Herbivore, Vegan and Vegetarian Recipes Curated by Emma Hoban

Herbivore Vegan and Vegetarian Recipes.

Herbivore Vegan and Vegetarian Recipes for: The Fully Employed; The College Student; The Recently Single; The Lazy Chef; and The Hungry Hippie.

A collection of vegan and vegetarian meals, snacks and sweets, easy and cheap to create.

Curated by Emma Hoban.

For Mom, with Love.

Let us

eat.

alive awake alert enthusiastic (breakfast foods)

for that hot date or when you need to prove to your parents that you are a functioning adult (mains)

snacks n’ sides (sides and essentials)

the reason your dentist loves you (sweets)

songs to cook to (spotify link)

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roduction Hello! My name is Emma Hoban, and I would like to share some of my favorite recipes with you.

I grew up in Santa Cruz, California where my parents raised my brother and myself to love the vegetarian food that I decided to share. I believe in the importance of eating healthy and earth conscious foods, but also understand the struggle of having lots of other activities that take up your valuable time. You should not have to compromise your health or morals because you are a professional, a student, or because you haven’t been taught super fancy cooking.

That is why I decided to compile some of my favorite recipes, some of the meals I was raised with, and some recipes my mom has adopted since becoming a vegan. All of them are simple, so no matter who you are and what your schedule or cooking skills, you will have healthy foods that you can create yourself.

Breakfast ALIVE AWAKE ALERT ENTHUSIASTIC

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Vegan and Vegetarian Recipes

t.

Tofu Scramble Cinnamon French Toast Grilled Grapefruits and Pecans Peanut Butter and Banana Smoothie

Breakfast Foods

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• one block extra firm tofu • 2 tablespoons olive oil • 2 green onions, chopped • one zucchini, thinly sliced • 1/2 red bell pepper, diced • two cloves of garlic, minced • tne tomato, diced • 1 teaspoon dried basil • 1 teaspoon ground cumin • 1/2 teaspoon turmeric • 1/8 teaspoon cayenne pepper • t pinch of freshly ground pepper • 1/4 teaspoon salt • salsa and avo on top!

Enjoy with your morning mimosa.

And ‘Pretty Pimpin’ by Kurt Vile.

This is the easiest hot breakfast ever, and you can pretty much mix and match ingredients based on what veggies you have. I think its great in taco or breakfast-burrito form–throw in some cheese if you’re not vegan.

Drain and crumble the tofu. In a large skillet, heat oil and add tofu, green onion, zucchini, red pepper, and garlic. stir fry for about three minutes.

Add tomato, basil, cumin, turmeric, salt, black pepper, and Cayenne pepper.

Stir fry until tomatoes are heated through. Serve with salsa.

Pro tip: throw them in some corn tortillas with some avocado to make great breakfast tacos!

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Vegan and Vegetarian Recipes

T S

Tofu Scramble

Breakfast Foods

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Cinnamo French Toast Enjoy with coffee.

This is by far my favorite treat in the morning, a sugary sticky mess that will put a smile on your face.

And ‘Let's Get Breakfast’ by Walter Mitty and his Makeshift Orchestra.

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Vegan and Vegetarian Recipes

on

• 4 tablespoons sunflower oil • 1 cup soy milk • 2 tablespoons maple syrup • 2 teaspoons vanilla extract • 3/4 cup all purpose flour • 1 1/4 teaspoons ground cinnamon • 4 slices thick white bread • 2 tablespoons granulated sugar Heat oil in griddle pan over med-high heat while you make the batter.

In a bowl, whisk together the soy milk, syrup, and vanilla. Stir in flower and one teaspoon of cinnamon.

Mix until you have a smooth paste.

Dip a slice of bread in the batter and coat both sides. Use tongs to place the slice into the pan. Flip after 2 minutes when it is golden and crisp.

Repeat with other slices of bread.

Mix the sugar and remaining cinnamon in a small bowl, and sprinkle over each slice before serving. Drizzle a tiny bit of the extra syrup over your serving.

