Hemp Tofu

600ml Hemp Milk (see earlier recipe)
300ml boiling water
2 tsp lemon juice
Muslin cloth and heavy weight for pressing

Mix 1 cup of boiling water with the 2 teaspoons of lemon juice.

Boil 2 cups of Hemp Milk for 2 minutes. Mix the lemon water and milk and take of the heat.

Leave for 3 minutes of so for curds to form. Place mixture in a muslin lined bowl. Tie the muslin with an elastic band or tape. Place a flat plate on top of the muslin and lay a heavy weight on top.

Leave at least for 1 hour before taking the tofu out of the muslin.

Eat immediately or within 2-3 days, (immerse in water and store in the fridge to keep it fresh for the 2-3 days)

Seitan Shelled Hemp Seed Tamales

Servings: Yields 6 Tamales

Ingredients :

Tamales :

½ Cup Hemptons Shelled Hemp Seed

1 Cup Corn Flour

1 Cup Flour

1/8 Cup Sugar

1 Tablespoon Baking Powder

Pinch Of Salt

2 Eggs

1 Cup Milk

2 Tablespoons Butter

8 Oz. Of Seitan (SAY-tahn) (Wheat Gluten) (Can be found in Chinese Shops)

2 Corn Husks

Filling :

1 Bunch Scallions, Slice Thin

2 Tomatoes, Chopped Small

1 Small Spanish Onion, Small Dice

2 Ears Of Corn, Remove Kernels With Knife

Directions:

Sieve Flours and sugar together in a mixing bowl. Add Hulled Hemp Seed and mix thoroughly.

Combine wet ingredients, butter, eggs etc.  Add to the dry and stir until mixture is combined.

Refrigerate for 30 minutes.

Remove mixture from refrigerator and combine with the Seitan. Lay out corn husks and fill with mix, then wrap.

In a bamboo steamer over boiling water, steam tamales for 7-8 minutes to heat thoroughly.

Combine corn, tomatoes, garlic, scallions and onions in a bowl.

Salt and pepper to taste. Top with a tomato salsa.

Recipe courtesy of Denis at Galaxy Global Eatery!

Shelled Hemp Seed Vegetarian Inside-Out Roll

Servings: Serves 6

Ingredients:

1 cup jasmine rice

2 cups water

1/2 seasoned rice vinegar

1 Teaspoon salt

1 Teaspoon sugar

6 Stalks asparagus

1/2 Avocado

1 Green onion

2 Teaspoons Wasabi

6 sheets Nori (seaweed)

1 Cup Hemptons Shelled Hemp Seed

Directions:

Rinse rice in water. Combine rinsed rice with 2 cups of water and cook over low-medium heat until rice is tender.

In a separate sauté pan combine vinegar, salt and sugar and bring to a boil. Once the sugar and salt dissolve, add it to the already cooked rice. Let rice cook quickly by either fanning it or by agitating the rice with a fork.

Put a pot of salted water on stove to boil. Once water has reached a boil add asparagus. Cook asparagus for 1 minute and 30 seconds. Refresh in an ice bath.

Cut out a very small sliver of avocado. Reserve.

Wash the green onion.

Add 1 T of water to the Wasabi powder. Mix well.

Place rice on bamboo mat the same area as the Nori sheet. Spread a half a teaspoon of Wasabi paste across the rice. One inch from the bottom place the vegetables. Lay the Nori sheet on top of the rice and the vegetables. Slowly fold the bamboo mat over and begin to roll the rice over the vegetables as if making a jelly-roll.

Spread hulled hemp seed on flat work surface and roll the Maki in the Hulled Hemp Seed. Slice with sharp knife.

Spinach Walnut Hemp Manicotti with Eggplant Puree

Servings: Serves 4

Directions:

Hemp Pasta recipe

Filling:

1 Tablespoon Vegetable Oil

1 Small clove garlic, chopped

1 oz Spinach

3 oz Walnut

2 Tablespoons Hemptons Hemp Seed Oil

4 oz Cream Cheese

2 oz Heavy Cream

1 Tablespoon Sliced Basil

Eggplant Puree:

1 Eggplant

1/2 Cup Olive Oil

8 Cloves Garlic

2 Sprigs Thyme

Directions :

Pasta :

Make pasta dough and roll out to the "1" setting.. Cut into 5 x 7 rectangles and keep refrigerated and covered.

Filling :

Heat vegetable oil over medium-high heat. Add chopped garlic, walnuts and cleaned spinach. Sauté for about 1 minute until spinach has wilted. Place mixture in blender and puree.

Place pureed mixture in a bowl. Incorporate Hemp Seed Oil, cream cheese and heavy cream. Wash and dry basil leaves. Thinly slice basil leaves and combine. Reserve.

Peel eggplant and cut into cubes. In a medium sized saucepan add eggplant, olive oil, whole peeled garlic cloves and thyme sprigs. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The garlic should be soft and lightly brown. If the garlic begins to burn it should be discarded.

Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.

In salted boiling water add pasta sheets and cook for about one and half minutes. Remove from water and pat dry. Heat spinach mixture and add to center of manicotti and roll.

Heat the eggplant mixture to slightly warmer than room temperature and serve.

Recipe courtesy of Denis at Galaxy Global Eatery!

Back to Top

Gently Spiced Omega Protein Shake

Yield 3 cups

1 cup water

1 cup ice

2 bananas, peeled

2 heaping tablespoons Hemptons Hemp Protein Powder

2 tablespoons hemp seeds

1 tablespoon chia seeds

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Blend it all up and enjoy the omega – protein power combo!