You can’t spend time in Southern California and not get obsessed with poke bowls. These vegan versions are always a hit and the perfect for the start of a long, fun evening.
1 cup cooked brown rice
1 cup frozen shelled edamame, thawed
1 medium carrot, peeled into ribbons (use your food processor’s spiralizer if you have one)
1 cup cucumber, chopped
1 cup avocadoes, chopped
4 tablespoons gluten-free Tamari
2 tablespoons rice wine vinegar
1 tablespoon cannabis-infused sesame oil (recipe follows)
1 tablespoon maple syrup
1 garlic clove
1-inch piece ginger
Labeled jar with airtight lid
Small serving cups
Cook rice according to directions.
Grate garlic and ginger using microplane. Combine with Tamari, vinegar, sesame oil, and maple syrup in jar, screw lid on tightly, and shake vigorously to blend. (If you have an emulsion blender, use this instead.)
Place tablespoon or so of rice at bottom of cup, top with a few of each vegetable, drizzle with 1 teaspoon dressing. Serve.
Cannabis-Infused Sesame Oil
¼ ounce dried and cured cannabis
¼ cup esame oil
Coffee grinder or mortar and pestle
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Place cannabis in coffee grinder and grind until it is almost a fine powder. (You can use a mortar and pestle if you don’t have a coffee grinder.) Set aside.
Fill crockpot half to three-quarters full with water and set on low heat.
Scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated and place lid on jar.
Place jar in crockpot water bath, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Carefully remove jar lid. Place cheesecloth inside fine mesh strainer and place strainer over bowl. Carefully pour oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cooled, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months.