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. 


Rosemary and Paprika Rice and Beans

I wasn't sure what to do with my rice and beans. I usually go mexican or indian, but I was looking for a change up. With baby bella mushrooms and red wine as my inspiration I put this combo together. I was quite pleased with the results. I hope you will be too!

I'm always vegetarian, but kind of a lazy vegan lately. This recipe is definitely vegan  and really showcases how easy it is to coax a heck of a lot of of flavor from relatively simple ingredients.

1 cup crimini mushrooms roughly chopped
1/2 cup carrots roughly chopped
1/2 cup white or sweet onion diced
3 cloves garlic minced
1/8 cup minced hot peppers (equal portions jalapeno, serrano, habernero)
few ribs seeds from previous  mentioned hot peppers
1/2 cup dry white rice
1 can rinsed black beans
1/4 cup red wine
1 tbl olive oil
1 tsp rosemary
1 tsp paprika
1/2 tsp sage
1/4 tsp dill
1/4 tsp cayenne powder
1/4 tsp parsley
1 tsp salt
1/2 tsp black pepper
2  1/2 cups water, maybe more

In a large pot combine mushrooms, carrots, onion, garlic, peppers, water, wine, oil, salt and pepper. With the lid off bring to a boil and then let simmer and reduce for 10 minutes.

Add rice, remaining spices and continue simmering over low heat with cover on pot.

When rice is tender turn off heat and add beans. Stir to combine. Let sit covered on turned off burner for 5 minutes to warm throught.  Sprinkle on parsley. Stir to combine.

Serve immediately as a warm dish or transfer to teh fridge to chill for at least a few hours.