Cookbook Review! Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro »
There are a handful of vegan restaurants around the world that make such a lasting impression on their customers that word spreads like wild fire, then a cult following ensues, even among those who have never visited. L.A.’s Native Foods Cafe is like that for some, as are Chicago Diner, Millennium, and Seattle’s Plum Bistro. And now you can bring Plum Bistro’s dishes to your home with a cookbook based on some of its most famous dishes as Sasquatch Books and restaurateur Makini Howell bring you Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro.
When my copy arrived, courtesy of the fine folks at Sasquatch Books, I was immediately taken with the design and feel, with its hard cover and bright yet matte colors. When I opened it and started thumbing through the recipes, I felt immediately intimidated. There is a “fundamental” section that prefaces the rest of the recipes, many of which include at least one of the “fundamentals,” like various soy creams, egg foam, pestos, relishes, etc. To someone who eats roughly 2 PB&J sandwiches a day, this seemed like a daunting task. However, I put my neuroses aside and got down to it.
The first dish I attempted was something I had never successfully made since eliminating animal products from my life: French toast. More specifically, Plum’s “Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy Cream.” It was incredible. The “fundamentals” I needed to make first were super easy, much like most things in life I fret about it. The egg foam was like two steps, and the Sweet Soy Cream was me just using the blender—the complete opposite of daunting. I’d never made a cream of any sort before, and was a little apprehensive, since I’ve tasted some terrible vegan creams in my day. But the ease of this recipe made it my new jam (to borrow a phrase from our Jenny Bradley).
After pouring and mixing the soy milk, canola oil, lemon juice, vanilla extract (with no measurement suggested, I squeezed a little more than like 5 drops then panicked), and ground cinnamon (that I had to grate myself with a stick, which ruined my knuckles, but I did look classy doing it), I somehow, through science and prayer, turned it into a soy cream that I stuck in a mason jar and have used pretty much every day since. I’m literally in love. Figuratively.
The French toast part was pretty much just like the French toast my mom used to make me. Except the mix has no unborn friends in it and, without insulting my mother, much better. The mix was vanilla soy milk (awesome), white vinegar (OK?), the vegan egg foam (weird, really really weird, but cool), vanilla extract (still scared of its potency), agave syrup (YES), more ground cinnamon (I put on medieval chainmail gloves this time), and canola oil (OIL RULES). This, also through science and vigorous whisking, turns into the French toast batter. The rest is easy, although Howell words the instructions perfectly for dumb-dumbs like me. The only other difference to my mom’s recipe was splitting each slice of bread down the middle, top-to-bottom, so they were connect by a sliver of bread much like a book is connected by the spine. This was so I could dollop some soy cream and strawberries on one half and fold over to make cute little French toast half-sammies.
Cookbook companies and authors use really good lighting and photographers, so the food we make almost never looks the same as their fancy pants pictures. Not this time. My dish came out almost exactly like the fancy photo, and my photo of it garnered many likes on my Instagram account. MANY.
The rest of the recipes range from just as easy as the French toast to extremely complicated and requiring devices like a Dutch oven. After laughing at the name “Dutch oven” I realized that I had to find something that was at or near my level of expertise, which can be described as infantile. But what a great idea: recipes all over the map so everyone feels both challenged and content at the tasks at hand. I approve. And to pay homage to the late film critic we just recently lost, I give it two green thumbs up.
You can find Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro at your
least favorite online book distributor. You can also visit Plum Bistro in Seattle and tell Ms. Howell she creates amazing dishes and you were sent there by a handsome man on the internet.
Andrew E. Irons is a blogger from Long Beach, California. He co-created and contributes to a Rhode Island based Hip-Hop website, The Echo Chamber Blog, under the pseudonym Verbal Spacey. You can track his daily diatribes by following him on Twitter.
Guest Cookbook Review: The Spirulina Recipes Ebook! »
Courtney Pool, raw vegan blogger and certified juice feasting coach [and Sarah E. Brown’s partner! Ooh la la!], has long been famous in vegan health circles for her amazing spirulina salad recipe:
Over the years, Courtney recognized that Spirulina, a protein-rich, nutrient-dense blue-green algae grown available at health food stores and online, is as delicious as it is nutritious. A self-described “spirulina junkie,” Courtney is on a mission to prove that green lips are hip.
Courtney’s brand-new e-book, The Spirulina Recipes Ebook, features all-vegan spirulina recipes by top health chefs including salads, smoothies, desserts, soups, and many other dishes. I have tried the spirulina salad and the spirulina chocolate made by professional raw food chef Michelle Master. It’s all so amazing, and I can’t wait to make all of the recipes! Check it out here!
This is the latest in Sarah E. Brown’s raw vegan series for Vegansaurus. Thanks, Sarah!
Cookbook Review: The Tipsy Vegan! »
I got a gratis copy of John Schlimm’s The Tipsy Vegan to review for you guys! Rachel has been on a cookbook review roll, as I’m sure you’ve read, but when I saw “tipsy,” I knew this book was for yours truly. However, this is not a book of vegan cocktails like I thought! It’s all about cooking with wine and liquor. But there are a handful of cocktail recipes as well, they kick off each chapter.
