Sesame-honey tempeh bowl

This concoction makes a great one-dish vegetarian meal.  When you first see a block of tempeh, if you've never actually eaten it before, you'll think it looks like horse food.  Well, grow up and don't eat with your eyes, as my mother would say!  This stuff takes on the flavor of whatever you cook it in, so make sure the sauce is to your liking! 

Sesame-Honey Tempeh Bowl

1 c quinoa
2 c water

2 c grated carrots
1 T sesame oil
1 T soy sauce
2 t rice vinegar
2 T toasted sesame seeds

Sesame oil
Canola oil
16 oz tempeh
3 T honey
2 T soysauce
3 T water
2 t cornstarch

Sliced scallions for garnish

Start the quinoa, bringing the water to a boil and adding the grain.  Return to a boil; reduce to a simmer; let cook for about 10 minutes.  Let it sit covered until the water is all absorbed and then remove the cover.

In a medium bowl, mix the grated carrots with the sesame oil through the toasted sesame seeds.  Set aside.

Break up the tempeh into bite-sized pieces.  In a large skillet, heat a couple T of sesame oil and begin to brown the tempeh.  Add a bit of canola oil if more is needed.  Mix the honey through the cornstarch in a small bowl and add to the pan, stirring quickly to thicken and coat the tempeh.

To serve, layer the quinoa, carrot slaw, and tempeh in bowls.  Top with scallions.