Daily Dish

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Category: Vegan Month of Food

Vegan recipe for the day: Peperonata

Peperonata 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:

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Photo credit: Genaro Molino / Los Angeles Times

Vegan recipe for the day: Grilled eggplant with walnut-cilantro pesto

Eggplant Read this recipe all the way through, and chances are you will want to make it.

What's not to like about a chunky sauce that gets mashed with a mortar and pestle until it resembles coarsley ground peanut butter. And that's before you add in -- yum! -- cilantro.

Also, check out the technique for prepping the eggplant for grilling -- you will no doubt use it for other eggplant applications.

Here's the recipe for grilled eggplant with walnut-cilantro pesto:

--Rene Lynch

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Photo credit: Ricardo DeAratanha / Los Angeles Times

Vegan recipe for the day: Mushrooms a la Grecque

Mushrooms Mushrooms a la Grecque -- "in the Greek style" --refers to preparation: These mushrooms are sliced and simmered with some lemon, olive oil, wine and coriander.

Here, we serve them with grilled bread.

Enjoy!  

-- Rene Lynch

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Photo credit: Bob Chamberlin / Los Angeles Times

Vegan recipe for the day: The cutest potatoes you ever did see

Hedgehog
How can you not fall in love with these potatoes? The trick to making these roast hedgehog potatoes is slicing them crosswise -- but not actually cutting them apart. Once you get the hang of it, it's easy. The recipe was published last year as part of a holiday buffet, and calls for butter or roast drippings -- but you can make it vegan friendly by using olive oil. Here's the recipe:

-- Rene Lynch

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Photo credit: Robert Gauthier / Los Angeles Times

Vegan Month of Food recipe: Sticky rice with mangoes

Mangoes
Here's your recipe for sticky rice with mangoes.

-- Rene Lynch

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Photo credit: Kirk McKoy / Los Angeles Times

Vegan Month of Food recipe: Tourlou-tourlou (Greek baked vegetables)

Tourlou
Here's your recipe for tourlou-tourlou (Greek baked vegetables).

-- Rene Lynch

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Photo credit: Glenn Koenig / Los Angeles Times

Vegan recipe of the day: Strawberry-rhubarb sorbet

Rhubarb How can this just be 60 calories per serving?

Cause it's all fruit, and lemon juice blended into an icy treat, that's how.

Here's your recipe for strawberry-rhubarb sorbet.

-- Rene Lynch

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Photo credit: Carlos Chavez / Los Angeles Times

Vegan Month of Food recipe: Thin wheat crackers -- er, Grissini! [Updated]

Grissini [Update: Well, I just knew it had to happen. I've been trying to post to a vegan recipe a day for Vegan Month of Food. 

And -- duh -- this morning I linked to a nonvegan recipe for these thin wheat crackers. Thanks to everyone who promptly wrote to point out eggs are not vegan.

And apologies for the oversight.]

So here's your really truly vegan vegan recipe for the day: Grissini -- homemade breadsticks that are oh-so-easy to make --  instead of these thin wheat crackers.

-- Rene Lynch

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Photo: Kirk McKoy / Los Angeles Times

[Update: The earlier version of this post also misspelled the photographer's first name.]

Vegan Month of Food recipe: Rustic vegetable soup with rye croutons and parsley-savory 'pistou'

Rye
What to make for dinner on a chilly day? How about this rustic vegetable soup with rye croutons and parsley-savory "pistou." Just make sure the rye is vegan, or else find a reasonable substitute.

-- Rene Lynch

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Vegan Month of Food recipe: AOC's black kale

Kale

If you see specialty kales at the market this fall -- nab 'em. And then try this dish for cavolo nero -- black kale -- that comes to us courtesy of Chef Suzanne Goin.

--Rene Lynch

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Photo: Ricardo DeAratanha / Los Angeles Times

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Daily Dish is written by Times staff writers.