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Veggie Hemp Chili

  • 1 tbsp light cooking oil
  • 1 med size chopped onion
  • 2 – 3 shallots
  • 2 cups sliced mushrooms (preferably Pine or Morel Mushrooms)
  • 1/2 cup DeHulled Hemp Seeds
  • 4 tbsp Hemp Seed Flour
  • 2 1/2 lbs Tomatoes, Blended
  • 1 lb diced tomatoes
  • 1 6 oz can tomato paste
  • 1 16 oz can of red kidney beans
  • 2 tablespoons chili seasoning

1 - Lightly sauté the onion, shallots mushrooms and hempseeds in a skillet until browned. 
2 - Put this mixture in a soup pot - with the rest of the ingredients. 
3 - Simmer on low for 3-4 hours 
4 - Serve right away or better yet, refrigerate and re-heat the next day

 

Crunchy Farmhouse Bread – from Peter Tasker, Metchosin

  • 1 tsp sugar
  • 1 ½ cups water
  • 1 tbs yeast
  • ¼ cup honey
  • 3 tbs butter melted
  • 1 egg beaten
  • 3 cups flour
  • l ½ cups whole wheat
  • ¼ cups oats, cornmeal, bran, sunflower seeds,
  • ¼ cup millet, or flax, or  quinoa
  • 1 tsp salt 

1. In a large bowl dissolve sugar in warm water, sprinkle in yeast and let stand 10 mins or until frothy.  Whisk in honey, butter and egg. Stir in 2 cups of flour, whole wheat flour, oats etc. until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.

 2. Turn out onto floured surface, knead for 8 – 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap, let rise in warm draft free place until doubled in bulk, 1 ½ hours.

 3. Punch down dough, turn out onto lightly floured surface. Knead into round load, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel, let rise until doubled in bulk, 45 to 60 minutes.

 4. Using serrated knife, slash shallow grid pattern on top of loaf. Banke in centre of 375 F oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom.

 Makes two loafs.