Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

Minty, lemony, and delicious pressure cooker recipe.

A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.

3 corn tortillas, torn into pieces
1 1/2 cups stock or broth…

Pressure cooking and stovetop instructions are included.

1 tsp cumin seed
1/4 tsp ground coriander…

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

I adapted this recipe to remove the oil and cut down on the coconut milk, and I replaced the green beans the recipe called for with chickpeas. My family really loved this quick and easy, pressure-cooker dish.

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

1 quart water
3 cups chopped carrots…

Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.

1 cup basmati rice
1/2 cup split peas — yellow…

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…