OMG! This “Cheeseburger” Salad with Special Sauce is reminiscent of a Big Mac, but so much better. It’s totally plant-based and made with lentil walnut burger meat and a cashew cream sauce.
Few things are better than seeing your friends succeed. My friend Megan of Detoxinista recently released her THIRD cookbook to the world (The Fresh & Healthy Instant Pot Cookbook) and I’m so excited to share a recipe from it today!
I know a lot of people are making the recipes from my blog every day, but I still love cookbooks (and have a whole collection of them to prove it) so creating my own cookbook is still a goal – and I’m always so impressed by other bloggers who have made this happen.
You may remember when I shared this turkey cauliflower baked ziti from Megan’s second cookbook. It has been super popular so if you haven’t tried it yet, go check it out.
Megan and I have really similar food philosophies so I was extra excited to see another cookbook come out. Plus it’s all Instant Pot recipes, which has been so fun to experiment with!
While I don’t have a name-brand Instant Pot, I have the Pressure Cooker XL and it has the same functionality. We received this bad boy as a gift a few years ago and although I have shared one recipe (butternut squash and turkey chili), I haven’t fully explored pressure-cooker life yet.
Honestly, many of the Instant Pot recipes you find online aren’t super healthy, which is why Megan created this cookbook. Every recipe has nutrition info, a photo, a gluten-free/vegan option and all are made without refined sugar….