The Unhealthiest Ways to Eat Vegetables on National Eat Your Vegetables Day

[dropcap class=”kp-dropcap”]V[/dropcap]egetables are pretty awful on their own. Very few of them taste as good raw in comparison to a slice of fruit or handful of berries. As such, it takes a bit more preparation to turn vegetables into an award-winning meal. Sunday, June 17 is National Eat Your Vegetables Day, and it’s high time you learned how to make a few vegetables dishes that defy the “healthy” label. Plus, with a bit of cannabis to spice things up, you’ll have a delicious vegetable-based dish in no time.

Roasted Brussels Sprouts with Bacon

Coated with bacon grease and covered in bacon, these brussels sprouts are a whole new way to eat green.

Ingredients

6 strips thick-cut bacon

3 tablespoons cannabis-infused butter

2 cups Brussels sprouts, cut in half

1/2 large onion, diced

Salt and pepper to taste

2 teaspoons of lemon juice

Instructions

1. Cook the bacon in a large pan over medium-high heat.
2. Remove from pan and place on a paper-towel covered plate.
3. Chop into smaller, bite-sized pieces.
4. Using the same pan, add in onions and Brussels sprouts and cook for 8-10 minutes or until sprouts begin to turn golden brown.
5. Season with desired amount of salt and pepper. Follow up with lemon juice for added zest.

Tempura Fried Vegetables

Turn “blah” to “wow” with these fried veggies—they taste nothing like their un-fried counterparts, and have an unhealthy dipping sauce to boot!

Ingredients

3/4 cup corn starch

1/4 cup flour

1 teaspoon baking powder

2 1/2 teaspoons garlic salt

1 1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/2 cup water

1 egg, beaten

Vegetable oil for frying

4 cups of vegetables (zucchini, carrots, onion, mushrooms, or sweet potato), cut up

Tempura sauce for dipping (infuse with cannabis)

Instructions

1. Combine all dry ingredients together in a bowl.
2. Add the water and beaten egg, and stir until the batter is well mixed.
3. Heat oil in a large pot (about 3-4 inches deep) until it reaches 350 degrees.
4. Once required heat is reached, dip vegetables in batter and gently dip into the fry oil.
5. Once golden brown, remove vegetables from oil and place on a paper-towel-covered plate to drain.

Jalapeno Poppers

Jalapenos are vegetables, right? These babies are loaded with various cheeses.

Ingredients

12 jalapenos, de-seeded and sliced in half lengthwise

1/4 cup feta cheese

1/2 cup cannabis infused cream cheese

1/2 cup hot pepper cheese (like Pepper Jack) or extra sharp cheddar

Bunch of cilantro

2 tablespoons grated onion

Instructions

1. Preheat oven to 45 degrees.
2. While oven is heating up, place all sliced de-seeded jalapenos onto a baking sheet.
3. In a separate bowl, mix together the feta, cream cheese, shredded cheese, cilantro and onion together. Use this mixture to stuff the peppers.
4. Roast in the oven for around 15-18 minutes.

Carrot Cake

Sure, there’s tons of sugar in here, but there’s a ton of carrots too—that counts for something.

Cake

Ingredients

1 1/2 cups white sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

3 cups shredded carrots

1 cup chopped walnuts

Instructions

1. Heat oven to 350 degrees.
2. Grease a large, round pan with cannabis-infused butter. Follow up with adding a light amount of flour to cover all sides and the bottom.
3. In a large bowl, beat sugar, oil and eggs until well combined. Add in flour, cinnamon, baking soda, vanilla extract and salt. Lastly, stir in carrots.
4. Pour the complete mixture into prepared pan and bake for 45 minutes.
5. Remove from oven and let cool for one hour.

Cream Cheese Frosting

Ingredients

1 8-ounce package of cream cheese, softened

1/4 cup cannabis-infused butter, softened

2 tablespoons milk

1 teaspoon vanilla extract

4 cups powdered sugar

Instructions

1. Cream together the cream cheese, cannabis-infused butter, milk and vanilla. Slowly added powdered sugar until fully mixed and ready to spread onto cooled cake.