canola oilenough to fill a skillet to 1″ deep (about 8 cups, depending on the size of your pan)
2cupstomato sauce(recipe above, or use your favorite)
To make the filling:
Heat a small skillet over medium heat and add pumpkin seeds. Toast them in the hot pan until they start to brown and smell nice, then chop them coarsely with a heavy knife. Set aside.
Start a large pot of water to boil on the stove. Peel potatoes if you like (I leave the skins on for taste and texture) and chop them into 1-inch cubes. Add to potatoes boiling water and boil until tender, about 12 minutes, then drain, mash a bit with a fork, and set aside.
In a large skillet over a medium-low flame, heat olive oil until it shimmers. Add garlic and cook for one minute, stirring constantly.
Add chard and sprinkle with a little sea salt. Increase burner level to medium, stirring constantly to mix chard, oil, and garlic. Cover and steam for about five minutes, until greens are wilted.
Remove lid and mix in potatoes, mashing a bit more as you go. You want it loose, but with nice potato-y chunks. Add veggie stock, lime juice, cumin, pumpkin seeds, and salt, cooking another four minutes, until the stock is absorbed. Add more stock or lime juice to taste, then remove from heat. Allow to cool before stuffing squash blossoms.
To make the sauce:
In a large, heavy bottom sauce pan, saute onion in olive oil over medium heat until soft – about five minutes. Add remaining sauce ingredients, bring up to a simmer, and remove from heat.
When mixture has cooled a bit, taste and adjust salt if necessary. Blend the sauce with an immersion blender until smooth (I just pour the sauce into my regular blender and use that… it makes far less of a splattery mess than the immersion blender).
Stuff the squash blossoms:
Gently coax open a squash blossom, being careful not to tear its tender petals. Using a small spoon, fill the blossom with about a tablespoon of filling. Twist the end of the petals to to seal the flower. Repeat with remaining flowers.
In a small bowl, combine water and chickpea/fava bean flour, mixing until well combined. If you prefer a thinner batter, add more water a tablespoon at a time until it is at a consistency you prefer.
Holding the stem end of a filled and sealed squash blossom, dip the whole thing into the batter and set on a plate. Repeat with remaining filled blossoms.
When all the vegan stuffed squash blossoms are battered, cover them and place them back in the refrigerator until the oil is ready.
In a heavy pan, heat 1-inch of canola oil until it is to frying temperature 375°F (190°C). Once oil is at the correct temperature, use a pair of tongs to gently place half the blossoms in the oil. Allow them to fry for 2 minutes, then turn them over with the tongs. Fry for another 2 minutes, or until they are nice golden brown. Remove to a plate lined with a paper towel. Bring oil back up to 375°F (190°C) and fry remaining blossoms.
Serve hot and topped with tomato sauce (or eat straight-up!). Vegan stuffed squash blossoms are perfect dipped into balsamic vinegar, too.