Part 1. URL: mp4 : wmv :

Ingredients

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