The Blossom Cookbook

April 17, 2017
The recipes in this book from the founders of a New York vegan restaurant group, which includes Blossom and Blossom du Jour, are notable in an appealing, everything-old-is-new-again way. There’s not a grain-based bowl, green juice, or South American superfood in sight. While entirely plant-based, the dishes remain recognizable. Some even verge on the irresistibly homey, such as Deviled “Eggs” with marinated tofu whites and yolks concocted with a mixture of garbanzo beans and seasoning. The retro classic Waldorf Salad requires only the slightest tweak, the use of vegan mayonnaise rather than conventional, which doesn’t affect the integrity of the dish. The Lentil-Vegetable Soup, starting with aromatics sautéed in olive oil, simply follows its natural origins. Soy proteins (seitan, tempeh, and tofu) do make appearances in recipes highlighting their innate characteristics, a commendable approach that’s tremendously superior to relying on commercial mock meat products. For a “meatball” preparation made with seitan, this firmest of the fermented soy products is finely minced before being mixed. Firm, tender tofu is given the cutlet treatment with a pistachio crust. This is a rare treat: a vegan cookbook with dishes that will also make omnivores happy.