I almost always use the recipe in Veganomicon because of it’s simplicity, and because I think the spices are spot-on. This time, however, I twisted things up a bit by adding chopped chipotle and adobo sauce to the caramelized onions. It added a great kick to the dish, and made it a little more exciting.
Over the last week or so here in Asheville, the leaves have quickly turned from green to red, yellow, and orange. It’s quite beautiful. I wanted to share a few pictures with you.
I love fall. 🙂