Makini Howell

Makini's Vegan Kitchen (eBook, ePUB)

10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro)

• Format: ePub

Produktbeschreibung

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!

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Blue Star Press
• Seitenzahl: 160
• Erscheinungstermin: 21. März 2023
• Englisch
• ISBN-13: 9781632175052
• Artikelnr.: 66656474

Autorenporträt

MAKINI HOWELL is a lifelong vegan who believes that what is good for the individual will be good for the planet. Makini is passionate about creating a beautiful and stylish dining experience for vegans, foodies, and omnivores in her restaurant group, Plum Restaurants, as well as a small-batch line of Makini's Kitchen brand tofus. In 2015, she was Stevie Wonder's personal chef during his yearlong tour and was named one of "16 Black Chefs Changing Food in America" by the New York Times. She focuses on organically grown seasonal vegetables, non-GMO soy, and organic and local fruits and herbs from family-owned farms, in flavorful combinations that are both familiar and surprising.

Inhaltsangabe

RECIPE 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