You don’t have to follow a vegan diet to enjoy these stuffed squash blossoms.
I picked up these summer squash blossoms and the kale from the farmers’ market I visited in San Francisco this past weekend. I love going to the farmers’ market and picking out new ingredients to experiment with.
I immediately took these squash blossoms home and cooked them up for dinner! Most of the credit for the flavor in this dish goes to the vegan cheese I used (purchased from Whole Foods), but the combination with the kale and the crispy squash blossoms really brings it home.
Aside from being careful with the squash blossoms (they’re pretty delicate), these are a cinch to make and ready in just a few minutes.
- 3 cups of kale
- 8 squash blossoms
- 1/3 cup Miyoko’s vegan cheese (I like the sun-dried tomato/garlic and the double cream chive versions)
- 2 tbsp avocado oil
- Prep the squash blossoms by tearing open one side of the flower and removing the pistil and stamen (the stalk-like part inside of the flower). Rinse and gently pat dry with a towel.
- In a skillet, heat 1 tbsp avocado oil in a pan over medium heat.
- Chop the kale into small pieces and add to the skillet, sautéing until wilted, about 2-3 minutes.
- Place the cooked kale into a mixing bowl and add the vegan cheese, mixing until well combined.
- Stuff the squash blossoms with the kale mixture and gently twist the petals to close the flower.
- Heat the remaining 1 tbsp of avocado oil in a pan over medium-high heat.
- Add the squash blossoms to the pan and cook until golden brown and crispy, about 1-2 minutes per side.
- Serve and enjoy!