Add These Cannabis-Infused Recipes To Your Repertoire
February 19, 2020 in Cannabis Recipes
I am always on the hunt for fairly simple but delicious cannabis-infused recipes, geared towards those who are new to preparing their own edibles. This month’s recipes do not require a lot of preparation time and they all sound fabulous! I have selected an appetizer, a soup, a salad, a side dish, a main dish and a dessert for your delectation, to be added to your repertoire of recipes. Please be sure to share with your fellow patients!
Baked Tortilla Chips
- 8 corn tortillas
- 3 tablespoons cannabis-infused oil
- 1 tablespoon lime juice
- 1 1/2 teaspoons salt or to taste
Preheat oven to 350° F.
1. Stack the tortillas and cut into 8 wedges.
2. In a small bowl, toss tortilla wedges with canna-oil until evenly coated. Spread in a single layer on a large baking sheet and bake until just beginning to brown, about 10 minutes. Remove from oven, sprinkle with fresh lime juice and salt.
Recipe courtesy of Cheri Sicard. Makes 64 chips and serves 4
Hearty Vegan Winter Marijuana Vegetable Soup
- 1 tablespoon olive or vegetable oil
- 1 large leek thinly sliced, white part only
- 1 medium yellow or white onion, finely diced
- 1 celery rib, finely diced
- 1 large carrot peeled, finely diced
- 1 tablespoon minced garlic
- 3/4 cup red wine
- 1 tablespoon red wine balsamic, or cider vinegar
- 1 16.5 ounce can diced tomatoes with juice and 1 16.5 ounce can of water
- 4 cups vegetable stock
- 1/2 small head green cabbage, thinly sliced
- 2 cups chopped, mixed vegetables
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 grams decarboxylated kief or finely ground decarboxylated hash
- Hot sauce to taste
1. Heat olive oil over medium-high heat in the bottom of a large stockpot.
2. Add leeks and onions and sauté until starting to brown, about 10 minutes.
3. Add celery and carrots and sauté for another 5 minutes.
4. Add garlic and cook for 1 minute.
5. Stir in wine and vinegar.
6. Add tomatoes, water, vegetable stock, cabbage and mixed vegetables.
7. Bring the mixture to a boil, then lower heat to simmer for about 10 to 15 minutes or until vegetables are tender. Stir in soy sauce, pepper, oregano and kief or hash.
8. Cook, stirring, until cannabis concentrate dissolves, about 2 minutes.
Recipes courtesy of Cheri Sicard. Makes 10 cups and serves 10.
Almond, Orange and Cucumber Stuffed Cannabis-Infused Avocado
- 1/2 cup balsamic vinegar
- 3 large avocados
- 6 small clementine oranges, peeled and segmented
- 3 small cucumbers, peeled and diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped, sliced and toasted almonds
- 1 teaspoon lemon juice
- 2 tablespoons cannabis-infused olive oil
- Salt and pepper to taste
1. Place vinegar in a small saucepan over medium heat and simmer until reduced by half. Set aside.
2. Cut avocados in half lengthwise and remove pit. Take a knife and score avocado halves into small cubes, leaving outer shell intact.
3. In a small bowl, mix together orange segments, cucumber, cilantro, almonds, lemon juice, canna-oil, salt and pepper.
4. Toss to mix, then stuff into the hollows of the avocado halves.
5. Take a spoon and top each salad with a generous dab of balsamic reduction, using more to decorate the plate.
Recipe courtesy of Cheri Sicard. Serves 6
Cannabis-Infused French Bread Pizza
- 2 ounces (1/2 can) tomato paste
- 2 ounces water
- 1 tablespoon cannabis-infused olive oil
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 3/4 teaspoon Italian spice blend
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon balsamic vinegar
- 1 large loaf soft French or Italian bread
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Assorted pizza toppings of your choice: pepperoni, sausage, bell pepper, onion, mushroom, olives, anchovies, etc.
1. In a medium bowl, whisk together all sauce ingredients until well combined.
2. Cut the bread loaf in half lengthwise.
3. Spread the sauce over the two sides of the bread.
4. Spread the mozzarella in an even layer over the sauce and sprinkle with the Parmesan.
5. Add your favorite pizza toppings
6. Bake in a 400° F oven until cheese is melted and browned, about 10 minutes. Cut each piece in half and serve.
Recipes courtesy of Cheri Sicard. Serves 4.
Sweet and Spicy Mota Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/3 cup panko breadcrumbs
- 1 teaspoon minced garlic
- 1/4 cup minced yellow or white onion
- 2 grams ground cannabis bud
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika, preferably smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons Tabasco sauce
- 1/4 cup honey
- 1/4 cup packed brown sugar
- 1/4 cup orange marmalade
- 1 tablespoon corn starch
Preheat oven to 375° F.
1. Place all meatball ingredients in a large bowl and mix until all ingredients are thoroughly combined. Roll meat mixture into small balls the size of a heaping tablespoon and place onto a rimmed baking sheet. Pour water in the baking pan to come about halfway up the sides. Carefully transfer to the oven and bake until meatballs are cooked, about 15 to 20 minutes.
2. Meanwhile, prepare the sauce by whisking together all sauce ingredients in a small saucepan. Cook the sauce over medium-high heat, stirring constantly, until well combined and slightly thickened. Remove the meatballs from the water in the baking pan and place in the sauce, gently mix to coat.
Recipe courtesy of Cheri Sicard. Makes 24 meatballs and serves 8
Amazing Vegan Cannabis-Infused Chocolate Pudding
- 1 ripe medium banana
- 1 ripe medium avocado
- 3 tablespoons cocoa, preferably Dutch process
- 2 tablespoons agave nectar or maple syrup
- 1 teaspoon vanilla extract
- 1/4 gram kief or hash decarboxylated, finely ground
- 1-2 tablespoons water
- Vegan whipped topping (optional)
1. Place all ingredients except water in a blender or food processor and process until smooth, stopping to scrape down the sides.
2. Blend in enough water to bring to the thickness of chocolate pudding. Chill until ready to serve.
3. Serve with vegan whipped topping (optional).
Recipe courtesy of Cheri Sicard. Serves 2