Orange County has the ninth largest fair in the US and, like most fairs, features an onslaught of fried foods. But the theme for this year’s fair was Farm to Table.
A number of nationally-renowned chefs gave culinary demonstrations – and one was very special.
One of the featured speakers at the Orange County Fair was Chef Keiko Beatie, who is also a longtime cannabis advocate and OC NORML board member. Chef Keiko showed the crowd how to whip up delicious vegan dishes with CBD that would impress friends, family, and, of course, vegans.
Here are some of the recipes people went crazy for.
Vegan Hemp Chocolate Strawberry Pudding
Ingredients (serves six)
2 large avocados
½ cup cocoa powder
½ cup coconut cream
½ cup agave
¼ cup hemp seeds
1 dropper of CBD (30 mg)
1 tsp cinnamon
1 tsp vanilla
1 cup fresh strawberries
¼ cup toasted slivered almonds
½ cup water as needed
1 pinch of salt
Scoop avocado into a blender along with cocoa powder, coconut milk, agave, cinnamon, vanilla, and salt.
Blend slowly until avocados are in chunks and then add in half of the strawberries before speeding up the blender. If the mixture is thick, add more coconut milk or water until it has the pudding consistency you desire.
Place into dessert cups and garnish with the toasted almonds and fresh strawberries.
Tips from Chef Keiko: Best if chilled before serving and let’s see if they guess it’s made from avocados!
“Hemp seeds are so nutritious because they’re full of complete protein and lots of Omega-3 dl fatty acids. Food made with hemp not only tastes great but can help ward off cancer, diabetes, and other diseases,” explained Chef Keiko.
Summer Veggie Hemp Bean Salad
Ingredients (serves six)
1 heirloom tomato chopped
1 avocado chopped
½ cup of roasted corn or frozen
½ cup green peas frozen
½ cup black beans
½ cup garbanzo beans
2 stalks chopped green onion
½ cup toasted hemp seeds
¼ cup chopped red onion
¼ cup chopped yellow, red, or green bell peppers
1 tsp. cumin
1 tsp chili powder
1 tsp granulated garlic
½ tsp salt
1 lime juiced or ¼ cup
¼ cup apple cider vinegar
½ cup olive oil
1 dropper CBD 30 mg
½ cup toasted almonds (garnish)
In a large bowl place Tomatoes, Corn, Peas, Black Beans, Garbanzo Beans, Green Onions, Red Onions, Toasted Hemp Seeds, Bell Peppers and mix.
Mix in small bowl Cumin, Chili Powder, Garlic, Salt, Vinegar, Olive Oil CBD and Lime Juice. Mix easy till blended and taste. Depending on your palate you may add more Lime Juice or salt.
Pour over bean mix and stir until liquid is well dispersed.
Garnish on top with chopped avocados and almonds
Serve with chips
While Chef Keiko has provided cooking lessons on hemp-infused creations at the Orange County and San Diego Fairs before, this is the first time Keiko incorporated CBD into her demonstration. This is the first year of the fair where adults can legally grow hemp or cannabis in the state of California, so it only makes sense to educate people on healthy uses for the plant. Keiko says it was “a pleasure to share this information with the community in the goal for better health and wellbeing for all.”
Arugula Tofu Hemp Salad with Strawberry Vinaigrette
Salad Ingredients (serves 6)
4 cups arugula washed
1 cup baked tofu chopped
¼ cup red onion chopped fine
¼ cup chopped toasted pecans
¼ cup toasted hemp seeds
6 fresh washed strawberries chopped
Place Arugula in salad bowl with tofu, hemp seeds and red onions, and mix lightly.
Pour lightly the salad dressing and mix.
Sprinkle on top the pecans and strawberries
Dressing Ingredients (serves 6)
1 cup fresh washed and stemmed strawberries
2 tablespoons agave
1 cup apple cider vinegar
¼ cup tablespoons olive oil
¼ tsp salt
¼ tsp pepper
1 dropper of CBD 30mg
Blend all of the ingredients in a blender and taste. If strawberries are not sweet enough, you may add more agave, salt, and pepper to taste.