Recipes

PEA SHOOT SOUP

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PEA SHOOT SOUP

Serves 2, can easily be doubled.

1. Heat a generous splash of oil in a large pot

2. Add 1/2 teaspoon ground cumin & a 5 cent size knob of grated fresh ginger until fragrant

3. Add half an onion, chopped, a small potato, chopped, and the stems from a quarter of a bunch of coriander

4. Cook until soft

5. Add 250g of chopped Pea shoots and wilt down (Our medium sized tray) 
6. Add 1.5 cups of chicken or veg stock and simmer for 5-10 mins

7. Blend soup, we suggest using a standard blender

8. Season with salt, pepper, and the juice of half a lemon

9. Garnish with extra pea shoots, micro Coriander, and a dollop of sour cream

10. Enjoy! This recipe serves 2 and can easily be doubled

Recipe from Little Wild Things Farm & @microyyc.
 
 

VEGETARIAN RAMEN WITH ROASTED TEMPEH, SHIITAKE MUSHROOMS, PEA TENDRILS AND LEEK MICROGREENS

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INGREDIENTS:

         For the broth:

  • 8 cups water

  • 1 ounce dried shiitakes (15-20 mushrooms)

  • 1/4 cup low-sodium tamari or other good soy sauce

  • 2 tablespoons vegetable oil, divided

  • 1 small yellow onion, thinly sliced

  • 2 garlic cloves, minced

  • 1/2-inch piece fresh ginger, peeled and minced

  • 1 tablespoon good butter

  • 1 tablespoon white miso paste

  • 1 tablespoon mirin (rice wine)

  • 1 strip Kombu (seaweed)

         For the Tempeh:

  • 1/2 package tempeh (4 oz)

  • 1 tablespoon low sodium soy sauce

  • 1 tablespoon extra light olive oil

  • 2 teaspoons dark/aged vinegar

  • 2 teaspoons red wine

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon white sesame seeds

  • 1/2 teaspoon pure maple syrup

         Toppings:

  • 10 oz sliced shiitake mushrooms

  • 4 eggs

  • 2-3 oz pea shoots

  • 4 servings ramen noodles

  • Leek microgreens

  • Toasted sesame oil

  • Hot chili paste
     

DIRECTIONS:

Tempeh: Cut the tempeh in about 7 equal pieces and put it in a bowl. Add the soy sauce, olive oil, dark vinegar, red wine, garlic powder, onion powder, white sesame seeds and maple syrup. Let it marinate for about 2 hours, making sure that you use a spoon to flip it back and forth every 30 minutes. 

About 15 minutes before you’re ready to cook the tempeh, preheat oven to 350°F (176°C). Lightly spray some non-stick cooking oil on an oven tray (or line with aluminum foil) and place the tempeh on the tray, spread out. Bake for a total of about 15 minutes, be sure to flip them over half way.

Broth:

  1. Combine the water, dried shiitakes and kombu piece in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes.

  2. Remove mushrooms and kombu from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

  4. Heat one more tablespoon of oil to the same pan and add pea shoots. Cook for 1-2 minutes with lid on pan until dark green and wilted. Remove from pot and set aside.

  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
     

ASSEMBLE:

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of pea shoots and of shiitakes in each bowl. Arrange a few slices of roasted tempeh in each bowl. Cut each egg in half and place two halves in each bowl. Top with Leek microgreens, and a little toasted sesame oil and chili paste, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

Recipe from Little Wild Things Farm.
 
 
 
 

OYSTER MUSHROOMS TOAST WITH BLACK PEPPER RICOTTA AND LEMON DRESSED MICROGREENS

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DESCRIPTION

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

​

INGREDIENTS

  • 2/3 cup whole milk ricotta cheese

  • 1 tablespoon chopped fresh chives

  • ½ teaspoon fine sea salt

  • ½ teaspoon ground black pepper

  • 2 ½ tablespoons extra virgin olive oil

  • 1 small shallot, thinly sliced

  • 4 ounces oyster mushrooms, finely chopped

  • 1 cup multi-colored small cherry tomatoes (about 20 tomatoes)

  • ¾ cup microgreens

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons peppery finishing olive oil such as Arbequina

  • 10 slices baguette, lightly toasted
     

INSTRUCTIONS

  1. Stir together the ricotta, chives, 1/8 teaspoon fine sea salt, and ¼ teaspoon of the black pepper in a medium bowl. Cover and set in the refrigerator until ready to assemble the toasts.

