I have just this to say: lousy Smarch weather!  Things were melting and thawing, darn it, and then whammo, enough snow on March 16 to make things look distinctly Christmassy.  Oh, I’ll admit, it was pretty, but getting snow in my shoes walking through the parking lot to work?  Not so much fun.

Smarch

That’s okay.  I keep telling myself it will melt.  It will melt.

What better way to stave off snow-induced shock than with a hearty vegetarian chili and hot biscuits?

chili1

This is the Vegetarian Chickpea Chili from Sweet Potato Chronicles, and oh, my word.  Now, I haven’t eaten meat-based chili in forever, but in my totally out-of-touch opinion, the pearl barley gives it this lovely, meaty, chewy texture.  It definitely provides a fun twist on the standard cans-of-beans vegetarian chilis.  This recipe is super-hearty, and doubles wonderfully to feed a small army.

With miso in my fridge for the first time since I can remember, I had to make a batch of the Bettah Chettah Biscuits from The 100 Best Vegan Baking Recipes by Kris Holechek.

chili2

Crispy on the outside, soft and chewy on the inside…it doesn’t get much better than that!

(Kinda seems like a fair trade-off for the snow, no?)