Straight from the earth : 100 irresistible vegan recipes for everyone

As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high. So, who better than the folks at Earthbound Farm to deliver those vegetable-centric recipes? From their humble beginnings as a 2 1/2-acre raspberry field, Earthbound now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative—and definitely delicious—dishes that are not only heavy on the produce, they just happen to be vegan! Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you'll also learn about the practical and personal reasons to go vegan. Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolately Chocolate Brownies, Myra and Marea share their diverse and delicious collection of recipes. They excel in salads and Marea's deliciously skewed Eccentric Caesar with its cashew and curry based dressing are just a taste of what's to offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite Chronicle,Books,LLC Chronicle Books LLC Cover 1 Title 3 Dedication 5 Copyright 4 CONTENTS 7 INTRODUCTION 8 Vegan Food for Everyone —MYRA 8 My Roots, My Passion —MAREA 16 OUR COOKING TIPS 18 Chapter 1 BREAKFAST 21 PECAN, PUMPKIN SEED, and CURRANT GRANOLA 22 AMAZING GRAINS HOT CEREAL 24 BLUEBERRY CORNMEAL PANCAKES 27 QUINOA-BANANA SKILLET BAKE 28 TOFU-VEGGIE SCRAMBLE 29 SWEET SIMMERED CINNAMON-ORANGE TOFU and BROWN RICE 30 EASY BROWN RICE 31 CRISPY POTATO and TEMPEH STIR-FRY 32 BANANA BREAD with MACADAMIA NUTS and BITTERSWEET CHOCOLATE 33 EVERYTHING HEALTHY BREAD 34 BLACKBERRY-BRAN MUFFINS 36 MYRA’S BELOVED OATCAKES 38 Variation: BELOVED OAT SQUARES 39 TROPICAL GREEN SMOOTHIE 40 PEANUT BUTTER–BANANA SMOOTHIE 41 THREE-BERRY SMOOTHIE 43 Soy 44 Chapter 2 SALADS 47 GRILLED HEARTS OF PALM SALAD with GRAPEFRUIT and AVOCADO 48 RASPBERRY SALAD with BABY GREENS and RASPBERRY–GOLDEN BALSAMIC VINAIGRETTE 50 CRESS, BELGIAN ENDIVE, PERSIMMON, and HAZELNUT SALAD 53 SPINACH SALAD with MAPLE-ROASTED BUTTERNUT SQUASH and WALNUTS 54 RED LEAF, JICAMA, and ORANGE SALAD with CITRUS-SESAME-SOY VINAIGRETTE 55 MIXED CHICORY SALAD with AVOCADO, GARLIC CROUTONS, and PINE NUTS 56 QUICK GARLIC CROUTONS 57 COLORFUL GARDEN COBB SALAD with CREAMY AVOCADO DRESSING 58 SALTED SUNFLOWER SEEDS 59 ECCENTRIC CAESAR SALAD 61 CABBAGE and CARROT CRUNCH SALAD 63 HEIRLOOM LETTUCE SALAD with FRESH HERBS 64 HEALTHY GREENS with CARROTS and PARSLEY 65 WHEAT BERRY, BABY KALE, GRAPE, and ORANGE SALAD 66 QUINOA TABBOULEH 68 Seeds 70 Chapter 3 SOUPS 75 EASY VEGETABLE STOCK 76 RUSTIC POTATO-LEEK SOUP with QUICK GARLIC CROUTONS 78 GRANDMA’S GREEN SOUP 79 SWEET SUMMER CORN SOUP 81 CURRIED YELLOW SPLIT PEA SOUP 82 BUTTERNUT SQUASH SOUP with HAZELNUTS 83 TOMATO-VEGETABLE SOUP with WHOLE-WHEAT ELBOW NOODLES 84 HEARTY BEET SOUP 87 THAI COCONUT SOUP 88 SPICY CUCUMBER-GINGER GAZPACHO 89 Beans, Lentils, and Peas 90 Chapter 4 APPETIZERS 95 SOBA NOODLES with EDAMAME, CARROTS, and GREEN ONIONS in PEANUT SAUCE 96 THAI FRESH SPRING ROLLS with PEANUT DIPPING SAUCE 99 SHIITAKE MUSHROOM, WATER CHESTNUT, and TOFU LETTUCE CUPS 101 STUFFED MUSHROOMS with ARUGULA, WALNUTS, and SUN-DRIED TOMATOES 102 CROSTINI with VINE-RIPE TOMATOES and WHITE BEAN PUREE 103 FRIED GREEN TOMATOES 104 THREE-COLOR HUMMUS with GARLIC–WHOLE WHEAT PITA CHIPS 106 GARLIC–WHOLE WHEAT PITA CHIPS 108 CRISPY BAKED KALE CHIPS 109 DOUBLE-ROASTED MAPLE-SPICED HAZELNUTS 111 COCONUT-CURRY CASHEWS 112 CHIPOTLE-LIME BRAZIL NUTS 113 CAMILLE and MAREA’S FAVORITE POPCORN 114 Fresh Mint and Cilantro Ice Tea 115 Nuts 116 Chapter 5 ENTREES 121 SEARED POLENTA with SPICY HEIRLOOM TOMATO SAUCE 123 SPICY HEIRLOOM TOMATO SAUCE 125 PASTA PUTTANESCA with GREEN and BLACK OLIVES 126 PASTA with CREAMY MUSHROOM SAUCE 127 SUMMER PESTO PIZZA 128 100% WHOLE-WHEAT PIZZA DOUGH 131 Variation: FALAFEL PIZZA 130 TERIYAKI TOFU BROCCOLETTE on WILD RICE 133 LENTIL and POTATO CURRY 135 GRILLED SUMMER VEGETABLES and TOFU on SWEET CORN and FARRO 136 MIDSUMMER RATATOUILLE on QUINOA 138 SLOW-SIMMERED