From Parsnips 5 Ways:
“When boiling potatoes for mashed potatoes, add a couple cut-up parsnips and mash them right in with the butter and sour cream. Very good!” –Brian, via Facebook

From Make Your Own Gravy:
“Tip: Nonstick pans seem to be gravy’s evil foe. They just don’t collect good ‘golden brown and delicious’ bits to flavor the gravy well. If you’re having trouble getting flavorful gravy, consider whether your baking pan is working against you.” –Julie

“I like the taste of flour, lightly browned, like my mom always made with her gravy, but I love the silky texture that cornstarch lends. So I start with a flour and butter roux, add hot broth and then season with dry thyme, black pepper and chicken bouillon granules. Stir and bring to a boil, then mix a corn starch and cold water slurry, which you add while whisking. You will never have a lump or a complaint, and it will be done in less than ten minutes.” –Beth

“To add extra flavor to your gravy, add a bouillon cube. I thicken mine with flour mixed (very well) with water.” –Jane

“My secret, if you will, to delicious gravy is to brown the flour before adding it to the drippings. Put several tablespoonfuls of regular flour in a dry skillet, and let it get to a medium brown color. (You have to keep a close eye on it so that it does not burn.) Using a regular table fork, stir the flour around in the pan as it browns using a kind of scraping motion to make sure all the flour is coming off the bottom of the skillet. When it has gotten to the desired medium brown color, remove it from the pan and set it aside in a small bowl. Then when you are ready to make the gravy, start with a cooled skillet–the one you used to brown the flour–and start with the flour that you have browned FIRST. The browning of the flour gives the gravy a wonderful nutty flavor as opposed to a sometimes gummy flavor you get using only white flour.” –Melody

From The Veggie Table: Thanksgiving Tips For The Vegetarian:
“My wife makes a mean stuffed acorn squash with basmati rice, pecans and cranberries, and a delicious vegan pumpkin pie that we top with Purely Decadent coconut milk ice cream. All to the delight of our omnivorous family and friends!” –Mike

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

Take Stock
Be mindful of where the flavor comes from. Grandma’s pumpkin soup and vegetable stuffing may seem veg-friendly, but she likely uses chicken or even beef stock. If you’re worried, ask your host and maybe suggest that he or she make a side or two with vegetable stock. If your host (or guests) balk at the thought, prepare a version for yourself and offer it up to everyone else along with the meatier stuff. Most likely, no one will be able to tell that you swapped chicken stock with veggie stock — especially if you up the flavor with fresh herbs.

The Main Event: Turkey
Just because you don’t eat meat, that doesn’t mean your meal has to lack protein. Many Thanksgiving dinners include a soup course, which you can turn into a main dish. Again, see if your host will switch to vegetable broth or offer to bring your own squash stew or bean chili for everyone. One of my favorites is EatingWell’s Sweet Potato and Black Bean Chili. Both options will provide the protein you need to satisfy you and other guests, and there’s no need to turn to cooking up one of those prepackaged, meat-substitutes such as Tofurky.

Not Always Room for Jell-O
I always loved the sweet dishes that made it to our family’s Thanksgiving table — my mom’s gelatin mold and my grandma’s sweet potato casserole dotted with mini-marshmallows. But when I celebrated my first vegetarian Thanksgiving, I vetted the classic dishes to weed out what wouldn’t work. That included those gelatin-containing sides. Gelatin, the ingredient that gives Jell-O, marshmallows and even jiggly cranberry sauce their bounce, is made out of the collagen in cow or pig bones, hooves and connective tissues. There are great vegetarian gels and marshmallows on the market that you can use, but why not stick to a simpler, more wholesome option: Sprinkle your sweet potatoes with a little brown sugar or a squirt of agave (or just enjoy their sweetness au naturale).

But There’s Butter
You bet there’s butter in those pies, mashed potatoes and more. There may be milk and eggs as well. If you avoid dairy ingredients altogether, bring along your own sweet treat — one featuring fresh harvest fruits. Try preparing a warm Apple Compote (serve with a scoop of dairy-free ice cream) or some cinnamon-spiced baked pears. Without all that butter, these sweets are lower calorie, too.

