Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Sunday, February 18, 2018

Vegan Spinach Artichoke Dip

I've been saving this recipe from the now-defunct Vegetarian Times magazine for literally years.  I finally got around to making it for the "big football game" this year, and it is fantastic!  It's from a lovely vegan food blog called Dreamy Leaf.  Check them out!


Ingredients:
1 12-oz. package soft silken tofu (Be sure to get the silken tofu, not the crumbly Chinese tofu.)
1/4 c. nutritional yeast
1 T. lemon juice
1/2 t. crushed red pepper
1/2 t. freshly ground black pepper
salt
1 T. olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 lb. frozen, chopped spinach, thawed and drained
1 14-oz. can artichoke hearts, drained and roughly chopped

Method:
In a blender, purée the tofu, nutritional yeast, lemon juice, crushed red pepper, ground black pepper, and a pinch of salt until creamy and fully blended.

Heat the olive oil in a large skillet over medium heat.  Add the onion and garlic, and cook until slightly softened (2 - 5 minutes).  Add the spinach and artichokes, and cook another 5 or so minutes until everything is soft and warmed through.  Add the tofu, and continue cooking 2 - 3 minutes until fully heated through.  Transfer to a serving dish, and enjoy!

Makes about 2 - 2.5 cups.

Fantastic Salad

A lovely, easy rainbow salad brought to you by me...


Ingredients:
pre-washed, packaged spring mix
chopped red cabbage
shredded carrots (I buy the packaged, pre-shredded kind when I'm super busy.)
roasted red peppers, chopped (Make sure there is no sugar in the brand you buy.  I use Mezetta.)
yellow cherry tomatoes, halved
canned red beans, rinsed and drained
vinaigrette dressing (homemade or your favorite brand)
pepitas (These are hulled pumpkin seeds.  I buy them in bulk at Whole Foods.)
pepperoncini peppers

fancy crackers, for serving (I like La Panzanella's rosemary crackers.)

Method:
Using amounts suitable to you, combine the spring mix, chopped red cabbage, shredded carrots, roasted red peppers, cherry tomatoes, and red beans in a salad bowl.  Toss with a small amount of vinaigrette.  Top with pepitas and serve with pepperoncini peppers and fancy crackers.

Saturday, January 27, 2018

Vegan Chocolate Milkshake

This "milkshake" is so sweet and delicious that I honestly feel guilty having it during our annual sugar fast...even though it does not break our rule that fresh and dried fruits are the only sugar allowed.  Taste it and see for yourself!  (PS - I like to credit recipes when I get them, or the basis of them, from somewhere else, but this one is all me.)


Ingredients:
2 bananas, peeled
unsweetened almond milk, variable amount
cocoa powder
3  dates
2 big spoonfuls of unsweetened peanut butter
handful of frozen mango

Method:
24 hours in advance, cut one banana into 4 pieces and freeze it.
When ready to make the "milkshake", put about 1/2 c. almond milk in a blender with the other banana.  Add the cocoa powder, dates, and peanut butter.  Blend until the banana is puréed, then add the frozen banana pieces and the frozen mango.  Blend until completely puréed, adding more almond milk as necessary to  keep the blender going but not so much that the shake loses its thickness (stir first, then only add more liquid if truly necessary).  Pour it out and freak out on its amazingness.

Sunday, January 14, 2018

Orange Tofu, Pepper, and Broccoli Stir-Fry

Another super yum recipe from Cooking Light magazine.  I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.
Be sure to take advance action on the tofu:  freezing it for 24 hours, then thawing before use, improves the texture.

 

Ingredients:
1.5 c. white basmati rice (Other rices are fine, but you may need to follow the package directions.  Basmati is my favorite white rice, so that's what I use for everything.)
 2 1/4 c. water
1 1/4 t. salt, divided
1/4 c. + 1 T. + 1 t. canola oil, divided
1 14-oz. package extra-firm Chinese-style (not the silken type) tofu 
6 T. cornstarch, divided
1 c. fresh orange juice (from about 2 juicy oranges)
6 T. soy sauce, tamari, or shoyu (NOTE:  If it is important that this dish is gluten-free, check the sauce.)
2 T. unseasoned rice vinegar
1 thinly sliced onion
2 green bell peppers, seeded, de-veined, and sliced
1 yellow bell pepper, seeded, de-veined, and sliced
1 orange bell pepper, seeded, de-veined, and sliced
20-oz. bag frozen broccoli
2 T. thinly sliced garlic
1 t. grated orange rind
1 t. crushed red pepper
2 T. sesame seeds 

Method:
Rinse the rice under cool water until the water runs clean.  In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil.  Add the rice, stir lightly, cover, and reduce heat to a low simmer.  Cook for 15 minutes, then turn off heat.  Let sit for 5 minutes, then fluff with a fork.

Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces.  Combine the tofu with 1/4 c. cornstarch in a medium bowl.  Toss so that the tofu is covered in the cornstarch.  Heat 3 T. oil over medium-high heat in a large skillet with deep sides.  Add tofu to the pan, and cook about 8 minutes or until golden brown.  Remove from pan.

Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl.  Heat remaining 2 T. oil in the pan over medium-high heat.  Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly.  Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch.  Add the orange juice mixture, and bring to a boil.  Stir in the tofu, and remove from heat.

Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.

Serves 4.

