1 Garlic clove

1 Carrot

1 Onion

4 Celery stalks

2 tb Fresh Italian parsley

1 pn Fresh rosemary

1 pn Fresh sage

6 c Water

1/4 c Tamari or soy sauce

4 oz Tempeh

1/4 c Unbleached all purpose flour

2 tb Vegetable oil

2 tb Olive oil

1/4 lb Oyster mushrooms

1 ts Lemon juice

1/2 ts Whole grain mustard

1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3 1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias