It’s kind of exciting to see a dairy-free cookbook from a true influencer in the growth of the natural food industry. Myra Goodman co-founded Earthbound Farm with her husband Drew in 1984. They’ve since grown to be one of the largest organic produce growers in North America, and are ubiquitous in nearly all grocers out west. And now, Myra has teamed up with her daughter Marea to show us how to use all of that amazing produce in Straight from the Earth: Irresistible Vegan Recipes for Everyone.
To keep with the plant-based focus, Myra and Marea created 100 vegan and dairy-free recipes for Straight from the Earth. As examples, they include:
- Blackberry Bran Muffins (recipe below)
- Quinoa Banana Skillet Bake
- Slow-Simmered Beans with Tuscan Kale on Bulgur
- Thai Lettuce Rolls
- Very Chocolatey Chocolate Brownies
- Eccentric Caesar
- Teriyaki Tofu Broccolette on Wild Rice
- Cumin-Roasted Cauliflower and Carrots
- Coconut, Almond, and Raspberry Jam Thumbprint Cookies
- Mixed Chicory Salad with Avocado, Garlic Croutons, and Pine Nuts
To give you a sample taste of their wholesome cookbook, Myra and Marea have shared their Blackberry Bran Muffins recipe with us. It is 100% whole grain and gently sweetened with brown sugar and applesauce.
To note, Straight from the Earth is heavy on nutrition and flavor with healthful insight on essential ingredients along an abundant use of spices. The Goodman’s focus on freshness, but also pull inspiration from worldwide cuisine.
Myra and Marea in the kitchen. Photos by Sara Remington
Special Diet Notes: Vegan Blackberry Bran Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.
For soy-free and vegan blackberry bran muffins, you can substitute your favorite soy-free, dairy-free milk alternative for the soymilk. Most types will work fairly seamlessly.
We’re sharing this post on Hot Fun in the Summertime at The Midnight Baker.
- 1 cup plain unsweetened soymilk (see post above for soy-free options)
- 1 tablespoon fresh lemon juice
- 2 cups wheat bran
- ½ cup old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- ¼ cup very hot water (about 180°F/82°C)
- ¾ cup packed light brown sugar
- ½ cup unsweetened applesauce
- ¼ cup canola oil (can substitute your favorite neutral oil)
- 1¼ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup fresh blackberries
- Position a rack in the lower third of the oven and preheat it to 350°F/ 180°C/gas 4. Lightly grease 12 muffin cups or line them with paper liners.
- In a large mixing bowl, whisk together the soymilk and lemon juice. Let the mixture sit for 5 to 10 minutes to thicken into “buttermilk.” Whisk the mixture and stir in the bran and oats.
- In a medium mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk the sugar, applesauce, and oil into the flaxseed mixture.
- Add this mixture to the bowl with the bran, blending until the batter is combined.
- In another medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the batter, stirring just until combined. Do not overmix. Carefully fold in the blackberries.
- Fill each muffin cup with a heaping ⅓ cup of batter. The muffin cups should be full and rounded at the top. Make an effort to divide the blackberries evenly among the muffins.
- Bake for 35 to 40 minutes, or until the muffins are firm to the touch and a toothpick inserted into a muffin (avoiding the blackberries if you can) comes out clean.
- Cool the muffins in the tin for 10 minutes. Turn out the muffins and continue to cool them on a wire rack for another 10 minutes before serving.