I’ve been called an “honorary Jew” by one of my Jewish best friends. To celebrate my Jewish brethren (even though I am a goy/gentile), I made vegan challah bread last year. Since we’re in the middle of the High Holidays (Rosh Hashanah just passing and Yom Kippur starting tomorrow), I’m posting this recipe from VegNews magazine, as well as the picture of my creation. It was a doughy, yet tasteful production and one I would make again. It is delicious when dipped, while still warm, in some agave nectar instead of honey. L’shanah tovah!