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.
Broccoli fritters
Photo & Recipe by Madison Vegan Eats
Ingredients:
In a medium-sized bowl, combine the Broccoli microgreens, flour, egg replacement, Parmesan, nutritional yeast, garlic powder and onion powder. Season with salt and pepper to taste. Stir well until all ingredients are thoroughly incorporated. Preheat a cast iron or non-stick pan over medium heat until hot and add Grapeseed oil. Gently shape the fritters with your hands and place into the cooking pan.Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of the fritters falling apart. Cook them for 1-2 mins till golden brown to insure they are cooked thoroughly. Serve warm.
- 1 ½ cup Broccoli Micro Greens
- 4 tablespoon Flour
- 3/8 cup Just Egg (or egg replacement)
- ½ cup Vegan Parmesan Cheese (I used Follow Your Heart)
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
- 3 tablespoon Grapeseed oil for cooking
In a medium-sized bowl, combine the Broccoli microgreens, flour, egg replacement, Parmesan, nutritional yeast, garlic powder and onion powder. Season with salt and pepper to taste. Stir well until all ingredients are thoroughly incorporated. Preheat a cast iron or non-stick pan over medium heat until hot and add Grapeseed oil. Gently shape the fritters with your hands and place into the cooking pan.Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of the fritters falling apart. Cook them for 1-2 mins till golden brown to insure they are cooked thoroughly. Serve warm.
Broccoli pesto
Photo and Recipe by Madison Vegan Eats
Ingredients:
Instructions:
Put the pine nuts in a dry cast iron skillet and cook over medium-low heat, stirring frequently, until golden for 3 minutes. In a blender or food processor, pulse toasted pine nuts, garlic, broccoli micro greens, parmesan cheese, nutritional yeast, lemon juice, and salt. Slow pour in olive oil while still processing. Occasionally scrap the sides with a rubber spatula.
- 2 cups Broccoli Micro Greens
- 2 large cloves Garlic
- ½ cup Olive oil
- ½ Lemon Freshly Juiced
- 1 tablespoon Nutritional Yeast
- ½ cup Vegan Parmesan Cheese (I used Follow Your Heart)
- 2 tablespoons Toasted Pine Nuts
- 1 teaspoon Himalayan Salt
Instructions:
Put the pine nuts in a dry cast iron skillet and cook over medium-low heat, stirring frequently, until golden for 3 minutes. In a blender or food processor, pulse toasted pine nuts, garlic, broccoli micro greens, parmesan cheese, nutritional yeast, lemon juice, and salt. Slow pour in olive oil while still processing. Occasionally scrap the sides with a rubber spatula.
Pea shoot pesto
Photo and recipe by Rocket City Dietitian
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Ingredients
Blend and slowly drizzle in Olive Oil to desired texture. Try on a piece of toasted bread with goat cheese or cucumber for a gluten free option! |
microgreen butter
This is a great way to use up your greens towards the end of their life!
Recommended Micros:
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Ingredients
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting. Chill in refrigerator until firm, at least an hour. Makes about 1/2 cup (equivalent of 1 stick) |
Lime Avocado Tart with Walnut & Fennel Crust
Photo and Recipe by Rocket City Dietitian
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Ingredients
The Crust:
Tart Filling:
Recommended Micros
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Instructions
For crust: Blend ingredients in food processor. Press and form into bunt pan. Set aside.
For Tart filling: Blend ingredients until smooth. Pour into tart mold and put in freezer for 20-30 minutes. Garnish with the Amaranth Microgreens and serve chilled.
For crust: Blend ingredients in food processor. Press and form into bunt pan. Set aside.
For Tart filling: Blend ingredients until smooth. Pour into tart mold and put in freezer for 20-30 minutes. Garnish with the Amaranth Microgreens and serve chilled.
Sweet Potato Bites
Photo and Recipe by Madison Vegan Eats
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Ingredients:
Cream:
Recommended Micros:
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Instructions:
Drain and rinse the cashews and add them into a food processor along with the rest of the ingredients. Place container and store in fridge for 3-4 days. Preheat the air fryer. Temperature: 400ºF Time: 10–12 minutes. Place one layer of Sweet Potatoes along the bottom and cook for 5 minutes then flip for another 3 minutes. Assemble the Sweet Potatoes Bites, start with cashew cream on top first then sprinkle mixed nuts and layer Amaranth Micros
Drain and rinse the cashews and add them into a food processor along with the rest of the ingredients. Place container and store in fridge for 3-4 days. Preheat the air fryer. Temperature: 400ºF Time: 10–12 minutes. Place one layer of Sweet Potatoes along the bottom and cook for 5 minutes then flip for another 3 minutes. Assemble the Sweet Potatoes Bites, start with cashew cream on top first then sprinkle mixed nuts and layer Amaranth Micros