Breakfast Foods

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Grilled Grapefruits & Pecans A sweet start for a sweet tart! This is a fun little breakfast that is especially good with really ripe sweet pink grapefruits. I like to grill up the pecans too to make them a bit more crispy and warm.

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Vegan and Vegetarian Recipes

Enjoy with juice smoothie.

And ‘Go Gina’

by SZA. • 2 pink grapefruits • 8 tablespoons maple syrup • 1/2 teaspoon ground cinnamon • 1 cup crushed pecans

Heat griddle pan over medium-high heat while you prepare your grapefruits.

Peel the grapefruits and cut them into 1cm thick slices.

Pour half of the maple syrup and all of the cinnamon in a bowl and mix them together.

Dip each grapefruit slice into the syrup and use tongs to place on the pan.

Cook each side for 30 seconds.

Serve immediately. Drizzle on the rest of the maple syrup and pecans.

Breakfast Foods

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Peanutbutter & banana smoothi 9

Vegan and Vegetarian Recipes

&

ie

The perfect quick smoothie with all your favorite flavors, and you can take on-the-go.

• 2 tablespoons peanut-butter • 2 ripe bananas • 4 strawberries • 1 3/4 cups almond milk

Add all ingredients to blender and blend on high until smooth.

Enjoy with ‘Ways to Go’ by Group love.

Breakfast Foods

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Mains. *for that hot date OR when you need to prove to your parents that you are a functioning adult

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Vegan and Vegetarian Recipes

Tofu Tacos Tofu Noodle Soup Cashew Cream Vegan Lasagna Special Spicy Peanut Mix

Black Bean and Corn Salad Seasonal Minestrone Butternut Squash Macaroni

Mains

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Tofu Ta Filling • 1 tablespoon oil • Half onion, chopped or 1 tablespoon onion powder • Two cloves garlic, crushed • One small bell pepper, diced princess optional • 1/2 pound firm tofu, crumbled (about 1 cup) • 1 tablespoon chili powder • 1 tablespoon nutritional yeast • 1/4 teaspoon each: Cumin and oregano • 1 tablespoon soy sauce • 1/4 cup tomato sauce

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Toppings • Corn tortillas • Green onions, chopped • Lettuce, washed and torn • Tomatoes, diced • Avocado, diced • Salsa

Vegan and Vegetarian Recipes

Sauté onion, garlic and bell pepper in oil for 2 to 3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and soy sauce.

Cook three minutes then add tomato sauce and simmer over low heat until mixture is fairly dry.

Place a small amount of the tofu mixture on a tortilla and fry and 1 tablespoon oil on both sides until crisp.

Garnish with lettuce, onions, tomatoes, avocado, and salsa.

acos Enjoy with A Pacifico.

And ‘Long Time’

by Cake.

My mom always made this for us as kids, great spicy Mexican-type vegetarian food that literally everyone loves.

It is a quick dinner, and makes great leftovers (good hot or cold) and also is good with whatever veggies you have around the house that you wanna get rid of.

Mains

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Tofu Noo • Half tablespoon olive oil • One block extra firm tofu, cut into small cubes • Two cloves garlic, minced • Two tablespoons soy sauce • 1/4 teaspoon ground ginger • 1 carrot, peeled and chopped • One rib celery, finely chopped • 1 cup kale, ripped from stems and finely chopped • 5 cups vegetable broth • 1/2 cup frozen peas • 2 cups whole wheat pasta (cooked)

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Enjoy with a Sapporo.

And ‘She’s leaving home’

by The Flaming Lips.

Heat olive oil in sauce pan over medium to high heat, add the cubed tofu and sauté until evenly browned on all sides. Add the garlic and soy sauce, stir and cook for another minute.

Add the carrots, celery, kale, vegetable broth, and ground ginger. Simmer for five minutes. Add the frozen peas. Simmer for another five minutes or until vegetables are almost tender.

