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Category: Vegan Month of Food

Vegan Month of Food recipe: Artichoke hearts with harissa salad

Artichokes 

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

Vegan Month of Food recipe: Basic romesco sauce

Romesco sauce 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

Vegan Month of Food recipe: Citrus in sherry simple syrup

Citrus

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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Vegan Month of Food recipe: Three-cabbage coleslaw

Coleslaw

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

 

Vegan Month of Food recipe: Marinated beets with horseradish

Beets

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

Vegan Month of Food recipe: Caramelized onions

Caramelized

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.

Click here for the recipe.

 Photo: Ricardo DeAratanha / Los Angeles Times

Your vegan recipe for the day: Deep-fried tofu with dipping sauce

Deep-fried
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

Your vegan recipe of the day: Edamame sandwich

Edamame 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

RELATED:

More L.A. Times Test Kitchen recipes for Vegan Month of Food


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Photo credit: Spencer Weiner / Los Angeles Times

Vegan recipe for the day: Whole wheat flatbread with caramelized onions and dates

Whole
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

Join us on Twitter @latimesfood and Facebook @latimesfood

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Photo: Anne Cusack / Los Angeles Times

Today's vegan offering: Roasted vegetable soup

Roasted 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

Join us on Twitter @latimesfood and Facebook @latimesfood


Bob Chamberlin / Los Angeles Times

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Daily Dish is written by Times staff writers.