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Recipes for making hemp food with hemp seeds
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Total Recipes in Section: 20
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| Balsamic Hemp Vinaigrette Dressing |
| Servings: |
1 1/4 cups |
| Preparation Time: |
Overnight |
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| Directions: |
1 sprig fresh oregano
1 sprig fresh thyme
1 cup hemp oil
1/4 cup balsamic vinegar
salt and pepper to taste
Whisk oil and vinegar together and pour over herbs and spices. Store in a glass jar or container. Refrigerate overnight. |
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| Vegan Hemp Pesto |
| Servings: |
1 1/4 cups |
| Preparation Time: |
15 minutes |
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| Directions: |
1/3 cup hulled hemp seeds
2/3 cup hemp oil
3 to 4 large cloves of garlic
1/2 cup nutritional yeast
1 bunch fresh basil leaves
A pinch of salt
Combine in a processor and pulse until coarsely blended.
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| Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce |
| Servings: |
Yields 4 servings |
| Preparation Time: |
Approx 40 minutes |
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| Directions: |
12 square wonton skins
6 large portobello mushrooms, cut into cubes
1 bunch scallions, sliced thin
1 teaspoon sesame oil
2 tablespoons chopped garlic
1 tablespoon soy sauce
1/2 cup balsamic vinegar. Reduced by half
1/2 cup hemp oil
1 tablespoon shopped garlic for sauce
2 eggs lightly whisked for an egg wash
1 tablespoon peanut oil
1 tablespoon hulled hemp seed
Sauté 2 tablespoons garlic in sesame oil for 20 seconds, add portobellos and scallions. Saute for approximately 3-4 minutes until liquid from mushrooms has evaporated. Deglaze with soy sauce, and remove from heat Reserve in a bowl.
Bring 2 quarts of salted water to a boil and reduce to a simmer. Submerge 3-4 wonton skins and cook for 30 seconds, work in batches.
Remove from pot and place in cold salted water to shock.
Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out. Begin to fill wonton skins 2 at a time. Place approximately 1 tablespoon of mushroom mixture in the middle of a wonton skin, then using a brush, slightly moisten edges with egg wash and fold skins into triangles. Finish remaining raviolis.
In a large saute pan, add 1 tablespoon of peanut oil and chopped garlic. Add raviolis to reheat, or you may steam.
Cook until garlic is lightly browned, remove raviolis and stir in balsamic vinegar. Remove from heat and stir in hemp oil.
Place raviolis on a plate, drizzle with sauce, and garnish with hulled hemp seed. |
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| Wild Rice Salad with Cumin-Hemp Vinaigrette |
| Servings: |
Serves 6 |
| Preparation Time: |
30 minutes |
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| Directions: |
Wild Rice Salad:
4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced
Cumin-Hemp Vinaigrette:
2 tablespoons rice vinegar
1 tablespoons agave nectar
2 tablespoons ground cumin
1/2 cup hemp oil
Salt and pepper
Procedure:
1. Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst.
2. Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus.
3. Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides.
Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away
and discard. Dice pepper and mix together with other vegetables.
4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.
5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature. |
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| Avocado Salad with Hemp-Balsamic Reduction |
| Servings: |
Serves 4 |
| Preparation Time: |
15 minutes |
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| Directions: |
Ingredients:
3 ears of corn
1 cucumber
1 red onion
1/4 cup loosely packed mint
1/4 cup hulled hemp seed
1/4 cup hemp oil
1 cup balsamic vinegar
4 avocados
8 oz fresh salad mix
Procedure:
1. Shuck corn and roast in the oven for 10 minutes. Remove corn kernels from cob by running a knife alongside the cob
2. Peel and dice cucumber into corn kernel sized cubes
3. Peel and dice red onion into similar size
4. Fold mint leaves and thinly slice
5. Combine mint, corn, cucumber, hulled hemp seed and red onion in bowl and cover with hemp oil. Season with salt and pepper
