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

1. Cut the tempeh into inches size.
2. Cut the basil, the garlic, and the ginger in very small pieces.
3. Juice some lemon to get about 2 or 3 tablespoons of lemon juice.
4. Add in to the lemon juice about a tablespoon of tahini.
5. Add in the lemon juice mixture into the basil garlic ginger mixture.
6. Add in a little bit of stock so that the mixture gets a little more volume of liquid.
7. Mix all the ingredients of the marinade, and add in to the tempeh.
8. Add a little bit of shoyu and a little black pepper.
9. Add in a little bit of zing.
10. Let them sit for about 20 minutes minimum.
11. To make the shiitake gravy, cut the garlic, ginger, and shallot into small pieces.
12. Cut the shiitake mushroom into small little dices.
13. Heat 2 tablespoons of sesame oil, and then add in the garlic, followed by the ginger and the shallots. Sauté them for about 30 seconds.
14. Add in the mushrooms, and stir. Sauté it for about 2-3 minutes.
15. Stir every 30 seconds or so to keep it evenly cooking.
16. Let them cook until the mushrooms are slightly wilted.
17. Add about 2 tablespoons of shoyu, a tablespoon of almond syrup and a little bit of black pepper.
18. Add some Szechwan peppercorns for more spicy flavor. This is optional.
19. Pour the mixture into a food processor and turn them into puree.
20. Add the chopped cilantro to it.
21. Turn on the food processor until the sauce becomes very smooth.
22. Add enough stock to get desired consistency which is slightly thick but not too runny.
23. Pour the sauce to a little sauce pan and keep it on a very low heat. This is to keep the sauce warm.
24. For the tempeh, after 20 minutes are over, put it in a 350 degree temperature oven and bake it for approximately 10 minutes.
25. Meanwhile, take some pistachio nuts, crumble them down in the food processor.
26. Coat tempeh with the pistachio and then bake it a few more minutes.
27. Take the tempeh out of the oven, slice into pieces and put it on a little bit of arugula and radicchio salad.
28. Take the shiitake gravy, and put it on top of the pistachio tempeh.
29. Ready to be served.