Microgreen Recipes

Perfect for your day

We have prepared a few delicious recipes for you. Of course you can also use it to create your own creations and just try them out. We wish you the best!

Microgreen radish quark

Preparation time: approx. 10 minutes

Ingredients for 2 servings

- 1 small bunch of radishes
- 1 teaspoon salt
- 12 Bowl Grow-Grow Nut microgreens of your choicel
- 500 g quark1 pinch of pepper2 rolls

preparation

Cut the radishes from the bunch, wash and grate. Mix grated radish with salt, wait approx. 5 minutes, then print out thoroughly. Pour away the liquid.en.

Cut the microgreens of your choice, mix with the radish rasp and quark. Season the radish quark with salt and pepper and spread on the bread..

Tip: The radish quark also tastes great with jacket potatoes.

Microgreen pesto noodle bowl

Preparation time: approx. 20 minutes

Ingredients for 4 servings

- 350 g of pasta
- 1 pinch of salt
- 100 g pine nuts
- 2 cloves of garlic
- 1 Grow-Grow Nut rocket cress
- 12 lemone
- 1 pinch of salt and pepper
- 5 tbsp olive oil
- 300 g of small tomatoes

preparation

Cook the pasta in plenty of lightly salted water according to the instructions on the package, then drain and allow to evaporate.

Toast the pine nuts in a pan without fat until golden. Peel off the garlic cloves, roughly chop, cut off the rocket cress, finely puree with the juice of the lemon, garlic, pine nuts, salt, pepper and olive oil in a blender until a smooth cream is obtained.

Wash the tomatoes, cut in half, mix with the pasta and the rocket microgreen pesto and serve.

Kale, cress, tomato butter

Preparation time: approx. 10 minutes

Ingredients for approx. 15 servings

- 1 clove of garlic
- 12 Grow-Grow Nut kale cresse
- 3 sprigs of basil
- 150 g butter at room temperature
- 2 teaspoons of tomato paste 1
- 2 teaspoons of saltz
- 1 pinch of pepper


preparation

Peel the garlic. Put the kale cress and the plucked basil leaves with the garlic in a multi-chopper, alternatively chop finely by hand. Mix the garlic, kale cress and basil with butter, tomato paste, salt and pepper at room temperature until the mixture is even.

Either put the cress-tomato butter in a sealable jar or, alternatively, wrap it in baking paper and form a roll and let it set in the refrigerator.

Tip: The homemade kale and tomato butter tastes great on fresh bread, with jacket potatoes and for searing vegetables.

For a vegan variant, the butter can be replaced with vegetable margarine.

Stuffed mushrooms with microgreens

Preparation time: approx. 15 minutes

Ingredients for two servings

- 6 large mushrooms
- 1/2 onion
- 1 tbsp olive oil
- 100g vegan mince
- 1 clove of garlic
- 20g dried tomatoes
- Salt pepper
- 50g (vegan) feta
- ¼ Grow-Grow Nut Microgreens
- Oil for the mold

preparation

Clean the mushrooms. Unscrew the stalks of the mushrooms and cut into fine cubes. Peel the onion and chop finely.

Heat the oil in a pan and sauté the onions until translucent. Add the chopped mushroom stalks until the liquid has evaporated. Add the minced meat.

Peel and finely chop the garlic, chop the feta and the dried tomatoes and mix in as well. Season with salt and pepper. Pour the mushroom and minced meat mixture into the mushroom caps.

Brush a baking dish with oil, put the filled mushroom caps in it and drizzle with the remaining olive oil. Cook the mushrooms in a preheated oven at 200 degrees for 10-15 minutes.

Serve with microgreens.

Rocket Microgreen Pesto

Preparation time: approx. 15 minutes

ingredients

- 100ml olive oil
- 50g rocket
- 25g rocket microgreens from Grow-Grow Nut
- 40g pecans
- 15g parmesan cheese
- 1 teaspoon coconut blossom sugar
- Himalayan salt
- Black pepper
- Refine with 1 clove of garlic if necessary

preparation

First, wash the rocket and let it drain a little. In the meantime, lightly toast the pecans in a pan and then chop them up in the mixer.

