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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.