Spring/Summer Rolls

So I'm not sure what the proper name for these things are. They're just the rolls that are made from rice paper and aren't fried. Some people call them summer rolls, but the package of rice paper wrappers call them spring roll wrappers. Whatever the case, it's delicious and a great way to experiment with different ingredients.

The stuff that goes inside the rolls

Rice paper can can really sticky while rolling

Tempeh Spaghetti

I'm getting better at plating. Let's just leave it at that. Hope you all enjoy this vegetarian friendly dish.

Tempeh Spaghetti

• 8oz tempeh, diced into 1 inch cubes
• 1 clove garlic minced
• Several leaves of basil coarsely chopped
• 1/8 onion sliced
• 4 oz mushroom sliced
• 1 tsp Garlic powder
• 1/2 tsp Salt
• Pepper to taste
• 2 tbsp extra virgin olive oil
• 8 oz spaghetti
• your favor spaghetti sauce

Procedure

1. In a large pot, cook the spaghetti according to the package instructions. When the spaghetti is done cooking. Use a colander to drain the water from the spaghetti pot and then rinse the hot spaghetti with some cold water to keep the spaghetti from sticking to itself.
2. While the spaghetti is cooking, measure out the olive oil into a large pan 
3. Cook the minced garlic clove and onion in the pan with the olive oil on medium heat until the garlic becomes slightly golden and the onion begins to look translucent. Stir frequently.
4. Add the tempeh to the pan. Flip the tempeh every so often so that each side gets a nice golden brown color. Cook the tempeh until all sides are golden brown.
5. Add the basil, mushrooms, garlic powder, salt and pepper to the pan. Cook until mushrooms have let out most of it's water.
6. In the pot used for cooking the spaghetti, combine the tempeh mixture and the spaghetti with spaghetti sauce on medium-low heat. Mix well.
7. Top with parmesean cheese if desired.