We're ending Vegan Month of Food on a sweet note. Here's the recipe for the walnut cookies served at Seed Kitchen.
-- Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Market Fresh: Cooking through the seasons
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Anne Cusack / Los Angeles Times
Here's your vegan recipe for the day: A pear and walnut salad drizzled with a cranberry vinaigrette.
It would be perfect for the holidays.
-- Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Market Fresh: Cooking through the seasons
Join us on Twitter @latimesfood and Facebook @latimesfood
This recipe is adapted from "The Hip Chick's Guide to Macrobiotics" by Jessica Porter.
-- Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo credit: Anne Cusack / Los Angeles Times
I can't believe I did this a SECOND time.
I linked to this recipe for raw asparagus salad as your vegan recipe for the day. Except that I failed to see that it was accompanied by cheese. Thanks to everyone who wrote to point it out. So, here's your real vegan recipe for the day: Curried chickpeas.
[Updated: An earlier version of this post linked to raw asparagus salad as the vegan recipe for the day.]
-- Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo credit: Kirk McKoy / Los Angeles Times
Here's the problem with bagels. You want a hot toasted bagel in the morning...but you don't want to get out of your PJs to go get it.
Now, you don't have to.
Here's your vegan recipe for the day: homemade bagels
--Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo credit: Kirk McKoy / Los Angeles Times
Your vegan recipe of the day: Daikon slaw.
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo: Ricardo DeAratanha / Los Angeles Times
When stir fried, they're just as flavorful as larger bok choy but more tender. It's your vegan recipe for the day: Stir-fried baby bok choy.
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo: Stephen Osman / Los Angeles Times
How gorgeous is this photo?
It makes me want to toast a slice of bread and dive right on in.
Here's your vegan recipe for the day: Strawberry preserves.
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo: Los Angeles Times
In the interest of full disclosure, we will note upfront that this recipe for chile-hot bright green soybeans with garlic calls for chicken or pork broth.
But it was such a popular dish that we asked Times test kitchen manager Noelle Carter to hand down a special dispensation in honor of Vegan Month of Food.
And she did: Noelle says the dish can easily be made with vegetable broth instead. Here you go:
-- Rene Lynch
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo: Richard Jung
Peperonata, is a basic stew of tomatoes, onions and peppers, found all over the Mediterranean. There are as many recipes for it as there are cooks.
Here's one adaption from the L.A. Times Test Kitchen:
RELATED:
More L.A. Times test kitchen recipes for Vegan Month of Food
Join us on Twitter @latimesfood and Facebook @latimesfood
Photo credit: Genaro Molino / Los Angeles Times
| Advertisement |
|
|
