The Vegan Atlas

Coconut Butternut Squash Soup

February 27, 2019 By Nava Atlas 4 Comments

Once you’ve got the squash baked, this coconut butternut squash soup comes together quickly.

It’s a fitting soup for the fall and winter holidays, but it’s easy enough to make for everyday meals. The mellow flavors of squash, kale, and red onions have a delectable synergy, and look gorgeous together as well.

Seriously, peel and dice a butternut squash? Whenever a recipe instructs to “peel and dice a butternut squash” (or any other hard winter variety), I feel quite inadequate. My knives are pretty good, but I always felt like I needed to borrow my husband’s chainsaw to do the job.

World’s Easiest Vegan Yogurt — and Seven Myths About Yogurt

February 26, 2019 By Michelle Schoffro Cook 2 Comments

One day, while I was busy straining whey from a batch of homemade dairy-free yogurt and waiting for what seemed like way too long, I said to myself, “There must be a better way.” I started experimenting to create an easy vegan yogurt recipe that anyone can make.

I knew that yogurt had been made this way for hundreds, perhaps thousands, of years, but that was when yogurt was made from only cow’s, goat’s, or camel’s milk. While substituting cashews in place of milk, I set to work to find a better, no-muss, no-fuss method for making easy vegan cashew yogurt.

Realizing that the culturing time can only be sped up so much — after all, those little beneficial bacteria need time to work their magic — I also figured out that the best way to improve yogurt making was to remove the straining-curds-from-whey process, which is not only time-consuming and somewhat labor-intensive but also very messy.

Slow-Cooker Dill Cabbage “Steaks” over Roasted Rainbow Potatoes

February 25, 2019 By Kathy Hester Leave a Comment

This ridiculously easy recipe for Dill Cabbage Steaks is sure to be a hit for a weeknight dinner.

Contributed by Kathy Hester, vegan slow cooking expert, she says: “I have to admit that I was skeptical about cabbage steaks, but once I tried them, I was hooked. This takes very little effort and makes the perfect stick-to-your-ribs meal. You can double the potatoes if you’re extra hungry.”

This recipe is gluten-free, soy free, and has a no-oil option. You’ll need a 4-quart slow cooker.

What is Kombucha, and Why Should You Be Drinking It?

February 25, 2019 By Ellen Kanner 3 Comments

What is kombucha, and why should you be drinking it?

My first experience with kombucha, the ancient fermented drink, was a home brew made by a slightly loopy nutritionist. She called it mushroom tea. It looked ’shroomy — tawny and cloudy, with bits floating in it including something that looked like a used condom.

“It’s the scoby,” she said, brightly.

Whatever a scoby was, it wasn’t pretty. Still, I was game. I drank it down. It was slightly sweet, yet tangy and sharp, almost vinegary, with a little bit of fizz, and then the rubbery scoby.

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