Summer Carpaccio with Stuffed Squash Blossoms | IMPACT Magazine

Name: Summer Carpaccio with Stuffed Squash Blossoms | IMPACT Magazine
Ingredients: 10-12 Squash blossoms; 1 cup vegan ricotta; Knob of vegan butter; Your favorite in-season vegetables, such as heirloom tomatoes, zucchini, fennel, beets, peppers, kohlrabi, or other favorites; Sliced thin with a knife or on mandolin; Fresh picked herbs of your choice such as parsley, basil, mint, etc.; Torn or just using small leaves; Onions, shallot or garlic paper thin sliced; Really good olive oil or herb / garlic infused olive oil; Flaked sea salt; Fresh black pepper

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A creative use of your garden fruits and vegetables.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at impactmagazine.ca.

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Ingredients

10-12 Squash blossoms
1 cup vegan ricotta
Knob of vegan butter
Your favorite in-season vegetables, such as heirloom tomatoes, zucchini, fennel, beets, peppers, kohlrabi, or other favorites; Sliced thin with a knife or on mandolin
Fresh picked herbs of your choice such as parsley, basil, mint, etc.; Torn or just using small leaves
Onions, shallot or garlic paper thin sliced
Really good olive oil or herb / garlic infused olive oil
Flaked sea salt
Fresh black pepper