Broccoli and Balsamic Mushrooms and Tempeh
This dish marries two powerful hormones balancing and cancer preventative vegetables. It can be a main or a side dish pairing a lean protein of your choice, if you omit the tempeh.
- Pressure cooker
- 1 head broccoli
- 4 oz shiitake mushrooms ((or any other mushrooms you like))
- 4 oz tempeh (organic or non-GMO)
- 2 garlic cloves
- 1 tbsp balsamic vinegar
- 1 tsp low sodium tamari soy sauce
- a dash red pepper flakes (optional)
- 1 tbsp EVOO
Steam the head of broccoli in a pressure cooker on high for 3 min (or boil for 3-4 min).
Chop the tempeh in small cubes and sautee in olive oil in moderate heat until brown on each side.
Add the sliced shiitake mushrooms and garlic cloves to the tempeh, lower heat and cover to allow the mushrooms to sweat and soften. No additional oil needed if temperature is right.
When the mushrooms are soft, remove the lid, add the balsamic vinegar, tamari and gently mix the vegetables until all coated and slightly caramelized.
In a plate, combine the steamed broccoli, balsamic mushrooms and tempeh and top with red pepper flakes. Bon appetit!
