Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 
Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 

Thank…

Tuscan Style Baked Ziti (Vegetarian)

This a simple and delicious dinner that's sure to be a hit. It's full of gooey cheese and what vegetarian doesn't love warm, ooey, gooey cheese.The addition of spinach and ricotta makes it tuscan style and move filling and nutritious.

Ingredients
1 16 ounce box ziti or similar shape pasta
1 24 ounce jar tomato pasta sauce
8 ounces ricotta cheese
8 ounces shredded mozzarella
8 ounces frozen chopped spinach

Cook pasta to al dente as per package instructions. Drain and set aside.

Preheat your oven 350 degree F.

In a large bowl stir to evenly combine the spinach and ricotta.

Add cooked pasta to a large/deep baking dish (such as a casserole pot, dutch oven or dispoable foil lasagna pan). Pour tomato sauce over pasta and stir to coat all pasta in the sauce. Add spinach/ricotta mix to pasta pot and stir again gently until everything is evenly combined. Finish by adding your grated mozzarella and stirring again until nicely distributed.

Cover and bake for 40 minutes. Remove from ove and let stand for 5 minutes before serving.

Add fresh ground black pepper to individual portions.