Day 59 -- What A Bore

I fear I'm quickly becoming a boring vegan.  I've found a number of recipes that I really like and I just keep making them over and over and over again.  Although variety has been an important part of my vegan eating plan, it only applies to the number of dishes I have waiting in my fridge and not the dishes themselves.  So, this weekend, I am committed to cooking two new recipes.

For Saturday, I'm going to make this Cabbage "Noodle" Soup from the Fat-Free Vegan Kitchen blog.  I have a head of cabbage that's been waiting in the fridge and this has garbanzo beans in it, so it will be a nice one cup meal.

Cabbage “Noodle” Soup

1 small onion, chopped

2 carrots, diced or sliced

2 ribs celery, diced (leaves included)

8 cups water

1 teaspoon dried thyme leaves

1/8 teaspoon rubbed sage

2 bay leaves

1/2 teaspoon poultry seasoning

2 cloves garlic, minced or pressed

1/4 head cabbage, thinly sliced

1 can (15 oz) chickpeas, rinsed and drained (or1 1/2 cups cooked chickpeas)

generous grating of black pepper

3 tablespoons nutritional yeast

1/4 cup parsley, chopped

2 teaspoons mellow white miso

salt to taste

Preheat a large, non-stick pot. Add the onions, carrots, and celery and cook until onions soften. Add the water and all remaining ingredients except nutritional yeast, parsley, and miso. Reduce heat to medium-low, cover, and cook until vegetables are tender and broth is flavorful (at least 30 minutes).

Stir in the nutritional yeast and parsley. Place the miso in a small bowl and add some of the hot broth a little at a time, stirring, until the miso is dissolved in the broth. Add the miso broth back to the pot. Add salt to taste and serve.