The Vegan Atlas

Mini Unbaked Chocolate Oatmeal Cookies

July 19, 2019 By Nava Atlas Leave a Comment

When you crave a sweet homemade treat but don’t feel like turning on the oven, these sweet little unbaked vegan chocolate oatmeal cookies might just be the thing. With just five ingredients (plus optional sesame seeds), these come together in a flash. You can also vary this recipe by rolling into round truffles.

When company is coming and you’ve run out of time to make a fancier dessert, these mini cookies are a good choice, served with fresh fruit all year round. Choose stone fruits or melons in the summer; pears or apples in fall and winter; and strawberries in the spring.

5 Common Myths About the Vegan Diet

July 17, 2019 By Skyler Gomez Leave a Comment

These days, we hear so much about all things plant-based, yet some persistent myths about the vegan diet make people shy away from adopting this healthy lifestyle. Being vegan has been proven to have numerous health benefits. According to the American Heart Association and National Cholesterol Education Program, vegans tend to have lower blood sugar levels, higher insulin sensitivity and have up to a 78% lower risk of developing type 2 diabetes compared to meat-eaters.

Other studies have reported that diabetics who stop eating meat and opt for plant protein may reduce their risk of poor kidney function. It has also been shown that a vegan diet may provide relief to those suffering from systemic distal polyneuropathy symptoms – a condition that causes sharp, burning pain in diabetics.

Now that we’ve discussed a few of the many health benefits of a plant-based diet, let’s explore some of the common myths that may be holding you back from exploring this wholesome lifestyle — and enjoying all the delicious foods that are part of it.

Peanut Butter Banana Ice Cream with a Hint of Chocolate

July 17, 2019 By Nava Atlas Leave a Comment

Banana, peanut butter, and a touch of chocolate are classic trio in desserts and don’t disappoint in this frozen dessert. Vegan peanut butter banana ice cream enjoyed in a bowl or in a cone is a treat you won’t mind serving your kids. Or someone else’s kids. Just make sure they leave some for you!

So, have you discovered frozen banana ice cream yet? If not, it’s high time you did! It’s hard to believe that the base of this creamy treat is simply ripe frozen banana.

Frozen banana ice cream is best made with very ripe bananas. Slicing the bananas thinly (peeled, of course) before freezing them ensures that it won’t be hard going for your food processor to break them down.

Mexican Rice Bowl

July 16, 2019 By Toni Okamoto Leave a Comment

This colorful Mexican rice bowl, filled with fresh flavor and great texture, makes an easy and affordable everyday main dish.

From Toni Okamoto, author of Plant-Based on a Budget: When I started writing this book, I knew I wanted it to be as healthy as possible while still delivering heaps of flavor.

One of my typical healthy swaps is white rice for brown rice. But, alas, in this recipe, it was just too much of a compromise on the flavor. The truth is that Mexican rice is much, much tastier with white rice. Brown rice, while wonderful in other dishes, is just a letdown here. So I’m sticking to my white-rice guns in this Mexican Rice Bowl.

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