Turmeric & Cinnamon Pumpkin Pancakes and Food52 VEGAN Cookbook Review

These light and fluffy pumpkin pancakes are spiced with cinnamon and turmeric for a seasonal flair and a boost in antioxidants. A two-bowl recipe that's about as easy and quick as they come! Vegans and omnivores alike will agree this breakfast is a keeper.

Todd is a breakfast man. Each weekend, we embark on the journey to make a decadent feast to break our fast. Oftentimes it's more for his sake than my own. I've never claimed to eat breakfast with any regularity, however, these pancakes I would gladly eat each morning! 

I adapted these pumpkin pancakes from Food52's cookbook simply titled, Vegan. I cannot tell you how excited I was to receive this book to review and how many things I've many from it already. This is one of those cookbooks that confidently sighs and claims a coveted spot among your other trusty cookbooks. It's a keeper for sure, take my word on that.

Vegan is written by the very talented, Gena Hamshaw, host of ChoosingRaw.com and contributer to Food52. The cookbook is filled with no-nonsense recipes featuring whole food ingredients. With classics like Butternut Squash Mac and Cheese and Lentil Sloppy Joes, the book also features more unique dishes such as Eggplant Tagine with Millet and  Preserved Lemon as well as a Raw Citrus Cheesecake.

The cookbook is divided into the classic, Breakfast, Appetizers & Snacks, Soups, Salads, Main Dishes, and Desserts chapters. It also features a neat Vegan 101 section where the different components such as A Tempeh Tutorial and Give Millet a Chance are incorporated into the applicable recipes. I thought this was kind of neat as one doesn't always read these bits before embarking on a recipe. It was fun to see them spread out amongst the recipes, where needed. There is also a Basics chapter that features recipes for a couple different milks, an egg replacer, and a few cheeses. 

Vegan is filled with beautiful photographs in the usual, moody Food52 style which I really adore. The images are just so simplistic and modern, featuring neutral colors and a matte finish.  The entire hardcover is elegant and understated, not boastful; you can tell it's solid.

So far I've made the Go-To Pancakes, Five-Minute No-Bake Granola Bars, and the Mushroom, Pecan, and Lentil Burgers. All were absolutely scrummy! I can't recommend this cookbook enough! Right now get Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works) for almost half off at Amazon.com! That's less than $13 for this hardcover. I hope you love it as much as I do. 

Okay, now onto these delicious pancakes. You definitely don't want to miss these, they are too easy. I decided to make Gena's pumpkin version because... you know... it's my favorite season-pumpkin season!! Of course, I couldn't just well enough alone though. 

Todd sprained his ankle while we were working on our home building and it had swelled pretty huge (thanks rheumatoid arthritis, *sad face*) and was obviously paining him a great deal. Turmeric is supposed to help with inflammation and considering that's basically what RA is, I add it to pretty much everything upon discovering the finger-staining stuff. These pancakes were no exception, and could not escape my heavy-hand when it comes to turmeric. Plus, see as these are pumpkin pancakes, the turmeric aided in enhancing that very orangey-pumpkin hue. It was decided that cinnamon would be an excellent compliment to both the turmeric and the pumpkin and so it was that these pancakes were born. Now I crave them almost every weekend. 

Unfortunately, in the end, Todd had to have his one knee drained but I like to think these helped at least a little...

Turmeric & Cinnamon Pumpkin Pancakes

Recipe by Kathleen Henry @ Produce On Parade and adapted from Food52's cookbook, Vegan

These light and fluffy pumpkin pancakes are spiced with cinnamon and turmeric for a seasonal flair and a boost in antioxidants. A two-bowl recipe that's about as easy and quick as they come! Vegans and omnivores alike will agree this breakfast is a keeper.

Ingredients

• 1 ½ cups (250 g) all-purpose flour
• 2 tbsp vegan granulated sugar
• 1 tbsp baking powder
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp table salt
• 2 cups unsweetened nondairy milk
• 1 cup canned pumpkin
• 1 tsp apple cider vinegar
• 3 tbsp melted coconut oil, refined or unrefined
• 2 tsp vanilla extract
• pat of vegan butter (for serving)
• splash of maple syrup (for serving)

Cooking Directions

1. In a large bowl, whisk together the flour through the salt. In a medium bowl, whisk together the remaining ingredients. Whisk the wet mixture into the dry mixture until smooth.
2. Heat a cast iron pan or grill over medium-high and coat with a nonstick cooking spray. Once hot, pour on about ¼ cup of the batter. Once bubbles have formed all over the surface, flip and cook on the other side until just golden. Repeat with remaining batter and serve hot with maple syrup and vegan butter.

