Tiberias, Overlooking the Sea of Galilee
Everything has meaning. Everything has a purpose.
Woven into the smooth, elastic strands of dough that compose a loaf of lovingly braided challah bread is a taste of history. Surviving centuries of strife, passed down by word of mouth like folklore, it’s more than mere sustenance, yet hardly given a second thought beyond the customary blessing, if that. Even I was surprised to learn that the term “challah” isn’t necessarily defined by the rich, eggy, soft, and sweet crumb that immediately comes to mind. Any bread that’s sanctified for Jewish observances, from high holidays to regular old week days, can be challah.
That’s only the beginning of my true challah education. Visiting the Chabad Jewish Student Center at UC Berkeley prior to Shabbat one day, I was greeted by the sight of overflowing bowls of dough, the smell of yeast and flour wafting through the windows, perfuming the whole neighborhood.
Traditionally, seven essential ingredients compose the tender crumb we all know and love: water, yeast, sugar, oil, flour, and salt. Eggs, though frequently included to represent renewal, are not actually a necessary staple. That’s right; I wandered into this enclave of busy bakers to find about a hundred pounds of “accidentally” vegan challah dough at my disposal.
As explained by den mamma Bracha Sara Leeds, all while deftly kneading and twisting strands of the soft dough into elaborate braids, each ingredient can be linked back to the tenants of Judaism itself.
Water, the single most important, omnipresent component, represents the Torah. Just as we cannot live without water, we also cannot live without this guiding scripture. Bringing life and nourishment to all, it represents generosity and kindness. Like water, we want kindness to be infinitely abundant, flowing freely through our lives.
Flour is sustenance, the foundation to build a life on, physically and emotionally through our relationships with family, friends, and the community at large. We must feed these relationships as we must feed ourselves to maintain a healthy, happy, stable existence.
Oil is included to represent anointing, or sanctifying, to signify this loaf as being special, holier than your average daily bread. Oil enriches our lives, making particular moments, or meals, a bit more special.
Sugar stands in for all the sweetness in our lives, of course, but in this case also represents faith. With faith (in the future, in ourselves) comes sweet rewards. Fear not the sugar! Though challah is certainly classified as a sweet bread, it’s always well-balanced, to be served with equal enjoyment with toppings as diverse as jam or hummus, at breakfast, lunch, or dinner.
Yeast provides leavening, of course, allowing the dough to rise, grow, and expand. Whether that means growing in terms of our character, rising up above challenges, or expanding to reach our full potential, it only takes a small push to get started. Yeast is only a tiny piece of the recipe, yet completely transforms the finished loaves.
Salt, used sparingly but in fair measure, represents discipline or criticism. As difficult as it can be to accept, it’s necessary for contrast and proper perspective. Salt can also signify purification, removing toxins from the body, and anything that is toxic in our lives or minds.
Arguably the most ingredient is one absent from any written recipe. Patience, while kneading, waiting for the dough to rise once, rise twice, and again while baking, is indispensable. Have patience for yourself; don’t rush the process to reap the greatest rewards.
It’s my pleasure to share this simple, yet deeply nuanced, meaningful approach to challah for World Bread Day. As my 13th contribution to the effort, I wouldn’t miss this event for anything. Though I wish I could break bread in person with everyone in the blogosphere, I hope that sharing this little morsel of history might provide a bit of virtual nourishment, at least.
Tuesdays don’t get much love. They don’t mark the beginning or end of the week. They rarely host holidays or days off. Aside from Taco Tuesdays, who looks forward to the day after Monday with any sort of enthusiasm?
Book authors, that’s who! For reasons still unknown, Tuesdays are when new releases hit shelves, both physical and digital, for all the world to see. Theories abound but still no consensus for the origin of this weekly book birthday. I’m not about to enlighten you with a brilliant new explanation, but I do want to light a few candles for this particular upcoming Tuesday… Especially if they’re on top of a Lemon-Lime Sunshine Bundt Cake.