Add the cooked pasta and simmer for another 1 to 2 minutes to heat the pasta thoroughly. Serve immediately.

Vegan and Vegetarian Recipes

odle Soup

This is the perfect spicy flavor filled Asian-style soup.

I really like to make this when I am feeling under the weather because all the hot spices and veggies.

Mains

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Black Be and Cor Salad Lil’ tex-mex vibes in a fresh flavor-filled colorful salad.

For the dressing, shake the lime juice olive oil, garlic, salt, and cayenne pepper and a small covered jar until the ingredients are well mixed.

In a salad bowl combine the canned beans, corn, avocado, bell pepper, tomatoes, green onions, chili pepper and cilantro. Shake the dressing again and pour over a salad. Stir through thoroughly coat the entire salad.

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Vegan and Vegetarian Recipes

ean rn Enjoy with salted margarita.

And ‘Goodie Bag’ by Still Woozy.

Salad • 2 cans black beans, rinsed and drained • Two ears of corn, kernels cut off the cob, or 1/2 cups frozen corn, thawed • One avocado, peeled, • 1/3 cup freshly stone removed, and cut squeezed lime juice into 1/2 inch pieces • 1/2 cup cold pressed • One small red pepper, olive oil seeded and cut into 1/2 • One garlic clove, minced inch pieces • 1 teaspoon fine sea salt • Two medium tomatoes, • 1/8 teaspoon cayenne cut into 1/2 inch pieces pepper • Six green onions, with tops, finely chopped • One fresh hot chili pepper, seated and minced • 1/2 cup coarsely chopped fresh cilantro

Dressing

Sides and Essentials

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Butternu Squash Macaro Simple and easy, this is a great comfort food. The creamy savory dish is great after a cold long day. I eat it with a bit of hot sauce to spice things up.

• 1 small butternut squash, peeled and chopped into small pieces • 7 oz dried macaroni • 1 tablespoon olive oil • 1 medium onion finely chopped

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Vegan and Vegetarian Recipes

• 2 cloves of garlic, crushed • 2 teaspoons dried sage • 1 3/4 cups vegetable stock • pinch of sea salt and ground pepper • small handful fresh basil to garnish

ut h oni Bring large saucepan of water to a boil and add squash.

Cook over medium heat for 10 minutes.

In separate saucepan, boil water and add macaroni.

Cook for 10 minutes. Drain, and keep warm.

Heat the oil in frying pan and add onion and garlic.

Sprinkle over the sage, and cook on medium heat or 2–3 minutes until softened but not browned.

Enjoy with ‘TenTwentyTen’ by the Generationals.

In blender, add onion, garlic, sage, butternut squash and vegetable stock. Blend on high until completely smooth.

Pour the smooth mixture over the macaroni and stir thoroughly. Season with salt and pepper.

Serve and garnish with basil.

Sides and Essentials

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Vegan La Lasagna Ingredients • One and a half pounds of dried lasagna noodle • 5 cups tomato sauce for pasta • Bechamel sauce (see instructions) • Tofu filling (see instructions)

Enjoy with a bottle of red wine.

And ‘I Found a Reason’ by The Velvet Underground.

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Lasagna Boil lasagna noodles for six minutes and salt water.

Be careful to not let them stick. Rinse well in cold water after draining.

Heat oven to 350°F. Spread a small amount of tomato sauce on the bottom of a large baking dish.

Place a layer of noodles on top. Spread of layer of tofu filling on the noodles. Pour a layer of the bechamel sauce and spread evenly over the filling. Spread tomato sauce over this and cover with another layer of noodles. Repeat steps until all the ingredients are used and you can finish with a light layer of tomato sauce on top. Cover with foil and bake for about 45 minutes.

Increase oven temperature to 375°F after 25 to 30 minutes of the overall baking time

This one takes a bit longer, but the output reflects the work put in. A really great vegan option for lasagna that satisfies that craving for a hot savory meal.

