Vegan day 10: Baked tempeh with steamed broccoli and dandelion leaves
Dark leafy greens are rich in calcium, magnesium potassium, chlorophyll, iron, phytonutrients and vitamins K, C and E. They include kale, collards, dandelion, watercress, bok choy, arugula, broccoli, mustard greens, romaine, spinach and swiss chard.
I log my food into LIVESTRONG daily plus I’m writing this blog so I tend to notice when I’m eating too much or not enough of something. Simply put– you can never have enough dark leafy greens and I cannot rely on juicing to grab all these wonderful nutrients! Besides, they do taste good with minimal effort.
I used to think cooking healthy would take a long time but it’s the complete opposite– technically the less time you cook the veggies the better. In fact, many of these are best raw or steamed for 5 minutes. Cleaning and prep does take an extra 15 minutes longer- it’s worth it.. I promise you! lol
So it’s a catch up day for my veggies– dark leafy greens! You can eat these daily! Today I wanted to keep it lean and simple. I choose to bake my tempeh (first time) and to make 2 vegetables– dandelion greens and broccoli!
Baked tempeh with steamed broccoli and dandelion leaves
Organic tempeh (garden veggie flavor) made by Lightlife and found in health food stores
19g protein, 10g fiber, 1g sugar, 240 calories
Broccoli
Dandelion greens
Ginger
Garlic
Olive oil
Tamari
Red pepper
Black pepper
Lemon
Salt
Agave
Ok first I sliced the tempeh and put it in a small glass baking dish with 1T of olive oil, juice from 1/2 lemon, 1T tamari, 1/2 T agave and chopped ginger and garlic. I baked the tempeh for about 45 minutes– it softens it and allows the flavors to seep in. Technically, you can eat this raw. As this was almost done I steamed the broccoli for 7 minutes and the dandelion greens for about 2 minutes. I drizzled lemon juice, salt and pepper over them. Finishing touches over the entire dish included a sprinkle of olive oil, shoyu and red pepper.
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