Beer Battered Squash Blossoms with Herbed Garden Tomato Sauce

Beer Battered Ricotta Basil Stuffed Squash Blossoms with Herbed Garden Tomato  Sauce

I honestly can't decide what I like more, the actually zuchini itself or its' succulent blossoms. Squash blossoms are incredibly divine, and outright orgasmic. Yes, warning: eating these tempura beer battered squash blossoms could possibly be a tastefully pleasurable experience. When the first blossoms appear on my squash plants, my mouth begins to salivate and I head to liquor store immediately to purchase a Corona or Tecate bomber for my beer batter tempura. For about a week straight, I make this dish daily. Its all out indulgence until, well, somethings' gotta give!  One can't eat fried food everyday, so eventually I have to force myself off the squash blossom bender. This recipe is officially my favorite creation out of my garden. Its' that good.

        Sweet ripe heirloom tomatoes cooked with garden fresh herbs make the perfect sauce and only fresh garden tomatoes are allowed to be served. These battered delectables would be incredibly offended if grocery store GMO 'tomato' grossness was put onto their plate. They are regal and they deserve only the garden fresh best. Any type of squash blossoms work fine for stuffing. Larger Pumpkin blossoms are my favorite shining with their own unique flavor.

The steps in preparation: 
1. Gently fill flowers with ricotta basil filling using a pastry bag
2. Dip and coat filled squash blossoms in batter 
3. Place in hot oil and fry till golden brown
4. Let cool slightly on paper towels

Ricotta Basil Filling
mix together the following ingredients in a small bowl:

1 1/2c Ricotta cheese
7 fresh basil leaves, minced
1/4t fresh grated nutmeg
fresh cracked pepper to taste

Tempura Beer Batter
whisk the following together in a small bowl:
3/4c unbleached, white flour
1/2c non GMO cornstarch
1t baking soda
6oz mexican lager beer (i.e. corona or tecate)
1t apple cider vinegar
pinch of sea salt
fresh cracked black pepper

Herbed Garden Tomato Sauce
in small, thick bottomed saucepan saute the following:
2T butter
2cloves of garlic
2c chopped ripe, fresh garden tomatoes (heirloom varieties preferable)
2t agave nectar
7 leaves fresh rosemary, minced
4 leaves fresh basil, minced
1T chives, minced
sea salt and fresh cracked pepper to taste

Simmer on low for 10 minutes, just enough time for the flavors to combine. Take off heat until serving time.

To assemble and finish:
12 squash blossoms 
1-2 cups safflower, virgin palm oil, or virgin coconut oil

Put Ricotta Basil filling in a pastry bag fitted with a large tip. Gently fill each blossom using pastry bag. Twist ends of blossom to enclose filling. Heat 1 cup of oil to start in a small iron skillet. Alternatively, use a fry daddy and fill with oil as needed. Dip blossoms, one at a time, in batter, coat thoroughly and then place in hot oil. Fry 4-5 blossoms at a time, turning them over once. When lightly browned, they are done. Add more oil to skillet as needed. Place onto paper towels to drain off excess oil. When all blossoms are done, serve with herbed garden tomato sauce.

Summertime Spring Rolls

From the Blog: Summertime: Keeping One's Chill and Spring Roll 101

SUMMERTIME SPRING ROLLS

Fresh spring rolls, are the perfect food to eat as the mercury climbs towards 100 degrees. So fresh and versatile, almost any vegetable when sliced right can be featured in these rice paper wrapped miracles. The art lies in creating a distinct contrast of crunch and texture while incorporating a variety of  vegetables and salad greens. The dipping sauce is just as important as the spring roll. You really can't have one without the other. Their compatibility enhances the spring roll eating experience. 

        The following Spring Roll recipe features Jicama- a crisp, slightly sweet and watery root vegetable that is kind of similar to the potato. However, Jicama is best enjoyed in its' raw form and is actually related to the Rhubarb family. It is popular in Mexico and grows prolifically in the central regions there.  

