Hemp Recipes
Looking for something sweet? Savory? Decadent? Look no further.
Here are a few of our favorite recipes that use Living Harvest Tempt Hempmilk and Tempt Non-Dairy Frozen Dessert — all created by our fans. Most of these are really good for you...yes, even the cupcakes (good for the soul that is!)
Have a tasty hemp milk recipe you’d like to share? A hemp oil salad dressing your family raves about? Send it to us at info@livingharvest.com.
Kathy's 5 Ingredient Vegan Pumpkin Pie
Makes 2 pies
- 8 ounces tofu cream cheese
- 30 ounces (about 3 3/4 cups) canned Pumpkin Pie Mix
- 1 1/4 cups soaked raw cashews (soaked overnight in salted water)
- 3 Tbsp lemon or orange juice (optional - adds a slight zippy undertone)
- 2 tsp cinnamon
- 2 graham cracker pie crusts
- handful of cashews for decorative garnish
Directions:
- Soak your raw cashews in salted water overnight or at least 6 hours. They should break apart easily and be tender to bite when properly soaked.
- Preheat oven to 375 degrees.
- Drain your nuts and set aside. Also set aside about 15-20 cashews or garnish.
- In a food processor, add the cream cheese, pumpkin pie mix, cashews and lemon juice.
- Blend on high until a creamy mixture is reached. Pulse in additional cinnamon.
- Pour your puree into your two pie crusts.
- Swirl and smooth top with fork. Dot on cashews around the edge and center as you'd like.
- Bake at 375 for 30-35 minutes. Cool. Place in fridge to firm before serving.
Serve "a la mode" with a scoop of Tempt Vanilla Vegan Frozen Dessert.
Submitted by: Kathy Patalsky
Makes 2 cups
Ingredients:
- 1 15 oz. can organic butternut squash
- 4 heaping Tbsp garlic hummus
- 1/4 cup organic maple syrup
- 1 tsp dried organic orange peel (spice bottle)
- 3 Tbsp Tempt Hemp Milk (original flavor)
- 1/2 tsp sea salt
- 1/4 tsp fresh black pepper
- 5 large fresh sage leaves, finely chopped
- optional: dash ofcayenne for a spicy accent, dash of cinnamon to turn up the 'warm' fall flavor
- reserve: 1 sage leaf for garnish
Directions:
1. Combine all ingredients in a bowl. Fold well.
2. Place mixture in microwave safe dish and heat on high for 90 seconds or until warm. (Oven Option: You can also heat this dip in an oven safe dish for 15 minutes, 300 degrees and serve warm).
Serve with crusty bread slices, veggie slices and grain crackers.
Submitted by: Kathy Patalsky
- 1 quart Tempt™ Vanilla Hemp milk
- 1 frozen banana
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp rum extract
- 1/4 tsp nutmeg
- 1/4 tsp tumeric
In a blender or food processor, combine all ingredients; blend thoroughly stopping occasionally to scrape down sides. Serve chilled in festive glasses with a little extra nutmeg or cinnamon sprinkled lightly on top. (Serves 10)
Prep time about 30 minutes
Yields about 40 balls – about 1 inch
Ingredients:
- 2 cups creamy peanut butter
- ¼ cup Earth Balance Vegan Buttery Sticks (Vegan, Non-Dairy, no Trans Fat & no Hydrogenated Fat)
- ¼ teaspoon sea salt
- ½ teaspoon pure vanilla extract (or more to taste)
- 2 cups (Approximate) Tempt Vanilla Spice Protein Powder or you can use the Original Hemp Protein Powder
- ½ cup organic sugar (to taste)
Coating:
- 1 cup organic unsweetened shredded coconut
- Parchment paper
- Cookie sheet
Place the peanut butter, vegan butter, and salt in microwavable bowl for about 1 minute or until soft. Then stir in vanilla, tempt vanilla spice protein powder and organic sugar, to taste. Mix until consistency is dough like. Roll into 1 inch round balls. Roll balls and coat balls in shredded coconut.
Place parchment paper onto cookie sheet. Place finished rolled balls onto cookie sheet. Place in refrigerator for 1 hour or more so all ingredients can set. (I kept them overnight)
Submitted by: Doreen Gubernat-Hogan
Prep time: about 10 minutes
Ingredients:
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Roman cheese (sheep) or a non-dairy equivalent
- ½ cup Living Harvest Organic Hemp Oil
- 1/3 cup organic hemp seeds
- 3 medium sized garlic cloves, minced
- Salt & Freshly ground pepper to taste
Place and puree ingredients in blender. Serve by mixing in with your favorite pasta dish.
