The Vegan Atlas

Versatile Balsamic Roasted Ratatouille

September 8, 2019 By Nava Atlas Leave a Comment

The vegetables that go into ratatouille, the classic French stew, are transformed into a roasted mélange rather than cooked on the stovetop as usual. The results are equally delectable. Versatile balsamic roasted ratatouille can be enjoyed in a number flexible ways, warm or at room temperature.

This particularly medley of vegetables echo the stew — onions, garlic, eggplant, pepper, tomatoes, and zucchini. The mixture is baked in balsamic vinaigrette, not just straight olive oil, which gives it extra flavor.

Whether enjoyed hot — combined with pasta or or soft polenta — or at room temperature, in leafy wraps or over leafy greens as a salad, this is truly vegetable heaven. You can even use it as a pizza topping. See more specific ideas following the recipe box.

Super-Easy Chickpea Curry (Chana Masala)

September 7, 2019 By Nava Atlas Leave a Comment

When it comes to creating the deliciously complex flavors of Indian cuisine, there’s no getting around the need for spices. Just dumping curry powder into a dish like this easy chickpea curry (aka chana masala) just doesn’t cut it. But what, like me, you’re too lazy to roast and grind and mix and measure all the myriad spices that are needed to create the incredible flavors of Indian cuisine?

Now you can do what I do — just grab a jar of Indian simmer sauce. This new favorite shortcut makes any dish you make taste like it came from a great Indian restaurant. It makes quick work of getting dinner on the table and is a lot more economical than getting take-out for three or four people.

Vegan Hot Artichoke Dip

September 5, 2019 By Nava Atlas Leave a Comment

Non-vegan recipes for hot artichoke dip, a classic appetizer, usually contain heart-stopping amounts of fat, including cups full of regular mayo and up to three kinds of cheese. Any variation of vegan hot artichoke dip recipe is kinder to your health and waistline, yet no less luscious.

Take this one, for instance, which features a base of cannellini (large white beans) augmented by a small amount of vegan cream cheese, embellished with tender greens, and topped with a modest sprinkling of vegan mozzarella.

Most hot artichoke dips call for canned artichokes, but I prefer using the marinated kind, which add more flavor. Serve with bruschetta, fresh olive bread, and/or crackers, as well as plenty of crisp veggies. These can include baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves.

Lime-Marinated Tofu Fajitas or Soft Tacos

September 3, 2019 By Nava Atlas 3 Comments

What’s best about serving fajitas (and soft tacos for that matter) is that everyone participates in creating their own meal—and no one seems to mind! These lime-marinated tofu fajitas or soft tacos are delectable served with the usual embellishments for tortilla dishes. So easy to prepare, these are a fun centerpiece for an everyday dinner, yet are festive enough to serve to guests.

These can be served loosely rolled up like fajitas, or folded in half like soft tacos. They have the same great flavor either way. Serve with fresh corn in the summer — you can roast it while you have the oven going at 425º F (start a few minutes before roasting the tofu and veggies), or cook in your preferred way. In the fall and winter, oven potato or sweet potato fries are a perfect side dish.

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