The Vegan Atlas

5 Simple and Refreshing Green Juices

February 8, 2019 By Nava Atlas Leave a Comment

If you’re a fan of refreshing green juices, you’ll find 5 simple recipes here. We’ll also get into the ongoing, if quiet debate about green juices vs green smoothies — which is better?

Honestly, this doesn’t have to be either/or; both have their benefits. In weighing the pros and cons purely in terms of convenience and ease, green smoothies win the day for me.

Clean-up is a snap, and with the whole leaf and accompanying fruit or fruits being used, the result is a beverage that, though it certainly doesn’t feel or look like it, is filled with fiber.

Thai-Style Zucchini Noodle Salad

February 7, 2019 By Hannah Kaminsky Leave a Comment

Hannah Kaminsky offers an easy swap for green papaya, using more readily available zucchini noodles to re-create a favorite classic Thai-style salad.

Som tum, otherwise known as green papaya salad, is easily my favorite way to begin a meal. Served chilled, the crisp strands of unripe papaya are cooling, yet still pop with bursts of heat from plentiful flecks of chile peppers.

Of course, the key ingredient, green papaya, eluded me in my limited hometown grocery stores, which is why I turned to the ever-popular spiralized zucchini noodles to create this variation from the original.

Vegan Artichoke Pizza with Red Bell Peppers

February 6, 2019 By Nava Atlas Leave a Comment

The combination of toppings used in this vegan artichoke pizza recipe is absolutely delectable. With red bell peppers and onion, it goes down easy, so double the recipe if you’re feeding a hungry group.

Though completely optional, including thin slices of fresh tomato between the sauce and the cheese enhances the summery flavor provided by the fresh basil.

Just add salad: The best companion for this vegan artichoke pizza — or most any kind of pizza is a big salad. It doesn’t have to be anything out of the ordinary — just a bowlful of mixed greens or lettuces, tomatoes, peppers, carrots, cucumbers, and the like, with your favorite salad dressing. If you want to boost the protein content of the meal, just add plenty of beans or chickpeas to your salad, as well as some sunflower or pumpkin seeds.

A note on vegan cheese: Vegan cheese, especially one that melts well (like Daiya) adds a huge yum factor to plant-powered pizza; but it isn’t entirely necessary. I like to think of vegan cheese as a condiment, because that’s exactly what it is.

If you’re looking to impress guests with how delicious plant-powered pizza can be, a judicious sprinkling of vegan cheese goes a long way!

Though I just mentioned Daiya, I’m a bit leery of recommending it exclusively, or any specific brand of plant-based vegan cheese, because whatever cheese we vegans go crazy for at any given moment might be overtaken with something even better a year or two later. Use whatever brand you prefer, and keep an eye out for further developments in the vegan cheese field, since they keep coming along.

A note about serving sizes: For this pizza, 6 slices is the yield Usually, that would translate to 3 servings of 2 slices per person. Depending on the amount of toppings and what else is being served, it’s possible that just one slice may satisfy.

On the other hand, a hungry, athletic person might go for 3 slices. If you’re not sure that 6 slices will suffice, it’s easy to double this recipe — and I recommend doing so. Pizza heats up nicely the next day for lunch or dinner, and leftover slices freeze well, too.

Recipe adapted from Plant Power by Nava Atlas.

Classic Roasted Root Vegetables with Lots of Variations

February 5, 2019 By Nava Atlas Leave a Comment

Oven-roasting vegetables brings out their natural sweetness, and this recipe for classic roasted root vegetables proves it deliciously.

For this flexible dish, you can vary the vegetables suggested here, as well as the amounts.

Lots of variations: Explore the variations and ways to serve this, both as a main dish and salad following the recipe box. The beauty of this simple recipe is in the flexibility of its presentation.

To make this a main dish: serve on a bed of cooked brown or green lentils as shown in the photos in this post, or on a bed of quinoa mixed with black or small red beans.

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