Planet Green
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Yield: Serves 8 people
Ingredients
4 ea packages of Tempeh (available in the refrigerated section of veggie thing at whole foods)
2 oz sherry wine vinegar
2 oz honey
2 oz soy sauce
2 # mixed wild mushrooms (chanterelle, hedgehog, morel, shitake, oyster), stemmed
2 ounces olive oil
1 # mixed green
1 bunch asparagus
10 ea garlic cloves
4 ea shallot cloves
5 oz white wine
4 oz butter
4 oz cleaned basil leaves
Kosher salt as needed
Method:
For the tempeh: cut in ½ and marinate overnight in the refrigerator in the sherry wine vinegar, soy and honey. Flip a couple of times. When ready to use. Bake on a sheet pan in a 400 degree oven for approximately 15 minutes
Sauté the mushrooms in olive oil over medium heat. Season with salt and reserve. When you are ready to eat, add the greens and wilt them in the mushrooms. Season with salt
Heat the asparagus up with salt, 1 oz of butter and 4 oz water. Cook over medium flame till tender. Serve
For the basil nage heat the whole peeled shallot and garlic up in 1 quart of water. Bring to a boil... Strain off the water and replace with cold water. Repeat process 2 times more. The 3rd time adds the wine; reduce to 2 ounces of wine. Add 16 oz of water and cook till garlic is soft. Blend in blender with butter and basil in vita mix till smooth. Plate and serve..
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