What the heck do I do with microgreens? The easiest way to start using them is to experiment and use them on things you’re already eating. There’s no wrong way - except you don’t want to cook them, add just before eating - and you might just discover new taste sensations that make that same old same old really pop!
To add a kick to a burger or sandwich, a spicy microgreen like radish or leek will do the trick. For not so much spice, broccoli or kale are milder and add a big punch of nutrition.
Want to bring some texture, color and flavor to your scrambled tofu or eggs? Purple kohlrabi and red cabbage will add some bold hues.
Pea shoots can create visual, textural and taste appeal added to the top of any entree. Also try cutting them up as a crunchy addition to salads.
with Cauliflower Cream Sauce
If you’re not familiar with the craze, Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. I always top them with fresh microgreens, leek and radish are in the photo. The cauliflower cream sauce is a healthy, dairy-free, easy to make sauce that just might become your new favorite staple.
Cauliflower Cream Sauce
3 cups cauliflower, chopped
1 cup vegetable stock or water
1/4 cup raw cashews, soaked in water to cover 30 minutes, drained
2-3 cloves garlic
2 tablespoons nutrtiitional yeast
1/2 tablespoon fresh lemon juice
1/2 teaspoon sea or Himalayan salt
Place the cauliflower and vegetable stock or water in a medium-sized saucepan over medium-high heat. Bring to a boil, cover with lid and turn heat down to medium low. Steam the cauliflower for about 5 minutes or until soft. Transfer the mixture to a blender, add the remaining ingredients and blend until smooth, being careful as steam will rise.
Serve over pasta, grains, fresh or sauteed greens, potatoes, mushrooms or any vegetable combination or Buddha Bowl.
Raw Zucchini Pasta Marinara
This is a raw dish bursting with flavor and a twist on traditional pasta.
2 tomatoes, chopped
1 cup sun-dried tomatoes, soaked 2-4 hours, drained, and chopped
1 red bell pepper, chopped
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1/2 teaspoon sea salt, or to taste
Dash fresh ground black pepper
2 tablespoons minced fresh basil or 2 teaspoons dried
1 tablespoon minced fresh oregano or 1 teaspoon dried
6 medium zucchini, peeled and cut into thirds
Microgreens for haystack garnish - basil, leek, or broccoli are a few that would work well.
Place all the ingredients for the Marinara Sauce in a food processor fitted with the S blade and process until smooth. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days. Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles with enough marinara sauce to coat well and serve immediately. Serve with extra Marinara sauce on the side. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 5 days.