{"id":46518,"date":"2018-02-04T18:54:27","date_gmt":"2018-02-04T23:54:27","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46518"},"modified":"2018-02-04T18:55:42","modified_gmt":"2018-02-04T23:55:42","slug":"tempeh-veggie-pizza-rolls%e3%83%86%e3%83%b3%e3%83%9a%e3%81%b9%e3%82%b8%e3%83%94%e3%82%b6%e3%83%ad%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46518&lang=en","title":{"rendered":"Tempeh Veggie Pizza Rolls<br>\u30c6\u30f3\u30da\u3079\u30b8\u30d4\u30b6\u30ed\u30fc\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46519 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/09.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/09.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/09-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Okay.<\/p>\n<p>Here is another Super Bowl snack I made.<\/p>\n<p>Initially I was thinking of making pizza, but then I thought it would be more fun to make something that we can eat with hands.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46520 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/04.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Tempeh was marinated and then cooked in the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46521 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/05.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/05.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/05-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>On whole-wheat pizza dough, spread tomato sauce, and then cooked tempeh, olive salad, and cooked broccoli.<\/p>\n<p>The broccoli gives the nice bright green color.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46522 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/06.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Roll them up.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46523 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/07.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/07.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/07-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This is what they looked like when placed on a sheet pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46524 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/08.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/08.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/08-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Just out of the oven.<\/p>\n<p>They were so good as they were.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46525 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/10.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/10.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/10-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>But they were dressed up a little bit on the plate.<\/p>\n<p>They were served with cashew\/tofu cream and tomato sauce for dipping.<\/p>\n<p>I have a few more posts to go.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay. Here is another Super Bowl snack I made. Initially I was thinking of making pizza, but then I thought it would be more fun to make something that we can eat with hands. Tempeh was marinated and then cooked in the oven. On whole-wheat pizza dough, spread tomato sauce, and then cooked tempeh, olive [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-46518","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46518"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46518\/revisions"}],"predecessor-version":[{"id":46530,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46518\/revisions\/46530"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}