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…

Autumn Veggies in White Wine Dill Sauce

Cooking the veg in a skillet with a few spices and some pantry staple liquids allows us to create an easy pan sauce that packs a huge punch of flavor. The aromatics release their juices into the pan and help create a sauce with a surprising level of depth without a lot of effort. Absolutely no meat or animal products required.

8 ounces sliced white mushrooms
2 cups sliced celery
1 cup slice baby bell peppers
1 can garbanzo beans drained, reserving 2 tbls of the aquafaba (can brine)
1 poblano, minced
1 jalapeno, minced
1 habernero, minced
3 cloves garlic, sliced

1/2 cup white wine
2 tbls sriracha
1 tbl spicy brown mustard
1 tbl olive oil

2 tps paprika
1 tsp cumin
2 tsps dill weed
1 tsp black pepper

Cook mushrooms and celery over medium high heat in an extra large skillet. Add 1 tsp salt. Cook until the veggies begin to give up their juices.

Add olive oil, baby peppers, poblano, jalapeno, habernero and garlic. Continue cooking 5 more minutes. Stirring often.

Add wine, mustard, sriracha, garbanzos, aquafaba. Keep cooking for 5 more minutes.

Add spices. 1 tsp more salt. Cook 2 more minutes.

Shown with dill flavored pearl barley, pickled baby peppers and fresh kale.