Marijuana Menu for St Patrick Day Celebrations

Celebrate St. Patrick’s Day with the green herb instead of green beer! These soulful recipes from Jeff the 420 Chef showcase cannabis cuisine with traditional Irish flavors. First, we would like to introduce you to the main dish for an evening with friends and family.

1. Infused Vegan Irish Stew

Try this contemporary vegan twist on an old Irish favorite. This is not your mama’s stew!

Servings: 6

Prep Time: 40 minutes

Cook Time: 1 hour

Approximate THC Per Serving*:
10%: 3.3 mg per piece of “meat”
15%: 5 mg
20%: 6.6 mg

Ingredients for the Broth:                                                                                    

• ¼ cup olive oil
• 1 cup celery, diced
• 1 medium Spanish onion, sliced
• 6 medium Yukon Gold potatoes
• 1 cup carrots, cut into thirds (or you can use baby carrots)
• 6 cups vegetable broth
• 2 tablespoons powdered mushroom broth or bouillon
• 1 teaspoon black pepper
• 1 teaspoon Celtic sea salt
• 4 sprigs fresh thyme
• 1 bay leaf

Ingredients for the “Meat”:

• 2 cups Cremini mushrooms, shredded
• 1 small Portobello mushroom, shredded
• 1 teaspoon smoked paprika
• 1 medium red onion, chopped fine
• 1 teaspoon dried thyme
• ¼ cup brown rice flour
• 1 tablespoon tapioca flour
• 1 tablespoon Vital Wheat Gluten
• 2 tablespoons jeff’s light tasting canna-olive oil
• Salt and pepper to taste

 Steps:

Make the Stew Base

1. In a large pot, sauté onions and celery in olive oil until onions are lightly golden.
2. Add potatoes, carrots, Celtic sea salt and pepper. Continue to sauté for another 2-3 minutes.
3. Add vegetable broth and bay leaf. Simmer for 20 minutes.

Make the “Meat”

1. Sauté onions until lightly brown.
2. Add mushrooms, thyme and smoked paprika. Salt and pepper to taste and continue to sauté until all the liquid is absorbed.
3. Transfer sautéed mushrooms on paper towels to soak up any leftover moisture. Let sit for 20 minutes.
4. In a large bowl, mix together the sautéed mushrooms, brown rice flour, tapioca flour, Vital Wheat Gluten and canna–olive oil.
5. Form into 18 chunks..
6. Heat a large frying pan and add 2 tablespoons of olive oil
7. Lightly fry each “meat” chunk till evenly browned and set aside.

Bake the Stew 

1. Preheat oven to 340ºF.
2. Transfer stew base to a casserole dish.
3. Place “meat” chunks on top of casserole and bake for 40 minutes until lightly browned.
4. Remove from oven and serve immediately! Happy St. Patrick’s Day!