There’s nothing quite like the comfort of warming winter meals on chilly winter nights. While the cold weather may drive us to seek refuge indoors, it’s the perfect opportunity to indulge ourselves in delectable dishes that tantalize our taste buds and warm our hearts—and stomachs. The desire for comfort food in winter is a universal sentiment; along with open fires and chunky sweaters, meals that provide physical sustenance and emotional comfort are part of the joy of winter.

Incorporating cannabis into these comfort foods elevates the experience to another level. Your taste buds are enhanced, your soul is nourished—and you get a nice buzz. Whether you’re a seasoned cannabis chef or simply looking to elevate your culinary experience, these three mouth-watering cannabis-infused comfort food recipes will take your taste buds on a journey of warmth and relaxation. Just remember to dose responsibly and by your personal tolerance levels.

From a soothing soup to a hearty main course and a delicious dessert, we’ve got your cannabis-infused comfort food cravings covered during those long winter nights.

Cannabis-Infused Tomato Basil Soup

Ingredients:

• 2 tablespoons of cannabis-infused olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 28 oz can of crushed tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. In a large pot, heat the cannabis-infused olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and translucent.
2. Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally.
3. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer it to a regular blender in batches.
4. Return the soup to the pot and stir in the heavy cream and fresh basil. Season with salt and pepper to taste. Simmer for an additional 5-7 minutes, allowing the flavors to meld.
5. Serve hot, garnished with grated Parmesan cheese and an drizzle of cannabis-infused olive oil for an extra kick.

Infused Lentil and Vegetable Stew

Ingredients:

• 2 tablespoons of cannabis-infused olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• 2 tablespoons fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the cannabis-infused olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
2. Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), bay leaves, dried thyme, salt, and pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the flavors meld.
4. Remove the bay leaves and discard them.
5. Stir in the chopped kale or spinach and let it wilt into the stew.
6. Just before serving, stir in the fresh lemon juice to brighten the flavors.
7. Ladle the cannabis-infused lentil and vegetable stew into bowls, garnish with fresh parsley, and serve hot.

“Baked” Chocolate Lava Cake

Ingredients:

• 4 tablespoons of cannabis-infused coconut oil
• 4 ounces of dark chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• Pinch of salt
• Cocoa powder and powdered sugar for dusting

Instructions:

1. Preheat your oven to 425°F (220°C). Grease four ramekins and dust them with cocoa powder.
2. Combine the cannabis-infused coconut oil, chopped dark chocolate, and unsalted butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and well combined.
3. Stir in the powdered sugar until fully incorporated.
4. Whisk together the eggs, egg yolks and vanilla extract in a separate bowl.
5. Gently fold the egg mixture into the chocolate mixture until smooth.
6. Sift the all-purpose flour and a pinch of salt into the mixture, folding until just combined.
7. Divide the batter evenly among the prepared ramekins.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain slightly gooey.
9. Remove the cannabis-infused chocolate lava cakes from the oven and let them cool for a minute. Run a knife around the edges to loosen, then invert each onto a serving plate.
10. Dust with cocoa powder and powdered sugar, and serve immediately. Go ahead and add a scoop of vanilla ice cream for an extra treat. You deserve it.

Bonus Recipe: Savory Spiced Hot Chocolate

Ingredients:

• 2 medjool dates, pitted
• 4 raw walnut halves
• 2 tablespoons quick-cooking oats
• 2 tablespoons Dutch-processed cocoa
• A few drops of good-quality vanilla extract
• 1 pinch each sea salt, cinnamon, nutmeg, chili
• 2 1/2 cups filtered water
• 5-10 drops of Autumn Brands’ Warrior or Thrive Elixir

Instructions:

1. Combine all the ingredients except the elixir in a saucepan and simmer until the oats are cooked.
2. Transfer the mixture to your blender and blend until smooth.
3. Pour into your favorite mug, add the elixir and stir until combined. Add a cinnamon stick for extra vibes and enjoy.