Lentil and Seitan Stew over Fusilli
Our pressure cooker is one of the best investments we've ever made (right after the smoker box and vacuum-sealer). As many beans as we eat during the year, the pressure cooker is not only a time saver -- all those who have cooked beans the traditional way for hours on end, and they still have a texture like rocks, raise their hands -- but it also helps take the pain from making our weekly batch of veg stock.
This one is as simple as A (pressure-cooked French lentils) + B (fried cubed seitan) + C (stir-fried carrots, onions, garlic) + D (pasta) = nom nom nom.
The best part is that it takes all of 20 minute from start to finish...