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.
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.
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
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.
Updated 11/2/12 *The winners are– Katie! Lois! Mary! You are the lucky winners! I will be in touch for your shipping information.*
Some babies don’t wait the full term to enter this world and the same can be said for cookbooks. I’ve been so focused on my early November drop date for The I Heart Trader Joe’s Vegetarian book, imagine my surprise when Amazon began shipping them early!
Like any proud mama, I want to share the love, which is why we’re going to do a giveaway!
Leave a comment with your favorite TJ’s goodie and you’ll be entered to win a copy of the book! US residents only (sorry!). I’ll pick 3 folks next Friday.
The book release is getting closer and closer and I’m giddy with anticipation!
Let me treat you to some Friday food pr0n to whet your whistle.
Yum, yum, yum! You can see more photos over on my Flickr page. Keep an eye out for some giveaways soon!
As fall is rushing in and I’m dreaming of spices and baking and thick socks and warm drinks, I thought it was time to emerge from my summer hibernation. This summer has been tremendously productive AND relaxing, which has been lovely, but I apologize for neglecting the blog.
I went on vacation this summer, which I’ve only done one other time in my life. You could say it was much needed. But I discovered one of the benefits of never taking a vacation — not having to reacclimate to real life again. Oy. I also moved into a new place, finished writing and editing the Trader Joe’s cookbook, ate obscene amounts of sweet corn and just plain chilled.
It was pretty great.
I hope you all had a lovely summer! What was happening in your neck of the woods?
Now back to life, back to reality and with the publication of the TJ’s book approaching and the heat backing off, I’m back in the kitchen and am eating more than salads and bowls of watermelon chunks.
We’re in that weird limbo phase of summer/fall transition, when the air is getting crisp and we’re layering blankets on our beds, but farmer’s markets are still going strong and gardens keep on producing. Here is a recipe from the upcoming book for a lovely Roasted Carrot Risotto, the perfect comfort food to help use up your lingering carrots. As written, the recipe is vegetarian, but the vegan option is noted at the end. Because this recipe is from the book, it notes TJ’s versions of the ingredients, but it’s basic enough that you could throw this together with stuff from any grocery store.
Roasted Carrot Risotto (from The I Heart Trader Joe’s Vegetarian Cookbook, out November 2012)
Risotto is not a shortcut meal, requiring low temperatures and much stirring… but it’s worth every minute. Roasting the carrots enhances their earthy flavor and adds a complexity that is intoxicating.
1/2 lb. organic carrots (whole carrots, not the little guys)
1 tbsp. olive oil
1 teas. balsamic vinegar
salt and pepper, to taste
1 tbsp. butter
1 small yellow or white onion, diced small
1 cup Trader Joe’s Arborio Rice
4 cups of Trader Joe’s Organic Veggie Broth
1 1/2 cups Trader Joe’s Freshly Shaved Parmesan, Romano & Asiago Cheese
Preheat oven to 400. Line a baking sheet with parchment. Wash the carrots and cut down into 1 inch sticks. Toss carrots with olive oil and balsamic and sprinkle with salt and pepper. Spread on prepared sheet and roast until tender, about 20–25 minutes. Remove from oven and puree in a food processor or blender, until smooth, adding a little water (1 tbsp. at a time), if needed.
In a stockpot, melt the butter on medium-low heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the rice and saute for about 3 more minutes. Add 1 cup of the broth, lower heat to just a tinge about low and cook, stirring often, until absorbed. Repeat with the second and third cups of broth, one cup at a time. Add the carrot puree with the fourth cup of broth. Once absorbed, remove from heat and stir in the cheese, stirring until melted and well combined.
Serve with a salad and some crusty bread.
Makes: 4–6 servings
Vegan option: Replace the butter with non-dairy margarine. In place of the cheese, while the carrots are roasting, soak 1/2 cup of raw cashews in warm water. Let them soak until you are cooking the risotto. Drain the water and puree the cashews with 1/4 teas of salt and a squeeze of lemon juice (about 1/2 teas.). Add the cashew puree in place of the shaved cheese.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
Tags21.5.800 baking banana beans berries birthday breakfast brownies cakes canning chocolate cookbook cookies cooking cooking show cupcakes give away gluten free greens harry potter health holiday baking holiday meals kittehs muffins nostalgia nuts oatmeal peanut butter pie pumpkin quick eats quinoa real food recipe resolutions review soup summer TJs treat of the week vegan mofo vegan mofo 2009 video vita-mix