        The first thing to do when making spring rolls is relax. Rushed hands rip and tear the delicate rice paper wrappers. Patience, along with a zen state of mind are key to successful spring roll wrapping. Begin by prepping all of the vegetables, greens, and tofu. Then clean off a large counter space where the soaked rice papers will be placed. So get your cutting board, veggies, and large bowl of cold water ready! Let's make amazing summertime fresh spring rolls.

prepped salad greens and vegetables

Delicate rice papers only need to soak for 2-3 minutes in cold water. Only place

4 papers in water at a time. Papers are ready when they are slightly pliable and feel "al dente".  They will soak up more water after being placed on countertop. Oversoaked papers will result in spring rolls that fall apart and tear easily.

Gently pulling bottom paper edge over filling and then tucking in around filling with fingers.

Place soaked rice papers gently onto a clean countertop, carefully spreading them out. Place 6-10 at a time in production line fashion. This is an effective way to make many spring rolls in an efficient manner. Place small amount of each ingredient in center of each wrapper. Pull bottom edge of wrapper around filling, while condensing filling within wrapper to make a tighter package. Use fingers to do this while rolling wrapping edge over.

Fold in the wrapper sides to further wrap the spring roll filling.

Roll tightly, yet gently the rest of the rice paper to form a cylindrical spring roll.

Summertime Spring Rolls

makes 16 rolls

8c spring or mesclun salad greens

2c arugula leaves

3 sm. avocados or 2 lg.

1/2 sm. jicama, peeled

3 carrots, peeled

1/2 red pepper

1/2 package firm tofu

3T coconut oil

2 T tamari

18-20 rice paper wrappers, have more on hand just in case some tear or break

1 recipe Coconut Peanut Dipping Sauce

To prepare Tofu:

Cut into 4-5 1/2 inch thick slices. Bring an iron skillet or other thick bottomed, nonstick skillet to medium heat and add coconut oil. When oil is hot place tofu rectangles in skillet. Crisp each side for about 3 minutes and then place on paper towels to drain excess oil. After all tofu is done mix with tamari in small bowl, so the tamari marinates it. Let marinate at least ten minutes and then slice each square into 2-3 strips.

To prepare vegetables and greens:

Mix together spring mix greens and arugula in small bowl and set aside. Open all avocados and remove pits. Slice flesh lengthwise, about 8-10 slices per half. Do a julienne style (or 'shoestring') cut with jicama, carrots, and red pepper. 

To prepare spring rolls:

Fill a large bowl of cold water for soaking rice papers ready. Arrange spring roll making area, placing salad greens, julienned vegetables, and tofu in easy to reach zone. Begin by soaking 4 papers at a time and then placing onto countertop. Once countertop is full of papers, equally distribute a handful of salad green mix, 3 carrot strips, 3 jicama strips, 2 red pepper strips,  2-3 avocado slices, and about 1 1/2 to 2 strips of marinated tofu. Arrange carrots and jicama close to the center, as they can easily poke out and puncture the rice paper during rolling process. Follow wrapping instructions as guided above through pictures.

Serve with Coconut Peanut Dipping Sauce

Coconut Peanut Dipping Sauce

From the Blog: Summertime: Keeping One's Chill and Spring Roll 101

COCONUT PEANUT DIPPING SAUCE

A good coconut peanut sauce sits on a pedestal in the asian food repetoir. A spring roll needs this sauce like sushi needs wasabi. A slight spice, and the addition of fresh ginger bring the palate straight to your favorite Thai restaurant. Use for fresh spring rolls, over rice and vegetables, or try it with noodles. It is a versatile sauce with the benefit of being quite simple to make. Makes 1 pint

Coconut Peanut Sauce

12oz canned coconut milk

3T agave nectar

3T tamari

1T red pepper flakes

2 cloves garlic

1/4 c peanut butter

1/4 c dried roasted peanuts

sm. hunk of fresh ginger, peeled

Place all ingredients in a blender and blend on high for 2-3 minutes, until all ingredients are assimilated together. Put sauce into small saucepan and bring to a simmer over medium heat. Reduce heat and simmer while stirring occasionally for 5 minutes. Let cool before serving with spring rolls. Serve hot over noodles or stir fried vegetables and rice.

