In support of Hemp History week, consider ordering a copy of Austin author Mariann Garner-Wizard’s book Hempseed Food: the REAL Secret Ingredient for Health & Happiness. More than a cookbook, Hempseed Food provides historical and nutritional information on the versatile hempseed along with delicious recipes. To order Hempseed Food visit Lulu.com
Mariann is a longtime Wheatsville owner who was delighted to share one of her favorite recipes from her book with us.
Freedom Fighter Zucchini Hemp Casserole (great for garden vegetables and herbs)
- 3-5 zukes, sliced in 1/8 in rounds:
- 2 T. safflower or sunflower oil
- salt & black pepper to taste
- 1/4 large onion, coarsely chopped
- 2 T. ground toasted Hempseed
- basil, oregano, thyme and/or marjoram to taste
- 1/3 C. Italian-flavored bread crumbs
- 1 large tomato, or one can cooked, peeled, no-salt-added tomatoes, chopped
- 1/4 Bell pepper, diced
- 1 T. dairy butter
Put oil in ovenproof casserole dish. Cover bottom with a layer of sliced zucchini. Season lightly. Sprinkle chopped onion over zucchini. Add another layer of zukes and more seasoning. Cover with tomato pieces. Sprinkle ground toasted Hempseed and more herbs over tomato. Add a third layer of zucchini, season sparingly. Layer with Bell pepper pieces and more salt, pepper, and/or herbs. Repeat until all ingredients are used. Cover and bake at 350° for 35-40 minutes (until zukes are tender). Remove cover, top with bread crumbs, dot with butter, increase heat to 375°, and bake 5 minutes more to brown.
- For a main dish, add 1 C. cooked, chopped chicken to first layer, 1 C. fresh, frozen or drained canned corn to second layer, and 2 chopped Serrano peppers to third layer. Spicy!
- Substitute yellow or white squash for zucchini or use them mixed together.
- Omit tomato. Add 1/2 C. shredded cheese to each layer (cheddar mozzarella, and/or Colby are good).
recipe reprinted with permission by the author