Raw Mexican Stuffed Squash Blossoms

When I am out running in the morning, one of the things I enjoy most is admiring the beautiful flowers in other people's yards...and their gardens.  I envy their ability to grow all those delicious veggies, and wish I could do the same (I live in a townhome).  Sometimes I see people's grape vines growing on fences and wish I could stop and pick some of the grapes to taste them, or a cherry tomato, but that would not be right, they worked hard to grow them and I am not one to steal.  One house in particular has lots of summer squash growing right on the trail I run on, and every time I run past it, I wish I could pick the squash blossoms.  You see, I have always wanted to try stuffing them, and I am usually working when the farmer's market is going on (the only place I can buy them).  But last week, my boyfriend Eric was kind enough to go to the Minneapolis Farmer's Market for me and buy me a few things, including some lovely squash blossoms!  I was so excited!
I wanted to stuff them with something Mexican, because I knew the colors would be lovely with the yellow blossoms.  I ended up stuffing them with a raw lentil taco meat filling with fresh corn and zucchini from the farmer's market, and serving them with salsa made from my Grandpa's tomatoes, and some creamy guacamole.
They were so delicious!  I shared them with Eric, and as he said while eating them "It is like a party in my mouth!  So many wonderful flavors from all the fresh veggies!" I could not have said it better.

Raw Mexican Stuffed Squash Blossoms
Serves 3-4

Mexican taco meat filling:
1 cup red lentils
one medium zucchini, chopped
1 cup sundried tomatoes, soaked in water and drained well
1/4 cup chopped onion
2 tsp ground cumin
1 Tbsp chili powder
1/4 tsp chipotle powder, or to taste
1 tsp dried oregano
2 garlic cloves
salt to taste
3/4 cup raw walnuts
1 cup corn kernals

Salsa:
2 large red tomatoes, diced
about 10 yellow tear drop or cherry tomatoes, quartered
1 orange or yellow bell pepper, chopped
1/2 cup red onion, chopped
2 garlic cloves, minced
1 jalapeno, minced
1/4 cup cilantro, chopped
sea salt to taste
juice of two limes

Guacamole:
3 ripe avocados
juice of 2 limes
2 garlic cloves
sea salt to taste

12 squash blossoms

For the taco meat, you will need to start 2 days ahead. Soak the lentils in filtered water for 8 hours, then drain well and place in a sprouting jar in a well lit area (rinsing them twice a day) until tails begin to form, about 24 hours.  Once they have sprouted, add them to the food processor along with the rest of the taco meat ingredients except corn and pulse until it comes together and is chopped and looks like taco meat.  Place on a lined dehydrator tray, and dry at 115F for a couple hours until it is no longer very sticky and the consistency of taco meat. Stir in corn.
Meanwhile, make the salsa.  Combine all ingredients in a bowl and mix well.  Let sit for 30 minutes to let flavor develop.
Meanwhile, make the guacamole.  Place all ingredients in the food processor and puree until smooth.
Once all of the ingredients of the taco are ready to assemble, remove the stamen (pollen part of the flowers) from the squash blossoms.  Carefully fill the blossoms with the taco meat, and set on a plate until they are all done.  To plate, spoon some guacamole onto the plate, then top with the blossoms. Then spoon some of the salsa.  Enjoy!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. August 29, 2013 at 15:30
    Reply

    it was a wonderful meal. some great flavors all around. great job with this meal.

    • August 31, 2013 at 12:03
      Reply

      Thank you <3! Could not have enjoyed sharing it more :)!<br />

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