BEANS with TUSCAN KALE on BULGUR 139 WHITE BEAN, BUTTERNUT SQUASH, and BARLEY STEW with WHOLE-WHEAT BISCUITS 140 WHOLE-WHEAT BISCUITS 141 FOUR BEAN and SWEET POTATO CHILI with SKILLET CORN BREAD 142 SKILLET CORN BREAD 144 BAKED FALAFEL PITAS with CHOPPED GREEK SALAD and ROASTED CASHEW SAUCE 146 BARLEY, QUINOA, and CANNELLINI BEAN LOAF (or BURGERS) 148 PORTABELLA MUSHROOM BURGERS 150 GRILLED FIG SANDWICHES with ROASTED PISTACHIO PESTO and BALSAMIC CARAMELIZED ONIONS 153 PLANTAIN TACOS with PUREED BLACK BEANS and MANGO-LIME SALSA 155 BUTTERNUT SQUASH, BLACK BEAN, and KALE TAMALES with SPICY TOMATILLO SALSA 158 SPICY TOMATILLO SALSA 161 Organic Food 162 Chapter 6 SIDE DISHES 165 POTATO LATKES with CHUNKY HOMEMADE APPLESAUCE 167 CHUNKY HOMEMADE APPLESAUCE 168 COUNTRY MASHED POTATOES with MUSHROOM GRAVY 169 MUSHROOM GRAVY 170 BAKED SWEET POTATO FRIES with CREAMY RANCH DIP 173 ACORN SQUASH with CRISPY MAPLE PUMPKIN SEEDS 175 CUMIN-ROASTED CAULIFLOWER and CARROTS 176 RAINBOW CHARD with DRIED APRICOTS and PINE NUTS 177 BARLEY with SPINACH and GREEN OLIVES 178 STEAMED ARTICHOKES with DIJON-GARLIC DIPPING SAUCE 179 MISO-ROASTED EGGPLANT 180 GARLICKY BRUSSELS SPROUTS and CARROTS 181 EARLY SUMMER SAUTÉ 182 Grains 184 Chapter 7 DESSERTS 189 BAKLAVA 190 GINGER, MOLASSES, RAISIN, and ALMOND BISCOTTI 192 COCONUT, ALMOND, and RASPBERRY JAM THUMBPRINT COOKIES 195 SESAME, ORANGE, and HAZELNUT COOKIES 196 BANANA-COCONUT CAKE 197 VERY CHOCOLATY CHOCOLATE BROWNIES 200 STONE FRUIT CRUMBLE 203 APPLE and PEAR MAPLE CRISP 204 POMEGRANATE-ROASTED PEARS 205 BROWN RICE PUDDING 206 BLACKBERRY-MINT SORBET 207 PEACH-BASIL-LIME SORBET 208 CREAMY COCONUT ICE CREAM 209 Variation: BANANA ICE CREAM 209 MINT–CHOCOLATE CHIP ICE CREAM 211 DOUBLE CHOCOLATE–COCONUT ICE CREAM 212 DECADENT SPICY HOT CHOCOLATE 213 Variation: CHOCOLATE-CHIA PUDDING 213 Coconut 214 APPENDICES 216 Theme Menus 216 Conversion Chart for Common Ingredients 217 Full Life Cycle Greenhouse Gas Emissions for Common Foods 218 ACKNOWLEDGMENTS 219 INDEX 220 A 220 B 220 C 220 D 221 E 221 F 221 G 221 H 221 I 222 J 222 K 222 L 222 M 222 N 222 O 222 P 222 Q 223 R 223 S 223 T 224 V 224 W 224 Y 224 Z 224 About the Author 225 One hundred delicious plant-based recipes everyone will love, from breakfast to dessert. From their humble beginnings as a 2.5-acre raspberry field, Earthbound Farm now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative—and definitely delicious—dishes that are not only heavy on the produce, they just happen to be vegan! Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you’ll also learn about the practical and personal reasons to go vegan. Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolately Chocolate Brownies, Myra and Marea share their diverse and delicious collection of recipes. They excel in salads and Marea’s deliciously skewed Eccentric Caesar with its cashew and curry-based dressing are just a taste of what’s to offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite. “Myra Goodman and daughter Marea have pulled together more than 90 farm-to-fork recipes for everything from new-wave tabbouleh made with quinoa, to grilled fig sandwiches with roasted pistachio pesto and balsamic caramelized onions. It’s billed as a vegan cookbook, but it’s the type of fresh, appealing, veggie-centric fare that will appeal to omnivores, vegetarians and foodarians of every persuasion.” —San Jose Mercury News “Between the recipes, there are helpful guides that explain why it’s important to choose organic foods and the health benefits of including nuts and beans in your diet; there’s a good mix of easy recipes and dishes that are weekend cooking projects.” —The Oregonian For health and environmentally aware home cooks, this collection of 100 vegan recipes provides modern, delicious dishes that put fresh produce at the centre of the plate. This is the third in a series of books from Myra Goodman and this time with her daughter Marea