August 8, 2014

Raw Stuffed Squash Blossoms with Cashew Mint Filling

Munching on flower blossoms is like taking bites out of the sun! Truly, there is nothing more delicate and classy than adorning a plate with a few ruffled petals. I'm new to the whole edible flower scene, but supposedly you can consume snapdragons, geraniums, even roses (!) though it's hard to find these beauties untainted by pesticides. For that reason, I've been sticking to boxes of these golden squash blossoms from the Fort Greene Farmers Market  and have been trying them in all sorts of recipes. Does anyone how to go about making candied violets? I'm dying to try them on a birthday cake. Can't you imagine it? A layered vanilla bean cake with a creamy Madagascar custard filling and pillows of fluffy buttercream, pink from a tint of beet juice, little candied violets floating on the peaks. Perfection! Okay, I've gotten ahead of myself and drifted into sugar-land.

The recipe, the recipe! Here it is- nothing too fancy! I'm not into deep-frying, especially in the summer, so this is an unusually raw take on the whole stuffed squash blossom business, with flavors inspired by a delicious plate of tamales I enjoyed at Pure Food and Wine. Serve with a swirl of mole on a pile of fresh sweet corn. Best eaten outside under the summer sun!

1 cup cashews (covered in water and soaked overnight)
2 tsp. white miso paste
1 Tbs. nutritional yeast
1 Tbs. olive oil
juice of 1/2 lemon
1 Tbs. fresh chopped mint

Drain cashews and blend in a food processor until gritty. Add the miso paste, nutritional yeast, olive oil, and lemon and blend until smooth. Add water, salt, and lemon juice to taste. Mix in the chopped mint and stuff into fresh blossoms! Serve over fresh sweet corn and avoid the stems- they can be quite bitter.

To the weekend!