Pamela Blackwell & Blossom ‘s Gluten Free Vegan Tofu Walnut Stuffing6
It is DAY 26 of "Gluten Free Vegan Recipes with Breville" and as I fly into NY, it is only fitting that I celebrate the GODDESS of the Manhatten vegan restaurant scene, the spectacular Pamela Blackwell, founder of the famous Blossom Restaurant. It is pretty hard to walk around the Chelsea area without "Blossoming!" Pamela and her trusty team have got the vegan market covered, and they fly the "plant-based" flag in spectacular fashion to happy, healthy Manhattenites!
I was lucky enough to meet the gorgeous Pamela, and her rock star manager, R.J Thompson, when I strolled into the new Blossom Du Jour location in midtown a few months ago. Scott is living there until Christmas, and not being comfortable with his vegan alkaline meals I wanted to organize some healthy things for him while I was back in L.A. Luckily for me, the location had juuuuust opened, and Pamela and RJ were both there! I could hardly contain myself when I realized I was meeting "THE famous Pamela Elizabeth!" True to all of the rumours, she was lovely, humble, and gracious; and at the end of our conversation, her and the amazing R.J had planned out an entire custom "Scott" menu of "Green Juice, Lunch and Dinner" five days a week! Scott has been happlily picking up his delicious organic, vegan, alkaline meals for two months! WOO HOO!
Pamela Blackwell has SO much integrity, a compassionate way of moving through the world, a gentle spirit, and a HUGE heart. This energy is reflected in the philosophy of her restaurants. Blossom is all about conscious, dining. She says, "At Blossom we are first and foremost animal caring. We also know that eating an organic vegan diet encourages a health conscious lifestyle." These ideals flow through to all aspects of the business. Her staff are super-friendly, and all of their organic ingredients are sourced from local farms and small distribution companies.
Voted best vegetarian restaurant in 2008 and 2009 by Time Out NY, the "Mother Ship" Blossom restaurant is located inside a historic two-storey townhouse in the chic, trendy Chelsea neighbourhood of NYC. There is a warm, intimate, candlelit environment where a loyal clientele come to dine on elegant, innovative, vegan delights such as Cape Cod Cakes, Seaweed Caviar Canapes, Pistachio and Pepper-Dusted Tofu, Caulliflower Risotto, Lavender Coconut Creme Brulee, and the decadent Chocolate Ganache.
There are also two Cafe Blossom locations on the Upper West Side, and West Village of Manhatten. These two stylish, but slightly more relaxed sister retaurants serve the same inspired plant-based cuisine. Diners can sink their teeth into mouth-watering creations such as: Black-Eyed Pea and Potato Cakes, Trumpet Mushroom Scallops, Flat Bread Pizzas, Beet Ravioli, Marinated Tofu Salad, Chocolate Kahlua Tart, Passionfruit Margarita Cheesecake, or Neopolitan Cashew Ice Cream.
For devoted sweet treat lovers, Blossom Bakery (located across the street from the main Blossom restaurant) offers up scrumptious organic, vegan, kosher-certified cakes, cookies, pies, pastries, hot and cold beverages, and AMAZING vegan shakes such as Cookie Dough, Mint Chocolate Chip, and Coconut Bliss. The Gluten Free Key Lime Pie, Gluten Free Chocolate Cupcakes, and Gluten Free Almond Biscotti is to die for too!
For those health-conscious diners "on-the-go", Blossom Du Jour, which Pamela calls, "Shrewd Fast Food" is the take-away arm of the business. With three bustling locations in Chelsea, the Upper West Side, and Midtown in Hell's Kitchen, these tiny little outlets offer inexpensive, salads, sandwiches, wraps, cookies, smoothies, shakes and juices. The Anytime Tofu Scramble Breakfast Wrap, Karmic Kale Salad, BLT Caesar Wrap, V-Tuna Wrap, and The Little Italy MeatBall Sandwich are some of my favourites! The "TRU LIFE JUICES" cold pressed fresh every day with their Norwalk hydraulic juice press are superior in quality, nutrition and flavour; and Scott and I have been OVERDOSING on these every day! Their "Field Of Greens" juice with spinach, kale, cucumber, apple, and lemon is a staple :)
Pamela is sharing her DELICIOUS Gluten Free Vegan Tofu and Walnut Stuffing which is PERFECT leading into the holiday season! After failing miserably to perfect my own vegan stuffing recipe last year, I am relieved to be posting this fabulous version that Pamela serves at Blossom with whipped sweet potatoes, fresh cranberry sauce, rosemary walnut seitan, and mushroom gravy. YUMMO! This stuffing is quick and absolutely SPECTACULAR! I almost died when I tasted it! It is the BEST vegan stuffing I have ever had, and it was delicious in some local baked squash, which is how I served it last night! My dinner guests were "blossoming" with delight :)
Pamela and RJ - THANKOU for everything you have done to support us during a very challenging time, and for graciously participating in this event. We are blown away by your generosity of spirit, and are forever in your debt...
Pamela Blackwell & Blossom ‘s Gluten Free Vegan Tofu Walnut Stuffing
- 1 1/2 yellow onion, diced
- 2 Tbsp fresh minced garlic
- 1/4 cup cold pressed extra virgin olive oil
- 2 blocks fresh firm of super firm tofu (not mori nu)
- 1/2 cup white miso
- 1/4 cup balsamic vinegar
- 3 oz tomato paste
- 2 Tbsp tahini
- 2 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped continental parsley or more if desired
- 3 cups coarsely chopped raw walnuts
- Use your Sous Chef® food processor to chop the herbs and the onions.
- Saute onion & garlic in the olive oil.
- Squeeze excess water out of the tofu.
- Crumble tofu into the pan and saute the mixture UNTIL DRY. I used super firm tofu and then used a potato masher to make it the consistency of bread crumbs.
- Remove mixture from the heat.
- Combine miso, vinegar, tomato paste and tahini in a bowl, stir through tofu and onion mixture, and mix well.
- Season with salt and pepper to taste.
- Add herbs and walnuts last.
- Serve with whipped potatoes, fresh cranberry sauce and mushroom gravy. YUMMO! Or in baked squash! Mmmmm
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.