Vegan and Vegetarian Recipes

asagna Bechamel sauce Ingredients • 4 1/2 tablespoons olive oil • 6 tablespoons of flour • 2 1/2 cups soy milk • One clove garlic • 1/4 teaspoon nutmeg • Sea salt • Ground pepper

Tofu Filling Ingredients • 2 cups of cashews • Two cloves of garlic • 2 12 ounce packages of silken tofu • Juice of half a lemon • Tablespoon of olive oil • 2 tablespoons nutritional yeast

Bechamel sauce Warm soy milk and a small saucepan. In a medium saucepan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for two minutes or so. Poor in heated milk, whisking all the way. When Mixture is smooth, add garlic, nutmeg, and salt and pepper to taste. Cook over low heat for about 20 minutes, stirring frequently until thick.

Tofu Filling Grind cashews and garlic finely it in a blender or food processor. Add all other ingredients, gradually if using a blender, all at once if using a food processor.

Blend until ingredients are smooth. The mixture should have the consistency of ricotta cheese.

Mains

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Minest • 1 tablespoon sunflower oil • 1 onion chopped • 3 asparagus tips, chopped • 1 medium zucchini, chopped • 2 celery, chopped • 1 1/4 cups vegetable stock • 1 can chopped tomatoes • 2 teaspoons mixed dry herbs • 1 oz dried spaghetti • 2 handfuls of watercress • 3 tablespoons frozen peas • handful fresh parsley, chopped • pinch of salt and pepper

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Vegan and Vegetarian Recipes

Heat oil in large pan. Add onion and asparagus and let cook 2 minutes. Next add zucchini, celery and vegetable stock.

Mix in tomatoes and mixed herbs, and increase heat to high. Break the spaghetti into small pieces and add to the pan. Cover and allow to cook for 10 minutes, stirring occasionally.

Stir in watercress and peas, cooking further. Scatter over the parsley as you remove the pan from the heat.

Season with salt and pepper to taste.

Enjoy with ‘Where’d all the time go?’ by Dr.Dog.

trone As a kid my mom always made really good soup–my favorite being minestrone.

Feel Free to adapt the recipe with your favorite veggies and herbs that remind you of home too.

Mains

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Special S Peanut This is my go-to meal for breakfast, lunch or dinner, Keeps well, and is good hot or cold. Also great with any mix/match or replacement of whatever veggies you have already.

• Oil • Peanuts (roasted, unsalted) • Soy sauce • Hot sauce (I use sriracha but whatever floats your boat) • Ginger • 1 clove Garlic, minced • Peanut butter

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Vegan and Vegetarian Recipes

• Firm tofu (or great with a can of drained black beans if you don’t have tofu but want that protein) • 1 onion, diced • ½ red bell pepper, diced • 1 Baby bok choy • A few florets of cauliflower • Cilantro • Greens • Fresh lime juice

Spicy t Mix Add oil to large skillet at medium heat with coarsely chopped peanuts, ginger, garlic and onion; let stir fry for a few minutes till the onion is slightly tender.

Add firmer veggies that would have a longer cook time first (such as cauliflower and bell pepper), slowly adding in more delicate veggies (such as baby bok choy) and stir fry for 3 or so minutes, feel free to improvise on what veggies you add! (other veggies you have around your house that would be good would be stuff like zucchini, baby broccoli, greens, thin sliced carrots, or whatever you like, just check cooking times to make sure you put your veggies in with time to cook).

Add generous spoonful of peanut butter, as well as hot sauce and soy sauce to your preference, and stir well.

Add tofu (or black beans) and stir fry for 5 or so minutes.

Serve hot and garnish with cilantro, greens, lime and top with more crushed peanuts.

Enjoy Sierra Nevada Pale Ale. And ‘For Emma’

by Bon Iver.

Sides and Essentials

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Snacks ‘n Si *Smaller foods for something quick or to put out for hungry house guests.

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Vegan and Vegetarian Recipes

s ides.

