Best vegan edibles recipe

Living the vegan life requires discipline, commitment and an ability to resist temptation. Nothing goes into a vegan’s body without thoughtfulness – unless you’re stoned. Yes, vegans get the munchies, too: If there’s one sleeve of dairy- and egg-free cookies left, you might as well eat them all, right?

But it can be hard to determine the exact composition of an edible, and that’s a problem: Not only do vegans want to make sure there’s no animal product in anything they eat, but most embrace an overall philosophy of healthy consumption in all forms, and that means they want pesticide-free and organic edibles, too.

Formerly the Stoner’s Cookbook, HERB has branched out into more cannabis culture as of late, but it’s still one of the best sites to get started cooking with cannabis and making vegan edibles. You can choose from introductory cannabis tutorials and learn what “decarboxylation” means and why it’s important. The videos are ultra-helpful, with step-by-step directions, making the impossible seem totally possible. You won’t find more cannabis recipes anywhere else.

Pumpkin-Spiced Canna-Pancakes

Ingredients

• 1 cup vanilla soymilk
• 1 tbsp lemon juice
• ¼ cup coconut CannaOil
• 2 tbsp agave nectar
• 2-3 very ripe bananas (the more ripe and black/spotty they are, the tastier these will be!)
• 1 tsp vanilla extract
• 1 cup white whole-wheat flour
• ½ cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp cinnamon
• ½ tsp salt
• ½ cup walnut pieces, optional (if using, sprinkle on top of pancake while in skillet cooking)
• ½ tbsp earth balance butter

Don’t have that little bottle of pumpkin pie spice on hand? No worries! You can make your own pumpkin pie spice mix with ingredients you probably already have in your cabinet:

• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• One big pinch of cardamom

Directions

1. Add soymilk and lemon juice into a small bowl and whisk together until combined. Let sit 5 minutes.
2. Meanwhile in a medium bowl add the flours, baking powder, baking soda, spices and salt. Whisk together to fully combine. Set aside.
3. Mash the bananas in a large bowl, taking care to leave a few lumps. Add the CannaOil, agave nectar, vanilla extract, and soy milk mixture. Whisk together until combined. Set aside.
4. Place a large skillet over medium heat. While heating up..
5. 3) Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Make sure there are no dry ingredient lumps in that batter!
6. Once skillet is heated, lightly butter and test a baby-sized pancake to check for correct heat level. The pancake should begin bubbling and cooking through on the sides without burning on the bottom.
7. Once your heat level is solid, drop the batter into the skillet (about ¼ cup each) and cook for about 5 minutes on each side, or until browned and cooked through. Hold in a warm oven until ready to eat. Top with agave nectar or maple syrup and enjoy!
   
    Vegan Baking Tricks explained:

By mixing the soymilk with lemon juice, we have mimicked what buttermilk would do in a non-vegan pancake. The mixture adds a great depth of flavor and wonderful texture to our canna-cakes. Also, by using ripe bananas as the base, our pancakes are going to brown up very beautifully, just like if there were eggs in the batter. Use these baking tricks for your future vegan baking adventures!

Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. 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 munch wisely!

Special Vegan Stir Fry

Ingredients

• 1 Cup Cubed pumpkin
• ½ Cup Cubed Japanese eggplant
• 1 Cup Trimmed green beans
• 1 Red pepper deseeded and cubed
• 1 Cup Cubed extra firm tofu
• ½ Cup Chopped coriander
• 1 Lime
• 1 Tablespoon Crushed garlic
• 1 Tablespoon Crushed Ginger
• 3 Tablespoons Gluten free sweet and dark soy sauce
• 2 Tablespoons Canna-Coconut oil
• Hot sauce to taste

Directions

1. Steam pumpkin cubes for 4 minutes and reserve. 
2. Heat oil in a large wok or frying pan and add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine. 
3. Add the soy sauce along with the pepper and the beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine. 
4. Turn off heat and squeeze in the juice of half the lime and most of the coriander. 
5. Garnish with hot sauce, remaining lime wedges and coriander. 

