May 24, 2010
Lorna Yee threw out a challenge on her blog, The Cookbook Chronicles, to join her during Meatless Week. Having accepted this challenge, here we are on Day One and I am already feeling guilty. Ironic, right? After all, most people go vegetarian to feel better.
Honestly, I don’t particularly mind going meatless. With the exception of bacon I don’t share Lorna’s affinity for pork. Here’s the thing. I haven’t yet revealed to the hubby that I plan on preparing meatless dishes all week (and on the off chance you ever read this, Sweetie, know that I do it out of love!). Plus, it just hit me today how little time I have over the next couple of days to develop my own creations for dinner.
Creamy Cilantro and Almond Soup
With this in mind, tonight I have called upon a tried and true recipe for Creamy Cilantro and Almond Soup from the May 2003 issue of Bon Appetit that can be found on Epicurious. This is the easiest soup I have ever prepared! Simply throw the ingredients into the blender, whirr, then heat it up on the stove. Along with the soup, we are having prepared curried wheat berry salad from the grocery store.
As we sit down to dinner, Roger exclaims, “This is vegetarian!” I wonder if he’s onto me? He doesn’t seem to share my appreciation that the soup is savory, sweet and creamy at the same time.
We’ll see what he thinks about dinner on Wednesday. Check back then to see how it goes!
Wine Pairing
Pairing wine with vegetarian food can be tricky. That is part of the reason why I thought going meatless for the week would be particularly interesting. However, I’m expected at a tweet up tonight for the Seattle Wine Awards where much wine will be had, so no wine with dinner. When I asked Yashar Shayan, a certified sommelier, what he might pair with the soup, he recommended a light Chardonnay from France. Or perhaps a Sauvignon Blanc from New Zealand to match the herbs in the soup. My friend, Bean, suggested Riesling. What wine would you drink with this soup?