6. Over medium heat, reduce one cup of balsamic vinegar until it is syrupy (about 12 minutes) Let cool.
7. Slice avocado in half. Carefully remove skin leaving two perfect halves.
8. Place washed fresh salad mix in the center of the plate and put two avocado halves on top. Fill the avocado with the corn-mint salsa. Drizzle with balsamic glaze. |
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| Spinach Walnut Hemp Manicotti with Eggplant Puree |
| Servings: |
Serves 4 |
| Preparation Time: |
40 minutes |
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| Directions: |
Hemp Pasta recipe
Filling:
1 tablespoon vegetable oil
1 small clove garlic, chopped
1 lb spinach
3 oz walnut
2 tablespoon hemp oil
4 oz cream cheese
2 oz heavy cream
1 tablespoon sliced basil
Eggplant Puree:
1 eggplant
1/2 cup olive oil
8 cloves garlic
2 sprigs thyme
Procedure:
1. Make pasta dough and roll out to the "1" setting.. Cut into 5X7 rectangles and keep refrigerated and covered.
2. Heat vegetable oil over medium-high heat. Add chopped garlic, walnuts and cleaned spinach. Saute
for about 1 minute until spinach has wilted. Place mixture in blender and puree.
3. Place pureed mixture in a bowl. Incorporate hemp oil, cream cheese and heavy cream. Wash and dry basil leaves. Thinly slice basil leaves and combine. Reserve.
4. Peel eggplant and cut into cubes. In a medium sized saucepan add eggplant, olive oil, whole peeled garlic cloves and thyme sprigs. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The garlic should be soft and lightly brown. If the garlic begins to burn it should be discarded.
Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.
5. In salted boiling water add pasta sheets and cook for about one and half minutes. Remove from
water and pat dry. Heat spinach mixture and add to center of manicotti and roll. Heat the eggplant mixture to slightly warmer than room temperature and serve. |
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| Hemp Tortillas |
| Servings: |
Around 5 |
| Preparation Time: |
30 minutes |
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| Directions: |
2 cups All Purpose Flour
2 cups hemp flour
6 Tbsp Corn oil
1 tsp cornstarch
3/4 to 1 cup warm water
salt and pepper
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 fry in a lightly oiled pan for 2 minutes each side. |
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| Hempy and crispy. |
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| Root Vegetable Hemp Cakes |
| Servings: |
4 Hemp Cakes |
| Preparation Time: |
40 minutes |
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| Directions: |
1 large or 2 medium parsnips, peeled
1 medium carrot, peeled
3 shitake mushrooms
1 small onion, peeled
1 cup hulled hemp seed
1/4 cup hemp flour
1 clove of garlic sliced thin
1 Tbs minced ginger
2 green onions sliced in 1/4 inch pieces
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 minutes or until everything is soft.
Remove from oven and let cool to room temperature.
Place all ingredients in a food processor and puree for 3 minutes.
Remove ingredients from processor, place in a medium sized bowl and refrigerate for 30 minutes.
Form mixture into 2 6 ounce patties or 4 3 ounce patties.
Place medium fry pan on medium heat with 2 ounces of oil in it .
Flour each side of the patty and fry till golden brown on each side.
Place patty in a 350 F oven for 5 minutes and serve. |
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| Garlic Polenta with Hemp |
| Servings: |
Around 10 bars |
| Preparation Time: |
15 min, then cooling and baking |
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| Directions: |
1 1/2 cups cornmeal
3 cups water
2 1/2 tablespoons extra virgin olive oil
1/2 cup hulled hemp seeds
2 bay leaves
Pinch of salt
1 clove garlic, pressed
1. Bring polenta and bay leaves to a boil, and then reduce heat to low. Stir until mixture thickens. Add the olive oil, hulled hemp seeds and salt pressed garlic.
2. Spread polenta on to a piece of parchment paper about 1 inch thick and allow to cool. Remove bay leaves at this stage if desired-however they make for an attractive appearance.
