Ta'miyya

Another one of my blog-related resolutions for 2011 was to try new things. This applies to the ingredients I am using, the cooking styes & techniques, and cultural cuisines. That being said, last week while at the farmers' market, I picked up a one pound bag of dried fava beans. I have never cooked with fava beans, fresh or dried, but they run rampant at farmers' markets here, primarily in the spring when they are fresh. I had no idea what to do with them, so I let them sit on my counter and did some research.

Most fava bean recipes center around fresh favas and are often mixed with other spring-time favorites, including asparagus and peas. They all sounded fabulous, making me more excited for spring and all the fresh produce that comes along with it. But for now, I had a bag of brown, dried favas that I had to do something with. Finally after some searching, I came across a recipe that sounded delicious and also allowed me to venture into a new cultural cuisine: Ta'miyya.

Ta'miyya is an Egyptian food which is very similar to the falafel we know and love, but its primary difference is that it is made with fava beans instead of chickpeas. It is a lovely puree of soaked favas, green onions, parsley, cilantro, garlic, and spices, formed into little patties and pan-fried, providing the perfect combination of a crispy outside with a soft-warm inside. Dipped in a yogurt-mint sauce, they are a perfect appetizer and would provide great variety to the nacho-and-chicken-wing spread at your Super Bowl party. They can also be stuffed into warm pitas with sliced tomatoes and yogurt-mint sauce for a delicious sandwich. Even better, is that you can make the mixture ahead of time and cook them up only when you need them.

Enjoy!

Ta'miyya

Makes 24 pieces

1 pound peeled, split, dried fava beans*

1 garlic clove, halved

3/4 c parsley

1/2 bunch of scallions, chopped (green tops only)

1 tsp ground cumin

1 tsp salt

1 tsp baking powder

1 tbsp cilantro

Vegetable or olive oil

1 6-oz cup low-fat plain yogurt

1 handful of mint leaves, diced finely

Soak the fava beans in water overnight (or at least 8 hours).

The next day, drain the beans and place them in a food processor. Add the garlic and puree until ground. Add the parsley, scallions, cumin, salt, baking powder, and cilantro. Puree until the mixture is thoroughly ground and comes together. Transfer to a bowl and refrigerate at least 2 hours.

Heat a thin layer of oil in a large skillet over medium-high heat. Take a small amount (about 2 tbsp) of mixture and form into a ball with your hands. Flatten slightly then place in pan. Fry about 1-2 minutes per side, or until golden. Transfer to a paper-towel lined plate. If you are making them all at once, keep finished ta'miyya in a low heat oven (150-200 degrees F) until ready to serve.

To make the dipping sauce, mix the yogurt and chopped mint a small bowl. Serve alongside the fresh ta'miyya.

*Note: You can find dried fava beans at Middle Eastern grocery stores if you cannot find it at a farmers' market or food co-op. You can also substitute chick peas (garbanzo beans) if you cannot find fava beans.

Adapted from Epicurious.com

Minestrone with Cheese Tortellini

Winter days require soup. Whether you live in bitter-cold snowy winters or chilly drizzly wet winters, a good soup is the best way to warm up. I love this soup recipe because it is hearty, yet also has a wonderful mix of veggies that almost make it seem like a summer soup.

Minestrone usually calls for zucchini, which is not currently in season, but was available at my co-op. I'm not sure where it was from exactly, but I know it was grown in California and it was organic. Not sure how they pulled that one off, but hey, they did. Another reason why I love living in a place with a year-round growing season. I also used dried beans that I cooked myself, so if you are planning to use canned beans, the amount is equivalent to one can (just be sure to rinse them very well). A final note on the veggies: the size is up to you, but I love keeping the pieces big, which makes it a chunkier soup almost like a stew.

Now, in the interest of full disclosure, I must tell you that I used one thing that is not very "local." I used liquid smoke. We already had some in our cupboard (I think my husband bought it a while back), and I was craving that smokey flavor that is usually imparted on a soup through bacon or smoked ham. However, since I am a vegetarian, using either of these ingredients was out of the question. A few drops of liquid smoke did the trick. If you've got it, great, and if not, it will still be a tasty soup. And, if you are not a vegetarian, cook up two chopped-up strips of good-quality smoked bacon, and add it to the soup when you add the broth and canned tomatoes.

