Green Beans Stir Fry with Tempeh – Vegan Dinner!

Tom Adventure Eating, Dinner, Recipe, Vegan, Vegetables, Vegetarian 0 Comments

Stir fry this and stir fry that… You can basically stir fry anything!  This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.

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The unassuming fermented soybeans (tempeh) wear a meaty disguise to this veggie party with an amazing ability to soak up the dark soy sauce flavors. Add a pile of fresh crunchy green beans, a few carrots, with plenty of garlic and ginger for a bright and satisfyingly hearty ethnic taste.

Your co-workers may even ask: “What type of meat is that in your super delicious looking stir fry left overs??”

And no Bob, you can’t have any my stir fry…

Speaking of left overs, this is one of our staples for a pre-cooked, packaged meal and frozen meal. We have embarked on many stir fry cooking sprees of over 20 pounds on a Sunday afternoon.  Then we split up the loot into 1 pound FoodSaver vacuum sealed bags, the perfect single serve healthy lunch or dinner for a guy on the go. Reheating is a breeze and the flavors / textures remain pretty darn good even after a few weeks!

As of this writing, I have eaten our packaged stir fry in 15 states and at 35,000 feet somewhere over Russia… Have stir fry, will travel.

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Let’s Cook!


Green Beans Stir Fry with Tempeh

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Pressure Cooker chicken soup recipe lemon vegetable

Chicken Soup Recipe – Pressure Cooker Method

Tom Dinner, Great Left-Overs, Recipe, Techniques, Vegetables 16 Comments

How to make easy chicken soup recipe in Fagor pressure cooker


Pressure Cooker Chicken Soup Recipe – Fast and Delicious!


Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.

The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.

“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom

This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…

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Recipe Inspiration: The Pressured Cook

This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!

My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.


Lemon Chicken Vegetable Soup with the Pressure Cooker Method Step by Step Recipe

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broccolini recipe plenty more edamame green beans coconut

Asian Inspired Broccolini Recipe, Edamame, Coconut

Tom Adventure Eating, Dinner, Grain-Free, Paleo Friendly, Recipe, Vegan, Vegetables 1 Comment

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Broccolini Recipe with Edamame, Coconut and Kaffir Lime Leaves


Fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.

Over the Christmas break, I was back at home perusing cookbooks and found “Plenty More” by the uber famous Yotam Ottolenghi. At first glance I was thoroughly impressed by the images, but felt the ingredients may be too obscure for most.  I still grabbed the book and loaded it up for some airplane reading on the way back from Missouri to the Chicago Arctic.

Recipe Inspiration – Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (pg.62)

While squished into an airplane seat and thumbing through the book, I found myself quite excited about a number of Yotam’s recipes. They seem to have an un-abashed other world flair to them. Due to his British tongue, a number of ingredients that sound exotic turn out to be easily attainable. For example, “haricots verts” actually are just simple green beans…

Ok, so beans are haricots verts, but when do I find curry leaves, and fresh ones to be exact? Well I haven’t yet… But I did find fresh Kaffir Lime leaves at an asian grocery store for real cheap. So I tossed ’em in! Although I am sure it’s a very different flavor from the original recipe, the aroma and flavor infusion from the leaves is worth a quick trip to the market.

Another substitution I made for this recipe was young coconut meat for grated mature hard coconut. Until preparing this dish I had never hacked into a fresh coconut in the kitchen. Recalling my childhood, we might have had one that I smashed with a hammer in the driveway, but that’s about it. My girlfriend loves coconut water and has many fond memories of drinking them along the roadside in Singapore. She assured me, “just cut here and here and the top will come right off.”

broccolini recipe plenty more edamame green beans coconutI sort of believed her, but I still wore my cut resistant gloves. I dug up an old knife and began gently hacking away at the top point. It’s easy to cut through the white flesh, but then there is a woody center that does take a bit more whacking. Then suddenly the coconut water begins to leak out and whoohoo! Just like finding water in the dessert. Take a look down below for images of how-to break into the young coconut, it is definitely easier than I would have imagined. AND the coconut is totally worth it in this veggie dish for a hint of sweetness and richness.

