Thursday, July 28, 2011

squash blossoms!


actually, squash blossom season has run its course. guess who found the USB cable? yay! this was a delicious, experimental, and messy fail--largely because i made the mistake of stuffing the blossoms with daiya cheese-(which melts!), so the finished product collapsed. next time, i'll make it with a cashew chipotle filling that is more bread crumb based.
so first, get your blossoms first thing in the morning. that's right, you're going to have to get up early. rinse them off and put them in the fridge. go back to sleep. now that it's the afternoon you can make these. blot the blossoms off carefully with a paper towel.

hold the blossom carefully in your hand like this...
do you have your filling ready? great! i know it isn't good looking, but to quote justin wilson, "It sure do taste good."

put ONE small scoop of your filling in the blossom. DO NOT overstuff. i know you want to, but one is really enough, stuffy mcstufferton.


pinch the top and gently twist like so. FYI, i like to keep the ends on my blossoms. they make great handles for transporting the yummy to mi boca.
lay the stuffed blossom down with some green onion, and let the sweet lovemaking begin!
tie that pretty thing up. be gentle so you don't break the green onion.
some people like to dip in batter and deep fry, but that isn't necessary. you want to taste the subtle but glorious flavor of the blossom. you can't do that if it is covered in breading. i use a little canola oil and set that burner to medium. i slowly turn it over after a few minutes. the outside should be a nice golden color, but not dark brown. the blossom will sort of look translucent, but the gold color will be brighter if that makes any sense.
the finished product didn't look that great, but the taste was off the chain! there was plenty of leftover filling that made these gnawdorable grilled baby sammiches:
black bean fillin'
1 recipe of alicia's bbq black beans
1 mashed avocado
1/2 c. daiya cheese

for stuffed blossoms, i would really NOT use daiya, but bread crumbs instead. something that will taste good warm n' squishy, but not leak out. woah, that sounded bad.

i can't believe vida vegan con is less than a month away. i am super excited to meet everyone and to eat all of the awesome PDX vegan treats!

don't forget, you have just a few more days to enter my contest to win your own copy of American Vegan Kitchen!

here's to staying cool and finding USB cables. for the love of squash blossoms, stay vegan!

2 comments:

Tami (Vegan Appetite) said...

Great looking squash blossoms! They seem so fancy and foo foo to me... but when I eat them, I just want to sing.

Jenn said...

I love, love, love, squash blossoms. I like the chive tie method!