To sum up the book in three words: Fun, challenging, sassy! That’s right, sassy. The tone of the book is very jovial and lighthearted, which I appreciate. And you are encouraged to enjoy your booze! As god intended. One thing I will say is that I’m not sure it’s really a book for beginners. It’s for more of a mid-level to experienced cook. There are lots of ingredients, lots of different techniques involved, and lots of recipes requiring things like ice cream makers and food processors (which I do not have because I’ve slimmed down my kitchen accessories. Oh, life in the big city!). A bowl and spoon are not going to get you very far here. On the other end of the spectrum, this is just the thing for the uninspired cook! It’ll give your cooking a kick in the pants! The recipes and ingredients are inventive and interesting. And the book is entertaining. I’m a fan!
I tried two of the recipes: Bruschetta on a Bender and Rockin’ Roasted Potatoes With Racy Rosemary and Mustard. The potatoes, the recipe for which you can get over on NYT, had vodka in them, which I had because my first housewarming gift was a half-empty bottle of Ketel One (#classy). Both recipes called for vermouth, but the potatoes said you could use a dry white wine instead and the bruschetta said a fruity red would work too. As I don’t know what I’d do with a bottle of vermouth and you better believe I know what to do with two bottles of wine, I opted for the wine. But the book said I could!
I don’t know what you call the sauce I made for the potatoes but it was damn good! Like, I was about to lick the bowl, horseradish and all. I had a little sauce left over and I put it in a cup to save in the fridge. I’m thinking Brussels sprouts!
The bruschetta was interesting because it called for thyme instead of your typical basil. My bro and sis-in-law were ‘bout it for the bruschetta! They both had like seven pieces. I liked it too but I did miss the basil. But there’s really no need to buy a cookbook with a basil bruschetta recipe, is there? And red wine on the tomatoes? Genius! Why don’t we do that all the time? We can from now on. Pish, I don’t even remember what life was like before red wine-soaked tomatoes!
Sweet Instagram pic of the bruschetta. Oh, Instagram, how I love you. Follow me: @MeganRascal!!!
Check it, I scored the Bruschetta on a Bender recipe for you! With permission from Da Capo Press, naturally:
Bruschetta on a Bender
Ingredients4 medium tomatoes, peeled, seeded, and very coarsely chopped
2 tsp. kosher salt
12 slices crusty French or Italian bread, about 3 inches in diameter
1 garlic clove, peeled and split
3 Tbsp. extra-virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. dry vermouth or a fruity red wine
2 tsp. fresh thyme leaves, or 1 teaspoon dried
1 tsp. dried oregano
Freshly ground black pepper
Toss the tomatoes with the salt and drain for 30 minutes in a large colander set over a bowl.
Under a hot broiler, toast the bread slices on both sides.
Rub the toasted top of each slice with the split garlic clove and lightly brush the top of each slice with the olive oil
Gently press down on the drained tomatoes to extract even more juices. Then transfer them to another bowl and toss with the balsamic vinegar, dry vermouth, thyme, and oregano.
Season with the pepper to taste. Spoon the tomato mixture in small mounds on top of the toasts and serve at once.
Yield: 12 bruschettas
Yay! Now you can make the bruschetta just like your pal Megan.
There are a lot of other great-sounding recipes I still want to try, namely the Merlot ice. Basically a Merlot slushy, it requires a food processor. I’m about to get one just to make it. Can you imagine? A Merlot slushy? Be still my heart!
Before I sign off, I’ll add another point: this book doesn’t really feel like a vegan cookbook, it feels like a “regular” cookbook. It’s not really about being vegan and you aren’t making approximations of omni recipes you’ve been missing; you’re making fun and exciting recipes that are also vegan. I think omnis would certainly enjoy this book too and if not for the title, I doubt they’d notice the absence of animals products. It’s definitely a good cookbook if you’re entertaining a mixed-diet crowd! So I say check it out and get a little crazy. A little crunked, even. Go for it.
Guest cookbook review: Hearty Vegan Meals for Monster Appetites »
If you haven’t already, here are three good reasons to check out the new cookbook Hearty Vegan Meals for Monster Appetites by the fabulous collaborative team Joni Marie Newman and Celine Steen:
- You’re throwing an “it’s still warm out” last-chance summer BBQ for friends.
- You have a friend with a very healthy appetite—also known as you.
- Everything this duo creates is awesome and delicious and there’s no reason not to have it on your shelf.
I have made the coleslaw a few times and it has yet to disappoint. The portions are perfect for a dinner with friends, and the dressing is a perfect blend of sweet and tart.
Look at this tantalizing picture of creamy goodness and tell me you don’t want some right now.*
Plus, if you are the hardest sell ever, here’s a bonus reason:
4. I shared a table with Joni at the recent Vida Vegan Con, and she is extremely funny and nice, and her being lovely is a perfectly legitimate reason to buy her cookbook.
*I only allow exceptions if you just ate a humongous tofu scramble or something equally filling.
Geanna lives in Portland, Ore. where she can be found hiking, eating, or writing about food (sometimes she goes to work, too). Find her on Twitter @greenvegnliving or check out her blog, Green Vegan Living.