Tuesday, November 26, 2013

THE INTREPID CHEF: MAKINI HOWELL

Chef Howell with Copper in front of her food truck, Plum Burgers.

JUST TRY TO KEEP UP WITH CHEF MAKINI HOWELL. She has been running Seattle’s much-loved vegan hot spot Plum Bistro for a number of years now (along with its sister eateries, Plum Café, Plum Juice Bar and Quickie Too Tacoma); earlier this year she released her first cookbook, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro; and now, she is quite literally on the move. That is because Makini recently unleashed Plum Burgers on the streets of Seattle—the city’s first vegan food truck, and the nation’s first vegan burger truck. She’s a bit of a trailblazer, this lady. “A food truck is NOT for the faint of heart! I have run out of gas on a hill, had to stand up to (really big guys) for my spot on the street, and work lightning fast to lock down all of the best spots to park in town,” Makini told us. “Once you get it on the road, though, you feel like girls rock!” She raised the money for the truck via a charming crowd-funding campaign on Kickstarter last year, and finally made her dream a reality over this summer. The truck’s menu and visual identity all skillfully tie in with the well-defined branding of Plum. “The design is simple with a usable clean look and a classy logo. I saw a lot of trucks around town with screaming logos and I wanted to keep ours understated,” Makini explains. “The color of the truck is connected to the cookbook, and we have two burgers from the book on the truck—the Jerk Yam and the BBQ Oyster Mush.” Before she was a chef, Makini worked for years in New York City as a menswear designer at Jay-Z’s Rocawear fashion label, which explains her eye for branding. The truck also features her infamous Mac & Yease, and while she keeps the recipe for it under wraps (a girl’s gotta leave some things to the imagination, right?), she does have a recipe for the equally-delicious Smoky Mac in her book, and shares it with us here—perfect as a side dish for any holiday dinner party. (And we all know that side dishes are really the main dishes.)

PLUM’S SMOKY MAC

Ingredients:

FOR THE PASTA:
2 teaspoons sea salt
1 pound elbow macaroni
1 tablespoon canola oil
3 ounces smoked tofu (such as Plum
brand), minced to roughly resemble
bacon bits
1 large onion, diced
2 teaspoons chopped garlic
2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper

FOR THE SAUCE:
3 cups unsweetened soy milk
4 to 6 sprigs fresh thyme
4 garlic cloves, peeled and smashed
3 tablespoons unsalted vegan buttery
spread (such as Earth Balance
brand)
3 tablespoons all-purpose flour
1 cup Savory Soy Cream (recipe below)*
Sea salt and freshly ground pepper
5 cups (22.5 ounces) shredded vegan
mozzarella or cheddar cheese (such
as Daiya brand), divided
2 teaspoons crushed red pepper flakes
½ cup panko (Japanese bread crumbs)

Make the dish:

To make the pasta, bring a large pot of water and the salt to a boil
over high heat. Add the macaroni and cook according to the package
instructions, until al dente. Drain and set aside.

Preheat the oven to 400 degrees F.

In a medium sauté pan heat the oil over medium heat. Add the tofu
and cook until crispy, about 2 to 4 minutes. Put the onion, garlic, and
thyme leaves in the same pan and cook for about 5 minutes, or until
the onion is soft. Season to taste with salt and pepper. Remove the pan
from the heat and set aside.

To make the sauce, in a small saucepan over medium heat, heat the milk
with the thyme and garlic until hot but not boiling, about 7 minutes.
Strain out the solids using a fine-mesh sieve and set the milk aside.

Melt the buttery spread in a deep sauté pan or Dutch oven over
medium-low heat. Whisk in the our and cook for about 1 minute,
stirring constantly. Make sure this roux doesn’t darken; turn down
the heat if it’s in danger of browning.

Whisk the milk into the roux. Continue to whisk over medium-low
heat until the roux is smooth, about 1 minute more. Stir in the soy
cream until it is thoroughly incorporated, about 1 minute. Season to
taste with salt and pepper, and remove the pan from the heat.

