Most marijuana edible recipes involve tons of butter, eggs and other dairy ingredients vegans wouldn't touch with a 9-foot pole. But alas, it's possible to get high off delectable vegan treats.
Here are four bomb vegan recipes that also happen to include your favorite plant:
Chocolate cookies by EatYourCannabis:
? cup Cannabis Coconut Oil, warmed to liquid
1 cup sugar
½ cup almond milk (or Cannabis Almond Milk)
¼ brown sugar
2 tablespoons water
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 cups flour (or CannaFlour)
1 cup vegan chocolate chips (optional)
? cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1. Preheat oven to 375 degrees. Grease baking sheet.
2. Mix together Cannabis Coconut Oil, sugar, almond milk, brown sugar, water, cornstarch and vanilla extract in a large bowl. Set aside.
3. Mix together flour, vegan chocolate chips, cocoa powder, baking soda, and salt in a separate bowl.
4. Add flour mixture to Cannabis Coconut Oil mixture slowly. Stir all ingredients together.
5. Form dough into 1-inch balls and place them two inches apart on baking sheet.
6. Bake in preheated oven for 8 – 10 minutes. Remove cookies from oven. Leave on baking sheet for 5 minutes.
7. Transfer cookies to a wire rack to cool before serving."
Walnut brownies by EatYourCannabis:
3/4 cup rolled oats
3/4 cup walnuts
1 cup dates
1 teaspoon vanilla extract
2 teaspoons cocoa powder
4 tablespoons Cannabis Coconut Oil
1 tablespoon almond butter
1 tablespoon maple syrup
1 tablespoon cocoa powder
pinch of salt
Use the food processor to pulse rolled oats and walnuts into a powder.Add dates, vanilla extract, cocoa powder, Cannabis Coconut Oil and salt. Process until everything is mixed together.Transfer raw Canna-Brownie mix to a lined baking sheet. Press batter down to flatten and shape. Rest brownies in fridge for a few hours to set.Mix almond butter, maple syrup and cocoa powder together. Spread glaze on top of chilled brownies before serving."
Pumpkin-spiced pancakes by The Stoner's Cookbook
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
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. 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!"
Banana bread by The Stoner's Cookbook
Cooking spray, for greasing the pan
2 cups all-purpose flour
3?4 teaspoon baking soda
1?2 teaspoon salt (kosher or sea)
1 cup sugar
1?4 cup raspberry-mint cannabutter, softened
3 overripe bananas, mashed
2 eggs (swap for 1/2 cup applesauce)
3 cups chopped pecans
1/3 cup vanilla yogurt (non-Greek) 2 teaspoons vanilla extract (swap for almond or coconut milk yogurt)
1. Preheat the oven to 340°F and spray a 9-by-5-inch loaf pan with the cooking spray. Set it aside.
2. In a medium bowl, whisk together the our, baking soda, and salt. 3. In a large bowl, beat together the sugar and cannabutter. Stir in the bananas, eggs, pecans, yogurt, and vanilla.
3. Add the dry ingredients to wet ingredients, mixing until just combined.
4. Pour the batter into the prepared pan and bake until the bread is light golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
5. Let cool for 10 minutes in the pan set on a wire rack before turning out to cool completely on the rack."
Remember, you can make most recipes vegan by swapping out eggs for applesauce (1/4 cup of applesauce per egg) and dairy milk for soy/almond/coconut milk.