3. Cut polenta into bars.
4. Brown both sides of the polenta in a lightly oiled skillet.
5. Serve with slices of tomatoes, fresh herbs or as a side with grilled salmon. |
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| These can also be baked at medium until golden. Appx 350 degrees |
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| Roasted Tomato and Hemp Bruschetta |
| Servings: |
4 Bruschetta |
| Preparation Time: |
15 minutes |
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| Directions: |
3 tablespoons toasted hemp seeds
5-6 medium tomatoes, coarsely chopped
1/4 cup chopped, fresh basil
6 cloves garlic, pressed
1/2 cup extra virgin olive oil
Salt and pepper to taste
1. Heat oven to 325 degrees.
2. Arrange tomatoes, basil, and garlic in a shallow glass baking dish.
3. Drizzle the olive oil over the tomatoes, toss to coat.
4. Place dish in oven and roast until tomatoes are sizzling and soft, about 1/2 hour.
5. While roasting tomatoes, place raw hemp seeds on a dry skillet on medium high heat. Toss gently until hemp seeds are crackling and golden to dark brown on the outside. Should take around 5 minutes. Remove from heat.
6. Remove tomatoes from oven season with salt and pepper and hemp seeds, allow to cool slightly.
7. Serve warm over pasta or on crusty bread. |
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| Buttermilk Hemp Vinaigrette |
| Servings: |
1/2 cup prepared dressing |
| Preparation Time: |
15 minutes |
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| Directions: |
Buttermilk Hemp Vinaigrette
1/4 cup buttermilk
2 tablespoons hemp oil
2 tablespoons white wine vinegar
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mixed fresh herbs of your choice such as basil, thyme, or oregano
Put ingredients into a blender and blend on very low until herbs are well chopped and mixed. |
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| Hempen Pizza Crust |
| Servings: |
1 large pizza crust |
| Preparation Time: |
40 minutes |
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| Directions: |
Ingredients
1 cup all-purpose flour
1/4 cup hemp flour or hemp protein powder
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
2. In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
3. Bake in preheated oven for 20 to 25 minutes, until crust is set.
4. Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes. |
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| Hemp Crusted Coho Fillets |
| Servings: |
5 portions |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
5 single portion coho fillets appx. 2 inch thickness
3 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried herbs such as basil, oregano or dill
125 ml spelt flour
1 heaping tablespoon hemp flour
1 heaping tablespoon hulled hemp seed
Directions
Preheat oven to 400 degrees.
Rinse salmon under cold water and pat dry. Remove skin.
Combine flours hulled hemp seed and spices.
Dip the fillets in flour mixture both sides.
Place on cookie sheet lined with oiled parchment paper
Drizzle with olive oil.
Turn halfway through.
Bake 8-10 minutes on each side |
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| Marinated Tofu Cutlets with Hemp and Stir Fried Vegetables |
| Servings: |
Serves 4 |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
Tofu:
1 package extra firm tofu, cut into 1 inch slices
1/4 teaspoon dry mustard
2 tablespoons hulled hemp seeds
2 cloves garlic, pressed
1/4 cup liquid soy or tamari
Veggies:
2 tablespoon extra virgin olive oil or any heat stable cooking oil
2 teaspoons minced ginger
4 cups of your choice of mixed vegetables such as, collard greens, Swiss chard, broccoli, bell peppers, mushrooms, green beans
4 scallions
1 tablespoon liquid soy to taste
Directions
Create marinade by mixing garlic, mustard and liquid soy.
Marinade hemp seeds and tofu for no less than one hour. Drain.
Sprinkle hemp seeds in a shallow dish and press onto each side of the tofu slices.
Heat 1 tablespoon olive oil in a skillet on medium high heat. Add the tofu and sauté both sides until just browned. Set aside in a warming dish on a low temperature oven.
Heat 1 tablespoon olive oil the same well heated skillet and start
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| Sautéed Spinach and Garlic over Kamut Rotini |
| Servings: |
Serves 4 |
| Preparation Time: |
20 minutes |
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| Directions: |
Ingredients
1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
Salt and pepper
1 pound kamut rotini
½ cup hulled hemp seeds
1 tablespoon hemp oil
2 bunches trimmed, washed spinach
Directions
Bring 2 liters of salted water to a boil. Add the rotini. Cook on medium heat, uncovered for 12-15 minutes.
While the pasta is cooking, heat the olive oil in a pan on medium high heat.
