This article is sponsored by Ardent LLC.
HiVi Higher-Up Darlene Tran takes a bright and zesty summer starter and reimagines it as an infused and plant-based vegan delight.
First, meet Darlene: Darlene bridges cannabis, other medicinal herbs, and food for health and enjoyment. Cannabis was crucial in relieving symptoms of postpartum depression along with the anxiety that comes with having a child with health concerns. Food as medicine became a priority for the family.
Being a canna mama to me means… being fully present with my son. No outside stressors matter when it is our time spend together; and the laughs and cuddles are unmatched.
Vegan Seared “Scallops” in Brown Butter and Leche de Tigre
Ingredients:
Infused butter:
- 1g 1:1 CBD:THC Flower (110mg THC, 100mg CBD)
- 8oz Miyoko’s Vegan Butter
Brown butter:
- 4 Tbsp infused vegan butter (approx 6-7mg THC/Tbsp)
Tiger’s Milk:
- 2 limes, juiced
- 2-4 thin slices of ginger
- 2 garlic cloves, smashes
- 2-3 cilantro stems w leaves
- 1 Tbsp aji Amarillo paste
“Scallops”:
- 1/2 cup warm water
- 2 tsp miso paste
- 1/2-1tsp kelp powder
- 1 tsp avocado oil
- 2 king oyster mushrooms cut into 1inch disks
- 1-2 Tbsp oil for searing
Directions:
Decarb and infuse:
- Calculate the desired amount of mg/Tbsp desired
- Weigh out plant material and decarb using Ardent Flex machine
- After decarb, add butter and infuse in your Ardent! ??
- Optional: after infusion is finished, pour your infused vegan butter into butter molds for easy measuring and future use
Get to cookin’
- Whisk miso paste and kelp powder in warm water
- Slice king oyster mushrooms into 1-1.5in disks (to mimic size/shape of sea scallops) and add to marinade. Let this sit for at least 1 hour, and pat prior to cooking
- In a separate bowl, combine lime juice, ginger, garlic, cilantro, avocado oil and aji amarillo paste. Infuse for at least 30min and strain. Set aside
- Heat a stainless steel pan on medium to med/high heat and coat with oil. Once pan is nice and hot, lay your “scallops” down. Cook 3-4 min each side or until both sides are seared and golden brown.
- In a separate small pan, heat your vegan butter on low to med/low heat and slowly bring it to a bubble. Keep a close eye on it and once the butter gets to a nice caramel color, remove it from the stove
Watch the complete recipe video here.
