This week I felt like mixing up the menu a little bit. Sure, I love Mexican and Italian food, but pasta and chili just didn’t sound appealing this time around. “What would be good?” I thought. Then I remembered a cabbage soup my mom used to make with ground turkey in it — during my pre-vegetarian days. I loved that soup so much, and suddenly, cabbage sounded so appealing. I popped “vegan cabbage soup” into my Pinterest search bar and found a recipe for vegan cabbage tortilla soup. It was a total hit and a great way to mix things up. I un-veganed it by adding Monterey Jack cheese, but the reason I’m only a part-time vegan is because of cheese. Per the recipe’s suggestion , I also added tortilla chips; they gave the soup a salty crunch.

What are you cooking this week?

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