MAKINI HOWELL Vegan Kitchen Vegan Kitchen US $27.00 / $27.00 CAN MAKINI HOWELL is a lifelong vegan who believes that what is good for the individual will be good for the planet, and that this is nowhere more evident than in the diet we choose. Makini is passionate about creating a beautiful and stylish dining experience for vegans, foodies, and omnivores. She has created a group of restau- rants, Plum Restaurants, that answer the need for a plant-based meal free of harmful chemicals, as well as a small-batch line of Makini’s Kitchen brand tofus. In 2016, she was named one of “16 Black Chefs Changing Food in America” by the New York Times. She focuses on organically grown seasonal vegeta- bles, non-GMO soy, and organic and local fruits and herbs from family-owned farms, in flavorful combi- nations that are both familiar and surprising. Cover photo by Elizabeth Rudge Author photo by Aya Tiffany Sato Cover design by Alison Keefe The Groundbreaking Vegan Cookbook from Plum Bistro Nationally renowned chef and entrepreneur Makini Howell shares her innovative plant- based recipes in this anniversary edition of the original Plum cookbook. These inspired recipes from one of the highest-ranked vegan fine-dining restaurants in the country are not only mouthwatering and hearty, but are also allergen-friendly and often gluten-free, soy-free, or both. Cooking vegan with Makini proves that living a meat-free life can include satisfying and tasty food. This classic cookbook offers more than 60 boldly flavored dishes for every mood and season, such as: • Barbecue Oyster-Mushroom Sliders with Pickled Onions • Plum’s Smoky Mac • Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta • Quinoa Risotto with Panko-Fried Portobellos • Toasted Chocolate Bread with Cream Cheese Crème Fraîche • And much more! HOWELL 10th Anniversary Edition of the Plum Cookbook “We so appreciate the wonderfully creative recipes in this very beautiful cookbook!” —JOAQUIN PHOENIX and family “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. Chef Makini Howell’s recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season.” —THE KITCHN “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 US $27.00 / $27.00 CAN ISBN: 978-1-63217-457-430 Makini's Vegan Kitchen Quinoa-Millet Cherry Salad (SF/GF) This amazing gluten-free, soy-free, and protein-packed salad is a fun way to use one of the fruits that signals when spring has finally arrived in rainy Seattle. When I was a little girl, we had a cherry tree in our back- yard, and I couldn’t wait for summer to come so I could climb the tree and gather all the cherries my pockets could hold. Now I’m all grown up and sated enough with red Bings and yellow Rainiers and even sour pie– candidates like the Montmorency to consider dressing them up a little. This salad is very versatile. It’s equally delicious served hot or cold. If you don’t have both grains, it’s still perfect with just one. And if you’d like an added kick, toss the toasted almonds with a pinch of smoked paprika. Mix the millet and quinoa in a large bowl. Rinse the grains several times under running water, rubbing them together with your fingers, until the water stops foaming and runs clear. To cook the grains to the texture I think is ideal, where they won’t stick together, put 6 cups of water in a large saucepan. Add the grains, bring the water to a boil, and cook until the millet softens and the quinoa pops and forms little tails at the end, about 15 to 20 minutes. Pour the cooked grains through a strainer, being very careful that the hot water doesn’t burn you; there may be about a cup of water remaining. Or, bring 2 cups of water to a boil in a medium saucepan. Add the grains, lower the heat to a simmer, and cook until all the water is absorbed and the grains are tender enough to fluff with a fork, about 15 to 20 minutes. If you’ll be serving the salad cold, chill the grains in the refrigerator until you’re ready to use them. Heat a small dry skillet over medium-low heat. Put in the almonds and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the almonds cool before using. When the almonds are cool enough to handle, coarsely chop them and put them in a large bowl, along with the cherries, onions, jalapeño, lime juice, and cilantro. Add the grains and combine. Garnish with the mint. Makes 4 servings ½ cup millet ½ cup quinoa ¼ cup almonds 8 ounces fresh cherries, pitted and cut in a mix of halves and quarters (I like a mix of red and yellow varieties) ½ small red onion, finely chopped 1 small jalapeño, seeded and minced Juice of 1 medium lime ¼ cup fresh cilantro, stemmed and leaves coarsely chopped 3 to 4 mint leaves, cut into thin ribbons, for garnishTofu, Tempeh & Seitan79 Apple Tempeh Fillets There’s no sweetness to this light, fresh dish; the fennel acts as a subtle helper to place it firmly on the savory side. For those interested in cook- ing seasonally, good storage methods have made local apples almost always crisp and available. The marinade penetrates the tempeh and gives it a slightly earthy, crisp, and aromatic flavor from the apple fen- nel. I like this tempeh with Roasted Yam Ravioli with Chantrelle Cream Sauce (page 98), or for a lighter meal, serve with Quinoa-Millet Cherry Salad (page 30); it makes this dish the perfect goodbye to winter and hello to spring. Combine the marinade ingredients in a large bowl. Pour about a quarter of the marinade into a shallow, medium baking pan, place the tempeh pieces on top, and cover with the remaining marinade. Cover and refrig- erate for 4 to 6 hours, or overnight for a stronger flavor. When you’re ready to serve the tempeh, heat the oil in a large sauté pan or stovetop griddle over medium heat. Cook the tempeh pieces in 2 batches, until they’re golden brown and crisp around the edges, 2 to 4 minutes on each side. Makes 1 pound For the marinade: 1 cup olive oil 1 cup apple cider 1 medium-size Fuji apple (or substitute your favorite variety), peeled, cored, and cut into matchsticks ¼ cup freshly squeezed lemon juice (from 2 medium lemons) 1 tablespoon apple cider vinegar ¼ cup chopped fresh chives ½ small fennel bulb (about 4 ounces), trimmed and cut into ¼-inch matchsticks, 1 tablespoon chopped fronds reserved 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh mint 2 teaspoons finely chopped garlic For the tempeh: 1 tablespoon canola oil 1 pound soy or multigrain tempeh, cut into eight ¼-inch-thick piecesDesserts121 Oven-Baked Peaches and Cream (GF) This is another recipe that takes advantage of an abundance of summer peaches. For an elegant presentation, cut a divot in the bottom of each peach after halving them so they have a little kickstand to stand on. This recipe easily doubles; keep in mind that it’s hard to stop after just a few bites of ripe peaches. If you want to make it soy-free, substitute Sweet Rice Cream (page 8) for the crème fraîche. Preheat the oven to 450 degrees F. In a small bowl, mix the cinnamon and sugar. Spray a baking sheet or large baking dish with cooking spray and dab it with the buttery spread. Coat the peach halves with the cinnamon sugar mixture and place them cut side down on the sheet. Drizzle with the peach nectar. Bake the peaches for 10 to 15 minutes, so that they are soft but still hold their shape and have not turned to peach pie. To serve, place 1 peach half on each plate. Spoon 2 tablespoons of the crème fraîche into the center of each peach, letting it run down the sides. Drizzle with the agave syrup and garnish with the blueberries and a sprig of rosemary. Makes 4 servings 1½ teaspoons ground cinnamon 2 tablespoons sugar Canola oil cooking spray 1 tablespoon vegan buttery spread (such as Earth Balance brand) 2 large ripe peaches, halved and pitted ¼ cup peach nectar ½ cup Cream Cheese Crème Fraîche (page 3) or Sweet Soy Cream (page 4), divided ¼ cup agave syrup ¼ cup fresh blueberries, for garnish 4 sprigs fresh rosemary, for garnishNext >