Ah kale. With your rise in popularity, you’ve often become the butt of many vegan jokes. But no matter what others may say about you, you’re still one of my favorite greens to add to a salad. Hearty, but not too bitter, and with an outstanding ability to hold up under the weight of dressing, choosing a kale salad is often a great way to go when you’re entertaining.
I originally developed this particular gem for a Rosh Hashanah menu. Around the world, Jewish communities have added a ritual revolving around symbolic foods to help usher in a happy and prosperous New Year. The chosen ingredients might seem a little random at first glance. Carrots, leeks, black-eyed peas, cabbage, what do all of these have in common?
Since deciding to go vegan 7 1/2 years ago, I’ve been in search of a vegan challah recipe that can compete with my favorite eggy versions from my childhood. The kind I liked best was extra eggy, soft and cake-like challah with an extremely rich flavor and delicate crumb. I could eat slice after slice, coated with the unsalted, pareve margarine my mom kept on hand for meat meals.
Although water challah exists in the US, it’s not nearly as popular, and can be quite difficult to find. In fact despite reassurances from several friends, there was only one store in all of Manhattan that I knew would reliably have an accidentally vegan challah. Given the scarcity of options, I spent many a Friday night dinner unable to participate in the cornerstone ritual of blessing and breaking bread at the start of a meal. This is less of an issue in Israel, as it is much easier to find egg-free challah here, and at most meals there’s also a pile of soft pitas sitting next to the braided loaves.