It an exciting week! My cookbook was released yesterday, today I'm the featured interview on Mark Dillon's podcast, The Mindful Vegan, and tomorrow is my birthday!

Mark has interviewed some incredibly amazing and inspiring folks like Russell Simmons and Dr. Thomas Campbell, and I'm so honored to be included on his podcast. Take a listen below!

Hear about how I learned to cook, why and how Todd and I went vegan, information about my cookbook, and what it's like to be vegan in Alaska! I was super nervous to do the podcast (talking on the phone... or just in general... is not my speciality) but it turned out so great and I am unbelievably happy I did it. A win for introverts! #courage

Thank you, Mark, for all your wonderful work!

What did you think of the interview? Do you have any questions for me? I'd love to hear from you!

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.

Produce On Parade - 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…

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

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

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.
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.

My Cookbook

My Instagram