Garlic Broccoli with Tempeh (Gluten-Free, Vegetarian)

Lunch has to be quick and easy. One of my go-to meals is an Asian-inspired tempeh dish brimming with broccoli. It has the salty-savory flavor of classic Chinese takeout without the added calories, sodium, MSG and cost!

This soy-based vegetarian meal comes together in less than ten minutes while you whip up some whole grain brown rice in a rice cooker. Easy!

Garlic Broccoli with Tempeh (Gluten-Free, Vegetarian)

(1 serving)

• 3 oz. Lightlife Organic Flax Tempeh
• 1 cup broccoli, raw florets
• 1 tsp. minced garlic
• 1/4 cup dry whole grain brown rice
• 1 tbsp. coconut oil
• Bragg Liquid Aminos

1. Slice the tempeh into small, bite-size squares. Place them in a medium-high hot skillet with the coconut oil. Pan fry until lightly browned and crisp on each side. This will take about 2 minutes per side.
2. Wash and chop the broccoli. Add the florets to the pan while they are still moist from washing. Sprinkle the garlic over the broccoli. Cover the pan with a lid, turn it to low-medium heat and allow the broccoli to steam for 5 minutes.
3. Mix the broccoli, garlic and tempeh. Drizzle with Bragg Liquid Aminos. This salty condiment tastes similar to soy sauce. Serve the temeph and broccoli over a bed of brown rice.

How do you like to eat tempeh? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

If Cabbage and Broccoli Got Married...

I'm lucky to have friends who also love to dig in the dirt. Recently a girlfriend gave me a bag brimming with garden-fresh goodies. But, one of the treats looked strange, foreign and unrecognizable.

Kohlrabi at the farmer's market. Photo by Angela Tague

"What's this?" I asked.

I found out it was kohlrabi, a new vegetable to add to my palate. YES! 

I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.

How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.

The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.

So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.

Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living