Enjoy!

Minestrone with Cheese Tortellini

Makes one large pot

3 tbsp olive oil

1 large onion, peeled and chopped

2 large cloves of garlic, minced

1 leek, trimmed and sliced thinly

3 carrots, peeled and chopped

2 ribs of celery, chopped

1 zucchini, chopped

2 red potatoes, diced

4 cups vegetable stock or broth, preferably homemade

1 1/2 c cooked chickpeas (equivalent to 1 15-oz can)

3 1/2 c canned tomatoes (equivalent to a 28-oz can)

Salt

1 cup kale, sliced into thin strips

1 9-ounce package of high quality, all-natural cheese tortellini (locally made, if possible)

Heat the olive oil in a large heavy pot over medium heat. Add

the onion, garlic and leek. Saute stirring occasionally, over medium heat until softened.

Add the carrot, celery, zucchini, potato and stir around for a minute or two.

Add the stock, the chickpeas, and then the tomatoes (if your tomatoes are canned whole, break them down). Add salt to taste (be careful with this, especially if your broth is already salted) and liquid smoke, if using. Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.

Add the kale and the tortellini*, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve with a generous sprinkling of grated Parmesan cheese, if desired.

*If you plan on eating this over several days, cook and store the tortellini separately to prevent it from getting mushy. Then, when your ready to eat it, add a few tortellini to each portion prior to reheating.

Roasted Root Vegetable Pie with Rosemary Biscuit Topping

One of my resolutions for 2011 was being a more consistent blogger. To do that, I decided to pick out one beautiful piece of produce from my farmers' market each week, cook something with it, and then share my experience with my readers. Here it goes!

After returning from two weeks in Wisconsin and one weekend in Pasadena for the Rose Bowl, Chris and I finally made it to the farmers' market last Saturday. It had been and continues to be very cold around here, including a nice crust of frost on our lawn on Monday morning, so I thought making something warm and comforting would be a good idea. And when I think warm and comforting in the winter, I think root vegetables.

Root vegetables tend to get a bad reputation for being bland, and I do not disagree, because it seems that a lot of recipes cook them in a way that would render them flavorless. However, when cooked and seasoned properly, as well as paired with the right ingredients in appropriate dishes, root vegetables can be pretty tasty.

This recipe is an adaptation from one my mom wanted to make when Chris and I were visiting over the holidays. We made lobster risotto instead. Not to say that the recipe didn't sound like a good idea, but upon reading it I knew there were some serious adjustments to be made (that and lobster risotto is just amazing). I read the recipe a few more times, thought about it, and figured that I was ready to make my version it this week.

While at the market, there was a wonderful supply of root vegetables. I picked up two big rutabagas, two beautifully round turnips, a bright bunch of carrots, and my new ingredient - celeriac. Also known as celery root, celeriac is not the root of the celery we are familiar with, but it is in the same family. I had never cooked with it before, and have to admit it looks really weird. It's bumpy, green, and hairy. It smells, however, like fresh celery, which I was really surprised about. I snagged a few parsnips (grown in the Sacramento region) from my local co-op and I was ready to take a crack at this recipe.

You will find this recipe to be time consuming in preparation, because you have to peel and chop a lot of root vegetables. In addition, the sauce reduction takes some time. That being said, I actually did this recipe in three parts, but I show in the recipe that you can also break it into two parts, or (of course), do it all at once.

A key to this recipe is the rosemary - do not be shy with it! And please, if you can get fresh rosemary, use it. I am fortunate enough to live in a climate where my rosemary plant thrives all year, so I was able to snip it right from my backyard. For recipes like this, where rosemary plays such a central role in each component, using fresh is so much better than using dried. So if you do have to buy it, get it from your co-op, buy organic if you can, and splurge a little. You'll probably end up using all of it!

Enjoy and stay warm!