Cinnamon Blood Orange Tapioca Pudding

Valentine's Day is a funny holiday. Don't you think? It seems that people are either totally for it or totally against it. You want my two cents? Of course you do. To me, any day that (perhaps somewhat forcibly) pressures you into acknowledging and celebrating love, any kind of love, is a special day indeed.

Single? That's okay. Celebrate the love for your family or for your furry companions! Hey, I've seen "From The Dog" Valentine's Day cards (and yes, I secretly hope to get one...) Can't stand the awful commercialization of the holiday? What with the candy, flowers, and cards? That's okay, one doesn't have to participate in purchasing Valentine specific merchandise! Instead of a card, I handwrite Todd a poem about our year's events. Complete with red cut-out hearts, fancy cursive penmanship, and waxing lyrical rhymes. 

“Keep love in your heart. A life without it is like a sunless garden when the flowers are dead.”

— Oscar Wilde

One need not to drown in chocolates (I eat the stuff pretty much errryday), or cards (I think they are kind of wasteful and usually insincere), or flowers (I love getting them, but to each their own). Pink is my favorite color (as a mammographer it's mandatory), and I love...love. So, come February 14th I'm pretty giddy. Let's just celebrate love! I'm dedicating this post to my very loving family who is always at the ready with a vegan version of Valentine's cookies to decorate. To my special furry child who is never not over-the-top, completely insane with joy to see me when I come home from work. And of course to my true love, Todd. What to say? Where would I be without him?

A few blood oranges came in my CSA box, and I thought it'd be fun to use them for a Valentine's Day recipe. I've been wanting to make tapioca pudding for a long time and I thought the two would be great together! Why not?! I crossed my fingers it would turn out to be pink too!

This is a uniquely pink Valentine’s Day dessert. A nod to retro desserts.  A delicious orange tapioca pudding. Call this whatever you want, but it’s an unexpected twist on a usually modest dessert that’s sure to be a hit. 

As you can see, and much to my chagrin, my oranges were rather...well...disappointingly orangy. There were only a few streaks and flecks of red here and there. However, with a little help from some cherry juice, this tapioca was Valentine's Day ready in a pinch! 

Aren't they beautiful? Here's to love. In it's many forms. 

Cinnamon Blood Orange Tapioca Pudding

A uniquely pink Valentine’s Day dessert. A nod to retro desserts. A delicious orange tapioca pudding. Call this whatever you want, but it’s an unexpected twist on a usually modest dessert that’s sure to be a hit. NOTES: Feel free to add a splash of cherry or beet juice to color this tapioca pudding more deeply pink if your blood oranges aren't exactly “bloody”. If the milk you use isn't sweetened, you may want to add a bit more sugar. The xanthan gum is optional but lends an extra smooth creaminess.

Ingredients

• 1/2 cup small pearl tapioca (not the instant kind)
• 2 1/4 cups soymilk
• juice from 2 blood oranges (about ¾ cup)
• scant 2/3 cup vegan sugar
• dash of salt
• 1/2 tsp ground cinnamon
• 1/2 tsp xanthan gum (optional)
• 1 tsp vanilla extract

Cooking Directions

1. Soak the tapioca pearls in water overnight or for eight hours, then drain them. Place the pearls in a large, heavy bottomed saucepan. I use my dutch oven.
2. Add all the ingredients excluding the vanilla. Over high heat, whisk well to combine, ensuring there are no cinnamon clumps. Set the timer for 15 minutes. Switch to using a silicon spatula and stir the tapioca continuously until boiling. Be sure to run the spatula along the bottom of the pan so the tapioca doesn’t begin to form on the bottom. Reduce heat to a simmer and continue to stir continuously.
3. The tapioca is done when it has thickened considerably and the pearls are completely translucent, about 15 minutes. There should not be a white center in the pearls at all. If there this, they need more time.
4. Carefully transfer the pudding into ramekins or cups and place on a wire cooling rack. Allow to rest for at least 10 minutes before serving. Serve warm, or cover with cling wrap and place in the fridge to serve chilled.
5. Garnish with orange zest, a dash of cinnamon, a streak of coconut cream, and/or black sesame seeds to make a really very visually lovely dessert.

Happy Valentine's Day!

Dutch Word of The Day

Valentine's Day --> Valentijnsdag (valentines-dah)

Good Deed of The Day

Did you hear about this from The Huffington Post? Several different groups filed two lawsuits recently, alleging the U.S. Environmental Protection Agency is failing to address air pollution problems from large-scale livestock farms. "We are nauseated at times from this choking smell of hydrogen sulfide and ammonia as well as the odor of decaying animals." Nice. That's where "meat" comes from, huh?

