Description
Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!
Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."
—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family."
—Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world."
—India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything."
—Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and
not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"
—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."
—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."
—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet
anyone's appetite, dietary restrictions or no."
—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."
—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."
—The Montreal GazetteTable of ContentsRECIPE LIST
(GF) = Gluten Free | (SF) = Soy Free
FUNDAMENTALS
Cream Cheese Crème Fraîche
(GF
)Egg Foam and Green Egg Foam
(SF
/GF
)Green Egg Foam Water
(SF/GF
)Sweet Soy Cream
(GF
) Savory Soy Cream
(GF
) Savory Rice Cream
(SF
/GF
) Sweet Rice Cream
(SF
/GF
) Basil Soy Ricotta
(GF
)Agave Balsamic Vinaigrette
(SF
/GF
) Basil-Walnut Pesto
(SF
/GF
)Roasted Garlic Cloves Two Ways
(SF
/GF
)Raw Tofu Relish
(SF
/GF
)Garlic-Ginger Oil
(SF
/GF
) BEGINNINGS
Chocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter
(GF
)Good Old-Fashioned Blueberry Pancakes
(SF
/GF
)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy Cream
Tiramisu Pancakes
Fig Crepes with Ricotta, Arugula, and Agave Balsamic
(GF
)Pesto Plum Pizza with Balsamic Arugula
Heirloom Tomato Toasts with Oregano, Grapes, and Ricotta Soy
Oyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu
(GF
)Savory French Toast “TLT”
SALADS AND SOUPS
Grilled Black Plum and Jicama Salad with Radicchio
(GF
)Quinoa-Millet Cherry Salad
(SF
/GF
)Polenta and Orange Salad with Fennel Salsa
(GF
)Apple Ginger Salad
(SF
/GF
)Avocado Salad with Seitan Bites
Blood Orange and Fresh Tofu Salad
(GF
) Roasted Beet and Blood Orange Salad with Cilantro Pesto
(SF
/GF
)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough Toast
Creamy Millet Corn Chowder
(SF
/GF
)Habanero Yam Soup
(GF
)Cauliflower Bisque with Fresh Fennel
(GF
) Raw Kale and Seaweed Salad with Fresh
Tofu and Ginger-Garlic Oil
(GF
) SMALL PLATES
Charred Broccolini
(SF
/GF
)Smashed Purple Potatoes with Parsley
(SF
/GF
)Chai-Spiced Yam Bruschetta with Crunchy Kale
(SF
)Oven-Roasted Cherry Tomatoes with Thyme on Toast
(SF
)Spicy Chili-Lime Edamame
(GF
) Curried Red Yam Fries
(SF
/GF
) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and Fingerling
Potatoes with Crispy Smoked Tofu
(GF
)Jerk Tofu and Roasted Yam Sliders
Barbecue Oyster Mushroom Sliders with Pickled Onions
Manna Bread with Raw Tofu Relish and Cherry Salsa
TOFU, TEMPER & SEITAN
Spicy Peach Tofu and Tempeh with Charred Purple Beans
Balsamic Tofu with White Bean Sauce and Agave Pumpkins
(GF
)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus
(GF
)Hazelnut Tofu and Tempeh with Millet and Blueberry Salad
Tempeh Vermouth
Apple Tempeh Fillets
Chimichurri Seitan Steaks
Oregano and Parsley Grilled Seitan Steaks
TRANSITIONAL RAW
Raw “Lasagna” with Basil-Walnut Pesto
Kale Pesto “Pizza”
Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish
(GF
)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa
(GF
) PASTA
Fresh Spinach Pasta
(SF
)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”
Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream Sauce
Plum’s Smoky Mac
GRAINS
Millet-Stuffed Baby Pumpkins
Grilled Spelt Crust Pizza with Pears and Ricotta
Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta
Quinoa Risotto with Panko-Fried Portobellos
White Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant
(SF
) DESSERTS
Toasted Chocolate Bread with Cream Cheese Crème Fraîche
Sautéed Rosemary Plums with White Wine and Blueberry Butter Sauce
(GF
)Oven-baked Peaches and Cream
(GF
)Peppered Agave Figs
(GF
)Everybody-Dives-In Chocolate Chip Brownies
(SF
/GF
)Strawberry Crepes with Custard Sauce
(SF
/GF
)Black Plum–Ginger Sorbet with Lemon Cream
(SF
/GF
)Fresh Blueberry Shortcake
AFTERWORD
Vegan Frankfurter and Smoked Yam Puppy Treats
