“If you can enjoy eating without hurting another, why not do it?” This question was posed to me by Ronen Seri, co-owner of the Blossom restaurant group, when I asked why he became a vegan. Seri and his partner, Pamela Elizabeth, both vegan since the mid 1990s, have just come out with “The Blossom Cookbook: Classic Favorites From The Restaurant That Pioneered A New Vegan Cuisine.” Vibrant and accessible, the book features more than 80 vegan recipes for dishes served at the restaurants, most of which are accompanied by bright, appealing images.
This simple and wonderful seasonal dish came together while I was visiting a friend in East Hampton, New York. Driving back from the beach, I picked up fresh vegetables at an organic farm stand in Sagaponack. As I unpacked the most beautiful zucchini and tomatoes I had ever seen, my chef friend joked that we should make a tower out of the vegetables. We grilled the tomatoes and zucchini, and using pesto as our “mortar,” created our Zucchini Napoleon — a petite tower with giant taste! If you can and heirloom tomatoes, the flavor will be even better.
A summer classic, this dish was first introduced at our second location, Café Blossom. These are great to make at a backyard barbecue — an outdoor grill gives them an extra-smoky flavor.
I am going back to the mountaintop.