Spiced Cinnamon Rolls + Pumpkin Icing

So the other day Todd tells me that he wants to make a snack for "Boss's Day"...and by snack he tells me, "I mean treat." And by him...he means, me. Okay, that's only sort of true. He's a pretty darn good kitchen helper. Bringing something to a non-vegan food fest is really your chance to say, "See? I eat real food. Good food! Delicious food. And it doesn't have to have any animal products in it." But mostly it's a cry of, "See? I'm not a weirdo! Everyone all up in this joint asking me for the recipe and I'm the weirdo. Yeah, riiight. Hah!" Well, at least that's how it goes for me anyway. Somehow I still end up the weirdo, but I'm certain that's due to my unmistakable discomfort in all social situations. I'm off track. Anyways, I pondered and pondered about what I could make that: A) I wouldn't have to go the store for to get some random ingredients and B) omnivores would enjoy, wholeheartedly.

I came up with cinnamon rolls. This is a pretty strange idea for me for several reasons. One being that most people buy cinnamon rolls from the store (I think). Two, I certainly had never made them before (case in point about my ignorance regarding cinnamon roll acquiring). The third reason, I had to learn the hard way. It's that after making fresh cinnamon rolls...you really, really don't want to part with them. I'm mean, just look at the them! Gah! 

These easy rolls are layered with pumpkin pie spice instead of regular ol' cinnamon and the Autumnal (yea it's a word) icing is infused with pumpkin puree and topped with finishing salt. Oh so snobby! After Todd and I split one, I turned to him and said, "Well that was one of the dumbest things I've ever done." Next time I think I'll just make cookies or something...

Spiced Cinnamon Rolls + Pumpkin Icing

Inspired By Minimalist Baker

Makes 9 rolls

• --For The Rolls--
• 1 cup vanilla coconut milk (carton, I like Silk)
• 3 Tbsp vegan butter
• 1 instant yeast packet
• 1/4 tsp. kosher salt
• 1 Tbsp. vegan sugar
• 3 cups all purpose flour
• 5 Tbsp. vegan butter, melted
• 1 Tbsp. pumpkin pie spice
• 1/3 cup vegan sugar
• --For The Icing--
• 1 1/2 cups powdered sugar
• 1/2 tsp. Kahlua or vanilla extract
• 2 Tbsp. coconut oil, melted
• 2 Tbsp. vanilla coconut milk (carton)
• 3 Tbsp. pumpkin puree 
• sprinkle of salt
• flake salt to top (finishing salt) - optional

In a medium saucepan, heat the milk and the butter together until the butter has melted and the it has reached 110 F. Do not let it boil. The milk should be about a warm bathwater temperature. If it gets too hot, allow it to cool slightly or it will kill the yeast. When the milk is 110 F, transfer to a large mixing bowl and sprinkle the yeast on top of the milk (do not stir) and allow it to rest for 10 minutes. Then, add in the salt and 1 Tbsp. of sugar and stir gently to incorporate. 

Now, add in the flour in six steps, never stirring too much. Once combined, lightly flour a work surface and knead the dough a few times until it becomes a round ball. Wash out that large mixing bowl, dry it, and then coat with a small amount of grapeseed or canola oil. Place the ball of dough in the bowl, cover with saran wrap and place in a warm area to rest for 1 hour. It should double in size. 

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Lightly flour your work surface again and when the dough is done rising, punch it down once or twice and then roll it out into a large, medium-thin rectangle. 

Brush evenly with the melted butter, then sprinkle on the pumpkin pie spice, followed by the sugar. Make sure it's scattered evenly across the entire rectangle. 

Coat a 8 in. x 8 in. clear baking dish with a nonstick cooking spray. Wait to preheat oven. Gently and evenly roll up the dough into a long log.

Using a serrated knife, gently cut it into 9 even slices. Then, place each slice into the greased baking dish and cover with saran wrap. Okay, now preheat the the oven to 350 F and place the dish on that spot on your stove where the heat from the oven likes to emit. It's where I have exploded a can of Pam, and most recently where Todd melted a purple onion shaped onion keeper. You know the spot. Let the dish sit there while the oven preheats.

Once the oven has reached temperature, unwrap the dish and place in the oven to bake for about 25 minutes, or until the tops of the rolls are just barely golden brown. Remove from oven and allow to cool for 10 minutes before glazing. 

To whip up the icing, combine everything excluding the flake salt in a small bowl or pyrex measuring cup and whisk well to incorporate. Add more milk as is needed.

If the icing begins to harden by the time the cinnamon rolls are ready, just pop it in the microwave for a few seconds. Drizzle over the cinnamon rolls and finish with flake salt.

Enjoy! Horde them all yourself or be super nice and share like I did.

 I'm totally listening to my beloved Zee Avi – Honey Bee

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