Vegan Roasted Corn and Potato Chowder

Truth be told I have never been a huge fan of chowder…or errrrrr chowdah, deepening on where you are from.

My dad often made canned, condensed, clam chowder when I was a kid and I thought it was disgusting. And there began my complicated relationship with all chowder.

Creamy soups in general are typically not my jam. I am more of a tomato based soup kinda girl. So, when I was recently flipping though a magazine and stumbled upon a big bread bowl full of corn chowder, suddenly something inside of me changed… I HAD TO HAVE THAT CHOWER.

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So I dashed to the store, grabbed some corn, and came up with a plan.

In the mean time our 3 year old decided swiping the corn off the counter and hiding it would be a super fun game. Thank goodness she decided to divulge the hiding place, because I would have found it. Five ears of corn wrapped in a blanket, tucked into an amazon box, tucked into another amazon box. What goes on in her tiny brain..I mean, I am so curious and pray she does not grow up to be a klepto because this is kinda becoming her MO. Lord help me!

So once the mystery of the missing corn was solved, I got started. I decided It really needs to be roasted. No big deal, you just toss it in a super hot oven and let some nice color. I also decided it needed potatoes, of course, and some sweet roasted red peppers for some flavor and color.

It also needed to be nice and creamy. So, I just made a quick cashew cream and that’s about it. Its really easy and comes together pretty quickly.

I also has just happened to make some delicious bread bowls for a meatball recipe I was creating, so went ahead and severed it up in those! Seriously, if you have time, make the bread bowls!! I linked the recipe below. They are sooooo good! You could also buy small round loaves at the bakery and use those. Or, just use a bowl. I mean, that’s what they are for, right?!?

Guys, I have to admit that I am now an official chowder convert! I would eat this soup weekly and be pretty happy about it.

I also think this vegan corn chowder will freeze really well, making it a good option for meal prep. I like to store my frozen soup in gallon sized zip lock bags. I just toss the frozen zip lock of soup into bowl of hot water and let it thaw, then reheat!

So wether you have always loved chowder, or are just willing to give it a go just one more time like me, you will hopefully enjoy this one. Its hearty and filling and just right on a cold day, and even better served up in a gloriously fluffy bread bowl! Easy Vegan Bread Bowl Recipe

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INGREDIENTS

• 5 ears of sweet corn

• 2 medium sized russet potatoes, peeled and diced

• 1 medium yellow onion, diced

• 1/4 cup diced roasted red peppers (from a jar)

• 5 and 3/4 cups water divided

• 2 teaspoons vegetable better than bouillon

• 2 tablespoon nutritional yeast

• 1/4 cups cashew

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1-2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon cooking oil

INSTRUCTIONS:

preheat oven to 400 degrees

1. Shuck and clean corn. Lay corn on a baking sheet and place in the preheated oven until the corn begins to brown on top. Around 10 to 15 minutes. Remove from oven and allow to cool. Once the corn has cooled, carefully cut the corn off the cob using a sharp knife.

2. Heat a large pot over medium heat. Add the oil and the onions to the pot. Sprinkle the onions with a bit of salt and allow them to cook until they become translucent.

3. Add the corn, peppers, and diced potatoes to the pot along with 5 cups of water and the better than bouillon. Stir well.

4. Add in the remaining spices and nutritional yeast. Reduce the heat to low and allow the chowder to simmer.

5. Place the cashews in a microwavable bowl or pyrex and cover with water. Microwave on high for 3 minutes. Drain the cashews and add them along with 3/4 cups fresh water to a high speed blender or food processor. Blend until completely smooth, no bits of cashews remaining. Add the now cashew cream to the to the pot and stir.

6. Let the chowder simmer, stirring occasionally for about 30 minutes.

7. Serve chowder in bread bowl if you like, and garnish with some diced green onions.

If you like this recipe, then try these:

Vegan Lentil Shepherd’s Pie

Hearty Vegan Vegetable “Beef” Stew

Vegan Beer Cheese Potato Soup

Vegan Maple Pecan Blondies

If given the option of a brownie or a blondie, I think I would choose a blondie every time. Especially a maple pecan blondie.

Maybe its all the butter, and the gooey, chewy center? I don’t know, I just love them.

Don’t get me wrong, I love brownies too, I just think that blondies don’t get enough attention!

Our daughter, Peyton, is the best blondie baker which works out well for my stomach! These Vegan Maple Pecan blondies are perfect for the fall holidays, and work well for potlucks and bake sales.

We baked these in an 8x8 pan and got some nice big blondies. You can just was easily bake them in a 9x13 pan, they just won’t be as thick, but you would certainly end up with more if you planned on sharing them!

