The Vegan Atlas

Salsa Quinoa and Corn Salad

May 18, 2019 By Nava Atlas Leave a Comment

Quinoa and corn salad is an abundant meal in a bowl infused with the flavor of your favorite salsa. It’s a great main-dish salad, paired with simple soups or quesadillas, and is an excellent dish to share at potlucks all year round.

Baked sweet potatoes and or simply prepared broccoli, hardy greens, or green beans are good companions for everyday meals.

There’s an option to add beans to the salad to make it even heftier, but if you don’t go with that option, you can serve this with simple bean dishes or tortilla specialties using beans. Try it with Flexible and Easy Vegan Quesadillas; or, staying with a salad theme, a good side-by-side cool dish is Super-Quick Two-Bean Salad.

Vegan Unbaked Peach Crumble with Summer Berries

May 17, 2019 By Nava Atlas Leave a Comment

When you want a lovely and easy summer fruit dessert that’s ready in no time, this vegan unbaked peach crumble with lush berries will do the trick. I particularly like this with raspberries, but blueberries work just fine, too.

Though I call this a peach crumble for brevity, nectarines work just as well. This dessert is a nice gluten-free option. Use certified GF oats to be sure! And I highly recommend serving this with a dollop of nondairy ice cream. It’s great with basic vanilla. Butter pecan, mango, or one of the coconut-based varieties are nice, too, if you want to go a step up in flavor.

Balsamic and Maple Roasted Vegetables

May 16, 2019 By Nava Atlas Leave a Comment

Oven-roasting brings out the natural sweetness of many vegetables — especially root vegetables. Even seasonings are optional — roasting brings out such incredible flavors that it’s best to keep it simple. In most cases, just the lightest sprinkling of salt and pepper is all you’ll need. This medley of balsamic and maple roasted vegetable gets an extra flavor kick with vinegar and syrup in perfect balance.

The nice thing about most any kind of roasted vegetable preparation is that you don’t have to slavishly follow a recipe — there’s not much more to them than cut, toss with oil, and roast in a hot oven until lightly and evenly golden.You can vary the vegetables suggested here, as well as the amounts. And make sure to explore the variations following the recipe box.

Coconut Peanut Sauce or Salad Dressing

May 14, 2019 By Nava Atlas Leave a Comment

I’m all for shortcuts and usually find bottled peanut satay sauce beyond acceptable, even delectable. But when I have all these ingredients on hand (most are staples for me), I enjoy making this easy coconut peanut sauce or salad dressing.

This delectably rich dressing works well on Asian-influenced salads, cold or hot noodles, rice bowls, tofu and tempeh dishes, and simply steamed green veggies. I call for this dressing as an option here and there throughout the site, so I wanted it to have its own page, short and sweet as it is! This makes about 1 1/2 cups.

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