I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.
The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. Continue reading
Photo: Robert Lachman / Los Angeles Times
Not sure how I missed this, but for the whole month of October, the LA Times has been posting a vegan recipe a day. I thought it would be good to direct you there, the recipes look amazing. And since I don’t have a lot of truly vegan recipes in my arsenal, I’m glad to have the assist.
The L.A. Times Test Kitchen, reporting for Vegan Month of Food duty
Well, we can’t call the Daily Dish a vegan blog. But the L.A. Times’ Test Kitchen turns out plenty of vegetarian — and vegan! — recipes. So, for the month of October, we’re joining Moskowitz’s challenge by publishing one recipe a day. (We’re going to do our best to stick with the vegan theme, but we reserve the right to hide behind a vegetarian recipe if we get desperate enough!)
At least by posting this late, you avoid the suspense of waiting for the next recipe and can scroll at your leisure through the month. Enjoy!