Need more ideas for vegetarian/vegan recipes to bring to dinner? Try these:
• Endive & Watercress Salad with Pomegranate Dress (vegan)
  Honey Roasted Sweet Potatoes (vegetarian)

• Vegetarian Sweet Potato Pie (also vegan)
• Perfect Cranberry Sauce (vegan)
• Squash, Chickpea & Red Lentil Stew (vegan)
• Pumpkin Wontons (vegetarian)

TELL US: What is your favorite vegetarian recipe for Thanksgiving?

Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Dine Dish Delish, and follow her on Twitter @DietitianJanel. Catch up on her previous posts here.

How Much Is Too Much?
First things first, packaged mock meats shouldn’t be your everyday vegetarian choice. Sure, they add texture, provide cholesterol-free protein and can help recreate a meaty main, but look at the ingredients list. You probably won’t be able to pronounce half the words on that huge list. Turn to these packaged substitutes only when you really want some beans and franks, a deli sandwich or need a quick fix — that is, a couple times a week or less. You can get the same protein fix and meaty bite from beans, tofu, nuts, seeds, whole grains, mushrooms and more.

Sliced Deli “Meat”
When I used to eat meat, I never really liked sliced deli meats, so it’s no surprise that imitation deli meat doesn’t wow me. I’ve tried LightLife’s Smart Deli slices (available in most supermarkets) and found the texture slightly rubbery. Unlike most mainstream lunch meats, vegetarian options are free of fat, cholesterol, nitrites and MSG. But imitation or not, deli meats are full of sodium; four slices of LightLife’s “meats” use up 20% of your daily sodium. For a protein fix, try peanut butter or a bean-based spread (like hummus) on your sandwich.

“Chick-un” Patties & Nuggets
Americans love chicken, so it’s no wonder there’s a huge variety of imitation chicken products out there — or as I like to call them, “chick-un.” There is everything from nuggets to patties from brands like Bocca, Morningstar Farms and more. Flip the package over and look at the long list of ingredients. I counted 50 on the nuggets in my freezer. One common item is “textured vegetable protein,” or TVP, which is a dried, concentrated soy protein that is versatile enough to work in many faux meat products. It’s a heavily processed ingredient, so don’t overdo it. I’ll admit I do like munch on nuggets sometimes. To me, they taste identical to the real thing and, when baked, cook up nice and crisp, just the way I like them.

Veggie Dogs
Sometimes — at a cookout or the ballpark — you just want to sink your teeth into a hot dog. Veggie dogs (and sausages) have some advantages over their beef, chicken or pork counterparts: fewer calories, less fat, less sodium and more protein. However, they also may contain potentially harmful ingredient vegetable gum carrageenan, which helps hold these mock meats together. The jury is still out on how hazardous it is in the long run but less processed is always better. Another downside: “not dogs” can be mushy (especially when boiled or nuked) and don’t hold up in a bun. I usually mix them into vegetarian baked beans and soups and stews. The American Dietetic Association invited a group of taste testers, including vegetarians AND meat eaters, to rate which of popular veggie dogs they liked best. LightLife’s Smart Dog was the winner. Morningstar Farms Veggie Dog came in second, and Yves Good Dog rounded out the pack. Morningstar Farms Veggie Dogs aren’t available currently, but they have some “sausages” that are carrageenan-free.

Ground “Beef”
When I decided to rework my mom’s meatloaf recipe, I worried the soy-based grounds out there wouldn’t cut it, but Lightlife’s Smart Ground has a similar texture to ground beef and blended well with my spices and seasonings. I suspect you’d get similar results if you made mock meatballs or burgers, or tried other brands. If you’re looking to experiment with a veggie meatloaf, you can find my Meatless Meatloaf recipe here.

Veggie Burgers
If you want a burger that’s more beefy, you’ll like Bocca’s wide variety. They taste great when cooked in a toaster oven or on an outdoor grill and don’t crumble or get mushy. Sometimes I’m even fooled when my boyfriend makes a Bocca burger — it almost smells like meat. Other folks prefer veggie burgers to have a more grainy flavor and lots of veggie chunks (which means they might fall apart more). You can find mushroom-flavored, black bean-flavored and even cheese-infused variations. Test different brands and find your faves. Of course, the smartest option is always to make your own — check out some of my recipes below:

• Bulgur Burgers with Chickpeas
• Chickpea Broccoli Burgers
• Acorn Squash Veggie Burgers
• Tempeh Soysage Burgers
• Eggplant Spinach Burgers

Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Dine Dish Delish, and follow her on Twitter @DietitianJanel. Catch up on her previous posts here.

