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…

Tofu Hummus

I was looking for an easy way to incorporate the protein power of tofu into snacks and meals without having to actually figure a way to fit it into each individual dish.

I love hummus because it's so versatile. I use it in place of mayo, butter, salad dressing, sauce and even occasionally as a dip.

Typical hummus is already pretty nutritious. Which is another reason why I love it so much. Tofu hummus just takes it a step further to pack a huge hit of protein into a simple smear or dollop that works with pretty much whatever else I feel like eating.

I used red beans because that's what I had. Any bean would work.

1 package silken firm tofu, thoroughly drained if packed in water
1 can red beans, drained, not rinsed
4 tbls olive oil
1 tbl sriracha
3 cloves garlic
1/2 a jalapeno
few handfuls fresh cilantro leaves
3 tsps salt
2 tsps garlic powder
2 tsps onion powder
2 tsps paprika
1 tsp dill
1 tsp black pepper

Puree all ingredients in a food processor until smooth. Refrigerate for at least half an hour to firm up and allow flavors to marry.