  2. Heat the 2 ½ tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook for 90 seconds, stirring often. It will brown a bit in the oil as it softens. Add the mushrooms. Cook for 2 more minutes, stirring often, until the mushrooms darken and shrink. Add the tomatoes, continue to cook stirring constantly, for about 3 minutes, until the tomatoes begin to burst and the mushrooms are tender. If you have some larger tomatoes mixed in, pricking them with a fork will help them to burst.

  3. Remove from the heat and stir in ¼ teaspoon salt and the remaining ¼ teaspoon of black pepper.

  4. Transfer the microgreens to a small bowl. Toss with the lemon juice, finishing olive oil, and the remaining 1/8 teaspoon of salt.

    Recipe from msgdish.

 

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  5.  baked potato with butter, sour cream, black pepper, and radish microgreens

  6.  hamburgers with mustard microgreens mixed in with meat

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  10.  pea shoot stir fry with chicken or beef, or shrimp can be added for those who like

  11.  fresh garden salsas with micro-coriander

  12.  spiralize a cucumber or two and squeeze out extra water, use one to 2 cups of  sunflower micro greens and add to the top, use a dressing of coconut aminos, basil,  garlic, lemon and top with a light covering of a chopped nut.

  13.   salad with a variety of different microgreens

  14.  throw on any sandwich for more flavor and nutrition

  15.  juice spinach microgreens along with a dash of peppermint oil and make a great “green drink” that kids will drink

  16.  kefir Smoothies with banana, blueberries, kefir milk, peanut butter, chia seeds, and  sunflower microgreens

  17.  kale Pesto – kale, basil, sunflower seeds, sunflower microgreens, olive oil, lemon, salt  and pepper”

  18.  24 hr. Infuse/soak. amaranth, borage or bulls blood microgreens in vodka, then  strain and use in drinks

  19.  microgreens baked into breads and muffins

  20.  pasta with fingerling potatoes, microgreens, cream, and lemon zest and juice

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  22.  red russian kale microgreens in an omelet or scrambled eggs with a pinch of daikon  radish microgreens

  23.  daikon radish and sunflower mixed and blended into a pesto sauce

  24.  beans & greens soup – pinto beans, organic broth, and mixed microgreens blended  smooth, top with parmesan

  25.  cheesy egg scramble topped with fresh tomatoes, avocado slices and micro greens

  26.  pop a handful of chopped up micro mix into a bowl of your favorite soup

  27.  salad with grilled beef, radish microgreens, olive oil, and blue cheese chunks

  28.  crock pot french dip sandwiches with radish microgreens

  29.  sunflower shoots “cobb” salad

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  32.  white bean salad with pea shoots, grated parmesan, olive oil, lemon juice, and  chopped spinach

  33.  basil turkey burgers topped with radish microgreens & garlic mayo

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  36.  crunchy radish and microgreens salad with mint and vinaigrette

  37.  sunflower microgreens with cherry tomatoes and balsamic vinaigrette, served with  steak or chicken

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  39.  salmon with lemon, sage, nuts, and microgreens

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  42.  kale microgreens smoothie with yogurt, avocado, vanilla, orange juice and ½  banana

  43.  added to any sushi or stir-fry

  44.  wild rice salad with a herbs, chive dressing, & microgreen mix

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  46. 1:1:1 ratio (by weight) of pea shoots, sunflower shoots, and buckwheat as an  awesome salad, preferably with raw goats” milk feta

  47.  baby spinach top with a mixture of arugula, mustard, kale, and broccoli micros with  Dijon mustard dressing

  48.  mint & snap peas salad with fried shallots and coconut flakes

  49.  sautéed pea shoots with maple vinaigrette

  50.  nori rolls with radish shoots

  51.  microgreens salad with celery, apple, pumpkin seeds, and splash or citrus juice

  52.  lemon basil microgreens on salmon