TELL US: Do you ever turn to mock meats? What are your favorites?

Snack Ads Encourage Kids to Eat More
Eating in front of the TV is one habit I always encourage my young clients to break. I’m not the only one who figured out it’s potential harm. An experiment conducted by Rudd Center for Food Policy and Obesity at Yale found that kids ate 45% more while watching food ads on TV than those who watched commercials on games and entertainment. Food ads can pop up on TV at anytime, so your best bet is to feed kids (and adults, too) at the kitchen table — and keep the snacks away.

More Carbs, Slimmer Figure
A study published in the Journal of the American Dietetics Association examined the diets of healthy Canadians and found those who ate the least amount of carbs were more likely to be heavyset. On the other hand, those who ate more carbs were slimmer and because they were eating higher amounts of fiber, fruits and veggies. Those carb-light diets (Atkins, etc.) have been big in year’s past. If you’re thinking that high protein is the way to go, you may want to think again. By the way, when we say “carbs,” we mean fresh produce — not chips and other junky snacks.

Obese Kid = Child Abuse?
A South Carolina woman was arrested for criminal neglect because her 14-year-old kid weighed in at 555 pounds! Cases like these have come about in New York where the judge ordered the child to undergo nutritional counseling, gym time and cooking classes. Does this mean that all parents of obese kids can be arrested? Is this really a form of child abuse? What do you think?

Who Recommends Your Supplements?
A study found that not only do 72% of nurses and 89% of physicians use dietary supplements themselves, most of them recommend supplements to their clients, too. Been to the doctor lately? You are rushed in, rushed out and probably barely had the chance to address the medical issue at hand. Do you really think in those 10 to 15 minutes that the doctor has time to examine your complete nutrition work out to see what supplement you may need or if any supplements interact with your medications? Stop running to buy all these pills — write down the names and do some digging yourself. Also, go visit a registered dietitian in your area to get an in-depth dietary analysis and see how you can improve your health with real food.

Misdiagnosing Food Allergies
Are food allergies really on the rise? According to this LA Times article, many parents misdiagnose their children and eliminate foods the kid can tolerate just fine. There are also more nonspecialist doctors who are offering to test for allergies and get results that’s aren’t accurate and oftentimes point a finger at an innocent food. I agree that food allergies are a very serious issue, but make sure to identify the real culprits with a qualified allergy specialist if you have suspicions.

Veggies Du Jour!
First, we had Meatless Mondays in America, Meat Free Mondays in Britain and now Paris is jumping on the vegetarian bandwagon. Years ago you couldn’t even imagine vegetarian French food, but today the City of Lights hosts some top-rated veggie restaurants like L’Arpege. You can even find tofu popping up in several restaurants — how do you say “tofu” en Francais?

Grilling pineapple, or any fresh fruit, is pretty simple. All you have to do is cut your pineapple (or peaches or even watermelon) in thin rounds or strips and grill on either side for about 5 minutes — or until they have those neat grill marks. Living in a Boston apartment, I don’t have the luxury of an outdoor grill, so I improvise with my stove top grill pan and still get great results.

Double the Pineapple Pleasure
Grilled pineapple makes a great dessert, but don’t count it out for your main course, too (plus, you get two servings of fruit!). Recently, I was grilling up some tempeh for a simple sandwich and decided to top it with pineapple pieces for a Hawaiian-style, tangy dinner.

Wait, What’s Tempeh?
Never heard of tempeh? It’s a must-know for vegetarians or the veg-curious. Often used as a meat-replacement, tempeh is a cultured cake of soybeans and/or grains — it’s been a staple in Indonesia for more than 2,000 years. Tempeh is traditionally made by cooking and de-hulling soybeans, inoculating them with a culturing agent, and then incubating the soybeans overnight until they form a solid cake.

Sounds creepy, right? Just think of it in the same way that other fermented foods are processed — like cheese or yogurt. Tempeh is a great source of vegetarian protein. A serving of the tempeh I picked up at Whole Foods gave me 11 grams of protein. Look for it in the refrigerated section of the grocery store, near the tofu.

