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…

Vegan Cheddar Biscuits

These are a riff on Red Lobster Cheddar Bay Biscuits. It's a pretty simple recipe as I'm not much of  a baker beyond yeast breads. But drawing on my experience with Bisquick biscuits and the like this idea came together pretty easily.

2 cups ap flour
2 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 tsp sugar
2 tbls vegan mayo
2 tsps dry dill
1 tsp garlic powder
2 tbls nutritional yeast
water, as needed

Stir together all ingredients except water. Add 1 cup water and mix. Continue adding water in 1/4 cup increments until a tick, yet sticky dough is formed.

Let rest in the fridge for 30 minutes.

Drop by heaping spoonfuls onto a greased baking sheet. Leaving at least 1 inch between each. You should wind up with 5 or 6 biscuits.

Preheat oven to 450 F.

Let rest again for 30 minutes in the fridge.

Bake for 12-15 minutes. Or until lightly golden brown.

Cool for 10 minutes.