Sweet Vegan Treats, my sixth cookbook baby, will officially be born tomorrow! Pre-orders have already started shipping, but now you’ll be able to find copies in brick-and-mortar stores, and maybe even your local libraries, if you ask nicely enough. Every book has been a labor of love, but this particular collection of recipes has been a long time coming. To anyone craving a bit of sweetness in their lives, for breakfast or dessert, quick or complex, this one goes out to you.
Put on your party hats and and cut yourself a thick slice, because I’m getting ready to take these treats to the streets! Join me in real life for the grand release party at my favorite cafe, Timeless Coffee in Oakland, CA, Friday October 18th from 5 – 7pm. Get a taste of the treats within while raising a glass (of iced oat milk latte) to even great delights soon to fill your own kitchen.
The fun doesn’t end after those morsels are devoured, though. For the next few months, you can catch me all around San Francisco, Oakland, and Berkeley sharing demos for various tricks and tips to make your time in the kitchen even sweeter. Not in the bay area? Never fear! I love any excuse to travel and would love to bring some pastry appreciation to you, too. Let’s bake something great together! Where should I go next?
I don’t want to scare you, but those voices in your head, the haunting whispers, are all true: Halloween is right around the corner. It’s downright terrifying to consider how quickly the year is flying by, but it would be far more nightmarish to miss out on Spooky Season, and all the devilish treats it brings.
Commercial candies can be pretty frightening though, between artificial colors, unpronounceable preservatives, and the hidden horrors in labor and production. The instant gratification of trick-or-treat freebies does still tempt, but I happen to have a few tricks up my sleeve, too.
Years ago, I released Wicked Treats, a mini ebook with a half-dozen of my favorite homemade candies, sure to delight the most discerning guys and ghouls. Long off the market, this monstrous collection had been locked away, mummified in my digital vault. The photo quality is perhaps suitably unsettling but the sweet spells are still capable of culinary magic.
Unchaining this Frankenstein once again, you can now download Wicked Treats completely free of charge. In addition to being vegan, these recipes are completely gluten-free, with options to make your candies soy-free, too.
What are you waiting for? The witching hour is almost upon us. Get a kettle on the fire and start brewing up something sweet!
Ashdod Cruise (שייט אשדוד)
One week into autumn, and I already feel like I’ve overdosed on pumpkin spice lattes. Granted, my tolerance for the intensely sweet, largely over-hyped drink is far lower than the average enthusiast, but it doesn’t help that it’s already been perking up coffee shop menus while summer was still in full swing. Is it just me, or has the #PSL craze died down a bit this time around? Fewer rants, fewer raves; love it or hate it, I fear we may have collectively reached peak pumpkin spice.
I tease about the fervor every year, but I do still enjoy a strong cuppa myself. The trouble comes when it transforms into other foods and products that should never bear the orange hue. Please, just keep it out of my lip balm, cough drops, and… pet shampoo, at least! Is that really so much to ask?
Still, the overall attraction is undeniable. It’s hard to beat the comfortingly familiar, creamy espresso eye-opener adored worldwide to begin with. Add in an extra dose of sweetness, a touch of nostalgic spice, and the health halo associated with pumpkin itself, to say nothing of the beautiful latte art possibilities, and you’ve got yourself a viral social media hit. When the hype starts to wear a bit thin, though, I have a small tweak that will revive your enthusiasm over the usual brew.
Chai spice, bearing a brighter, bolder palate emphasizing ginger, cardamom, and a pinch of black pepper, makes a strong argument for skipping the one-note cinnamon seasoning typically on standard order. While the most popular (and some would argue original) purveyor of pumpkin spice lattes doesn’t even offer a dairy free option, it’s effortless to whip up a big batch of this spicy pumpkin sauce to flavor not only coffee, but drizzle over ice cream, swirl into cheesecake, and dip into with crisp apples all season long.
Happily, you’ll have plenty to play with, as this recipe does make a big batch indeed. Halve quantities if you must, but once you take your first sweet, invigorating sip, you’ll end up just going back in the kitchen to make more later.