Ingredients:
For the tempeh:
1 (8-ounce) package Lightlife Original Tempeh
1/2 cupfiltered water
3 tablespoonsDijon mustard
3 tablespoonsmaple syrup
2 tablespoonsraw apple cider vinegar
2 tablespoonsextra-virgin olive oil
1 tablespoontamari or soy sauce
1/2 teaspooncrushed garlic
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For the black rice:
1 cupblack rice
1 3/4 cupsfiltered water, plus more to soak
Large pinch fine sea salt
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For the shredded carrot salad:
8 ouncescarrots (about 4 medium-large), scrubbed
2 cupsfresh parsley leaves, roughly chopped
2 scallions, thinly sliced (or ¼ cup chopped chives)
1/4 cuptoasted sunflower seeds
2 tablespoonsapple cider vinegar
3 tablespoonsextra-virgin olive oil
1/2 teaspoonfine sea salt, plus more to taste
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For the tahini drizzle:
1/3 cuptahini
1/2 cupfiltered water
2 tablespoonsfreshly squeezed lemon juice
2 tablespoonsextra-virgin olive oil
1/2 teaspoonfine sea salt
1/2 teaspoonmaple syrup or honey
1/4 teaspooncrushed garlic
Directions:
For the tempeh: Set up a steamer with a couple of inches of water and bring to a boil over high heat. Preheat the oven to 350°F.
Cut the tempeh crossways in half. Cut each half in half so you have 4 even rectangles. Cut each piece in half horizontally so you have 8 thin rectangles. Stack 2 at a time and cut them on the diagonal to get 16 triangles.
Add the tempeh to the steamer and steam for 10 minutes.
Add water, maple syrup, mustard, vinegar, oil, tamari, and garlic to a 2-cup liquid measuring pitcher or small bowl and whisk to combine; set aside.
Remove tempeh from the heat. Have an 11- x 8-inch (or equivalent size) baking dish ready. Once the tempeh is cool enough to handle, but still warm, arrange it in the baking dish in a single layer with a bit of room to move. Pour marinade over tempeh and bake for 55 to 60 minutes, gently shaking the pan halfway through cooking to baste the tempeh. Tempeh is ready when all the marinade has been absorbed and the color is golden.
Remove from the oven and serve warm with the black rice, shredded carrot salad, and tahini drizzle. Any leftover tempeh can be stored in the fridge for up to 3 days and eaten at room temperature or steamed to re-heat.
For the black rice: Add rice to a 2-quart pot (the one you will cook it in) and cover with 2 inches of filtered water. Soak for 10 to 12 hours (or up to 24 hours in a cool spot).
Drain and rinse the rice. Return the drained rice to the pot. Add 1 ¾ cup water plus a large pinch of fine sea salt and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 50 to 60 minutes, or until all the water is absorbed and rice is cooked. Remove the rice from heat and set aside for 10 minutes before serving.
For the shredded carrot salad: Grate carrots on the largest hole of a box grater and place in a medium bowl. Add parsley, scallions, sunflower seeds, vinegar, olive oil, and salt. Mix well to combine and adjust salt to taste.
For the tahini drizzle: Combine tahini and water in a 2-cup liquid measuring pitcher or small bowl and stir until smooth and creamy. Add lemon juice, olive oil, salt, maple, and garlic and stir until combined. Season to taste and serve. Store leftover sauce in the fridge for up to 3 days.