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!

Monday, February 16, 2009

Granny's Potato Soup

My Granny was a no-nonsense kinda lady, and I totally loved that about her. I still adore thinking about it. This is her potato soup recipe, and it's no-nonsense. I hope you think it's as fun and easy as I do.

celery - washed and chopped - use whatever amount is right for you
onion - peeled and chopped - use whatever amount is right for you
potatoes - peeled and chopped - use whatever amount is right for you (Granny was so no-nonsense that she just used a bag of Ore-Ida frozen potatoes most of the time.)
garlic - peeled and minced - use whatever amount is right for you
salt and pepper, to taste

Naturally, most of us will want the potato to be the dominant ingredient and everything else is just seasoning. So, you put whatever combination of the above vegetables that you like (I usually use about 3 potatoes, 1/2 onion, 3 celery stalks, and 2 cloves of garlic. This serves about 4.) into a pot large enough to accommodate them. You cover them with water. You start boiling the water. Let it boil until the potatoes are kind of falling apart and making a sort of thick, starchy broth. Add salt and pepper, to taste. Add more water if you find you've let it boil down to be too thick, unless thick is what you like. (I usually find mine has gotten too thick and simply add water to the right consistency. Works like a charm.)

It's hard to believe that's all there is to it or that something that simple or that vegan could actually be delicious. But Granny was no vegan, believe me. She just liked simple food that was also good. Give it a whirl! If it does not taste right, it's only because the ratio of the ingredients is not right for you. Adjust, adjust, adjust. It CAN be right with just these ingredients, I promise!

Friday, February 13, 2009

Gnocchi with Goat Cheese-Pesto Sauce

Gnocchi is an Italian dumpling and is pronounced "NO-key". I made this recipe for the first time last night, and it was delicious! I saw a different recipe online yesterday for gnocchi, and it inspired me to create this recipe. I hope you like it! I served it with sautéed kale (Yes, I love kale. It's the only thing coming out of the garden at this time of year, too!), crusty white bread, and white wine. Any variation of white beans would have been perfect with it, too.

1 lb. gnocchi - You can make this homemade (I used the recipe for potato gnocchi from PeTA's The Compassionate Cook cookbook.), use frozen gnocchi, or use purchased fresh gnocchi.
2 T. extra-virgin olive oil
2 cloves garlic, minced
4 oz. goat cheese
1/3 c. water
2 T. pesto (You can use purchased prepared pesto. I used homemade.)
salt and pepper to taste
1 large Roma tomato, chopped

Prepare the gnocchi according to the recipe or package directions. While the gnocchi are boiling, sauté the minced garlic in 1 T. of the olive oil over medium-low heat. When you begin to smell the garlic (after about 1 minute), add the goat cheese and water. Stir constantly until you have a smooth sauce. Stir in the pesto, the remaining 1 T. olive oil, and salt and pepper to taste.

When the gnocchi are finished, toss the warm dumplings in the sauce to coat them, then top with chopped fresh tomato. Enjoy!