Acorn Squash with Crispy Maple Pumpkin Seeds, 174–175
Almond, Ginger, Molasses, and Raisin Biscotti, 192
Amazing Grains Hot Cereal, 24–25
Apple and Pear Maple Crisp, 204
Applesauce, Chunky Homemade, 168
Apricots, Dried, Rainbow Chard with Pine Nuts, and, 177
apricots, in Stone Fruit Crumble, 202–203
Artichokes, Steamed, with Dijon-Garlic Dipping Sauce, 179
Arugula, Stuffed Mushrooms with Walnuts, Sun-Dried Tomatoes, and, 102
Citrus-Sesame-Soy Vinaigrette, 55
Shiitake Mushroom, Water Chestnut, and Tofu Lettuce Cups, 101
Soba Noodles with Edamame, Carrots, and Green Onions in Peanut Sauce, 96
Teriyaki Tofu Broccolette on Wild Rice, 132–134
Thai Fresh Spring Rolls with Peanut Dipping Sauce, 98–100
asparagus, in Early Summer Sauté, 182–183
avocado
in Crostini with Vine-Ripe Tomatoes and White Bean Purée, 103
Grilled Hearts of Palm Salad with Grapefruit and, 48–49
Mixed Chicory Salad with Garlic Croutons, Pine Nuts, and, 56–57
Bake, Quinoa-Banana Skillet, 28
Baked Falafel Pitas with Chopped Greek Salad and Roasted Cashew Sauce, 146–147
Baked Sweet Potato Fries, 172–173
baking, tips for, 18. See also bread; specific baked desserts
Baklava, 190–191
Balsamic Caramelized Onions, 153
Balsamic Vinaigrette, Golden, Raspberry-, 50
banana
Bread with Macadamia Nuts and Bittersweet Chocolate, 33
in Amazing Grains Hot Cereal, 24–25
Loaf (or Burgers), Quinoa, Cannellini Bean and, 148–149
with Spinach and Green Olives, 178
Stew, White Bean, Butternut Squash, and, 140
basil
beans, 90–92
Crostini with Vine-Ripe Tomatoes and Puréed White, 103
Hummus, Three-Color, with Garlic-Whole Wheat Pita Chips, 106–108
Loaf (or Burgers), Quinoa, Barley, and Cannellini, 148–149
Slow-Simmered, with Tuscan Kale on Bulgur, 139
Stew, Butternut Squash, Barley, and White, 140
Tacos, Plantain, with Puréed Black, 155–156
Tamales with Butternut Squash, Kale, and Black, 158–160
berries. See also specific berries
Biscotti, Almond, Ginger, Molasses, and Raisin, 192
Blackberry-Bran Muffins, 36–37
Blueberry Cornmeal Pancakes, 26–27
Body-Building Day theme menu, 216
Bran Muffins, Blackberry-, 36–37
Brazil Nuts, Chipotle-Lime, 113
bread and baked goods
Banana, with Macadamia Nuts and Bittersweet Chocolate, 33
Biscotti, Almond, Ginger, Molasses, and Raisin, 192
Cookies, Coconut, Almond, and Raspberry Jam Thumbprint, 194–195
Cookies, Sesame, Orange, and Hazelnut, 196
Crostini with Vine-Ripe Tomatoes and White Bean Purée, 103
Pita Chips, Garlic-Whole Wheat, 107–108
Pizza Dough, 100% Whole-Wheat, 131
Broccolette on Wild Rice, Teriyaki Tofu, 132–134
Brownies, Very Chocolaty Chocolate, 200–201
brown rice. See rice
Brussels Sprouts and Carrots, Garlicky, 181
Bulgur, Slow-Simmered Beans with Tuscan Kale on, 139
Burgers, Barley, Quinoa, and Cannellini Bean, 148–149
Burgers, Portabella Mushroom, 150–151
butternut squash
Maple-Roasted, Spinach Salad with Walnuts and, 54
Stew, White Bean, Barley, and, 140
Tamales with Black Bean and Kale, 158–160
Cabbage and Carrot Crunch Salad, 62–63
Caesar Salad, Eccentric, 60–61
California Spa Day theme menu, 216
Camille and Marea’s Favorite Popcorn, 114
Caramelized Onions, Balsamic, 153
carnivores, taste-testing by, 13–14
carrots
Crunch Salad, Cabbage and, 62–63
Cumin-Roasted Cauliflower and, 176
Garlicky Brussels Sprouts and, 181
Healthy Greens with Parsley and, 65
Soba Noodles in Peanut Sauce with Edamame, Green Onions, and, 96
