Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, 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 you can consult again and again rather than a daily inspiration. 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. Enjoy!

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.

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

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.
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
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.

Saturday, July 29, 2017

Caribbean Black Beans with Quinoa

This is another good one from the now-defunct magazine Vegetarian Today.
4 t. canola oil, divided
1 c. quinoa
1 T. plus 1 t. minced fresh garlic, divided
1 c. vegetable broth/stock
1 1/2 c. water, divided
1 dried bay leaf
1/2 c. diced plus 1/4 c. minced red onion
1 T. ground cumin
1/4 t. cayenne pepper, rounded
2 T. white vinegar
3 cans black bans, drained and rinsed, separated
2 T. fresh oregano leaves
1/4 t. salt
1 c. diced Roma tomato
1 small jalapeno, seeds and veins removed, finely diced
lime wedges
Heat 2 t. oil in a saucepan over medium-high heat.  Toast the quinoa and 1 t. garlic in the oil for 1 minute.  Stir in the broth/stock, 1 c. water, and bay leaf, and bring to a boil.  Reduce heat to low, cover, and cook until all the liquid is absorbed, 15 - 20 minutes.  Fluff with a fork, and discard the bay leaf.

Meanwhile, heat 2 t. oil in a skillet over medium heat.  Sauté the 1/2 c. diced red onion, 1 T. garlic, cumin, and cayenne until the onion softens, about 5 minutes.  Deglaze the skillet with the vinegar, scraping up any browned bits, and reduce until the vinegar nearly evaporates.  Set aside.

Purée 1 can of black beans, 1/2 c. water, and the oregano leaves in a food processor or blender.  Stir the puréed bean mixture into the skillet with the onions.  Stir in the salt and the whole beans.  Heat until heated through, about 2 minutes.

Mix the tomato with the minced red onion and jalapeno.

Serve the quinoa topped with the warm beans, topped with the tomatoes, and with lime wedges.  Serves 4 - 5.

Thai Curry Noodles

This delicious recipe is modified from one published in the now defunct Vegetarian Today magazine.  It's a fun noodle dish for those who are avoiding gluten.

1 15-oz. can coconut milk
4 t. purchased red curry paste (check ingredients to ensure it meets your dietary restrictions)
2 T. canola oil
1/2 c. chopped onion
1 T. minced fresh garlic
1 T. minced fresh ginger
3/4 t. salt
6 oz. fresh green beans, trimmed and halved
1 head of cauliflower, cut into florets
1 bell pepper, any color, seeds and veins removed, sliced
juice of 1 lime
8 - 10 oz. dry rice noodles, prepared according to package directions
chopped dry-roasted peanuts, for garnish

(NOTE:  You may need to begin boiling water for the rice noodles at the beginning.  Check noodle package directions.)

Whisk coconut milk and curry paste together in a bowl, and set aside.

Heat the canola oil in a large deep-sided skillet over medium heat.  Sauté the onion, garlic, and ginger until the onion softens, about 5 minutes.  Stir in the coconut milk mixture and salt, and bring to a simmer.

Add the green beans and cauliflower, and simmer 7 minutes.  Add the bell pepper.  Continue to simmer, stirring occasionally, until the veggies soften (about 10 minutes).  Stir in the lime juice.

Add the cooked rice noodles to the pan and toss to coat the noodles in the sauce.  Garnish each serving with peanuts.

Serves 4.

Zucchini and White Bean Sautée with Polenta

Eating Well has a nice-looking polenta and ratatouille recipe, but I just don't like eggplant.  (Judge me if you so choose!)  Here's an eggplant-free version of theirs.
4 T. extra-virgin olive oil, divided
1 large onion, peeled and chopped
1 large bell pepper, seeds and veins removed, coarsely chopped
1/2 t. salt, divided
4 cloves garlic, peeled and minced
3 medium zucchini, sliced in half lengthwise, then sliced into half-moons
2 cans cannellini or Great Northern beans, drained and rinsed
1 pint cherry or grape tomatoes, any color
1/4 c. sliced sun-dried tomatoes
1 t. dried thyme
freshly-ground black pepper, to taste
1 16-oz tube of prepared polenta, sliced into 1/2-inch slices
1 T. capers
1/4 c. pine nuts (toasted if you have time, raw if you don't)

In a large, deep skillet, heat 1 T. olive oil over medium heat.  Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes).  Add the garlic, and sauté another 1 - 2 minutes.  Transfer vegetables to a bowl.

In the same skillet, heat 2 T. olive oil.  Add the zucchini and 1/4 t. salt.  Sauté until the zucchini begins to brown (about 5 minutes).

Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini.  Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).

While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat.  Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side.  Flip the polenta slices and cook until it becomes deep yellow on the second side.

Stir the capers and pine nuts into the vegetables.  Serve vegetables immediately with polenta on the side.

Serves 4.

Peppers Stuffed With Mexi-Millet

Using prepared salsa and pre-shredded carrots makes this meal doable even with a busy schedule.  Using millet for the stuffing will satisfy both vegans and those following a gluten-free diet.
2 T. olive oil, divided
3/4 c. millet
3/4 t. salt, divided
1 1/2 c. boiling water
3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed
2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)
3/4 c. shredded carrots (I use packaged, pre-shredded carrot)
1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped
2 cloves garlic, peeled and minced
2 c. salsa

Preheat the oven to 425 degrees.

Heat 1 t. olive oil over medium-low heat in a heavy skillet.  Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken.  Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan.  Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed.  Fluff with a fork.

While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan.  Bake uncovered for 10 - 15 minutes, then remove from oven.

Meanwhile, in the "millet skillet," heat 1 T. olive oil over medium heat.  Sauté the fresh corn kernels (if using fresh), carrots, and poblano or Cubanelle pepper about 5 minutes.  Add the garlic and 1/4 t. salt, and sauté another 2 - 3 minutes.

Mix the cooked millet, canned corn (if using canned), and 1 1/2 c. salsa into the carrot mixture.  Divide the millet stuffing between the 6 bell pepper halves, top with the remaining 1/2 c. salsa, and return to oven.  Bake uncovered until the edges of the peppers begin to brown.  Serve immediately.

Serves 3 - 6.

Buddha Bowl

Another adaptation of a magnificent Eating Well recipe.  If you have leftovers, keep the avocado and tomatoes separate from everything else.  Once the main dish has been gently reheated, top with the fresh veggies.
2 small-medium sweet potatoes, peeled and cut into 1/2-inch chunks
6 T. extra-virgin olive oil, divided
1 1/4 t. salt, divided
freshly ground black pepper, to taste
1 c. quinoa
2 1/4 c. water, divided
1/4 c. tahini
juice of one lemon
1 clove garlic, peeled and minced (or 1/4 t. garlic powder)
2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed
2 avocados, peeled and coarsely chopped
1 c. grape tomatoes (optional)

Preheat the oven to 425 degrees F.

On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste.  Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.

Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer.  In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed.  Fluff with a fork.

Mix 4 T. olive oil, 1/2 t. salt, 1/4 c. water, tahini, lemon juice, garlic (or garlic powder), and pepper, to taste, in a medium bowl.

Serve quinoa topped with sweet potato, chickpeas, avocado, tomatoes (if using).  Drizzle each serving with tahini sauce.
Serves 4 to 6.