avocado oil

This simple, no-smell recipe for Cannabis Oil works with olive oil, vegetable oil and coconut oil. Canna Oil is great to use in Cannabis Edibles Recipes.

How to Make Cannabis-Infused Oil (Canna Oil): Recipe and Video

ounce decarbed weed (Click here

Combine your ingredients in a slow cooker.

After cooking, strain the Canna Oil in a french press to remove the marijuana.

Store in a sealed glass container and use within 6 &#8211; 8 months.

https://www.youtube.com/watch?v=ha8wDKExn6k

Looking for an easy way to make CannaOil to be used in all of your recipes for Cannabis Edibles? Here is the easiest way to make Cannabis-Infused oil- perfect for olive oil, vegetable oil, coconut oil, and even avocado oil. No oven needed - just your slow cooker and some decarbed weed.

How to Make Cannabis Oil (Canna Oil) -  Cannabis Spatula

If you love broccoli and pesto, then this pesto will send you over the moon! This sauce is perfect for dipping, mixing, and spreading.

Broccoli Pesto Spread

Cups Broccoli, florets

Garlic,

Cup Basil

Cup Pumpkin Seeds, unsalted

Teaspoon Salt

Teaspoon Black Pepper, ground

Avocado Oil

Lemon

Cover the pitcher with the pitcher lid and blend using the PURÉES program.

Serve as a dip for veggies, as a spread on sandwiches, or over pasta.

These are the best crispy baked sweet potato fries. I share lots of tips to avoid soggy fries as well as my foolproof crisping method. There&#39;s also a roasted garlic tahini yogurt dip for dipping the fries!

Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip

garlic

lemon juice

tahini

parsley

mint

sea salt and ground black pepper,

small-medium sweet potatoes,

arrowroot powder

cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric

heat-tolerant oil spray ((I like avocado oil))

fine sea salt,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.

Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.

Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.

Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.

Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.

In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.

Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.

Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.

At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.

Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they’re piping hot, they won’t FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.

The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

Cucumber Soup

cucumbers, peeled, seeded, chopped

avocado,

lime

Salt

Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.

Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

Easy avocado oil keto mayo that whips together in under 5 minutes.

Keto Mayo

eggs

dijon mustard (or ground mustard if preferred)

apple cider vinegar

garlic powder

salt

Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you&#039;d never know it&#039;s vegan!

5-Minute Tofu Cream Cheese

extra-firm tofu ((340 grams), roughly chopped)

coconut yogurt

tbsp apple cider vinegar

tsp fine sea salt

tbsp white miso

tbsp avocado oil

In a blender, add the chopped tofu, coconut yogurt, apple cider vinegar, sea salt, miso and avocado oil. Blend on low, increasing the speed to high, until everything is smooth and combined. (Optional to use a tamper to help with blending if things get stuck, or stop the blender and scoop down the sides with a spatula from time to time to ensure smooth blending).

Slather onto bagels and enjoy. Or add any flavour variations you wish at this time. (See notes below for chive, herb and garlic, and strawberry cream cheese flavour variations).

Stuffed Sweet Potato Skins with White Bean and Guacamole. Healthy vegan comfort food at its finest. Simple ingredients for a flavour rich dish you can enjoy as a main meal, or as a side dish.

Healthy Sweet Potato Skins Recipe

potatoes

tbsp avocado oil ((optional))

avocados

lemon (, juiced)

sea salt

green onions

white beans

tbsp tahini

water (, to thin (I used about 2 tbsp))

Turn oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line the baking tray with parchment paper, and place the sweet potatoes on top. Bake for 40 minutes, or until cooked through.

Mash the avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop the green onion.

To make the citrus tahini dressing: combine the tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you&#39;ve reached desired consistency, (I used about 2 tbsp).

Cut the sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with the green onion, and drizzle with citrus tahini dressing.

https://www.youtube.com/watch?v=RtQS7Aq37Ek

An easy recipe for Stuffed Sweet Potatoes. Filled with white beans and guacamole. It's healthy, vegan and gluten-free. Enjoy for lunch or dinner. Follow along for how to make this easy recipe. 

Full Recipe: https://www.twospoons.ca/stuffed-sweet-potato/

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Stuffed Sweet Potato with White Bean and Guacamole

Chopped kale cabbage salad with sweet mustard dressing is a great lunch to meal prep ahead of time. The food processor does a lot of chopping work so that this hearty salad can be made in 30 minutes.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas &amp; Avocado

red onion,

water

white vinegar

cane sugar

vegan mayonnaise

maple syrup

Dijon mustard

yellow mustard

mustard

Worcestershire sauce

onion powder

garlic,

carrots,

avocados,

The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.

Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake. Set aside.

Cut the cabbage into 3-4 inch chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.

Season the chopped cabbage, kale, and carrots with salt and pepper and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with as many pickled red onions as you desire and the diced avocado. Enjoy!

This easy homemade avocado oil mayonnaise is made in just a few minutes with only 5 simple ingredients for a clean and healthy alternative to store-bought mayonnaise that is thick and delicious! 

