Squash Blossoms
Vodka Sauce Pene Pasta
Vodka Sauce + Fried Stuffed Squash Blossoms with Chamomile Thyme Cream
Ingredients
Tomatoes (4-5) blended for 30 seconds to make 4 cups/32 oz.
1 cup of fresh basil
1 onion
3 cloves of garlic
2 tsp red pepper flakes
4 tbsp olive oil
3/4 cup of vodka
3/4 cup cashew cream
2 tbsp nutritional yeast
1 1/2 tsp sea salt
1/2 tsp black pepper
Extra basil leaves for garnish
1 pound pasta
Note on Pasta: I use a smooth pene ( no ridges) which pairs nicely with the sauce’s texture, it dresses the pasta nicely. I learned from a long ago girlfriend that pasta shape matches up with sauce, the texture and how it holds the sauce is intentional. Pick what you desire and play with different shapes in different sauces and see what you discover.
Cashew Cream For Vodka Sauce
1 cup soaked raw cashews ( soak in filtered water for 2 hrs)
1 tsp lemon juice
1/4 tsp sea salt
1/2 cup filtered water
Note: Blend until soft, save extra cashew cream in sealed container in the freezer for another time.
Vodka Sauce Directions:
1.) Rinse tomatoes and remove stems. cut in half and add to food processor. Sprinkle with salt and pulse the tomatoes for 30 seconds in 10 second intervals-this seemed to get them crushed but not fully blended because I want a little bit of texture to the sauce. Set aside blended tomatoes and chop onion and garlic.
2.) Heat a large sauce pan on medium high and add 3 tbsp olive oil to the pot. Let it heat for 30 seconds and then add chopped onion and garlic. Stir and cook. When they start to sizzle add in the fresh basil, ripping some of the pieces as you put them in. Mix this together, and then add 1/2 tsp sea salt and 1 tsp red pepper flakes. Stir and cook mix for 2 mins to release the essence of the herbs and pepper into the oil.
3.) After 2 mins add all the tomatoes and 1 tsp sea salt and 1 tsp red pepper flake to the pot. Stir and keep heat on medium. When the sauce starts to bubble rumble on the surface add 3/4 cup of vodka, stir, cook for 10 mins and when it starts to bubble on the surface lower heat to btwn medium and low. Simmer cook for 30 mins. At the half way point cook pasta ( make sure to salt water and cook 10 mins al dente). After 30 mins add 3/4 cup cashew cream and 2 tbsp nutritional yeast to the sauce, stir and turn off heat. Let cool.
4.)When cooled, taste a little to make sure salt and heat are good. If you want your sauce to be a little less thick you can reduce the cashew cream to 1/2 cup. Serve with remainder 1 tbsp olive oil ( about a 3 second drizzle pour) and chopped basil for garnish. I like to toss the pasta into the sauce, dress it with olive oil/basil and serve from the pot. You can keep them separate if you prefer. This dish has a good amount of heat so if you are serving this for kids and folks sensitive to heat I would reduce to 1/2 tsp or skip it. Enjoy the heat if you love it! This pasta is so yum left over the next day served cold with extra drizzle of olive oil and a great way to use up extra soft tomatoes.
Fried Squash Blossoms with Herbed Cashew Cream
Ingredients
8-10 fresh squash blossoms
1/2 cup herbed cashew cream ( recipe below)
1 egg
3/4 cup oats
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
Grape-seed or olive oil for frying
Herbed Cashew Cream
1/2 cup raw cashews
3 tbsp + 1 tsp water
1 tsp lemon juice
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp fresh thyme
1 tsp fresh chamomile flower heads (3-4 heads)
Alternative: 1 tsp dried Herbs De Provence
Soak raw cashews for 1-2 hours in fridge. Drain and rinse. Blend all ingredients in high speed blender and set aside for the blossoms.
Dipping Aioli
2 tbsp mayo (vegan or regular)
1 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
Pinch of salt and black pepper
Ground pepper pepper on top for serving
Whisk together ingredients and serve as a side dip for the fried blossoms
Stuffing + Frying The Blossoms
1.) Blend oats, salt, garlic powder, black pepper together until a smooth powder/flour forms-add to a medium sized bowl. In another small bowl whisk 1 egg. Line up bowls next to each other + arrange blossoms on a plate or cutting board next to them.
2.) Using a small spoon carefully fill each blossom with a spoonful of cashew cream.
3.) set up your breading and egg binder bowls ( line them up next to each other) . Carefully using tongs on fingers dip blossoms in the egg wash and then into the breading. Roll them gently to get all sides breaded. You can do all of them at once and keep them in the breading bowl before you fry. Or you can do a line process of heating your pan and then egging + breading and then frying them. Before frying prep another plate lined with paper towel to place the fried blossoms on to cool.
4.) Heat large frying fan on medium/high. Add 3 tbsp of grape seed or safflower or olive oil to the pan. Let the oil heat for 1 min and then carefully add blossoms (depending how much space you have in the pan-all the blossoms or do them in rounds. You want to place them carefully into the oil and be mindful not to splash.
5.) Cook the blossoms on each side for about 3-4min-they want to be golden brown on each side. As you cook add a little more oil if needed. If they seem to be burning lower heat a little. Tongs work best holding them gently to flip. I really liked frying them just above the medium marker. Let them cool and serve with the aioli sauce.
