Happy first day of summer!
So apparently today is the first day of summer, however I know many of us woke up to rain which doesn’t feel very summery. BUT summer means lots of local fresh fruit and veg (Yay!). If you read my blog from yesterday then you know we went to the farmers’ market and bought lots of veggies. My husband was keen to have some courgette flowers, we’ve only made them once before and thought it would be fun to play around with the recipe again.
So first things first, wash the flowers gently in some cold water and leave them to dry on a kitchen towel. Once you’ve done that, pre-heat the oven to 200 degrees.
The next thing you need to do is make the cashew cheese. I use cashew cheese in everything! It’s basically my cheese substitute in every dish- be it lasagne, pasta, pizza or even on top of salads. It’s a great recipe as it crisps just like cheese does when you put it into the oven. If you know that you’re going to make this then soak some cashews in water the morning you’re going to make it. However, if you’re like me and forgot then don’t worry, just soak the cashews in hot water for 30 minutes (I soak it in the blender to save on kitchen bowls etc). We then add all the other ingredients and blend together. The mixture should be fairly thick but should still blend well (if it doesn’t then add some more water).
Now for the fresh herbs! Another gem we picked up from the market yesterday… some fresh oregano and basil (the smell is incredible!) Wash and cut this and add to the blender.
The courgette flowers can now be stuffed. Be careful when doing this as the petals may be slightly fragile, however if you’ve got good flowers then stuff them and twist the petals together.
Lay the stuffed courgettes on a baking tray and lightly brush with olive oil and cook in the oven for 10-15 minute and turn over carefully once crisp on one side.
Take out of the oven and cool. I served this with sautéed kale and fresh cherry tomatoes. I also added some more cashew cheese on the side for dipping.
Recipe
Courgette flowers (I made 5)
Cashew cheese
1 cup cashews soaked
1 tbsp tahini
Juice from one lime
1/3 cup Nutritional yeast (I use the one with added B12)
1 tbsp vegan margarine
1 tsp salt
(black pepper and paprika to taste)
Sautéed kale
10 tuscan kale leaves cut into strips
Olive oil
Pinch of salt
(Heat oil in a pan and add kale. Stir often and leave the lid on for 2 minutes until deep green in colour)
Serve and enjoy!
Love A x
Today we smile 