fall recipes

Spiced Apple and Pecan Stuffed Challah

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

Challah

Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.

Filling Ingredients:

  • 2 large green apples

  • 1 cup chopped peans

  • 1/3 cup chopped dates, or raisins

  • 1/4 cup brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • pinch of salt

  • 1 teaspoon ground ginger

  • 1/4 teaspoons nutmeg

  • 1 teaspoon vanilla extract

Instructions

  1. Peel apples and finely dice them. You want pretty small pieces so they will fit in the challah braids, and cook through while baking. Next, chop pecans, and dates. Add fruit and nuts along with remaining filling ingredients into a bowl, and stir well.

  2. Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.

  3. Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)

  4. Take one piece of dough in you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.

  5. Once your dough is the correct size, divide the apple filling in half. Then each half into thirds. This will give you 6 equal portions of filling for each strand of dough. Scoop a portion of filling into a row down the middle of a strand of dough. The filling will produce a liquid from the apples at the bottom of the bowl. Avoid scooping up any of this liquid with the filling. If the dough is wet it will not want to stick and seal. Now pull up the edges of the dough and pinch them together to seal the seam.

  6. Repeat with the other two strands.

  7. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, add a little flour to them and pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.

  8. Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 minutes. Once they have risen, remove from oven and pre-heat to 350.

  9. Brush tops of challah with some of your left over whipped aquafaba and sprinkle with a little sugar.

  10. Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.

  11. Remove challah from the oven, and allow to cool before cutting.

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Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Pumpkin Spice Vegan Pop-Tarts

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INGREDIENTS:

 

  • 1 cup whole wheat flour

  • 1 cup all purpose flour

  • 3/4 cup vegan butter

  • a pinch of salt

  • 3 - 4 tablespoons ice water

  • 3 tablespoons Pumpkin Butter

  • 1/4 cup powdered sugar

  • a drizzle of maple syrup

  • 1/4 teaspoon pumpkin pie spice

cooking Instructions:

  1. Preheat oven to 350.

  2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

  3. Add in the water, one tablespoon at a time until a soft dough has formed.

  4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.

  5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

  6. Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.

  7. Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)

  8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

  9. While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

  10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

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Pumpkin Spice Vegan Cream Cheese

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INGREDIENTS:

  • 1 cup cashews
  • 3 tablespoons canned pumpkin
  • 1/4 cup coconut cream ( from a can of full fat coconut milk)
  • 2 tablespoons refined coconut oil
  • 1 teaspoon lemon juice
  • 2 teaspoons pumpkin pie spice
  • pinch of salt 
  • 2 tablespoons maple syrup

INSTRUCTIONS:

  1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.
  2. Refrigerate one can of full fat coconut milk for a few hours. Once it is  good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.
  3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.
  4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.
  5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

*I revised the original amount of 1/4 cup pumpkin for a better consistancy