Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Stuffed Zucchini Blossoms with Quinoa and Cashew Cheese

Here’s a gastronomic vegan zucchini recipe that incorporates unique flavors and textures :

Stuffed Zucchini Blossoms with red quinoa and Cashew Cheese:

Ingredients:

  • 12 zucchini blossoms
  • 1 cup cooked red quinoa
  • 1/2 cup cashews, soaked in water for 2 hours and drained
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 minced spring onion
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/4 cup of shizo leaves, finely chopped
  • 2 pinch cumin seed
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions:

  1. Prepare the cashew cheese: In a food processor, combine the soaked and drained cashews, nutritional yeast, cumin seed, lemon juice, minced garlic, minced spring onion and a pinch of salt. Process until smooth and creamy. Transfer the cashew cheese to a bowl and stir in the chopped basil, shizo, and mint leaves. Set aside.
  2. Prepare the zucchini blossoms: Gently rinse the zucchini blossoms under cold water and pat them dry with a clean kitchen towel. Carefully remove the pistils from inside the blossoms. Be gentle to avoid tearing the delicate petals.
  3. Stuff the zucchini blossoms: Take a zucchini blossom and spoon about 1 tablespoon of cooked quinoa into the center. Top the red quinoa with a small dollop of cashew cheese mixture. Gently twist the petals to enclose the filling. Repeat with the remaining blossoms.
  4. Preheat the oven: Preheat your oven to 350°F (175°C).
  5. Bake the stuffed blossoms: Place the stuffed zucchini blossoms on a baking sheet lined with parchment paper. Brush the blossoms with olive oil to lightly coat them. Bake for about 15-20 minutes or until the blossoms are tender and slightly golden.
  6. Serve and enjoy: Remove the stuffed zucchini blossoms from the oven and let them cool slightly. Arrange them on a serving platter and garnish with additional fresh herbs if desired. Serve as an appetizer or side dish.

These stuffed zucchini blossoms with quinoa and cashew cheese offer an elegant and gastronomic twist on traditional zucchini dishes. The combination of flavors and textures is sure to impress your guests or elevate your everyday meals. Enjoy!

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