I think I can say without any fear of contradiction that there is no one else on the planet who had the specific combination of ingredients that made up my lunch today.
First I chopped up and sautéed an onion in olive oil. Part way through I added about 2 teaspoons of Desert Dust spice mixture (see previous post) which gave a unique fragrance to it. After that I added some leftover trio of rices and then some leftover Rancho Gordo heirloom beans. Next, I put in a handful of fresh organic baby spinach, stems removed.
This was followed by more leftovers, perhaps a cup of each: roasted and simmered wild mushroom medley (shitake, cremini and portobello), and cabbage and carrots which had been sautéed. Then some juice of canned Italian tomatoes, and finally a handful of sprouted rye berries from the Rejuvelac that I made last week.
Accompanying this marvelous mélange was a delightful Slovenian Verus Sauvignon Blanc 2012 from Social Wines in South Boston, a perfect combination.
For those of you who have been following my blog for awhile, you may notice that this lunch was a good example of my All-Purpose Formula for a Vegan Dinner, posted about a year ago:
- rummage through the refrigerator and pantry for ingredients you want to or need to use (i.e. they will go bad if left there another day); concentrate on vegetables and condimenti.
- identify some grains you will use as a foundation for the dish, and to provide some additional protein
- transform ingredients individually or collectively into components for the dish
- cook the grains, put on plates or bowls, and assemble the final dish
- pick your wine and enjoy the meal