Easy Homemade Avocado Oil Mayonnaise

dijon mustard

kosher salt (or

Add egg, mustard, lemon juice, and salt to a food processor. Process until smooth. 

With the motor still running, add the avocado oil in a slow and steady stream. Keep the motor running until the mayonnaise is thick and emulsified, but don’t over process or it can get too thick.

Store in a sealed container in the refrigerator for 1-2 weeks.

To make mayonnaise in a food processor

In a large measuring cup or very tall jar add egg, mustard, lemon juice, and salt, and avocado oil &#8211; in that order.

Starting with the immersion blender at the bottom of the jar, blend until mayonnaise starts to form.

Slowly lift the immersion blender and continue to blend until thick and emulsified. 

Taste and stir in more salt if desired before storing in the refrigerator. 

to make mayonnaise using an immersion blender

Awesome recipe thank you! Do you have a nutritional value for this by chance? Thank you!

Great recipe! I onñy used 1 CUP of avocado oil and came out great!

Love this recipe! Quick and easy to make. Thank you!

So yummy and easy to make I threw away all my store bought mayo!

Spicy and crispy peanut tofu is a hearty vegan dinner that’s all cooked in the oven on one sheet pan! Made extra delectable with an 8-ingredient peanut sauce. I like to serve mine with warm brown rice, sliced green onions, and chili crisp.

Spicy &amp; Crispy Peanut Tofu with Green Beans

peanut butter

ginger,

Tamari

lime juice

rice vinegar

Sambal Oelek (or Sriracha, Gochujang, other

lb (454 grams) firm or extra firm tofu

avocado oil, divided

arrowroot starch

garlic powder, divided

onion powder, divided

¾ lb (340 grams) green beans,

green onions, sliced

warm cooked rice,

chili crisp,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high until completely smooth, about 1 minute. Set aside.

Tear the tofu into 1-2 inch pieces and place them on a clean kitchen towel. Blot the pieces dry as best you can. Transfer tofu pieces to a medium bowl.

To the bowl, add 2 tablespoons of the oil, salt, and pepper. Give the tofu a toss to coat. Then, to the tofu add the arrowroot, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss again to coat. Lay the tofu out on the baking sheet in a single layer. Slide the baking sheet into the oven and set a timer for 15 minutes.

Wipe out the medium bowl that you used for the tofu and add the green beans to it. To the green beans, add the remaining 1 ½ tablespoons oil, remaining teaspoon garlic powder, remaining teaspoon onion powder, and some salt and pepper. Toss to coat.

When the 15 minute timer goes off, remove the tofu from the oven. Using a spatula, stir up the tofu pieces and move them all over to one half of the baking sheet. Add the green beans to the empty half of the baking sheet and spread them out. Slide the baking tray back in and set the timer for 15 minutes again.

Once the green beans are tender and lightly browned in spots, and the tofu is crispy and browned, you’re good to go! I like to give the tofu and green beans a quick broil too. Serve the crispy tofu and green beans with warm rice, green onions, chili crisp, and heavy drizzles of the spicy peanut sauce. Enjoy!

This peanut sauce is genius! I've made sauces like this with all the same ingredients but no one ever suggested using a blender -- absolute game changer. Sadly, after I tossed the tofu in the oven and grabbed my green beans they had turned :-( Luckily, I had some frozen riced cauliflower which I used as a two-fer sub for the rice and green beans. Simply fabulous! It was impossible to resist noshing on the crispy tofu and peanut sauce while I was waiting for the riced cauliflower to steam in the microwave. Pretty much could be for 1 serving :-D

Absolutely fabulous! Added about 3TBs of sambel olek for more kick!!! Yummmm!!!!

I made this almost exactly as written (with cornstarch, not arrowroot) and oh my gosh it is SO TASTY!!! I saved it for future use. I like that it makes a good amount of peanut sauce. AND that it’s a peanut sauce so delicious I could DRINK IT. I did drink a few spoonfuls. I used 1.5 TBLSPNS of sihracha. Perfect blend. Cilantro and crushed peanuts on top is a nice addition too, if you’re feelin fancy.

Absolutely delicious!! I used cornstarch instead of arrowroot and I used much less oil, just a drizzle over the (frozen and thawed) tofu and a drizzle on the green beans. The tofu was crispy and the sauce is divine. Served with fresh basmati rice and chopped green onions. Thank you!

We loved this! Can't believe how crispy the tofu was. And that sauce is awesome! I did increase the lime a little to our taste, we are accustomed to tangy things :-) I didn't have tofu in the freezer so I used extra firm, high protein tofu which I pressed whilst I prepped the sauce and veg (added broccoli to the beans, mmm!) - and it was perfect. Put the leftover sauce in the freezer for next time. Thanks for a really easy and delicious recipe!

This recipe blew me away! The tofu was perfectly crispy and the sauce was so tasty. I'll definitely be using your method of tearing tofu for other recipes. I didn't have any rice on hand so I served the beans and tofu on soba noodles. I'll probably try rice next time but it worked very well with the soba noodles too!

