The Vegan Atlas

Cranberry-Pecan Granola

September 20, 2020 By Nava Atlas Leave a Comment

Here’s a fruity, nutty homemade cranberry-pecan granola that keeps you full and satisfied all morning, and that can be enjoyed as an anytime snack.

To my mind, store-bought granola is a pale imitation of the homemade version. It take minutes to mix, a short time to bake, and taste fresher than those bought in bulk or in boxes.

Though this recipe calls for pecans and dried cranberries, feel free to use it as a template and swap in walnuts, raisins (or other dried fruits, chopped). Serve for breakfast with plant-based milk; add some sliced banana or other fresh fruit if you’d like.

Vegan Pasta Curry with Cauliflower and Red Beans

September 19, 2020 By Nava Atlas Leave a Comment

Discover the offbeat combinations of flavors and textures in this colorful vegan pasta curry — it’s a fantastic addition to your veggie-filled weekday repertoire.

The addition of beans makes this a filling main dish, and older kids and teens open to new adventures at the dinner table might find the colorful array of ingredients irresistible.

Complete the meal: Serve with a simple salad and fresh flatbread to complete this meal simply. If you’d like, pass around some spicy chutney to add extra spark to the plate.

Couscous Pilaf with Dried Fruits, Apple, and Nuts

September 19, 2020 By Nava Atlas Leave a Comment

Here’s an easy couscous pilaf, studded with dried fruits, nuts, and apple, that makes a perfect side dish with vegetable curries. It’s also a great choice for stuffing vegetables.

This pilaf calls out to be made in the fall, though you can definitely make it year-round. This fruity grain dish dish might just be the thing for kids and teens who are gaining appreciation for more varied flavors and textures.

For a gluten-free version, feel free to swap in quinoa in place of couscous. See directions for how to do so in the notes section of the recipe box.

Tomato-Vegetable Alphabet Soup

September 16, 2020 By Nava Atlas Leave a Comment

A tomato-based vegetable alphabet soup might just be the thing to introduce young eaters to the joys of soup. And for adults, it’s a mild, comforting bowl of nostalgia.

This simple and tasty soup is a fresher version of the canned type you may have eaten as a child. It’s quick, too — start it about 30 minutes before you want it served.

If you have leftovers of the soup, you’ll find that much of the broth will be absorbed by the noodles. Add water as needed, then correct the seasoning with additional paprika, dill, and salt if needed.

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