Today is the beginning of the Hebrew holiday Rosh Hashanah, the Jewish New Year, a day of  judgement and forgiveness that leads up to Yom Kippur ten days later, the day of Atonement.

If you want to learn more about it, try this sight http://www.myjewishlearning.com/holidays/Jewish_Holidays/Rosh_Hashanah.shtml , if not then just accept the opinions I lay out here as fact and go from there, but ask yourself why not? If you did click the link, you really can just skip to the recipe because I will just be “preaching to the choir”, although if you are the type to click, you will probably read the rest anyway. LOL.

Why learn about other traditions?

At this critical crossroads of human history, I believe the key to change our world into a place with a viable future for humanity requires all of us to practice that kindergarten mantra: “Stop. Look, and listen.”

STOP. Pause for a few minutes a day in the all American pursuit of pleasure and mirrors of self. Halt all the clicking and tweeting and getting and consuming. Pause. Breathe long and slow. We are human “Be”ings not human “Do”ings.

LOOK! Now look around you. Use the next five or ten minutes to actually look for those things that are unfamiliar and appraise the positive aspects. Whether you are you an atheist or fundamentalist or person with just a spiritual path; Republican or Democrat or Independent; literary intellectual or television aficianado or video game guru; there is someone out there you immediately judge and misunderstand. Because, if there isn’t, then not only are  you someone who probably clicked on that link, you are too self-aware to judge yourself prejudice free. ( Case in point, The Dalai Lama admits to struggling with preconceived ideas of others.) If however you can’t identify a culture or religion or point of view that elicits a knee jerk reaction, then just pick some culture or belief system with which you are unfamiliar.

LISTEN! !Once you have identified your “stuck points,” spend some time “listening”.  Dedicate at least one “sitcom” a day (twenty minutes more or less once you eradicate commercials) to familiarizing yourself with and acknowledging the good points of the foreign phenom selected. This can be done as simply as reading a book or Googling the topic on line; maybe try a culturally significant recipe or visit a community event sponsored by the group; borrow a cause friendly documentary  from the library. It doesn’t matter as much how you do it, as that you do it.

Finished with your first personal world peace assignment? Integrated some new ideas? Found some common ground after all?

Rosh Hashanah means “head of the year” and is the celebration of the anniversary of the creation of Adam and Eve, that time long before the descendants of Isaac and the descendants of Ishamel began their sibling rivalry in the middle east over who was actually chosen. The creation of Adam and Eve, though unique, are a common thread between all the followers of Abraham’s God – Christian, Hebrew, Islam and more. Like the head of a river may branch into many tributaries, the beliefs and practices of Rosh Hashanah are diverse, for example

Here is the Kabbalist’s take on the meaning of this important holiday .http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/3082/jewish/The-Waking-of-Creation.htm.  A take I can both respect and not fully embrace, after all I am not a Kabbalist.

However, a central tradition for all those celebrating this holiday is the dipping of apples in honey. This explanation of the “why” of this tradition, (the how is easy, slice fresh apples, dip in honey, eat) also from the Kabalist site, is my favorite on line, and perhaps a life perspective we can all endorse: http://www.chabad.org/holidays/JewishNewYear/template_cdo/aid/160979/jewish/Sweet-Stings.htm So dip some apples,  because that is what this holiday is really about finding the sweetness in life and savoring it while rising to its challenges.

 

Now finally here is my recipe for a vegan Challah, which just might be why you even opened this blog in the first place.

Whisk 1 1/2 tsp. Ener-G egg replacer into 2 T warm water. Let stand and texturize. (No egg replacer? Try Mixing 1 T ground flax with 3 T of warm water and let stand till thoroughly slimy)

Sprinkle 2 1/4 tsps yeast (this is one packet) over  1 cup warm (not hot) water mixed with 4 T of organic Real Maple syrup (grade A or B works, use agave if you don’t have real maple syrup, DO NOT SUBSTITUTE Honey or maple flavored syrup or bread will not work)  at bottom of Large mixing bowl. Stir lightly and let stand while collecting ingredients (about 5-10 minutes) to proof it.

Add 3 T of organic coconut oil at room temperature (liquid), may also substitute 3 T melted and cooled vegan stick butter; egg replacer; and 1 tsp salt. Whisk vigorously to mix.

Sift in 1 cup wheat flour and approx. 2 cups white flour stirring with wooden spoon until soft dough forms. Should form ball, Cover and let rest 15 minutes.

Lightly flour your kneading surface and place small ball with 1/2 cup white flour to side. Begin a good ten minutes of kneading the bread, slowly incorporating the last 1/2 cup of flour to keep hands from sticking.

Wash, dry and LIGHTLY oil the large mixing bowl (with coconut oil if used, canola oil if vegan margerine is used.) Plop in dough turn the dough ball completely around to coat all sides lightly with oil. Put in warm draft free place to completely rise (anywhere from 40 minutes to an hour depending on yeast and environment), push in your two fingers and if there is no bounce back, punch it down! Reform and repeat (make back into a ball and let second rise occur.)

Punch down again and let rest 15 minutes. To form I recommend this video. http://youtu.be/u7D8PSBsy1M

Cover and let rise 25 to 35 minutes (double in size). Then bake at 375 degree oven for 25 minutes.  Cool and enjoy.