Submitted by: Doreen Gubernat-Hogan
- 2 1/2 cups Tempt Chocolate Hempmilk
- 1 banana, chopped
- 2 cups frozen blueberries
- 2 tablespoons almond butter
- 4 tablespoons of Living Harvest Hemp Protein powder (optional)
- Ice
- Blend until smooth and enjoy!
Serves 2
- 2 cups ice
- 1/2 banana
- 1 cup Tempt Chocolate Hempmilk
- 1 Tbsp. peanut butter
- 1 Tbsp. honey or agave nectar
- Dash of vanilla extract
- Blend until creamy. Enjoy!
Serves 2
- Water from 1 young coconut
- Meat from 1 young coconut
- Handful of cashews
- 2 bananas
- 3 tablespoons of Living Harvest Hemp Protein powder (optional)
- 12 ounces of Tempt Original Hempmilk
- Sprinkle of cinnamon
- Squeeze of agave nectar
Blend and enjoy!
Serves 2
- 1 cup Tempt Original Hempmilk
- 2 Tbsp. Living Harvest Hemp Protein (optional)
- 2 cups ice
- 1 cup frozen peaches
- 1 whole fresh peach sliced-peel on
- 2 Tbsp. honey
- 1 Tbsp. almond butter
- Dash of vanilla extract
Blend until creamy. Enjoy!
Serves 2
- 2 cups Tempt Vanilla Hempmilk
- 2 1/2 cups frozen strawberries
- 3 bananas, chopped
- 4 Tbsp. Living Harvest Vanilla Spice Hemp Protein powder
- Ice
Blend until smooth and enjoy!
Serves 2
- 1 cup Tempt Original Hempmilk
- 1 cup orange juice
- 1 banana, chopped
- 1 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1/4 cup shredded coconut (fine)
- 1 Tbsp. agave nectar
- 2 Tbsp. Living Harvest Original Hemp Protein powder (optional)
- Ice
Blend until smooth and enjoy!
Serves 2
- 2 cups Tempt Vanilla Hempmilk
- 2 cups frozen cherries
- 1 banana, chopped
- 2 Tbsp. Living Harvest Vanilla Spice Hemp Protein powder
- ice
Blend until smooth and enjoy!
Serves 2
Tempting Milk Shakes
Blend 4 scoops of any flavor of Tempt Frozen Desserts with 3/4 cup of Original Tempt Hempmilk for a cool treat any time of year. Add your favorite syrups, whipped cream and even a cherry to the top.
Serves 1
- 1 cup vanilla Tempt Hempmilk
- 1 tsp apple cider vinegar
- 3/4 cup vegan organic granulated sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp more vanilla extract. You can use almond or chocolate here but I chose more vanilla
- 1 cup all-purpose organic flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp Celtic sea salt
Courtesy of: Karmatarian
Cookies n' Cream Fluffy Buttercream Frosting:
- 1/2 cup non-hydrogenated shortening
- 1/2 cup non-hydrogenated margarine
- 3 + 1/2 cups vegan, organic powdered sugar, sifted
- 1 + 1/2 tsp vanilla extract
- 1/4 cup Tempt Vanilla Hempmilk
- 1/2 cup finely mashed vegan chocolate cream filled sandwich cookies. I used Back to Nature organic brand. You can use Newman-O’s or even Oreo which are vegan. About 5 cookies = 1/2 cup mashed
Courtesy of: Karmatarian
- 2 3/4 cups of Tempt unsweetened vanilla hemp milk (if plain unsweetened hemp milk is used, then add 1 tsp vanilla)
- 1/3 cup blond coconut palm sugar
- 1 egg, beaten
- 3 TBP instant tapioca
Combine milk, tapioca and egg in a large microwavable bowl. Let sit for 5 minutes.
Microwave mixture 9 minutes, stopping every 3 minutes to stir. Remove from microwave and let sit to cool 30 minutes. For extra rich flavor, add 1 more TBP of tapioca after all cooking is finished and stir in well. You can serve warm or refrigerate several hours or overnight.
Serves six 1/2 cup servings.
Submitted by: Elizabeth Henry
Delightful Whipped Sweet Potatoes
Bring to a boil in a large pot:
- 1 qt water
- 1/2 teaspoon sea salt
ADD without peeling:
- 1 large chopped Sweet Potato or 2 medium (I use Organic Beauregard Yams).
