Recipes

Vietnamese Lemon Kush Kief Spring Rolls

24-Jun-2016
Cuisine
Course
Serves 4 Each Person is Served 2 Spring Rolls
Prep time
25m

May 11, 2018 @ 13:14

This amazing little summer lunch item was graciously offered by Chef Jessica Catalano and can be found in her book “The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine”

Spring rolls are commonly known as “summer rolls” in Vietnam. These rolls can be filled with a variety of fresh ingredients that reflect the freshness of the spring and summer months.

The interesting method in this recipe is how Chef Catalano has paired the flavor of Lemon Kush Kief with the flavors of the dish. Like pairing red wines with dark chocolates or cheese with fruit.

Lemon Kush’s lemony taste with floral and mint undertones deepens the flavors in this dish because of the similar taste profiles in the food items.

Enjoy as an appetizer or even as a light meal.

Strain Pairings:

If you cannot find Super Lemon Haze there are several alternative strains that possess similar terpenes:

  • Lime Green Skunk
  • Lime Haze
  • Lemon Lime Kush
  • Lemon Kush
  • Key Lime Pie
  • Chernobyl

 
These are all great substitutes. Just follow your nose and taste buds to use a strain that has complementary or analogous flavor profiles. Happy strain pairing!

Please note that this recipe calls for kief which is the fine green powder found on the bud and leaves of the cannabis plant.

Kief is the dried resin glands (trichomes) and contains a high concentration of THC that will cause euphoric feelings or opium-like high that can last for hours.

When you smell the amazing aromas of fresh bud, you are smelling the kief and it also carries the strong cannabis flavors this recipe depends on.

Dosing:

Take 1 dose of dosed decarboxylated Lemon Kush kief and divide it into two. Sprinkle half of the dosed decarboxylated Lemon Kush kief and save the other half for the next spring roll. Remember, there will be 4 servings with 2 spring rolls per serving. Flip both sides of the rice paper over then roll from the bottom of the spring roll forward to encase the filling. Plate with the dipping sauce and serve.

Even though this is an appetizer dish, it is designed for a full dose per serving due to its versatility in being potentially used for a light lunch or light dinner dish. If you plan on making a medicated dish that follows these spring rolls as appetizers you can lower the medication by cutting each dose in half.

 

Vietnamese Lemon Kush Kief Spring Rolls
Print Recipe
Servings Prep Time
4 Spring Rolls - 2 rolls per serving 25 Minutes
Servings Prep Time
4 Spring Rolls - 2 rolls per serving 25 Minutes
Vietnamese Lemon Kush Kief Spring Rolls
Print Recipe
Servings Prep Time
4 Spring Rolls - 2 rolls per serving 25 Minutes
Servings Prep Time
4 Spring Rolls - 2 rolls per serving 25 Minutes
Ingredients
Spring Rolls--------------------------------------------------------------------------
Dipping Sauce---------------------------------------------------------------------
Servings: Spring Rolls - 2 rolls per serving
Recipe Notes

In a medium sized ramekin mix all of the ingredients listed under the dipping sauce section until well combined. Cover then set aside to let the flavors deepen.

Soak the vermicelli noodles in hot water until fully soft or according to directions on the package. Drain, divide into 8 small portions and set aside.

Now soak the rice papers in hot water until fully soft or according to directions on the package. Place one portion of vermicelli noodle down on one corner of the rice paper leaving a little room.

Slice 1 avocado into 8 sections and set aside. Place 1 slice of avocado on top of the vermicelli noodle. Divide the chopped lettuce mix into 8 portions or ¼ cup each.

Spread 1 portion of chopped lettuce mixture onto the avocado. Divide the shredded carrot into 8 portions or 1 tablespoon each. Spread 1 portion of the shredded carrot on top of the chopped lettuce mixture.

Place two sprigs of Thai basil on top of the shredded carrot follow by two mint leaves.

Take 1 dose of dosed decarboxylated Lemon Kush kief and divide it into two. Sprinkle half of the dosed decarboxylated Lemon Kush kief and save the other half for the next spring roll.

