Download Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell PDF

By Makini Howell

Plum Bistro, Seattle's wildly well known vegan eating place, is understood for its scrumptious and leading edge vegan recipes utilizing neighborhood elements. certain to please either vegans and meat-eaters, this cookbook gains Plum's flavorful, comforting dishes for brunch, soups, salads, entrées, muffins, and extra. This photo-filled ebook beneficial properties 60 recipes, together with Pesto Plum Pizza, solid outdated French Toast, fish fry Oyster-Mushroom Sliders, clean Blueberry Shortcake, selfmade vegan pasta, and extra. convey domestic scrumptious vegan food with the Plum cookbook!

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Heat a nonstick wok (or skillet) over high heat. Add the oil and stir-fry the cabbage about 2 minutes, or until wilted but still crisp. Add the green onions and cook another 30 seconds. 3. Add the soy sauce, wine, sugar, black pepper and ground red pepper. Mix well. 4. Stir in the ham and cook 30 seconds or until heated through. Serve with rice. China 2–1 tablespoon reduced-sodium soy sauce Makes 2 servings n Seafood n Seared Scallops with Asparagus Luxun Chaoxianbei Scallops are delicate. One must be careful not to overcook them or they will become tough and rubbery and lose all flavor.

Add the shrimp and stir-fry briskly until they begin to turn pink, about 1 minute. Remove to a platter and keep warm. 4. Maintaining high heat, add the remaining oil. Stir-fry the remaining garlic for 3-4 seconds. Add the snow peas, bell pepper and mushrooms and stir-fry about 2 minutes. Vegetables should be tender but still crisp and keep their bright color. 5. Return the shrimp to the wok. Mix in the sauce and stir-fry briskly for about 1 minute or until heated through. Do not overcook. Serve with rice.

Serve with some crusty bread and a salad for a quick, light meal. 2 egg whites mixed with 1 tablespoon water, beaten until frothy About 3 cups (700 ml) unsalted chicken stock 1 tablespoon Chinese rice wine or pale dry sherry 6 oz (100 g) cooked crabmeat, flaked 52 soups One 17-oz can (500 g) cream-style sweet 1 bunch watercress, trimmed and cut into 1 tablespoon Chinese rice wine or pale dry 1-in (2 2-cm) lengths, or 1 small bunch spinach, stemmed 1 tablespoon reduced-sodium soy sauce Freshly ground black pepper, to taste 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) China 2 block (6 oz/175 g) soft or firm tofu, cut into 2-in (1 4-cm) cubes corn, no salt added sherry 1 teaspoon grated fresh ginger Generous dash of freshly ground white or black pepper 4–6 oz (75–100 g) cooked ham, preferably Smithfield, cut into thin strips 1 teaspoon cornstarch mixed with 1 1.

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