Cook It!

It’s no secret I love Michael Pollan.

I could write sonnets about Michael Pollan.

Ok, maybe not a Shakespearean sonnet, but Petrarchan, for sure.

Ok, not even Petrarchan. I suck at poeming.

I could do a haiku.

Michael Pollan now.
Eat Food, Most Plants, Not too much.
I’m His Sycophant.

Ok. That sucked.

How about a LIMERICK?!

 

There once was a man from Long Island, Who wrote about food with style and, He had a dilemma, about foods full of chem, a journalist with a grand stemma.

BETTER!

Awkward as the first time after prom in the back seat of Ford Escort, but better.

The object of my literary affection. The author of one of my favorite books of the first decade of the 2000s,  has a FOUR-PART DOCUMENTARY ON NETFLIX.

Split into the four elements, it focuses on the very nature of how our food is prepared! He argues that cooking is essential to humanity. It’s possibly the biggest step in the evolutionary process.

Each element has shaped how we prepare our food, and Michal Pollan and director Alex Gibney take the viewers on a lushly beautiful world trip and forces us to explore our relationship with food, while educating us on its history and relation to the other souls who people this planet.

It’s relentlessly gorgeous and thought-provoking.

I have watched each episode, and I am gobsmacked. I love cooking. It is essential to ME, but to really learn why it is essential to us is a revelation.

Everyone needs to watch this.

To go along with this incredible series, I thought, well, I need to do plants and fire. Yes, yes, yes.

Grilled Tempeh Summer Rolls with Sweet and Spicy Satay

Grilled Tempeh with Sweet and Spicy Satay Grilled Tempeh with Sweet and Spicy Satay Grilled Tempeh with Sweet and Spicy Satay Grilled Tempeh with Sweet and Spicy Satay

Grilled Tempeh Summer Rolls with Sweet and Spicy Satay

by Cat Bowen

Prep Time: 45 minutes-1 hour

Cook Time: 10 minutes

Keywords: grill appetizer side entree snack vegan vegetarian

Ingredients (10 summer rolls)

  • 10 Rice Paper Summer Roll Wrappers (10″)
  • 8 oz tempeh (I like flax tempeh)
  • 1 bunch washed cilantro, leaves removed from stems
  • 3 sheets of seaweed (I like salted and sesame)
  • 2 cups chopped romaine lettuce
  • 1 cup sliced radishes

for the satay sauce

  • 1 cup natural peanut butter
  • 1/3 cup apple juice
  • 1 tbsp soy sauce
  • 1 tbsp sriracha sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp white pepper

for the tempeh marinade

  • 1/3 cup soy sauce
  • 1 cup apple juice
  • 2 tbsp wakame flake
  • 1 tsp red pepper flake
  • 1/3 cup coconut milk

Instructions

slice the tempeh lengthwise and horizontally into 1/2″-4″-3/4″ strips

combine all of the ingredients of the marinade together in a shallow dish

set the tempeh in the marinade *submerge

let marinate overnight.

on a grill pan, sprayed with cooking spray, grill the tempeh for 2 minutes/side on medium high heat

to assemble!! follow this guy’s instructions with the ingredients I listed. I swear, it’s easy here

for the satay sauce

it’s easiest if you pour it all in a blender.

Just mix it all up with a whisk otherwise.

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It should be mentioned, I re-read his entire canon before writing this post.

Really, it was for research, I swear.

#Vegan Grilled Tempeh Summer Rolls w/Satay Sauce and #Cooked on @Netflix #streamteam Click To Tweet
Though Netflix sponsored these posts, all opinions and recipes are my own.
Though Netflix sponsored these posts, all opinions and recipes are my own.

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