Cannabis Pad Thai Recipe
Ingredients:
4 zucchinis
2 cucumbers
1 medium tomato, sliced into wedges
1 tablespoon freshly ground ginger
1/2 cup hemp oil
*1/4 cup cannabis olive oil
1 teaspoon coriander seeds
1 ½ teaspoons tamarind
Juice of 1 lemon
1 clove garlic
3 black olives, pitted
1 handful Crimini or white mushrooms, quartered
3 teaspoons soy sauce
Put ginger, olive oil, coriander seeds, tamarind, lemon juice, olives and garlic in a food processor and blend until well liquefied. Slice the zucchinis and cucumbers lengthwise as thinly and narrowly as possible to make noodle-like strands. Place the strands in a large bowl and gently toss with the ginger-olive oil sauce. Add soy sauce and toss again. Garnish with mushrooms, tomato slices and parsley sprig.
*Cannabis Olive Oil Ingredients:
200 grams cannabis shake
3 liters extra-virgin olive oil
Place cannabis in a crock pot, and add just enough olive oil to cover the cannabis. Turn crock pot on high and cook for two hours, then turn heat down to low and cook for an additional four to six hours, stirring every 10 minutes. Strain warm oil through cheese cloth, then strain through silkscreen (with a minimum 200-thread count per inch). Store in mason jars or plastic containers in a cool, dark place. It will keep for up to three months.
If TWB readers have another solid method for this recipe, feel free to post it in the comments so that others can try it out! The following recipe appeared at Culture Magazine