This recipe was the my first foray into “Plenty More” and it actually turned out real tasty! Either every recipe in this book is pretty good, or I just got lucky. Regardless, I am motivated to translate more British English to discover the world according to Yotam.


Yotam Otteolenghi’s Plenty More Recipe Adaptation for Broccolini and Edamame Salad Step by Step Images

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Quinoa Recipe with Avocados and Eggs Eat with Tom

Quinoa, Black Beans, Cucumber and Avocado with Eggs

Tom Gluten-Free, Great Left-Overs, Lunch, Recipe, Side Dishes, Vegetables 4 Comments

Quinoa Recipe Healthy Eating Ideas - Avocado Black Beans Cilantro Cucumbers Easy Lunch


Quinoa Recipe for a quick lunch


This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness. The combination of the vinegar, limes and cilantro creates a wonderful freshness that reinvigorates your soul through your daily grind.You never know, a great idea might even hit you over the head after lunch when you are NOT a wandering zombie in an afternoon coma…

Lunch is often a “human maintenance” meal for me. This translates to: I need food that fuels me through the rest of the crazy day, without leaving me ravenous or sleepy an hour later. Since I love to eat, it also kills me to just grab some junk food and call it okay. So I have been on a quest to find a lunch “supplement” that is filling, enjoyable, and healthy.

This recipe evolved from a bean and quinoa salad dish that my mom regularly makes at home. From that inspiration, I added some avocado and eggs to make it a little more savory and substantial enough to call it a meal.  Without the eggs, it can also be a great side dish.

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I like to use organic dried black beans cooked via the pressure cooking method, but you can use canned ones. I recommend spending the additional nickel and grabbing the organic ones if available. The organic version will have fewer preservatives and I usually feel less “musical” after the meal. Even if the upgraded beans are a couple bucks, you are nowhere near the cost of a cheeseburger! Treat yourself!

This is a great meal to partially prepare ahead of time, especially the beans and quinoa. I like to make a large batch of beans and quinoa, and store them (separately) in left-over containers in my fridge. They last for about a week without getting funky. With these prepped, you can pull together all kinds of healthy meals on the quick (and cheap).


Quinoa Recipe with Eggs Step by Step Images

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beet juice recipe benefits

Carrot Orange Beets Ginger and Turmeric Juice (COBGT Juice)

Tom Juice, Recipe, Vegan, Vegetables, Vegetarian 1 Comment

beet juice recipes how to juice carrots


Beet Juice Recipe to Boost Your Nutrition Intake and Brighten Your Day!


Bold color and big nutrition. This juice is loaded with some richly colored roots, kicked up with ginger and turmeric and then smoothed out with some oranges. It turns out super red, but don’t let that fool you, it doesn’t taste as earthy (like dirt) as you might imagine a beet juice blend.

beet juice recipe cleanse ideas
With the eternal question of juicing or smoothing, I choose both. I have not gone down the juice cleanse road, although I have heard some amazing things from friends. I look to juicing to complement my diet by getting a concentrated dose of nutrients, QUICK. This allows me to get some of the goodness from greens, roots, and fruits that I likely would not have eaten raw.

When picking out the ingredients for this juice, I go the bulk root produce section. If you go with the less pretty, but organic versions (i.e. bulk beets) you can get this elixir done on a budget. Turmeric can be a little trickier to find, but seems to be at most of the Whole Foods in Chicago. If you cannot get your hands on it, just go for the ginger, it will still be a treat.

carrot juice recipe with orange beet ginger turmeric

Recipe Inspiration – Juice: Recipes for Juicing, Cleansing, and Living Well

Squeezing all of those whole foods into a smooth juice does come with a hit of sugar, so be prepared. I tend to do my best thinking and work when I am not spiked on sugar, so I like to enjoy my juice with meals to blunt the sugar rush. You will definitely still feel a jolt of nutrients and energy any way you enjoy this powerhouse blend.

Lynette Astaire, an interesting personality in the health, fitness and fashion scene, whom I met in Chicago, has been chronicling a 21 day fast on YouTube. It’s quite informative and entertaining, definitely worth checking out. Sooner or later, I will be pulling Lynnette in for a collaboration on Eat with Tom, stay tuned!

 


Juice Recipe with Beets, Orange Turmeric, and Ginger Step by Step Images

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