Philip Gelb: the chef and musician hosts regular collaborative dinner popups at Tomate Caf in West Berkeley. Photo: courtesy Philip Gelb

For the past decade, vegan chef and shakuhachi master Philip Gelb has combined his passion for music and food with a movable monthly series that pairs a four-course meal with a recital featuring singular musicians such as alto sax great Oliver Lake and Irish harp expert Diana Rowan. Looking to expand into new territory, hes joining forces with Tomate Cafs Jack Wakileh, introducing a new pop-up series in West Berkeley (sans music for the time being).

Gelb kicks off the first of three scheduled events on Saturday Jan. 10 with a celebration of the culinary traditions of Southern African-Americans and the Caribbean inspired by Oakland cookbook writer/culinary historian Bryant Terry. Terry, who will be on hand speaking between courses, recently published Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed.

Bryants a guy I have great respect for, said Gelb, who is one of the first musicians to perform new music on shakuhachi, the ancient, end-blown Japanese bamboo flute. I first came across him on KPFA years ago being interviewed about food politics in the African-American community. Weve met up over the years, traded food and ideas and talked about collaborating.

Phil Gelb takes fresh-baked bagels out of oven. Photo: courtesy Philip Gelb

The tentative menu includes Jamaican patty stuffed with spicy cabbage and tamarind sauce, dandelion salad with pecan dressing, pecan-crusted tempeh, and cumin-cayenne mashed potatoes with caramelized onions. Gelb is tapping his friend Daniel Schoenfeld at Wild Hog Vineyard for the beer and wine menu.

Im using some of the recipes from Bryants cookbooks, said Gelb, noting that Terry draws connections between African-diaspora cuisine and African-diaspora music. Its a huge culinary tradition and were throwing a few ideas out. The whole idea is based on his research, and hell be discussing dishes and food in general. Hes a great speaker, a really friendly guy whos thought a lot about connections between food and music. In his book Vegan Soul Kitchen he suggests what to listen to with every dish.

Gelb returns to Tomate Caf on Feb. 7 with Miyoko Schinner, a Japanese-born, French-trained chef who recently launched Miyokos Kitchen in Fairfax. And on Valentines Day he presents a lusty vegan menu with Los Angeles chef Aylande Howell.

Gelb returns to his West Oakland digs on Feb. 15 for a dinner/concert event featuring legendary French bassist Jolle Landre, whos in town to participate in Yerba Buena Center for the Arts New Frequencies Fest.

A cheese made by Miyokos Kitchen. Photo: Miyokos Kitchen

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Philip Gelb: Popping up vegan in West Berkeley

On Sunday, four days into my monthlong vegan diet, I went to dinner with dear friends 10 people whod planned for many weeks to share a Chinese seafood feast.

Could I make an exception (a.k.a. cheat)? my son asked. I cannot say that wasnt tempting. But not workable. I wasnt ready to break this resolution, and I didnt want to lie. Fortunately, the friend who planned the dinner just laughed and ordered extra tofu and vegetable dishes.

I tried not to look at the gorgeous mountain of lobster on the platter. It helped that wine is vegan.

It also helps that I can cook. Ive been eating from my pot of vegan soup, made from what was in the fridge (potatoes, chard, carrots, celery and more) and added in some chickpeas for protein and wonderful pasta shells from the Los Angeles company Semolina Artisanal Pasta. I also love nuts. (Who could resist PB&;J on whole grain bread?)

After I announced in The Times that I would track a months progress as a vegan, I got lots of advice and support from readers, too, such as trying yogurt made from almond or soy milk and some restaurants to try. (An online search turned up 60 vegan restaurants in Los Angeles.)

I also heard from people who were upset with me for saying my motivation was not animal welfare, and I heard about the health benefits of a vegan diet from the People for the Ethical Treatment of Animals. The Paleo diet proponents havent been in touch yet.

Which raises the question: Why would anyone be a vegan? (According to a 2011 Harris Poll, about 5% of Americans are full-on vegetarian, including vegans.)

The answers fall mostly into these categories: being healthy, protecting the planet (water use and greenhouse gas emissions from the meat industry), promoting animal welfare.

But vegans havent cornered the market on those issues, said Brian Kateman, a 25-year-old New Yorker who grew up eating a standard American diet.

The question is not how can we can we increase the amount of vegetarians and vegans, but how can we reduce the amount of meat consumption, said Kateman, who with a friend came up with the concept of reducetarians, people who are working to reduce the amount of animal food they eat.

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Getting through the lobster feast as a vegan

"Being vegan isnt a trend, its a lifestyle," declares the website for DF Mavens, a newly-opened vegan shop on St. Marks Place. The new store graces the corner of 2nd Avenue, which has seen turnover from pizza places to coffee shops in recent years as the area continues its morph from punk hangout spot to a squeaky clean casual dining mecca. Trend or not, the menu features the kinds of buzzwords common in the urban culinary lexicon, with vegan, soy, acai, chia and juice abounding.

What began as a line of dairy-free frozen desserts has expanded into savories, health bowls and beverages, too. Hot soups, fresh juices, espresso drinks and kombucha are the name of the game here if you're feeling virtuous; ice creams, baked goods, shakes and frozen bars for times of indulgence.

The company's vegan ice creams are probably the main draw, in flavors like Chocolate Almond Fudge, New Orleans Slated Praline and Key Lime Creme. They also make their almond milk fresh on-site each day, which can be used to make cappuccinos, whipped up into a Mint Almond Cookie shake or consumed solo. Less filling drink options include a Lemon/Ginger/Cayenne "Juice Shot" and bottles of Found Elderflower Water.

37 St. Marks Place, 212-260-9800; website

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DF Mavens Brings Dairy-Free Ice Cream & Dessert To St. Marks