Roasted Root Vegetable Pie with Rosemary Biscuit Topping

Serves 6

2 very large carrots, peeled and cut into 1/2-inch pieces

1 large celery root (celeriac), peeled, cut into 1/2-inch pieces

2 large parsnips, peeled and cut into 1/2-inch pieces

1 large rutabaga, peeled, cut into 1/2-inch cubes

1 turnip, peeled, cut into 1/2-inch cubes

3 tbsp olive oil

3 tsp fresh rosemary, chopped

1 ounce dried porcini mushrooms, broken into 1/2-inch pieces, rinsed

3 tbsp unsalted butter

3 c chopped onions

4 large garlic cloves, chopped

2 tsp minced fresh rosemary

1/2 c all purpose flour

6 c vegetable broth

1/4 c non-fat milk

2 tbsp dry sherry (brandy or cognac is fine too)

Biscuit Topping

2 1/4 c all-purpose flour

1 tbsp baking powder

4 tsp minced fresh rosemary

1 tsp salt

6 tbsp cold unsalted butter, diced

1 1/3 c low-fat or non-fat plain yogurt

Lightly butter a deep rectangular baking dish or cast iron braising pan. Set aside.

To make the filling, preheat the oven to 450 degrees F. Put all root vegetables in a large bowl and toss with olive oil, rosemary, salt, & fresh ground pepper. Roast vegetables for about 20 minutes or until fork tender, stirring around at least once during baking. When the veggies are done, cool slightly, then put in prepared pan. Reduce oven heat to 400 degrees F. Do ahead: chop the root vegetables and onion a day ahead. Refrigerate in a covered container until ready to use.

Meanwhile, melt butter in a large saucepan over medium heat. Add onions and saute, stirring occasionally, until soft and slightly browned, about 10 minutes. Add garlic and rosemary, saute for 2 minutes. Add the flour; stir for 1 minute. Gradually whisk in the broth, then the milk and sherry. Add the mushrooms. Cook until the sauce is thick and reduced to about 4 cups, whisking often, about 15 minutes. Pour the sauce over the prepared vegetables. Do ahead: can be made two days ahead; Cover with foil and chill.

To make the biscuit topping, place all dry ingredients in a small bowl. Using your fingers, work in the diced butter until the mixture resembles corse cornmeal. Add the yogurt, 1/3 cup at a time, mixing with a fork after each addition, until the dough is evenly moistened, adding more yogurt by tablespoonfuls if still dry.

Drop heaping tablespoonfuls of dough on top of the filling. Sprinkle with pepper. Bake uncovered for 30-40 minutes, or until toothpick inserted in the center of biscuit comes out clean. Let cool 15 minutes before serving.

Note: When reheating this dish later, I recommend reheating in a 350 degree F oven. Reheating in the microwave will make the biscuit topping mushy.

Buche de Noel

I love all the tradition that surrounds the holiday season. My family has so many wonderful traditions, many which I still do even when celebrating the holidays with just my husband. And, in getting married, him and I have also adapted some of his family's traditions. As a couple, Chris and I have created traditions together. One of our favorites is making a traditional Buche de Noel (Yule Log) cake every Christmas.

Originally, the Yule Log was an actual log. It started as a tree, which members of the family would go out and cut down, then bring the whole thing into the house. Once it was cut down, it was brought to the house with much fanfare, as this activity was thought to ensure good luck in the new year. The log was then placed on the hearth and set afire with a scrap of yule log from the previous year, which was meticulously preserved for this use. This tradition was done to ensure not only good luck from year to year, but from generation to generation as well. (If you're interested in learning more about this tradition, click here.)

No one is really sure where the idea of turning this tradition into a cake developed, but most food historians believe it happened in the 19th century. It was made to resemble an actual log, complete with a rolled cake to look like rings. Some were very fancy, and included meringue mushrooms, almond paste leaves, and other decorations to make it look like a true log. I, however, forgo the fancy stuff and do a simple dust of powdered sugar to look like snow. The cake is fabulous all on its own.

Now I realize that the ingredients are not all that local when compared to my other recipes, which usually emphasize locally grown produce or locally made artisan products. I do, however, believe that part of what makes a local food community is its traditions. In addition, I use local dairy and eggs, and also source my ingredients from my local co-op, not from a large chain store. You can find ways to integrate the idea of "local" even into recipes like this.

