The Vegan Atlas

Vegan Taco Soup

August 18, 2019 By Nava Atlas Leave a Comment

The presentation of this easy, offbeat vegan taco soup is fun and dramatic. It’s basically an easy chili base made with quinoa or bulgur supplying a meaty texture presented in a bowl lined with tortilla chips. Finally, it’s topped off with a few favorite taco garnishes — shredded lettuce, diced tomatoes, and vegan cheese shreds.

The result is a delicious and filling hot soup — practically a stew — contrasted with the cool toppings. This one is a real crowd-pleaser, so if you’re feeding a larger crowd, double the recipe. Serve with extra chips and guacamole, and save room for a fruity dessert. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Theresa Raffetto.

Romano Beans with Summer Squash

August 15, 2019 By Nava Atlas Leave a Comment

I’m embarrassed to admit that I’d never used Romano beans until recently. They’ve been off my culinary radar, never to be seen at any of the places where I shop for food. This summer a friend grew them in his garden, where they multiplied prolifically. And my discovery of them is thanks to his surplus. Perhaps even better than ordinary green beans, they’re fantastic in simple dishes like this sauté of Romano beans with summer squash.

Cooked in a little olive oil and embellished with fresh tomatoes, black olives, and chile peppers, this is a great summer side dish that comes together quickly. I used shishito peppers, also courtesy of my gardening friend, but jalapeño or any other hot chili pepper (or even dried hot red pepper flakes) will do.

Mediterranean Flavored Tofu with Fresh Tomato Sauce

August 14, 2019 By Nava Atlas Leave a Comment

One fine hot day, a bunch of basil and some great local tomatoes came together to inspire a Mediterranean flavored tofu dish. This preparation has been a summer favorite ever since. An easy double tomato sauce (fresh and sun-dried) is served on sautéed tofu cutlets. This is a splendid main dish for warm evenings, served with a big salad and fresh corn, or just a nice substantial pasta salad like Salsa Pasta Salad with Avocado, Corn, and Peppers.

Quick and simple to make, there’s not a whole lot more to say about this than give it a try if you’re a tofu fan! Recipe adapted from Vegan Express by Nava Atlas. Photo at top by Susan Voisin, FatFreeVegan.com.

Black Bean and Tomato Salad with Croutons and Olives

August 14, 2019 By Nava Atlas Leave a Comment

This appetizing black bean bean and tomato salad adds color and crunch to many kinds of meals, and is especially good with grain dishes and vegan quesadillas. You can even make it a main dish salad in the summer, served with fresh corn. It takes minutes to put together and gets its yum factor from crisp croutons and green olives.

It’s one of those recipes that’s hard to blather on about, so I won’t. I’ll conclude by saying that if you like black beans, make this salad — you won’t regret it. To feed a bigger crowd, this doubles easily. Recipe adapted from Vegan Express by Nava Atlas. Photo at top by Susan Voisin, FatFreeVegan.com.

Footer