This is a simple recipe that omits baking time, flour, white sugar and brown sugar which can be found in traditional oatmeal raisin cookie recipes. The floral and overly sweet Sugar Babe strain adds a dimension of taste to this cookie that keeps your mouth wanting more. This is the perfect oatmeal raisin cookie to satisfy your sweet tooth and will come with a little less guilt.

Mise en place:

• 10 golden dates

• 3/4 cup rolled oats that have been submerged in water overnight and then drained

• 3/4 cup almonds

• 3/4 cup cashews

• 1/2 cup raisins

• 2 tablespoons Sugar Babe cannabutter

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

Directions:

Step 1: In a food processor, add the almonds and cashews, then blend until it forms a moist crumbly mixture.

Step 2: Add the oats, butter, cinnamon and vanilla extract, then process again until well combined. Dice the golden dates and add them to the food processor. Process until the entire mixture becomes uniform and well blended. This mixture will be very sticky like cookie dough when you are finished processing.

Step 3: Add the raisins into the dough mixture and gently fold them into the dough with a spoon until evenly distributed.

Step 4: Divide the dough into 10 cookies. Gently pat each divided dough section with your hands and shape into a cookie.

Step 5: Place this cookie on a lined sheet pan with parchment paper and place in the fridge for 25 minutes or until set. Keep refrigerated to store and pull the cookies out as needed. Enjoy!

Dosage:

If Sugar Babe THC content tests around 15 percent, 15 percent of 1,000 mg would be 150 mg. Sub the number of your THC percentage and do the math to figure out your desired dosage per tablespoon for your cannabutter. Then take the dosage per two tablespoons and divide it by 10 cookies to get your milligram dosage per serving.

Strain Substitution:

I would recommend any strains whose terpenes match the sweet, syrupy, floral taste of Sugar Babe. Vanilla Kush and Cotton Candy would be excellent choices. Be creative, follow your nose/taste buds, and have fun with it!

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Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut gravy to create a vegan version of the popular spicy chicken changezi. Vegan & Gluten-free + Soy-free Option.

For a flavor-packed weeknight dinner that is plant-based and gluten-free, try this Vegan Chicken Changezi! Chicken Changezi is a popular dish usually found in restaurants in Delhi. It is a rather spicy chicken curry for which the chicken is marinated, then cooked or pan-fried.

While it cooks you make a sauce that varies a lot based on the restaurant. Sometimes the onions and cashews are fried together and blended up for the sauce. Sometimes  chopped onions are cooked to golden and then blended.

To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream such as cashew cream, or use cashew milk, coconut milk, or some yogurt.

For this recipe, we use tofu that has been torn up into organic shapes and marinated in a flavorful marinade and then baked. You can also pan-fry the tofu if you like.

The original recipe requires the premade sauce to be reheated and kind of panfried in some butter and then the tofu/vegan chicken is added to the sauce and then garnished with cilantro, chili, and some more butter and served. But for simplifying the recipe, I cook the sauce and then add the baked tofu. You can also use store bought vegan chicken subs, soycurls or chickpeas here.

More easy tofu curries:

Malaysian Tofu Curry

Shahi Tofu Kofta Casserole

Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

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