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…

Twice Cooked Vegan Potato Steaks

This one is whimsical as well as delicious. We take a normal baked potato and slice it and give it a quick spice rub and pan fry for a tender in the center and crispy on the outside potato steak.

No one loves potatoes more than I do. They can do no wrong. But the ultimate ptoato. The potato to die for is soft and creamy in the middle and slightly crisp on the outside with a little hint of the oil it was cooked in and a good dose of warm spices.

I'm not normally an advocate of cooking anything twice, but potatoes are the exception. They really become exceptional when you take the time to give them a second go in the heat.

I bake my potatoes naked. No foil. I want a crispy skin. I bake them very hot. 450 F. A medium to large russet will take about 50-60 minutes. At 40 minutes, if they're sort of tender, I turn off the oven and leave them inside to soak up the residual heat. This further tenderizes the insides, crisps the outside and guarantees they won't burn or overcook.

For the next cook, let them cool completely on the counter. Then allow them to rest in the fridge until nice and firm. At least 3 hours, Longer is better.

Carefully slice into 1 inch thick rounds. Brush with olive oil. Sprinkle with spices. Brush the spices into the oil to create a smooth coating. Do this on both sides.

Saute in a frying pan on medium high until golden on both sides.

Spice mix
Salt
Peeper
Paprika
Garlic powder