If you are in the camp that always bakes brownies and never blondies, tis the season to show these underrated treats some love! I can't imagine you would be sad you did! And if for some reason you don’t love these blondies, just go ahead and mail them to me!

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INGREDIENTS:

• 1 1/2 cup vegan butter, softened

• 1 3/4 cups granulated sugar

• 2 flax eggs (2 tablespoons ground flax, 6 tablespoons water)

• 2 starch eggs (2 tablespoons starch, like tapioca, 6 tablespoons water)

• 3 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 cup maple syrup

• 1 teaspoon vanilla extract, or vanilla bean paste

• 1 1/4 cups chopped pecans, divided

INSTRUCTIONS:

Preheat oven to 350 degrees

1. In a stand mixer, or large bowl if using a hand mixer, beat flax eggs, starch eggs, and sugar for a a few minutes.

2. Whisk flour, salt and baking powder together in a separate bowl.

3. Beat the butter into the sugar and “egg” mixture, then add the flour mix a little at a time while beating each addition in.

4. Slowly beat in the maple syrup and vanilla, mixing just until combined.

5. Fold in 1 cup of the pecans.

6. Line an 8x8 baking pan with parchment paper, or coat in vegan butter and a little flour. Shake the excess flour from the pan. Pour batter into the pan and top with the remaining 1/4 cup of pecans.

7. Bake on the middle oven rack for 35-40 minutes ( bake time will depend on pan size) or until a tooth pick or skewer inserted in the middle comes out clean. Transfer to a wire cooling rack and allow the blondies to cool completely before cutting.

If you like this recipe, try these:

Vegan Candied Pecan Maple Spice Cake

Vegan Cinnamon Sand Dollar Cookies

Soft Vegan Gingerbread Cookies

Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in.

If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea.

My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!?

Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy!

You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

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INGREDIENTS:

• 1 zucchini, diced

• 3 carrots, sliced

• 3 ribs of celery, chopped

• 1 medium yellow onion, diced

• 3 cups chopped Swiss chard, kale, or spinach

• 2 teaspoons mined garlic

• 2 tablespoons chopped fresh basil

• 1 teaspoon oregano

• 2 teaspoons Italian seasoning

• 3 teaspoons Vegetable Better than Bouillon

• 6-7 cups water

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can diced tomatoes

• 1(15 oz) can cannellini beans, drained and rinsed

• 1 1/2 cups dry ditalini pasta or small macaroni pasta

• a pinch of red pepper flakes (optional)

• salt and pepper to taste

• 2 teaspoons of olive or grapeseed oil

• vegan parmesan cheese for garnish (optional)

• additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

• 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

• 1/4 cup bread crumbs

• 1 flax egg

• 1 teaspoon minced garlic

• 1 teaspoon Italian seasoning

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INSTRUCTIONS:

1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

vegan minestrone soup with vegan meatballs

Hearty Vegan Vegetable "Beef" Stew

Our oldest daughter was the biggest meat eater in our family before we went vegan. I would venture to say the transition to vegetarian and then vegan might have been hardest for her. She loved LOVED beef stew and I could always assume if asking her what she would like for dinner she was going to request beef stew or meatballs.

So once we went vegan I knew beef stew was one of the meals she missed the most. I have tried this recipe without a meat substitute, and like it just fine myself, but she still prefers a fake meat.

You can make your own vegan beef tips by following the instructions in my Vegan Beef Bourguignon but that is a little extra work (yet totally worth it if you have the time) , or use store bought vegan “beef” tips, if you are looking for quick and easy. The last brand I bought was so convincing that I was a little freaked out at how “beefy” it was.

I could have fooled just about anyone with our last batch. I actually dug the package out of the trash just to double check that I wasn’t losing my mind and to make sure I had not grabbed the wrong thing at the store.

So if beef stew was a pre-vegan favorite of yours, then you gotta try this recipe. If you don’t care for fake meats, then go ahead and leave it out. I promise it is just as good. I happen to prefer it that way as well. Either way, this stew deliciously satisfying vegan comfort food and perfect for warming you up in the fall and winter months.

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INGREDIENTS:

• 1 red onion, diced

• 4 stalks celery, diced

• 2 cups carrots, diced

• 2 cups red potatoes, diced

• 1 cup frozen green peas

• 1 cup button mushrooms, diced

• 1 bag frozen vegan “beef” tips or, homemade vegan beef tips

• 5 cups vegetable or mushroom broth

• 1 cup red wine, like merlot

• 2 teaspoons Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 2 teaspoons dried thyme

• 1/2 teaspoon black pepper

• 1 teaspoon all purpose seasoning, I like Trader Joe’s 21 season salute

• 1 tablespoon tomato paste

• Salt to taste ( the Better than Bouillon and all purpose seasoning are pretty salty, so add salt to your liking)

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INSTRUCTIONS:

1. You will need a large dutch oven or a pot that is oven safe.

2. Heat 2 teaspoons of oil in the pot over medium heat on the stove top. Add the onions, celery, mushrooms, carrots, and garlic and sauté until the onions are translucent. Add the potatoes, better than bouillon, tomato paste and wine. Stir well and let the wine simmer for a few minutes.

