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 Alfredo Sauce

I often use tofu and coconut milk to recreate the richness and flavors found in dairy based creamy sauces. This vegan take on alfredo sauce expands on that in a really wonderful new way.

In order to simulate the complexities found in parmasean and cream I used a variety of nuts and seeds. While you could probably make a wonderful vegan alfredo sauce with just one variety of nut or seed, I think that this method offers a more authentic depth and nuance of the original.

1/4 cup sunflower seeds
1/3 cup almonds
1/3 cup cashews
1/2 block silken firm tofu
1 can coconut milk
1/4 cup nutritional yeast
1 tbl olive oil
3 cloves garlic
1/4 cup pasta water
3 tsps black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Cooked pasta, reserved water

You can either soak your seeds and nuts in the coconut milk for a few hours or you can use a coffeee grinder to turn them to dust.

This recipe yields a lot of sauce. Enough for about half a box of pasta and some mix-ins. .

Normally, when you prepare pasta you finish it by sauteing in the sauce. That's fine if you're going to eat it right away. However, stored in the fridge this sauce combined with the pasta will go grainy. Store the sauce and pasta separately. Reheat together when ready to serve.

Buzz up everything except the pasta in your food processor or blender. Your sauce is done.

Toss in with warm pasta to serve immediately. Sacuce will thicken as it interacts with the pasta.

Or store separately and combine and warm as needed.