Let’s put our ganja budder from last issue to good use! This is a great dish to serve guests. Please don’t be intimidated by the long list of ingredients. They’re all basic items that come together easily. Try to use organic products when possible, and wash vegetables thoroughly before use.
Saut? in frying pan with 2 tbsp. olive oil until tender:
1/2 lb. extra firm tofu, cut into small cubes*
3/4 cup cauliflower, broken into small florettes
1 carrot, sliced thinly
1 small onion, chopped
1/2 red pepper, chopped
5 button mushrooms, sliced
3/4 cup broccoli, broken into small florettes
1/2 cup green peas (frozen works well)
* extra tip: fry tofu first with a little soy sauce to give it nice browned edges. Then add the other veggies.
Once your vegetable mixture is ready, add 1 heaping tbsp. of each of the following herbs:
finely chopped cannabis (add more to increase potency)
thyme (I like extra thyme in mine)
sea salt & pepper (to taste)
Set this mixture aside while you prepare the sauce.
4 tbs. ganja budder (CC#35, Ganja Budder)
4 tbs. unbleached white flour (or whole wheat)
2 cups plain milk or soy milk
4 cloves garlic, minced
Melt budder in saucepan over medium heat. Add garlic and saut? for 1 minute. Add flour and stir until you reach a paste-like consistency. Then add milk very slowly, stirring constantly until you reach a gravy-like texture.
Combine vegetable mixture and cannasauce.
Serve immediately over your favorite pasta.
If you don’t have ganja budder, you can use regular butter for the sauce and add 1/8 – 1/4 oz. of finely chopped buds instead. Chop right into the pan so you don’t lose trichomes!
For even more fun, add 3-4 grams magic mushrooms instead of regular mushrooms!
Serves 2 (with major munchies) or 3-4 regular portions.
? Watch Cici’s Shake ‘n Baked! cooking show on Pot-TV: www.pot-tv.net.