Sautee the garlic for 1-2 minutes.
Before the garlic begins to brown, add spinach and cook until just wilted. Add a generous pinch of salt, then remove from heat.
Drain the rotini. Transfer to a large pasta serving bowl. Toss with spinach and garlic, hulled hemp seeds, and hemp oil. Sprinkle with freshly ground pepper. Serve with slices of tomato or avocado. |
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| Curried Hemp Couscous and Lentils |
| Servings: |
Serves 4 |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
2 1/2 cups vegetable stock
1 1/2 cups couscous
1 tablespoon olive oil or any heat safe oil
4 medium chopped tomatoes
1/4 cup raisins
3 teaspoons curry powder
1/4 teaspoon ginger powder
3 cloves minced garlic
3/4 cup fresh cilantro
½ cup chopped green onions
2 1/2 cups cooked and drained lentils
1/2 cup hulled hemp seeds
Directions
Bring 2 cups of the vegetable stock to a boil and add the couscous. Cover then turn off heat.
Heat the oil in a pan on medium-high heat. Cook tomatoes, ginger, curry powder, garlic and broth. Sautee for five minutes, then stir in the lentils and raisins.
Present dish in a large bowl with lentil mixture topping the steaming couscous. Toss with cilantro, green onions and hulled hemp seeds.
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| Oatmeal Hemp Burgers |
| Servings: |
12 burgers |
| Preparation Time: |
40 minutes |
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| Directions: |
Ingredients
4 cups rolled oats
4 cups boiling water
1 clove garlic, pressed
2 tablespoons coconut oil, (or any heat safe cooking oil) for frying
1 can tomato paste
1 small onion, chopped
3/4 cup hulled hemp seeds
1/3 cup engevita yeast
1 teaspoon curry paste
1/2 teaspoon cumin
1/2 teaspoon ginger powder
2 tablespoons hemp flour
1/2 teaspoon salt
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 and press down to form 1 inch patties.
Bake for 15-20 minutes, or until golden.
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| Quinoa, Hemp and Roasted Carrot Salad |
| Servings: |
Serves 4 |
| Preparation Time: |
20 minutes |
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| Directions: |
Ingredients
2 pounds of baby carrots
1/2 cup hulled hemp seeds
4 garlic cloves, pressed
3 tablespoons lemon juice
1/4 cup extra virgin olive oil or any heat stable oil
2 cups quinoa, rinsed
3 1/2 cups water
3 green onions, chopped
Chopped fresh basil, oregano, thyme etc.
Salt and pepper
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 baking sheet for 15 minutes. Allow to cool.
Toast hulled hemp seeds on a dry skillet heated to medium high. Toss continuously until lightly browned.
Toss carrots hemp and quinoa with lemon, green onion and herbs. Allow to fully chill and serve at room temperature. |
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| Lentil Hemp Burgers |
| Servings: |
6 patties |
| Preparation Time: |
90 minutes |
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| Directions: |
Ingredients
2 cups lentils, rinsed, boiled and drained
1/4 onion, cubed
2 cloves garlic
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon oregano
1 tablespoon hemp flour
1/2 cup rolled oats
1 cup hulled hemp seed
1 egg
Salt and pepper
Olive oil for cooking
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 each side. |
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| Thai Hemp Noodles |
| Servings: |
Serves 4 |
| Preparation Time: |
30 minutes |
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| Directions: |
Ingredients
3 tablespoons whole hemp seeds, toasted in a dry skillet
1 16 oz pkg dry pasta-linguine
6 cloves garlic, pressed
5 tablespoons sugar
4 tablespoons cooking oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 T chili sauce
1/4 cup hulled hemp seeds
2 tablespoons hemp oil
3 green onions
1/2 cup chopped fresh cilantro
Directions
Cook pasta according to normal. Drain. Transfer to a serving bowl.
Over Medium heat, heat cooking oil and garlic. Simmer softly for one minute. Dissolve sugar into oil. Add soy sauce, vinegar, chili sauce. Remove from heat. Add hulled hemp seeds, hemp oil, onions and cilantro. Garnish with toasted hemp seeds. |
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