We've collaborated with some fabulous nutritionists, dieticians, moms, customers and more to bring you some of our favorite recipes!
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
Vegan Quiche
Photo & Recipe by Madison Vegan Eats
Ingredients:
Instructions:
In a skillet, melt the butter over medium-high heat. Add the mushrooms and cook for 5 minutes till golden brown. Add in onion and cook together till onions are translucent. Once cooked place to the side and begin on the quiche. In a food processor or blender, place drained firm tofu, just egg, nutritional yeast, paprika, turmeric, white pepper, and Himalayan salt. Process till smooth, using a plastic spatula scrape the sides. Add the cooked onion, cooked mushrooms, minced garlic, and fresh microgreens (Kohlrabi, Broccoli and Spring Mix) then pulse a few times. But do not over process: you want to leave a lot of texture. Pour into the crust of your choice, cover with foil, and bake 375 for 25-35 mins remove foil for a final 10-20 mins. Remove from oven and let the quiche set for 10 minutes. Sprinkle any remaining microgreens on top for garnish.
- Microgreens (Kohlrabi, Broccoli, and Spring Mix)
- 1 Pressed and Drained Firm Tofu
- 1 tablespoon vegan butter
- 2 cloves of garlic
- ½ cup onion
- ½ cup mushrooms
- 4 tablespoons Just Egg
- 1 tablespoon Nutritional Yeast
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 teaspoon white pepper
- 1 teaspoon Himalayan salt
Instructions:
In a skillet, melt the butter over medium-high heat. Add the mushrooms and cook for 5 minutes till golden brown. Add in onion and cook together till onions are translucent. Once cooked place to the side and begin on the quiche. In a food processor or blender, place drained firm tofu, just egg, nutritional yeast, paprika, turmeric, white pepper, and Himalayan salt. Process till smooth, using a plastic spatula scrape the sides. Add the cooked onion, cooked mushrooms, minced garlic, and fresh microgreens (Kohlrabi, Broccoli and Spring Mix) then pulse a few times. But do not over process: you want to leave a lot of texture. Pour into the crust of your choice, cover with foil, and bake 375 for 25-35 mins remove foil for a final 10-20 mins. Remove from oven and let the quiche set for 10 minutes. Sprinkle any remaining microgreens on top for garnish.
Chickpea Omelet
Photo and Recipe by Madison Vegan Eats
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Ingredients
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Instructions:
Combine all the ingredients in a blender and process until smooth. The mixture should come out thin. Heat an oil in a non-stick frying pan over a med-high heat. Pour the batter into pan spreading in a circle. Heat over med-high heat for three minutes. Leaving the omelet alone. Use spatula to carefully flip the omelet. Cook for another 2-3 mins until the bottom is slightly browned. Transfer to a plate. Cover half the omelet with Microgreens, mushrooms, spinach and non-dairy cheese. Fold the omelet in half.
Optional Add-Ins:
Add all the finely chopped veggies into the batter: Microgreens, mushrooms, spinach, and cherry tomatoes.
Combine all the ingredients in a blender and process until smooth. The mixture should come out thin. Heat an oil in a non-stick frying pan over a med-high heat. Pour the batter into pan spreading in a circle. Heat over med-high heat for three minutes. Leaving the omelet alone. Use spatula to carefully flip the omelet. Cook for another 2-3 mins until the bottom is slightly browned. Transfer to a plate. Cover half the omelet with Microgreens, mushrooms, spinach and non-dairy cheese. Fold the omelet in half.
Optional Add-Ins:
Add all the finely chopped veggies into the batter: Microgreens, mushrooms, spinach, and cherry tomatoes.
smoked salmon toast
Photo by Good Company Cafe
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Ingredients
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Instructions:
Toast the bread. Spread cream cheese on toast. Layer on sliced cucumber and smoked salmon. Top with the pickled red onion and microgreens. Sprinkle with salt and pepper to taste and finished with lemon juice.
Toast the bread. Spread cream cheese on toast. Layer on sliced cucumber and smoked salmon. Top with the pickled red onion and microgreens. Sprinkle with salt and pepper to taste and finished with lemon juice.
avocado toast
Photo and Recipe by Grace's Food Feed
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Ingredients
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Instructions:
Toast bread. In a bowl, smash avocado with lemon juice, salt and pepper. In a pan saute kale with butter or oil under slightly tender. Spread avocado mixture on toast. Top with sauteed kale, tomatoes, chives, microgreens, salt and red pepper flakes.
Toast bread. In a bowl, smash avocado with lemon juice, salt and pepper. In a pan saute kale with butter or oil under slightly tender. Spread avocado mixture on toast. Top with sauteed kale, tomatoes, chives, microgreens, salt and red pepper flakes.
sausage and egg breakfast sandwich
Photo and Recipe by Sharp Cookie Dietician
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Ingredients
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Recommended Micros
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Instructions:
Fry the egg using oil and/or butter in pan. Brown sausage patty in pan. Toast English Muffin. Assemble sausage patty and fried egg on English muffin. Top with salt and pepper and microgreens.
Fry the egg using oil and/or butter in pan. Brown sausage patty in pan. Toast English Muffin. Assemble sausage patty and fried egg on English muffin. Top with salt and pepper and microgreens.