vegan cuisine

Cannabis Chia Seed and Berry Muffins

Dessert & Snacks, Vegan, , , , ,

Total time: 20 minutes

Yields: 20 mini muffins

Ingredients

  • 1½ cups all-purpose flour
  • 1 large egg
  • ½ cup granulated sugar
  • ¾ cup non-fat Greek yogurt
  • ¼ cup liquid CannaOil
  • 2 tablespoons honey
  • 1½ teaspoons baking powder
  • ¾ teaspoon grated lemon zest
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 1/3 cups fresh or frozen berries we used equal parts blueberries, raspberries, and cranberries
  • 2 tablespoons chia seeds

Instructions

  1. Preheat your oven to 375 degrees. Spray a mini muffin tin with cooking spray and set aside.
  2. In a medium bowl whisk the egg and sugar for about a minute.
  3. Add the yogurt, CannaOil, honey, vanilla extract, cinnamon, and lemon zest and whisk to combine.
  4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt until there are no lumps.
  5. Pour the wet ingredients over the dry ingredients.
  6. Mix until just combined. Be careful not to over-mix. An over-mixed batter makes for dense muffins. The batter will be pretty thick, almost like cookie dough.
  7. Gently fold in the berries and chia seeds.
  8. Spoon heaping tablespoons of batter into the prepared muffin tin. You should have enough batter for about 20 mini muffins.
  9. Bake for 15-17 minutes until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
  10. Let the muffins cool in the tin for about 10 minutes, and then transfer to a plate or rack to cool completely.

 

Cannabis Pickle Hummus

Appetizers, Vegan, , , , , ,

Total time: 10 minutes

Yields: 6 servings

INGREDIENTS
2 c. canned chickpeas, drained
1/2 c. chopped dill pickles, plus more for garnish
1/2 c. tahini
1/4 c. CannaOil, plus more for serving
1/4 c. pickle juice (from the jar!)
2 cloves garlic
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
1 tbsp. 
chopped dill, for garnish
Pita chips, for serving
Sliced vegetables, for serving
DIRECTIONS
  1. Place chickpeas, dill pickles, tahini, CannaOil, brine, and garlic into a food processor. Season with salt, pepper, and red pepper flakes and blend until smooth.
  2. Pour into a bowl and drizzle with olive oil. Top with chopped pickles and dill and serve with pita chips and sliced veggies.

Vegan Cannabis Spaghetti Bolognese

Entrées, Vegan, , , ,

Total time: 50 minutes

Yields: 4 servings

Ingredients

  • 2 tbsp CannaButter (or Vegan substitute)
  • 2 tbsp CannaOil
  • 8 oz baby bella mushrooms
  • 2 carrots scrubbed and cut into pieces
  • 2 celery stalks cut into pieces
  • 1 red onion cut into pieces
  • salt and pepper
  • 2 garlic cloves minced
  • 1 tbsp fennel seeds
  • 1 tsp crushed red pepper
  • 1 can whole peeled plum tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 pound pasta cooked

Instructions

  1. Heat CannaButter (or Vegan substitute) and CannaOil in a large skillet over medium-high. Process mushrooms in a food processor until chopped; add to skillet. Process carrots, celery, and onion in food processor until chopped; add to skillet. Add salt and pepper to taste. Cook, stirring often, until vegetables are tender, about 20 minutes.

  2. Add garlic, fennel, and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes.

  3. Add tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasonally, until thickened to desired consistency, 20 to 25 minutes. Serve over cooked pasta.