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 Smokey Southwestern Macaroni Recipe

Nothing quite compares to a pasta dish with a great sauce on it. When creating vegan recipes pasta is an ideal choice. It's full of gluten, which is protein. Runner's love pasta and I love running.

Drawing on the flavors I'm familiar with and the combinations that I know work well together, I create this vegan pasta sauce recipe.

Pasta really shines when you dress it correctly. It needn't be fancy or extravagant. It just needs to be a thoughtful assemblage of complementary ingredients.

It's sweet, it's smokey and it's a little bit spicy. It makes a viscous and unctuous sauce that coats the pasta in its incredibly flavorful embrace. When you want a deep, hearty pasta sauce red wine is always a good choice for a start. Where you take it from there is a wide open with possibilities.

1/2 a medium red onion, sliced
1 poblano, diced
1/2 pint cherry tomatoes, quartered
1 pint white mushrooms, sliced
5 cloves garlic, sliced
2 chipotles, 2 spoonfuls of the adobo sauce
1 tbl spicy mustard
1 tbl sriracha
1 tbl olive oil
1/3 cup red wine
1 can black beans, including brine
1/2 cup garbanzos and brine
1 tsps black pepper
1 tsp dry thyme
8  ounces dry elbow macaroni

Cook pasta to al dente. Set aside.

Saute mushrooms and tomatoes in oil until mushrooms are browned. Add onion, poblano, garbanzos/brine, mustard, sriracha, chipotles, adobo. Simmer 8 minutes. Add wine, pepper, thyme. cook down 5 more minutes. Toss in cooked pasta. Saute 3 more minutes.