Pumpkin and Zucchini Blooms Stuffed with Tofu Ricotta

Name: Pumpkin and Zucchini Blooms Stuffed with Tofu Ricotta
Ingredients: Tofu ricotta; 100 grams tofu; juice of 1/2 a lemon; pinch of salt; lemon zest; smallest blueberries; 4 walnuts chopped; tablespoon of dried berries; 1/2 a medjool date chopped; 1/2 a cup of sourdough; tablespoon of besan flour; water to thin out the batter; pinch of salt; saffron strands

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Gauravi

161 recipes

Ingredients

Tofu ricotta
100 grams tofu
juice of 1/2 a lemon
pinch of salt
lemon zest
smallest blueberries
4 walnuts chopped
tablespoon of dried berries
1/2 a medjool date chopped
1/2 a cup of sourdough
tablespoon of besan flour
water to thin out the batter
pinch of salt
saffron strands

Preparation

Tofu ricotta
Roughly blend 100 grams tofu with juice of 1/2 a lemon and a pinch of salt
Add ins lemon zest, smallest blueberries in all of the land , 4 walnuts chopped and a tablespoon of dried berries (Lingon berries) and 1/2 a medjool date chopped
Sourdough batter
A cup of sourdough discard or starter mixed With a tablespoon of besan flour , water to thin out the batter , pinch of salt and saffron strands. Adding sweetener is optional to the batter
Stuff the tofu ricotta in the flowers , seal the petals dip in the batter and pan fry on a well seasoned pan using coconut oil
Serve with warmed berries and a drizzle of your preferred sweetener I used plan jaggery syrup
Repurposing of leftover ricotta filling and batter
Mix the leftover tofu ricotta into the batter and it’s ready to be pancakes, just a teaspoon bicarbonate soda to a cup of batter to make ricotta pancakes

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