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. 


Tomato Bisque Vegan Recipe

Thick, rich and creamy. Packed with protein and veg. Sooo much flavor thanks to all the fresh ingredients.

It simmers a while to coax out all the flavors from each of the components, but it's definitely worth the wait.

You will be generously rewarded with an incredibly decadent feast of flavors.

3 vine tomatoes, chunked
4 large white mushrooms, sliced
3/4 medium yellow onion, diced
1 red bell pepper, sliced
1 poblano pepper, deseeded, sliced
1 jalapeno pepper, deseeded, sliced
6 cloves garlic, thinly sliced
3 dried shishito peppers, broken, deseeded
2 chile de arbol, broken, deseeded
2 tbls olive oil
3 tsps salt
2 tsps dry rosemary
2 tsps black pepper
2 1/2 cups water

1 vine tomato, chunked
1/2 block silken firm tofu

2 tsps paprika
1 tbl hot sauce
1/4 cup nutritional yeast flakes
2 tbls vegan mayo
1 tbl ap flour

In a large sauce pot or stock pot bring the first set of ingredients to a boil and then lower to a simmer.

Add tofu and single tomato to a blender. When the liquid in the pot has begun to darken, about 20 minutes of simmering add 1/4 cup of it to the blender containing the tofu and tomato and puree until smooth.

Pour puree into your simmering pot.

Stir to combine. Simmer 5 more minutes. Add paprika, hot sauce, yeast. Continue simmering for 15 more minutes. Stirring occasionally.

Stir in mayo. Stir well to fully incorporate. Simmer 5 more minutes.

Whisk in flour. Simmer 5 more minutes.