Add the cooked macaroni, 4 cups of the cheese, and the red pepper
akes, and fold together until the macaroni is coated. Scrape the
mac into a large baking dish (3 quarts is about right, or use 2 smaller
dishes). Sprinkle the remaining 1 cup of cheese and tofu-onion mixture
over the top, then dust with the panko. Bake until the mac is bubbly
in the center, crispy on top, and heated through, about 30 minutes.
Makes 6 to 8 servings

*SAVORY SOY CREAM
Ingredients
1 Cup unsweetened soy milk
2 Cups canola oil
1 Tablespoon agave syrup
1¼ Tablespoons freshly squeezed
lemon juice
Vanilla extract, for sweetening (optional)
Ground cinnamon, for sweetening (optional)

Put the milk in a powerful blender, such as a Vitamix. (The more powerful the blender, the creamier the consistency of the final cream.) With the machine running, drizzle in the oil very slowly, until it is thoroughly blended with the milk. Continue blending for another minute or so, until the mixture has the consistency of heavy cream.

Pour the mixture into a medium bowl and whisk in the agave syrup, lemon juice and vanilla and cinnamon to taste.

Store the cream in a tightly sealed jar in the refrigerator for up to a week. It will firm up to about the consistency of mayonnaise.
Makes about 3 cups.

For Plum Burger’s latest locations, follow Plum on Twitter, Facebook or Instagram

Written by Julie Gueraseva

Photo of Makini Howell courtesy of Angel Ceballos
Photo of Smoky Mac courtesy of Charity Burggraaf

Wednesday, June 26, 2013

THE SECOND ISSUE HAS ARRIVED!

LOVELY READERS, WE ARE SO THRILLED TO SHARE OUR Second Issue: Summer Abundance Issue! Brimming with vibrant content, bursting with color— this is the place where creativity and compassion converge. We have compelling profiles on future luminaries like our amazing cover star Clara Polito, who at only sixteen years old is already leaving an indelible mark on the world with her vegan bakery Clara Cakes and her passionate activism. Style and substance come together in our first-of-its kind stunning 8 page feature on vegan and ethical fashion, styled by Joshua Katcher. And we continue to showcase the most brilliant discoveries in everything from food to beauty. Of course, as always, we dig deeper with uncompromising features on animals. Like the photo essay and exclusive narrative from groundbreaking photographer Jo-Anne McArthur— for the first time in print, including never-before-seen images from her archives. Contributors like renown author James McWilliams return with spectacularly thought-provoking essays.

Clara Polito Clara Cakes Laika

We get invited into the homes and lives of paradigm-shifting trailblazers like triathlete and Vega founder Brendan Brazier, who shares his lifelong expert knowledge on wellness; and Chef and restaurateur Makini Howell of the celebrated Plum Bistro who gives us an inside look into her signature cuisine. We travel around the country to bring you the most fascinating stories from activists, some who are raising their kids vegan, and others who are declaring their compassion in the form of tattoos.

And that’s just the beginning! With nearly 20 pages more content than the Premier Issue, we have the most innovative and exciting subject matter in the vegan community covered. Made with love, from the heart, this issue is a bold declaration of the limitless possibilities of compassionate living and the abundance of sensory enjoyment that it holds for everyone.

We hope you love our Second Issue: Summer Abundance Issue as much as we loved making it! It will be arriving to our subscribers in the first week of July and hitting newsstands soon after that, and is now available to order on our site! Stay tuned for extras, outtakes, and behind-the-scenes videos. We’re so thrilled and grateful to have you along for this ride!

Cover photographed by Sylvia Elzafon

Clara Polito feature “Girl Wonder” photographed by Joel Barhamand

Fashion feature “Summer Fling” photographed by Balarama Heller

“Philly Flavor” photographed by Hannah Kaminsky

 

 

Wednesday, June 5, 2013

LAIKA IN YOUR TOWN: NEWSSTAND LOCATIONS

Laika Magazine

DEAR FRIENDS AND SUPPORTERS, after a lot of hard work we are a nationally-distributed magazine! Woo-hoo! You can find us everywhere, from NYC to Oregon to Kentucky and even Germany. Please see the full list below. Grab our Premier Issue while it’s still on stands— it’s a Collector’s Edition. And coming to those locations in just a few short weeks is our Second Issue!! We are so excited and can’t wait for you to see.

