Where did September go? All month, no post. Now we’re well into October and I still just can’t quite fathom that summer and fall are long gone in Anchorage. First there was the vacation to Montana. I had the best intentions to cook up some new delights in my fancy kitchen in the Treasure State, but the sun and the mountains lured me outside, the amazing vegan treats at the Bozeman Co-op lured me inside, and I figured you’d forgive me a week. Next it was a work trip to Colorado and Utah. Armed with 20 pounds of vegan snacks I smugly intended to eat, write and blog about some of the best vegan travel treats from the hotel in my non-working hours. Ha! That plan went well, as you can see.
This recipe was inspired from an offering at a potluck – Deanna’s Mexican Soup. Her version was light and brothy, but since we’re back to cold temps and liquid sunshine here in Anchorage, I wanted a version that was more hearty. For those of you living in states where August is still summer, feel free to thin it out with more stock for a lighter version!