Lentil Cakes with Salad and Yogurt

This delicious lentil cake recipe is from Cooking Light magazine. I only changed the oil a little and removed the dairy.

They suggested serving the cakes over a salad and topped with the minted yogurt sauce (as in the photo).  I like this combination of foods, but I enjoyed them more as 3 separate foods served together, not as one dish:  lentil cakes with a salad and raita-like yogurt both served on the side.  The lentil cakes would be fantastic stuffed into a pita, too! 

Ingredients:
2 t. plus 1.5 T. canola oil
3/4 c. chopped onion
1.5 T. minced garlic
1 c. plus 2 T. old-fashioned oats (not the quick-cooking kind - If it is important for this dish to be gluten-free, be sure your oats fit the bill.)
3 T. red wine vinegar, divided
1.5 t. salt, divided
3/4 t. freshly ground black pepper (or more, to taste)
3 large eggs
2 15-oz cans lentils, rinsed and drained
1 c. plain, unsweetened coconut milk yogurt
3 T. fresh lemon juice
3 T. finely chopped fresh mint leaves
1 T. extra virgin olive oil
2 c. (packed) baby arugula (or more, as desired)
2 c. (packed) baby spinach (or more, as desired)

Method:
Heat 2t. canola oil in a large non-stick or seasoned cast-iron skillet over medium heat.  Add onion and garlic, and sauté until onion is translucent.

In the bowl of a food processor, combine the onion mixture, oats, 1.5 T. vinegar, 1 1/8 t. salt, black pepper, eggs, and lentils.  Pulse 5 or 6 times.  (The mixture may seem wet, but it will firm up over the next few minutes.)  Shape the mixture into 3-inch patties.

Heat 1.5 t. canola oil in the same non-stick or cast-iron skillet over medium-high heat.  Add 6 or 7 patties to the pan, and cook until browned on one side.  Flip the patties, and cook until browned on the second side.  Remove patties, and repeat with another 1.5 t. oil and 6 - 7 patties.  Remove patties, and repeat with the last 1.5 t. oil and patties.

In a small bowl or measuring cup, mix the yogurt with the remaining salt, the lemon juice, and mint.  Divide between 4 small ramekins.

Combine the remaining 1.5 T. vinegar with the olive oil in a large bowl.  Add the arugula and spinach, and toss to coat.

Serve the lentil cakes with the salad and ramekins of minted yogurt on the side.

Serves 4.

Saturday, November 25, 2017

Cornbread Dressing

I know I'm posting this too late for Thanksgiving (this year), but here's something you can make for Christmas.  Vegans, I'm sorry this isn't vegan...it's got eggs.  However, I don't see why you couldn't use Ener-G's Egg Replacer in the cornbread recipe (here), and I KNOW you can skip the eggs in this recipe.  The dressing might not be as firm, but it will taste just fine.
The foundation of this recipe is from Irma Rombauer's Joy of Cooking with plenty of tweaks.  The cornbread recipe is from my sweet grandma.


Ingredients:
1/4 c. plus 2 T. canola oil, separated
1 recipe of cornbread (recipe here)
1 T. plus 1.5 t. dried sage
2 c. chopped onions
1 c. finely chopped celery
3/4 t. salt
1/2 t. black pepper
 3 c. vegetable broth/stock, separated
2 eggs, beaten, optional

Method:
Preheat the oven to 350 degrees F.  Pour 2 T. canola oil into a 9" x 13" baking dish, and use a paper towel to coat the dish with the oil.

Using clean hands, crumble the cornbread in a large bowl to the desired texture. (I like mine very crumbly, so I have almost no chunks in it when I'm preparing it.)  Mix the sage into the crumbled cornbread so that it is evenly distributed.

In a large skillet, heat 1/4 c. canola oil over medium-high heat.  Sauté the onions and celery until the vegetables are soft.  Stir the salt and pepper into the vegetables, then stir the vegetables into the crumbled cornbread so that they are evenly distributed.

Mix 2 cups vegetable broth/stock and the eggs, if using, into the cornbread mixture, 1/2 c. at a time, so that the mixture is uniformly moistened.  Spread the mixture evenly in the oiled baking dish, and pour the remaining 1 cup vegetable broth/stock evenly over the top.  The pan will look very moist; this is normal.

Bake for 45 minutes, and serve hot.

Saturday, October 28, 2017

Moroccan Bean Salad Over Millet

This addictive salad is adapted from the Eating Well's original.  In addition to being delicious, it's quick and easy...win, win, win.
 
 
Ingredients:
2 t. + 3/4 c. extra-virgin olive oil, divided
1 c. millet
2 c. boiling water
2 small cloves garlic, peeled
1.5 t. salt, divided
6 T. lemon juice
3 T. ground cumin
1/4 + 1/8 t. ground cinnamon
2 15-oz. cans kidney beans, drained and rinsed
2 15-oz. cans chickpeas, drained and rinsed
1 c. shredded carrot (I buy bags of pre-shredded carrot.)
1.5 c. chopped fresh parsley
 
Method:
In a large saucepan, heat 1 t. olive oil.  Add the millet and toast until the grain becomes tan-colored.  Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil.  Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.
 
While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon.  Whisk to combine.
 
Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet.  Serves 4.
 
NOTE:  To make only the bean salad without the millet, make only 2/3 of the lemon dressing:  1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.