Coconut Granola Green Beans with Almonds Chili Salted Tortilla Chips Chunky Guacamole Tomato Onion Salsa Kale Salad

Sides and Essentials

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Coconut Granola • 2 cups oats • 3/4 cups shredded sweetened coconut • 1/2 cup chopped almonds • 2 tablespoons brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon salt • 4 tablespoons coconut oil • 1/4 cup maple syrup • 1 teaspoon vanilla • 1/4 teaspoon coconut extract

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Vegan and Vegetarian Recipes

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This is a great one to make at the start of a month (or week depending on how fast you chow) and eat as a snack on the go, or as a breakfast cereal. It is really great with yogurt and berries or as the granola for your acai bowl if you are trendy like that.

Preheat oven to 300 Fahrenheit. Mix strain gradients, and whisk what ingredients.

Pour together and mix well. Pour onto lined cookie sheet, and bake for 30 minutes, Or until golden brown.

Stir every 10 minutes.

Enjoy with A Fruit Smoothie.

And ‘Hippie Hill’ by Grouplove.

Sides and Essentials

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Green with a Enjoy with a cider.

And ‘First Class’

by Rainbow Kitten Surprise.

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Vegan and Vegetarian Recipes

n beans almonds Bomb little side of something green when you’re not feeling a salad! Salty and savory.

• 1lb green beans, trimmed • 1 tbs vegan margarine • ½ cup sliced almonds • Sea salt

Cook beans in slightly salted boiling water for about 3 minutes, until a bit tender.

At the same time, heat the margarine over medium-low heat and add the almonds; cook, stirring until barely browned.

Drain beans and mix into margarine and almonds.

Add salt to taste.

Sides and Essentials

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Chips, Sals Chips Ingredients • 2 large soft tortillas • 2 Tablespoons olive oil • 1/2 Teaspoon dried chili flakes • 1/2 Teaspoon salt flakes

Guacamole Ingredients • 1 large tomato • 2 ripe avocados • 1 small red onion, finely chopped • 1/2 ed chili, halved and seeded, then finely copped • handful fresh cilantro, torn • 1 unwaxed lime • pinch of sea salt

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Chili Salt Tortilla Chips Preheat oven to 350 degrees F. Slice tortillas into triangles and lay on baking sheet.

Drizzle oil over tortillas, coating all of them.

Sprinkle salt and chili flakes over the tortillas, and bake for 5-6 minutes, or until golden brown and crisp.

Guacamole Add tomato and onion and chili to a bowl. Empty avocado meat into bowl, and mash all contents together. Mix in coriander, and add the lime juice.

Season with salt and pepper to taste.

These are really great essentials to whip up when you have some friends over. Feel free to adjust quantities of ingredients if you are entertaining more guests.

Vegan and Vegetarian Recipes

sa & Guac Salsa Ingredients • 3 or 4 ripe tomatoes, diced • 1 red onion, finely chopped • 1 red chili, halved and seeded, then finely copped • handful fresh cilantro, torn • 1 unwaxed lime • pinch of sea salt

Red Onion & Cilantro Salsa In a bowl add tomatoes, onion, chili and cilantro.

Juice the lime, and pour over contents of the bowl.

Sprinkle salt and stir to combine ingredients evenly.

Enjoy with friends.

And ‘Walk on the Wild Side’

by Lou Reed.

Sides and Essentials

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Kale Salad Salad • Two heads of kale • Two large handfuls of sunflower sprouts • Medium purple onion, sliced • 1/4 cup each of: • raw sunflower seeds, Raw pepitas (pumpkin seeds), raw sesame seeds

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Vegan and Vegetarian Recipes

Enjoy with A iced tea.

And ‘Wave(s)’ by Lewis Del Mar.

Okay so kale is kind of tough to eat in a lot of salads, so many people just avoid the kale salad all together–but this one is different I promise. While the kale soaks in the dressing for 3 hours, the leaves and stems become tender in this flavorful green salad.

Mix dressing in the blender, emulsify and poor over salad and let soak.

Leave in fridge and ready to eat in about 3 hours.

