Nothing says “summer” like fresh squash blossoms, well except for maybe fresh vine tomatoes, or figs fresh off the tree…um…you get my point..don’t you? I picked up some beautiful ones the other day at the Farmer’s Market. Admittedly, it was pretty hard not to reach for the enchilada cheese when I was dreaming about what to stuff these with. It took a few passes by the cheese aisle, but I managed. And so these delicious, healthy-ish little vegan guys were born.
zucchini blossoms stuffed with macadamia ricotta
1 dozen or more fresh zucchini blossoms
2 cups macadamia nuts, soaked in water for an hour
Juice of 1/2 lemon
1 tsp. sea salt
1/4 cup water
Healthy cooking oil
1 cup almond milk
1 cup potato starch (or corn starch) Read More
the whole dish 