cast-iron skillets, 18–19. See also skillets
cauliflower
Cumin-Roasted Carrots and, 176
Cereal, Hot, Amazing Grains, 24–25
chard, in White Bean, Butternut Squash, and Barley Stew, 140
Chard, Rainbow, with Dried Apricots and Pine Nuts, 177
chia seeds, 18, 70, 148, 192, 200, 213
Chicory Salad, Mixed, with Avocado, Garlic Croutons, and Pine Nuts, 56–57
Chili, Four Bean and Sweet Potato, 142–143
Chipotle-Lime Brazil Nuts, 113
Chips, Garlic-Whole Wheat Pita, 107–108
chocolate
Banana Bread with Macadamia Nuts and Bittersweet, 33
Brownies, Very Chocolaty, 200–201
Ice Cream, Double Chocolate-Coconut, 212
Chunky Homemade Applesauce, 168
Cilantro Ice Tea, Mint and, 115
Cinnamon-Orange Tofu and Brown Rice, Sweet Simmered, 30–31
citrus. See also lime; oranges
Grapefruit and Avocado, Grilled Hearts of Palm Salad with, 48–49
Cobb Salad, Colorful Garden, 58–59
coconut, 214–215
Almond and Raspberry Jam Thumbprint Cookies, 194–195
in Tropical Green Smoothie, 40
Colorful Garden Cobb Salad, 58–59
cookies
Coconut, Almond, and Raspberry Jam Thumbprint, 194–195
Sesame, Orange, and Hazelnut, 196
cooking
with leftovers, 30, 76, 131, 148, 176, 203
oils for, 19, 45, 70–71, 118, 215
Grilled Summer Vegetables and Tofu on Farro and Sweet, 136–137
Cornmeal Pancakes, Blueberry, 26–27
Creamy Coconut Ice Cream, 209–210
Cress, Belgian Endive, Persimmon, and Hazelnut Salad, 53
Crisp, Apple and Pear Maple, 204
Crispy Maple Pumpkin Seeds, 174–175
Crispy Potato and Tempeh Stir Fry, 32
Crostini with Vine-Ripe Tomatoes and White Bean Purée, 103
Croutons, Quick Garlic, 57, 78
Cucumber-Ginger Gazpacho, Spicy, 89
Cumin-Roasted Cauliflower and Carrots, 176
Currant, Pecan, and Pumpkin Seed Granola, 22
curry
dairy
greenhouse gas emissions of, 218
substitutes, 18, 44, 61, 72, 118, 215
Decadent Spicy Hot Chocolate, 213
Dijon-Garlic Dipping Sauce, 179
Dipping Sauce, Dijon-Garlic, 179
Double Chocolate-Coconut Ice Cream, 210, 212
Double-Roasted Maple-Spiced Hazelnuts, 110–111
Dough, 100% Whole-Wheat Pizza, 131
dressing. See also vinaigrette
Earthbound Farm
land and practices of, 11, 14, 168, 192
restaurant and chef, 55, 82, 136
Edamame, Carrots, and Green Onions in Peanut Sauce, Soba Noodles with, 96
eggplant, in Ratatouille on Quinoa, Midsummer, 138
egg substitutes, 18, 148, 192, 200
Endive, Cress, Persimmon, and Hazelnut Salad, 53
Endive, Mixed Chicory Salad with Avocado, Garlic Croutons, Pine Nuts, and, 56–57
environmental care, 12, 163, 218
Everything Healthy Bread, 34–35
Farro, Grilled Summer Vegetables and Tofu on Sweet Corn and, 136–137
Fig, Grilled, Sandwiches with Roasted Pistachio Pesto and Balsamic Caramelized Onions, 152–153
Fries, Baked Sweet Potato, 172–173
fruit, rescuing overripe, 43, 203. See also specific fruit
garlic
Brussels Sprouts and Carrots, 181
-Whole Wheat Pita Chips, 107–108
Gazpacho, Spicy Cucumber-Ginger, 89
genetically modified food (GMOs), 44, 162, 185
Ginger, Molasses, Raisin, and Almond Biscotti, 192
Golden Balsamic Vinaigrette, Raspberry-, 50
Goodman, Drew
cooking contributions, 34, 48, 125, 128
as Earthbound Farm owner, 11, 14, 50–51, 55, 82, 136, 168, 192
recipe favorites of, 56, 57, 87, 127, 128
Goodman, Marea
Myra’s collaboration with, 10, 13
Goodman, Myra
as Earthbound Farm owner, 11, 14, 50–51, 55, 82, 136, 168, 192
Marea’s collaboration with, 10, 13
grains, whole, 184–186. See also specific whole grains
in Everything Healthy Bread, 34–35