But Back to Making My Sandwich
To make my tropical sammy, I cut my tempeh into four slices and baked them in the toaster oven for about 20 minutes at 400 degrees. Once the pieces were cooked through and started to toast, I spread on some BBQ sauce and cooked for another 10 minutes. Meanwhile, I layered a slice of soy mozzarella and two grilled pineapple rounds on a whole-wheat English muffin. Then, I added in one slice of baked tempeh and chowed down.

The grilled pineapple and BBQ sauce combo works wonders on veggie burgers or grilled tofu, too. Or, for the flexitarians, add the pineapple with a sweet and sour marinade on salmon. It’s a nice flavor change from the usual lettuce and tomato and a great way to add fruit into your entrée.

And Don’t Forget Dessert
When you buy a whole fresh pineapple, it can feel like you have more than you know what to do with. To use up more of it, I grilled more pineapple rings and topped them off with a small scoop of vanilla ice cream while they were still warm. The combo of sweet and tangy flavors, along with hot pineapple melting the cool ice cream, made for a fun, flavorful dessert. Plus, I didn’t feel like I was on pineapple overload because they were served in such different ways.

Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Dine Dish Delish, and follow her on Twitter @DietitianJanel.

Here, I’d adopted a vegetarian diet for health reasons but was barely eating my good-for-me vegetables. I started experimenting with vegan and vegetarian cooking, and my mind — and my palate — quickly opened up to a delicious world of whole grains, legumes, vegetables, nuts and fruits. A good, healthy mantra for anyone is “all things in moderation.” Jumping into a junk-food vegetarian diet without any balance was definitely not that.

If you’re new to vegetarianism or looking to test it out, don’t make my same mistakes. Here are common pitfalls to avoid.

The Poor-Protein Vegetarian
When you switch from meaty to meat-free meals, you reduce your total protein intake (remember meat is a primary source of protein for most folks). But don’t get lazy and forget to add back an alternative protein source. Eating protein builds, repairs and maintains your muscles; it also keeps you feeling satisfied. Everyone’s protein needs vary — depending on our age, size and activity level. To estimate yours, multiply your body weight in kilograms by .8, or weight in pounds by .37. Beans, legumes, tofu and nuts are all great protein alternatives. I like to boost my spaghetti and sauce with white beans instead of meatballs — or for something like stir fry, I’ll swap the chicken for tofu.

The Vegetarian Who Doesn’t Eat Vegetables
I’ve actually met vegetarians who don’t eat vegetables and can survive on grilled cheese and onion rings alone! I guess there is a vegetable lurking in that order of onion rings, but nothing nutrient-rich, for sure. You can eat a bread-, pasta-, fries- and cheese-based diet every day, but that’s not exactly healthy. Even actress and Jenny Craig spokeswoman Kristie Alley fessed up to her own bad habits and told People: “For seven months I was a vegetarian, and I can’t tell you how much weight I gained being a vegetarian! A vegetarian would probably be eating vegetables. But to me being a vegetarian meant I’m going to eat enchiladas with no meat, and I’m going to eat lots of bread, lots of carbs.”

The Fast-Food Vegetarian
Cheese quesadillas, French fries, ice cream, pizza, nachos and candy — what do all of these foods have in common? They’re all junk foods, they’re often on fast-food menus and they’re all vegetarian (though not always vegan). When eating out, plan ahead by reviewing restaurant menus for healthier choices. A veggie burger may sound nutritious, but smother it in cheese and that sandwich could have more calories and fat than a beef burger. Sure, fried foods and cheesy snacks have their place (always in moderation!), but make sure that’s not all you’re eating.

The Processed-Food Vegetarian
Okay, so you’ve swapped your ballpark frank for a soy corn dog and chicken nuggets for soy nuggets. These meat-replacement products are still processed. Eyeball the ingredients list — they tend to be pretty long and contain chemicals, additives and lots of words you can’t pronounce. Vegans beware: some of these meat substitutes actually contain animal ingredients such as egg whites, cheese and dry milk. Experiment with whole-food protein sources, such as tofu and beans, instead. Use seasonings and marinades to jazz up baked tofu slices. Make your own veggie burgers with mashed chickpeas or grated veggies. I just made this great Bulgur Burger with Chickpeas and Tomato Chutney (shown above, served with kale, spinach and collard greens sauteed in olive oil over a piece of naan bread).

