All-Purpose Vegan Formula Applied to Lunch

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.

lunch bowl

second helping

Verus

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:

The Formula:

  1. 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.
  2. identify some grains you will use as a foundation for the dish, and to provide some additional protein
  3. transform ingredients individually or collectively into components for the dish
  4. cook the grains, put on plates or bowls, and assemble the final dish
  5. pick your wine and enjoy the meal
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