Originally published by Ladybud Magazine
Angela Bacca / Culture, High & Hungry / angela bacca, broccoli, high, high & hungry, high and hungry, ladybud, marijuana, organic girl, pot, quorn, quorn chikn cutlets, shiitake mushrooms,stoned, stoner, trader joes, trader mings, vegan, vegetarian, weed /
Not everyone craves sweets when they get high. Personally, I crave veggies when I am high, yes veggies. Part of the magic of the the stoner munchie is that marijuana gives you the ability to really notice and appreciate textures, not just flavors. The first time I got high I tripped out pretty hard on the saltine cracker I chewed for fifteen minutes straight.
The key to good veggies when you are high is to really play with texture and cook (or not) each vegetable to perfection. If you master this recipe your broccoli will be firm and flavorful with a little bit of a charred burn. The mushrooms will be meaty but not greasy and the Chikn should be seared to perfection. It is essential to use fresh organic produce, local if possible.
Here is one of my favorite stoner treats, for all you high granola-munching vegans and vegetarians out there!
- Handful of tossed Power Greens or salad mix (I like Organic Girl Super Greens)
- 1/2 teaspoon of minced roasted garlic (fresh works too!)
- Pepper to taste
- 2 Quorn Chikn Cutlets
- A head of broccoli, chopped into florets
- Olive oil
- Trader Joe’s Trader Ming’s Sesame, Soy & Ginger Salad Dressing
- 4 rinsed shiitake mushrooms, stems removed and sliced
- 2 fresh yellow tomatoes, sliced (cherry or heirlooms are a great alternative too!)
- Bragg’s Liquid Aminos (or soy sauce if you prefer)
Pour a couple of tablespoons of olive oil in a frying pan and allow to get hot. Throw in the garlic and pepper and let it toast in the oil. While the oil is heating, put Chikn Cutlets in a bowl with 1/4 cup of water and microwave 2-3 minutes or until defrosted completely. Drain the water from the cutlets and place them flat side down in the pan.
Add mushrooms and broccoli to the pan and allow them steam atop and around the Chikn. Try to use the olive oil only to conduct flavor and keep veggies from sticking to the pan, too much olive oil will make it greasy and soggy and the key to this salad is crisp, seared veggies.
While the Chikn and veggies are cooking, begin assembling the salad. Layer the power greens with the yellow sliced tomatoes.
When the Chikn is desired darkness, flip it over in the pan and add a dash or two of liquid aminos (or soy). Cook for about a minute and then turn the heat off and let the veggies and Chikn finish cooking without the heat.
Layer the finished veggies and Chikn on the salad and top with Sesame, Soy & Ginger Dressing! Make sure to cook the veggies but keep them crisp. You will know they are right when they are their brightest of bright colors.