Meatless Monday

Meatless Monday or Meatless Tuesday?

*insert sheepish grin here*

Meatless Monday was delayed secondary to too many vet visits.  Humphrey has been acting off lately, which means I’ve been having the vet run samples on multiple things.  I’m not married nor do I have kids, which means Humphrey gets all my doting and attention.  Which means when he’s not feeling well, I go a bit insane.  Look at those big green eyes..how could I not? 😉

Anyways.

Meatless Monday!

I have a yummy recipe that I can’t wait to share. 😀

You know those recipes that state they will be ready in 30 minutes and then you find yourself eating an hour later?

Yeah.

This is not that recipe.  This recipe truly will be done in 30 minutes.

Tempeh is once again the star of this dish.

But the real excitement is found in the honey sauce and in the sesame carrots.  You’ll get all these bits of sweet and salty going on in your mouth, all at the same time.

It’s deliciously addicting.  And simple.  You’re going to love it.

Sesame-Honey Tempeh and Quinoa Bowls – as seen in Eating Well Magazine

(Serves 3-4)

QUINOA & CARROT SLAW

• 1 1/2 cups water
• 3/4 cup quinoa, rinsed
• 2 cups grated carrots (about 3 large)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame seeds, toasted (see Tip)
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce

SESAME-HONEY TEMPEH

• 2 tablespoons sesame oil
• 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
• 3 tablespoons honey
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 scallions, sliced

PREPARATION

1. To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
2. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
4. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
5. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.