Ingredients Directions Combine dry ingredients in a mixing bowl and whisk together. Add wet ingredients to the dry, and stir until mixture is combined. Refrigerate for 30 minutes. Remove mixture from refrigerator and combine with seitan. Lay out corn husks and fill with cornmeal mix, then wrap. In a bamboo steamer over boiling water, steam …
Ingredients Directions Preheat oven to 300 F Cut parsnip in half lengthwise. If it is a large parsnip, cut it into 4 pieces. Cut carrot lengthwise in half. Quarter onion. Place carrots, parsnips and onions on a well oiled baking sheet and place in oven. After 10 minutes add shitake mushrooms. Bake for 10-15 more …
Ingredients Directions Heat oven to 325 degrees. Arrange tomatoes, basil, and garlic in a shallow glass baking dish. Drizzle the olive oil over the tomatoes, toss to coat. Place dish in oven and roast until tomatoes are sizzling and soft, about 1/2 hour. While roasting tomatoes, place raw hemp seeds on a dry skillet on …
Ingredients Directions Preheat the oven to broil. Lightly toast the hemp seeds in a skillet on medium heat for five minutes, or until just crackling. Lightly whisk together lemon, oil, vinegar and spices. Arrange peppers on a large glass baking dish. Drizzle mixture over the peppers. Broil for 10 minutes or until the peppers start …
Ingredients Directions Put zucchini, flax, hemp flour, ground flax, whole seeds and salt in a food processor. Pulse in hulled hemp seeds and enough water to make it spreadable. Spread onto a teflex sheet or parchment paper and dehydrate until crispy on one side. Flip and repeat. Cut into desired pieces.
Ingredients Directions Bring water to a boil and add the rinsed quinoa. Allow to boil for three or four minutes, cover and reduce heat until water is absorbed, approximately ten minutes. Set aside. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Toss carrots with olive oil and garlic. Roast on the …
Ingredients Directions Preheat oven to 350 degrees. Sautee onion, until translucent. Set aside In a large dish, combine boiling water and rolled oats. Allow to cool until workable.(5-10 minutes) When it has cooled, add hulled hemp seeds, flour, onion, spices, paste and garlic. Form into balls. Place on a cookie sheet lined with parchment paper …
Ingredients Directions In a food processor, pulse together lentils, vegetable, onion, garlic, herbs, flour, oats, seeds and egg. Drop by spoonfuls onto a cookie sheet lined with parchment paper. Shape into disks. Chill for at least an hour before cooking. Fry on oiled skillet heated on medium heat, until golden brown (approx. 3 min) on …
Ingredients Directions Rinse rice in water. Combine rinsed rice with 2 cups of water and cook over low-medium heat until rice is tender. In a separate saute pan combine vinegar, salt and sugar and bring to a boil. Once the sugar and salt dissolve, add it to the already cooked rice. Let rice cook quickly …
Ingredients Directions Combine flours, salt and pepper and cornstarch, add corn oil and rub into flour with fingers until it resembles small peas. Add warm water a little at a time until the mixture forms a ball not to wet or dry. Let it rest at room temperature for 30 minutes. Roll out thin and …
Ingredients Directions Preheat oven to 350 degrees. Place all ingredients into a food processor. Blend until smooth. Pour mixture into a 2 prepared glass loaf pans. Sprinkle hemp seeds on top to finish the appearance. Bake for one hour or until the top is golden and middle has set. Vegetables used may vary. For more …
Ingredients Directions Toast the hulled hemp seeds on a dry skillet heated to medium high. Toss continuously until they are lightly browned. Bring water to a boil, add green beans and cook slightly, until they are just tender, approximately five minutes. Set aside. Toss the hemp seeds, green beans, tomato, cheese, hemp oil, cider vinegar, …
