Nicole’s mother was worried about making a vegan Christmas feast. She is a great cook, we assured her, and we’ve always been happy with her dishes, but her anxiety persisted. Really, though, the only adjustment was the replacement or displacement of cheese. The feast was extensive and stellar with eggplant, artichokes, polenta, mushrooms, pasta puttanesca (no photo) and Sandy’s famous vinegar peppers (she makes them every time we visit). So, no one need feel sorry for vegans at the holidays (as the photos below can attest).

You needn’t feel sorry for us regarding pizza either. We’ve managed to make some pretty interesting and satisfying stuff. Fortunately, we received the Millennium Restaurant cookbook for Christmas, and it has provided us with many ideas and amendments for other recipes.



January 5, 2010

After looking at a bunch of vegan restaurants online, we decided to eat at Blossom for our night out in New York. Sadly, we didn’t bring our camera with us. We had planned to visit the restaurant’s sister cafe, Cocoa V, for a cheese plate and wine pairing before dinner. Unfortunately, it was closed. I guess that’s what you get when you go out the night after Christmas. Still, Blossom was a beautiful experience. We had what I thought was the beat seat in the place, right in the front window. It’s a dark little restaurant, mostly candlelit and very warm.  Our entrees were good, but we were much more impressed by the appetizers. The wines were excellent too. And, who would have though that vegans can have creme brulee? Ours was coconut lavender, and it was delicious. What we had:


Parsnip Cappelletti ~ 10
Fresh hand-rolled ravioli stuffed with savory whipped parsnip and crushed potatoes, finished with shiitakes and truffle oil.

Blossom Purse ~ 11
Two phyllo purses stuffed with porcini mushrooms, almonds, and ground tempeh, served over cashew pesto,
finished with pomegranate seeds.


Feijoadinha with Smokey Tempeh- a lighter version of “Feijoada,” the Brazilian national dish, which is a stew of smokey roasted tempeh, black beans, chayote squash and sweet potatoes, in an orange-lime broth. ~ 19

Hickory Basted Tempeh over Horseradish Crème Fraiche, served with roasted fingerling potatoes and collard greens ~18

We’ve also had this before at Woodstock Farm Animal Sanctuary’s Thanksliving celebration.

Black-eyed Pea Cake ~10
Crispy cake of yukon gold potatoes and black eyed peas, served with chipotle aioli