---
product_id: 2381458
title: "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro"
brand: "makini howellcharity burggraaf"
price: "KSh20894"
currency: KES
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.ke/products/2381458-plum-gratifying-vegan-dishes-from-seattles-plum-bistro
store_origin: KE
region: Kenya
---

# Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro

**Brand:** makini howellcharity burggraaf
**Price:** KSh20894
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by makini howellcharity burggraaf
- **How much does it cost?** KSh20894 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.ke](https://www.desertcart.co.ke/products/2381458-plum-gratifying-vegan-dishes-from-seattles-plum-bistro)

## Best For

- makini howellcharity burggraaf enthusiasts

## Why This Product

- Trusted makini howellcharity burggraaf brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Full description not available

## Images

![Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro - Image 1](https://m.media-amazon.com/images/I/51q5zBMfFaL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Excellent Cookbook
  

*by B***3 on Reviewed in the United States on May 10, 2013*

I don't usually review things on Amazon, but seeing as this book has a couple of negative reviews I felt compelled to add my 2 cents. I have never eaten at Plum Bistro in Seattle, so fans of the restaurant may need to adjust their expectations.I received this book and I must say that I am in LOVE with it. It is definitely my kind of cookbook, fancy yet simple if that makes sense. I've made these three things so far: grilled spelt pizza w/ pears and ricotta, blue corn pizza w/ pesto-grilled heirloom tomatoes & ricotta, and raw tostadas w/ spicy strawberry avocado salad and cilantro relish. Words can't explain how much I adore these 3 recipes and how much I am looking forward to making more from this book. My favorite of the 3 is probably the pear pizza, but each dish is delicious and unique. I love the way this chef knows just how to incorporate fruit into a savory dish, without the dish becoming too sweet or the fruit becoming over-bearing. Each dish was full of flavor, yet the ingredients were all relatively simple and easy to find at the market. The flavors in each thing married perfectly and the worst part was trying not eat everything at once....one bite being better than the next. And everything seemed so fancy! Grilled pears and ricotta....blue corn pizza crust--which, btw, is wonderfully tender and tasty. (Arrowhead Mills makes blue cornmeal if you're wondering). The raw tostadas are not totally raw, but are 90% there and are delicious. I am generally not a huge raw fan, but these were just delicious perfection.Another thing I like about this book is that if you make up batches of the ricotta and pesto, you can use them for multiple recipes throughout the book so your leftovers don't go to waste. They are also both very easy to make and adaptable to what you have.I have heard some complaints that this book calls for a few ingredients from Plum or that are Plum brand. Well, I used the tofu I had on hand for the ricotta, which was not what the recipe called for. I used my common sense to decide whether my extra firm water packed tofu would suffice and the adapted recipe worked beautifully--so much so that I may never follow the actual recipe exactly. So, when the book calls for Plum's smoked tofu or for jerk tofu, here's an idea....smoke or jerk your own 'fu! It's very easy and if you don't have a smoker or any ability to smoke the tofu, then simply bathe the tofu in a smokey marinade of liquid smoke and a few other ingredients and bake it in the oven. It's not difficult at all. Same thing with making it jerk, make or buy the seasonings, marinate the tofu and bake it up. Bam, no need for Plum brand if you don't have access like I don't. Maybe people would like it better if the book offered up a DIY recipe, but I consider myself a seasoned cook so I don't really worry about stuff like that. This isn't really a great cookbook for a beginning cook, vegan or otherwise. This is one of those books you get when you're a little tired of the same old/same old vegan cookbooks that are out there. There are a ton of wonderful ones out there, but many of them have recipes for the same stuff and I think a lot of them lack the creativity and complexity that this book DOES have. It's refreshing to receive a vegan cookbook made for a "foodie" type person and that's what this book is.This book is also NOT for people who are sensitive or allergic to soy. The whole first part of the book introduces dairy replacement recipes which are mostly made out of soy. I have no problem eating healthy, minimally processed soy in moderation, so this is not something I mind at all.I hope food lovers and adventurous vegan cooks looking to raise the bar a little give this great book a chance to wow you like it did me!

### ⭐⭐⭐⭐ 







  
  
    A Beautiful Cookbook
  

*by S***. on Reviewed in the United States on August 20, 2013*

This is one of the most beautiful cookbooks I own.  Gorgeous photos, nicely spaced text, and very sturdy.  I think this book might last me forever!  I bought it because I loved visiting Plum Bistro in Seattle and was hoping to recreate some of my favorite dishes at home.  As others have noted, the Mac n' Yease is nowhere to be found, which is really heart breaking, but I thankfully found new favorites to enjoy out of my kitchen.  Once I had the Basil Soy Ricotta made, I could cook so many things!  The Peppered Agave Figs rocked my vegan cheese plate, and the Pesto Plum Pizza was the simplest, fanciest pizza to ever come out of my oven.  It tasted like pure summer bliss.  The rest of the ricotta complimented heirloom tomatoes on sandwiches and appetizers.It's nerve-wracking to a new chef to be told to use a specific ingredient and being unable to find it, so I really wish Makini gave that a little more thought before recommending packaged ingredients you can only get in Seattle.  I was concerned that I couldn't find the extra-firm silken water-packed tofu she recommends to make the Basil Soy Ricotta, but was successful (I think?  I have nothing to compare it to) using Wildwood's silken water-packed tofu.  So don't be deterred if you can't find specific ingredients.  If you're even slightly close, despite her warnings on substituting, I think you'll still have a delicious meal.Her recipes are simply elegant, and I will turn to "Plum" again and again when I want to elevate my cooking.

### ⭐⭐⭐ 







  
  
    Beautiful ... but...
  

*by L***Y on Reviewed in the United States on January 9, 2022*

Yes, this is a beautiful cookbook, but it does not have pictures of every recipe.  Yes, the recipes seem appealing, but such specialty tofu is not available locally.  Yes, the food must be appetizing, but now I am seeing nothing that sounds familiar.  Yes, it is for hip foodies, but most reviewers seem to have eaten at the restaurant before investing in expensive ingredients.  On reflection, I am not such a risk taker. I returned the book.

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*Product available on Desertcart Kenya*
*Store origin: KE*
*Last updated: 2026-03-16*