I am so excited! The sun is still warm and the nights are cooling off and this weekend I am going to be escaping into the woods to do some camping! I personally love camping and not that RV nonsense, the sleeping in a tent, cooking over a fire, snacking out of a cooler camping!

There is something so satisfying and serene about hiding out in the woods, I often fantasize about becoming a survivalist and escaping deep into the forest with no technology, no noise and no stress. I am a total nemophilist and love to partake in werifesteria and have incredibly romantic notions about living off of the grid.

This camping trip is not the serene escape that I usually enjoy but instead is a time of celebration and a gathering for a number of friends from far and near so some planning does need to take place. It always seems that camping in general revolves around food and drink and this time is no different. As a vegetarian, I cannot just rely on hamburgers and hotdogs to see me through so I have to become a little creative especially since I want to share my bounty with others.

Not only have I packed up some veggie burgers and marinated some carrot dogs but I decided to throw together a batch of my delicious, hearty, and warming Cocoa Chipotle Chili filled with sprouted beans, TVP, corn, and a touch of cocoa powder to mellow that spicy little kick. TVP, better known as Texturized Vegetable Protein is made from soybeans and is a wonderful meat substitute that will likely trick all of you meat eating friends. I always let everyone taste it before I let it out of the bag that it is a Vegetarian/Vegan meal as I like people to embrace eating healthy even if trickery is involved.

I like to pre-make a few things when going camping so that way I can spend more time with friends soaking in the atmosphere, hiking, kayaking or meandering instead of chopping veggies in the woods. This way I can throw the pot on the fire, do a little stirring and then divvy it up and enjoy. I hope that you try this awesome warming Chili as fall descends on us. Enjoy and healthy eating!

Cocoa Chipotle Vegetarian Chili with Sprouted Beans and TVP

2 cups of TVP

2 cups of Water, boiling

2 tbs Olive Oil

2 medium Onions, chopped

2 Sweet Peppers, chopped (you can use a mix of colors, I used 1 bell and 2 Italian peppers because I had them on hand)

4 large cloves of Garlic, chopped

1 -2 Chipotle Pepper in Adobo, chopped (the rest reserved for another purpose)

1 Jalapeno, seeds removed and chopped

1 tbs Cumin

1 1/2 tbs Chili Powder

1 1/2 tsp Oregano

1 pinch of Cinnamon

1 tbs of Lime or Lemon Juice

6 cups of Sprouted Beans or 4 cans of Beans (I used a mix of black and kidney beans)

1 1/2 cups of fresh Corn

3 (14oz) cans of Stewed Tomatoes in their juice

1 tsp Pink Himalayan Sea Salt

1 tbs Cocoa Powder

Place the 2 cups of TVP in a large bowl, pour the boiling water over top and let hydrate. Put aside.

In a large stock pot, heat the olive oil over medium high heat. Add the onions, peppers, garlic, and chipotle to the oil, sauteing for 5 minutes or so until tender. Add the spices, lime or lemon juice, beans, corn, TVP, and stewed tomatoes. Stir to combine and bring to a boil. Cover and reduce to simmering for 30 minutes.

Stir in cocoa powder and salt to taste. Divide into bowls or cups and top with your desired condiments. Enjoy!

I always let my chili rest for a few days in order to develop the flavors. This chili is awesome the first day but even better after 2 days so if you can make it ahead, do so.

Thanksgiving has become synonymous with eating and family. We gather around the table and enjoy each others company while feasting on traditionally heavy foods that often leave us over full and drowsy. In my family, Thanksgiving dinner always consists of turkey, mashed potatoes, sweet potatoes, green bean casserole, and pie as well as a lot of wine and lounging on the couch afterwards with pant buttons popped. Honestly, I don't like the feeling of being overfull and all those cards load up your tummy and take hours to feel normal again so I like to bring a wild card dish, something that is healthy, light, but also delicious.

At the beginning of this week I took a trip out to visit my friend John at Royal Acres Farm. Even though the CSA is officially over, he still had a few veggies left and I jumped at the chance of grabbing a couple of things for for my Thanksgiving salad, plus he had arugula and I can't pass up that delicious pepper plant!

This salad has a lot of color and a lot of elements that are delicious on their own but even better when combined. Roasted butternut squash, beets, and grapes with a smoky paprika started the salad out and was then combined with sprouted lentils, grilled onions, walnuts, and arugula before being tossed in a maple and lime dressing. I personally would add a nice salty goat cheese to round out the dish but my mom absolutely hates goat cheese and as this holiday is about making family happy, I left it out for her. The results are beautiful, satisfying, and nourishing without leaving you feeling like you need to be rolled out of the door of your loved ones after dinner.

Roasted Butternut Squash, Beet and Grape Salad with Arugula and Walnuts in a Maple-Lime Dressing

1 medium Butternut Squash, cubed

2 medium Beets

1 cup Grapes

1 large Onion

2 cups Arugula, torn

1 cup Sprouted Lentils

1/2 cup toasted Walnuts

2 tbs Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1/4 tsp Cayenne Pepper

1/2 tsp Oregano

1/2 tsp Pink Himalayan Sea Salt

Maple-Lime Dressing

1 lime

2 cloves of Garlic

1/4 cup Olive Oil

1/2 cup Maple Syrup

1/2 cup fresh Parsley

Pink Himalayan Sea Salt to taste

Preheat oven 400 degrees. Peel and cube the butternut squash, toss in 1 tbs olive oil, paprika, garlic powder, Cayenne, and salt. Spread in one layer on a cookie sheet and place in over to roast. Roast for 40 minutes or until browned, tossing half way through.

Take the beets, wash them and rub olive oil on the skins before wrapping in foil and placing in the oven. Roast for 40 minutes as well or until a knife pierced the flesh easily.

In a separate, smaller pan (I used a bread loaf pan) place the grapes and toss with 1 tsp of olive oil, a sprinkle of salt, and the oregano. Place in the oven and roast for 20 minutes or until the skins are blistered.

In the meantime, slice the onion and toss in 1 tsp of olive oil and a sprinkle of salt. Place on a preheated grill until slightly charred and softened.

To make the dressing place all ingredients into a blender and process until smooth, adding more salt if necessary.

Once all of the vegetable have been cooked and slightly cooled, combine in a large bowl, cubing the beets and chopping the grilled onions. Add the sprouted lentils and the arugula as well as the toasted walnuts. Toss in the maple-lime dressing and let sit at room temperature for a half hour before serving so that the flavors can meld. Add goat cheese and fresh parsley if you would like. Enjoy and healthy eating!