Thanksgiving Hemp Recipe Round Up
Looking for festive new ways to celebrate Thanksgiving... and hemp? Well, you've come to the right place. Hemp is incredibly versatile but not everyone is aware of exactly how to use it beyond sprinkling it on their salads. But we're here to help.
Think of hemp seeds as a protein-packed, low-carb, Omega-mega, nut-free (yet surprisingly nutty), crunchy texture enhancer, super ingredient.
That should give you food for thought.
And then there is hemp seed protein powder and cold-pressed hemp seed oil and refined hemp seed oil. For another day...
Here's our round-up of Canadian thanksgiving inspired hemp recipes. These recipes also work for American Thanksgiving in November. And all year round. Enjoy.
Hemp & Nut Gluten-Free Stuffing
Thank goodness for hemp! Here's a great way to make thanksgiving dinner just a tiny bit healthier without compromising on taste. In fact, we would argue this recipe is as tasty as they get and you can be extra thankful for extra nutrition in every tasty bite. Reward yourself with a large serving of the pie recipe below.
(PS - aren't you thankful you didn't have to scroll forever to get to the actual recipe?)
- 1 loaf (toasted!) gluten-free bread, sliced into small cubes
- 2 tablespoons hemp seed oil (or olive oil works too)
- ¼ cup butter
- 1 large onion, chopped (1 ¼ cups)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 1/2 cup of hemp seeds more for sprinkling
- 1 handful of fresh chopped thyme
- 1 handful of fresh chopped sage
- 1 cup of chopped mixed roasted nuts - or nuts of your choice or no nuts
- ¼-1/2 teaspoon ground pepper
- salt to taste
- 2 eggs
- 1 ½ cups vegetable stock
Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the hemp seed oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, hemp seeds, pepper, ¼ teaspoon salt, and cook for another 1-2 minutes. Remove from heat and set aside.
**To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.
Bake covered for 30 minutes.
Uncover and sprinkle extra hemp seeds on top and continue to bake for another 10-15 minutes until golden and toasted on top.
- Serve and enjoy!
This simple, pretty recipe roasts just the leaves of Brussels sprouts for a crispy, delicious Thanksgiving side. It’s topped with pre-made sweet and spicy hemp hearts for extra flavor and nutrition. Removing leaves takes a bit of time but it’s worth it; or you can use small Brussels sprouts, quartered. Otherwise, prep the leaves the night before cooking, then roast immediately before serving—they’re best hot, right out of the oven.
Pecan & Hemp Pumpkin Crumble Pie
Hemp gets a holiday makeover and a place at the dessert table in this nutrient-dense twist on a classic. Traditionally, pumpkin pie embodies the pinnacle of fall flavors, highlighting the season’s sweetest variety of squash. A tender, baked crust filled with creamy, spiced pumpkin may seem hard to improve upon, but this recipe does just that. Think pumpkin pie meets streusel with a sprinkling of nutty hemp hearts!
Let’s take this recipe apart piece by piece to understand the different flavors and textures that make it anything but a simple slice of pie.
First, both the crust and crumble are mixtures of almond meal (also known as almond flour), butter, and sweetener. The result is a tender crust that mimics wheat flour, only it’s a lot less work.
Next, pecans and hemp hearts turn that basic almond flour formula into a crumble topping. Hemp hearts add a unique nutty flavor that pairs perfectly with the pumpkin filling. Better yet, there’s no sweetened condensed milk, just a little mascarpone cheese, so this pie sets up nicely without dulling any of the pure pumpkin flavor.