Vegan Option:
MAIN COURSE: STUFFED ZUCCHINI BLOSSOMS
Stuffed Zucchini Blossoms Delicate zucchini blossoms filled with a herby cashew cheese, lightly battered and fried to perfection, served over a bed of mixed greens with a side of agave-balsamic reduction.
Stuffed Zucchini Blossoms Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
• 12 zucchini blossoms
For the Filling
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 tablespoon nutritional yeast
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• ¼ cup fresh basil, chopped
• Salt and pepper, to taste
For the Batter
• ½ cup all-purpose flour (use gluten-free flour if desired)
• ¾ cup sparkling water
• Pinch of salt
For the Agave-Balsamic Reduction
• ½ cup balsamic vinegar
• 2 tablespoons agave syrup
• Olive oil, for frying
• Mixed greens, for serving
Instructions:
1. Prepare the Cashew Cheese
> Drain the soaked cashews and blend them in a food processor with nutritional yeast, garlic, lemon juice, basil, salt, and pepper until smooth. Transfer to a bowl.
2. Prepare the Zucchini Blossoms
> Gently open each blossom and remove the stamen from inside. Be careful not to tear the petals.
> Using a teaspoon, stuff each blossom with the cashew cheese mixture, then gently twist the top of the blossom to close.
3. Make the Batter
> In a bowl, whisk together the flour, sparkling water, and a pinch of salt until smooth.
4. Fry the Zucchini Blossoms
> Heat a pan over medium heat and add enough olive oil to shallow fry.
> Dip each stuffed blossom into the batter, ensuring it's fully coated.
> Fry in the hot oil until golden and crisp, about 2 minutes on each side.
> Transfer to a paper towel-lined plate to drain any excess oil.
5. Prepare the Agave-Balsamic Reduction
> Combine balsamic vinegar and agave syrup in a small saucepan over medium heat
> Bring to a boil, then reduce heat and simmer until the mixture is reduced by half and has a syrupy consistency, about 10-15 minutes.
6. Assemble the Dish & Serve
> Place a handful of mixed greens on each plate.
> Top with fried zucchini blossoms and drizzle with the agave-balsamic reduction.