Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

I've recently been on a quest for pumpkin muffins.  You know, it's that time of year.

Third time's a charm.  I should always know to go with Isa.  Isa first, last, and always.  And, while technically not a muffin (and what exactly distinguishes a cupcake from a muffin?), it has that flavor and texture I've been craving.

Oh yeah, this is the stuff.  Once again, thanks be to Isa.

From Vegan Cupcakes Take Over the World.

Recipe:

Pumpkin Chocolate Chip Cupcakes

1 cup canned pumpkin

1⁄3 cup oil

1 cup granulated sugar

1/4 cup almond or soy milk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips

1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork— don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill liners two-thirds full. Bake for 22 to 24 minutes (10-12 minutes if making the minis). Transfer to a wire rack and let fully cool before icing.

For the icing:

1/2 c powdered sugar

1/2 tsp cinnamon

2 tbsp margarine, melted

1 tbsp non-dairy milk

¼ tsp vanilla extract

In a small bowl, beat together powdered sugar, cinnamon, melted margarine, non-dairy milk, and vanilla until smooth.

Drizzle cupcakes with icing and refrigerate to set.

8 years vegan, and counting!

Hard to believe.  Time flies, in a lot of ways.

Clearly, time flies between posts on this blog.  I don't know how or why I just get out of the habit of posting on food topics.  It's a sad state of affairs that it has been 6 months since my last post in this space.  There are so many great blogs out there that maybe I don't think my voice is important enough to add to the mix.  But of course my voice is important!  So I shall continue to post here erratically, as what better way to encourage readership other than to be inconsistent.

On another note, as of April 1, I will officially have been eating a vegan diet for 8 years!  Another example of how time flies.  I'm still enjoying the ride and thus will carry on.

African Peanut Stew

I am flush with new cookbooks lately.  Must be a fall thing.

Anyway, it was a cloudy, rainy day in Denver today, which means it was a good day for soup!

Took this one for a spin from Oh She Glows by Angela Liddon.

Quite delicious.  Part of me thought that this would be better with coconut milk in it, but honestly, it didn't need it.  And a whole lot less fat.  It's very hearty and we will have soup leftovers for several days.  Plus, I have some leftover rice from Chinese takeout that will be a great addition to this soup.  The house smells all nice and cozy tonight, too.

Recipe here.

BKT Salad

I made the BKT (Bacon, Kale, and Tomato) salad from Salad Samurai tonight.  I don't know how this recipe could go wrong with these ingredients and I was right.  So tasty!  The significant other may find no dinner waiting when she gets home, as I am highly tempted to help myself to another giant portion.  Kale and tomato from the garden.

Recipe and better pics can be found here.

New cookbook day!

Cookies!

My friend Micha just moved to Miami Beach for a fantastic opportunity.  While I miss her presence in Denver, a Miami care package came my way yesterday!  The owner of ginnybakes is a client of her new employer.

I haven't heard of this brand before so I'm not sure if they are available locally.  But I will tell you that they are delicious!  These are dreamy vegan delight, which is a vanilla coconut combo.  They remind me of a subtle molasses/gingersnap cookie.  Tasty, vegan, and gluten-free?  Usually it's a "pick two" scenario when it comes to those attributes.  I'm looking forward to tasting the other varieties.  If you find these around, give 'em a try.

BBQ Pineapple Pizza

LOVE this pizza!  It's kind of a pain in the butt to make, what with the pre-baking of the tofu and caramelizing onions, but it's worth the time.  In a pinch, you could saute the tofu and just soften the onions and it would still be delicious.  I also added a little Daiya mozz but it's also great without it.

BBQ Pineapple Pizza
(Chloe’s Kitchen, Chloe Coscarelli)

serves 4

Ingredients:

1 14-ounce package extra-firm tofu, drained
2 cups barbecue sauce
3 tbsp olive oil, plus extra for brushing
2 large onions, sliced
sea salt and freshly ground black pepper
1-1 1/2 lbs. pizza dough
1 cup diced pineapple
2 tbsp chopped fresh cilantro

Directions:

Preheat the oven to 325 degrees F. Lightly grease a small baking sheet.

Press the tofu between paper towels, with something heavy on top, for about 30 minutes (changing the paper towels as necessary). After pressing, cut the tofu into 1/2″ cubes. In a bowl, toss tofu with 1 cup barbecue sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.

In a large skillet, heat 3 tbsp oil and saute onions over medium heat until tender and caramelized, about 20-30 min. Season generously with salt and pepper and set aside.

Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spoon remaining 1 cup barbecue sauce onto the pizza dough and spread, leaving a 3/4″ border along the sides. You may not want to use all of the sauce, just enough to coat the dough. On top of the sauce, layer the tofu, caramelized onions, pineapple, and cilantro. Brush the edges of the crust with olive oil. Bake for about 15-20 min., rotating midway, until the crust is slightly browned or golden. Let cool, slice, and devour!