Scallion pancakes, or cong you bing in Chinese, are savory unleavened flatbreads that can be both an informal street food and a restaurant dish. It’s made with dough, which is drier than a traditional pancake batter, which makes it crispier than a breakfast pancake. Variations of scallion pancakes can be found in Vietnam, Japan, Cambodia and Korea.
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Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.
Continue reading “August: Vegan Samosas with Mint Chutney”
I first encountered Plum when I was volunteering at KEXP 90.3 FM: before the radio station’s new home was built at Seattle Center, the major giving offices were located upstairs in the Armory, where the food court is. I stopped by Plum Pantry for pre-made salads and sandwiches on my way to my other job, but at the time I didn’t know it was part of a larger group of restaurants owned by Makini Howell. Today, the Plum brand encompasses a vegan bistro, bakery, food truck, pantry, catering and a cookbook. Although the Plum Pantry food is delicious, I’m excited to try something more elaborate.
Continue reading “August: Chai-Spiced Yam Bruschetta with Crunchy Kale”