Vegan US rabbi announces £7,000 grant for UK shuls who explore plant-based lifestyle

Shamayim, the Jewish advocacy group for animal rights, has launched their Synagogue Vegan Challenge in the UK, after nearly a decade of running the programme over the pond.

A £7,000 grant will be split this autumn between five UK communities who are “ready to pledge a year of plant-based transformation”, the organisation says.

Since launching in 2017, more than 75 communities across north America have been empowered by the organisation to host events or meals which embrace or facilitate discussion around vegan diets.

Rabbi Dr Shmuly Yanklowitz, founder and CEO of Shamayim, told the JC that the initiative had thus far engaged “thousands of Jews regularly in celebrating delicious, nutritious food while also learning about food justice issues”.

He continued: “We're confident that UK communities will take their own unique programmatic approaches to inspire their communities as well.”

Synagogues accepted onto the programme after the short application process will be provided by Shamayim with money and training over nine months to arrange vegan gatherings within their communities.

Events might include vegan catered Shabbat meals, screenings of films related to animal welfare, or tying in the values of eating plant-based diets to a Jewish festival celebration.

Rabbi Yanklowitz teaching at a Shamayim retreat (photo: courtesy)[Missing Credit]

On the topic of veganism’s place within Jewish scripture, Rabbi Yanklowitz said: “Veganism is an authentic expression of the vision for progress built into the Torah's ideal manifestation of kashrut as a moral and spiritual vehicle to account for shemirat ha'guf (human health), shemirat ha'aretz (protecting the earth), and tz'ar baalei chaim (the Torah's mandate to reduce suffering for all sentient life).”

Applications are currently open for UK synagogues who are considering joining the programme, and individuals are also encouraged to think about their interaction between their food choices and their religion.

“We know that everyone will not go vegan tomorrow”, Yanklowitz conceded. “But we do hope that everyone who engages with the programme will start taking more responsibility for the moral food choices they're making and that we can continue to foster a global Jewish movement focused on the ethics of consumption.”

Rabbi Yanklowitz with a rabbit (photo: courtesy)[Missing Credit]

Recently, Shamayim, which boasts singer Matisyahu and actor Mayim Bialik as founding board members, has also launched a global campaign for Jews against factory farming, with a letter which has been signed by more than 140 rabbis so far.

Click here to learn more about the Synagogue Vegan Challenge and here to access the application form.

Rabbi Yanklowitz’s favourite vegan recipe: egg-free challah

Basic challah recipe

INGREDIENTS

-6-8 cups flour

- 21/2 cups water

- 3/4 cup sugar

- 1/2 cup oil

- 1 tablespoon instant yeast

- 1/2 tablespoon salt

METHOD

Mix the sugar, oil, salt and water in a large bowl until everything is dissolved.
Add 3 cups flour and mix. You will not necessarily be able to get rid of all the clumps of flour yet; that's okay, just keep going.
In a separate, small bowl, combine 1 tablespoon of instant yeast with 1 cup of flour. After the yeast has been thoroughly mixed into the cup of flour, add the mixture to the dough.
Continue adding flour, between 2 and 4 more cups. As your mixture becomes more solid, add the flour more and more slowly, until you reach the point when, if you press the dough gently with clean fingers, no dough sticks to your hands.
Let the dough rest for 10 minutes. Take a break, then knead, using the heel of your hand, (not your fingers) for 6 minutes. You may have to add some flour while kneading, but be conservative.
Put the dough back in the bowl, cover with oil and then drape a towel over the bowl, and let it rise for at least one hour, but monitor it to make sure it doesn't overflow. You can let the dough rise overnight in the fridge. (The rising process slows down in cooler temperatures.)
Braid and, if desired, use the vegan egg wash recipe and add salt and sesame/poppy seeds. If you have time, let the loaf rise before you bake it. Bake at 350 degrees f until golden-brown (30-45 minutes).

Vegan egg wash

INGREDIENTS

- 2 tablespoons unsweetened non-dairy milk

- 1 tablespoon pure maple syrup

METHOD