Here is a small selection of our recipes. To view all of the hand picked recepies we have prepared for you, please visit The Hemp Cookbook webiste.
If you would like to print out one of these recipes, please click on the PRINT link to open the recipe in a printer friendly window.
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| Balsamic Hemp Vinaigrette Dressing |
| Servings: |
1 1/4 cups |
| Preparation Time: |
Overnight |
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| Directions: |
1 sprig fresh oregano
1 sprig fresh thyme
1 cup hemp oil
1/4 cup balsamic vinegar
salt and pepper to taste
Whisk oil and vinegar together and pour over herbs and spices. Store in a glass jar or container. Refrigerate overnight. |
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| PRINT |
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| Vegan Hemp Pesto |
| Servings: |
1 1/4 cups |
| Preparation Time: |
15 minutes |
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| Directions: |
1/3 cup hulled hemp seeds
2/3 cup hemp oil
3 to 4 large cloves of garlic
1/2 cup nutritional yeast
1 bunch fresh basil leaves
A pinch of salt
Combine in a processor and pulse until coarsely blended.
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| PRINT |
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| Power Hemp Pop Corn |
| Servings: |
A room of movie watchers |
| Preparation Time: |
10 minutes |
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| Directions: |
Pop a cup of pop corn in an air popper.
To the bowl of pop corn add:
A liberal amount of hemp oil
Nutritional yeast
Balsamic vinegar (just a little)
Sea salt to taste |
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| Immune Boosting pop corn! |
| PRINT |
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| Wild Rice Salad with Cumin-Hemp Vinaigrette |
| Servings: |
Serves 6 |
| Preparation Time: |
30 minutes |
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| Directions: |
Wild Rice Salad:
4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced
Cumin-Hemp Vinaigrette:
2 tablespoons rice vinegar
1 tablespoons agave nectar
2 tablespoons ground cumin
1/2 cup hemp oil
Salt and pepper
Procedure:
1. Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst.
2. Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus.
3. Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides.
Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away
and discard. Dice pepper and mix together with other vegetables.
4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.
5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature. |
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| PRINT |
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| Avocado Salad with Hemp-Balsamic Reduction |
| Servings: |
Serves 4 |
| Preparation Time: |
15 minutes |
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| Directions: |
Ingredients:
3 ears of corn
1 cucumber
1 red onion
1/4 cup loosely packed mint
1/4 cup hulled hemp seed
1/4 cup hemp oil
1 cup balsamic vinegar
4 avocados
8 oz fresh salad mix
Procedure:
1. Shuck corn and roast in the oven for 10 minutes. Remove corn kernels from cob by running a knife alongside the cob
2. Peel and dice cucumber into corn kernel sized cubes
3. Peel and dice red onion into similar size
4. Fold mint leaves and thinly slice
5. Combine mint, corn, cucumber, hulled hemp seed and red onion in bowl and cover with hemp oil. Season with salt and pepper
6. Over medium heat, reduce one cup of balsamic vinegar until it is syrupy (about 12 minutes) Let cool.
7. Slice avocado in half. Carefully remove skin leaving two perfect halves.
8. Place washed fresh salad mix in the center of the plate and put two avocado halves on top. Fill the avocado with the corn-mint salsa. Drizzle with balsamic glaze. |
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| PRINT |
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| Cilantro Shrimp Salad |
| Servings: |
Serves 6 |
| Preparation Time: |
20 minutes |
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| Directions: |
Ingredients:
1 lb medium shrimp, diced
1 inch ginger, grated
3 thai chili, chopped
1 tablespoon garlic, chopped
1 tablespoon sugar
2 tablespoon nam pla (fish sauce)
1 red onion, finely diced
4 baby bok choy
2 lbs green papaya
2 lbs green papaya
1/2 bunch cilantro
3 tablespoon peanut oil
2 tablespoon hemp oil
2 scallions
1/4 cup toasted peanuts
Procedure:
1. Clean and de-vein shrimp. Dice each shrimp into four equal pieces. Reserve.
2. Combine grated ginger, thai chilies, garlic, sugar, nam pla and red onion. Whisk together. Thirty
minutes before cooking shrimp add marinade to shrimp.
3. Add washed and halved baby bok choy to salted boiling water for three minutes. Place bok choy in an
ice bath until cold.
4. Peel and deseed the green papaya and shred or cut into fine slivers.
5. Pick and wash cilantro leaves and reserve.
6. Heat a frying pan over medium-high heat until it smokes. Add peanut oil and wait an additional
minute. Add the marinating shrimp and cook for two and a half minutes or until the shrimp are
translucent.