I complete this blog with a rough translation of my initial greeting, in the words of one of my favorite symbols of integration,

“Live Long, and Prosper!”

Ok, the Star Trek reference is mostly because my distraction reading right now is a rereading of  Wil Wheaton and my book club just finished Red Shirts and unfortunately the vegan recipe I was working n this week is apparently just here for me to emote over and not a major player and I would need Q to intervene to make either recipe work. That is why I chose my blog title,

The current goal is to create some edible vegan uses, actually going for delicious, recipes using my vegan whole grain sourdough starter. No new recipes today because both my crepe recipe and rye bread recipe are currently dead, immediately after beaming on to this planet. The crepe’s are tasty but totally wrong texture and next to impossible to flip. The bread smells like whisky. Soooooo, no new vegan recipes this week.

But the process will continue, I will keep trying. After all, the process and the journey is where the fun is in all things.

Thought for me (and you, if you want) to ponder: Is part of what makes so many people sad, mad and basically dissatisfied these days  the fact they have forgotten how to really work for something difficult? Are we really a lazy and immature culture whose needs are too easily met and so do not know the joy of “taking the trouble” to do something without a guaranteed outcome? How do I fit into that observation and what things have I let go that would serve the greater good because they took work?

Well, speaking of work, I have tons to do before I leave to be a nurse this afternoon so this is it for today.

Namaste.

I love salads, and I love raw vegetables. I can relish a bowl of mixed spring greens drizzled only in a bit of lemon juice, or add black beans and toss the whole thing with salsa and satisfy my tastes and my ethics.  Crudite and a small dish of sunflower seed butter is a fast tasty snack. So for months I only ate my salads and cut raw veggies with the obvious out of the jar dips and dressings like nut butters and citrus juices.

But one day, I went to Sweet Tomatoes with my son and DIL for dinner and drenched my vegetable goodness in real live dressing. My mouth stood up and did a dance, and although I still can eat all things green in a simple garment of lemon or thinned hummus, my quest had begun to re-introduce the excitement of  taste layered dips and complex creaminess into my vegan life.

I do love to cook, but I also have a busy modern life, so first I looked on store shelves. Reading ingredients lists on bottles quickly alerted me to the fact that as a vegan, I would either be making my own dips and dressings or finding a more lucrative career so I could afford the organic prepackaged offerings.  (It has always amazed and flumoxed me how leaving ingredients out of a product increases the price exponentially.)

What follows are my three favorite dressing that now replace Italian, Ranch, and Russian dressing in my food lexicon. I am still experimenting and trying recipes I find in vegan books. My favorite coleslaw for vegans is found in “Skinny Bitch in the Kitch” so no need to post it here, besides the fact it would be plagiarism, Freedman’s book is readily available at libraries and bookstores (like Changing Hands http://changinghands.com/)and chock full of other tasty vegan treats, so if you want good coleslaw, check her out, http://roryfreedman.com/. A qualifier here is that I am not bought into the whole skinnier is better or prettier paradigm,  but her vegan recipes have never failed to please even “meat”atarians.

So here are Sally’s favorite salad dressings, no coleslaw among them (see above) although I LoooovE coleslaw, with a reminder that the quality of ingredients used will determine the quality of the finished product.

Italian Dressing

1/2 cup Bragg’s organic Cider Vinegar

1/4 cup Organic Olive oil

1 T Bragg’s Amino Acids

1 small clove garlic, pressed

1 T Organic Italian seasoning (I mix my own, but it can easily be bought)

Place in glass bottle with lid and shake well, it is best mixed an hour or two before serving. I do store it in the fridge but take it out well before dinner as the oil will coagulate! To make it creamy Italian just place it all in the blender with 8 ozs of tofu, but then it must sit for 8 hours or the the tofu will take over the taste.

 

Creamy Vegan Ranch

1 3/4 cups cooked (one can) cooked, drained, and rinsed garbanzo beans

1 T tahini

2 tsp.  garlic balsamic vineger (the vinegar used makes a huge difference in this recipe, so experiment with flavors, but stick with Balsamic or high quality wine vinegar)

1 tsp Bragg’s Amino Acid (if soy sensitive, omit this. This is the only soy based ingredient, and it does change the flavor by omitting it but it is still good, just salt and pepper to taste)

1 tsp Bragg’s Organic Sprinkles or (what I do)use 1 T fresh parsley with 2 tsp chopped fresh chive and 1 tsp fresh chopped dill for a more “ranch” flavored dressing.

(optional ingredient to get that creamy taste and feel is adding 3 T vegan sour cream substitute).

 

Vegan Russian Dressing  (also an easy tasty sweet potato fry sauce!)

1 cup vegan mayonnaise

1/4 cup organic ketchup

1 T fresh lemon juice

1 tsp horseradish

1 tsp Brag’s amino acids

1 T finely chopped pickles.

Mix together in a jar and let the flavors blend for 2-3 hours then dip or dress!

 

So fellow vegans and/or foodies go forth and try these homemade condiments and tell me what you think , and maybe even share your own recipes.

Tomorrow some Homesteading updates and a bit about what I am listening to and watching (even if a lot of you may laugh!)