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 Broccoli Cheese Mousse Recipe

This recipe uses tofu and broccoli to create a rich and thick puree that has a texture similar to a whipped cream cheese. The broccoli provides that wonderful 'green' flavor and the supporting ingredients give it pizzaz.

It's easy to make. It's great on bread. On pasta. As a dip.

It offers protein and all the great vitamins that broccoli provides. It doesn't taste like broccoli. It tastes and feels like a whipped cream cheese with broccoli and garlic.

1 large head of broccoli
1/2 block silken firm tofu
2 tbls coconut milk
5 cloves garlic
1 tbl white balsamic vinegar
1 tlb olive oil

2 1/2 tps salt
2 tsps garlic powder
1 tsp onion powder

Roast the broccoli at 425 F for 7 minutes.

Once cooled, cut into small chunks and add to work bowl of your food processor.

Add garlic, coconut milk, vinegar, oil, spices and tofu. Break the tofu into small chunks with your hand.

Processor until smooth.

Firm up in the fridge for a few hours at least. Overnight is better.