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 Caramelized Mushroom and Tofu Puree

Since I started back up running outside again, I've been a little obsessed with tofu purees. 

They offer a tasty way to incorporate vegan protein into your diet with a limitless set of flavor possibilities. 

Watching the UK versions of Masterchef, I've seen them dot their plates with countless mushroom purees. It's about time I actually made one. 

I really focused on umani here. Mushrooms, soy sauce, nutritional yeast all have lots of it. 

The amazing thing you'll discover about tofu purees if you decide to try some is that when you eat them it feels like you're eating something rich and creamy and luxurious when in reality it's lean and nutritious. That's the magic of tofu!

1 pint button mushrooms
1/4 cup pinot grigio
2 tbls olive oil
1/2 package silken firm tofu
2 tbls sunflower seeds
3 cloves garlic
1 serrano
2 tbls nutritional yeast
1 tsp turmeric
1 tsp cayenne
2 tsps soy sauce
2 tbls soy milk
2 tsps salt

Use a  large cast iron skillet to caramelize the mushrooms. Start them in the skillet with 1 tsp salt  and 1 tbl oil and cook down until nicely browned on both sides. Deglaze with wine. Cook down until pan is dry and mushrooms are dark. 

You'll start out with a pan full of mushrooms. When you're done they will barely take up 1/4 of the pan. 

Add everything to your food processor and puree until smooth.