leftover armenian rice with fake meat stirfry

Real vegetarians invariably end up including wierd ingredients like miso, seitan, tempeh and tofu in their serious recipes, wierd to the rest of us that is. I am not even sure what the first three are, but tofu is pretty high profile by now, and even mainstream Americans probably have ingested it, if only in a Chinese restaurant where they disguise it by calling it bean curd. That's really tofu, right?

We've even bought tofu a few times with good intentions. Once we actually sautéed some up to add to some forgotten food experiment. But at least twice the stuff hung around the fridge until the expiration date was seriously exceeded. And it had to be trashed. There must be some kind of tofu threshold people who don't need it to survive must have to overcome to feel comfortable enough about using it that this doesn't happen. And it's obviously a much higher one for those other key vegetarian ingredients.

One of the two Fresh Fields supermarkets that we frequent still occasionally tempts us with little on-the-spot-cooked free samples. Must be the manager that makes the difference. We're easy targets for this market strategy. Gets you to try things you'd never think to pick up otherwise. This time it was VEAT soy protein product Gourmet Bites, "the new alternative to meat." Looks like little pieces of chicken. Sautéed in olive oil and then doused with Bob Weir's Otherworld Wok Sauce. [He's the remaining living Grateful Dead member with name recognition outside the world of Deadheads, looking to cash in on it outside the music business.] Pretty tasty combo. We bought one of each.

A few days later we'd managed to exhaust most of our oversupply of leftovers except for a generous remainder of Armenian rice and some frozen green soy beans we'd already heated up once before. A perfect match for the fake meat home trial. So we eagerly did them up and enjoyed the result. Of course not true Vegan fare since the rice had been originally done in butter, a well known animal product. For fencesitters like us, no problem.


2-3 c leftover Armenian rice
1 200g package VEAT soy protein Gourmet Bites
2 T olive oil
a generous dousing of Bob Weir's Otherworld Wok sauce (from a .375 liter jar)
3/4 c leftover green soy beans (for color and contrasting texture) or peas or other veggies (optional)


  1. Reheat the rice in a nonstick pan with the already cooked optional green soy beans or whatever.
  2. Simultaneously, brown the VEAT meat in the olive oil in a larger nonstick pan.
  3. When browned, douse liberally with Otherworld sauce and continue till heated through.
  4. Toss in the rice and mix it up.


  1. This is a bit specific product oriented, but why not? It might encourage some of you out there to give them a try. And Weir sauce profits all go to some good causes.
  2. Note that one can also cook up some fresh rice without having to wait for leftovers to do this. Just in case it wasn't clear. And if you do do this (do do?), remember the multiplication factor—to get 2 to 3 cups of cooked rice you have to start with something like 3/4 c uncooked rice. Check the usual references (back of the box/package).
  3. Unfortunately the Otherworld Wok sauce got terminated from the product line at our local supplier for doing insufficient business, so we were forced to the website to get more of this item, even more expensive with shipping charges. We remind ourselves that it's for a good cause. You can probably use any decent soy sauce with similar effect.
  4. We generally forget about vegetable add-ins and cut right to the chase. The only time involved is in the rice preparation, if there's none leftover.
veatmeat.htm: 16-aug-2006 [what, ME cook? © 1984 dr bob enterprises]