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Creamy Pumpkin Pasta with Maple Sage & Pecan Crumb from Rebecca Hincke’s () new cookbook. Get the full recipe on bestofvegan.com now (🔗 ). 🌿



Excerpted from The Vegan Pasta Cookbook by Rebecca Hincke. Page Street Publishing Co. 2022.

Vegan Sourdough Challah by Barbara Donnelly • Nutrition & Recipes]] ❤️🌿

Prep time: overnight plus 2 ½ hour proofing time
Cook time: 35-40 minutes

Ingredients:
1 cup sourdough starter (fed the day before you make the dough)
1 cup all-purpose flour
1 cup lukewarm water
¼ cup maple syrup
½ cup chickpea flour + ½ cup water (this is your egg replacer)
¼ cup olive oil
1 ½ tsp fine sea salt
1 cup strong white bread flour
2- 3 cups all-purpose flour* if the dough is too sticky, add a little more flour, if it’s too dry add a small amount of water

Method:

The night before you are baking, mix the sourdough starter with 1 cup all-purpose flour and the lukewarm water.
Cover the bowl tightly and let it stand overnight in the fridge.
In the morning, take the starter / dough out of the fridge and let it stand on the countertop for an hour.
Whisk together the chickpea flour along with the ½ cup lukewarm water until it is thick and foamy, about 2 minutes, then set aside.
In a separate bow, add the olive oil, maple syrup and sea salt and whisk together.
Mix the chickpea egg, olive oil, maple syrup and sea salt into the sourdough flour mixture.
Gradually add the flour, one cup at a time, until the dough begins to come together.
Knead for about 6-7 minutes, add more flour if the dough is too sticky.
You want the dough to feel soft but not sticky.
Place the dough in a warmed bowl, oiled with a little olive oil.
Cover and let rise in a warm place for one hour or until the dough has doubled in size.
Remove from the bowl and knead it a little to remove the air bubbles, cover and let rise again an additional 30-60 minutes.
Preheat the oven to 350F and prepare a baking tray with parchment paper, set aside.
Turn the dough on a floured surface and roll into five equal pieces.
Now braid the challah. Brush the loaf with plant-based milk and set aside for an additional 30 minutes, or until the dough slowly pushes back when an indentation is created with your thumb.
Bake in the oven for about 35-40 minutes or golden brown.
Let completely cool before you slice it.

[Recipe & Photography by Barbara Donnelly • Nutrition & Recipes]]]



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