This recipe for artichoke hearts gets its kick from harissa. Many well-stocked markets carry it, but click here for some more sourcing locations.
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Photo: Ken Hively / Los Angeles Times
When we first published this recipe for a classic romesco sauce, readers went nuts for it. It remained on the "most e-mailed" list for quite some time, and it's easy to see why.
It's a great dip for entertaining, or slathering on a sandwich.
It's our vegan recipe for the day -- just make sure you're using an appropriate vegan substitute for the white bread.
-- Rene Lynch
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Photo: Bob Chamberlin / Los Angeles Times
This recipe for citrus served with a simple sherry syrup is a real keeper because of its versatility. Though the recipe suggests tossing this syrup with a citrus salad and serving with a poundcake, it could be used to accent a variety of desserts. Consider trying it with the freshest seasonal fruit you can find at your market.
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I chose this recipe for three-cabbage coleslaw as today's Vegan Month of Food offering because it is so easy to make. (And, just between us, I chose it because it has just 90 calories per serving. I know! I can't believe it either.)
--Rene Lynch
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Photo: Robert Lachman / Los Angeles Times
We bet you'll also fall in love with this antipasti dish of marinated beets with horseradish, served at Pizzeria Mozza. Lucky for us, we got the recipe: It's our vegan offering for the day.
-- Rene Lynch
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Photo: Kirk McKoy / Los Angeles Times
Today's vegan recipe is for rich (but dairy-free), deep-golden caramelized onions. They're cooked slowly until they reach what Food section editor Russ Parsons calls "powerful, mouth-filling deliciousness." There are so many ways to use them. Parsons suggests spreading some on toast for a snack, using them to top pizza or as a flavoring base for a bowlful of grains such as buckwheat or farro along with some sauteed bitter greens. They're also great stirred into stews, pasta sauces and beans.
Photo: Ricardo DeAratanha / Los Angeles Times
Soy, oh soy! You knew we were going to have to bust out a soy recipe or two during this Vegan Month of Food, so here it is: Deep-fried tofu with dipping sauce.
--Rene Lynch
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Photo: Kirk McKoy / Los Angeles Times
This sandwich is a standout in so many ways. It starts with edamame hummus slathered onto a ciabatta or rustique roll. Pile on the veggies, and then drizzle on some white miso dressing.
Click here for the recipe -- it's your vegan offering for the day.
Enjoy!
-- Rene Lynch
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Photo credit: Spencer Weiner / Los Angeles Times
This flatbread is delicious fresh out of the oven, or when it's a few days old; simply toast it in a hot oven before serving. Click here for the recipe. (It's our latest offering for Vegan Month of Food.)
-- Rene Lynch
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Photo: Anne Cusack / Los Angeles Times
This recipe for roasted vegetable soup with a homemade stock takes about three hours to make.
But don't let that scare you off.
Much of that time is hands-off cooking -- roasting, simmering and what not. You'll be left with a rich soup that would be perfect for dinner on a chilly fall night, or a tummy-warming something to bring to work. (Speaking of lunch -- click here for more lunch ideas, but note that not all of them make the cut in this vegan challenge.)
And, please don't tell L.A.Times test kitchen manager Noelle Carter that I told you this, but if you want to short cut the three-hour investment needed to make this soup, you can probably get away with store-bought vegetable stock. (It won't be the same as the real deal, of course.......)
-- Rene Lynch
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Bob Chamberlin / Los Angeles Times
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