I made a simple squash blossom soup with sauteed garlic, leeks and squash blossoms.Then I added vegetable stock, oregano, a little silk creamer and salt and pepper in that order. The squash blossoms have the mild flavor of zucchini.
These fried squash blossoms are stuffed with a cashew cheese which contains cashews, watercress, garlic, olive oil, lemon and salt. For the batter I used a flour batter and a mustard and water bath which can a good substitute for egg bath but not in this instance. I will go with something much lighter in the future. They definitely passed the yummy test though.