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Cannabis Lifestyle

Infused Recipe: Vegan Demi Glaze

April 28, 2020

As we all know, French food isn’t exactly known for non-carnivorous options, which is why we may have invented an entirely new niche of cuisine: in-French-fusion. Thankfully, cannabis is fully plant-based – so bon-appetit to our vegan friends.

Infused Grapeseed Oil

Ingredients & equipment

  • 250 ML Grapeseed Oil
  • 3.5 G of Cannabis
  • Lemon Peels
  • Mint
  • LEVO POD

Instructions

  1. Chop up Cannabis and add with the lemon peels & mint to the LEVO POD.
  2. Turn Levo Machine on to INFUSE and turn time to 3 hours at 175 degrees Celsius.

Vegan Demi Glaze

Ingredients:

  • 425g Eggplant
  • 450g Cauliflower
  • 50g Celery
  • 150g Carrots
  • 100g Beets
  • 60g Shiitake mushrooms
  • 200g Celery root
  • 100g Broccoli
  • 125g Onions
  • 60g Garlic
  • 10g Tomato paste
  • 9g Kombu, optional
  • 100g Olive oil, optional
  • 2.5kg Water
  • 0.4g Xanthan gum
  • 4g Salt
  • 2g Pectin, Sure-Jell or any type
  • 2 tbsp Infused Grapeseed Oil (20mg per tbsp)

Chefs note: This recipe pairs well with the terpene caryophyllene. Wait for the sauce to cool and add 3 drops of bottled caryophellene.

Instructions:

  1. Heat oven to 275 °F
  2. Shave vegetables with a mandoline and transfer the shavings to a baking pan. Add tomato paste and kombu, then mix to combine ingredients.
  3. Toss vegetables with oil (do not used the infused oil for this), transfer to the oven and let roast for about 45 minutes. Check your veggies every 20 minutes and stir to prevent edges from burning.
  4. Add water to vegetables and return to the oven for 30 to 40 minutes.
  5. During the second roasting step, combine dry ingredients in a small bowl. Whisk until fully incorporated, breaking up any clumps.
  6. Strain broth into a saucepan.
  7. Over medium heat, reduce the broth to about half of its original volume. Remove from heat.
  8. Whisk dry ingredients into demi-glace until completely incorporated.
  9. Add Infused Grapeseed Oil. Whisk until emulsified.
  10. Serve over steak, vegetables or potatoes.

Follow the chef, Travis Peterson:
Instagram: @thenomadcook