Remember, there will be 4 servings with 2 spring rolls per serving. Flip both sides of the rice paper over then roll from the bottom of the spring roll forward to encase the filling.

Plate with the dipping sauce and serve.

Even though this is an appetizer dish, it is designed for a full dose per serving due to its versatility in being potentially used for a light lunch or light dinner dish.

If you plan on making a medicated dish, follow these spring rolls as appetizers you can lower the medication by cutting each dose in half.

Dark Chocolate Quinoa Breakfast Bowl

15-Jun-2016
Quinoa Dark Chocolate Dish
Cuisine
Course

Mar 13, 2018 @ 23:28

A simple, uncomplicated dark chocolate quinoa breakfast dish that’s perfect to make while your mind is a little foggy and the coffee is still brewing. This is a dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder. With only seven ingredients this is a healthy, hearty plant-based breakfast or snack.

We send our gratitude and acknowledgements to MinimalistBaker.com for this fine work.

How to add cannabutter to this recipe and make it an edible:

To make this recipe into an edible, we’ve added cannabutter to it and this is how you determine the right amount of cannabutter to use.

As part of a cannabis-infused meal

If this dish is part of a three-course edibles meal – as in appetizer, entree, and dessert, then each of those 3 courses should have 1/3 of a per-person quantity of cannabutter – per serving. So each of your guests would have received a full dose of cannabutter by the end of the meal.

Add a 1/3 of a per-person quantity of cannabutter to the recipe for every serving the recipe yields.

As a single serving edible

If this will be the only offering of the day infused with cannabis, then add one full per-person quantity of cannabutter to the recipe for every serving the recipe yields.

If the cannabutter you added was less than what the recipe called for, then add the remaining butter you need using regular butter.

Salted or unsalted cannabutter

Something to always pay attention to in a recipe is if it calls for regular or unsalted butter. It will make a big difference if a recipe calls for unsalted butter plus salt – and instead you use regular salted butter and and add salt. You may have just doubled the salt the recipe calls for and the amazing taste from your results is gone. Salt, like all the other ingredients in your recipe, is a very careful blend of flavors and notes.

Unless you’re eating a potato chip, salt plays a supporting role in a recipe. If all you have is salted butter, then you should be able to eliminate the salt that recipe calls for – sample your work as you cook to decide.

How to determine a per-person dose of cannabutter

For instructions on how to arrive at a single per-person quantity of cannabutter, please refer to the instructions here.

Arriving at what makes for a good per-person amount of cannabutter is a bit of a process, so don’t wait until the last minute to work through this step.

For more information

You can find further reading here about making infused foods. Please refer to the following posts.

Quinoa Dark Chocolate Dish
Dark Chocolate Quinoa Breakfast Bowl
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Quinoa Dark Chocolate Dish
Dark Chocolate Quinoa Breakfast Bowl
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Ingredients
Servings: People
Recipe Notes

Serving options_________________________________________________________________

- Mixed berries

- Sliced banana

- Coconut sugar

- Hemp seeds or chia seeds

- Pears thin sliced and dusted with Cinnamon

- Walnuts

Preparation_________________________________________________________________

1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.

2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.

3. Add almond milk, coconut milk, and a pinch of salt, and stir.

4. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.

5. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.

6. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.

7. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional). Add a softened dose of cannabutter to the top of the hot Quinoa like a garnish. See above for cannabutter dose instructions.

8. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

Quinoa Dark Chocolate Dish
Dark Chocolate Quinoa Breakfast Bowl
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Quinoa Dark Chocolate Dish
Dark Chocolate Quinoa Breakfast Bowl
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Ingredients
Servings: People
Recipe Notes

Serving options_________________________________________________________________

- Mixed berries

- Sliced banana

- Coconut sugar

- Hemp seeds or chia seeds

- Pears thin sliced and dusted with Cinnamon

- Walnuts

Preparation_________________________________________________________________

1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.

2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.

3. Add almond milk, coconut milk, and a pinch of salt, and stir.

4. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.

5. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.

6. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.

7. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional). Add a softened dose of cannabutter to the top of the hot Quinoa like a garnish. See above for cannabutter dose instructions.

8. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.