A fixture on Manhattan’s Upper West Side, Café Blossom is a classy, innovative, and passionate vegan café.

Is this your first restaurant?

No. Blossom Restaurant came first. That was in Chelsea.

When did Café Blossom open?

2007.

Do you want to have more than one restaurant?

Yes, we already do. We have Blossom in Chelsea, [a second] Café Blossom on Carmine Street, and V-Note on the Upper East Side.

How many do you hope to have in the future? Will you expand further?

I always think the one I just opened will be my last, but I want as many neighborhoods as possible to benefit from tasty vegan food.

What’s your favorite dish on the menu?

Our seitan scallopini is delicious. We currently feature it on the menu at our Chelsea location. At the Upper West Side café I love the pistachio-dusted tofu.

What’s your most popular appetizer?

Currently, people are loving the garlic mushroom ravioli.

What’s the most popular entrée on the menu?

Our classic Seitan Marsala.

What’s your most popular dessert?

Chocolate cake is everyone’s favorite. But the key lime cheesecake is a close second.

What do you feel is special about your restaurant?

We have a comfortable atmosphere while still offering upscale food and service. We also have a very passionate staff with regard to animal rights issues.

How often do you change your menu items? Do you have daily or weekly specials?

Seasonally. We offer weekend specials and seasonal specials whenever possible.

Do you have gluten-free, soy-free, and sugar-free options on your menu?

We have several gluten-free and raw dishes and some soy-free options. We use raw agave syrup as a sweetener [in place of sugar] in a few desserts.

What do you do to reduce your environmental impact?

Recycling, LED lighting—and all our takeout containers, plasticware, and bags are made from biodegradable corn oil.

What are the most important lessons you’ve learned as owner or chef of this restaurant?

I used to be more of a junk-food vegan. Now, while I still favor rich and creamy foods, I also have a greater appreciation for simpler, wholesome vegetable dishes.

What led you to want to open a vegan restaurant, and/or what led you to the vegan diet yourself?

It was all about animals. I was not brought up to think this way, but I had a realization during a meditation retreat. A cow happened upon where I was at the time. I observed this wonderful creature and my perspective changed then and there.

In the time since your restaurant first opened, how has the plant-based food movement changed? Do you find more demand now for vegan food?

There is definitely more demand for vegan food. People are beginning to realize the health benefits as well as the environmental effects. The word “vegan” itself has become more common, whereas a few years ago, I found myself always having to explain what it meant to people.

Since your restaurant first opened, has your view of what constitutes healthy or delicious food changed? Have you changed the types of foods you offer?

I used to be focused more on trying to convert world cuisine and make vegan versions of international dishes. I still like to do that, but lately I’ve wanted to play more with grains and vegetables and make them as delicious as possible.

It’s a challenge to be a businessperson but also to operate cruelty-free since there are so many restaurants that do not operate this way, so many companies that do not see this as a priority. It is challenging to offer good food without hurting any life.

Where do you see the plant-based food movement going in coming years?

I believe it will expand because of health concerns.

This is our most popular dish at Café Blossom! It has satisfied many vegans and nonvegans alike for the more than five years.

Seitan Marsala

Serves 4–6

For the mashed potatoes:

6 Yukon Gold potatoes

½ cup Earth Balance butter substitute

3 tablespoons chopped garlic

Salt and pepper, to taste

For the sauce:

1 bottle (750 mL) Marsala wine

1 cup vegetable stock

2 cups port wine

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh chives

½ cup brown sugar

Salt and pepper, to taste

For the fillet and greens:

3 medium bunches kale

2 tablespoons olive oil

1 tablespoon minced garlic

1 teaspoon Earth Balance butter substitute

12 4- to 5-ounce seitan fillets

1 cup flour

4 heads fennel, sliced

4 cups sliced shiitake mushrooms

4 shallots, sliced

Peel and boil potatoes. Place cooked potatoes in bowl, add ½ cup of Earth Balance, chopped garlic, and salt and pepper to taste. Mash together until thick and smooth.

For the sauce: Combine all ingredients into a large pot and simmer for approximately 5 minutes over medium-low heat to dissolve sugar, and then remove from heat.

For the fillet and greens: Sauté kale with olive oil and garlic. In a separate pan, add 1 tablespoon of Earth Balance to pan over high heat. Coat seitan fillets with flour, reduce heat, and place fillets in pan. Once brown, add fennel, mushrooms, and shallots. Sauté for 3 to 5 minutes or until vegetables are cooked, and then ladle Marsala sauce into pan. Reduce heat, cover for 10 minutes, and let the Marsala reduce.

To assemble: Place 2 large scoops of mashed potatoes in a deep dish. Place a handful of kale over the mash. Lastly, place your fillets and veggies on top and add salt and pepper to taste. Each serving should have 2 fillets. Pour remaining Marsala sauce over filets and serve.

Dijon-Glazed Tofu

Serves 4–6

For the eggplant sauce:

2 medium onions, diced

2 large carrots, diced

1 celery stalk, diced

4 cloves garlic, diced

1 tablespoon olive oil

1 eggplant

For the vegetables:

6 small bunches Swiss chard

1 tablespoon olive oil

1 clove garlic, chopped

Juice of 1 lemon wedge

24 baby carrots

For the glaze sauce and tofu:

2 cups Dijon mustard

¾ cup soy sauce

1 cup canola oil

½ cup agave syrup

1 cup water

Salt and pepper, to taste

1 5-ounce piece of tofu, cut into 3 pieces

To serve:

3 cups black rice (cooked)

For the eggplant sauce: Preheat the oven to 350 degrees. Add the onions, carrots, celery, and garlic to a pan with the olive oil and sauté briefly over medium heat. Peel eggplant and bake in the oven for 15 minutes. Remove eggplant from oven and combine with the sautéed vegetables in the blender. Blend until they have made a smooth puree. (Add water as needed.) The consistency should be thick and creamy.

For the vegetables: Preheat the oven to 350 degrees. Sauté the Swiss chard in a pan with olive oil over medium heat together with the garlic and lemon. Place the baby carrots on a greased pan, and once the oven is at temperature, bake them for 45 minutes.

For the glaze sauce and tofu: In a large bowl, whisk together the mustard, soy sauce, canola oil, agave syrup, water, salt, and pepper. Coat tofu with glaze and grill (or sauté) over medium heat for 5 to 10 minutes. Give the tofu another coat of glaze before plating.

To assemble: Place a liberal amount of eggplant sauce on the center of the plate. Add ½ cup black rice, and place 4 baby carrots on top of the rice. Then place a generous amount of sautéed greens over the rice. Lastly, take the Dijon-glazed tofu and place it on your greens. Repeat with the other servings.