It’s starting to get cold where I live and because of that, it’s time to bring out the big comfy sweaters and the fall boots. But most importantly cold weather means its time for comfort foods. Especially if your going to be stuck indoors, doesn’t hurt to have a delicious meal. For my family in the fall its become a tradition to enjoy a warm bowl of chili when the temperatures start to drop. I have a few chili recipes that I enjoy in the fall but this vegan lentil chili is my favorite. Mainly because it’s easy and I typically don’t have to go out and buy a bunch of ingredients. So if you want a good, basic vegan chili recipe, then this is it. In the long run, there are no secret ingredients or odd vegetables just simple ingredients that you can find at any local grocery store.

Autumn is my favorite time of the year. The cool crisp and the beauty of the leaves falling. But one thing that I enjoy the most during autumn is pumpkin spice. Autumn isn’t autumn for me until I’m enjoying a pumpkin spice latte, pancake, or muffin. But one of my all-time favorite treats of fall is pumpkin spice doughnut holes and a hot cup of tea.

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My first time trying Korean food was with my good friend Ray. One of the restaurants that we would often visit was Huapei. A little hole in the wall restaurant located near Mt. Cedar and Mt. Hope in Lansing, MI. My favorite dish was their Huapei Chicken. The flavor was a mix of sweet and spicy. It was unique and I had never had anything close to it at any other restaurants. I no longer live in Michigan and I’m now a vegetarian. I still speak with my friend Ray occasional and we reminisce about the time we spent together and all the delicious food we had. After one of our conversations, I wanted to try to recreate the Huapei Chicken but make it vegetarian.