You may have adored the beautiful, yellow-orange flowers blooming in your patch of squash. But you may appreciate them more if you realized how delectable they are stuffed with cheese or tofu and lightly fried. Squash blossoms come in both male and female varieties; the male blossoms can be harvested without interfering with the growing squash.
10 medium squash blossoms, picked fresh and rinsed well
1/4 cup olive oil for light frying
1/3 cup nutritional and yeast and cayenne for coating
1 cup harissa cashew soft cheese (see below) or tofu
salt and pepper
For the Harissa Cashew Soft Cheese:
2 cups raw cashews, soaked in salted water overnight or at least 8 hours
1/2 cup salted water (reserved from soaking)
1 tsp sea salt
1 tablespoon olive oil
1-2 Tbsp agave syrup or maple syrup
1-2 tablespoons harissa
1. Drain the cashews and reserve about 1/2 cup of water.
2. Blend cashews, 1/2 cup salted soaking water, and remaining ingredients in a food processor until smooth. Add more water as needed.
3. Pour the mixture into the center of a cheese cloth. Wrap the cheese mixture in a tight bundle and tie with a rubber band or string. Cut two holes in the top end of the bundle so that you can suspend the bundle over a bowl or bucket.
4. Allow the cheese to drain at room temperature for 2-4 hours.
5. Wrap the drained cheese in an extra layer of cloth and place in a bowl in the fridge. Chill overnight or at least a few hours.
6. Remove the cheese from the cloth. It should be in a nice firm ball. Gently remove the cheese from the cloth and plop it into an oven-safe serving dish.
7. Place in a 200-250 degree oven to bake for 45 minutes-2 hours. This process will slow-bake the cheese, drying it out without "melting" or burning it.
8. Remove cheese and allow to cool.
Source: Healthy. Happy. Life. http://kblog.lunchboxbunch.com/