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. 


Sweet Corn Salsa Recipe

Charred corn is a brilliant thing. A little oil, a little spice and something magical happens to a simple ear of corn.

All winter long I wait for corn season to begin again. When it finally does, I waste no time snatching up all that goodness.

The charred corn and blistered tomatoes are deep and savory. A granny smith apple adds some complex sweetness. Peppers, lime and vinegar add heat and acid.

It's only mildly hot, a little sweet and the range of textures are amazing. As usual, it's vegan.

Roasted Corn
3 ears corn
2 tbls olive oil
1 tsps salt
1/2 tsp each: black pepper, paprika, garlic powder, cayenne

Tomato Mixture
1 pint grape tomatoes, halved
1 poblano, diced
1 jalapeno, minced
5 cloves garlic, minced
1 tbl olive oil
1 tsp salt
2 tsps white vinegar

The Rest
1/2 a medium onion, diced
1 granny smith apple, peeled and diced
2 tsps hot sauce
1 lime, zest and juice
1/4 cup basil chiffonade
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper

Dehusk and desilk corn. In a small ramekin combine the remaining roasted corn ingredients. Brush ears of corn generously with the mixture.

Place a large sheet of foil on an oven rack close to the broiler. Place corn on the foil. Broil on high until nicely charred a several sides. Turning as needed to nicely char evenly. About 10 minutes per side.

You can do this on a grill instead. That will add another layer of smoky flavor.

Set aside corn to cool.

Cook tomatoes in oil, salt and vinegar until they begin to soften. Add remaining tomato mixture ingredients and cook until poblanos just barely begin to soften.

Remove to a large bowl with the prepared onion in it. Toss to combine. Let cool 5 minutes and then cover and put in the freezer to cool. Remove after 10 minutes and place in fridge.

Slice corn off the cobs.

Add corn and basil to bowl of tomato mixture. Add the rest. Stir to combine everything. Rest in fridge for at least 30 more minutes.

This is a corn salsa worth waiting all winter for.