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 Mushroom Cream Sauce

An Italian inspired creamy mushroom sauce over pasta. Totally vegan. Just a really simple thick and rich mushroom sauce over elbow pasta. Extremely cravable, yet very healthy.

1 pint cremini mushrooms, sliced
1 cup celery, diced
1 small yellow onion, diced
1 small poblano, diced
1 jalapeno, diced
3 cloves garlic, thinly sliced

1 can garbanzos, plus can brine
3 tbls nutritional yeast
3 tbls vegan mayo
1/2 cup white wine
2 tbls hot sauce
2 tbls olive oil

2 tsps dry basil
2 tsps dry oregano
1 tsps crushed pepper flakes
3 tsps salt
2 tsps black pepper

Saute mushrooms, onions and celery in oil until tender. Deglaze with wine. Cook out wine for 5 minutes. Add poblano, jalapeno, garlic, garbanzos/brine, yeast, hot sauce, spices. Simmer 10 minutes. Stir in vegan mayo.

Toss together warm cooked al dente pasta with the finished sauce.