Vegetable Dumpling Cannabis Casserole
This is a two-part recipe and it serves 5-6. The cannabis is found only in the dumplings, so if you have some dinner guests who can’t partake, just serve them a plate without dumplings.
Part I: Veggie Casserole
Ingredients:
- 8 ounces parsnip peeled and sliced
- 3 carrots
- 2 sticks celery sliced
- 1 leek sliced
- 2 ounces butter
- 1 large onion peeled and chopped
- 1 can baked beans
- 1 crushed garlic clove
- 1 ounce flour
- 1 pint of stock
- ¼ pint white wine
- 7 ounces button mushrooms
- 1 teaspoon mixed herbs
- salt and black pepper
Directions:
Peel and chop the vegetables before setting your oven to 350°F.
Melt the butter in a large pan, add the garlic and onions and cook until soft. Stir in the flour and cook for a few minutes, then remove from the heat and add the wine and stock, followed by the remaining ingredients. Now put it into a casserole dish, cover and cook for an hour.
Part II: Dope Dumplings
Ingredients:
- 4 ounces self-rising flour
- 1 ounce butter 2 ounces grated cheese
- 1 teaspoon mustard powder
- 1/8 ounce ground cannabis
- 1 Tbsp. cannabutter
Directions:
Combine the flour, mustard and cannabis in a large bowl. Rub the butter into the flour and then stir in the cheese. Add a touch of water to make the dough soft — not sticky — and divide it into 10 evenly-sized balls. Drop them into the casserole dish after the first hour and remove the lid, allowing the dumplings and casserole to cook for an additional half hour. Enjoy!