September 16, 2013
Sesame Green Bean & Tempeh – YUM!
- 4 cloves garlic (minced)
- 3 tbsp grated fresh ginger
- 6 cups green beans (frozen or fresh)
- 1/2 cup sliced mushrooms
- 1 eggplant chopped into pieces (skin on)
- 1 pkg of organic coconut curry tempeh
- 4 Tbsp unpasteurized apple cider vinegar
- 1 tsp sesame oil
- 4 Tbsp Bragg’s liquid aminos
- 2 tbsp black sesame seeds
Instructions:
In a large skillet, saute on medium heat garlic and ginger with the beans, mushrooms, and eggplant for about 5 minutes or to desired firmness (do not overcook). Use a bit of water as needed to avoid food sticking to pan. Add tempeh for a minute or two – just to warming point. When veggies are just soft, remove from heat, mix apple cider vinegar, bragg’s, and sesame oil, then add the mixture to the veggies and stir. Top wtih sesame seeds, mix and enjoy!
High 5 for a 10 minute healthy meal!
Tempeh is chock full of beneficial probiotics = good intestinal health! It is also a great protein source and has 4 grams of iron in 100g!
