Vegan "Ricotta" Stuffed Squash Blossoms!

I am still getting used to my new kitchen.  It is hard to be efficient when you don't know where everything is!  But I am beginning to feel more comfortable and at home here.  And....this is the first time using this oven, so hopefully it works!


I have been wanting to cook with squash blossoms since I saw them at my local produce store last summer.  Now that they are back in season, it is time to get down with these edible flowers!

So what are squash blossoms and what do they taste like?  Good question!  They are dainty, bright orange flowers of a pumpkin, squash or zucchini that are tender, with a slightly sweet and savory component.  Eaten raw, they almost melt upon your tongue like a gentle snow flake. 

 When dealing with this recipe, a heavy hand is ill advised.  The blossoms are extremely delicate.....  So delicate that I actually used a syringe to insert the "ricotta" filling.

Now,  don't fret if you don't have a syringe laying around.  Lets be honest, I am sure most households don't have them.  But, if you are into stuffing small items, they certainly do come into good use.

Alternatively, you can use a small spoon and carefully stuff them.

What I really love about this appetizer is the contrast between the crunchy outer of the panko crumb mixture and the creaminess of the  tofu "ricotta" filling.  If you have left over "ricotta", save it and make some fabulous eggplant rollatini in the next few days!

Vegan "Ricotta" Stuffed Squash Blossoms!

Ingredients:

one bunch of squash blossoms, washed

  

for the "ricotta"

1/2 package tofu

1/2 lemon 

1 tbsp tahini

2 tsp white or red miso

1.5 tbsp nutritional yeast

2 tsp garlic powder

salt

for the breading:

1/2 c panko bread crumbs

1 tbsp nutritional yeast

2 tsp italian seasoning

salt to taste

vegan egg replacer mixed with water

Preheat oven 375.

Once you have washed your squash blossoms, carefully separate each one and gently pat dry with paper towels.  Set the blossoms aside.  With a food processor, add in all the "ricotta" ingredients and gently pulse until everything is combined.  You do not want to fully turn it on because you do not want the mixture to be completely smooth.

Now the fun part, either with a small spoon or a syringe, carefully stuff the blossoms with roughly one tablespoon of the "ricotta".  Once this is done, set up your breading station.  In one bowl, mix together the egg replacer with water and in the other, combine all the breading ingredients.  Coat each blossom with egg replacer, then drench in the panko mixture.  Bake in oven for about 15 minutes.  

Let cool for about 5 minutes and enjoy with tomato sauce!