The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine
By Ronen Seri and Pamela Elizabeth
Avery, 2017
Publisher Description
The long-awaited cookbook from the duo that brought America a new, craveable vegan cuisine, filled with over 80 recipes for upscale vegan dishes and remakes of classic comfort food fare.
Blossom has been changing the face of vegan food for more than a decade with their menus of delicious vegan meals that everyone—both vegan and omnivore—wants to eat. What began as a humble vegan restaurant in New York City quickly grew into one of the most well-known group of restaurants in the world, attracting legions of loyal diners and celebrities alike. In The Blossom Cookbook, home cooks will learn the Blossom chefs’ secrets for preparing elegant vegan entrees like Lobster-Mushroom Crusted Tofu and Seitan Piccata with Sauteed Kale, comfort food favorites like Fettuccine with Cashew Cream and Curried Un-Chicken Salad, and even recipes for everyone’s favorite meals, brunch and dessert. With essential tips for living a vegan lifestyle, a chapter dedicated to preparing fundamental vegan base sauces and condiments, and 80 inventive recipes, this cookbook will excite home cooks who love eating healthy, delicious, sustainable meals.
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Recipes
Sauces & Dressings
- Pistachio Sauce
- Pistachio Pesto
- Almond-Ginger Dressing
- Caesar Dressing
- Red Wine Vinaigrette
- Tahini Dressing
- Cashew Cheese
- Parmesan “Cheese”
- Tofu Ricotta
- Bleu Cheese Sauce
- Coconut Cream
- Cashew Cream
- Sour Cream
- Vegan Mayonnaise
- Chipotle Aioli
- Hollandaise Sauce
- Authentic Guacamole
- Chipotle Tomatillo Salsa
- Mole
- Marinara Sauce
- Tangy BBQ Sauce
Appetizers
- Buffalo Risotto Croquettes
- Seitan Meatballs
- Porcini Phyllo Cigars
- Curried Lentil Rings
- BBQ Seitan Skewers
- Zucchini Napoleon
- Crispy Tempeh Balls
- Trumpet Mushroom Calamari
- Black-Eyed Pea Cakes
- Parsnip Ravioli
- Trumpet Mushroom Scallops
- Adobo Mushroom Tacos
- Deviled “Eggs”
- Authentic Hummus
Side Dishes
- Brussels Sprouts
- Cilantro Rice
- Sautéed Kale and Butternut Squash
- Pan-Fried Tofu
- Kurdish Quinoa
- Sunchoke Mash
- Sweet Potato Coconut Curry
Soups
- Lenti-Vegetable Soup
- Oyster Mushroom Soup
- Yellow Corn and Coconut Soup
- French Onion Soup
- Sweet Potato and Coconut Cream Soup
Salads & Sandwiches
- Quinoa Salad
- Beet Carpaccio
- Caesar Salad
- Raw Kale Salad
- Waldorf Salad
- Roasted Vegetable Sandwich
- Tofu BLT
- Grilled Cheese
- Southern Seitan Sandwich
Brunch
- Fluffy Quinoa Pancakes
- French Toast
- Tofu Scramble
- Breakfast Burrito
- Tofu Florentine
Entrées
- Cauliflower Risotto
- Mushroom Miso Mustard Risotto
- Zucchini Risotto
- Butter Squash Gnocchi
- Fettuccine with Alfredo Cashew Cream
- Pasta Bolognese
- Curried Stuffed Sweet Potato
- Autumn Tower
- Pistachio-Crusted Tofu
- Pine Nut-Crusted Eggplant
- Lemon Seitan with Creamy Polenta
- Seitan Piccata
- Seitan Cordon Bleu
- Poblano en Nogada
- Enchiladas
- Cauliflower Paella
Desserts
- Raw Key Lime Pie
- Peach Cobbler
- Phyllo Apple Sticks in Brandy Sauce
- German Chocolate Cake
- Gluten-Free Lemon Poppy Cake
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