Pan-Fried Stuffed Squash Blossoms with Lemony Walnut Ricotta

ooh...shiny.
Pan-Fried Stuffed Squash Blossoms with 

Lemony Walnut Ricotta.

stop showing off, summer.

I've never really been one to succumb to impulse purchases while grocery shopping. I try to approach the wall of delicious chocolatey/ crunchy things one must pass through before getting to the cashier with a "don't tell me what to do" kind of 'tude. I am cheap and I can make most of this stuff my damn self. I don't need to spend a dollar on your impossibly tiny square of dark chocolate, Co-Op. So there.

And those $7 bags of raw kale chips? Don't even get me started. 

But the farmers' market is a whole 'nother story. I never fail to get distracted by shiny, new, delicious things and if those things are affordable, all the better. When these ridiculously photogenic squash blossoms caught my eye on the way out of the farmers' market yesterday I HAD to have them.
And only three dollars for 12 of the most gorgeous flowers you ever did see?
No self respecting, produce loving cheapskate could pass that up.
I plunked down some cash and made them mine.

piping walnut ricotta into blossoms.

filled.

Pan Fried Squash Blossoms with
Lemony Walnut Ricotta
(makes 12 stuffed blossoms)

1 bunch squash blossoms, about 12, 

preferably with stems attached

3/4c raw walnut pieces

1 clove garlic

2Tbsp nutritional yeast

1Tbsp fresh lemon juice

1/2tsp mellow white miso

1/2tsp ground sea salt

1/4tsp cracked black pepper

1-2Tbsp water

2-3Tbsp olive oil, for frying
extra lemon juice and black pepper for garnish.

Vegan Cranberry Orange Cornmeal Muffins

because... MUFFINS.
Vegan Cranberry-Orange Cornmeal Muffins

What better way to start your day?

So we all know the drill by now. Vegan muffins usually follow the same trajectory as vegan cupcakes; they're either dry and tasteless or over-the-top sugary. So how 'bout this: a homemade vegan muffin with a slightly savoy/ slightly sweet taste, a delicate crumb, awesome muffin-top crunch and packed full of start-your-day-off-right goodness like whole wheat, fresh cranberries and walnuts. The tartness of the cranberries blends perfectly with the subtly sweet, crunchy cornmeal and the
addition of olive oil add a rich savory note.
Sounds pretty good, right??
So...
Let's get baking.

Sliced fresh cranberries, measured and ready to go. 

Cranberry Orange Cornmeal Muffins
 (makes approximately 15 muffins)
3/4c all purpose flour
3/4c whole wheat flour
3/4c cornmeal
3/4c organic sugar
1tbsp baking powder
1tsp baking soda
1/2tsp salt
1tbsp vinegar (white or apple cider)
1tsp vanilla extract
1 1/2c halved fresh (or frozen) cranberries
1/4c raw walnut pieces (optional)
1 1/2tsp grated orange zest (optional)
1c unsweetened non-dairy milk
1/4c orange juice
1/4c olive oil*

*you can use a more neutral oil, like canola or grapeseed,
but I prefer the richer flavor olive oil

Fresh cranberries before being folded into muffin batter. 

Preheat oven to 400 degrees
Line muffin tin with paper liners.

Measure out 1 1/2c of cranberries, cut each in half, toss in a small bowl, set aside.
In a medium mixing bowl combine flours, baking powder, baking soda, salt
and 1/2c of the sugar, whisk to combine.
Add the remaining 1/4c of sugar and 2 tbsp of the dry flour mix to the cranberries and toss gently until cranberries are well coated.
Stir in orange zest.

Add non-dairy milk, orange juice, vinegar, oil and vanilla extract to flour mix.
Stir until well combined.
Add in walnut pieces.

GENTLY fold cranberries into wet mix.
If using fresh you can be a wee bit more aggressive, but the frozen will bleed.

Muffin cups filled, sprinkled with sugar and ready for baking. 

Fill muffin liners 2/3 full and shake pan gently to distribute.
Sprinkle the tops of each muffin with a pinch of sugar.
Bake for 12-15 minutes, until tops are light golden brown and
tester inserted into the center comes out clean.

Cool and enjoy!