Ronen Seri and Pamela Elizabeth, co-founders of the Blossom restaurants in Manhattan, share their vegan cuisine favorites in the recently released title, The Blossom Cookbook. Over eighty recipes are featured in this long-awaited cookbook–from a Tofu Scramble that can be whipped up in minutes to an impressive Autumn Tower which layers tempeh, roasted vegetables, chickpea cakes with a simple tomato sauce. The dishes highlighted in this cookbook are sure to ignite a spark of fresh culinary passion for vegan cooks. Even the desserts look as if they were photographed in the glass case of a patisserie. Try the Breakfast Burrito, it is simple and bursting with flavor. It’s the perfect on-the-go breakfast, stuck-at-your-desk lunch or quick and easy dinner. Enjoy!
Simple to make, but absolutely exploding with flavor, this breakfast burrito is filled with our famous tofu scramble and vegan sausage. Feel free to add your favorite hot sauce to the mix if you’re craving some spice or a ripe avocado for a traditional Mexican flavor combination.
2 (14-ounce) blocks firm or extra-firm tofu, drained
1 tablespoon ground turmeric
3 tablespoons chopped scallions
¼ cup chopped red bell pepper
½ cup cooked black beans (canned is fine)
½ cup cooked brown rice
1 tablespoon vegan butter
1½ cups chopped vegan sausage
1½ teaspoons salt
¼ teaspoon black pepper
4 large tortillas
2 ripe avocados, halved, pitted, and sliced
Tomatillo Salsa (see below)
Sour Cream (see below)
1. Using your hands, crumble the tofu into a large bowl. Add the turmeric, scallions, bell pepper, black beans, and brown rice. Mix well. Set aside.
2. In a large sauté pan, melt the vegan butter over medium-high heat. Add the vegan sausage and sauté until it begins to brown, 1 to 2 minutes. Add the tofu and vegetable mixture and sauté for 2 to 3 minutes. Add the salt and black pepper and stir.
3. Set one tortilla on each of four plates. Divide the filling evenly among the tortillas. Add ½ sliced avocado to each tortilla and roll up tightly into a burrito. Garnish with Tomatillo Salsa and Sour Cream, if desired.
Makes about 2 cups
2 cups raw unsalted cashews
1/3 cup fresh lemon juice
2 teaspoons salt
3 tablespoons olive oil
½ cup firm tofu, drained
Soak the cashews in cold water to cover in the refrigerator overnight. Drain the cashews and put them in a high-speed blender. Add the lemon juice, salt, olive oil, tofu, and ½ cup water. Blend until smooth.
CHIPOTLE TOMATILLO SALSA
Makes about 4 cups
12 to 14 small to medium tomatillos
½ red onion, chopped
3 tablespoons canned chipotle peppers in adobo sauce
1 tablespoon salt
1 cup chopped fresh cilantro
Remove and discard the husks from the tomatillos. Wash the tomatillos well to remove any stickiness and dry them. Halve the tomatillos and put them in a high-speed blender. Add the onion, chipotle peppers in adobo sauce, salt, and 1 cup water. Blend until smooth, about 30 seconds. Add the cilantro and pulse until well combined.