Dinner ~ Cornmeal Stuffed Tempura Pumpkin Blossoms

Dinner: Tempura cornmeal and leek stuffed

 pumpkin blossoms served on miso tamari,

 with toasted pumpkin seeds, leafy greens and

carrot slices with greek salad dressing, and

 steamed white peaches. 

Pumpkin blossoms.

Cornmeal and leek stuffed pumpkin blossoms.

Feel like trying something unusual? At the risk of scaring some of you off, I'm posting this due to the short availability of this item, should you want to give this a try.

While at a local farmers market last weekend, I saw freshly picked pumpkin blossoms. Knowing how briefly seasonal this treat is, I quickly purchased a dozen.

I cooked up a cup of corn meal, added chopped leeks, and lightly seasoned with sea salt. I stuffed the blossoms with the cornmeal, dipped into a tempura mixture, and fried in safflower oil until lightly browned. Blossoms were placed on miso tamari to balance out the oil and then sprinkled with toasted pumpkin seeds.

Typically, when I make something that has been fried, I serve it with a much lighter item. Tonight, this was a leafy salad. Fresh, seasonal peaches, which were sliced and steamed, completed the meal. It was a quick, beautiful, and delicious dinner.

Contrary to what is presented here, vegetarians do eat more than berries and nuts (or even flowers!).

Inspired: Breakfast ~ Fresh Fruit & Broccoli

Breakfast: Fresh fruit, steamed broccoli, and homemade wheat toast.

Close to a year ago, my youngest daughter headed off to college. She has been a vegetarian since the age of 6 or 7, so it was no surprise that campus food options were carefully considered in selecting her college. Prior to entering school, she had lengthy discussions with the campus dining directors to make sure that they would be able to accommodate her desire to eat a well-balanced vegetarian diet.  

A few weeks into her Freshman year, she called home asking me to send photos of the meals which I had been preparing so she could show the dining director. Up to this point, they were making her grilled cheese sandwiches, pasta, and salads. She hoped that by showing them the photos, it may inspire them to widen their vegetarian culinary repertoire.

After snapping cell phone photos of our breakfast, lunch, and dinner plates, I would upload them to Instagram, for her to view and share. Little by little, I found distinct pleasure in seeing the beautiful, colorful meatless meals captured in photographs. They were miniature creative pieces of edible art.

It has become a passion for me to now share this deliciously, gorgeous food with you. I look forward to sharing the photos.  

I hope you are inspired.