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. 


Easy Red Pepper Sauce

This sauce is so simple, but delivers immense flavor.

1 large 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
2 tsps celery seed
2 tbls olive oil
2 tsps salt
1 tsp black pepper
1 tbl sriracha

Puree all ingredients in a blender. Add back to original roasted pepper jar. Chill at least 2 hours.

It's a condiment. It's a sauce. It's a salad dressing. It's anything you need it to be! Quick and easy flavor with just a handful of ingredients.

Show with white rice and a mushroom and tomato chutney. This is also very easy and has a big payoff.

2 white mushrooms, diced
2 vine tomatoes, diced
1/4 sweet onion, diced
1 clove garlic, diced
1/2 cup spinach
1/4 cup white wine
2 tbls olive oil
2 tsps salt

In a 10 inch fry pan cook down tomatoes, mushrooms, onion and garlic in the oil and salt. About 5 minutes. Add wine and cook off wine for 3 minutes. Turn off heat. Stir in spinach to wilt.