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5 Comments

  1. I just found out about you on Facebook. Considering you are a plant based blogger I am surprised you don’t use an electric pressure cooker especially since they are so great for cooking beans and rice. The instant pot brand also is a slow cooker. You would eliminate several large appliances with just the one.
    This recipe looks amazing and I will try it but maybe with just balsamic vinegar. My new favorite salad is homemade chickpeas, avocado, cuke, quinoa over a bed of chopped lettuces and veggies, again with balsamic for dressing. Olives or fruit is good in it too, or maybe pumpkin seeds. I have a falafel recipe that I just toast loose in the pan and toss over my mixed salad, add green olives and honey mustard dressing. It is great.

    1. Thanks for the tip about the pressure cooker Patt. I’ve seen recipes that use them. I can’t help but equate them with the scary device my granny used to can produce from her garden. She always cautioned me about the dangers of it blowing up! Ha ha – Perhaps I’ll overcome my childhood fear and give it a try!

      Your salad sounds yummy. I’m also a fan of balsamic – I particularly enjoy infused balsamic vinegars offer by bemaandpas.com

      But if you are reluctant to try the peanut sauce in this recipe, you could try the applesauce vinaigrette I share in my Cranberry Walnut Wild Rice Salad recipe. I think it would be a good combo. 🙂

      P.S. Glad you found me on FB

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