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Stuffed Squash Blossoms With Sweet Saffron Rice

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4 cups water

2 cups jasmine white rice

1 tsp saffron

3-4 Tbsp maple syrup

1 Tbsp garlic powder

1 1/2 Tbsp herbed citrus sea salt

2 Tbsp EVOO

3-4 Tbsp nutritional yeast

8-10 medium squash blossoms, rinsed

1/4 cup EVOO for "light frying"

1/3 cup nutritional yeast for coating

1 cup harissa (or plain) cashew soft cheese mixture

finish with salt and pepper

optional: cayenne mixed into the nutritional yeast coating for extra spicy blossoms

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