Dressing • Half cup lemon juice • Half cup brags • Half cup olive oil

Sides and Essentials

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Sweet S *The reason your dentist loves you.

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Vegan and Vegetarian Recipes

Stuff.

Vegan Apple Crisp Ginger Cookies Vegan Cake and Ganache

Vegan Chocolate Edibles Blackberry Mojito Chai Poached Pears

Sweet Stuff

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Enjoy with a rooibos tea.

Filling • 8 medium–large apples (4 tart like granny smith, 4 sweet like honey crisp) • 1 lemon, juiced • 2/3 cup cane sugar • 1 1/2 teaspoon ground cinnamon • 3 tablespoons cornstarch • 1/4 cup fresh apple juice • 3/4 teaspoon grated ginger • pinch nutmeg

Topping • 1 cup rolled oats • 1/2 cup almond meal • 1/2 cup unbleached all purpose flour • 1/2 cup cane sugar • 1/2 cup brown sugar • 1/2 cup pecans, roughly chopped • 1/4 teaspoon salt • 1 teaspoon ground cinnamon • 1/2 cup melted coconut oil

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And ‘peaches’ by in the valley below.

It’s time for us to face a hard truth: crisps are better then pies (and easier to make). If you have a little more time (don’t worry still easy as hell) and want a bomb ass dessert then this is your go-to.

Preheat oven to 350 degrees F Peel apples, quarter, remove cores and slice lengthwise.

Add to a large mixing bowl with the remainder of the filling ingredients. Toss. Fill into 9 x 13 baking dish.

Rinse and wipe down your mixing bowl, then add all topping ingredients. Stir to combine, and use fingers to break down chunks.

Pour over apples to form an even layer and bake for 50 min–1 hour (until filling is bubbly, apples are tender and topping is golden brown).

Let rest about a half hour before serving.

Try it with whipped cream or ice cream for extra goodness.

Vegan and Vegetarian Recipes

Vegan Apple Crisp Sweet Stuff

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Ginger Cookies • 1 cup pure molasses • ¼ cup Florida Crystals natural sugar • 2h cup soy margarine • 3 tablespoons strong coffee • 1 teaspoon baking soda • Ener-G Egg Replacer (mix according to box instructions to make equivalent of 1 egg) • 1 ½ tablespoons freshly grated ginger • ½ teaspoon cloves • ½ teaspoon cinnamon • Bout 2 ½ cups unbleached flour

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Vegan and Vegetarian Recipes

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For that potluck that you have no time to prep for. This recipe takes no time and tastes surprisingly good to the amount of work put in, or you might just eat them all by your bad self.

Cream the margarine, sugar and molasses; then add the coffee, baking soda, the egg replacer blend, the grated ginger, cinnamon, cloves and flour.

Briefly refrigerate the dough.

Roll the dough into a soft ball, flatten tablespoons of dough onto a greased baking sheet.

Bake at 375 F for about 12 minutes.

Enjoy with A Soy chai.

And ‘Your Cover’s Blown’

by Belle and Sebastian.

Sweet Stuff

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Vegan Cho Cake & Gan Cake Ingredients • 2 cups plain flour 275g, all purpose • 3/4 cup cocoa powder 100g • 2 tsp bicarbonate of soda baking • 1 tsp baking powder • a pinch of salt • 1 3/4 cups coconut milk 450ml • 2 tsp red wine vinegar • 1 3/4 cups brown sugar 320g • 1 1/4 cups sunflower oil 320ml coconut oil is a great alternative • 2 tsp vanilla extract

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This recipe is pure moist chocolate goodness–next to Godliness. Is very rich and is especially good with a sweet berry such as fresh raspberries or strawberries.

Please note: Use coconut milk without emulsifiers.

Refrigerate the can of coconut milk overnight. Remove from the refrigerator and invert and scoop the coconut water off the top before measuring the coconut milk for the ganache.

Store the remaining coconut milk in an airtight jar in the refrigerator.

