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. 


End of Summer Corn and Mushroom Yellow Curry

Big, beefy mushrooms are the star of this dish. Thick-sliced, meaty and accompanied by a rich sauce full of crunchy aromatics and herbaceous accoutrements.

2 tsps coriander seed
2 tsps cumin seed
1 tbl olive oil
1 tsp salt

8  ounces crimini mushrooms, sliced large and thick
1/2 cup tequila

2 ears corn, kernels removed from the cob
2 poblano peppers, diced
1/4 of a large white onion, diced
5 small cloves garlic, sliced
1 jalapeno, minced
1 serrano, minced

1 14-15 ounce can coconut milk
1 lime, zest and juice
2 tbls habernero hot sauce
1 tbl classic hot sauce

large bunch parsley, minced
2 tsps salt
2 tsps black pepper
2 tsps paprika
2 bay leaves
1 tsp oregano
1 tsp turmeric

Toast the coriander and the cumin in the olive oil for several minutes, until fragrant. Add 1 tsp salt and mushrooms. Cook a few minutes, until mushrooms are slightly softened. Add tequila. Cook 5 more minutes until mushrooms darken and release their juice. Add onions, poblanos, corn. Continue cooking over fairly high heat, stirring often until corn is cooked through. Add coconut milk, hot sauces, jalapeno, garlic, serrano and remaining spices. Simmer over medium heat until liquid is reduced by 1/3 and a nice sauce is formed. Turn off heat. Add lime zest and juice and parsley. Let sit a few more minutes. Remove bay leaf. Serve with rice.