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.
Red cabbage wraps
Photo and Recipe by Madison Vegan Eats
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Ingredients:
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Instructions:
Preheat the oven to 375 degrees. Pulse all ingredients in a food processor 2 to 3 times, but do not over process. Transfer to a baking sheet covered with parchment paper. Bake for 30 minutes, stirring halfway through to prevent over-browning.
To assemble
To assemble the taco, chop off the stem of the cabbage as this helps the leaves separate from the cabbage without tearing. Carefully remove the outer leaves and discard. Expect to lose some leaves in this process as it can be tricky at first. However, save those leaves to chop up for a salad or bowl later. Place some of the tempeh, walnut, and mushroom ‘meat’ inside the shell, top with shredded carrot, zucchini and avocado and Micro Radishes.
Preheat the oven to 375 degrees. Pulse all ingredients in a food processor 2 to 3 times, but do not over process. Transfer to a baking sheet covered with parchment paper. Bake for 30 minutes, stirring halfway through to prevent over-browning.
To assemble
To assemble the taco, chop off the stem of the cabbage as this helps the leaves separate from the cabbage without tearing. Carefully remove the outer leaves and discard. Expect to lose some leaves in this process as it can be tricky at first. However, save those leaves to chop up for a salad or bowl later. Place some of the tempeh, walnut, and mushroom ‘meat’ inside the shell, top with shredded carrot, zucchini and avocado and Micro Radishes.
"Chicken" Burrito Bowl with Creamy micro Cilantro Lime Dressing
Photo and Recipe by Madison Vegan Eats
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Ingredients for Creamy Cilantro Microgreens Lime Dressing
Combine all the ingredients in a blender and process until smooth. Thin with non-dairy milk, if you want to adjust the consistency. Refrigerate until ready to serve. Optional Add-Ins: Avocado for a creamier and even healthier version. |
Ingredients for "Chicken" Burrito Bowl
To prepare the bowl, cook rice and vegan ‘chicken’ according to directions. This bowl has Alpha Grilled Chik’n Strips: Heat 2tbsp. of olive oil in skillet over medium heat. Add ½ cup of Chik’n Strips to skillet and sauté for 2 minutes, or until heated thoroughly. Add chopped cherry tomatoes, avocado, and cilantro microgreens. |