The Vegan Atlas

Peanut Butter Granola Energy Balls

October 28, 2019 By Nava Atlas Leave a Comment

Some recipes for energy balls require a machine and/or lots of ingredients. These no-bake vegan peanut butter granola energy balls (aka truffles) need neither. Readymade granola provides several tasty ingredients in one mix —oats, nuts, dried fruits, and sometimes seeds. Natural foods stores are a good source for a number of varieties of granola available to purchase in bulk. Of course, you can always use a good homemade crunchy granola as well.

A few optional additions will ensure that you can vary this recipe each time you make it. It makes a nice mid-morning or mid-afternoon pick-me-up, or even a grab and go breakfast. Two or three at a time are quite filling!

Bok Choy Salad with Apple and Carrot

October 25, 2019 By Nava Atlas Leave a Comment

I love a good bok choy salad like this one, featuring bursts of sweet apple and crunchy carrot, all tied together with sesame ginger dressing. There’s something about a bok choy salad that feels very clean and refreshing.

It’s often hard to pair an Asian main dish, like a stir-fry or noodle dish with a salad, but I’d venture to say that this one would be a good choice (assuming that bok choy isn’t also part of the hot dish, of course). It offers a compatible flavor profile, with the apple, cranberries, and almonds serving to create just enough of a contrast.

Skillet Tempeh Hash with Potatoes and Zucchini

October 24, 2019 By Nava Atlas Leave a Comment

A hearty tempeh hash is a fantastic savory weekend breakfast or brunch. This one makes great use of tempeh, transforming it easily into vegan chorizo-style crumbles embellished with walnuts. Plenty of potatoes, onions, zucchini, and a handful of leafy greens round out this easy dish. And though packaged plant-based chorizo isn’t tempeh-based, I offer that as a shortcut if you’d like to make an easy dish even easier.

This is great served with fresh fruit, mashed or sliced avocado, and whole grain bread. There’s no reason you can’t make this as a dinner dish as well.

Roasted Collard Greens with Brussels Sprouts and Polenta

October 22, 2019 By Nava Atlas Leave a Comment

Roasted collard greens and Brussels sprouts are embellished with polenta in a simple and hearty side dish. Collard greens are, in my opinion, an under-appreciated leafy green — though these large leaves might look daunting, they’re easy to prepare if you know the right technique. Prepared polenta adds a bit of comfort to the dish, and briny olives give it a nice flavor twist.

This goes well with many kinds of fall meals. Since you’ve got the oven going at a high temperature, roasting a pan of potatoes or sweet potatoes combined with tempeh or baked tofu would make a nice side by side dish. Then, all you’d need is a simple or slaw to complete the meal.

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