Showcase those amazing late summer vegetables in this delicious dish that just screams freshness. This is more of a formula rather than a recipe, so get creative with your summer vegetables, fruits, blossoms and herbs when presenting your garden carpaccio. Finish this platter of freshness with an infused olive oil and flaked sea salt.
This recipe is inspired by our Summer Vegetable Carpaccio in the Wicked Healthy Cookbook.
- 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
To stuff each squash blossom, gentle tear the side of each blossom and remove the stamen (center of blossom), and fill with about a tablespoon or more of ricotta. Twist end to seal and set aside. Continue with all of the blossoms.
In sauté pan, put on medium heat. Add drizzle of oil and vegan butter. Place the stuffed blooms in and cook on each side about 3 minutes. Remove and put on plate. Set aside.
Using a mandolin and knife, slice all your vegetables thin and arrange on a plate.
Sprinkle fresh herb leaves and shave a bit of onion on top of the vegetables.
Place the cooked blossoms around the plate.
Drizzle olive oil, followed by sprinkling of sea salt and pepper.
Nutrition facts per serving: Calories 160; protein 7 g; fat 12 g; carbs 25 g.
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