This delicious cake has several steps which make it seem complicated, but it is in fact a very easy cake to execute when the directions are followed properly. Do not be scared of making a rolled cake; again, it is really simple if you follow the directions. The cake itself is a delicious soft yellow sponge cake, filled with a rum-spiked chocolate spread and topped with a cocoa-whipped cream frosting. As you see in the picture, I like to slice off pieces from the end and place on the roll to make it look more like a log. The cake is best served cold or a little chilled, since leaving it at room temperature will cause the filling and frosting to fall.

I hope you enjoy this cake, and maybe it will become a part of your traditions!

Happy Holidays!

Buche de Noel

Makes 1 cake

Cake:

¾ c cake flour (you must use cake flour; all-purpose will not produce the same result)

½ tsp baking powder

½ tsp salt

5 eggs, separated

1 c granulated sugar, divided

1 tsp vanilla

½ c powdered sugar

1 c semisweet chocolate chips

¾ c heavy cream

1 tbsp rum

Powdered sugar, for dusting

2 tsp unsweetened cocoa powder

Cocoa Frosting:

1 c heavy cream

2 tbsp unsweetened Dutch-processed cocoa powder, sifted*

½ c powdered sugar, sifted

1 tsp vanilla

To Make the Cake:

Preheat oven to 375°F. Grease 15-½x10-½-inch jelly-roll pan; line with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder, and salt in a small bowl. Stir to combine. Beat egg yolks and ⅔ cup granulated sugar in a separate small bowl with electric mixer at high speed about 5 minutes or until thick and lemon colored, scraping down the side of bowl once. Beat in vanilla; set aside.

Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining ⅓ cup granulated sugar, 1 tablespoon at a time, until stiff peaks form.

Fold flour mixture into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12-15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over a clean dish towel.

Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.

For chocolate filling, place chocolate chips and cream in heavy, 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl.; stir in rum. Cover and refrigerate about 1½ hours or until filling is of spreading consistency (should be pretty thick), stirring occasionally.

Prepare cocoa frosting (see below); refrigerate until ready to use.

Unroll cake; remove towel. Spread cake with chilled chocolate filling to within ½ inch of edge; re-roll cake. Spread cocoa frosting over cake roll. Dust with powdered sugar; sprinkle with cocoa.

To Make the Frosting:

Beat cream, cocoa, sugar, and vanilla with electric mixer at medium speed until soft peaks form (do not overbeat). Refrigerate until ready to use.

Adapted from Treasury of Christmas, page 336-338.

*Note: I usually use Hershey's Special Dark cocoa for this recipe, which provides a great, dark chocolate color and intense flavor to the frosting. The photo, however, was the buche I made at my mother-in-law's this year, and she only had regular cocoa. Either work fine, but the former will provide a stronger result.

Candied Orange Peel

Amazingly enough, the holiday season is already upon us. While it is undoubtably stressful, with seeking the perfect gift, decorating the house, coordinating travel plans and holiday parties, there is nothing like a little holiday baking to relieve all that stress. A warm kitchen with my favorite podcasts playing in the background, I feel at home stirring pots of caramel and hearing the whir of my stand mixer as I make cookies. I have this great apron that my aunt made me when I was little; it is bright red with an applique of stacked presents, outlined in puffy paint, with my name written at the bottom, also in puffy paint. I only wear this apron for holiday baking, and I love it.

This year, I am expanding my candy horizons. For the last few years, I've been making toffee, which has gone pretty well. I love giving candy as gifts because it's pretty, delicious, and a great break from cookies. This year, I decided on candied orange peel dipped in dark chocolate and salted caramels. These recipes would show off two great local ingredients: citrus (which is just coming into season here) and dairy products from Clover in Petaluma.

The caramels turned out beautifully, but what would you expect from butter, cream, and sugar being simmered and heated to the perfect temperature? Once cooled, it became soft, smooth, buttery, and stunningly golden. I sliced the caramel into cubes and wrapped in waxed paper. A tin of these, combined with the candied orange peel, will make a perfect gift for your friends, family, co-workers, anyone!