ARIZONA
Crescent Tobacco Shop
200 E. Congress St.
Tucson, AZ 85701

Crescent Tobacco Shop
7037 E. Tanque Verde Road
Tucson, AZ 85715

CALIFORNIA
Skylight Books
1818 N Vermont Ave
Los Angeles, CA 90027

Viva La Vegan
9456 Roberds St
Rancho Cucamonga, CA 91707

Issues Shop
20 Glen Ave.
Oakland, CA 94611

Paras News
3911 30 St
San Diego, CA 92104

Newsbeat
514 Third St.
Davis, CA 95616

COLORADO
Magpies Newsstand Cafe
707 Main Ave.
Durango, CO 81301

Nooch Vegan Market
336 Larimer Street
Denver, CO 80205

CONNECTICUT
Foodworks
450 Boston Post Road
Guilford, CT 06437

Foodworks
1000 Boston Post Rd,
Old Saybrook, CT 06475

WASHINGTON, DC
Capitol News Room
1803 Connecticut Ave, N.W.
Washington, DC 20009

Metro Center News
1200 G St. N.W.
Washington, DC 20005

FLORIDA
Bob’s News & Books
1515 South Andrews Ave
Fort Lauderdale, FL 33316

ILLINOIS
Quimby’s Books
1854 W. North Ave.
Chicago, IL 60622

City Newsstand
4018 N. Cicero,
Chicago, IL 60641

Cady’s
210 N. Lafayette,
Macomb, IL 61455

INDIANA
Book Corner
100 N. Walnut St.,
Bloomington, IN 47404

KENTUCKY
sQecial Media
371 S Limestone St,
Lexington, KY 40508

MARYLAND
Atomic Books
3620 Falls Rd
BaltImore, MD 21211

MASSACHUSETTS
Newsbreak
53 Popes Island
New Bedford, MA 02740

Red Lion Smoke Shop
94 Washington St.
Salem, MA 01970

NEW YORK
Around The World Fashion Publications
148 W. 37 St.
New York, NY 10018

Bedford Exotics
195 Bedford Ave.
Brooklyn, NY 11211

Bouwerie Iconic Magazines
215 Bowery
New York, NY 10002

Gem Spa Newsstand
131 2nd Ave.
New York, NY 10003

Global News
22 8th Ave
New York, NY 10014

Lafayette Smoke Shop
63 Spring St.
New York, NY 10012

Magazine Cafe
15 W. 37th St.
New York, NY 10018

Moo Shoes
78 Orchard Street
New York, NY 10002

N.N. News
317 6 Ave.
New York, NY 10014

Pratt News & Magazine
477 Myrtle Ave.
Brooklyn, 78 Orchard Street
New York, NY 11205

Times Square News
362 W. 42 ST.
New York, NY 10036

OHIO
Little Professor Books
65 S. Court St.
Athens, OH 45701

Cincinnati Fountain Square News
101 East 5th St.
Cincinnati, OH 45202

Bank News
4025 Clark Ave
Cleveland, OH 44109

OREGON
Book Bin
450 Court Street NE
Salem, OR 97301

Rich’s
820 SW Alder St.
Portland, OR 97205

Herbivore Clothing
1211 SE Stark St
Portland, OR 9721

PENNSYLVANIA
Avril 50
3406 Sansom St.
Philadelphia, PA 19104

TEXAS
AAA News, Inc.
1500 West Stassney Lane
Austin, TX 78745

Andrew’s News
4016 E. Belknap St.
Fort Worth, TX 76111

WISCONSIN
Booked Solid
7035 W. Greenfield Ave.
West Allis, WI 53214

INTERNATIONAL

GERMANY

do you read me?!
Auguststraße 28, 10117
Berlin, Germany