Hey there!

For anyone out there who still subscribes to this feed, or randomly comes upon this blog – here’s the scoop: I’m working on another book, out in late 2016!

I am writing a book about seitan. In fact, it’s called Bringing Home the Seitan! This will be your definitive guide to all things wheat meat related – recipes for a variety of faux meat (cutlets, ribs, roasts and the like) and some tasty recipes to whip up to showcase them in their seitan-y goodness.

I’ll update more info as I have details. Hope life is treating you all splendidly!


No one can say we have had an easy winter.  This morning I unearthed my car from our latest snow storm, layers of frozen sleet sandwiching snow and ice.  My car may be Swedish, but it’s not loving this.

Needless to say, polar vortex weather conditions don’t really bring visions of ice cream to mind, but that’s what my winter has looked like.  Batches upon batches of ice cream, book ended between a variety of cookies.  It’s been hard, let me tell you.


See the sacrifices I make for you?

As you scrape off your cars, salt your sidewalks and avoid careening into mailboxes, remember that warmer days are ahead.  And when that time comes, my tasty vegan ice cream sandwiches book will be ready for you.

For now, go get that hot cocoa.


Well, it’s here.


So bust out your canning jars and get ready to flood the world with desserts so cute, your brain will hurt a little.

This has been a very fun project for me, one that I lobbied my publishers to let me do for almost three years.  Better late than never, particularly now that the canning jar is an unstoppable force that is taking crafting, cooking and home decorating by storm.

Cuter than a muffin tin.  Great for transporting and gifting.  And they (theoretically) help with portion control.  That is, if you don’t eat three jars in one sitting.

I cannot tell a lie.  It does happen.  You’ve been warned.


I may be “retired” from blogging, but I have by no means hung up my whisk.  Behold:


It’s on, party people.  Available for presale.  We’re editing right now and I’ll be adding photos to Flickr soon.

Oh yeah.

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One of the best times of year is the sticky, pumpkiny, caramelly mess that is October-November. The leaves are changing, sweaters and scarves fall into heavy rotation and when you bake something- oh my. The smells of spices and the bright, vibrant hue of pumpkin are two things I can never get enough of.

So bake this Bundt! And if you don’t make it today, the pumpkin season is just getting started, so there are still plenty of nooks and crannies you can cram it into.

*There is still time to enter my drawing for a copy of my latest cookbookclick here to enter, winners will be announced on Friday, November 2nd!

The Great Pumpkin Bundt Cake
From Have Your Cake and Vegan Too.

This cake has all of the great things of autumn: pumpkin, spices and a light glaze all wrapped up into a treat that pairs beautifully with tea or coffee, making you feel like you are on some picturesque warm beverage commercial… except they don’t let you lick the plate clean in commercials.

3 cups all-purpose flour
1 cup granulated sugar
1 tbsp. baking powder
1 tbsp. pumpkin pie spice
1 teas. cinnamon
1/4 teas. salt
1 cup pumpkin puree (not pumpkin pie filling)
1 3/4 cups milk of choice
1/2 cup mild vegetable oil
2 tbsp. molasses
1 teas. vanilla
1 recipe Cinnamon Glaze (recipe follows)
1/2 cup walnuts or pecans, roughly chopped (optional)

Preheat oven to 350. Lightly grease a Bundt or tube cake pan.

In a medium bowl, combine the flour, sugar, baking powder, pumpkin pie spice and salt. In a large bowl, whisk together the pumpkin, milk, oil, molasses and vanilla. Add dry to wet in batches and mix until just combine. Spread batter into pan and bake for 42-47 minutes or until toothpick comes out clean.

Let cake cool in pan for about 5 minutes and gently loosen around the edges with a butter knife. Turn cake out onto a cooling rack.

Drizzle glaze over warm Bundt and top with nuts, if using. After completely cooled, finish with a light dusting of powdered sugar.

Store covered loosely at room temperature.

Makes 12 servings

Cinnamon Glaze

2 tbsp. milk of choice
1 teas. cinnamon
1 1/2- 2 cups powdered sugar

In a medium bowl, combine milk with sifted powdered sugar and cinnamon, until thick enough to coat a spoon but thin enough to drizzle.

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