The Vegan Atlas

Brussels Sprouts with Chard or Other Leafy Greens

February 5, 2019 By Nava Atlas Leave a Comment

Brussels sprouts with chard (or other leafy greens) synergize nicely in a simple side dish. They taste and look fantastic together.

This simple preparation of Brussels sprouts and chard or other greens makes a great holiday side dish — perfect for Thanksgiving, for example, but easy enough for everyday meals.

Chard is my top choice; second would be kale. My favorite leafy green for pairing with Brussels sprouts is chard, as shown here. Any variety works — Swiss, green, or rainbow. My second choice would be curly green or lacinato kale, but you can also try this with collard greens, mustard greens, or escarole.

9 Ways to Eat More Fruit All Year Round

February 5, 2019 By Nava Atlas Leave a Comment

Are you shortchanging yourself on fruit intake? Here are a few ways to inspire you and yours to eat more fruit, all year round.

Fruits should have a prominent place in seasonal fare, even if they can’t compete with vegetables for sheer variety. Because of their natural sugars, fruits are second to vegetables as the kind produce you should aim to consume most.

Even so, fruits often get short shrift. Set an array of whole fruits in a bowl on the table, and the members of your household are more likely to regard it as a still life than as food.

Japanese-Style Carrot-Ginger Dressing

February 4, 2019 By Nava Atlas 4 Comments

Here’s an easy recipe for carrot-ginger dressing — just like the kind you enjoy on salads in Japanese restaurants.

Whenever I go out for veggie sushi or tofu teriyaki at Japanese eateries, I love the carrot-ginger dressing that’s used to dress the simple salad of tender greens.

Salad with carrot-ginger dressing is a nice appetizer to count on when eating out, because the customary miso soup that comes with meals isn’t always vegan (it often contains bonito, aka fish flakes).

Quick Asian Noodle Bowls with Colorful Vegetables

February 3, 2019 By Nava Atlas Leave a Comment

Quick Asian noodle bowls are an easy delivery system for an array of colorful vegetables.

This might just become your go-to recipe when you crave a warming Asian-style dish in minutes. Make sure that the vegetables are barely cooked, so they retain their flavor, color, and crunch.

Bean-thread noodles: Sometimes called cellophane or glass noodles, these are readily available in the Asian foods section of many supermarkets, as well as natural foods stores.

Bean-thread noodles are generally considered gluten-free, but as with all packaged products, pay attention to whether the package states that they’re prepared in a facility that processes foods with gluten. You can also use other kinds of noodles, as suggestion under variations.

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