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 Recipe Spicy Cream Sauce Stir Fry

This has elements of both asian and latin cusine. I always have great results when I pair those two.

The beans are italian.I would've used black beans, but I didn't have any. Thankfully, most beans are versatile that way. They pretty much work across the board of all the different cuisines of the world.

It's a very creamy and spicy sauce. It has a lot of different heat notes from a variety of different peppers. I really like how the different heat sources play on the foundation of the creamy base. The fattiness and richness marries all those flavors seamlessly. The subtle notes as well as stronger ones all play together in luscious, saucy harmony.

3 stalks celery, sliced
1/2 pint white mushrooms, sliced
1/2 bunch scallions, sliced
1 jalapeno, sliced
3 dry shishito peppers
2 chile de arbol
3 cloves garlic, sliced
2 tbls olive oil

1 can garbanzos and brine
1/4 cup white wine
2 tbls hot sauce
2 tbls vegan mayo

2 tsps paprika
2 tsps celery seed
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute first set of ingredients in the oil. When mushrooms are nicely browned de-glaze with wine. Cook off wine for 5 minutes. Stir in garbanzos/brine, hot sauce, spices. Simmer and reduce by 1/3.

Remove from heat. Stir in vegan mayo until fully incorporated.

Let rest 10-15 minutes to thicken sauce.