Garden Salsa

GARDEN SALSA

Raw, uber fresh, and ready for chips and salsa dipping! Garden salsa is my version of Pico de Gallo, the classic fresh salsa of tomatoes, onions, cilantro, jalapenos, and fresh citrus juice. Oh, pico, you are everywhere and our taste buds are ready for some fresh salsa innovation. Shucked sweet corn, finely diced carrots, and red pepper are the perfect additions. I prefer chopped green onion over the traditional yellow onion used in salsa. Raw onion is overpowering on the palate, while green onion mildly accentuates the salsa. Fresh citrus juice, cilantro and a touch of sea salt are the final additions. Use this salsa for fish tacos, over hash browns (my personal favorite), with quesadillas, or for chip dipping. Makes small bowl of salsa, about 1 1/2 pints

1 ear sweet corn
1 lb roma tomatoes
1 jalapeno, with seeds removed
1 carrot, peeled
1/2 red pepper
2 green onions, chopped
1/4c fresh cilantro, chopped
juice of 1 lemon
juice of 1 lime
sea salt to taste

Shuck sweet corn off the cob with a sharp knife and add to a medium sized bowl. Add diced roma tomatoes, cilantro, green onions and finely minced jalapeno. Julienne carrot and then cut into small squares. Slice red pepper and then prepare into a small dice cut. Add carrots, red peppers, sea salt and fresh lemon and lime juice to other ingredients. Mix together. Keep salsa refrigerated until ready to use.

Summertime: Keeping One's Chill and Spring Roll 101

SUMMERTIME SPRING ROLLS with COCONUT PEANUT SAUCE

The thermometer inside my house has been reaching 90 degrees continuously for the last 2 weeks. I melt into my furniture and sadly, the desire to cook dissipates as the temperature rises. The dream of  air conditioning has now surpassed my desire for adequate kitchen countertops and a garbage disposal (big kitchen dreams of mine, by the way).  With every season comes a change in ones' routine and cycle in order to adjust. With a life that revolves heavily around food and cooking, new kitchen habits are being incorporated to try to beat the heat. Having a hearty salad ready in the refrigerator makes for a quick, heat free lunch or snack. Then there is my traditional stand-by of chips and homemade salsa. Asian foods such as DIY Veg Sushi and fresh spring rolls are filling, yet light. Both of these foods also pack well for a picnic or day by the lake. 
         Fresh spring rolls, are the perfect food to eat as the mercury climbs towards 100 degrees. So fresh and versatile, almost any vegetable when sliced right can be featured in these rice paper wrapped miracles. The art lies in creating a distinct contrast of crunch and texture while incorporating a variety of  vegetables and salad greens. The dipping sauce is just as important as the spring roll. You really can't have one without the other. Their compatibility enhances the spring roll eating experience. 
        The following Spring Roll recipe features Jicama- a crisp, slightly sweet and watery root vegetable that is kind of similar to the potato. However, Jicama is best enjoyed in its' raw form and is actually related to the Rhubarb family. It is popular in Mexico and grows prolifically in the central regions there.  
        The first thing to do when making spring rolls is relax. Rushed hands rip and tear the delicate rice paper wrappers. Patience, along with a zen state of mind are key to successful spring roll wrapping. Begin by prepping all of the vegetables, greens, and tofu. Then clean off a large counter space where the soaked rice papers will be placed. So get your cutting board, veggies, and large bowl of cold water ready! Let's make amazing summertime fresh spring rolls.

prepped salad greens and vegetables

Delicate rice papers only need to soak for 2-3 minutes in cold water. Only place

4 papers in water at a time. Papers are ready when they are slightly pliable and feel "al dente".  They will soak up more water after being placed on countertop. Oversoaked papers will result in spring rolls that fall apart and tear easily.

Gently pulling bottom paper edge over filling and then tucking in around filling with fingers.

Place soaked rice papers gently onto a clean countertop, carefully spreading them out. Place 6-10 at a time in production line fashion. This is an effective way to make many spring rolls in an efficient manner. Place small amount of each ingredient in center of each wrapper. Pull bottom edge of wrapper around filling, while condensing filling within wrapper to make a tighter package. Use fingers to do this while rolling wrapping edge over.