10/10! LOVED everything about this. Made it last night and had it again for lunch today. The best crispy tofu -  the best.  I immediately texted this recipe to several friends. One made it tonight and she loved it as well.  Will be making this on repeat!!!!

Wow. I made this with broccoli instead of beans (it's what i had) and finished the tofu off in the air fryer. It was incredible! Will make this one again for sure!

Loved this recipe for ease and flexibility! I have been waiting for a tofu recipe that actually came out crunchy from the oven and these STAYED crunchy after sitting out for 20 mins (and beyond)! 

Made the peanut sauce with apple cider vinegar as I did not have rice vinegar or lime and added an extra Tbsp of white vinegar to get the acidity up. Also used the full 2 Tbsp of spice suggested and I really appreciate the substitutes! I used gochujang and the heat built up to the point my husband asked if he bit into a pepper (in a good way)

EXCELLENT! So so good, can't wait to make this again!

The BEST crispy tofu I've ever made! And, the peanut sauce is delicious.

This is one of my new favourite meals!! It's simple and quick enough to make during the week. The peanut sauce was so flavourful... And I loved the texture and flavour of the tofu. Thank you for this delicious recipe!

I made this for dinner tonight and it was incredible!! The flavor combo in the sauce was absolutely perfection and I LOVED this method for making tofu! The texture was so good. Can't wait to make again :)

Delicious! Even my kids loved it. I haven’t gotten such a positive response from a new recipe in so long. Adding this to my regulars. Thank you!

Great recipe! Minimal prep and short ingredient list = a win for easy weeknight dinner! Cooked rice while the rest was in the oven. I hadn’t tried the technique of tearing the tofu into chunks before, but I loved how it turned out texturally! I didn’t end up using frozen tofu, but used an extra-firm pressed tofu and it was just fine. Also appreciated having leftover peanut sauce to add some pizzazz to other meals throughout the week. Will definitely be making this one again. And bonus, it helped me use up some sad green onions I had in my crisper :)

https://content.jwplatform.com/videos/KekzQQJ5.mp4

Spicy and crispy peanut tofu is a hearty vegan dinner that’s all cooked in the oven on one sheet pan! Made extra delectable with an 8-ingredient peanut sauce and green beans roasted alongside. This is a vegan dinner with minimal chopping too!

Spicy & Crispy Peanut Tofu with Green Beans

Ready in 30 minutes and loaded with spicy and deep flavour, these vegan Gochujang noodles combine with plenty of chopped vegetables and protein-rich edamame for a satisfying meal.

Extra Veggie Vegan Gochujang Noodles

Gochujang

cashew butter

maple syrup or agave nectar

tomato paste

1- inch piece of ginger, peeled

vegetable stock

oz (294 grams) noodles

carrot,

broccolini,

snap peas, ends trimmed and chopped

frozen shelled edamame, thawed

sesame seeds to garnish, optional

In an upright blender, combine the Gochujang, Tamari, cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot, and vegetable stock. Blend on high until smooth, about 30 seconds. Set aside.

Cook the noodles according to package directions minus 1-2 minutes. Drain and set aside.

Heat a large, deep skillet over medium heat. Once hot, pour in the oil and swirl it around. Add the carrots, broccolini, and snap peas and sauté until all vegetables are beginning to soften, about 5 minutes. Add the edamame and cook for another 2 minutes or so, stirring often. Season with salt and pepper.

Add the noodles and all of the sauce to the skillet. Stir and toss with tongs until noodles are hot all the way through and sauce is starting to thicken, about 1 minute. Add the green onions and toss once more. Enjoy the Gochujang noodles hot garnished with sesame seeds if you like.

This was such an easy and really delicious recipe. I added some tofu to the mix. It was .

Delicious! Perfect flavourful week night meal. Will definitely have it on regular rotation. Thanks so much Laura!

This was quick, healthy, and delicious! Will definitely make again.

Tasty, perfectly balanced and very versatile recipe ! I used what i had in my fridge (asparagus,  carrots, spinach) , peanut butter and added some vegan meat to boost the protein content.
Will definitely redo ! Thank you very much

Super easy and quick, delicious, my new go to recipe thank you

This recipe popped up in my inbox on a day I was looking for a stir-fry type recipe to use up an obscene amount of bok choy I bought! The flavour is INCREDIBLE. I'm already making this again today. Thank you!!!!

The blender sauce was the hook for me! 
Super easy and customizable to taste preference (sweet/sour/salt ratio). Enough sauce to double amount of veg (used addl cabbage, bell peppers, asparagus I had on hand). My grandkids gobbled it down! Thank you!

So delicious and easy to make!  I used small chopped vegetables I had on hand..red pepper, cabbage, broccoli and frozen peas.

This was delicious! I didn't modify the recipe at all. It had lots of veggies, a touch of spiciness, and good depth of flavor. Not hard to make and a lovely weeknight dinner. I'll be making it again!

Blueberry barbecue sauce with ginger and maple syrup is a simple way to make grilled summer vegetable and tofu skewers extra delicious. The sticky sauce can be made well ahead of time with under 10 ingredients.

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