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…

Plant Based Garlic Cream Sauce Pasta Florentine

If you thought eating plant based meant giving up your favorite creamy sauces for pasta, think again!

This pasta is coated in a rich and creamy plant based bechamel sauce. The sauce is cheesy, garlicky and salty.

It's also really simple to execute and needs very few ingredients.

You can bang it out in no time flat and treat yourself to a scrumptious Italian meal that's totally plant based.

Sauce
4 ounces silken firm tofu
1/2 cup nutritional yeast
1/3 cup pasta water
2 tbls olive oil
3 large garlic cloves
1 jalapeno
2 tsp salt

1/2 box pasta
2 cups fresh spinach

Cook pasta to al dente. When the pasta was 2 minutes away from done I piled the fresh spinach into the water to blanch.

In a large bowl use a stick blender to emulsify the sauce ingredients and make sure all the garlic and jalapeno is nicely pureed and incorporated.

Add in half the pasta water and blend to combine. If you're going to eat this right away you want a tighter sauce. Add additional pasta water slowly until the desired consistency is achieved.

If you're going to save this for later you'll want a thinner sauce. Add all the pasta water.

When sauce is done, stir in pasta and spinach.

If you want to eat some now and still save some for later, make the thicker version of the sauce and save the remaining pasta water. Slowly and vigorously stir it into your leftovers to loosen the sauce as you reheat everything.