Hemp Recipies

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5 Dinner Recipes:

Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce
Servings: Yields 4 servings
Preparation Time: Approx 40 minutes

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 hempoil.

Place raviolis on a plate, drizzle with sauce, and garnish with hulled hemp seed.
Recipe courtesy of Denis at Galaxy Global Eatery!
Wild Rice Salad with Cumin-Hemp Vinaigrette
Servings: Serves 4
Preparation Time:

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:
  2T rice vinegar
  1T agave nectar
  2T ground cumin
  1/2 cup hemp oil
  Salt and pepper

  Procedure: (serves 4)
  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.
Recipe courtesy of Denis at Galaxy Global Eatery!
Vegetable Hempura
Servings: Serves 6
Preparation Time:

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:
  2T rice vinegar
  1T agave nectar
  2T ground cumin
  1/2 cup hemp oil
  Salt and pepper

  Procedure: (serves 4)
  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.
Recipe courtesy of Denis at Galaxy Global Eatery!
Avocado Salad with Hemp-Balsamic Reduction
Servings: Serves 4
Preparation Time:

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 mesclun

  Procedure: (serves 4)
  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 mesclun 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.
Recipe courtesy of Denis at Galaxy Global Eatery!
Spinach Walnut Hemp Manicotti with Eggplant Puree
Servings: Serves 4
Preparation Time:

Directions:
Hemp Pasta recipe
  Filling:
  1 T vegetable oil
  1 small clove garlic, chopped
  1 # spinach
  3 oz walnut
  2 T hemp oil
  4 oz cream cheese
  2 oz heavy cream
  1 T sliced basil

  Eggplant Puree:
  1 eggplant
  1/2 cup olive oil
  8 cloves garlic
  2 sprigs thyme

  Procedure: (serves 4)
  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.
Recipe courtesy of Denis at Galaxy Global Eatery!