Blue Plate Special #64: Kid-Approved Honee Tempeh with Steamed Broccoli & Carrot Slaw with Dill & Capers

Blue Plate Special

This summer I built two raised beds on the side of my driveway and created a little food garden. I am loving growing food – kale, parsley, chives, radishes, basil, cucumbers, tomatoes, beans, and carrots. These big, colorful, glorious very carrot-y carrots! I am definitely hoarding them and using them up slowly.

Garden Carrots

To showcase these for my family, I knew I couldn’t go wrong with a nice slaw piled on a classic Lisa Blue Plate Special with my official kid approved Bee Free Honee tempeh and steamed broccoli.  It’s easy and comes together quickly.

Note: any part of this plate can be served with anything else you like! Don’t limit yourself. But let’s face it, the tempeh and the carrot slaw are irresistible!

Honee Tempeh with Steamed Broccoli & Carrot Slaw with Dill & Capers


Honee Tempeh

  • 8 oz block tempeh
  • 1 tbsp sunflower oil
  • 1 tbsp tamari
  • 1 tbsp Bee Free Honee

Steamed Broccoli

  • 1 head broccoli


Honee Tempeh

  1. Cut the tempeh into cubes. Heat oil in a skillet and when it is hot, add the tempeh. Toss around to coat and cook for a few minutes. It will start to smell good and brown a little.

  2. Drizzle the tamari over the tempeh and toss around. The tempeh will continue to brown as it cooks. As you toss, try to get all sides on the surface of the pan.

  3. When the tempeh looks nice and crispy, drizzle with honee. It will caramelize quickly so toss around and then take right off the stove.

Steamed Broccoli

  1. Steam. 🙂

Carrot Slaw with Dill & Capers

I usually like a creamy dressing (like my homemade cashew mayo or Fabanaise) with my slaws but I decided to go for a light variation with this slaw to be sure the flavor of the carrots shines through.

2 big or 4 little multicolor carrots, about 1/2 lb.
1/2 small red onion
1 tablespoon fresh chopped dill
2 teaspoons capers, drained

Shred the carrots on a box grater or in the processor with the shred blade. Thinly slice the red onions. Chop the dill. Drain the capers. Mix together in a bowl.

2 tablespoons olive oil
2 tablespoons vinegar (champagne, sherry or white balsamic)
2 teaspoons homemade mustard or store bought
1 teaspoon coconut sugar
Salt, to taste

Add all ingredients to a jar. Shake it up.

Taste and adjust salt and/or sugar. Let sit for a few minutes to allow the flavors to combine. Pour over the carrot mixture. Enjoy!

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