The recipe I am going to share with you is for candied orange peel. This process takes a while, so I would recommend setting aside about 2 hours. It is, however totally worth it. Be sure to get off as much of the pith (white part) of the orange as you can. It is what makes the peel quite bitter, even after being simmered in sugar water for 45 minutes. The recipe I was working off of did not make this a large part of the preparation, so I've emphasized it in the recipe below. Take your time, be diligent, follow the recipe, and you'll get a delicious result.

In addition to the candied orange peels, here are links to some of the other treats I made:

• Salted Caramels
• Limoncello Macaroons
• Whole Wheat Sables with Cacao Nibs

Enjoy, and happy holidays!

Candied Orange Peel

Makes about 2 cups of peel

6 thick-skinned (firm) Valencia or navel oranges, organic if possible

4 1/2 cups cane sugar, plus more for rolling

1 1/2 cups water

6 oz dark or semi-sweet chocolate (I used a Dagoba semi-sweet baking bar)

Cut off the top and bottom of each orange, then score the peel into quarters, making sure to cut only through the peel and not into the fruit. Peel the skin and pith off of the fruit (if you have an orange peeler, it works great for this step); save fruit for another use. Cut the peel into 1/4-inch wide strips. Using a paring knife, go through each strip and remove as much of the pith as possible.

Put the peels in a large saucepan and fill with cold water until it just covers the orange peel. Bring to a boil over high heat, then pour off the water. Repeat this blanching process (each time starting with cold water) two more times. Remove the orange peels from the pan.

Whisk the sugar with the water in the saucepan. Bring to a simmer and cook until a candy thermometer* reaches the soft thread stage (230-234 degrees F). Add the peels and simmer gently, reducing heat to maintain a simmer, until the peels become translucent, about 45 minutes. Resist the urge to stir the peel during this process, since it will cause the sugar to crystallize. If necessary, swirl the pan a bit to move the peels around. Drain the peels, saving the syrup (it is delicious in iced tea, over ice cream, etc.). Roll the peels in sugar, then place on a sheet of parchment paper to dry for 4 to 5 hours.

When the peels are dry, they are ready for the chocolate. Melt the chocolate in the microwave or using the double-boil method. Dip half of each candied peel in chocolate, then place back on the parchment to dry. Once dried, store in an airtight container.

*A candy thermometer is a necessary tool for good candy, since temperature is such a key factor, so I would recommend purchasing one. I got mine for $10 at a kitchen store.

Pizza with Mushrooms & Arugula

Homemade pizza is by far one of my favorite things to make because it is such a fun and versatile food to put together. Making the crust satisfies my love of making anything that requires yeast and dough-rising. Second, you can put basically anything you would ever want on it, which means I get to venture to my local food co-op or farmers' market and pick the best and brightest of the local seasonal produce and cheeses.

Chris and I have been craving pizza for a few days, so I headed over to the Sacramento Natural Food Co-op to see what was available. I left with some beautiful chanterelle mushrooms and fresh baby arugula, among other items, all local of course. Putting the pizza together this evening was one of those great happy food moments. The dough, a different recipe than what I usually use, rose beautifully. As a shout-out to my dad, who always made homemade pizza dough when I was growing up, I sprinkled a little cornmeal on the pizza pan prior to laying down the dough. It is a great way to give the crust a unique and satisfying crunch. I spread out a generous helping of my husband's homemade pasta sauce, which we freeze copious amounts of every fall, then folded the dough over a little to make a little sauce pocket. I had pizza folded over like this during the summer, and loved how it turns pizza crust - which is usually dry, flavorless, and ignored - into a soft fold of dough that is a true part of the pizza. Topped with veggies and some herbed goat cheese and paired with a delicious glass of local red wine, this pizza was a perfect homage to all that is local and homemade.

Enjoy!

Pizza with Mushrooms & Arugula

Makes 1 pizza

Crust:

1 c water

1 packet (or 2 1/2 tsp) instant yeast

1/2 tsp salt

2 tsp olive oil

2 1/2 - 3 1/2 c flour

Toppings:

1 medium size leek, thinly sliced (white part only)

1/4 lb chanterelle mushrooms (you can use other kinds as well, whatever you like!)

