This Sunday was well spent at the Wicker Park Famers Market. Beautiful vegetables, fruits, breads, and a adorable crepe stand!
This farmers market specifically reminded me of the market we’d go to in Middleton, Ireland on Sunday’s. Almost every week my friend Julia and I could not resist these beautiful oyster mushrooms, that we would bring home and roast with olive oil salt and pepper. I’m not a huge mushroom fan, but these mushrooms quickly turned my palet!
The gorgeous bright yellow zucchini blossoms were also another item that always made its way into my bag each week. I just loved how there was so much you could do with them! They are the perfect vessel to be stuffed and fried or even baked into a frittata. In the recipe below, I have kept the blossoms raw and stuffed with my amazing vegan ricotta to really highlight the delicious bright flavor of the flowers.
These are a wonderful starter to any meal and the perfect pop of color to any table!
Vegan Stuffed Zucchini Blossoms
-12 zucchini blossoms
-3 sweet red peppers, roasted and chopped
-1/2 package (approx 0.5 lb or 200 g) firm tofu, drained and pressed
-4 tablespoons cashews
-1 teaspoon lemon juice
-1 teaspoons olive oil
-1 garlic clove, chopped
-2 tablespoons nutritional yeast flake
-5 fresh basil leaves, chopped
-pinch of black pepper
-Make the ricotta. In a spice grinder, grind cashews until fine. In a food processor, blend cashews, tofu, lemon juice, olive oil, garlic, salt, nutritional yeast, basil, black pepper, until it forms a thick paste.
-Adjust seasonings to taste.
-Carefully peel back the petals on the zucchini flowers and stuff with one or two teaspoons of ricotta each. Stuff the reaminder of the blossoms with the roasted red pepper.
– Optional: preheat the oven to 350 degrees and bake the stuffed blossoms for about 5 minutes.