Cannabis Vegan Recipes: Peanut Butter Cookie Cake & No-Egg Rolls

Looking for cannabis vegan recipes?

Chef Jenny Chicoye, super talented vegan baker and Ardent community member, has shared some amazing cannabis vegan recipes to satisfy your sweet and savory desires. Today's highlighted recipes are for cannabis-infused vegan peanut butter cookie cake and no-egg rolls.

Yes, they're as delicious as they sound. 😋

Now it's time to get into these cannabis vegan recipes you came here for. Let's get to baking!

Vegan Infusion Tips: Jenny usually decarbs shatter or crumble then infuse it with the butter and oils in the recipe. You can also take some finely decarbed flower and add it into any recipe - easy peasy, no infusion needed!

Vegan Peanut Butter Cookie Cake

What you'll need

• 9” round or square cake pan
• Parchment paper to line bottom of pan
• Extra butter to coat pan and parchment paper
• Large mixing bowl
• Rubber spatula
• A sieve for dry ingredients (if you don’t have one, just combined dry ingredients to a bowl and mix with a whisk or fork for 30 seconds)

Ingredients

Dry

• 1 1/2 cups + 2 tablespoons all purpose flour (or gluten free flour)
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt

Wet

• 1/2 cup canna Earth Balance butter (at your desired strength or any vegan butter of your choice)
• 3/4 cup organic light brown sugar
• 1/2 cup organic cane sugar + 2 tablespoon for topping
• 1/2 cup organic unsweetened apple sauce
• 1 cup organic smooth or crunchy peanut butter
• 1/2 tablespoon vanilla
• 2 tablespoons plant milk of choice

Directions

1. Preheat oven to 350°F.
2. Coat the bottom and sides of the pan with a generous amount of butter, then place parchment paper on the bottom of the pan and coat with butter, also.
3. In a large bowl, combined all the wet ingredients and mix until well incorporated.
4. Next, sift dry ingredients in the sieve directly to the bowl with the wet ingredients.
5. Use a rubber spatula to mix dough and incorporate well. Be sure to scrape the bottom/crease of the bowl very well as flour like to hide there.
6. Then, add dough to buttered pan and flatten out and make sure it’s evenly distributed.
7. Lastly, add the 2 tablespoons of cane sugar around the top of the dough and move pan around until coated evenly.
8. Bake on the bottom rack for 26-29 minutes, until the edges are slightly browned.
9. Place on cooling rack to cool down before cutting for at least 15 minutes.
10. If you wish to remove the cookie cake from the pan, simply take a butter knife around the edge of the pan to insure it not sicking to the side. Then flip over on a plate and again on another plate, cut and serve.
11. Enjoy! 🤤

Vegan No-Egg Rolls

What you'll need

• Vegan friendly “egg roll” sheets (you can find them at your local Asian Market, frozen)
• A large skillet to cook everything
• Oil for frying
• Cup of water for sheet “glue"

Ingredients

• 4 cloves of garlic, minced
• 1/4 cup white onion, minced
• 1/2 head of green cabbage, shredded
• 3 carrots, peeled and grated (or you can purchase matchstick carrots at the store and use half the bag)
• Rice noodles, cooked and rinsed
• 1 tablespoon fresh ginger, grated
• 1/2 cup bean sprouts
• 2 tablespoons scallions, minced
• 1 tablespoon arrowroot powder/tapioca starch/corn starch
• 2 teaspoon sesame oil
• 2 tablespoons infused oil of choice (at desired strength)
• 2 tablespoons soy sauce or tamari to taste
• Salt and pepper to taste

Directions

1. Cook rice noodles according to package and set aside.
2. If baking, preheat oven to 425°F*
3. In a small bowl, add arrowroot power and soy sauce and mix well, set aside.
4. In large skillet, using medium heat, add infused oil. Once hot, add onion and cook until translucent.
5. Add garlic, scallions and ginger and stir for one minute.
6. Add carrots and cabbage, and cook until cabbage reduced to half its size. You might have to turn the heat up to medium high.
7. Add rice noodles and bean sprouts and stir to incorporate.
8. Pour in the soy sauce/arrowroot concoction over the cabbage until it’s coating everything, mix well.
9. Turn off the oven and drizzle sesame oil over everything and stir again. Taste in case it needs more soy sauce or salt/pepper. Transfer to a bowl to allow to cool before placing on the sheets.
10. Once cooled down, get the cup of water handy, and using one sheet at a time, place sheet at a diamond position on a clean surface and add about 1/4 cup of filling towards the bottom, middle of the sheet.
11. Bring the bottom corner above the filling and fold in each side and continue to roll upwards, like a burrito. Before you finish, wet finger with water and apply to the top corner/edges of the sheet to allow it to stick to itself. Place aside and continue the rest.
12. If baking, add “egg” rolls to a parchment lined cookie sheet and brush tops with oil of choice and bake for 20 minutes, flipping them over halfway.
13. If frying, you can deep fry them which takes about 3-6 minutes, or you can use a frying pan with an inch of oil and fry for 3-5 minutes on each side or until golden brown. Grease a sheet pan with plenty of olive oil and press the dough into the pan. Allow it to rest, covered, for an additional 2 hours in the fridge.

NOTE FROM THE CHEF: "You can always just use a coleslaw mix instead of cabbage and carrots.

Also, the rice noodles are so long you may end up having to cut them with scissors after they were done cooking.

For a simple dipping sauce just combine 1/4 cup soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and sriracha or red pepper flakes to taste. Feel free to add in some extra infused oil for a good time."

Which of these two cannabis vegan recipes do you want to try first? Show off your finished meals by tagging us on Instagram, and we'll feature you on our channel! Special thanks to Jenny Chicoye for these cannabis-infused vegan recipes, and we can't wait until she shares more with our Ardent community!