Ever eat food so good that it made you close your eyes with every bite? Or made you dig deep to find that last empty reserve in your stomach so you could eat all the goodness that lay before you? This happened to us a lot in PDX, but embarrassingly noticeably so at The Blossoming Lotus and Departure.
Though Blossoming Lotus is an all vegan restaurant, I had no trouble picking out what I wanted. Neal wanted it too. No way were we both gonna order the same thing at a new restaurant. So instead I went with the “Carribean Phyllo Roulade”- sweet potato mash and jerked seasonal veggies wrapped in phyllo dough and served with a carrot Habanero sauce and mixed greens with a pickled onion and hazelnut vinaigrette.
And Neal ordered the lasagna off the specials which was seitan bolognese, cashew basil cream, heirloom tomato, sorrel pesto and olive. I know the food is beyond delicious when I end up closing my eyes and moaning in pleasure with each bite and I don’t even care that other patrons think we’re doing kinky food stuff. Throw in some picture-taking while muttering, “oh yeah baby” under my breath…hello crazy lady!
We made room for dessert and got the raw cheesecake a la mode with the soft serve flavor of the day, orange creamsicle. More blissed out moans of pleasure.
Though Departure is not a vegan restaurant it offers a complete vegan menu as well as a gluten-free menu (many non-vegan restaurants in PDX do this). This restaurant is located directly downtown on the top floor of a hotel giving fabulous views of the city. Enh, are ya sure we’re dressed for this? Yes, hoodies and sneaks are a-ok.
Up first, dim sum! And because I love buns, we got two! “Steamed Onion-Ginger Buns” with a maple chili glaze (gobbled up before a pic of the inside was taken)
and “BBQ Tempeh Buns” filled with Korean bbq sauce and spicy slaw. I wonder if they can freeze these and mail them to me so I can have them for breakfast.
Next, we had the “Grilled Shiitake Roll” with scallions, avocado, butter lettuce and carrot sauce,
and “Sweet Potato Tempura Roll” with spinach, ginger and spicy miso. I love that, one, I got to eat tempura because tempura usually has eggs in it and two, that these rolls broke out of the normal vegan humdrum of avocado and cucumber rolls.
And for dessert, a “Departure Banana Split” with banana tempura, cherry compote, miso butterscotch and peanut brittle ice cream. Let the eye closing and pleasure moaning commence, onlookers be damned.