Search Vegan Cannabis Infused Recipes “Provencal Stew and Roasted Potato Batons” Vegan Cannabis Infused Recipes “Provencal Stew and Roasted Potato Batons

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Provencal Stew
tbsp extra virgin oil

cups chopped, cleaned leeks

2 medium portobello mushrooms cleaned and cut into 1-inch squares 1/2 cup dry white wine
14oz can diced tomatoes pinch of saffron
tsp ground fennel seeds

2 medium carrots, chopped

small head of cauliflower, cut into florets (3 cups)

celery heads, cut on the diagonal into 2 inch chunks

Make a bouquet garni of 2 rosemary sprigs, 4 thyme sprigs, a handful of parsley stems and 1/4 tsp black pepper corns

cups water

14oz can chickpeas, drained and rinsed 1 tsp fresh lemon juice
salt and black pepper to taste

1/4 cup chopped fresh flat leaf parsley

Warm the oil in a pot or Dutch oven over medium heat. Add the leeks and mushrooms and sauté for 10 minutes or until the leeks are softened but not browned. Add the wine, turn the heat up to high an cook

until the liquid is reduced by half.

Add tomatoes, saffron and fennel seeds to the pot and cook for 5 minutes, stirring once or twice.

Add the carrots, cauliflower, celery, bouquet garni and the water. Cover and bring to a boil, then lower the heat, partially cook and simmer for 15 minutes. Add the chickpeas and cook another 10 minutes.

Add the lemon juice and season with salt and pepper. Remove bouquet garni and stir in chopped parsley.

Roasted Potato Batons
lbs russet potatoes

1/4 cup extra virgin olive oil salt
Preheat the oven to 375F

Peel the potatoes and cut lengthwise into 1/4 inch slabs. Stack a few slices at a time and cut lengthwise again into 1/4 inch batons. Rinse the potatoes under running water to remove surface starch. Drain on paper towels and pat lightly to dry. Place in a medium bowl and toss with the oil and salt to taste.

Spread the potatoes on a parchment covered baking sheet and roast for about 45 minutes, tossing every 10 minutes until the potatoes are lightly golden and cooked through.


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