Granola, Pecan, Pumpkin Seed, and Currant, 22
granola bars, Oatcakes as, 38–39
Grape, Wheat Berry, Baby Kale, and Orange Salad, 66–67
Grapefruit and Avocado, Grilled Hearts of Palm Salad with, 48–49
Greens, Healthy, with Carrots and Parsley, 65
Grilled Hearts of Palm Salad with Grapefruit and Avocado, 48–49
Grilled Summer Vegetables and Tofu on Sweet Corn and Farro, 136–137
Double-Roasted Maple-Spiced, 111
Sesame and Orange Cookies, 196
Healthy Greens with Carrots and Parsley, 65
Hearts of Palm Salad, Grilled, with Grapefruit and Avocado, 48–49
Heirloom Lettuce with Fresh Herbs, 64
Heirloom Tomato Sauce, Spicy, 125
Herbs, Fresh, Heirloom Lettuce Salad with, 84. See also specific herbs
Hot Cereal, Amazing Grains, 24–25
Hot Chocolate, Decadent Spicy, 213
Hummus, Three-Color, with Garlic-Whole Wheat Pita Chips, 106–108
ice cream
Ice Tea, Mint and Cilantro, 115
Indian-inspired cuisine. See also curry
Cumin-Roasted Cauliflower and Carrots, 176
Island Adventure theme menu, 216
Italian-inspired cuisine, 216. See also pasta
Jewish Holidays Cookbook (Nathan), 167
Jicama, Red Leaf, and Orange Salad, 55
kale
on Bulgur, Slow-Simmered Beans with Tuscan, 139
in Healthy Greens with Carrots and Parsley, 65
Salad with Wheat Berries, Grapes, and Oranges, 66–67
Tamales with Butternut Squash and Black Beans, 158–160
leftovers, cooking with, 30, 76, 131, 148, 176, 203
legumes. See beans; lentils; peanuts; peas
lettuce. See also salad
Cups, Shiitake Mushroom, Water Chestnut, and Tofu, 101
Red Leaf, Jicama, and Orange Salad, 55
Salad, Heirloom, with Fresh Herbs, 64
lime
Loaf, Barley, Quinoa, and Cannellini Bean, 148–149
Macadamia Nuts, Banana Bread with Bittersweet Chocolate and, 33
mangos, in Tropical Green Smoothie, 40
maple
Pumpkin Seeds, Crispy, 174–175
Roasted Butternut Squash and Walnuts, Spinach Salad with, 54
Spiced Hazelnuts, Double-Roasted, 111
marinades
for Miso-Roasted Eggplant, 180
for Portabella Mushroom Burgers, 150
meat. See also protein
greenhouse gas emissions of, 218
Colorful Garden Cobb Salad with Creamy Avocado Dressing, 58–59
Tacos, Plantain, with Puréed Black Beans and Mango-Lime Salsa, 155–156
Tamales, Butternut Squash, Black Bean, and Kale, 158–160
Middle Eastern-inspired cuisine, 216
Baklava, 190–191
Falafel Pitas, Baked, with Chopped Greek Salad and Roasted Cashew Sauce, 146–147
Hummus, Three-Color, with Garlic-Whole Wheat Pita Chips, 106–108
Sesame, Orange, and Hazelnut Cookies, 196
milks
mint
-Chocolate Chip Ice Cream, 210–211
Mixed Chicory Salad with Avocado, Garlic Croutons, and Pine Nuts, 56–57
Molasses, Ginger, Raisin, and Almond Biscotti, 192
Muffins, Blackberry-Bran, 36–37
mushrooms
Lettuce Cups, Shiitake, Water Chestnut, and Tofu, 101
Stuffed, with Arugula, Walnuts and Sun-Dried Tomatoes, 102
Myra’s Beloved Oatcakes, 38–39
Noodles, Soba, with Edamame, Carrots, and Green Onions in Peanut Sauce, 96
Noodles, Whole-Wheat Elbow, Tomato-Vegetable Soup with, 84–85
nutritional information, 12, 15. See also protein
for coconut, 214–215
for grains, 184–186
for nuts, 116–117
organic versus conventional, 163
nutritional yeast, 61, 109, 114
nuts, 111–113, 116–118. See also specific nuts
in Amazing Grains Hot Cereal, 24–25
for Apple and Pear Maple Crisp topping, 204
Myra’s Beloved Oatcakes, 38–39
for Stone Fruit Crumble topping, 202–203
seed, 70–71
Olives, Green, Barley with Spinach and, 178
Olives, Green and Black, Pasta Puttanesca with, 126
