this was my first time eating (and making) stuffed squash blossoms. i think the recipe needs some work, but it was still fun to make. these tasted better chilled rather than warm straight from the over. next time i would like to make a more 'classic' stuffed blossom with some sort of ground beef sub.
ingredients:
10 squash blossoms, rinsed
1/2 lb./block of tofu
5 chives
3-4 basil tops (the small cluster of 4 or 5 leaves at the top....)
1 small sprig of rosemary
1 sprig of oregano
2 sprigs of thyme (all our herbs come fresh from the garden, so that's how i measure them- by sprigs and tops and stems....)
1-2 tablespoons soymilk, more if necessary
salt and pepper to taste
after you have picked and rinsed the blossoms (generally you want to pick the male blossoms, check underneath the flower to make sure there is no fruit) place them stem down in a glass of water till ready to stuff. de-leaf all the sprigs and discard the stems, unless you really really like chewing on woody stems. place herbs, tofu, salt, pepper, and 1 T. soymilk in the blender. blend till smooth, adding soymilk as needed. you do not want a runny mixture, but it does need to get all mushed up together. the amount of soymilk varies depending on how good your blender is. mine sucks. so i either have to put more liquids in than normal or constantly jab at the blending mixture with a wooden spoon in a very haphazard manner (oh yes, there have been accidents- including a slightly woody lasagna...). when mixture is smooth, place about 1 T. or so into each of the blossoms. leave enough room to slightly twist together the ends of the petals and kinda poke them under. place all the stuffed flowers into a small casserole dished, lightly oiled, and sprinkle some olive oil on top. bake at 350 for about 25-30 minutes.
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