Last night after returning home for the weekend, I made a very vegan meal that was quite satisfying. Before I left, I cooked some organic black lentils, so the foundation was readily available. Here is the full list of ingredients.
Not a recipe, really. Just chopped the vegetables, added crushed cumin seed, and sautéed them all in olive oil. Separately, I browned and then braised a small head of cabbage, and cut up and fried one seitan chorizo sausage. The final component was made from an outstanding heirloom bean dish — Rancho Gordo’s Vallarta beans, which at the end of last week I had already pre-soaked overnight and cooked the following day for a couple of hours. Included in the cooking water was a finely-diced mirepoix (carrot, onion and celery), which added even more flavor to these rich beans. I had consumed most of them last week, so for this dish, I used the leftover broth from the beans to blend flavors together for the lentils and vegetables, and I pureed the remaining beans and mirepoix to make a bean crema to garnish the dish.
The wine? Another “leftover”: I already had an open bottle of 2010 Pithos from Azienda Agricola COS, a Sicilian wine from the Grecanico grape, rich and savory and a good match for the dish.