Tomato Win

I don't really have time to do a detailed write up of this dish, but I need to at least jot down some notes, that it may be enjoyed again.

This is what happened to the leftover seiten, the leftover brown rice from the veggie burgers, 4 huge organic heirloom tomatoes, 2 large carrots, 4 cloves of organic garlic, pan drippings from the seitan's cooking broth, olive oil, a heaping spoonful of Patak's ginger garlic, and plenty of water.

Michael said, "That was a great lunch you made, honey, I'd eat that anytime."

Which would be why I am here jotting down notes instead of just hoping that the picture will remind me of what I did when I made something--when I started this piscetarian adventure, I'd take a picture of something that I felt turned out well, certain that I'd remember what I did.

I look at those pictures now, more than a year later, and ... yeah ... no clue.

I'm already kind of not certain about the delicious clam-leek-tato stew I made the other day.

So to make sure that a dish Miguel-san specifically hinted he'd want again actually shows up on the table again, here's the fast action steps:

Take the pan out of the refrigerator (you know, I have this weird habit of putting the pan with the dripping right in the fridge--it's a waste to wash out that flavor if you can use it the next day. I know it sounds weird, but if the pan is covered and your fridge is working properly, it's not a problem) and let it start coming to room temperature. Cut up the carrots and garlic, and let them begin to come to room temperature--this reallt does not take long. Now, put the carrots, garlic, and a couple of cups of water into the pot. Cook the carrots to the al dente stage. Now, chop up the tomatoes and add them to the pot with a generous sploosh of olive oil and several sprigs of fresh thyme. Add as much water as is needed to cover the tomatoes and let cook until you can mash the veggies to bits. Mix in approximately 2 t to 1 T ginger/garlic paste. Add approximately 2 cups of cooked brown rice and approximately 2 cups of sliced, onion-soup-braised seitan. Add another generous sploosh, this time a sploosh of red wine. Again, add water as needed and then allow to reduce to the thickness of a thick jambalaya. Because one is using leftovers here, it is always best to make sure it cooks at a boil for at least 10 min after the final ingredient is added.

I have some for my lunch tomorrow. MMmmmMMMMmmmmm. There was enough salt in the drippings and seitan from the onion soup. If you don't have the drippings, substitute onion granules and salt & pepper to taste, or a spoonful of onion soup base. Marmite/Vegimite/Naggi sauce might also work, as would miso if you can have soy.