- 3 medium chopped russet potatoes
- 6 medium chopped organic carrots
Reduce the heat to medium and continue cooking ingredients for 30 minutes or until tender. Strain these ingredients and place in a large bowl.
ADD:
- 1/2 to 1 cup unsweetened original Tempt hemp milk (loaded with Omegas)
- 1/2 stick butter or a vegan alternative
With an electric mixer or masher, whip everything together. Add salt and pepper to your taste.
This dish requires 45 to 50 minutes to prepare and cook, and will serve 6-8 people. Enjoy!
*Both sweet and russet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6, potassium, and manganese
Colcannon is a popular Irish dish featuring kale or cabbage mixed with mashed potatoes. In this recipe, hemp milk is used to give it an incredibly creamy texture.
Ingredients:
Mashed Potatoes
- 3 lbs Yukon Gold Potatoes
- 5 tbsp vegan margarine
- 4-6 tbsp Tempt hemp milk
- Salt and pepper to taste
Kale Mix-Ins
- 3 shallots, sliced
- 8 cups chopped fresh kale, any variety
- 4 cloves garlic, minced
- ½ cup Tempt hemp milk
- 2 dashes sea salt
Directions for Mashed Potatoes
Scrub potatoes (do not peel them) and cut into 1-inch sections or so; they should all be pieces about equal size.
Fill large heavy sided pot 2/3 of the way full with water. Bring to a boil over high heat. Add a dash or two of salt to the water. Once water has come to a rolling boil, carefully add potatoes.
Reduce heat slightly and allow water to return to a boil. Once water is boiling, cook potatoes about 11-13 minutes, or until fork tender.
Drain potatoes well and transfer into an electric mixing bowl.
Add in 5 tablespoons margarine, 4 tablespoons Tempt hemp milk and salt and pepper to taste. Adjust texture with a touch more hemp milk if desired.
Directions for Kale Mix-Ins
In cast iron skillet or heavy pan, combine shallots, kale, garlic, hemp milk and sea salt. Sauté over medium heat until all liquid has been absorbed and kale is softened up, about 15 minutes. Make sure you stir often as to not let the veggies stick to the pan. Once all the hemp milk is gone, remove from heat.
Stir kale together with mashed potatoes and top with a dab of margarine and fresh cracked black pepper.
Submitted by: Allyson Kramer
Nutty Oatmeal Raisin No-Bake Bites
- 4 Ounces Nuts (see below)
- 2 Teaspoons Living Harvest Organic Hemp Oil
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Honey or Agave Nectar (optional)
- 1/8 Teaspoon Vanilla Extract (optional)
- 1/4 Cup Living Harvest High Protein Hemp Powder
- 1/2 Teaspoon Ground Cinnamon
- Pinch salt
- 1/2 Cup to 3/4 Cup Quick or Rolled Oats (I use quick oats – same nutrition, but finer)
- 1/4 Cup Raisins
Grind the nuts in a food processor or spice grinder until they begin to turn into a paste or “butter.” If a few chunks remain, I don’t mind, if you don’t mind. Place the nut butter in a bowl, and stir in the oil, maple, honey or agave (if using), and vanilla (is using). Stir in the protein powder, cinnamon, and salt until smooth. Stir in the oats and raisins. Start with ½ cup of the oats, but feel free to add more if desired. Some nut butters may be a bit oilier or softer than others, so more oats may work better.
Roll the dough into 12 little balls, and flatten a bit like cookies if desired, or leave as balls. Store in the refrigerator or freezer until ready for a snack.
Nuts: I used all walnuts, which are tasty but slightly bitter. For the sweetest and smoothest results, I recommend using cashews, though almonds and even sunflower seeds should work well too. When using walnuts, 4 ounces was a generous cup, or a scant 1-1/4 cups. For cashews, you will be looking at a little less than 1 cup since it is a denser nut.
Yields 6 servings
Submitted by: Alisa Fleming
vegan, makes 1 mug
- 3/4 mug filled with vanilla Tempt Hemp Milk
- 1 heaping spoonful cocoa mix (any vegan brand)
- Coffee: 1 shot espresso or splash of deeply brewed coffee or Instant Coffee single-serve pack
- dash cinnamon
- dash of cayenne
- swirl of soy or rice whip on top
- vegan chocolate sprinkles
Directions:
Add all ingredients to a sauce pot on stove top. Heat over medium heat until light boil begins. Pour into mug, swirl vegan whip on top. Add sprinkles.