Now you add all the other ingredients and mix everything small and your pesto is ready.

Sweet potato rösti with vegan herb creme fraiche

Preparation time: approx. 15 minutes

ingredients

- 1 large sweet potato
- 3 tbsp spelled flour
- 2 eggs or flaxseed eggs
- 1 teaspoon nutmeg
- 1 teaspoon coconut blossom sugar
- Himalayan salt

cream

- 300g Creme Vega
- 1 teaspoon honey
- Fresh herbs (thyme, rosemary)
- Microgreens from Grow-Grow Nut

preparation

Rinse the sweet potatoes thoroughly and grate them together with their peel. Add the nutmeg, coconut blossom sugar, Himalayan salt, flour and eggs to the potatoes and process into an even mixture.

Now fry small rösties in portions in a hot pan on both sides and bake for another 10 minutes in the preheated oven at 200C fan oven..

In the meantime, refine Creme Vega with honey and fresh herbs and use it as a topping for the rösties.

Butternut squash soup

Preparation time: approx. 20 minutes

ingredients

- 1 butternut squash
- 2 large carrots
- 1 can of coconut milk
- 1/2 teaspoon nutmeg
- 2 teaspoons of coconut blossom sugar
- Himalayan salt
- Black pepper
- Parsley
- thyme
- Microgreens from Grow-Grow Nut

preparation

Peel and dice the pumpkin and carrots. Cook both in salted water until soft.

Pour off 2/3 of the water and puree everything with the hand blender. Add coconut milk, season and simmer the soup over a low heat for about 10 minutes.

Finally garnish with fresh herbs and microgreens.

Egg pizza

Preparation time: approx. 15 minutes

Ingredients for two servings

- Pizza / naan
- 260g emmer wholemeal flour
- 120g vegetable yogurt or natural yogurt
- 2 tbsp plant milk
- 1 teaspoon coconut blossom sugar
- 1 teaspoon of Himalayan salt
- 2 teaspoons of baking soda

Covering
- Handful of arugula
- 4 eggs
- Some cream cheese
- watercress
- Microgreens from Grow-Grow Nut

preparation

Mix flour, baking powder, salt and coconut blossom sugar, stir in yogurt and milk and knead into an elastic dough, making sure you knead about 5-10. Now divide the dough in half and knead it with a little flour (knead into shape).

Brush the naan with a little olive oil and bake on both sides for about 3 minutes in a pan over medium heat.

Spread some cream cheese on the naan, top with rocket, top with fried eggs and garnish with microgreens and a little yoghurt.

Chickpea pasta with rocket-microgreen pesto

Preparation time: approx. 10 minutes

ingredients

- 250g chickpea pasta
- Handful of pecans
- Handful of arugula
- Rucola Greens from Grow-Grow Nut
- Rocket Microgreen Pesto

preparation

Prepare the pasta according to the instructions and then mix in the pesto.

Mix in the fresh greens and serve. Garnish with nuts at the end.

Bean Pizza

Preparation time: approx. 30 minutes

Ingredients

1 pack of gluten-free pizza dough
100g azuki beans
A little rocket
Green asparagus
Microgreens from Grow-Grow Nut
Himalayan salt
Olive oil by feel

Preparation

Preparation: Soak the azuki beans in plenty of cold water for at least 12 hours. Prepare the pizza dough according to the instructions and divide it on two 28 cm diameter trays. You can of course also prepare your own batter for it.

Now drain the azuki beans and rinse thoroughly again. Put on a saucepan with 3 times the amount of water and simmer the azuki beans covered for at least 45 minutes over medium heat.

After the resting time, pizza dough for
10 minutes in a preheated oven at 200 ° Pre-bake with fan oven.

In the meantime, wash the asparagus, cut lengthways into strips, and fry in a pan with a little oil.

Drain the azuki beans and ⅔ the beans with a little olive oil Puree the water and salt until you get a creamy bean paste. You can now spread these on the pizza with a spoon and bake for another 10 minutes. Finally, top with rocket, asparagus, the remaining beans and microgreens. If necessary, refine with a little creme fraiche.