I love utilising as much of a plant as possible, so I was keen to come up with a tasty vegan way to stuff these. I was trying to create a vegan version of the popular ricotta stuffed flowers, and I am loving how this turned out. I also wanted to use a different nut to cashews, which I use a lot to replace the texture of cheese. I’m happy with the way the walnuts worked in this recipe, but you can substitute with cashew nuts if you wish. My husband was a bit unsure of these at first, because they have an obviously soft texture. So I chose to serve them with my sun dried tomato sauce and some toasted wholemeal spelt bread. I added extra oregano to the tomato sauce this time and I would reduce the tomatoes next time I make it and increase the sun dried tomatoes to create a thicker sauce. This is the kind of dish that can’t hang around too much either, its best eaten warm. If you want to keep it raw, don’t fry it, pop it into the dehydrator for a few hours instead. You can also eat it completely raw, as it is. I lightly fried the baby courgettes the flowers were growing on, and these were delicious eaten with the flowers as well.
I think this recipe is a perfect starter.
This makes enough filling for about 8 courgette flowers
- 1 cup walnuts
- 1/4 cup nutritional yeast, also known as savoury yeast or nooch
- 1/2 cup water
- 1 Tablespoon flaxseeds, or linseeds
- 1/4 red onion, roughly chopped
- 1/4 cup oregano
- 1 tablespoon lemon or lime juice
- 1/2 avocado
- 1/3 cup sun dried tomatoes
- black pepper
- Gently wash your courgette flowers and pat dry.
- Blend the walnuts, nutritional yeast and water together in a blender or food processor for about a minute until well combined.
- Add the remaining ingredients and blend again for another 2 minutes. This should be quite a thick sauce, easy enough to spoon into your flowers. Add more nuts if you find it too thin.
- Carefully open the courgette flowers and spoon in the filling, don’t overstuff them! Twist the ends together.
- Eat raw if you wish.
- If you wish to, coat in olive or coconut oil, roll in ground flaxseeds and dehydrate at 115F for about 2 hours, or lightly fry.
The walnut filling will keep in the refrigerator for about a week, and could be used as a spread like a pate.