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Straight from the Earth
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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 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.
Product Details

About the Author

Myra Goodman and her husband Drew are the founders and owners of Earthbound Farms. Their daughter Marea, who is a trained vegan chef.

Reviews

"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 "This isn't a cookbook aimed solely at vegans.it's an open-arms invitation to everyone to see just how delicious vegan dishes can be and how easy it is to incorporate them into your weekly meals. With this book in your kitchen, Meatless Mondays will become a whole lot more interesting. Who knows, the recipes just might convince you to go vegan all the way." - Epicurious "The recipes play with a lot of spices and pull inspiration from worldwide cuisines. This means we get a teriyaki stir-fry spin on "broccoli with wild rice" and spicy tamales stuffed with kale and butternut squash. A lot of attention has been paid to seasoning and saucing, ensuring that every recipe cooked from this book feels completely satisfying." - The Kitchn "The recipes in Straight from the Earth reflect years of producing, harvesting, and cooking locally sourced ingredients. The book is a necessary reference for anyone looking to find unique alternatives to meat-based dishes." - The Daily Meal "Straight from the Earth offers dozens of plant-based recipes that utilize whole foods to create meals that are nothing short of amazing." - The Vegan Mom "Myra and Marea are an inspirational team offering insights into cooking as well as to how a family can come together to create something truly beautiful. They don't preach to us about plant-based diets, but rather invite us to their table to enjoy, as they do, food that is not only straight from the earth but also from the heart." - Oldways

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