Cannabis cooking is often thought of as for use in cookies, brownies, and other foods for the “munchies”. But, when cooking with cannabis, it does not always need to be for making desserts or baked goods. Here are three vegetable cannabis recipes for all you healthy people, or vegetarians out there that enjoy cannabis cooking.
1 tbsp Marijuana butter
1 clove garlic, minced
2 bunches fresh spinach
1 tbsp pine nuts
1 tbsp sun-dried tomato flakes (optional)
Steam spinach. Melt Marijuana butter with garlic, pine nuts, and tomato flakes.
Pour over spinach, mix slightly, and serve.
Marijuana Asparagus with Sesame Seeds
2½ lb asparagus, trimmed
2 tbsp Marijuana oil (or melted Marijuana butter)
2 tbsp minced shallots
2 tbsp sesame seeds, lightly toasted
salt to taste
Preheat oven to 400°F.
Place oil and asparagus in an ovenproof baking dish, and toss asparagus to completely coat with oil. Bake for about 8 minutes, shaking the dish every 2 minutes or so. Add the shallots and sesame seeds, shake the dish again, and bake 1 minute more.
Transfer asparagus to heated serving bowl, and squeeze lemon juice all over.
Season to taste with salt.
Sautéed Marijuana Zucchini
6 medium zucchini, washed and trimmed
2 tsp salt
2 tbsp Marijuana butter (or Marijuana oil)
juice of ½ lemon
~Salt and freshly ground black pepper to taste
Slice zucchini into thin matchstick-like pieces (or use the small julienne disk of a food processor). Add salt, stir well to mix, and let stand 1 hour.
Rinse zucchini with water in a colander, and squeeze dry in a tea towel.
Melt Marijuana butter slowly in a heavy skillet over low heat. Raise heat to medium, and sauté zucchini for about 1 minute. Remove to a serving dish, and season with lemon juice, salt, and pepper.
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