Zucchini flowers typically blossom in autumn in Australia. They used to be the domain of restaurant plates however with a little patience and a delicate hand, you can prepare them at home. The Greeks do a wonderful version stuffed with rice and spice, some chefs use a ricotta or other soft curd, but to keep to a vegan theme, try this version and be sure to have lots of cashew cheese leftover to have with crudité or your favourite crispy bits.
12 freshly picked zucchini flowers, wiped over; stamens carefully removed 1 1/4cups cashew cheese (depending on the size of the flower) 1 teaspoon macadamia nut oil
Turmeric cashew cheese Yields about 2.5 cups 2cups cashews, soaked for 20 minutes 1cup water 1/2 teaspoon ground turmeric 1 teaspoon probiotics (1 –2 capsules)
Preheat oven to 170 C. Line a baking sheet with greaseproof paper.
Using a piping bag, pipe cashew cheese into each flower.
Do not over fill.
Place filled flowers on the baking tray and brush lightly with a little oil.
Bake for 10-12 minutes until lightly golden and flower stems cooked through.
Turmeric cashew cheese
Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth.
Place a weight on top.
The weight should not be so heavy that it pushes the cheese through the cloth.
Leave to culture for 24 hours.
If using as a filling or stuffing, transfer contents into a piping bag with nozzle.
Use within 5 days.
If you don’t have any probiotics handy, use 1 teaspoon miso paste – this will give you a funkier umami flavour