Onions, Balsamic Caramelized, 153
oranges
Cookies, Sesame, Hazelnut, and, 196
Salad, Red Leaf, Jicama, and, 55
Salad, Wheat Berry, Baby Kale, Grape, and, 66–67
Vinaigrette, Citrus-Sesame-Soy, 55
organic food, 11, 14, 19, 44, 162–163
Pancakes, Blueberry Cornmeal, 26–27. See also Latkes
Parsley, Healthy Greens with Carrots and, 65
parsnips, in soups and stews, 79, 84, 140
pasta
with Creamy Mushroom Sauce, 127
Puttanesca with Green and Black Olives, 126
Soba Noodles with Edamame, Carrots, and Green Onions in Peanut Sauce, 96
peaches, in Stone Fruit Crumble, 202–203
Peanut Butter-Banana Smoothie, 41
Pear Maple Crisp, Apple and, 204
Pears, Pomegranate-Roasted, 205
split, in Curried Yellow Soup, 82
sugar snap, in Early Summer Sauté, 182–183
Pecan, Pumpkin Seed, and Currant Granola, 22
Persimmon, Cress, Belgian Endive, and Hazelnut Salad, 53
pineapple, in Tropical Green Smoothie, 40
Mixed Chicory Salad with Avocado, Garlic Croutons, and, 56–57
Rainbow Chard with Dried Apricots and, 177
Pita Chips, Garlic-Whole Wheat, 107–108
pizza
Plantain Tacos with Puréed Black Beans and Mango-Lime Salsa, 155–156
plums, in Stone Fruit Crumble, 202–203
Polenta, Seared, with Spicy Heirloom Tomato Sauce, 122–125
Polenta with Creamy Mushroom Sauce, 127
Pomegranate-Roasted Pears, 205
Popcorn, Camille and Marea’s Favorite, 114
Portabella Mushroom Burgers, 150–151
potato
Latkes, 166–168
Sweet Potato and Four Bean Chili, 142–143, 145
Sweet Potato Fries, Baked, 172–173
and Tempeh Stir Fry, Crispy, 32
protein
in grains, 184–186
in nuts, 116–117
in seeds, 70–71
Granola, Pecan, and Currant, 22
Puttanesca, Pasta, with Green and Black Olives, 126
quinoa, 185–186
Loaf (or Burgers), Barley, Cannellini Bean and, 148–149
Raisin, Ginger, Molasses, and Almond Biscotti, 192
Raisin, Pecan, and Pumpkin Seed Granola, 22
raspberries
Jam Thumbprint Cookies with Coconut and Almond, 194–195
Vinaigrette, Golden Balsamic, 50
Ratatouille on Quinoa, Midsummer, 138
Red Leaf, Jicama, and Orange Salad, 55
Brown, Sweet Simmered Cinnamon-Orange Tofu and, 30–31
Wild, Teriyaki Tofu Broccolette on, 132–134
Roasted Cauliflower and Carrots with Cumin, 176
Roasted Maple Butternut Squash and Walnuts, Spinach Salad with, 54
Roasted Maple-Spiced Hazelnuts, Double-, 111
Roasted Pears, Pomegranate-, 205
salad
Cabbage and Carrot Crunch, 62–63
Cress, Belgian Endive, Persimmon, and Hazelnut, 53
Earthbound Farm Heritage, 50–51
Grilled Hearts of Palm, with Grapefruit and Avocado, 48–49
Healthy Greens with Carrots and Parsley, 65
Heirloom Lettuce, with Fresh Herbs, 64
Mixed Chicory, with Avocado, Garlic Croutons, and Pine Nuts, 56–57
Raspberry, with Baby Greens, 50–51
Red Leaf, Jicama, and Orange, 55
Spinach, with Maple-Roasted Butternut Squash and Walnuts, 54
Wheat Berry, Baby Kale, Grape, and Orange, 66–67
Sandwiches, Grilled Fig, with Roasted Pistachio Pesto and Balsamic Caramelized Onions, 152–153
sauce
Seared Polenta with Spicy Heirloom Tomato Sauce, 122–125
seasonal recipes
summer, 80–81, 128–130, 136–137, 138, 182–183
winter, 27, 63, 65, 84–85, 138, 205
seeds, 70–72. See also specific seeds
Orange and Hazelnut Cookies, 196
Shiitake Mushroom, Water Chestnut, and Tofu Lettuce Cups, 101
skillets, 18–19, 144
Corn Bread, 144–145
Slow-Simmered Beans with Tuscan Kale on Bulgur, 139
smoothie
Soba Noodles with Edamame, Carrots, and Green Onions in Peanut Sauce, 96
soup
Butternut Squash, with Hazelnuts, 83
