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.
crispy tofu with pea shoot and arugula salad
Photo and Recipe by Madison Vegan Eats
Optional Additional Micros
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Ingredients:
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Instructions:
Crispy Tofu
Preheat oven to 400 degrees. Unwrap tofu, drain, press and cut into cubes.
In a medium sized bowl, combine arrowroot and almond floor. In another bowl, whisk together breaded crumbs, nutritional yeast, paprika, cumin, garlic powder, onion powder, pepper and salt. Toss the tofu in the flour mix, then just egg and last breaded crumbs mix. Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper. Bake for 30 minutes
Salad:
Mix arugula and pea shoots. Toss with lemon juice and olive oil. Sprinkle with salt and pepper to taste. Top with tomatoes, red onions, and crispy tofu.
Crispy Tofu
Preheat oven to 400 degrees. Unwrap tofu, drain, press and cut into cubes.
In a medium sized bowl, combine arrowroot and almond floor. In another bowl, whisk together breaded crumbs, nutritional yeast, paprika, cumin, garlic powder, onion powder, pepper and salt. Toss the tofu in the flour mix, then just egg and last breaded crumbs mix. Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper. Bake for 30 minutes
Salad:
Mix arugula and pea shoots. Toss with lemon juice and olive oil. Sprinkle with salt and pepper to taste. Top with tomatoes, red onions, and crispy tofu.
Seared Asian Beef and noodle salad with Ginger dressing
Photo and Recipe by Jamie Oliver
Ingredients
Salad
Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.
In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.
Salad
- 1/4 cup cashew nuts
- 1 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 200g fine rice noodles
- 1 romaine lettuce
- 1 large carrot
- 1 bunch of radishes ½ a cucumber
- 1 big bunch of fresh coriander
- 3 spring onions
- 1 handful microgreens
- 1 pack of alfalfa sprouts
- 1 x 450g rump steak, fat removed
- 2 tsp Chinese five-spice
- olive oil
- 1 x 105g pack of pickled ginger
- 2 limes
- 1 tbsp fish sauce
- 1 tbsp low-salt soy sauce
- 1 tbsp sesame oi
- ½ a fresh red chilli
- Radish
- Mustard
- Arugula
- Spring Mix
- Broccoli
- Sunflower Shoots
- Pea Shoots
- Kale
Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.
In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.