Stuffed Squash & Crispy Meat Flower
This rare breed of edible flower has a crispy meat chunk center with hemp seeds, and its petals are squash filled with mushrooms, kale, rice and chickpea cheese. It is effective at quenching hunger and making people around the table say “what’s that, it looks absolutely gorgeous.” I should note, it’s way easier to make than it looks!

Chickpea cheese:
• 1 cup chickpea flour
• 3 cups water
• 1 tsp salt, adjust to taste
• 1/4 tsp lemon juice
• 1/4 cup olive oil

Stuffed squash:
• 2 small squashes, butternut, or other small kind
• 1 tbsp of thyme
• 1 tbsp of rosemary
• 1 cup of mixed rice
• 2.5 cups of water
• 2 cups of chopped mushrooms, chopped into small pieces
• 1 cup of kale, chopped into tiny pieces
• 1/4 cup of leek, thinly sliced
• 1/4 cup of spring onions
• 1/4 cup of dried cranberries, chopped into small pieces
• 1 tbsp of olive oil, or other cooking oil
• 1/4 cup of chopped parsley
• 3x garlic cloves, minced
• 1 tsp of salt, add more to taste

Hemp-pumpkin seed nuggets:
• 1/4 cup of hemp seeds
• 1/4 cup of pumpkin seeds, ground
• 2 tbsp of garlic powder
• 1 tsp smoked paprika
• 1/2 tsp of ground clove
• 1/4 cup of nutritional yeast
• 1/2 cup of cornstarch
• 1 cup of water
• 1 tsp of salt

1.5H / SERVES 5-6

For the chickpea cheese
Take a medium-sized saucepan and add the chickpea flour and salt. Turn the stove onto low-medium heat and lightly toast the chickpea flour for 1 minute. Then, slowly add the water while continually whisking. Continue whisking almost constantly as the water evaporates and chickpea cheese thickens. When it begins to thicken, add the olive oil.
The cheese should take about 10 minutes to thicken at a low temperature. You want to cook it at a low temperature for at least 10 minutes so that the flour cooks properly, otherwise it could upset your stomach. You can stop whisking for a minute or two and cover the cheese as it continues to cook. But then remove the cover and continue to mix again. When the cheese has thickened completely and is sufficiently creamy, turn off the stove and mix in a dash of lemon. Add a little more salt if needed. It should taste creamy and yummy. Kind of like a soft scrambled egg texture, but not exactly egg flavor. The cheese will also continue to thicken as it cools. When it’s done, put it to the side while you prepare everything else.

For the stuffed squash
First, cook the rice. Add rice and water to a medium-sized saucepan and cook for about 15 minutes, or until the rice is fully cooked. (If you have a rice cooker or a better way to cook rice, you should use that instead.)
Slice each squash in half, then scoop out and discard the seedy, slimy middle part. Heat the oven to 200c/400f. Arrange all the squash halves on an oven tray, and sprinkle them with salt, thyme, rosemary, pepper, garlic powder, smoked paprika, and olive oil. Then bake them for 15-20 minutes. Once they’re soft when you poke them with a fork, they’re ready.
For the squash filling, heat a big non-stick pan. When the pan is hot, add some oil. When the oil is hot, add the mushrooms, leeks, and garlic. Sauté while continuing to mix occasionally for about 7-8 minutes, until the mushrooms are fully cooked. Then add the cooked rice, dried cranberries, spring onions, parsley, kale, and some salt. Cook for another 3 minutes while continuing to mix, then turn off the stove.
Add about 1/2 cup of the chickpea cheese into the stuffing. Add some big chunks of chickpea cheese to the rice, but don’t mix it in completely. If you mix the cheese in completely it will just melt into the rice and you won’t feel any contrast between the rice and cheese, so you just want to add some nice big chunks of chickpea cheese into the stuffing without mixing it in too much.
When the squashes are finished cooking, take them out of the oven and fill them generously with the rice-mushroom stuffing. Add a layer of extra chickpea cheese on top, and sprinkle bread crumbs over each of them. Then add a little drizzle of olive oil over each squash and put them back in the oven. Bake for 10 more minutes, or until the bread crumbs on top have browned. Then they should be done!

For the hemp-pumpkin seed nuggets:
Prepare Juicy Marbles meat into nugget-sized cubes. season them with salt, smoked paprika, ground cloves, and garlic powder. If you have time, leave them in the fridge seasoned for about 4 hours, or overnight, so the seasoning can penetrate the meat and make it more flavorful. But if you don’t have time, no worries, you can just season them and eat them immediately as well.
Heat the oven to 200c/400f. Then, cover an oven tray with a sheet of baking paper.
To make the nuggets, take 2 small bowls and 1 small plate. In 1 bowl add water, in the second bowl add some cornstarch, and on the plate add ground pumpkin seeds, hemp seeds, nutritional yeast, garlic powder, breadcrumbs, smoked paprika, and salt.
Take a meat cube, cover it in cornstarch by dipping it and rolling it in the cornstarch, then dip it in your bowl of water so that each side is wet and the cornstarch becomes sticky. Then dip the meat into the pumpkin seed-hemp mix, trying to get as much of the seasoning to stick as possible. Then put it onto the prepared oven tray. Repeat this process with each cube of meat, until all of your nuggets are ready to go in the oven. Add more cornstarch, water, or seasoning to your bowls and plate as needed.
Before putting them in the oven, drizzle the nuggets with a little olive oil. Cover them with tin foil and bake for 15 minutes. Then remove the tin foil and bake uncovered for 7-10 minutes, until the outside layer is slightly browned, but keep an eye on them so they don’t burn!

Bon appetite!