Easy Vegetable Stock for, 76–77
Gazpacho, Spicy Cucumber-Ginger, 89
Spicy Cucumber-Ginger Gazpacho, 89
Tomato-Vegetable, with Whole-Wheat Elbow Noodles, 84–85
White Bean, Butternut Squash, and Barley Stew, 140
soy. See also tofu
Edamame, Carrots, and Green Onions in Peanut Sauce, Soba Noodles with, 96
products, 44–45
Vinaigrette, Citrus-Sesame-, 55
Spicy Cucumber-Ginger Gazpacho, 89
Spicy Double-Roasted Maple-Spiced Hazelnuts, 111
Spicy Heirloom Tomato Sauce, 125
Spicy Hot Chocolate, Decadent, 213
Barley with Green Olives and, 178
in Healthy Greens with Carrots and Parsley, 65
Salad with Maple-Roasted Butternut Squash and Walnuts, 54
Split Pea Soup, Curried Yellow, 82
Spring Rolls, Thai Fresh, with Peanut Dipping Sauce, 98–100
Squash, Acorn, with Crispy Maple Pumpkin Seeds, 174–175. See also butternut squash
Steamed Artichokes with Dijon-Garlic Dipping Sauce, 179
Stew, White Bean, Butternut Squash, and Barley, 140
stir fry
Teriyaki Tofu Broccolette on Wild Rice, 132–134
strawberries
Stuffed Mushrooms with Arugula, Walnuts, and Sun-Dried Tomatoes, 102
substitutes
dairy, 18, 44, 61, 72, 118, 215
egg, chia seeds as, 18, 148, 192, 200
summer
Pesto Pizza, 128–130
Ratatouille on Quinoa, Mid-, 138
Vegetables, Grilled, and Tofu on Sweet Corn and Farro, 136–137
Sun-Dried Tomatoes, Stuffed Mushrooms with Arugula, Walnuts, and, 102
Super Healthy Super Bowl theme menu, 216
Sweet Potato and Four Bean Chili, 142–143
Sweet Potato Fries, Baked, 172–173
Sweet Simmered Cinnamon-Orange Tofu and Brown Rice, 30–31
syrup, for Pomegranate-Roasted Pears, 205
Tacos, Plantain, with Puréed Black Beans and Mango-Lime Salsa, 155–156
Tamales, Butternut Squash, Black Bean and, Kale, 158–160
Tea, Ice, Mint and Cilantro, 115
Tempeh Stir Fry, Crispy Potato and, 32
Teriyaki Tofu Broccolette on Wild Rice, 132–134
Thai Fresh Spring Rolls with Peanut Dipping Sauce, 98–100
Three-Color Hummus with Garlic-Whole Wheat Pita Chips, 106–108
Thumbprint Cookies, Coconut, Almond and Raspberry Jam, 194–195
Grilled, on Sweet Corn and Farro, with Summer Vegetables, 136–137
Lettuce Cups with Shiitake Mushroom and Water Chestnut, 101
Sweet Simmered Cinnamon-Orange Brown Rice and, 30–31
Teriyaki Broccolette on Wild Rice, 132–134
tomato
Sun-Dried, Stuffed Mushrooms with Arugula, Walnuts, and, 102
-Vegetable Soup with Whole-Wheat Elbow Noodles, 84–85
Vine-Ripe, Crostini with White Bean Purée and, 103
vegan food. See also nutritional information; substitutes
animal and environmental care, 12, 163, 218
cooking and baking tips, 18–19
flavors in, 13–14, 45
organic, 11, 14, 19, 44, 162–163
vegetables. See also specific vegetables
for Easy Vegetable Stock, 76–77
Grilled Summer, and Tofu, 136–137
in Ratatouille on Quinoa, Midsummer, 138
Very Chocolaty Chocolate Brownies, 200–201
vinaigrette
Spinach Salad with Maple-Roasted Butternut Squash and, 54
Stuffed Mushrooms with Arugula, Sun-Dried Tomatoes, and, 102
Water Chestnut, Shiitake Mushroom, and Tofu Lettuce Cups, 101
Watercress, Belgian Endive, Persimmon, and Hazelnut Salad, 53
wheat, 186. See also bread and baked goods
Wheat Berry, Baby Kale, Grape, and Orange Salad, 66–67
White Wine Vinaigrette, 53, 65
Wild Rice, Teriyaki Tofu Broccolette on, 132–134
winter recipes, 27, 63, 65, 84–85, 138, 205
yeast, nutritional, 61, 109, 114
zucchini
in Early Summer Sauté, 182–183
in Grilled Summer Vegetables and Tofu on Sweet Corn and Farro, 136–137