Of all the recipes related to the African Diaspora in the Vegan Soul Kitchen cookbook, the one for latkes is clearly a departure. It’s a recipe for a sweet potato-banana pancake inspired, according to author Bryant Terry, by the potato latkes served at Saul’s deli in Berkeley, Calif.
How did a Jewish delicacy associated with Hanukkah come to infiltrate a cookbook of vegan interpretations of the African-American experience? What does it mean for devourers of the golden brown fritters made fluffy and light with eggs, a key ingredient shunned by vegans? Do vegan latkes stray too far from the faith?
Not according to Rabbi Joshua Segal, of Congregation Betenu in Amherst. Read the rest here.
