Tempeh
1 pound tempeh, cut into inch thick slices
Marinade
½ cup seaweed stock
2 tablespoons tahini
2 tablespoons lemon juice (or yuzu juice)
1 tablespoon shoyu
1 clove garlic, chopped
1 shallot or green onion, chopped
1 tablespoon chopped basil
Salt
Raw pistachios
Shiitake Mushroom
Gravy
½ pound shiitake, chopped (or mushroom of choice)
1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced ginger
¼ cup shoyu
1 cup shiitake kombu stock
1 tablespoon chopped cilantro or parsley
1 tablespoon chopped basil
Almond syrup (or orgeat syrup)
2 tablespoons non-toasted sesame oil
Ground black pepper
Served with fresh or sautéed vegetables



Contact Chef Philip Gelb
for vegan gourmet creations: PhilipGelb.com or MySpace.com/InTheMoodForFood