In 2007, I remembered Blossoming Lotus was a small raw vegan cafe off NW Davis Street in Pearl District next to the attached yoga studio and for some reason I recalled having to remove my shoes off to use the restroom. I liked some of their raw selections from live nacho to bbq tempeh sandwich to pizza in the past. Few years later, they closed down, was replaced by another restaurant, Prasad Cuisine, and moved to NE side of Portland, Oregon, near the Willamette River, in the Irvington District.
“Blossoming Lotus serves organic, freshly made, world vegan fusion cuisine with delicious cooked and live food options. We are open for lunch, dinner, Sunday brunch, and offer happy hour Monday through Saturday. […]Blossoming Lotus has a full menu of local favorites, chef specials, seasonal selections, live food dishes, gluten-free and soy-free options.” (About Blossoming Lotus, Portland, OR)
- Website: http://www.blpdx.com | Facebook: facebook.com/blossominglotus | Twitter: twitter.com/blpdx | Menu: You can view their online menu here.
- Address: 1713 NE 15th Ave Portland, OR 97212.
- Hours: They are open 7 days a week. Lunch: Monday – Saturday 11:00am – 4:00pm | Dinner: Sunday – Thursday 5:00pm – 9:00pm ; Friday + Saturday 5:00pm – 10:00pm | Sunday Brunch: 10:00am – 2:30pm | Happy Hour: Monday – Saturday 3:00pm – 5:00pm
- Vegan Notes: It is 100% vegan. They carry live food dishes (denotes L), gluten-free (denotes GF) and soy-free options (denotes SF). Their menu items are labelled as L, GF, and/or SF, which is very helpful.
Coconut Chai (12 oz), house-made chai & coconut milk served over ice
It was calming to sit outside of Blossoming Lotus, while sipping on a neither heavy or watery beverage. It was a beautiful summery drink.
Peaches n’ Cream: peaches, coconut milk and banana
To be blunt, this is intended for a quick breakfast meal. With the creamy coconut milk and banana along with peaches, it is a big, creamy beverage! After drinking the smoothie, I did not have much room for any meals! I can imagine ordering it to go and have my big breakfast during a rush hour.
Bloody Mary Brunch Cocktail: house-infused sundried tomato & jalapeno vodka, house-made mary mix, pickled veggies and a celery stalk with salted rim.
It is nice to have an optional salted rim since some customers do not want sodium in their diets. I do like the pickled veggies for the most part since I’m a “pickled” type. I couldn’t taste the jalapeno vodka very well where I wanted the heat, but it is a very light cocktail for a brunch.
Loaded Home Fries (GF): Home fries topped with smoked maple tempeh bits, avocado goddess dressing, roasted red pepper sour cream and scallions, served on a bed of steamed kale
When the plate of loaded home fries had arrived, I was a bit intimidated by the size. I just had a massive peaches n’ cream smoothie and couple of sips from coconut chai and bloody mary cocktail, what am I expecting?! It seemed like a decent portion for party of 3 or 4 where everyone can pick out whatever they like from the plate. I liked the avocado goddess dressing, but I didn’t think the smoked maple tempeh is necessary. At the same time, potatoes and tempeh make me bloated (may vary in some people, but they do that to me). It’s a great party plate for sure, plus it’s GLUTEN-FREE!
Pumpkin Dipped French Toast: goldendale wheat bread dipped in a coconut pumpkin batter topped with vanilla cashew cream, fresh fruit, and candied almonds, served with maple syrup
That was Doni’s plate, at first, I thought it was too simple to pick a vegan french toast rather than a special dish. But the dish turned out as a favourite of ours! The firm (not soggy or dry) goldendale wheat bread dipped in coconut pumpkin batter tasted so delicious and I loved the fact that they made their own fresh vanilla cashew cream. It is a must to try! What an amazing dish for brunch, or breakfast!
Spelt Biscuits Covered in Shiitake Mushroom Gravy, served on a bed of fresh greens
This was another favourite of ours. That dish was a brunch special from Mother’s Day Brunch Menu. The spelt biscuits weren’t dry at all, but lathered in a savory and herbed, yet creamy mushroom gravy. And lastly, the gravy is filled with thinly sliced shiitake mushrooms, which I truly love. I would love to see that in the menu someday, that would be a great dish to add to!
Lotus Benedict: house-made spelt biscuits, topped with scrambled tofu, maple seitan sausage, sliced tomato, arugula, and butternut hollandaise, served with steamed greens and home fries
I wasn’t expecting a plate of loaded home fries in the first place since I was eating with two other people including my partner. But I always have a curiosity for quirky meals such as a “vegan lotus benedict.” When my Lotus Benedict dish arrived, the components looked very separated, except for the yellow “Mustard-like” sauce. I couldn’t finish the dish because of the home fries & it tasted bland. The butternut hollandaise sauce was a bit too sweet for me, and it didn’t go well with the spelt biscuits and maple seitan sausage. I would say it is not my favourite dish so far. If you are getting a plate of loaded home fries, don’t order the Lotus Benedict, order something else without home fries in it (trust me, I felt quick queasy afterward).
Live Pizza (L, GF, SF): spiced tomato & walnut crust topped with herb pecan pesto, marinated fennel, heirloom tomatoes and microgreens, drizzled with basil oil, with cashew cheese.
I really am a fan of Blossoming Lotus’s live & raw selections. L stands for live/raw selection and SF stands for soy-free selections. The live pizza is both live/raw, gluten-free and soy-free. I had it few years ago, and right now, they added $0.75 for cashew cheese on the pizza.
Live Nachos (L, GF, SF): spiced tomato & walnut chips, zucchini-tahini nacho cheese and ground pecan chorizo, topped with red onion, tomato, cilantro, scallion, cashew sour cream, and avocado dressing, served with a lime wedge.
I really am a fan of Blossoming Lotus’s live & raw selections. L stands for live/raw selection and SF stands for soy-free selections. The live nacho is both live/raw, gluten-free and soy-free. I love the crunchiness of spiced tomato & walnut chips and the fresh garnished herb toppings. It’s really amazing to know that they make their own sour cream, chorizo and nacho cheese. I have a great respect for Blossoming Lotus’ home-made sauces, creams and dressings.
To view other vegan eats in Portland & Oregon, go here.
International-based fashion editorial photographer Rika Huang travels around the world (from Southeast Asia to Australia to Europe to across the U.S.A.) and photographs everything she consumes. She researches and writes everything from vegan groceries to restaurants to products to home cooking which she documents on her blog Veganmiam. Rika has been a vegan since late 2006 and has been addicted to food photography.