Ingredients
4-6 Zucchini Flowers
Cashew Butter
1 cup raw cashews, soaked in water overnight
¼ cup filtered water
1 tbsp nutritional yeast flakes
1 lemon, zested
1 tbsp lemon juice
Salt and pepper to taste
Tomato, Olive and pistachio Salsa
¼ cup chopped Sicilian olives
¼ cup chopped cashew nuts
1 tbsp chopped parsley
Squeeze lemon
1 punnet perino tomatoes, diced finely
1 tbsp olive oil
Method
Cashew Butter
Place all ingredients into a food processer and blend until creamy and well combined, add extra water until desired consistency is reached, set aside
Salsa
Combine all ingredients in a bowl and set aside
Take spoonful’s of the cashew butter mixture and stuff into zucchini flowers, push mixture right to the base of the flower to get more in. Repeat until all flowers are stuffed.
On a low heat, heat some olive oil in a pan, place the filled zucchini flowers gently on the pan, season and cover with a lid. Turn every couple of minutes until lightly brown and cooked.
Serve with the fresh tomato, olive and pistachio salsa.
