in the past few weeks i have been fortunate enough to assist a professional photography workshop, along side a published artist, climbed two mountains, found a new position at the hotel (if all goes well i will be cooking two days a week) and created many yummy and delicious meals for myself and my roomies. here are two of my new favorites:
::Carrot and Cilantro Soup::
1lb carrots
1 tbs olive oil
3 tbs Earth Balance
1 onion, chopped
1 celery rib, plus 2-3 leafy celery tops
2 small potatoes, peeled
4 cups vegetable stock
2-3 tsp ground corriander
1 tbs chopped cilantro
1 cup plain soy milk
salt and freshly ground black pepper, to taste
-Heat the oil and 2 tbs Earth Balance in large skillet and saute the onion for 3 to 4 minutes, until slightly softened.
-Add chopped celery and potatoes to the onion and cook for a few minutes. Add the chopped carrots and continue to cook for 3 to 4 minutes stirring, and then cover.
-Reduce heat even further and sweat for ten minutes.
-Add the vegetable stock and bring to a boil. Half cover the pan and simmer for 8 to 10 minutes, until potatoes and carrots are tender.
-Melt remaining Earth Balance in a sauce pan and saute ground coriander for one minute, stirring constantly.
-Reduce heat, add copped celery tops and cilantro and saute for one minute. Set aside until required.
-Blend soup in blender or food processor. Stir in milk and cilantro mixture. Season to taste, heat gently. Serve garnished with reserved celery leaves.
::Ginger Pear Cake with Carmel Butter Cream Frosting::
[The recipe as shown below is made with vegan substitutions. no animals were harmed in the baking of this delicious cake]