Chag Samaech fellow veJEWtarians!
I realize I haven’t written in a wee bit. This has to do with catching up after holding a vegan wedding, going on our honeymoon and attempting to get back into the rhythm of life once again amidst the holidays. Yes, Chanukah was early this year. Tonight is the eighth and final night and as such I wanted to share some of the highlights from the past eight days including an awesome Chanukah gathering we threw with a totally vegan menu. I’m also very excited to share a recipe for vegan challah that I made and served at said bash. (It got a lot of compliments!)
The first and second nights were filled with preparation, menu planning, and cleaning leading up to our big Chanukah weekend.
The third night came and with it a special Chanukah gathering at our place. Plenty of wine was consumed, toasts made, dreidals spun, and food gobbled up!
Steamed Green beans in garlic, chilli oil
Greens with creamy lemon vinaigrette
Vegan Challah served with hummus and baba ghanoush
Cookies n’ Cream cupcakes with buttercream frosting
Because I was low on time, we purchased Earth Island’s Non-Dairy Soy Sour Cream. I usually make my own from soaked cashews but I’m happy to report that Earth Island’s product was a really good substitute. All the party-goers couldn’t tell the difference!
And now for the challah!
Makes 2 challahs
Adapted from Tante B’s recipe
• 3 1/2 cups all-purpose flour, plus 3 1/2 cups all-purpose flour
• 2 (1/4 ounce) packages dry yeast
• Egg replacer– equivilant of two eggs worth
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 cup sugar
• 2 cups warm water
• Soy creamer
• poppy seeds (optional) or sesame seeds (optional)
1. First measure out all your ingredients.
2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast and the warm water (you know you have the right temperature of warm water when it’s the same temperature as the inside of your wrist).
3. Keep your bowl in a warm place while the yeast dissolves for 10 minutes.
4. After the yeast has dissolved (it’s nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. Mix well.
5. Add egg replacer & oil.
6. Slowly start mixing in most of the remaining 3 1/2 cups of flour. The dough will become quite thick.
7. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minutes.
8. Add only enough additional flour to make dough manageable.
9. Knead until dough has acquired a “life of its own”; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
10. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
11. Cover with a damp tea towel & let rise in a warm place for 2 hours, punching down in 4–5 places every 20 minutes.
12. Write down what time you started so you don’t forget when the 2 hours are up & set a timer every 20 minutes. Punching down is fun!!
13. After the 2 hours, turn your dough onto your working surface.
14. Now comes the forming part. I did the six braided method. Check out this video on how to braid a six strand challah!
15. Prepare your baking sheet lining it with parchment paper.
16. Preheat oven to 375°F.
17. Once braided, place on baking sheet.
18. Now let the challah rise for 1/2 an hour.
19. After the challah has risen glaze generously with soy creamer and sprinkle with poppy or sesame seeds.
20. Put in preheated oven & let bake for exactly 25 minutes!
21. Turn off oven & leave Challahs in for exactly another 10 minutes!
All in all, it was a magic-filled Chanukah season. Please enjoy some other Chanukah pics!
Wishing everyone a very happy Chanukah!