So I bit the bullet and bought an Instant Pot, and it is literally a game changer. I’ve been cooking up a storm in it, but what I find it most convenient for is cooking big batches of brown rice and quinoa. I’ve been using both grains as a source of protein and I’ll add it to salads, chili, curry etc. It’s so so easy. Literally 1 minute on high pressure and you let the machine do the rest.
We just got back from a long weekend in Ontario, which was spent snowboarding at Blue Mountain, attending a ton of business appointments, and the rest was spent in Toronto. I spent my short time in Toronto checking out the vegan restaurant scene, drinking way too much matcha and coffee and doing a little shopping. While we visited, we ate at Lov, a plant based restaurant on King West. I loved everything but the cobb salad, in particular, was magical. I came home and got to work immediately on a vegan ranch. It’s super easy and so so good. I mad a big salad with greens, quinoa and roasted sweet potato as the base and added avocado, peppers, tomato, red onion, scallions, red cabbage, sunflower seeds and @riseshinecook ‘s almond parmesan. Delish!
Hope your week is a great one!
Sincerely,
Les xx
Ingredients:
- 1 cup raw cashews (soaked in boiled filtered water for 1-2 hours)
- 1/2 cup – 2/3 cup plant-based milk (I used unsweetened oat milk)
- 3 cloves of garlic (minced)
- juice from half a lemon
- 1 t dill
- 1/2 t parsley
- 1/4 t fresh black pepper
- 1/2 t onion powder
- 1 1/2 t apple cider vinegar
- 1/4 t paprika
- salt to taste (approx 1/2 t)
Method:
Blend cashews lemon juice and minced garlic in high speed blender or food processor. Slowly add plant-based milk until desired consistency is reached. Add spices and salt to taste and pulse until well incorporated. That’s it! So easy!
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