Following a vegetarian diet takes some extra planning to make sure you keep it healthy, but it doesn’t have to be complicated. Check back each month for my new series, “The Veggie Table” (get it?), and I’ll share my veg-friendly ideas and recipes so we can avoid meat-free mistakes together!

Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Dine Dish Delish, and follow her on Twitter @DietitianJanel.

Vegetarian Diets 101
All vegetarians choose from these basic food groups: grains, fruits, veggies, legumes, nuts and seeds. A vegan is the strictest type (look for a separate post on that soon); however, different folks may mix it up and allow some foods but not others — usually it depends on religious, ethical or dietary choices.

The basic types:
• Pesco-vegetarians – include seafood and fish
• Lacto-vegetarians – include dairy (milk, cheese and yogurt)
• Ovo-vegetarians – include eggs
• Ovo-lacto-vegetarians – include eggs and dairy
• Vegan – no foods containing animal products (including dairy, eggs and even sometimes honey)

Here’s a quiz: can you figure out what a pesco-lacto-ovo-vegetarian eats? Yep, fish, dairy and eggs but no meat.

Minding Nutrition Needs
Eliminating fish, dairy or eggs from your diet significantly drops your protein intake. For optimum health, we should all take in about 2 sensible servings of protein a day. If you ditch the meat, there are other options. You might try 2 tablespoons of peanut butter, an egg, half a cup beans or lentils or 3 ounces of tofu.

Of course, alternate protein sources such as tofu, seitan (a thick, textured meat replacement made from wheat gluten), quinoa or amaranth are always good choices. Try to combine various foods that complement each other — maybe you have peanut butter on whole wheat bread or prep up some brown rice and beans.

Iron and zinc deficiencies are two other biggies. Many people, meat-eaters and not, lack iron in their diets. It’s important for vegetarians to include various iron sources: green leafy veggies (like kale, spinach and broccoli), almonds, lentils and beans.

One thing to remember: iron from plant sources isn’t easily absorbed. Combining them with vitamin C-rich foods helps increase absorption. That means, squeeze fresh lemon juice on your spinach or follow your rice and beans plate with a fresh, fruit salad. Cooking with cast-iron pots can also increase iron consumption, but limit that to once a week because iron is potentially toxic. There are supplements available, but check with your doctor on those first.

As for zinc, you can get that from fish, eggs or dairy — as long as you eat enough. Nuts are another good source.

A Day in the Life…
To get an idea for a balanced daily diet, here’s what I’d suggest for a lacto-ovo-vegetarian.

Breakfast: try a frittata or some buckwheat pancakes with a glass of freshly squeezed juice.

Snack: opt for yogurt, a handful of nuts like pecans, fruit or a slice of cheese.

Lunch: add PB&J to whole-wheat bread, chased with a glass of milk and fresh fruit.

Dinner: you can’t go wrong with these rice and corn cakes, served with a side of sautéed spinach. Most vegetarians (not vegans) can wash this meal down with a light beer! (Yep, not all beer is animal-free.)

P.S.: We spotlight vegetarian recipes on this site along with meat-friendly ones (after all, Kristine, our editor, is a vegetarian herself), but there are tons of vegetarian-only sites out there. Vegetarian Times is one good one to check out — just be mindful that not all recipes may not meet our usual calorie and fat parameters.

You may not fix the world’s problems by yourself, but making small changes and setting a good example can’t hurt — and what better time to start than Earth Week. Here’s what it means to go low carbon.

What do you mean “low carbon”?
There’s a lot of jargon in the eco-world (”carbon footprint,” “go green,” “climate change”) and throwing “low-carbon diet” into the mix just adds to it, we know. But hey, think of this as a new way of “cutting the carbs”! The idea is to reduce your direct effect on the environment by being mindful of how your actions — specifically your food choices — increase carbon dioxide emission and support dirty industries.