1 small portobello mushroom cap

1 c pizza or pasta sauce

Handful baby arugula (or regular arugula, torn)

4 oz of herbed chevre, or whatever kind of cheese you prefer

To make the crust, combine the yeast and water and let stand 5 minutes, until foamy. Add the salt, olive oil, and 2 1/2 c flour; mix until combined. Add remaining flour, a little at a time, until the dough pulls away from the side of the bowl.* Transfer dough to an oiled mixing bowl. Roll dough around the bowl to evenly coat it in oil. Cover with a clean dish towel and let sit in a room-temperature, non-drafty place for 1 hour.

Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add leeks, a little salt and fresh ground pepper, and saute until leeks are soft and caramelizing, about 5 minutes. Add mushrooms (and a little more oil, if skillet seems dry), saute 2-3 minutes; set aside.

Preheat oven to 450 degrees F. If using pizza stone, put in oven while it is preheating.

After dough has risen, punch down. Brush olive oil on a pizza pan and sprinkle with cornmeal. Place dough on pizza pan and stretch out to cover whole pan. Add sauce; spread evenly. Fold over about 1-inch of the dough all the way around the pizza. Top with leek-mushroom mixture, arugula, and goat cheese. Place pizza in oven on top of pizza stone and bake for 15-20 minutes.

*Note: I use my stand-mixer with a dough hook for this recipe, which makes it pretty easy to see when the dough is truly ready, as it incorporates ingredients more evenly than mixing by hand. If you do this by hand, mix it slowly and gently, being sure that all flour is incorporated before adding more. I usually use just a little bit less than what this recipe calls for.

Balsamic & Lime Chili

As the California winter begins, I am noticing that it does get rather cold in my new city. This morning, as I drove to the dog park with Bailey and Pinot, the temperature reader in my car said it was 37 degrees outside. Brrr! Upon returning home from the park, I warmed up my frozen toes and fingers with slippers and a warm cup of coffee, respectively, and then got to work on a pot of chili. Cold fall days scream for chili, and now that it was actually cold enough here, I was excited to make some.

In the past, I have always relied on my Ford's Chicken Chili recipe, but felt I wanted to mix things up a bit. This past summer I edited the 2nd edition of the Real Good Food Cookbook that Natural Alternative Co-op published, and this recipe caught my eye. I heard rave reviews about it, and when it is a recipe from the owner of Cafe Wren (they have some of the best soups I have ever had), I knew I couldn't go wrong.

There are several unique elements that make this chili delicious and unique. For one, it uses pumpkin puree as one of the thickeners, which I find gives it a earthy, slightly sweet flavor without being overpowering. Second, there is no chili powder in this recipe. While this may seem unacceptable to the chili connoisseur, trust me on this and restrain yourself from adding any. The clove and cinnamon add a warm spice note, while the basil and oregano give it a nice freshness. And of course, who can forget the title ingredients: balsamic vinegar and lime. The balsamic vinegar is a wonderfully unexpected addition and the lime gives the dish a great brightness.

I always serve my chili sprinkled with a locally-made sharp cheddar, chopped fresh cilantro, and fresh cornbread on the side.

Enjoy and stay warm!

Balsamic & Lime Chili

Olive oil

1 large onion, chopped

1 green bell pepper, chopped

5 cloves garlic, minced

28-oz can diced tomatoes (I like the fire roasted)

2 tbsp tomato paste

6 tbsp pureed pumpkin

15-oz can kidney beans

2 tsp ground cumin

1/4 tsp ground cloves

1 tsp cinnamon

2 tbsp paprika

2 tsp basil

2 tsp oregano

2 tbsp balsamic vinegar

2 tbsp lime juice

2 tsp salt

Heat the olive oil in a large heavy saucepan. Add onion, peppers, and half the garlic; saute until tender. Add the tomatoes (with the juice), tomato paste, pumpkin, beans, and remaining seasonings (except the remaining garlic) to the vegetables. Simmer over lowest possible heat, stirring occasionally, for 20-30 minutes or longer. After first 15 minutes, add remaining garlic. Taste to adjust seasonings.

Note: This recipe, like all chili, is very versatile. I added 1 cup of chopped carrots to mine, but you could also add mushrooms, browned meat like beef or chicken, or even a small handful of chocolate chips!

Adapted from Balsamic Vinegar & Lime Chili by Stephanie Lundeen