Ingredients: 2 pounds roma tomatoes sliced into 1/4 inch circles 1/2 pound green onions (aka scallions) 1/2 cup poblano pepper diced 2 teaspoons of fresh minced garlic 1 and 1/2 cups of baby carrots 1 six ounce can of tomato paste 2 cups of white wine (I used sauvigon blanc) 4 Boca Chik'n meatless patties (found in the frozen foods) 2 cups cremini mushrooms sliced in halves or quarters 1 teaspoon fresh ground black pepper 2 tablespoons of dried sweet basil (or use fresh basil) Add more sauvignon blanc as the sauce dries out, during cooking. coarse kosher salt, to taste, after cooking is completed.
Procedure: Bake the chik'n patties in a toaster oven or microwave until they are done according to Boca's package directions.
Heat a 12 inch diameter Lodge cast iron skillet to medium high and add the tomatoes. Stir them and add the green onion and poblano pepper.
Let the tomatoes begin to break down by the heat and the stirring motion. After five minutes add the carrots, garlic, and wine and combine all ingredients. Add the tomato paste and incorporate it into the sauce ingredients. Quarter the cooked chik'n patties and add them to the forming sauce. Add the mushrooms. Add the black pepper. Add the basil. Continue stirring. Allow the sauce to cook until the carrots are soft. Add more wine as the sauce dries out. Salt to taste. Enjoy and have a sunny day...