​The most important thing is that the vegetables you choose must be fresh. Serve this with some quinoa or wild rice if you wish but it’s not really necessary. Don’t eat too much and don’t leave it in the fridge for your flatmate to accidentally eat.

Pomegranate Cannabis Vinaigrette

Ingredients

• blender or food processor
• 2 tablespoons Balsamic vinegar
• ⅓ cup CannaOil
• ¼ cup fresh pomegranate seeds
• 1 tablespoon sugar
• 1 tablespoon Dijon mustard
• ½ garlic clove, minced
• salt and pepper to taste

Directions

1. Combine all ingredients into a blender or food processor.
2. Puree until smooth.
3. Store in refrigerator for 48 hours before use.

Cannabis Pesto

Ingredients

• Blender or food processor
• ½ cup Cannaoil
• 4 garlic cloves
• 3 ½ tablespoons Pine nuts
• ¼ Parmesan cheese

Directions

1. Add all ingredients to blender or food processor.
2. Slowly mix until the ingredients are blended into a thick paste.
3. Cover and store in the refrigerator.

Cannabis-Infused Thai Vegan Soup

Ingredients

• 7 tablespoons of THC olive oil
• 2 14-ounce can coconut cream
• ½ cup mango juice
• 1 stalk fresh lemongrass, peeled and sliced
• 1 15-ounce can sweet baby corn, drained and chopped
• 1 8-ounce can sliced water chestnuts, drained
• ½ cup chopped green onion tops
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 ½ tablespoons chopped fresh mint
• 2 tablespoons curry powder
• ½ teaspoon powdered ginger
• 1 tablespoon of Sriracha hot sauce
• Fresh juice from ½ lime
• 1 teaspoon sesame oil
• Salt

Directions

1. Gently simmer the cannabis in a heavy pot for 10 minutes. Stir frequently. Slowly add mango juice and lemongrass and let it summer for 5 minutes.
2. Add corn, water chestnuts, green onions, basil, cilantro, mint, curry powder, garlic, ginger and Sriracha sauce. Let it simmer for 15 minutes, stirring frequently.
3. Finish with lime juice, sesame oil and a pinch of salt. Remove the lemongrass before serving.

Notes

Serve the dish in small bowls, adding a tablespoon of THC olive oil to each bowl.

Vegan Cannabis-Infused Red Kuri Squash Soup

Ingredients

• 1 medium red kuri squash, about 4 lbs
• 2 shallots, sliced in half
• 4 cloves garlic, unpeeled
• 2 cups water or more for desired consistency
• 1 -14 oz can full fat coconut milk, reserve 1/4 cup for garnish
• 1 lime, zested
• 2 tsp fresh ginger
• 1 ½ tbsp mild red curry paste
• 1 tsp ground turmeric
• 1 tbsp coconut sugar or maple syrup
• 1 lime, juiced
• 3 tbsp canna-olive oil

Directions

1. Preheat the oven to 400°F/205°C. Line a baking pan with parchment paper.
2. Wash the red kuri squash & cut in half, remove the seeds. Place onto the baking sheet with the shallots, cut side up. Drizzle with regular olive oil, sprinkle with salt & freshly cracked black pepper. Flip them so the cut side is facing down to bake them.
3. Wrap the whole garlic cloves with foil & place them on the baking sheet. Roast for 50 – 60 minutes or until the squash is tender when pierced with a fork or knife.
4. Unwrap the cloves & remove the peel. In a blender or food processor place the squash (leave the soft flesh on if it’s organic) shallots, garlic, coconut milk, lime zest, ginger, curry paste, turmeric, coconut sugar & a few generous pinches of salt & black pepper.
5. Blend until creamy, add some water as needed to achieve a smooth consistency. Add the lime juice & canna-olive oil, blend again. Thin out with more water for desired soup consistency.
6. Taste & adjust seasonings with more salt, pepper & lime juice.
7. Place in a pot over medium heat to warm up the soup. Ladle into bowls, garnish with coconut milk, microgreens & freshly cracked black pepper.