June 09, 2013

Cashew Lemon Ricotta Stuffed Zucchini Blossoms

This morning the sun was shining so we took a short trip down to the Ambleside farmer's market.  Its a gorgeous setting, right by Ambleside beach, looking out over Vancouver from the North Shore.  As we meandered through the market, I saw some local organic Zucchini Blossoms and thought I would give them a try.  A definite hit, I will be picking some up again next time I see them. 

After the market we had a play on the beach.  Little dude found some burnt charred driftwood and had tons of fun scribbling on the logs while his sister picked up all kinds of interesting rocks and sticks and tried to eat them!  Fun was had by all.

Cashew Lemon Ricotta Stuffed Zucchini Blossoms
Makes 8 (serves 2 as main, 4 as side/appitizer)

3/4 c raw cashews
2 tbsp water
zest from 1/2 lemon
Juice from 1 lemon
1 clove garlic
2 tbsp nutritional yeast
1 tsp miso paste
1/4 tsp salt

8 zucchini blossoms, stamens removed (from inside blossom), rinsed and patted dry

1 c flour
1 bottle beer
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Preheat oven to 450 degrees.

In the bowl of a food processor, combine cashews, water, lemon juice and zest, garlic clove, nutritional yeast, miso paste and salt.  Pulse until well combined and cashews resemble a fine crumb.

Working carefully, stuff each zucchini blossom with a heaping teaspoon of cashew ricotta.  Twist petals to close once stuffed.

In a medium-sized bowl, combine flour, beer, salt, pepper and garlic powder.  Mix until well combined.  Dredge each zucchini blossom in batter, being careful not to spill its contents, and place on a greased baking sheet.

Bake for 15 minutes. Pin It Now!

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