My favorite farmers market find lately – squash blossoms.
I didn’t plant any squash this year, so I have been
chomping at the bit patiently awaiting their arrival at the markets. Because I had the most wonderful flavored cheese waiting to pair with these little beauties. I brought them home and immediately got to work (they do not last long, use them same day if you can find them).
I have been making more non-goat cheese. Playing with the recipe. There are currently three containers in my fridge, and I might have to test out how well they freeze, because I have more ideas for this cheese. All kinds of flavors and mix-ins.
Like Dijon mustard and apricot. Zippy French sweetness.
Tangy sweet flavors. Crunchy creamy textures.
Drag them through a zazzle of balsamic reduction – oh my!
Dijon-apricot goat cheese stuffed squash blossoms
YIELD: 8 pieces
dairy, egg, soy and gluten free, vegan
8 squash blossoms
1/3 cup vegan goat cheese
5 dried apricots, chopped fine
2 tablespoons Dijon mustard
2 tablespoons coconut oil
1/3 cup gluten free all purpose flour
bowl of water
Carefully clean blossoms, trim to leave a short “handle” of a stem.
Combine goat cheese, Dijon, and apricots, stirring vigorously to combine. Transfer to piping bag (or plastic baggie), fill each blossom with about 1 tablespoon Dijon cheese.
Set out a bowl of water and a plate of flour.
In skillet over medium heat, bring coconut oil to a sizzle. Carefully dip each filled blossom in water, then roll through flour to coat. Add to heated coconut oil, turning on each side when golden brown. Transfer to paper towel to cool slightly.
Serve warm and enjoy with balsamic reduction or serve atop a crisp salad.
Are you a squash blossom fan? What would you fill them with?
To learn just what a squash blossom is, see this very comprehensive article.
This recipe was shared with Healthy Vegan Fridays.