A simple package of ramen needs little instruction, but a few fresh ingredients can turn it into a nourishing bowl of comfort. Check the fridge for vegetables, herbs or a soft-boiled egg to make it your own. Pot pie is classic comfort food, while tofu happily takes on the flavors around it for a satisfying meat-free meal.
These recipes use Pruf Cultivar’s Gassed Out, a hybrid with peppery, pine-forward flavor. Use infused ingredients with a known potency, and choose a serving that works for you.
Super Special Ramen
Servings: 1
Ingredients:
1 package ramen noodles with flavor packet
2 cups water or stock
1/4 cup packed raw watercress
1 scallion, sliced
6 snap peas, halved
1/4 cup shredded carrots
1 soft-boiled egg, peeled and halved
1/4 cup sprouts
Cilantro leaves, to taste
2 teaspoons sesame oil
1 teaspoon canna-oil
Directions:
1. Open the ramen package, and set the flavor packet aside. Bring the water or stock to a boil in a medium saucepan.
2. Add the watercress, scallion and noodles. Simmer for 3 to 4 minutes.
3. Add the snap peas, carrots and flavor packet. Cook for 1 additional minute.
4. Pour the soup into a bowl and top with the egg, sprouts and cilantro.
5. Drizzle with the sesame oil and canna-oil before serving.
Potent Pot Pie
Servings: 4
Ingredients:
3 tablespoons butter
4 teaspoons canna-butter
1 celery stalk, sliced
1 carrot, peeled and sliced
1 teaspoon thyme
1/3 cup flour
2 cups chicken stock
1/3 cup light cream or half-and-half
1 cup peas
3 cups cooked chicken, cut into pieces
Salt and black pepper, to taste
1 sheet puff pastry or 1 refrigerated pie crust
1 egg, beaten, optional
Directions:
1. Heat the oven to 340 F.
2. In a large saute pan over low heat, melt the butter and canna-butter.
3. Add the celery, carrot and thyme. Saute for 10 minutes.
4. Stir in the flour, and cook for 2 minutes.
5. Add the chicken stock, cream and peas, stirring until the vegetables are coated and the mixture begins to thicken.
6. Stir in the chicken, and season with salt and black pepper.
7. Divide the filling among 4 ramekins. Cut the pastry to fit the tops, then place it over the filling.
8. Brush with the beaten egg, if desired, and cut small slits in the pastry to vent steam.
9. Bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
Seared Sesame Tofu with Peanut Sauce
Servings: 4
Ingredients:
1/2 block extra-firm tofu, pressed and cubed
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly grated ginger
1 teaspoon honey
1 bok choy, halved lengthwise
1 teaspoon canola oil
2 tablespoons peanut butter
1 teaspoon canna-infused canola oil
1/2 teaspoon soy sauce
1 scallion, chopped
Zest of 1/2 orange
Directions:
1. Heat the oven to 400 F.
2. In a medium bowl, combine the tofu, soy sauce, rice vinegar, sesame oil, ginger and honey. Let marinate for 30 minutes.
3. Place the tofu and bok choy on a rimmed baking sheet. Drizzle the bok choy with canola oil. Roast for 25 to 30 minutes, turning the tofu a few times, until browned and tender.
4. In a small bowl, combine the peanut butter, canna-infused canola oil and remaining soy sauce.
5. Toss the roasted tofu with the sauce, and finish with the scallion and orange zest. Serve with the bok choy.