Fold in the wrapper sides to further wrap the spring roll filling.

Roll tightly, yet gently the rest of the rice paper to form a cylindrical spring roll.

Summertime Spring Rolls

makes 16 rolls

8c spring or mesclun salad greens

2c arugula leaves

3 sm. avocados or 2 lg.

1/2 sm. jicama, peeled

3 carrots, peeled

1/2 red pepper

1/2 package firm tofu

3T coconut oil

2 T tamari

18-20 rice paper wrappers, have more on hand just in case some tear or break

To prepare Tofu:

Cut into 4-5 1/2 inch thick slices. Bring an iron skillet or other thick bottomed, nonstick skillet to medium heat and add coconut oil. When oil is hot place tofu rectangles in skillet. Crisp each side for about 3 minutes and then place on paper towels to drain excess oil. After all tofu is done mix with tamari in small bowl, so the tamari marinates it. Let marinate at least ten minutes and then slice each square into 2-3 strips.

To prepare vegetables and greens:

Mix together spring mix greens and arugula in small bowl and set aside. Open all avocados and remove pits. Slice flesh lengthwise, about 8-10 slices per half. Do a julienne style (or 'shoestring') cut with jicama, carrots, and red pepper. 

To prepare spring rolls:

Fill a large bowl of cold water for soaking rice papers ready. Arrange spring roll making area, placing salad greens, julienned vegetables, and tofu in easy to reach zone. Begin by soaking 4 papers at a time and then placing onto countertop. Once countertop is full of papers, equally distribute a handful of salad green mix, 3 carrot strips, 3 jicama strips, 2 red pepper strips,  2-3 avocado slices, and about 1 1/2 to 2 strips of marinated tofu. Arrange carrots and jicama close to the center, as they can easily poke out and puncture the rice paper during rolling process. Follow wrapping instructions as guided above through pictures.

Coconut Peanut Sauce

12oz canned coconut milk

3T agave nectar

3T tamari

1T red pepper flakes

2 cloves garlic

1/4 c peanut butter

1/4 c dried roasted peanuts

sm. hunk of fresh ginger, peeled

Place all ingredients in a blender and blend on high for 2-3 minutes, until all ingredients are assimilated together. Put sauce into small saucepan and bring to a simmer over medium heat. Reduce heat and simmer while stirring occasionally for 5 minutes. Let cool before serving with spring rolls. 

DIY Sunshine Veg Sushi

SUNSHINE VEG SUSHI

Contrary to popular notion, making ones' own sushi isn't time consuming and doesn't require fancy tools. Just follow my simple steps and you'll easily create sushi that is quite the impressive dish to serve at the next social function. A completely vegetarian sushi can be quite tasty and satisfying when done using fresh ingredients, contrasting textures, and taste encompassing flavors. Serve this sushi with traditional pickled ginger, wasabi, and soy sauce or my sweet ginger tamari dipping sauce. 

prepped vegetables and sprouts

spreading rice onto nori sheet

all of the vegetables, rice, and 

siracha cream sauce ready for rolling

roll firm and tight, using fingers to tuck edge into roll

carefully roll mixture into a tight cylinder

the final roll is now ready for slicing 

SUNSHINE VEG SUSHI

makes 4 sushi rolls, 24-28 pieces

Ingredients:

1 batch Basmati sticky rice (recipe follows)

1 recipe siracha cream (recipe follows)

1 recipe tamari ginger dipping sauce (recipe follows)

1 carrot, long julienne cut

3 asparagus spears, lightly steamed and slivered lengthwise

1 avocado sliced

handful of sunflower sprouts

2 green onions, cut in half slivered lengthwise

4 nori sheets

Place nori sheet on flat surface. Spread 1/2 c of rice onto bottom 1/3 of 1 nori sheet. In center of rice spread 1Tbsp of Siracha Cream 1 inch wide across rice. Then place 4 carrot slivers, 2-3 asparagus pieces, 1/4 avocado slices, some sunflower sprouts, and 1 green onion sliver.   Gently roll bottom nori edge up and tuck around filling. Do this tightly so all ingredients fuse together. Continue rolling until a cylinder nori roll occurs. Slice with a sharp knife 6-7 sushi pieces per roll.  

