Jewish families throughout northwest Philadelphia are celebrating Hanukkah this week, commemorating the victory of the Maccabees who ousted their Greek and Syrian occupiers from the land of Israel in the second century B.C. and the re-dedication of the Temple in Jerusalem.
The story goes that the temple’s liberators found just one day’s supply of holy oil on the premises, but it lasted miraculously for eight days until a new shipment arrived from the sea coast. Hence, the eight day celebration, enjoyed with deep-fried foods like potato pancakes (latkes) now that oil is …
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Jewish families throughout northwest Philadelphia are celebrating Hanukkah this week, commemorating the victory of the Maccabees who ousted their Greek and Syrian occupiers from the land of Israel in the second century B.C. and the re-dedication of the Temple in Jerusalem.
The story goes that the temple’s liberators found just one day’s supply of holy oil on the premises, but it lasted miraculously for eight days until a new shipment arrived from the sea coast. Hence, the eight day celebration, enjoyed with deep-fried foods like potato pancakes (latkes) now that oil is plentiful.
But another holiday staple — one that’s found on every Sabbath table and served at every holiday, including Hanukkah — is Challah. And it sometimes takes a miracle to secure one during the holiday rush at Baker Street or Weavers Way — and forget about finding one that meets a vegan’s standards. But take heart, this is an easy bread to bake at home. You can even make your own vegan “butter” to spread on every slice.
Challah can be sweet or savory, and leftovers can make for a delicious French toast base for breakfasts and brunches. Anyone can learn how to make challah for their holiday celebrations. Traditional challah is made with eggs and a shiny egg wash, but this plant-based version uses potato water starch in the recipe. Bake up a loaf or two with this recipe, courtesy of “Plant-Based Gourmet: Vegan Cuisine for the Home Chef” (Apollo Publishers) by chef Suzi Gerber.
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Challah
Makes 2 loaves
3 Yukon Gold potatoes or other butter potatoes (about 11⁄2 pounds), peeled and cubed
1⁄3 cup safflower oil or avocado oil
1⁄3 cup sugar
5 cups all-purpose flour or gluten-free all-purpose flour
1 tablespoon cornstarch
1 teaspoon kala namak (Indian black salt)
1 teaspoon turmeric powder
1 teaspoon sea salt
1 packet active instant dry yeast (approximately 1⁄4 ounce)
1⁄2 cup Homemade Butter (see below), softened and cut into cubes
1⁄3 cup oat milk
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Homemade Butter
Makes approximately 21⁄2 cups
1 cup hempseed milk or full-fat canned coconut milk
1 tablespoon apple cider vinegar
1 teaspoon salt
13⁄4 cups melted refined coconut oil (the kind that is solid at room temperature)
3 tablespoons safflower oil, avocado oil, or sunflower oil
1 tablespoon sunflower lecithin powder or 11⁄2 teaspoons liquid lecithin
1⁄2 teaspoon arrowroot powder
Tip: Use the boiled potatoes from making the potato water and turn into mashed potatoes or potato pancakes.