Ganache Ingredients • 250 g vegan dark chocolate roughly chopped • 2/3 cup coconut milk see note • fresh raspberries to decorate optional

Vegan and Vegetarian Recipes

Enjoy with an Irish Coffee.

And ‘Matilda’ by alt-J.

ocolate nache Preheat the oven to 160 Celsius (325 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base with baking paper.

Sift the flour, cocoa, bicarb, baking powder and salt into a bowl. Sift again.

Combine the coconut milk, vinegar, brown sugar, oil, and vanilla extract in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.

Pour the mixture into the prepared cake tin and bake for 40 to 55 minutes, or until a cake tester inserted into the middle of the cake comes out with almost no crumbs attached. The middle of the cake should also spring back when lightly pressed. Place on a wire cake rack and leave to cool in the tin.

To make the frosting place the chocolate and coconut milk in a small heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth.

Set aside for an hour, or until slightly thickened (do not refrigerate), before frosting the cake.

Pour the frosting over the cake and gently easy down the sides with an offset spatula.

Sweet Stuff

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Vegan THC Chocolate Enjoy with herbal tea.

And ‘Always Alright’ by Alabama Shakes.

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Vegan and Vegetarian Recipes

These chocolates originated from my mother being gifted a weed plant from a co-worker. After it thrived in her vegetable garden, she decided to put her new crop towards her next project. Edibles are now one of my mothers go-to holiday cheer gifts.

Please note: This recipe is intended for a mature crowd, ask your mama before using.

First make the cocoa butter.(Takes a little over 2 hours)

• ½ c (1/8 oz) weed • ½ cup infused cocoa butter • ½ cup cocoa powder • 1/3 cup maple syrup • ½ t vanilla • pinch of salt • double boiler (appliance for recipe) • chocolate molds (mold to pour chocolate into)

Take weed and decarboxylase it. This means to grind it into small pieces or rub between your fingers then spread on a cookie sheet and roast in a low over (150-200 degrees) for 20 min. Shack pan every 10 minutes.

The pot will be fragrant and brown when done.

Place the pot into the top of double boiler where you have one pound of cocoa butter melted. Cook these two for 2 hours. Then put this mixture through a fine sieve to separate the pot from the butter. This is the infused butter you will use in the chocolate recipe.

Next make the chocolates.

Melt the infused cocoa butter in the top of a double boiler. Once melted add the other ingredients. Don’t let this mixture get too hot. Once mixed, pour the chocolate into molds and let cool.

Sweet Stuff

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• 6 ripe blackberries • 1 tablespoon super fine sugar • 6 fresh mint leaves • 1 lime • 2 fl oz white rum • 2 tablespoons crushed ice • 1 cup chilled sparkling water

A sweet and tart cocktail. Make a few of these after dinner for the perfect desert after a long day.

Please Note: This recipe is intended for a mature crowd.

In a tall glass add the blackberries, sugar and mint leaves. Chop the lime in half and squeeze into glass while muddling the ingredients together (smush together with spoon).

Pour in rum and ice first, then add soda water and stir.

Drink up. ;)

Blackberry Mojito 47

Vegan and Vegetarian Recipes

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Chai Poached Pears • 4cups black tea • 3 tablespoons superfine sugar • 4 star anise • 6 cardamom pods • 2 cinnamon sticks • 2 cloves • 1 teaspoon ground nutmeg • 1 teaspoon vanilla paste or vanilla extract • 4 ripe conference pears

This is a quick fancy lil’ recipe when you needa flex on someone. The pears soak up the spices and tea allow for a sweet hearty dessert.

Pour black tea into pan and add the sugar, spices, and the vanilla. Bring to a boil with high heat.

While that heats up, peel the pears and slice off their bottoms so they can sit up.

Use tongs to place each pear into the pan. Reduce the heat and allow to cook for 10-12 minutes, and pears are soft.

Serve immediately with a large spoonful of syrup from pan on top.

Sweet Stuff

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enjoy.

enjoy.

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