Serve hot!
Submitted by: Kathy Patalsky
Ingredients:
- 4-6 Meedjol Dates (soak first and extract seeds)1 cup of raw almond butter
- ½ cups cashew (run through a nut grinder)
- 2 TBS Vanilla Spice Living Harvest Protein Powder (you will use more to dust truffles with later)
- Pinch of sea salt
- ½ tsp vanilla extract
- 1 TBS chia seeds
- 2 TBS cocoa powder (or carob, raw cocoa powder)
Place all ingredients in a food processor or Vitamix and blend. It may take a while to fully blend but when it does it should like something like a Larabar. This mixture will also be kind of warm which doesn’t work for rolling into little balls. I recommend putting it in the fridge for a few minutes.
Next, on a plate or paper towel sprinkle a good portion of the protein powder with a dash of salt. Make into 1” balls and roll into the protein powder mix. Serve as is or add a chocolate coating:
In a small bowl mix 2 TBS coconut oil, 3 TBS cocoa powder and 1-2 TBS Agave nectar to taste, you can also substitute a few drops of stevia liquid.
Dip each of the truffles into this mix and set in the refrigerator for roughly 10 minutes and serve. These can also be stored covered in the refrigerator. I experimented with freezing the truffles and they still tasted wonderful. You should have about 20 truffles
Submitted by: Patricia Biesen
Ingredients:
- 8-10 medium to large russet potatoes (approx 5 lbs)
- ½ tsp salt
- ½ tsp white pepper (substitute black pepper if white not available)
- ¾ cup original Living Harvest Tempt hemp milk
- 5 tbsp Earth Balance soy-free buttery spread
Directions:
- Wash and peel the potatoes. Chop into cubes.
- Place potatoes in a large saucepan or stockpot, and cover with water. Add an additional inch of water.
- Boil on medium-high heat until a fork inserted through the potatoes causes it to crumble (approx. 20 minutes).
- Drain water from potatoes and transfer to a large mixing bowl.
- Add salt, pepper, hemp milk, and buttery spread.
- Use a potato masher to combine the ingredients.
- Use blender on med-low for 2-3 minutes until potatoes are creamy.
Add additional hemp milk if desired to make the potatoes creamier. Makes 10-12 servings.
Serve immediately, or transfer to a baking dish and warm in the oven at 350 degrees for 30 minutes before serving.
Submitted by: Colette Martin
serves 6
Recipe gratitude goes to Ani Phyofor her cobbler recipe, which I have modified into my own below.
Crust
- 2 cups raw pecans
- 1/2 cup pitted dates
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- Fresh Nutmeg (one or two slides across a grater)
Filling
- 2 ripe mangoes- peeled and cut into bite size pieces.
Rum Anglaise
- 1 cup of Tempt Hempmilk Vanilla Bean Frozen Dessert
- 2 Tablespoons Gold Rum (I used and recommend Appleton Estate V/X)
To make the crust, use a food processor to process the pecans into small pieces- careful not to over mix. Add remaining ingredients and process until fully incorporated- again, careful not to over mix.
To make the anglaise, put the Tempt into a bowl and let sit on the counter until slightly melted. Add rum and stir until fully incorporated. This will melt the ice cream further, that's perfectly fine. By the time you'll use the anglaise, the ice cream will be melted completely making a lovely rich and creamy sauce.
To assemble, layer the crust and mangoes in a bowl. Top with the anglaise. You can top it with shredded unsweetened coconut flakes for an even more tropical dessert.
Submitted by: KD Traegner
Serves 2-4 people
Dry
- 1/2 cup whole wheat flour
- 1/2 cup AP flour
- 2T Living Harvest Hemp Protein Powder
- 1t cinnamon
- 2T baking powder
- 1t baking soda
- pinch of salt
Wet
- 2 bananas mashed
- 1+1/4 cup Unsweetened Tempt Hempmilk
- 1t vanilla
- 1T canola oil
Agave Glazed Fruit
- 1 cup sliced strawberries
- ½ cup blueberries
- 1/2 cup raspberries
- 3T agave nectar
Preheat a griddle. In a small bowl blend the wet ingredients until mostly smooth; it is okay to have some small banana chunks. In a large bowl whisk all of the dry ingredients together. Create a well in the middle of the dry ingredients and pour the wet ingredients in and stir together. At this point you can add a little more non-dairy milk if you like your pancakes thinner otherwise it’s time to cook.
