Most people think of marijuana infused food as dessert and candy, but savory options are some of the tastiest ways to consume cannabis.
One of the easiest ways to infuse savory foods is by adding cannabis tincture, an often overlooked consumption option. You won’t have to worry about decarboxylating cannabis flower and making homemade cannabutter; with tinctures all you have to do is add a couple drops of high quality cannabis tincture to dose an entire side dish.
You can use any of the wide variety of tinctures offered at Buddy Boy Brands. If you are looking for the benefits of cannabis without the psychoactive high, go for a CBD-only tincture. This is a great option if you are sharing this dish with people who may not be as comfortable with cannabis foods as you are.
As always when making cannabis infused food at home, make sure it is properly labeled. If there are children in the house, be sure to keep it in a childproof container and stored away from reach.
Cannabis Infused Holiday Side Dishes
Cannabis Infused Green Bean Casserole (serves 6)
- ⅓ stick butter
- ½ cup diced onion
- ½ cup sliced mushrooms, canned or fresh
- 3 cups chicken broth
- 1 can cream of mushroom soup
- 1 can French’s fried onions
- Black Pepper
- Garlic powder
- 1-2 mL of cannabis tincture (this is a low dose, good for beginners)
Preheat the oven to 350 degrees. In a large skillet, melt the butter and saute the onions and mushrooms. Bring chicken broth to a boil and add green beans, boil for ten minutes and then drain the beans. In a medium mixing bowl, combine half of the can of onions, the mushroom soup, and a pinch of black pepper, salt, and garlic powder. Pour this mixture into a lightly greased 1 ½ quart baking dish. Bake uncovered for 20 minutes, then top the casserole with the rest of the fried onions and bake for 10 minutes longer.
Cannabis Infused Balsamic Bacon Brussels Sprouts (serves 4)
- 1 pound Brussels sprouts, trimmed and halved
- 6 slices uncured bacon, cut into pieces
- 3 cloves garlic, minced
- Sea Salt
- Black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup honey
- 1-2 mL high quality cannabis tincture
Preheat the oven to 425 degrees. Spread the brussels sprouts, garlic, and bacon on a large baking sheet and sprinkle with salt and pepper. In a small bowl, whisk the olive oil, vinegar, honey, and cannabis tincture together. Drizzle the oil mixture evenly on top of the baking sheet, then toss to fully coat. Bake for 30 minutes, or until brussels are tender and charred.
Cannabis Infused Broccoli and Cauliflower Casserole (serves 4-6)
- 1 cauliflower head
- 1 large broccoli head
- ½ cup butter
- 1 medium onion, diced
- 2 garlic gloves, minced
- ¼ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth
- 4 ounce cream cheese, room temperature
- ¼ teaspoon seasoned salt
- Black pepper
- ⅓ cup seasoned breadcrumbs
- 1 ½ cups grated Monterrey Jack cheese
- 1-2 mL high quality
Preheat the oven to 375 degrees. Break the cauliflower and broccoli down with your hands until it is in very small florets. Steam the florets over simmering water until they are just slightly tender, only three to four minutes.
In a large skillet, melt the butter over medium heat and saute the onion and garlic until onions are tender, again about three to four minutes. Slowly add the flour to the onion and garlic, stirring constantly. While continuously stirring, add the broth. Let the sauce cook for 2-3 minutes, or until it begins to thicken. Stir occasionally. Next, add the room temperature cream cheese to the sauce until it melts completely. Add salt and pepper to taste, then dose with cannabis tincture.
In a casserole dish, add the broccoli and cauliflower as the bottom layer and top with the cheese sauce. Bake for 20 minutes uncovered, then remove and top with breadcrumbs. Bake for 5-7 more minutes, or until the breadcrumbs are crisped.
Cannabis Infused Garlic Rosemary Mashed Potatoes (serves 10)
- 4 pounds New Red Potatoes, quartered and unpeeled
- 8 garlic cloves
- 1 ½ teaspoons salt
- ½ cup clarified butter (ghee)
- ⅓ cup milk
- 1 cup sour cream
- 2 teaspoons fresh rosemary
- ½ teaspoons pepper
- 1-2 mL of high quality cannabis tincture
Boil potatoes and garlic in water until you can poke into the potatoes with a fork and they slide off. This should take 15-20 minutes. Heat the ghee, salt, and milk in a small saucepan and set aside. Drain the potatoes in a colander and put them in a large mixing bowl. Add the butter mixture to the large mixing bowl, then the cannabis tincture, and beat until they are mashed. Add pepper to taste.