Gideons Hydro Farm

New Recipe Alert 🚨

Eggplant “stir fry” with Zoodles

1TBS EVOO
1/2 white onion, diced
1 small White Eggplant,chopped
8oz Mushrooms, chopped
1/4 Red Pepper, diced
Handful of Spinach
1tsp Veggie Bouillon
3 TBS water
1 TBS Nutritional Yeast
5 fresh Basil Leaves, chopped
1 zucchini, zoodled
1/8th coconut fiber Kohlrabi

In a large skillet, heat the EVOO over medium heat. In a large pot filled with water and a pinch of salt, turn on high heat until boiling. Add the onion & red pepper and sauté for 3 minutes. Stir well. Add the eggplant, mushrooms. Sauté for 3 minutes. Add the nutritional yeast, veggie bouillon, water, basil leaves and spinach. Stir well until spinach is lightly wilted.

In the large pot of water, drop zoodles in the water for 2 minutes. Immediately drain and plate it in a bowl. Add eggplant “stir fry” on top. Add fresh kohlrabi microgreens.

Enjoy!

Eggplant lazone
Ingredients:
1 eggplant, peeled & sliced 1/2 inch thick
2 tbs olive oil
2tsp smoked paprika
2 tsp garlic powder
1tsp onion powder
1/2 tsp cayenne
1 tsp oregano
1/2 tsp pink salt

Sauce:
1 tbs olive oil
6 cloves garlic, minced
1 sweet onion, diced
1 8oz pack of mushrooms
1 can coconut milk
1 cup veggie broth
1 tsp smoked paprika
2 pinches chili flakes
1 tbs flour
Salt & pepper to taste
1/4 cup fresh Italian parsley
6 fresh sage leaves, diced small

Instructions:
Preheat Oven at 350. Peel the eggplant & slice 1/2 inch thick. In a large bowl, combine the spices & olive oil together. Add the eggplant to the spices & mix together making sure both sides are covered. With the spice mixture. Place eggplant on a making tray and cook on one side for 12 minutes. Flip & cook another 12 minutes. Why 12 minutes? Idk.. ask my oven. It does it’s own thing lol

Now let’s get those noodles & that sauce going. In 1 large pot, fill with water with 1tbs of salt. Boil that baby then add the noodles. I picked bow tie for this dish. Pick what you have though.

Next, in a large skillet, add 1tbs of olive oil. Add your diced onion, garlic & let that sweat for 3-4 minutes. Then add your sliced mushies.
Once the mushrooms are cooked, add the spices & flour. Stir well so all of the dried spices and flour are covering the veggies. Next, add the veggie broth and coconut milk to the pan & stir well. Let this simmer for 5 minutes. Add your fresh parsley and fresh sage. Stir in the fresh sage and fresh parsley.

Drain your pasta. Take your eggplant out of the ovens. Stir your sauce well then plate it however you like. Add basil or broccoli microgreens from

Sending love,
A

Mushroom Risotto 🍄 with Basil microgreens 🌱🌱

This mushroom risotto recipe is located in Gideon’s Hydro Farm Recipe E book! Link in Bio!

For all of your microgreen needs, check out my biz page

This mix consists of broccoli, kale, arugula, red acre cabbage & kohlrabi. This popular mix can be enjoyed on salads, sandwiches, wraps & sushi. It’s mildly spicy with a nutty flavor. The variety of colors provide a nice pop of color to your meal making it more appealing. We ♥️ putting the Basic Salad Mix on top of avocado toast 🥑

More of our recipes are found in our Recipe E Book on our Etsy shop!

Genovese Basil Microgreens 🌱

One of our favorite herbs! We love it on pizza, bruschetta, eggplant parmesan & mushroom risotto. 🍝 🍕 🥖 Check out all the ways to use basil microgreens in our Gideons Hydro Farm Recipe E Book( link in bio 🥰).

Basil is jam packed full of antioxidants that reduce free radicals & aid in cancer prevention!! Genovese has antibacterial & antimicrobial properties which combat infection & viruses. There are studies where Basil has been used to help reduce stress in the body.

Basil takes a good 12-16 days from seed to harvest🌱🌱

Check out 👉 for all of your microgreen needs ♥️🌱

Ever try Kohlrabi?!

This microgreen fights ! It’s part of the cabbage family that has a sweet peppery flavor. Sort of rubbery like the stem of broccoli. There are 3 different varieties of kohlrabi, white, green & purple.

Vienna Purple Kohlrabi has 100% of the amount of Vitamin C, B9,B1,K & Ca.

Enjoy it in salads, fresh cold press juices, wraps & sandwiches

New logo!

Thank you Lindsay Kivi Art for creating this for us!