Veg Out: Ben Affleck Loves These Crunchy Maple Carrots

11/15/2013 at 03:50 PM ET

Ben Affleck Makini Howell Plum Bistro Carrot Recipe
Inset: Jason LaVeris/FilmMagic

What’s up, Doc?

Chef Makini Howell of Plum Bistro in Seattle proves that carrots are way more than just bunny food with this colorful dish, a favorite of Ben Affleck‘s. (Howell, who has served dinner in Affleck and wife Jennifer Garner’s home, also cooks for Casey Affleck, Joaquin Phoenix and a roster of other celebs.)

We can see why either Affleck brother would gobble these carrots down—thanks to maple syrup, chopped garlic and smoked tofu, each bite is sweet, savory and smoky all at once, not to mention vegan (the younger Affleck has been vegan for more than 15 years). Howell says Phoenix is also a fan of the dish.

Bust these out at your Thanksgiving table and we guarantee there won’t be leftovers. Howell, who specializes in vegetarian and vegan food, shares the recipe:

Pan-Seared Carrots with Maple and Thyme
Serves 4

1 bunch small to medium heirloom carrots
2 tbsp. olive oil
2 tsp. chopped garlic
1 tbsp. chopped, smoked tofu
1 tbsp. thyme leaves
1 tbsp. maple syrup
Sea salt and freshly ground pepper, to taste
2 tsp. minced parsley

1. Peel and trim tops off carrots. Rinse under cold water, then pat dry with a clean dishcloth or paper towel.

2. In a medium cast iron skillet over high heat, add olive oil, coating the bottom of the pan.

3. Toss carrots in pan and sear on all sides 2-3 minutes, being careful carrots don’t get soft. Lower heat to medium-high. Add chopped garlic and smoked tofu and cook 1-2 additional minutes.

4. Add thyme, maple syrup, salt and pepper. Remove from heat and mix in parsley. Serve immediately.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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geoff debery on

This restaurant changed my perspective on food. I was in town for a conference three years ago and I went the first night with a friend who is a hardcore vegan. I am a total meat freak and I had been looking forward to the northwest salmon for weeks leading up to the trip… I ended up going back to Plum twice after that first night (ate there 3 of 4 nights in town). I live in NYC and there is nothing in the city, or even on the east coast that even compares to Plum. I still eat and love meat, but Plum opened my eyes to a whole new world of food. I found out about the cookbook ten minutes ago and I already ordered it. I am right now desperately searching the internet looking for a repost of one of the recipes so I can start cooking their food this weekend as the book wont arrive until Monday… Thank you for saving my weekend

Osvaldo Frosto on

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