7. Add hemp oil, toasted hulled hemp seed, scallions and cilantro leaves
8. Place shrimp over green papaya and baby bok choy.
9. Sprinkle peanuts over the top |
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| PRINT |
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| Spinach Walnut Hemp Manicotti with Eggplant Puree |
| Servings: |
Serves 4 |
| Preparation Time: |
40 minutes |
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| Directions: |
Hemp Pasta recipe
Filling:
1 tablespoon vegetable oil
1 small clove garlic, chopped
1 lb spinach
3 oz walnut
2 tablespoon hemp oil
4 oz cream cheese
2 oz heavy cream
1 tablespoon sliced basil
Eggplant Puree:
1 eggplant
1/2 cup olive oil
8 cloves garlic
2 sprigs thyme
Procedure:
1. Make pasta dough and roll out to the "1" setting.. Cut into 5X7 rectangles and keep refrigerated and covered.
2. Heat vegetable oil over medium-high heat. Add chopped garlic, walnuts and cleaned spinach. Saute
for about 1 minute until spinach has wilted. Place mixture in blender and puree.
3. Place pureed mixture in a bowl. Incorporate hemp oil, cream cheese and heavy cream. Wash and dry basil leaves. Thinly slice basil leaves and combine. Reserve.
4. Peel eggplant and cut into cubes. In a medium sized saucepan add eggplant, olive oil, whole peeled garlic cloves and thyme sprigs. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The garlic should be soft and lightly brown. If the garlic begins to burn it should be discarded.
Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.
5. In salted boiling water add pasta sheets and cook for about one and half minutes. Remove from
water and pat dry. Heat spinach mixture and add to center of manicotti and roll. Heat the eggplant mixture to slightly warmer than room temperature and serve. |
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| PRINT |
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| Garlic Hempen Hummus |
| Servings: |
Makes 2 cups |
| Preparation Time: |
10 minutes |
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| Directions: |
2 cups drained chickpeas, plus 1/4 cup of liquid in reserve
1/4 cup tahini
1/4 cup lemon juice
3 tablespoons hemp oil
4 cloves garlic
2 tablespoons hemp flour
1/4 teaspoon cumin
1 tablespoon hulled hemp seed
Salt to taste
Place all ingredients into processor. Add liquid reserve to adjust texture. Add oil to adjust texture if needed. Salt to taste. Sprinkle with hulled hemp seeds. |
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| PRINT |
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| Buttermilk Hemp Vinaigrette |
| Servings: |
1/2 cup prepared dressing |
| Preparation Time: |
15 minutes |
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| Directions: |
Buttermilk Hemp Vinaigrette
1/4 cup buttermilk
2 tablespoons hemp oil
2 tablespoons white wine vinegar
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mixed fresh herbs of your choice such as basil, thyme, or oregano
Put ingredients into a blender and blend on very low until herbs are well chopped and mixed. |
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| PRINT |
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| Carrot Ginger Soup with Hemp Oil and Honey |
| Servings: |
4 large bowls |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
1 tablespoon olive oil or any heat stable oil
1 coarsely chopped onion
3 cloves garlic, chopped
1 teaspoon cumin seeds
2 tablespoons fresh ginger, chopped
5 large carrots, chopped
1 potato peeled and chopped
6 cups stock
Salt and pepper
2 tablespoons honey
2 tablespoons hemp oil
Directions
Bring potatoes and carrots to boil in stock.
Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Add the onions, ginger and garlic. Sauté for about five minutes then transfer them to the stock pot. Simmer the ingredients together for about 30 minutes.
Puree with a blender or a processor and add salt and pepper to taste.
Serve with honey and hemp oil drizzled on top. |
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| PRINT |
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| Sautéed Spinach and Garlic over Kamut Rotini |
| Servings: |
Serves 4 |
| Preparation Time: |
20 minutes |
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| Directions: |
Ingredients
1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
Salt and pepper
1 pound kamut rotini
½ cup hulled hemp seeds
1 tablespoon hemp oil
2 bunches trimmed, washed spinach
Directions
Bring 2 liters of salted water to a boil. Add the rotini. Cook on medium heat, uncovered for 12-15 minutes.
While the pasta is cooking, heat the olive oil in a pan on medium high heat.
Sautee the garlic for 1-2 minutes.
Before the garlic begins to brown, add spinach and cook until just wilted. Add a generous pinch of salt, then remove from heat.
Drain the rotini. Transfer to a large pasta serving bowl. Toss with spinach and garlic, hulled hemp seeds, and hemp oil. Sprinkle with freshly ground pepper. Serve with slices of tomato or avocado. |
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| PRINT |
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| Thai Hemp Noodles |
| Servings: |
Serves 4 |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
3 tablespoons whole hemp seeds, toasted in a dry skillet
1 16 oz pkg dry pasta-linguine
6 cloves garlic, pressed
5 tablespoons sugar
4 tablespoons cooking oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 T chili sauce
1/4 cup hulled hemp seeds
2 tablespoons hemp oil
3 green onions
1/2 cup chopped fresh cilantro
Directions
Cook pasta according to normal. Drain. Transfer to a serving bowl.
Over Medium heat, heat cooking oil and garlic. Simmer softly for one minute. Dissolve sugar into oil. Add soy sauce, vinegar, chili sauce. Remove from heat. Add hulled hemp seeds, hemp oil, onions and cilantro. Garnish with toasted hemp seeds. |
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| PRINT |
