Cooking With Cannabis: Holiday Edition Part 3

Cooking With Cannabis Holiday Edition Part 3
Cooking With Cannabis Holiday Edition Part 3

Photo by Kisoulou on Unsplash



Welcome back to the final part of our festive Cooking With Cannabis series. Last time we started our marijuana mulled wine recipe, so pop back to see how to infuse wine with weed and also to get the ingredient list for this tasty winter treat. I’ll finish off with a yummy savoury recipe perfect for Christmas lunch as well as something sweet and easy to enjoy afterwards in front of whatever holiday television is gracing us this year. Probably a report that there is a comet headed towards the earth if the rest of the year is anything to go by, but we shall see. 


Marijuana Mulled Wine Continued


First, you just want to pop your weed-infused wine, the star anise, cinnamon, cloves, and lemon zest with the sugar into a large pan. Pop the hob on low heat and cook for about 10 minutes. 

After that, you simply take it off the heat and let it cool for about 30 minutes. This will allow all of those flavours to infuse through the wine. 

Then all you need to do is heat it again without boiling, give it a good stir and ladle it into mugs. There you go, worth waiting for right? 

Remember you can do an alcohol-free version by mixing apple juice and cranberry juice then doing the same weed infusion process as you would have with the wine. 


Stoner Stuffing (Meat)


Stuffing is a great thing to pop some cannabis butter into because it’s delicious, savoury and that THC will bleed right through it. 


You will need: 


  • 25g Cannabis Butter 
  • 2 Sliced Onions 
  • 1 Small Apple Diced 
  • 2 Packs of Sausages Removed From Skin
  • Sage Leaves Chopped 
  • 140g Breadcrumbs


Throw your sliced onions into your cannabis butter and let them sweat for a few minutes, then throw in  your apple and let it cook briefly. 

Once this has cooled you should mix it with the sausage meat, make sure all of that butter gets in there and if you like you can add some cannabis oil to the mixture to make sure you get a good buzz. 

Add a handful of sage and the breadcrumbs and seasoning before mixing it all together. 

Now it’s up to you, you can pop the stuffing inside whichever beast you’re enjoying this year, or you can shove it into a baking tin and have it as a full side. 


Stoner Stuffing (Veggie) 


I do try to have veggie options so here is your vegetarian stuffing which you will use your cannabis oil for. 


You will need: 


  • 2 tbsp Cannabis Oil 
  • 425 ml Veg Stock 
  • 2 Garlic Cloves Crushed (or more I usually go for more) 
  • 1 Onion Diced 
  • 200 g Risotto Rice 
  • 1 Egg 
  • 100 ml White Wine 
  • 1 tsp Basil 
  • 2 tbsp Pine Nuts 
  • Some Veggie Parmesan Style Cheese 


Grab yourself a baking tin and line it with baking paper. Preheat your oven to 180 degrees C. 

Next step will be much the same as the last recipe, we are going to sweat our onions in the cannabis oil. Then chuck in the pine nuts to toast followed by the risotto rice and garlic which we will cook for a couple of minutes. Make sure it all soaks up as much of the oil as possible. 

Next pour in your wine, if you want to really go ham you could cannabis infuse that ahead of time, and let it bubble a little. 

Then we are going to add our veggie stock before bringing it to the boil. Reduce the heat and cover it for about 10 minutes. 

Once the rice is cooked you want to take it off the heat and let it cool before you beat your egg, stir that in and then add your basil and seasoning. 

Then just fill the tin with the stuffing and bake for 20 – 25 minutes until the top is a lovely golden colour and serve after resting for about 5 minutes. 


Yule Log (Couldn’t Think Of A Fun Weed Name)


This is my favourite thing ever, all year round, so let’s make it a little bit more fun. 


You will need: 


Cake – 


  • 85g Plain Flour
  • 85g Caster Sugar 
  • 2 tbsp Cocoa Powder 
  • 3 Eggs
  • ½ tsp Baking Powder


Filling and Icing – 


  • 50 g Cannabutter
  • 284ml Double Cream 
  • 200g Icing Sugar 
  • 1 tbsp Golden Syrup 
  • 140g Dark Chocolate 


Preheat your oven to 180 degrees C, and line a baking tin with baking paper. 

In a bowl mix your eggs and your castor sugar together until they are lovely and creamy. Shouldn’t take longer than about 8 minutes. 

In a separate bowl mix together your dry ingredients and then gently sift it all into your egg and sugar combination. Use a rubber spatula to fold everything together carefully. Tip this mixture onto your baking tray and make sure it spreads evenly over the entire surface. 

Pop in the oven for 10 minutes. 

Lay out more making paper and when the cake is ready carefully tip it onto the clean paper, and be very careful not to break it. 

While the cake is still warm, carefully roll it up into the shape you’ll want it later and let it cool. 


Now to make your filling you’re just going to whisk all but 5 tsps of the cream which we will put inside the rolled-up cake once it has cooled. 


To make the icing you just need to melt the chocolate and the cannabutter in a glass bowl over boiling water. Once they have totally melted, stir in your syrup and beat in the icing sugar. 


Unroll your cake, spread the whipped cream over the top, and roll it back up again. Now you can just cover the log in the icing and voila! You have yourself a yummy yule log with an extra special something. If you like you can scatter a little icing sugar over to make it look like it’s been in the snow. 


Bon appetit! 


Written by Tasha Porritt


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