Basmati Sticky Rice

1c Basmati rice

1T extra virgin coconut oil

1 vegetable stock cube

2.5c water

opt. rice vinegar

Lightly saute rice with oil in small saucepan, stirring occasionally. After rice is glossy, 3-5 minutes, add water and vegetable stock. Bring to a boil while making sure veg. stock is thoroughly dissolved and then reduce to a simmer. Simmer for 25-30 minutes and take off heat. Let sit for 5 minutes and then put in a bowl. Fluff with wooden spoon a few timesin order to stop cooking of rice. A splash of rice vinegar can be added as well at this time.

Siracha Cream Sauce

The oohs and ahhs of flavor this sauce added to anything it touches astounds flavor sensation. Siracha is a very spicy chile sauce found in the asian section at the grocery store.

2t Siracha

3T Veganaise

Mix ingredients together in small bowl.

Tamari Ginger Dipping Sauce

Tamari is an alternative to soy sauce, that doesn't have preservatives. Sushi tastes amazing dipped into this sauce, as well as fresh vegetables or spring rolls. Ground ginger adds brightness. 

4T tamari

1T agave nectar or honey

1t ground ginger

Mix ingredients together in small bowl.

The Enlightened Pantry: Ingredients Guide

There are certain ingredients that the enlightened pantry must have at all times. Following is a guide to some of the lesser known ingredients that are found in my kitchen, as well as within my recipes. A good health food store is the place to find most of these ingredients, and standard grocery stores are beginning to carry these products as well. Of course, there are conventional substitutions for some items, but this will change the health benefits and flavor of the recipe.




Follow Your Heart Vegenaise
Very rich and creamy, vegenaise is an egg free "mayonnaise" found in the refrigerated section. Trust me, there is a lot of funky vegan mayonnaise out there. If its' not the Follow Your Heart brand, don't buy it! I am hooked on this stuff and sometimes lick it from the spoon its' so good. I use it for potato salad, creamy salad dressings, and much more. Being egg free, gives a picnic safe quality to its' usage.


Tamari
Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. It has more flavor and is naturally brewed, therefore containing no preservatives. Soy sauce usually contains preservatives. Tamari adds a nice and complex depth of flavor when used to replace soy sauce.


      Agave Nectar
It doesn't take long for the subtle sweetness of agave nectar to become the sweetener of choice. Delicious in tea, over pancakes, or as a honey replacement. It is great in cocktails and fresh squeezed lemonade. An agave nectar mojito is amazing! I use agave in my Asian sauces and salad dressings instead of sugar. It has a low glycemic index making it safe for diabetics and easy on the blood sugar. Its' mellow flavor allows for easy incorporation into recipes. It is usually 'raw', as well, and can be used for 'raw' foods preparation. 

     Nutritional Yeast
Called by some, a nutritional powerhouse, this seasoning imparts a nutty, cheese like flavor. It is full of B vitamins, importantly B12, and protein, which makes it a great addition to a vegan or vegetarian diet. It tastes great on popcorn, or sprinkled over pasta instead of Parmesan cheese.



Siracha
I admit- its' not a total health food and there is a preservative in this Asian chile sauce. But the flavorful spiciness hinted with sweetness creates magic and becomes a 'secret' ingredient in a lot of my recipes, especially great in Asian dipping sauces.



Extra Virgin Coconut Oil
This oil is  high heat tolerant, perfect for crisping hash browns or tofu and it  has a myriad of health giving properties as well. The presence of lauric acid, capric acid and caprylic acid, make coconut oil useful in the body as an antimicrobial, antioxidant, antifungal, antibacterial agent. I like to use it in my baking and as a 'secret' ingredient that adds hints of tropical essence.

Seitan (quoted from wikipedia)
is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten. Wheat gluten is an alternative to soybean-based meat substitutes such as tofu.