Vegan Challah recipe from an unlikely source.

 

Vegan Challah. And yes, I only own one Hanukkah table cloth,
which I use over and over again!

My mother-in-law's Hanukkah present threw me for a loop this year. Like most upper middle East Coast jewish women, she has impeccable taste, high standards, and a superhuman talent for surrounding herself with beautiful and expensive things.  So for the past fifteen years as MHH's slightly eccentric but personable wife, I've enjoyed the pleasure of her generous and tasteful gifts. Mostly hip clothes and custom jewelry. 

This year though, MIL branched out.  The present I opened last night was a book, and not just any book.  It was a cookbook.  What's so weird about that, you ask?  Well, let me answer by saying that the "V" word usually falls under the heading of "don't ask don't tell".  Vegan isn't tabu per se, but it leads to the kind of conversation that goes nowhere and is usually avoided altogether whenever we get together. 

But back to the weird cookbook.  It's called Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan.

My first thought on opening the present was "What was MIL thinking?" I mean, I can handle a bit of veganizing here and there when it comes to recipes, but quiche, really? It's got to be just about the hardest thing to veganize -- basically all cheese and eggs, right? Pleeze.

So I came really close to dismissing the book entirely, but luckily decided to give it a chance, if nothing more because the author travels right near where I live in Provence, barging in on Jewish families as she goes from one end of France to the next.  I was really glad I kept an open mind (isn't that always the case?) because I uncovered a really good challah recipe.  Easy to veganize and pretty. 

Rabbi's Wife's Challah

Ingredients

1 tablespoon active dry yeast

1 cup of lukewarm water

1 tablespoon sugar

3/4 teaspoon egg replacer

1 1/2 tablespoon water

1/6 cup vegetable oil

3 1/2 to 4 cups of flour 

1/2 teaspoon salt

Method: Dissolve the yeast and sugar in the lukewarm water in the bowl of a countertop mixer equipped with a dough hook. Set aside to rest for ten minutes, until the yeast starts to bubble. Meanwhile, mix the egg replacer and water together until smooth, then add to the yeast mixture along with the oil.  With the mixer on low speed, start adding the flour and salt, one cup at a time. You should obtain a smooth dough that is tacky but not sticky.  Let the dough rise for 45 minutes in an oiled bowl covered with a towel.

 

When the dough has doubled in size, punch it down, then divide into three equal pieces.  Roll each piece into a rope, about 15-18 inches long, then braid.  Bend the braid into a circle and connect both ends, forming a pretty wreath-shaped bread. Place on a baking sheet covered with parchment paper and paint dough with non-dairy milk. Allow the dough to rise again for 45 minutes, covered, then paint again with non-dairy milk.  Put the challah in the oven and turn temperature to 400 degrees.  Cook for 30 minutes, or until the top is a golden brown and the crust sounds hollow when tapped.  Let cool before slicing. Et voilà!





Vegan Challah - and yes, I only own one Hanukkah table cloth, 
which is why you see it all my holiday photos :)