I stumbled upon an article about squash/pumpkin flowers being edible during my research one day. Since I get anywhere from 3 to 7 male kabocha flowers blooming everyday, I thought, why not?
The next day, I went out to hand pollinate the female flowers, but never had a chance to eat breakfast. So I decided to harvest the male flowers to treat myself to a kabocha flower frittata.
This got me semi-obsessed with edible flowers. I did some more research to find out the hibiscus shrubs (Rose of Sharon) in the back of my yard had edible flowers. More pretties and yummies! Yay! While squash flowers don’t hold much nutritional value, hibiscus is in the same family as okra and apparently has similar health benefits. Sounds good to me!
I wanted to stuff the kabocha flowers for dinner, but my stomach doesn’t like dairy. I stumbled on a nice-looking cashew cheese stuffed squash flower recipe and decided to give it a try. I modified the recipe a little, but it was sooooo good! Here’s my version:
Cashew Cheese Stuffed Kabocha Flowers
7-10 kabocha flowers
About 1/8 cup garbanzo bean flour
About 1/2 cup water
Salt to taste
Fresh basil leaves
Coconut oil for frying
For the cashew cheese:
3/4 cup raw cashews, soaked overnight in water with a splash of apple cider vinegar then drained
About 1/4 cup nutritional yeast
1/8 cup fresh water
1/2 tsp EVOO
1 tsp fresh lime juice
1/2 tsp apple cider vinegar
1 tsp fresh ground pepper
1/8 tsp sea salt
- Blend the ingredients of cashew cheese in a food processor until smooth.
- Stuff each flower with the cashew cheese and a basil leaf. Close the flower.
- Mix the garbanzo bean flower, water and salt (to taste) in a shallow bowl.
- Heat your skillet and put coconut oil in.
- Dip and coat the stuffed flowers.
- Cook each side until golden brown. Remove from skillet drain on paper towel. Salt to taste.
- Enjoy the beautiful, creamy and crispy flowers!