3. preheat oven to 350 degrees, moving the top rack to the middle. You will need enough room for the pot to fit in oven

4. Add the remaining ingredients to the pot, stirring well. Bring the stew to a boil. Once the stew has come to a boil, place the lid on the pot and transfer the soup carefully to the preheated oven.

5. Allow the stew to cook in the oven for about half an hour. After half an hour remove the lid and give it a stir. Replace the lid but scoot it to the side a bit, where it is still on the pot but not fully covering it. Let stew cook for another 30 minutes.

6. Carefully remove the stew from the oven and place back on the stove top or onto a heat safe trivet. Remove the lid fully and allow the stew to cool just a bit before serving.

If you like this recipe, try these:

Vegan “Chicken” Southwestern Soup

The Best Vegan Chili

Loaded Vegan Baked Potato Soup

Hearty vegan beef stew

Vegan Pumpkin Spice Monkey Bread

It’s fall y’all, well maybe not here in Florida. We don’t actually get fall. We get summer, a little bit cooler summer, a month of “ summer winter”, and back to summer.

That being said, I tend to force the feeling in our house, and pretend there are actually leaves falling in crispy fall air by baking up all things autumn. That includes all things pumpkin.

I have attempted monkey bread several times with epic failure and then I discover my error was the dough. I had made all previous attempts with a biscuit type dough instead of a simple yeast dough. So I took our artisan bread dough recipe and jazzed it up a little, and it was like instant monkey magic.

I know there seems to be a lot of ingredients in this bread but most are staples in my house anyways. You will use almost one full can of pumpkin puree. This recipe seems complicated at first, but it’s not.

The hardest, or most time consuming part is rolling all the little dough balls, but if you have kids, this is your chance to have them help you in the kitchen. My kids love helping with this!

This bread is perfect to take to a pot luck or party because you literally just pull pieces off, no cutting required! Its sweet, nutty, gooey, and most importantly, it taste like fall! Even if you live in a place that doesn’t really offer you all of the seasons! So if you love monkey bread and fall flavors, this recipe is a must try! Pumpkin spice for life!

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INGREDIENTS:

• 6 cups all purpose flour

• 1/2 cup plus 2 tablespoons pumpkin puree

• 1 and 1/3 cup water

• 1/3 cup sugar

• 4 teaspoons active dry yeast

• 1 teaspoon salt

• 2 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice ( or you can add 1/2 teaspoon each nutmeg, allspice, ginger, and clove)

• 2 teaspoons vanilla extract

Coating For Dough

• 3 tablespoons vegan butter

• 2 tablespoons pumpkin puree

• 2 tablespoons maple syrup or agave

• 3/4 cups sugar

• 1-2 teaspoons cinnamon

• 1/2 cup chopped pecans or walnuts

Glaze

• 2 tablespoons pumpkin puree

• 2 cups powdered sugar

• 1 teaspoons cinnamon

• teaspoon milk if you need to thin the mixture out some

INSTRUCTIONS:

1. In the bowl of stand mixer, add all of the ingredients for the dough. If you do not have a stand mixer, add all of the ingredients to a large bowl.

2. Use a spoon to mix the ingredients together, well. If using a stand mixer, attach the dough hook and let the mixer run on medium speed for a few minutes to knead the dough. If mixing by hand, make sure are the ingredients are mixed well, then knead the dough by hand for several minutes on a clean floured surface. If you dough seems too dry and is not coming together you can add a few extra tablespoons of water, if it seems too sticky, add a few tablespoons of four.

3. Place the dough in a lightly greased bowl and cover with plastic wrap or a kitchen towel. Place the dough in a warm place and allow it to double in size. This take about an hour.

4. Coat an angle food cake, fluted pan ( a round cake pan with a hole in the middle. Not a bunt pan. you want smooth sides) with some vegan butter.

5. Melt 3 tablespoons of butter, then add 2 tablespoons pumpkin puree, and 2 tablespoon maple syrup . Mix well. In a shallow dish combine the 3/4 cups of sugar and 1- 2 teaspoons of cinnamon. Once dough has risen pinch of pieces and roll golf ball size balls with the dough. Coat each ball in the butter, pumpkin mixture then roll them in the sugar and cinnamon. Place balls into the pan in a single layer. Sprinkle 1/4 cup of the chopped nuts over the first layer of dough, then repeat another layer of dough balls and cover with remaining nuts. You should have two layers of dough balls stacked into the pan.