Spray the preheated griddle with cooking spray and drop 1/4 cup of pancake batter on it. Cook 3-5 minutes on the first side and 1-2 on the second side until light and fluffy.
Top your pancakes with the agave glazed fruit and enjoy!
Submitted by: Lindsay Ingalls
Dairy-Free Blackberry Breakfast Smoothie
This is a perfectly light, quick, and easy breakfast for starting a school or work day off right. For a little extra staying power add some Organic Hemp Protein Powder – vanilla would be delicious!
- 1 Large Frozen Ripe Banana, broken into chunks (about 1 cup chunks)
- 1/2 Cup Blackberries
- 3/4 Cup Vanilla Tempt Hempmilk
- 2 Romaine Lettuce Leaves
- 1/2 Tablespoon Flaxseeds, optional (I pre-grind them in a spice grinder)
- 1/8 Teaspoon Cinnamon, optional
- Sweetener to Taste, optional (only needed if your fruit isn’t very ripe – I skip it)
Place all ingredients in your blender, and whiz until smooth and creamy. If needed, add sweetener to taste. If desired, thin with more milk alternative. Sometimes I use just ½ cup of Tempt for a thicker, spoon-able shake.
Wimply Blender Tips: Make sure the fresh fruit is closest to the blender blades with any frozen fruit on top. This helps the blades to move more freely. Also, start with less liquid, about ½ cup, adding more only as needed at first. A thicker blend will ensure that all of the bits are blended in. Once everything is pureed, you can add more hempmilk until it reaches your desired consistency.
Makes 1 generous serving
Submitted by: Alisa Fleming
The Easiest Green Smoothie In the World
In a blender just dump:
- Whatever greens are on sale (seriously you can't go wrong)
- 1 frozen banana
- Unsweetened or Original Living Harvest Hempmilk (just enough to get the blender going, add more if you prefer a thinner consistency)
- For an extra boost of protein you can a scoop of Living Harvest Tempt's Original
- For a "superfood" boost add any of the following: goji berries (soak them first for a few hours), cacao powder, a sprinkle of cinnamon, spirulina power or hemp seeds
A few tips:
- If you can't find a good sale on fresh greens then add some frozen spinach
- If you prefer a sweeter smoothie add the following:
- More frozen bananas
- A tsp of stevia or 1-2 TBS of agave nectar or a few pre-soaked dates (remove pits before blending)
- If you really love bitter greens use dandelion, which is an amazing liver cleanser
- If you really hate greens go with a bunch of chopped romaine lettuce
Submitted by: Patricia Biesen
Makes 1 Dozen
Ingredients:
- 1/3 cup canola oil
- 2/3 cup light brown sugar
- 3 tablespoons nondairy milk
- 2 teaspoons ground flax seeds
- 1 1/2 teaspoon vanilla extract
- 1 cup self rising flour
- 1/4 teaspoon salt
- 3/4 cup vegan chocolate chips
- 1/4 cup goji berries
- 1/2 cup unsweetened shredded coconut
Directions:
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, mix oil, sugar, nondairy milk, flax seeds and vanilla. Stir in the flour and salt and mix together. Once combined mix in the chocolate chips, goji berries and coconut until thoroughly combined.
- Drop heaping tablespoons of cookie batter onto the lined baking sheets about 2 inches apart. Bake for 12-15 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool.
Submitted by: Lindsay Ingalls
Looking to spice up your holiday? Try these irresistible golden muffins with festive red cranberries. They could even be the perfect gift for a neighbor or co-worker.
Ingredients:
- 2 cups flour
- 1 cup Tempt Vanilla Hempmilk
- 1 egg
- 3/4 cup fresh cranberries, coarsely chopped
- 1/2 cup sugar, divided
- 3 tablespoon butter, melted, or vegetable oil
- 2 tablespoons grated orange zest
- 1 tablespoon. baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon. ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 400° F. Place cranberries in medium bowl; stir in 1/3 cup of the sugar and set mixture aside.
In a large bowl, stir together flour, the remaining sugar, baking powder, salt, cinnamon and nutmeg.
In a medium bowl, beat egg with milk, melted butter and orange zest. Add egg mixture to flour mixture, stirring in the cranberries at the last and blending only until flour is partially moistened. Do not overmix.
Spoon batter into greased 2 1/2-inch muffin pans. Bake until well browned (25 to 30 minutes). Serve warm.
Note: Frozen cranberries can be used in place of fresh berries in this recipe.
Makes 12.