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. 


Random Concoctions

Here's a really great vegetarian sandwich that you probably won't find elsewhere.

Toasted onion bagel. Spread low fat cream cheese on both sides. Add black beans. Roasted garlic slices. Roasted red pepper strips. Romaine lettuce. It's really good. I promise.

Another interesting meal I created recently combined cajun garlic butter rice and canned vegetarian chili. I just made the rice as the package indicated adding some mustard greens to it. Then heated the chili with a little bit of cumin seed. Then I filled the bottom of a bowl 3/4 with the rice and 1/4 with the chili. Keeping them separate inside the bowl. So that I could combine them as desired while eating.

Yet one more good one is cheddar broccoli rice mix with potatoes. I made my finely diced potatoes in a pan. They are really geat. Setting them aside in a heat safe storage container. I topped them with fresh cracked garlic pepper seasoning. I prepared the cheddar broccoli rice according to the package. Adding a few cloves of sliced garlic and frozen broccoli near the end of the cooking.

I'm a bit of stickler when it comes to cooking vegetables. I hate when they get overcooked and turn that sallow shade of green. With the frozen variety the key is to add them right at the end of the cooking process and make sure to remove the contents from the hot pan before they seem done. Carryover will finish the job. Frozen veg can be bright and crisp if you make the effort.

Then I dumped my rice mix on top of my cooked, previously set aside, diced potatoes and stirred to combine it all. Served a few spoonfuls of the rice combo topped with some black beans and previously oven roasted chunk potatoes. It was really, really good. Simply hit the spot.