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. 


Chitalian Pasta

Asian and Italian cuisines aren't typically mixed. But hey, China invented pasta, so why not?

It helps to draw a little outside the lines when you're working without meat or dairy. While it's possible to get a wide array of deep and satisfying flavors from plant based cuisine, it does require a certain Julia Child meets mad scientist approach.

1 package lo mein noodles

1 can garbanzos, plus liquid
2 tbls olive oil
2 large summer tomatoes, chunked
1 poblano, diced
1 red bell pepper, diced
1 jalapeno, minced
2 shallots, sliced
3 cloves garlic, sliced
1 ear corn, removed from cob
1/2 package silken firm tofu, shredded
2 tbls low sodium soy sauce
1 tbl chili garlic sauce
1 tbl sriracha
1 tsp salt
2 tsps black pepper

Cook all ingredients, except noodles in a large skillet. Simmer on high heat until tomatoes are tender and begin to give up their juice.

Cook noodles according to package directions.

Toss noodles with sauce components. Garnish with fresh parsley.