The Vegan Atlas

Hoisin-Ginger Udon Noodles with Bok Choy

May 18, 2020 By Nava Atlas Leave a Comment

Hoisin-ginger udon noodles featuring plenty of bok choy is a 5-ingredient dish with great flavor that’s ready in minutes.

Salt, pepper, and sriracha are always optional, though highly recommended. There’s something so toothsome — don’t you love that word? — about thick udon noodles. That being said, this is almost as good with ordinary linguine.

Hoisin sauce and udon noodles can usually be found in the Asian foods section of well-stocked supermarkets. This is a lovely dish to make when you’re craving Asian flavors.

A Guide to Rice: Varieties, Cooking Tips, & Recipes

May 17, 2020 By Nava Atlas Leave a Comment

This guide to rice presents a rundown of varieties, several ways to cook it, and a listing of recipes for using the world’s most versatile grain.

We’re well into the 21st century, and it seems like the world has fallen in love with rice again. Sure, it’s great to have access to more varieties of whole grains like quinoa, farro, and others. But when you come down to it, few can match the versatility of rice. It’s also one of the most economical of all the grains.

Rice and Corn Salad with Black and Green Olives

May 16, 2020 By Nava Atlas Leave a Comment

A great way to use up leftover rice, this rice and corn salad with black and green olives is a great warm weather main dish.

Lemony and fresh tasting, this rice salad is for olive fans, for sure. With the crunch of cabbage and bell peppers, it’s easy to pair with so many other types of dishes for a satisfying meal.

Using leftover rice is ideal, as it’s already cool from the fridge, but if you don’t happen to have cooked rice on hand, it’s well worth cooking up a batch to make this recipe. See the details in the Notes section of the recipe box.

Super-Quick Butternut Squash Soup with Spinach & Peas

May 14, 2020 By Nava Atlas Leave a Comment

A quick butternut squash soup that comes together in minutes has to rely on a clever shortcut. And for this one, that’s a carton of butternut squash puree.

Soups based on pureed butternut squash are bowls of pure comfort. While prepping a whole fresh butternut squash is a worthy project when you’ve got the time and inclination, it’s not a route to a quick soup. If you’re worn out after a day of work and/or dealing with the kids, these kinds of shortcut recipes can be lifesavers.

This naturally vegan soup starts with butternut puree that comes in 32-ounce containers; Imagine and Pacific brands are equally good. Add fresh spinach, frozen peas, ginger, and curry — and there you have it, a delicious 5-ingredient soup.

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