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. 


Vegan Pasta Alfredo

Creamy, rich, nut-free vegan alfredo sauce is easier than you think.

Alfredo Sauce
1 can great northern beans
1/2 block silken tofu, drained
3 tsps salted sunflower seeds
6 cloves of garlic, sliced thinly
1 tsp nutritional yeast
1 tbl vegan mayo
1 tsp salt
1 tsp crushed pepper flakes
2 tsps black pepper
pasta water as needed

Other Ingredients
1/2 16 ounce box pasta, cooked al dente
1/2 cup cooked broccoli florets
Couple handfuls fresh parsley leaves

Saute garlic in 3 tbls olive oil until fragrant and slightly darkened.

In a food processor puree until smooth all the sauce ingredients, garlic and oil, but not the pasta water. Set aside sauce.

Prepare pasta. Reserve pasta water in the pot. Add drained pasta to large bowl. Pour sauce over pasta. Stir in parsley and broccoli. Add pasta water in 3 tbl spoon increments as needed to create a smooth sauce.