A festive cannabis roast for your Christmas menu
We were on the lookout for a roast recipe that doesn't require animal products, at the same time contains the healthy active ingredients of cannabis and brings the necessary festivity. Finally, after a few attempts, we developed this delicious canna-marron nut roast and perfected it for you. It's aromatic, juicy and also goes well with dumplings. In the recipe you will learn how to make an excellent vegan gravy. The good thing about this cannabis dish is that you can prepare it, so you don't have to stand in the kitchen when your guests are already looking forward to the high menu and you'd rather chill out a bit. The cannabis chestnut roast can be prepared the day before. Before serving the next day, it is simply reheated together with the gravy. The roast can easily be frozen.
When the guests arrive, all you have to do is put the Brussels sprouts in the oven, heat the roast with the sauce and cook the noodles or dumplings.
Ingredients For the cannabis marron roast:
- 200g brown rice/natural rice
- 5 tbsp tamari soy sauce
- 40g ground linseed
- 1 medium onion
- 200g mushrooms
- 1 clove of garlic
- 200 cooked chestnuts (shrink-wrapped, canned or home-cooked)
- 2-3 carrots
- 80g walnuts
- 2 tablespoons cannabis oil
- 2 sprigs fresh rosemary, marjoram and parsley
- 1 tablespoon Blasmico vinegar
- 50g chickpea flour
- Pepper
- Salt
- and...
a loaf tin (approx. 25 x 10cm)
This is how it works:
First, place the porcini mushrooms in about 350ml of warm water, cover and soak for later. The cannabis chestnut roast has a baking time of one hour.
Rinse 200g brown rice under running water and cook with approx. 750ml water as described in the package instructions. The cooking time may vary from one type of rice to another. If necessary, add more water to the boiling rice.
When the rice is soft, take it off the heat, add 1 tbsp of soy sauce and salt, mix everything together and leave the rice to swell further with the lid closed.
Mix the ground linseed with water and leave to swell. Finely chop the onion, clean and finely dice the mushrooms and finely chop the garlic clove.
Then we crumble 200g of cooked chestnuts into a bowl, slice the carrots and chop the walnuts into small pieces. Now we preheat the oven to 200°C.
Put 1 tbsp cannabis oil in a pan with the onions and garlic and sauté briefly. Then add the mushrooms and continue to fry until they collapse. Season the mushrooms with salt and pepper and add 1 tablespoon of balsamic vinegar and allow to simmer. Now remove the pan from the cooker.
In a large bowl, mix the cooked rice, the swollen linseed, the fried mushrooms, the crumbled chestnuts, the grated carrots, the chickpea flour, the soy sauce, the chopped herbs, the chopped walnuts, 1 tablespoon of cannabis oil and salt and pepper.
Mix all the ingredients well and pour the resulting mixture into a loaf tin and smooth it out. Sprinkle the roast with a few rosemary needles and bake in a fan oven at 200 degrees. The roast is ready after about 1 hour.
Before you slice the cannabis roast, you should first let it cool down completely. This makes it firm and gives it a good consistency. Therefore, it is always possible to prepare the roast the day before and store it in the fridge overnight. Before serving, reheat the roast in the oven.
The Brussels sprouts garnish
Ingredients for the Brussels sprouts garnish:
- 600g Brussels sprouts
- 2 tbsp olive oil
- 2 tablespoons cannabis olive oil
- Salt and pepper
- 2 tbsp. lemon juice
- 2 tbsp pomegranate seeds
Make the Brussels sprouts garnish:
Preheat the oven to 200° C convection oven. Wash the Brussels sprouts, remove the stalk and the outer leaves, cut in half or into thicker slices. Mix the Brussels sprouts with 3 tablespoons of olive oil, add salt and pepper and bake in the oven at 200° C for about 25 minutes. Turn them from time to time. When the Brussels sprouts are ready, season them with a little lemon juice, salt and cannabis oil. A few pomegranate seeds are a nice decoration.
vegan cannabis gravy
Ingredients for the gravy:
- 20g dried porcini mushrooms (soak in warm water for about 1 hour)
- 100g onion
- 150g parsley root
- 200g carrots
- Half a red pepper
- 150g leek
- 1 clove of garlic
- 2 tablespoons cannabis oil
- 2 tbsp tomato paste
- 3 tablespoons balsamic vinegar
- If desired: a sprig each of thyme and rosemary
- 50ml red wine
- 2 tbsp tamari soy sauce
- 1 bay leaf
- 2-3 crushed juniper berries
- 25g spelt flour or cornflour (always stir cornflour into cold water beforehand and then add it to the sauce, otherwise it will clump).
- 30g high quality margarine
This is how the wonderful cannabis gravy is made:
Halve an onion of about 100g unpeeled. Wash and finely dice the carrots, peel the parsley root and cut into small cubes. Wash the leek and cut into fine rings. Then core half a red pepper and cut it into small pieces. Peel and chop the garlic.
Heat a pot with a tablespoon of oil and fry the onions in it, cut side down. Now add all the vegetables, the leek, the garlic and 2 tablespoons of tomato paste. Fry everything together briefly and deglaze with a dash of balsamic vinegar. Optionally, you can add some fresh rosemary and thyme and a dash of red wine. Pour 700 ml of water over all the ingredients and add 2 tablespoons of soy sauce. If you like, you can add 2-3 crushed juniper berries and 2-3 bay leaves. Now add salt and pepper and let everything simmer for 30 minutes.
Then everything is poured through a sieve and the gravy is collected. The cooked vegetables can go to the compost.
The soaked porcini mushrooms are also poured through a sieve, heated in a pan with some cannabis oil and then added to the gravy. Now we add vegetable stock and possibly 1 tablespoon of cannabis oil, stir the sauce again vigorously and we are ready to serve it.
Bread dumplings for the Christmas menu
Ingredients for the bread dumplings:
- 450g white stale buns
- 300ml soy milk
- 100g onion, finely chopped
- a small pinch of nutmeg, freshly grated
- 1 tsp salt
- No-Egg corresponding for 3 eggs
- 1 bunch parsley, 30g
Preparation:
Cut the bread into cubes and place in a large mixing bowl.
Chop the onion very finely and add to the bread cubes.
Remove the stalk from the parsley, also chop finely and add to the bread cubes.
Heat the soy milk together with the nutmeg and pour over the bread cubes. Then add the salt and mix the No-Egg according to 3 eggs and the instructions on the packet.
Knead all ingredients well and form into bread dumplings. If the mixture is too liquid, you can simply add breadcrumbs. If the mixture is too firm, add a little water.
Place the pre-shaped bread dumplings on a plate and bring salted water to the boil. When it boils, turn down the heat. You should throw in the dumplings when the water stops bubbling and then let them steep for 20 minutes until they rise to the top. Make sure that the bread dumplings do not boil, otherwise they would easily fall apart.
Finally: Arrange all the ingredients, the roast, the dumplings or noodles, the Brussels sprouts garnish and the sauce nicely on plates and decorate the whole thing with some young cannabis leaves.
Go back to the complete cannabis Christmas menus here:
