Recipes

Photography by Alexandra Grablewski

Infused Maple Budino

2 cans unsweetened coconut milk

¼ cup maple syrup

1 tablespoon agar flakes

1 teaspoon nutritional yeast

3 vanilla beans

1 tablespoon cornstarch

Pinch salt

Coconut yogurt*

CBD Tincture

True Terpene Lemon OG Kush, for garnish

In a medium saucepan, whisk together coconut milk, maple syrup, agar flakes, yeast and vanilla paste scraped from the beans or ½ teaspoon vanilla extract and cook over medium-high heat. Combine 1 tablespoon water with the cornstarch and whisk into the mixture to thicken; add salt. Cool slightly, pour into serving glasses and chill at least 3 hours or overnight.

Top with coconut yogurt, drizzle of maple syrup and a garnish of True Terpene Lemon OG Kush.

*Use labneh recipe on page 90 under Infused Sweet Potatoes with Ras al hanout and Vegan Labneh, but process coconut milk for only 12 hours.

Recipes Courtesy of Melissa D’Elia

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