Vegan Pumpkin Cinnamon Rolls

Fall has come at last. This past week here in Boston has seen absolutely perfect weather. It's sweater and leggings season, evening walk with a crisp breeze season. And it's pumpkin season. I know I'm not the first nor will I be the last blogger to rave about pumpkin, but how can I not? Cinnamon, ginger, nutmeg and all the flavors of fall just fold in so nicely with the velvety orangeness of pumpkin.

What I have brought today is actually a recipe my parents made using my grandmother's rolling pin, shown above. She used it to bake with love for many years before I came along and then watched it create a lifetime of goodies. And it's no worse for the wear, still going strong. So, this may not be a recipe from my grandmother, but she certainly played her part in it.

Let's welcome Fall back with some Vegan Pumpkin Cinnamon Rolls.

Early Summer Tofu Scramble

As I mentioned earlier, I spent the past few days on Martha's Vineyard, enjoying time with some of my favorite friends. We were very lucky to have a house that fit thirteen humans and a dog. Vacationing with a large group could cause some difficulties, especially at breakfast time, when everyone is still there and hungry. My solution was to throw together a giant tofu scramble, a food with one of the highest easy to delicious ratios on the planet. I am so happy to have omnivorous friends with no qualms trying what is often reserved for the veg set. I am also happy to report that the breakfast was a hit with all parties.

After breakfast, we went exploring. We checked out Chappaquiddick Island, bike trails along forests and beaches, Mytoi Gardens and the sunset at the Aquinnah Cliffs. As you can see by the pictures below, beauty abounds on the Vineyard.

Blueberry Lemon Cornmeal Muffins (Vegan)

The Summer Solstice is upon us. Come tomorrow, we in the Northeast can officially stop complaining about the non-existent New England Spring and embrace warm weather. This weekend, I also happen to be going on a very New England summer trip to Martha's Vineyard. Between the official change of season and my very summery weekend away, only the most summery of foods will do.

What is the summer of food to a Maine-raised vegan, you ask? The short answer: blueberries! At least for me, the ubiquity and simple sweetness of blueberries makes summer happen. We find them everywhere-- in breads, wine, books (!), jams and everything in between.

Yes, as I said just this week, I don't like raw, whole fruit; so I'm not one to snack on these treats like a bear. If they are baked though, oh goodness, blueberries win the prize. They also, to my taste, enjoy a complementary friend. This friend is lemon. Lemon and blueberry is the ultimate summer pairing. The combinations of lightness and sweetness, citrus and earthiness bring the joy with one bite of a hundred beach days and a thousand picnics straight to one's tastebuds.

Here, you find lemon paired with blueberry, along with the grit of cornmeal, in one of the most portable snacks or breakfasts in the culinary repertoire -- the muffin. Take these to the beach, to a picnic, to a hike in the woods; or, like me, take them for a weekend away with your friends.

Everyday Berry Protein-Rich Smoothie

I'm going to tell you something shocking. Brace yourself. Ready?

I don't really like whole fruits. There, I put it out there for the whole world to hear. I, a food lover and vegan, don't enjoy chomping on fruit. I love the idea of them-- so luscious and colorful, naturally sweet and packed with flavor; I just don't like chewing them. They are so very cold and my teeth don't like cold. They have skins and seeds and all sorts of different textures. My mouth just isn't a fan.

The way to fix fruits, for me, is to pulverize them. Juice them, jam them, and best of all, smooth them. I love smoothies. They are luscious and colorful, sweet and packed with flavor. Best of all, they don't require chewing. They are a tasty way for a picky texture-conscious eater like me to get all the health benefits of raw fruit.

My smoothies combine fruit with protein for a healthy and filling meal. The following recipe is the first vegan recipe I ever created, developed years before I switched to a fully vegan diet, in fact. Easy to make in large batches, it's been a staple in my diet ever since.