CBD Easy Vegan Italian Inspired Courjetti
Green Recipes With Sydney
I absolutely love this dish. I have seen a lot of photos on Instagram of tasty looking ‘courjetti’ variations. Essentially, courgetti is when you make spaghetti, except you replace the spaghetti noodles with spirals of courgette! This is a great swap if you are looking to minimize your gluten intake, or if you just want to enjoy a tasty and healthier alternative to spaghetti. This dish will be prepared with vegan and organic ingredients. However, organic and vegan ingredients are not necessary. You can swap anything in this recipe that better suits your taste. Just have fun with it!
Although this may look like your regular courgetti, there is indeed a twist to this recipe… Today I have added 10% CBD oil to our ingredients. CBD is a natural cannabinoid that is most commonly extracted from the Hemp plant. CBD is legal in most places in the world and holds many mental/physical benefits. CBD is non-psychoactive and will not get you ‘high’. There are no bad side effects to taking CBD. The CBD oil I used in this recipe is 100% organic. If you are interested to learn more about CBD, feel free to check out the website for all your CBD needs!
Let’s get into this recipe! First off, you will need the following:
Ingredients:
- 1 spoon of coconut oil
- 4 large (fresh) basil leaves
- 1 medium white or purple onion
- 6 cherry tomatoes
- 1 large courgette
- Small portion of micro-greens (any sprouts will do the job)
- 1 handful of pumpkin seeds
- 1 splash of Oatly cooking creamer (optional)
- 75 g or half a tub of Oatly cream cheese (optional)
Seasoning:
- Paprika
- Rosemary
- Dill
- Salt
- Pepper
Servings: 1-2 people
Cooking with a twist!
- I started off putting a large non-stick pan onto my stove at medium heat and added a spoon of coconut oil.
- Whilst I waited for that to heat up, I started cutting my 4 large basil leaves into tiny bits and then added it to the pan and made sure it was evenly covered in coconut oil.Â
- I then diced my onion into small pieces and added that to the pan as well.
- I sprinkled a small amount of salt, pepper, and a bit of paprika to the fresh basil and onions.
- I then mixed it together until everything was evenly coated.
- I put one large courgette through a spiralizer and poured it into the pan once the onions were a light golden brown. You can wait a bit longer until your onions are borderline crispy if you’d like to bring more contrasting textures to your dish.
- I then went in with a splash of my Oatly cooking creamer. I live in the Netherlands where you can purchase this product at most shops. However, feel free to use any other cooking cream-in fact- you can even use a splash of water if you’d like! I just add this step in to cook the courgette spirals faster and more thoroughly. If you really want to, you can skip that step altogether. Whatever you prefer!
Dare to play!
When the courgette spirals are halfway cooked and have shrunk slightly is when I add in my spices/herbs. I don’t properly measure my spices, honestly. That is something I believe should be measured with the heart! This part of the recipe is where you can really play around with things and have some fun! The quantities of the spices/herbs really depends what you are looking for in this dish.
- First, I added some dill and rosemary. I know that rosemary has more of a potent flavour and can be an overpowering spice to introduce to some dishes. That being said, I added roughly 3 parts dill and 1 part rosemary in hopes that one herb would not drown out the other in flavour. Just play around with it and see what quantities you prefer.
- I then also added a generous amount of black cracked pepper and some ground-up pink Himalayan salt. After adding all my spices, I mixed everything together and let it sit for 5-8 minutes uncovered on medium heat.
- While I let that sit, I chopped my cherry tomatoes in half and placed them on top of the courgetti for a few minutes to let the steam rising from the pan soften them up before mixing them into the other ingredients properly.
Tip: Cucumber & Garlic Cream Cheese!
Here is another optional step/tip to really make your courgetti indulgent! I added half a tub (75g) of Oatly’s cucumber and garlic cream cheese. Again, you can use whatever kind of cream cheese you desire. I mixed this in well, which only takes a minute or two. Then, I took the pan off of the hob and let it cool down for a moment before preparing my dish.
CBD Drops: tastes like olive oil
Lastly, I added the CBD! I put some micro-greens (any kind of sprouts will work for this) into a tiny bowl and added 8 drops of my 10% CBD oil. I simply mixed the CBD oil into the micro-greens until they were all evenly coated. These will go on top of the dish when preparing it to serve. Usually, I would just use regular olive oil for this, however, the binding ingredient in Green Cuisine CBD’s oil is organic olive oil-how perfect! One thing I love about their CBD drops is that you can barely taste the CBD, which usually has a very bitter taste. Therefore, adding this literally taste the same as adding normal olive oil to your micro-greens. If you are supplementing CBD in the form of drops, why wouldn’t you do this?!
This recipe usually serves 1-2 people. Serve with pumpkin seeds and micro-greens on top. You can add almost any kind of seed you have in your house, it doesn’t have to be pumpkin seeds. You can also chuck some nuts on top for extra nutritional value. If you want to spice things up, feel free to add some vegan cheese or vegan parmesan if you want to keep things vegan! Normal cheese/parmesan is fine as well.
This recipe takes me roughly 30 minutes from start to finish. It is super easy and super healthy. I make this recipe at least once every week or two. If you multiple the ingredients, it is a delicious dish to serve guests! All of my friends who have tried this dish love it. Even my non-vegan friends have all said they love it! This is a go-to in my home.
I hope you enjoy this recipe as much as I enjoyed making it.
Thank you!
~Sydney
