Most stoners have an edible story. They center the likes of a weed-stenched brownie, or chocolate chip cookie. Edibles have long been sweet treats, stretching back to the very first edible recorded in history, mahjoun: a sugar and sesame ball spiked with spices and hash created by the Berber peoples of Morocco over one thousand years ago.
But this listicle is not about sweet edibles, there’s plenty of those floating about, it’s an exploration of plant-based savory dishes to make at home. Cannabis eaters, expand your canna-cuisine repertoire: Here’s twenty-five vegan cannabis infused recipes to get under your belt and get cooking.
The essentials to build a dish with. Keep a stash handy and use it as needed for a “special” meal.
Breakfast or Snack
Pop a raw vegan energy ball in the middle of your day, or start early with a protein-rich chia seed pudding. Yum.
Soup and Salads
Give an herbaceous spin to your favorite veggie-based soups or nutrient-dense salads. Keep some raw cannabis oil handy to improvise with in your sandwiches, or on hummus.
Dips and Spreads
The perfect shareable snack replete with vitamins, good fats and proteins, and a grassy kick. Serve with fresh cut vegetables and toasted sourdough bread. Dip, spread, enjoy!
(Easily substitute parmesan for nutritional yeast, or go for a vegan parmesan to give it a little tang)
Hungry for something more hearty? Whip up these vegetable-forward cannabis infused dishes for a good time. And keep an extra stash of mixed herbs (from the “Herb” Roasted Potato recipe) to pepper on pasta, sandwiches, or anywhere you’d like to layer earthy, bitter fragrant notes.