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…

All Fresh Vegan Curry


Made entirely from fresh produce... no canned tomatoes. I used a mortar and pestle to create a paste to season the curry. I had been wanting to try this technique since I saw it used on Masterchef UK.

While I love a coconut milk powered curry, I wanted something lighter and with more protein power. Tofu was the answer.

Seeds from 10 cardamom pods or 1/12 tsps ground
5 whole cloves
2 tsps coriander seed
2 tsps cumin seed
2 tsps paprika
2 tsps turmeric
2 tsps salt
1 tsp celery seed
1 tsp crushed pepper flakes
3 cloves garlic, chunked
1 inch ginger, grated
2 tsps olive oil

Grind all until a fairly smooth paste is formed. Set aside.

1/2 block silken tofu, drained
1/4 cup brine from 1 large jar of roasted red peppers
1 roasted red pepper from the jar
2 tsps sriracha

Puree in a blender until smooth. Set aside.

3 medium vine tomatoes, diced
3 large white mushrooms, diced
1/4 sweet onion, diced
1 can chick pea and the brine
1 poblano pepper, diced
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 cup white wine
1 tbl asian chili garlic sauce
2 tsps sugar
zest and juice from 1 lime
1 tsp salt
1 tsps black pepper

Add all ingredients, including those which were set aside, to a large pot. Bring to a boil and then simmer for 30 minutes. Allow to cool for 10 minutes off the flame and the sauce will thicken considerably.