HEMP EATS
Indulge in tasty hemp-infused recipes that offer some nutrition without sacrificing flavor
Veggie Burgers A truly satisfying veggie burger, which with the help of rich, flavorful, and nutritious ingredients like hemp seeds, quinoa and black beans will definitely hit the spot. Not your typical“ bootleg burger,” this veggie burger is the real deal.
2 cups cooked quinoa 1 can black beans, rinsed and drained 1 scallion( 1 / 2 oz), finely chopped 3 oz yellow onion, finely chopped 2 cloves garlic, finely minced 2 oz( or 1 small) red bell pepper, finely chopped 1 medium carrot, grated 1 / 3 cup whole wheat flour ½ cup hulled hemp seeds ¼ tsp chili powder ¼ tsp ground cumin 2 tbsp hemp seed oil 1 egg 2 tbsp salt Vegetable oil, as needed Whole wheat buns, as needed 2 tomatoes, sliced 2 cups baby spinach,( optional) Spicy Hemp Aioli *, as needed
Start by throwing everything, except for the buns, tomatoes, spinach, and hempseed aioli into a large bowl. Mash all ingredients together thoroughly with your hands or a potato masher( chunks are okay).
Coat the bottom of a large non-stick pan with vegetable oil, and place over mediumhigh heat.
Form the burger mixture into 7-8 patties, depending on how big you want your burgers to be, and sprinkle with salt on each side. Place the patties into the heated pan, pressing them down gently. Work in batches, or with two pans at a time. Cook the burgers 6-7 minutes per side, lowering the heat if the pan gets too hot.
Toast the buns in a lightly greased pan until lightly golden. Place a few leaves of baby spinach on the bottom bun of each burger. Follow with veggie burger, a tomato slice, and a large dollop of spicy hemp aioli. Top with a bun, and don’ t hesitate to dig in!
* Spicy Hemp Aioli 1 egg 3 tsp chipotle in adobo 1 tbsp lemon juice 2 cloves garlic ½ cup hemp seed oil Salt, to taste
Using a food processor or blender, combine egg, chipotle, lemon juice, and garlic until smooth. With the machine still running, slowly drizzle in the oil. Season to taste with salt.
Phyllo Cigars A sticky, sweet apricot hempseed mixture rolled inside flakey phyllo dough and highlighted with hints of crispiness and nuttiness – the perfect treat that you will always be worthy of.
You will need: 1 cup dried apricots, chopped 1 cup hulled hemp seeds ½ cup honey, plus more for drizzling 2 tsp orange zest ¼ tsp cinnamon 2 sheets phyllo 4 tbsp melted butter( or margarine) sugar, as needed
Start by preheating your oven to 375 degrees Fahrenheit and lining a sheet pan with parchment paper.
Next, combine the first 5 ingredients in a bowl. This is your filling.
Work with one sheet of phyllo at a time. This thin dough has a tendency to dry up quickly, so cover the dough you are not using at the given moment with a damp kitchen towel.
Brush the sheet with butter and sprinkle all over with sugar. Cut the sheet into 6 equal rectangles
Line the apricot filling along the bottom edge of each rectangle, leaving about a ½-inch border. Fold the sides over the filling, brush with more butter, and roll up like a burrito. Arrange the rolled cigars on the sheet pan, and brush with butter.
Place into preheated oven for 20-25 minutes, until lightly golden. Let cool slightly and drizzle with honey. This recipe makes 12 cigars.
The following recipes were created by New York City Chef Inga Voloshin who was sponsored by Hemp Oil Canada to create delicious and healthy recipes involving hemp.
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