So here’s a question: Just how adventurous are you when it comes to food? According to a recent national survey, Canadians consider themselves foodies with a sense of culinary adventure. We know that’s true because we’re obsessed foodie getaways tours that take us to far flung countries.
COOKING WITH CANNABIS: 4 POT RECIPES THAT’LL MAKE YOU REALLY HAPPY
WHAT YOU NEED
- 3 1/3 tablespoons of melted marijuana butter
- 1 1/2 cups of all-purpose flour
- 5 tablespoons of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups of milk
- 1/2 teaspoon of vanilla
- 2 large eggs
- 1 pint or basket of strawberries
- 3 ripe mashed bananas
WHAT YOU DO
- Prepare your strawberries by removing the stems, slicing, and lightly mashing them with 2 tablespoons of sugar. Set aside for an hour. Meanwhile, in a large bowl, make a dry mix by combining the flour, remaining 3 tbsp of sugar, salt and baking powder.
- In another bowl, make a wet mix by mixing the melted marijuana butter orregular butter with the milk, mashed bananas, eggs and vanilla, then combine the wet and dry mixes. This makes a batter that is slightly lumpy batter, ensuring fluffiness.
- Heat a bit of oil in your pancake griddle or frying pan and pour desired amount of batter onto the frying pan. Cook each pancake until the top batter has bubbled and firmed up a bit. Then flip the pancake and cook until the other side is golden brown. Finally, serve your pancakes with butter, prepared strawberries, and syrup if you choose. Enjoy.
CANNABIS PESTO PIZZA
Cannabis Product: 1 C Cannabis oil (recipe) Pesto
- 2 C basil
- 2 garlic cloves
- 1/4 C parmesean cheese
- Salt, to taste
- Pizza dough, rolled and/or ready-made
- Tomatoes, sliced
- Goat cheese, crumbled
- Mozzarella, shredded
- Red peppers, diced
WHAT YOU DO
- Puree pesto ingredients with cannabis oil in a food processor. If the potency of the cannabis oil is on the high end, mix conventional oil and cannabis oil to make a whole cup.
- Spread pesto on rolled or pre-cooked pizza dough and top with your favourite flavours. We chose tomatoes, goat cheese, red peppers, and mozzarella.
- Cook pizza until browned on medium-low heat at a temperature less than 245 °F to avoid vaporizing the majority of the cannabinoids.
- Party on!
Cannabis Product: Ground cannabis
- 4 avocados – peeled, pitted, and mashed
- 2 lime, juiced
- 1 small red onion, diced
- ⅓ C cilantro, finely chopped
- 14 g cannabis, ground into a fine powder
- 2 roma tomatoes, chopped
- 1 clove garlic, smashed then minced
- Black pepper, freshly ground
- Sea salt, finely ground
- Cayenne pepper
- Chiles (serrano, jalapeno, etc.), diced
WHAT YOU DO
Cannabis Extraction Method: Cannabis cooking oil
- 1 tbsp olive oil
- 4 tbsp cannabis cooking oil
- 2 tsp toasted sesame oil (or 1 full tbsp if you want to increase the sesame flavor)
- 2 tbsp Earth Balance butter (sticks)
- 1 lb sliced portobello mushrooms
- 1 lb sliced cremini mushrooms
- 1 cup pearl onions (if frozen, thaw)
- 1 medium carrot, peeled and finely diced
- 1 small onion, julienned
- 3 tbsp finely chopped green onions
- 3 cloves garlic, minced
- 1 1/2 cup full-bodied red wine (organic if possible!)
- 2 1/4 cups organic vegetable broth
- 2 tbsp organic tomato paste
- 1 1/2 tbsp nutritional yeast
- 1 1/2 tbsp white whole-wheat flour
- Sea salt and cracked black pepper, to taste
- 1 tbsp toasted sesame seeds
- 2 cups cooked quinoa, farro, or noodles for serving (creamy mashed potatoes work wonderfully as well)
- Optional: Fresh chopped parsley and vegan sour cream mixed with 1-2 tsp cannabis cooking oil to dollop on top of each dish for added creaminess
WHAT YOU DO
- Heat 1 tbsp olive oil with 1 tbsp Earth Balance in a large Dutch oven or heavy-bottomed pot over medium heat. Cook the julienned onions with a good pinch of sea salt and a few grinds of black pepper until caramelized, about 15 minutes. Stir only a few times to prevent any burning. Remove from pan and hold.
- Raise the flame to high heat, deglaze the pot with 1/4 cup vegetable broth, and add 1 tbsp each of the olive oil and the cannabis cooking oil. In a few batches, sear the mushrooms and pearl onions until lightly colored, about 3 minutes each batch. Remove from pan and hold.
- Lower the flame to medium heat and add 2 tbsp of cannabis cooking oil along with the carrots, green onions, thyme, a pinch of sea salt, and a few grinds of black pepper. Cook for about 10 minutes, stirring occasionally. Add in the garlic and cook for two more minutes.
- Deglaze the pot with the red wine, scraping any food (the delicious bits!) that are stuck to the bottom of the pot. Turn the heat up to medium high and reduce the wine by half. Incorporate in the tomato paste and broth, followed by the caramelized onions, mushrooms, and pearl onions. Bring to a boil, reduce the heat to a simmer, and add the nutritional yeast and the last tbsp of cannabis cooking oil. Cook for about 15 more minutes.
- With a fork, combine the remaining tbsp of Earth Balance with the flour and stir into the stew. Stir in the toasted sesame oil and remaining tsp of thyme leaves and simmer for about 10 more minutes, or until the stew is thickened to the right consistency (glossy with a semi-thick saucy texture). Taste and season with sea salt and cracked black pepper as needed.
- Once ready, serve over a bed of the grain or noodle of your choice (farro or quinoa is recommended!), sprinkle with the toasted sesame seeds, and (if using) dollop with the vegan sour cream mixture. Enjoy!
Note: Dose wisely. The cannabis cooking oil amount in this recipe is a suggestion, and is highly variable depending on the strength of your cannabis cooking oil and the potency you desire. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and much wisely!