SEATTLE — If you feel a bit peckish in the morning but are tired of the same old choices, our favorite plant-based chef Makini Howell from Plum Bistro is here with a savory way to start your day. She joined us from Makini's Kitchen.
"I became very curious about pickles and salts when we would travel back and forth to New York, while on the Song’s tour or when Stevie had an event. We always stayed at the same hotel and the chefs in that kitchen knew me," Makini said. "Every time I would come back they would say, ‘Hey Chef, you know where everything is?’ along with a loud ‘Welcome back!' In their most robust heavy New York accent. There were really experienced older cooks who really understood food. They would tell me how to use salts, and pickles or aromatic spices and marinades. This is a yummy surprise of a lite lunch, it was just right for when we would land midday headed to a show."
Savory Egg Pancake with Napa Cabbage Slaw and Steamed Rice
Makes about 4 large pancakes
Ingredients:
- 1 cup JUST egg
- 1/4 cup shredded carrot
- 1 cup shredded zucchini
- 1/4 cup sliced green onions
- 1/4 tsp salt
- 1/2 tap black pepper
- 1/2 tsp toasted sesame seeds optional
- Cooking oil
Pancake dipping sauce (recipe follows)
- Pancake dipping sauce
- 1 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1/4 teaspoon sesame seeds toasted
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1/2 teaspoon brown sugar
- 1 tablespoon sliced green onion
Instructions:
For the pancake
- In a mixing bowl add the egg, shredded carrot, shredded zucchini, green onion, and season with salt, pepper and toasted sesame seeds.
For the sauce
- In a small bowl add the sriracha, soy sauce, (or tamari), water sesame seeds, sesame oil, rice vinegar, brown sugar and green onion.
To make:
Heat a nonstick pan to medium-high heat, coat the pan with a thin layer of cooking oil, and drop pancake mixture in you can make one large Asian style savor pancake or small ones. Cook on each side until golden brown, about 2-3 minutes per side. Serve with dipping sauce and extra green onion.
Napa Cabbage & Julienned Cucumber Quick Slaw
Makes about 4 cups
"I remember when I first heard Julienne your cucumber I thought to myself ‘Who’s Julianne??’ This bright tangy slaw will add some freshness to your steamed rice," Makini said.
Ingredients:
- 1 1/2 cups julienned cucumber
- 1/4 cup julienned red onion
- 2 cups shredded napa cabbage
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoons jalapeno
- 1 tablespoon green onion
- 2 tablespoons minced ginger
- 1 generous tablespoon chopped cilantro
- 1 teaspoon toasted sesame seeds
- 2 teaspoon salt
Instructions:
If you were wondering the same thing about Julianne, here is a quick step-by-step guide to this technique: Take your cucumber (or whatever you are going to chop) and cut it into four sections. Cut each section lengthwise into 1/8-inch sticks. Stack the sticks together and cut lengthwise again; this creates thinner sticks called "julienne." Continue to use this cutting technique with the remaining cucumber pieces. After you’ve finished with the cucumber, put your skills to practice and julienne the red onion. Slice your cabbage about a fat ⅛ " thick.
Then add all three to a salad bowl and dress with rice vinegar, sesame oil, sugar, jalapeno, green onion, minced ginger, chopped cilantro, sesame seeds, and salt. Toss very well to combine together.
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