Stuffed Squash Blossoms with Red Pepper Harissa Coulis

TOTAL TIME: 1 hr 50 min
Prep: 40 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

RED PEPPER HARISSA COULIS:
  • 1 teaspoon agave nectar or coconut palm nectar
  • 1 teaspoon minced fresh oregano
  • 1 to 2 teaspoons dry harissa spice
  • 1/4 teaspoon sea salt
PINE NUT RICOTTA:
  • 2 cups pine nuts, soaked in water for 1 to 2 hours and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons minced shallot
  • 1 teaspoon lemon zest
  • 1 teaspoon dried tarragon
  • 1/4 to 1/2 teaspoon sea salt
  • Big pinch garlic granules
  • Pinch ground black pepper
SQUASH BLOSSOMS:
  • 15 to 20 squash blossoms
  • 3 cups arugula or watercress leaves, for plating (optional)
  • 1/4 cup diced black olives or capers
  • 3 tablespoons raw hemp seeds
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Directions

For the red pepper harissa coulis: Process the peppers and garlic in a high-speed blender until smooth, about 30 seconds. Add the lemon juice, olive oil, agave nectar, oregano, harissa spice and salt, and process until very smooth. Adjust the seasoning as needed. Set aside.

For the pine nut ricotta: Combine the pine nuts, lemon juice, olive oil, nutritional yeast, shallot, lemon zest, tarragon, sea salt, garlic granules and black pepper in a blender. Blend on high speed until very smooth and thick, about 30 seconds. Adjust the seasoning as needed. Set aside.

For the squash blossoms: Gently cut a 1-inch slit, lengthwise, into each blossom. (Don't cut all the way through.) Transfer the pine nut ricotta to a 1-gallon zip-lock bag. Snip off one of the corners and pipe 1 tablespoon of the ricotta into each blossom. (You can also fill the blossoms using a small spoon, a spatula, or even a chopstick.) Pinch the blossoms closed, and plate on a bed of arugula (if using). Top each blossom with 1 to 2 teaspoons of the coulis, and sprinkle with black olives and hemp seeds.

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