Recipes
Kitchen Toke’s Infused Vegan Asian Aioli
by Derek Simcik
- 1 cup vegan mayonnaise
- 4 teaspoons Pot d’Huile or other canna oil
- 1 small bunch Thai basil, stems removed
- 1 small bunch cilantro, leaves only
- Juice and zest of 1 lime
- 1 garlic clove, minced
- 1 teaspoon Sriracha
- 1 teaspoon ginger, minced
- ½ teaspoon sea salt
Place all ingredients in a food processor and puree. Adjust seasonings. Makes 2 ½ cups, each 2-ounce serving about 5 mg THC if using Pot d’Huile, a brand of infused canna oil.