Basil Walnut Squash Blossoms with Red Pepper Sauce

It's squash blossom time again and while I have tried other ways of cooking them in the past, I find that dredging in batter and frying them until crisp and golden brown is the best way yet. Most likely you will not find these in stores but at a farmer's market. Be warned that they are usually a hot commodity and you must get there early to purchase the small supply that will be available to you. Often vendors don't even have them displayed so ask and feel like you're in some sort of secret food snob club.

Fresh basil, toasted walnuts and vegan cream cheese stuffed inside tender zucchini squash blossom flowers, dipped in a quick batter and fried until crispy. Serve with red pepper sauce for dipping.
One Year Ago Today Cake Doughnuts!

Basil Walnut Squash Blossoms
8 squash blossoms
1 tsp extra virgin olive oil
3 tbl walnuts, minced
3 garlic cloves, minced
6 oz vegan cream cheese
3 tbl roughly chopped fresh basil
1/4 tsp red pepper flakes
salt and pepper
8 squash blossoms
oil for frying

Saute the walnuts and garlic in olive oil until toasted. Transfer to a bowl and add the cream cheese, basil, red pepper flakes and season with salt and pepper.
Stuff each blossoms and twist to seal the flower leaves.

Rice Batter
1 cup brown or white rice flour
1 cup ice water
1 tsp sea salt

Whisk to combine. Let sit for 10 minutes before dipping.
 Preheat a pot of oil to 350. Dip each blossom in the batter and then in the oil. Fry until golden brown.

Red Pepper Sauce
1/2 cup for dipping
2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 large red bell pepper, seeded, small dice
2 garlic cloves, minced
6-7 fresh basil leaves, roughly chopped
salt and pepper

Saute the onion and red bell pepper in olive oil until the onion starts to caramelize, 10 minutes. Add the garlic, basil and season with salt and pepper. Cook 5-7 minutes more then transfer to a blender and blend until smooth. Taste and season with more salt and pepper.

Creamy Polenta with Eggplant-Mint Tapenade, Red Pepper Coulis

Another night has come upon me, where there are too many things in the fridge and not enough things being used. I hate wasting vegetables that have gone bad, luckily these vegetables are natural partners in almost all genres of cuisine.

Creamy polenta with thyme and olive oil, roasted eggplant tapenade with fresh mint and crispy zucchini drizzled with a savory red pepper coulis.

Creamy Polenta
2 cups vegetable broth
1 cups water
1 cup coarse ground cornmeal
1/2 tsp salt
2 tbl extra virgin olive oil
1 tsp fresh thyme leaves
pepper

Bring the vegetable broth and water to a boil. Whisk in the polenta until fully incorporated. Bring the heat to low and add the salt, cook for 30 minutes, whisking occasionally. Taste and season with olive oil, thyme, salt and pepper.

Red Pepper Coulis
1 large red pepper
1 large garlic clove
2 tbl no-chicken vegetable broth
salt and pepper

Preheat the oven to broil. Place the red pepper directly on the oven grates and char on all sides, 10-15 minutes. Place in a paper bag and close, let steam for 10 minutes then remove the skin when cool enough to handle.
Tear the red pepper in large chunks and combine in a food processor with the remaining ingredients. Process until smooth, set aside.

Eggplant Mint Tapenade
1 large Japanese eggplant, peeled, large dice
2 garlic cloves, smashed
1/2 yellow onion, large dice
3 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1 tbl fresh chopped mint
2 tbl fresh chopped parsley
salt and pepper
1 zucchini, sliced on the bias
2 tbl extra virgin olive oil
1 tbl lemon juice and zest
1 tsp nutritional yeast

Preheat the oven to 400. Prepare a baking sheet with foil.
Arrange the eggplant, garlic cloves and onion chunks in a single layer on the baking sheet. Drizzle with olive oil, red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Roast until lightly charred and soft, 25 minutes.
Transfer to a food processor and pulse into a chunky consistency. Transfer to a bowl and toss in mint and parsley. Season to taste.

Lightly saute the zucchini with 2 tbl of olive oil, salt and pepper. Toss in lemon juice, zest and nutritional yeast cook until it just starts to soften and crisp on the outside.