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.
Roasted potato and cauliflower soup
Photo and Recipe by Rocket City Dietician
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Ingredients:
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Instructions
Put all of above in roasting pan. Drizzle with olive oil and salt & pepper. Roast at 400 degrees for 40 minutes (flip at 20 mins). Reserve 1-2 cups of roasted cauliflower & potatoes- set aside. Take remaining roasted veggies and blend until smooth in blender/food processor. Place purée into saucer and add broth and nutmeg. Add heat. Ladle soup into bowls and add desired amount of roasted potato and cauliflower that were placed aside into each bowl of soup. Swirl into bowls 1 tsp of Pesto (see our recipe for Microgreen Pesto). Garnish fresh microgreens and optional bacon.
Put all of above in roasting pan. Drizzle with olive oil and salt & pepper. Roast at 400 degrees for 40 minutes (flip at 20 mins). Reserve 1-2 cups of roasted cauliflower & potatoes- set aside. Take remaining roasted veggies and blend until smooth in blender/food processor. Place purée into saucer and add broth and nutmeg. Add heat. Ladle soup into bowls and add desired amount of roasted potato and cauliflower that were placed aside into each bowl of soup. Swirl into bowls 1 tsp of Pesto (see our recipe for Microgreen Pesto). Garnish fresh microgreens and optional bacon.
summer squash plate
Photo Credit: Madison Vegan Eats
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Ingredients
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Rooted leek Dressing
Photo and Recipe by Madison Vegan Eats
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Ingredients
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Recommended Micros
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Instructions:
Preheat Oven to 200. Spreading the bread cubes on a large baking sheet, place tray in oven. Let them harden for 2 hours. Take bread cubes out, let them cool and transfer to a large bowl. Adjust oven to 400 for roasting. Place on a greased baking sheets; largely chopped carrots, parsnip, rutabaga, beets, and onion (make sure the veggies are in one layer). Roast the rooted veggies til tender, about 30-45 minutes. Remove from the oven half-way through cooking to lightly toss. In a skillet, melt butter Miyoko’s Classic butter over medium heat: add chopped leek micros, thyme, celery seeds and Ocean’s halo broth.
Preheat Oven to 200. Spreading the bread cubes on a large baking sheet, place tray in oven. Let them harden for 2 hours. Take bread cubes out, let them cool and transfer to a large bowl. Adjust oven to 400 for roasting. Place on a greased baking sheets; largely chopped carrots, parsnip, rutabaga, beets, and onion (make sure the veggies are in one layer). Roast the rooted veggies til tender, about 30-45 minutes. Remove from the oven half-way through cooking to lightly toss. In a skillet, melt butter Miyoko’s Classic butter over medium heat: add chopped leek micros, thyme, celery seeds and Ocean’s halo broth.
Fennel potatoes gratin
Photo and Recipe by Madison Vegan Eats
Ingredients:
Recommended Micros:
Instructions
Preheat the oven to 400. In a large pot, combine the coconut milk, non-diary milk, shallots, garlic, finely chopped fennel micros, thyme, Dijon mustard, nutritional yeast, arrowroot, salt and pepper cooked over medium heat. Using a mandolin, slice the potatoes very thinly or use a sharp knife (it will be a lot more work and time). Slicing each potato, place it into water to avoid the slices browning. Add the potatoes into cream while still on the stove and cook for 20 minutes, slowly stir. Pour cream and potatoes mixture into a buttered baking dish, then cover the dish tightly with aluminum foil or parchment paper. Place the baking dish on a sheet pan, then bake for 45 mins and remove foil for the final 15 minutes. Once the potatoes are out adding fresh fennel microgreens to the top!
- 3lbs Yukon Gold Potatoes. Peeled and sliced thin
- Can of Unsweetened Coconut Milk
- Cup of Non-dairy Milk
- 1 tablespoon vegan butter Miyoko’s, room temperature
- Large Shallot
- 4 Cloves of Garlic
- 1 tablespoon Dried Thyme
- 2 tablespoon Dijon Mustard
- 2 tablespoon Nutritional Yeast
- 1/2 tablespoon of Arrowroot
- ½ teaspoon Himalayan Salt
- ½ teaspoon Black Pepper
Recommended Micros:
- Fennel
Instructions
Preheat the oven to 400. In a large pot, combine the coconut milk, non-diary milk, shallots, garlic, finely chopped fennel micros, thyme, Dijon mustard, nutritional yeast, arrowroot, salt and pepper cooked over medium heat. Using a mandolin, slice the potatoes very thinly or use a sharp knife (it will be a lot more work and time). Slicing each potato, place it into water to avoid the slices browning. Add the potatoes into cream while still on the stove and cook for 20 minutes, slowly stir. Pour cream and potatoes mixture into a buttered baking dish, then cover the dish tightly with aluminum foil or parchment paper. Place the baking dish on a sheet pan, then bake for 45 mins and remove foil for the final 15 minutes. Once the potatoes are out adding fresh fennel microgreens to the top!