6. Cover the cake pan with a kitchen towel and allow the dough to rise once more. This should only take about half and hour.

7. Preheat oven to 350 degrees. Place the pan on the center rack of the oven and bake for 30-35 minutes or until a cake tester or skewer inserted into the center of the bread comes out clean.

8. Let the monkey bread cool for about 10 minutes on a wire cooling rack, then run a knife carefully around the edges. Flip the pan carefully onto a plate. Mix up the ingredients for the glaze and drizzle over the monkey bread. Serve warm or at room temperature.

9. Store leftovers in an airtight container at room temperature or in the fridge.

If you like this recipe, try these:

Pumpkin Butter

Pumpkin Spice Vegan Pop-Tarts

Pumpkin Spice Cashew Creamer

Vegan pumpkin spice monkey bread

Spiced Apple and Pecan Stuffed Vegan 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.

Stuffed with fall spices apples, pecans and dates, this vegan challah is my favorite for Rosh Hashanah!

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!

Be sure to read the instructions on the challah very well. It is a common mistake to think you are measuring the liquid of the aquafaba, not the whipped product,  (the recipe states to measure the whipped product but it still tends to be an issue for people, and I am often asked) BUT you need to measure out THE WHIPPED PRODUCT in the recipe not the liquid before you have whipped it!!!

Making vegan challah is easier than most people think, and the whipped aquafaba in the recipe severs as an excellent egg replacer in a bread that normally has 3 to 4 eggs.

Braiding challah is also easier than you may think but practice will improve your braids over time. I made sure to link my favorite braiding link so you can learn all kinds of fancy challah braids, from 3 to 5 strands and even a round holiday braid!

So if you are looking for a vegan High Holiday Challah, or just a delicious vegan fall bread, this may just be what you are looking for!

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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.

Pumpkin Spice Vegan Cheese Ball

Sweet vegan cheese ball you say?!? Well I say yes!

Even though most cheese balls are savory does not mean you can’t make them sweet.

The base is the same, the spices are just different. So why not think outside of the box and make some sweet versions for your next cheese board.

A sweet cheese ball is perfect for spreading on fruit, cookies, or sweet biscuits.

My all time favorite fall flavor is pumpkin spice and that includes in the form of a creamy sweet vegan cheese ball.

This cheese ball has the right amount of pumpkin pie spice, maple sweetness and of course pumpkin puree! We also gave it a little drizzle of maple icing because why not!

If you are serving a cheese board, or just need a quick fall dessert or snack, give this one a whirl. If you love all things pumpkin spice, I think you will LOVE this cheese ball.

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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

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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

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling.

I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel.

I make all kinds of pop-tarts, but around September I am all in for all things pumpkin spice. I know, I know, she’s so “basic” or whatever the kids are saying these days. But y’all, I love pumpkin everything. Pumpkin pie being my all time fave, and these are a close second and an acceptable breakfast pie, if you will.

If you are in the “I hate all things pumpkin camp” I am baffled BUT accept your personal taste and can offer you other vegan pop- tart flavors on the site. I have chocolate, strawberry, and even lemon lavender. Something for maybe everyone?!

Just know that however you deiced to make them, they are surprising easy to make, and so good that you will probably want to just go ahead and make a double batch!

We have a family of 6 so these do not last!!! They keep well and will reheat nicely, too.

So if you have never made a homemade vegan pop-tart before, nows the time!

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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

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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.

Pumpkin Spice Vegan Cream Cheese

Once October hits (ok, ok, we all know its more like September) the pumpkin spice craze is upon us.

I am guilty of loving all things pumpkin and cream cheese is no exception.

Just the right amount of pumpkin spice and sweet maple syrup make this cream cheese a fall favorite, and staple in this house.

If you are not into bagels ( we may need to have a chat, because I truly just can’t understand anything but an intense love for any bread) then you can always spread some of this magic on some apple slices or graham crackers.

You could eat it right out of the bowl with a spoon and I wouldn’t judge you! If you do love bagels as much as I do, then check out our easy homemade bagel recipe.

I really can not think of a better breakfast this fall than a homemade cinnamon bagel with this delicious cream cheese all over it.

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INGREDIENTS:

• 1 cup unsalted 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

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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.

If you like this recipe, try these:

Pumpkin Spice Vegan Cheese Ball

Pumpkin Butter

Pumpkin Spice Cashew Creamer

easy vegan cashew pumpkin spice cream cheese