The Vegan Atlas

Maple-Glazed Baked Onions and Brussels Sprouts

May 20, 2020 By Nava Atlas Leave a Comment

Slow-baked maple-glazed onions and Brussels sprouts is a fantastic cool-weather side dish. Perfect for holidays or as a delicious, everyday way to use up surplus onions.

Slow-baking onions in a blend of broth, maple syrup (or agave), and olive oil heightens their mellow sweetness.

This method works especially well with onions that start out a with a bit more natural sweetness than ordinary yellow onions — though those are beyond fine to use in this dish. Brussels sprouts make a perfect partner for the onions.

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.

Easy Vegan Recipes Delivered Weekly!