp. Sea Salt

Directions: 

1. Mix together Water & Rice
2. Close & lock lid
3. Set Pressure Valve to Sealing
4. Select Rice setting
5. Manual release pressure for 10 minutes, then Quick release
6. Remove the inner pot from IP to help Rice cool quicker
7. While Rice is still hot, stir in remaining Sushi Rice ingredients
8. Set aside until cool to handle & prep fillings 
9. Meanwhile, prepare your filling ingredients
10. Spread 1/2 cup of Rice in an even layer all over one of the Nori Wrapper, leaving about an 1" space on one end of the wrapper
11. Layer ingredients at the opposite end of the Burrito (not the 1" gap end)
12. Using a Sushi mat, roll Burrito like you would Sushi
13. Wet 1" gap lightly to seal roll
14. Allow to sit for 14 minutes so Nori Wrapper can soften by absorbing moisture from the Rice before eating or place in fridge until ready to eat
15. For ease in eating, wrap Burrito in tin foil

Hoff Thoughts: Any ingredients can be used, let your imagination run wild.  Makes a great on the go lunch or snack - which is why this serves so much, I'm currently eating Sushi Burritos daily at work.

Soul :) Smile

Hoff's Sweet Potato Sushi

Hoff's Sweet Potato Sushi
Yields: 2 Rolls/20 pieces
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

Ingredients: 

• 2 cups Water 
• 1 ½ cups Sushi Rice 
• 2 tbsp. Rice Vinegar 
• 1 tbsp. Sugar 
• ¼ tsp. Sea Salt 
• 1 cup Sweet Potatoes
• 16 Asparagus Spears

Directions: 

1. Mix together Water & Rice
2. Close & lock lid
3. Set Pressure Valve to Sealing
4. Select Rice setting
5. Manual release pressure for 10 minutes, then Quick release
6. Remove the inner pot from IP to help Rice cool quicker
7. While Rice is still hot, stir in Vinegar, Sugar & Salt
8. Set aside until cool to handle
9. Meanwhile, steam Asparagus in the microwave or use raw 
10. Using a Sushi Bazooka Roller, place 1/2 cup Rice onto each side of the roller
11. Place 4 Asparagus Spears into each well of Rice
12. Top with Sweet Potatoes
13. Close the Roller and push out onto one Nori Sheet
14. Roll, seal with Water, and let sit for 15 minutes to allow Nori Sheet to absorb moisture from the Rice and become pliable
15. Using a sharp knife and a glass of water, cut Sushi wetting the knife after each cut
16. Place Sushi in a non-stick pan over medium-heat and cool long enough to lightly brown each  side
17. Enjoy!

Soul :) Smile

Hoff's Crisps

Hoff's Crisps

Yields: 2-3 serving
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:

• 4-6 medium Yukon Gold Potatoes
• 1 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Sea Salt

Directions:

1. Preheat oven to 450 degrees
2. Slice the Potatoes into fry-like wedges
3. Spread out wedges onto a baking sheet lined with parchment or a silicon mat
4. Sprinkle with Seasonings
5. Toss to evenly coat
6. Bake for 30-45 minutes

Hoff Thoughts: Yeah, I know technically these are Potato Wedges or large fries, but I've been watching a lot of Australian YouTube lately and they call them Crisps and I like that!  The Smoked Paprika is what really makes these Potatoes special.