Food has an impact?
Yep, it does. According to a 2008 Carnegie Mellon study, 83% of carbon emissions came from the growth and production of food itself; 11% of that alone is from its transportation — a.k.a. “food miles,” which refers to moving food between the grower, seller and eventual consumer. Most low-carbon diet advocates endorse eating local foods to reduce “food miles” (so hit up your farmers’ market), but choosing different foods can also have an effect.

One example is cutting down on meat. Don’t worry — we’re not saying we all should be vegan; just try limiting it more. Production of livestock such as cows and sheep accounts for 18% of the world’s total greenhouse gases according to the UN Food and Agriculture Organization. Even President Obama has promoted “Meatless Mondays” in the White House as a way to help out. And don’t forget that milk and other dairy counts in this, too.

Factor your own food footprint
You might be skeptical of how much you alone can do, but it’s still interesting to look into. I enjoyed figuring out my carbon emissions using this interactive calculator from Eatlowcarbon.org. According to it, a chicken sandwich is much better for the environment than a tofu curry (massive soybean production is problematic), and a bowl of lentil soup is beneficial to my body and the environment. Yes, it can get confusing — or even frustrating — to keep track of what’s okay and what’s not, but doing a little here or there is a good start.

This is only some basic info to introduce the idea of low-carbon eating. If you want to learn more, check out this article from Environmental Science & Technology or this background info from Circleofresponsiblity.org.

READ MORE:
• Tips for the Farmers’ Market »
• Choosing Organic Foods: Dos & Don’ts »
• Is It Worth It To Join a CSA?
• Decoding Eco-Food Labels »
• Pick Safe, Sustainable Fish »

TELL US: How important is eating greener to you?

You just can’t go wrong with chili — it’s easy, cheap, versatile and, yes, good for you. Toss together a few simple ingredients, and in less than an hour, you can tuck into a big bowl. Make a pot for a crowd (perfect for a football party) or to warm up a winter night.

Of course, it’s easy to load up your chili with calories and fat, but here are easy steps to make a pot for under 400 calories per serving.

1) Rethink the star ingredients
Experiment with different types of beans: black, kidney, cannelloni or pinto. They each have unique textures and flavors and are a great way to get some extra fiber. Remember, if using canned beans, always rinse and drain before adding them.

When it comes to vegetables, anything goes. Peppers, onions, mushrooms, whatever you have in the refrigerator. The secret to my chili is potatoes, a clever idea from my mother-in-law. I toss in diced sweet or yukon gold potatoes as a final ingredient, and when they are tender, my chili is done.

If you like meat in your chili, choose ground or diced chicken or turkey breast. For a leaner beef chili, use small amounts of diced lean steak or ground beef that is 90-95% lean. Cubed extra firm tofu or tempeh are great vegetarian options.

To keep the sodium in check, use low sodium chicken or vegetable broth and canned tomatoes without added salt. Tomatoes are also a good source of lycopene, an antioxidant believed to benefit the cardiovascular system and reduce the risk of certain cancers. Not a fan of tomatoes? Try making a white chili. For an extra hearty meal, throw in some whole grains — cooked brown rice, barley or whole wheat couscous — or spoon them into the bowl first and top with the chili.

2) Get spicy
Even if you don’t love hot foods, spices add flavor (without the calories). A little bit of chili powder will give you a simple chili without much heat. Spices such as celery salt, cumin and dried tarragon add depth and freshness. If you’re in the mood for real fire, add ancho chili powder, cayenne pepper or chipotle powder for some smokiness.

3) Top it off
High-calorie toppings can sabotage a healthy pot of chili, but that doesn’t mean you should go without them. Go ahead and enjoy classics such as shredded cheese and sour cream; just add smaller amounts of the low fat versions.

For some extra freshness and crunch try these:
• 4-5 tortilla chips – crushed, so there is some in every bite
• A dollop of creamy and tangy nonfat Greek-style yogurt
• Sliced black olives
• Chopped chives or scallion

4) Cook, freeze, chill out
Make a 30-minute chili or try a slow cooker recipe. Chili freezes beautifully, so make large batches over the weekend and freeze some for a no-fuss weeknight dinner.

Healthy chili recipes to try:
• 30 Minute Turkey Chili
• White Chili
• Vegetarian Chili

Any questions? Have your favorite way to prepare a bowl of red? Let’s hear it.